Rice Pasta with Mushroom Sauce

Transcription

1 Rice Pasta with Mushroom Sauce 1 Put at least two quarts of salted water on to boil, to cook the pasta. 2 Remove and discard stems from the Shitakes. Slice the Shitakes into strips. 3 In a large non-stick skillet melt the butter over medium heat. Add onions and garlic. This recipe uses not only common Baby Bella mushrooms, but also Shitake mushrooms for a more earthy Saute for 3 minutes or until flavor. Serves 4 onion is soft and translucent. Be careful not to burn the garlic. 4 Add the sliced mushrooms (both types), salt, pepper and tarragon. Saute for 2 minutes. 5 Add the wine. Simmer Total Time: 30 minutes uncovered until the liquid is reduced by half, about 5 minutes. 6 Add the heavy cream. Simmer for 3 minutes. Fettuccine* 4 Tbsp butter 1 medium onion, minced 4 cloves garlic, minced 1 package (10 oz) sliced baby bella mushrooms 1/4 lb Shitake mushrooms 1 tsp salt 1/2 tsp fresh cracked pepper 1/2 tsp dried tarragon 1/2 cup marsala wine, sweet or dry 1 cup heavy cream** 1 cup grated parmesan cheese Garnish with chopped parsley *or try with Notta Pasta Spaghetti or Linguine. 7 Meanwhile, the salted water has come to a boil. Add the fettuccine, stir once, and cook for 5 minutes, or until firm but tender (al dente). Drain at once, add to the sauce and toss. 8 Serve with grated parmesan cheese, garnished with parsley. ** Light cream may be substituted.

2 Pasta with Smoked Salmon & Tarragon Cream Sauce This recipe s easy preparation makes it a perfect pasta starter 6 appetizers or 2 generous entrees 25 minutes Linguine 2 Tbsp butter 2 shallots or 1 small onion, minced 2 large cloves garlic, minced 2 flat fillets of anchovies 6 oz (170g) smoked salmon, diced 1 & 1/2 cups heavy cream 1/2 tsp dried tarragon salt & pepper to taste 1/4 cup grated Parmesan Garnish: parsley No special equipment needed 1 Put a large pot of salted water on to boil. 2 In skillet over medium high heat, melt the butter. Add onions, garlic and anchovies. Saute for 1 to 2 minutes, breaking up anchovies with back of a spoon. 3 Add the smoked salmon and saute for 2 minutes. 4 Add the cream, tarragon, salt and pepper. Be careful not to over-salt, as the smoked salmon is quite salty by itself. Simmer for 2 minutes. 5 Reduce heat. Puree just 1/2 of the sauce in a blender or food processor, being careful of hot splatter. Return to skillet with the rest of sauce. 6 Meanwhile, the water has come to a boil. Add Notta Pasta. Boil 4 minutes, stirring occasionally, until tender but still firm (al dente). Watch cooking time carefully and check for texture. 7 Drain and quickly rinse. Add to the sauce and toss. 8 Serve with grated parmesan and garnish with chopped parsley.

3 Broccoli Raab & Cannellini Beans with Rice Pasta 1 Bring large pot of water to boil while preparing sauce. 2 Trim ends of broccoli raab and cut into 1 (2 cm) pieces (leaves and all). Rinse and set aside to drain. 3 Heat 2 tablespoons of the oil in skillet until hot. Add onions, garlic, anchovies Broccoli Raab (also called Rabe) is a and crushed red pepper. Sauté, crushing anchovies staple of Italian cooking. It has a with back of a spoon until pungent, slightly bitter taste. dissolved, and onions are soft. 4 Add the tomatoes, beans, salt, black pepper and Serves 4 oregano. Bring to a gentle simmer and cook 2 to 3 minutes. 25 minutes 5 Add broccoli raab to the boiling water and cook for two minutes. Strain out raab with a large slotted spoon or wok sieve. Rinse under cold water and set aside to drain. 6 Add the Notta Pasta to the same water the broccoli raab was cooked in and boil according to directions, stirring occasionally. 1 lb (454g) broccoli raab Pasta is done when firm but tender (al 3 Tbsp extra virgin olive oil, divided dente). Drain, reserving one cup of pasta 1 large onion, medium dice water. Return pasta to pot and toss with 4 large cloves garlic, minced remaining tablespoon of oil. Pour into a large 4 anchovy fillets serving bowl. 1/4 tsp crushed red pepper 7 Add broccoli raab to 1 can (14oz / 411g) diced tomatoes skillet of sauce and stir until 1 can (15 oz/ 425g) cannellini beans, drained heated through. If a more 1 tsp salt liquid sauce is desired, add 1/2 tsp fresh cracked pepper some of the reserved pasta 1 rounded tsp oregano water. Salt and pepper to taste and pour over Notta Pasta. Sprinkle 2 Tbsp grated Parmesan cheese with Parmesan and enjoy! Large skillet

