Spinach Fettuccine in Creamy Dill Sauce
Pasta: Fettuccine, Tagliatelle, Linguine, Rigatoni or Shells Great with any pasta, but this is very tasty with spinach pasta!
Make your liquid for the pasta with fresh spinach juice or mix spinach with a small amount of water in a blender and strain before adding to the egg and oil mixture.
1 Tablespoon Butter
1 Teaspoon Garlic, Finely Chopped
1 Cup Heavy Cream
Salt & Pepper (To Taste)
¼Cup Parmesan Cheese
2 Tablespoons Fresh Dill ½ Cup Diced Tomatoes
Melt butter with garlic in pan. Add cream, salt, pepper, Parmesan cheese. Stir until cheese is melted. Reduce heat, add fresh dill and diced tomatoes. Remove from heat and gently pour over pasta.
Russian Borscht Pasta
Measure 2 Cups of flour. To your liquid ingredients add oil plus egg. Use beet juice instead of water and 1 teaspoon ground sour salt. Serve as a side dish with sour cream.
Pasta with Sun Dried Tomatoes & Pine Nuts Pasta: Angel Hair, Vermicelli, or Linguine
¼ Cup Olive Oil
1 Clove Garlic, Finely Chopped
2 Tablespoons Italian Herbs
¼Cup Sun Dried Tomato Pieces
¼Cup Pin Nuts
Sauté garlic in olive oil, add herbs, remove from heat, add sun dried tomatoes (cut tomatoes in 1/8” slices). Toss lightly with cooked pasta. Top with pine nuts. Serve with Parmesan cheese.
Basic Pasta with Fresh Tomatoes
Pasta: any of your favorites
6 Tablespoons Olive Oil
2 Tablespoons Minced Garlic
2 Tablespoons Fresh Basil, Minced
1 Cup Diced Fresh Ripe Tomatoes Salt & Pepper
Parmesan Cheese
Sauté garlic. Add basil to hot skillet. Remove from heat and stir in fresh diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.
