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Artichoke & Butter Pasta
Use 2 measuring cups of flour. Fill to liquid line with: 1 egg, 2 tablespoons melted
butter and ill to top of liquid line with liquefied (pureed) artichoke hearts (cooked, or
cooked and marinated) after straining artichoke juice through sieve. Serve with
remaining artichokes hearts.
Southwest Chili Pasta
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 teaspoons oil, 1
tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion powder and fill with
tomato juice to top of oil + egg + liquid line on your Measuring Cup.
Lemon Pepper Pasta & Shrimp
To make Lemon Pepper Pasta, add 1 tablespoon lemon juice, 1 teaspoon lemon zest
and 1 tablespoon black or white pepper to one load of basic pasta. (For best results,
add these to your liquid measure)
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
¼ Cup Olive Oil
1 lb. Fresh Shrimp, Peeled, Deveined and Butterflied
2 Tablespoons Minced Garlic
¼ Cup Oregano
Fresh Ground Pepper (To Taste)
1 Cup Prepared Pasta Sauce ¼ Cup White Wine (optional)
Minced Parsley
Sauté garlic and oregano in olive oil. Add shrimp and sate until done. Add pepper,
prepared pasta sauce and wine. Stir. Remove from heat and pour over pasta. Garnish
with minced parsley.
Cold Curry Pasta Shell Salad with Artichoke Hearts and Black Olives
For a summer salad, buffet or picnic, this dish always gets great reviews!
Pasta: Curry Shells, Rigatoni or Penne Pasta
To make Curry Pasta add 4 teaspoons of curry powder and ½ teaspoon chili powder
(optional) to your pasta liquid and then make fresh pasta as usual.
4 Teaspoons Curry Powder (added to Pasta Mix)
1 Cup Artichoke Hearts
1 Cup Pitted Whole Black Olives
2 Tablespoons Chives (Chopped)
2 Tablespoons Scallions (Minced)
½ Cup Diced Tomatoes
Salt & Pepper
Make your pasta with curry power, cook it al dente and drain. Mix your dressing
ingredients and toss lightly with the pasta. May be served immediately or chilled and
served as a cold pasta salad.