4 Cucumber & Cabbage Notta Pasta Salad 1 Boil pasta in salted water according to directions. Watch times carefully. Pasta is done when it s al dente, firm but tender. 2 Immediately drain. Rinse in cold water and drain again. 3 Place pasta in a large bowl and toss with sesame oil. Add the cucumber, cabbage and onion. Mix well. Set aside. 4 Sesame oil adds a light smoky flavor. In a medium saucepan, 12 cups Time to assemble: 20 minutes Time to marinate:15 minutes Total Time: 35 minutes mix together brown sugar, vinegar, water, salt and ginger. Bring just to a boil, stirring until sugar is dissolved. Remove from heat. Remove ginger and discard. 5 Pour the hot dressing over the pasta and vegetables. Mix well. Let rest at room temperature for 15 minutes, tossing occasionally. Serve. 2 tsp dark sesame oil 1/2 cucumber, sliced into thin rounds (2 cups) 1/2 head small red cabbage, thinly sliced (5 cups) 1 red onion, thinly sliced (1 cup) 1/2 cup brown sugar 1/2 cup rice wine vinegar 1/2 cup water 1 tsp salt 5 coins thinly sliced ginger

5 Pineapple Noodle Kugel 1 Preheat oven to 350 F (180 C), with rack in middle. Grease baking dish with one tablespoon of the melted butter. 2 Cook pasta in a large pot according to instructions, watching times carefully. Pasta should be tender (not mushy) but slightly firm, al dente. Drain and quickly rinse in cold water. Drain again, return to pot and toss with 2 tablespoons of the melted butter. Traditionally served warm, this is also 3 In a large bowl, beat the sour cream, delicious cold. Great for brunch. cottage cheese, sugar, eggs, salt and One 9 x 13 pan Time to assemble: 20 minutes Time to bake: 60 minutes Total Time: 80 minutes remaining butter until smooth. Mix undrained pineapple and vanilla. 4 Add pasta to bowl and mix well. Pour mixture into buttered baking dish, spreading evenly. 5 Sprinkle top with the cinnamon sugar. Bake 60 to 65 minutes or until set (firm to the touch) and cooked through. Let kugel rest for 10 minutes before cutting. Serve warm. 1 box ( 1 lb / 454g ) Notta Pasta Fettuccine 1 stick (8 Tbsp) melted butter, divided 1 pt (454g) sour cream 1 lb (454g) small curd cottage cheese 1 cup sugar 6 eggs 1/2 tsp salt 1 can (8 oz / 227 g) crushed pineapple in its own juice 1/2 tsp vanilla extract 1/4 cup cinnamon sugar 9 x 13 baking dish Whisk or Electric mixer

6 Korean Beef and Notta Pasta A great combination of flavor and texture. Serves 6 45 minutes, including soak time. 3 cups shredded green cabbage 2 Tbsp toasted sesame oil, divided 1/3 cup soy sauce 1/4 cup dark brown sugar 2 Tbsp Garlic Chili Pepper Sauce 1 Tbsp vegetable oil 1 lb (450g) lean ground beef 1 Tbsp fish sauce 1 bunch scallions (green onions), minced 1 Tbsp finely minced ginger 4 large cloves garlic, finely minced 1 red bell pepper, diced small 1 Soak Notta Pasta according to package directions for sauté. 2 Line a serving platter with green cabbage. Set aside. 3 In a small bowl, mix sesame oil, soy sauce, brown sugar and Garlic Chili Pepper Sauce. Set aside. 4 In a large nonstick skillet or wok, heat vegetable oil over medium heat. Add ground beef and Seasoning Sauce. Stirfry one to two minutes, breaking up any clumps of meat. 5 Add scallions, ginger, garlic and red bell pepper. Stirfry until the beef loses its pink color and the red pepper is tender crisp. 6 Stir soy sauce mixture and drained Notta Pasta. Cook, stirring constantly 5-7 minutes or until the noodles are tender but firm (aldente) and well coated with sauce and meat. 7 Spoon beef and noodles over the green cabagge and enjoy.

