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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)
¼ Cup 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
¼ Cup Sun Dried Tomato Pieces
¼ Cup 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.