7 Pork and Broccoli Notta Pasta in an Orange Peanut Sauce 1 Soak Notta Pasta according to package for sauté. 2 In a medium saucepan, add Peanut Sauce This dish is kid friendly! Mix, orange juice and orange rind. Bring to a boil. While stirring, boil gently for 5 minutes or until slightly reduced and thickened. Serves 6 3 Blanch broccoli in salted water for 3 minutes. Drain. Shock in cold water to stop cooking action. Drain. Set aside. 45 minutes, including soak time. 4 In a large skillet or wok, heat oil over medium heat. Add onion. Stirfry 2-3 minutes. 5 Add ginger root, pork loin and soy sauce. Stirfry until pork is almost cooked through. 6 Add drained noodles to skillet, mixing well. Toss and stir noodles with vegetables and meat until well incorporated and noodles are firm yet tender. 7 Pour onto a serving platter. 1 packet Peanut Sauce Mix 1 cup orange juice 1 tsp grated orange rind 1 lb (450g) broccoli florets 2 Tbsp vegetable oil 1 large red onion, cut into thin crescents 1 Tbsp grated ginger 1 & 1/2 lbs (675g) pork loin, sliced thinly 2 Tbsp soy sauce

8 Pork and Green Apples in Orange Peanut Sauce over Notta Pasta 1 In a medium saucepan, combine the Peanut Sauce Mix with the orange juice. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes or until slightly thickened. Set aside. Serves 4 2 In a large nonstick skillet, heat oil over medium high heat. Stirfry onions, red peppers and pork until the vegetables are 35 minutes tender crisp and the pork is cooked. 3 Add apples and scallions. Sauté 2 minutes more. 4 Prepare Notta Pasta according to the directions for pasta. Rinse quickly in warm water. Pour Notta Pasta onto a serving platter. Make a center well noodles. 5 Add orange/peanut Sauce mixture to the pork mixture. Stir together well. Bring to a simmer. Immediately pour into the center of 1 packet A Taste of Thai Peanut Sauce Mix the noodles. 1 & 1/2 cups orange juice 6 Garnish with fresh chopped cilantro. Enjoy! 1 & 1/2 Tbsp canola oil 1 large red onion, julienned into thin crescents 1 lb (450g) lean pork loin, thinly sliced 2 red bell peppers, julienned 2 green apples, cored, sliced into quarters 1 bunch scallions (green onions), sliced into 1" pieces. No special equipment needed

9 Red Curry Pork Loin and Green Beans over Notta Pasta 1 In a large nonstick skillet or wok, heat oil. Stirfry Red Curry Base until completely dissolved. Add a tablespoon or two of water if the curry paste dries out as you dissolve it. 2 Add pork. Sauté 2-3 minutes or until Serves 6 completely covered in Red Curry Base. 3 Add red onion, lime peel and red bell pepper. Stirfry 2-3 minutes more. 35 minutes 4 In a small bowl, whisk together beef broth, fish sauce, cornstarch and brown sugar until smooth. Pour into skillet with pork and vegetables. Stir until the sauce is shiny and bubbly. Add green beans. Heat through. 2 Tbsp canola oil 1 Tbsp Red Curry Base 1 lb (450g) pork tenderloin, trimmed and thinly sliced 1 large red onion, sliced thinly into crescents 1 grated lime rind, no pith 1 red bell pepper, thinly julienned 1 15 oz (425ml) can beef broth 2 Tbsp fish sauce 2 Tbsp cornstarch 1 Tbsp dark brown sugar 1 lb (450g) green beans, trimmed, blanched 2 minutes 1 lb (450g) green beans, trimmed, blanched 2 minutes No special equipment needed 5 6 Prepare Notta Pasta according to package for pasta. Pour into a serving bowl. 7 Squeeze lime into the pork/curry skillet. Stir together well. 8 Pour pork/curry over Notta Pasta.

10 Spicy Beef and Notta Pasta with Sweet Red Chili Sauce A sweet, hot taste typical of Thai food. Serves 6 30 minutes 2 Tbsp vegetable oil 1 Tbsp red curry base 1 medium red onion, thinly sliced 1 lb (450g) lean ground beef 1 large red bell pepper, julienned 1/2 lb (225g) sugar snap peas 1 7 oz (200ml) bottle Sweet Red Chili Sauce 2 cups bean sprouts 2 Tbsp finely chopped cilantro (coriander leaf) Garnish - lime slices 1 In a large nonstick skillet or wok, heat the oil over medium heat. 2 Add Red Curry Base, stirring until dissolved. 3 Add red onion and sauté 2 minutes. 4 Add the beef. Stirfry, breaking up the meat with a spoon. Cook until meat is cooked through. 5 Add red bell pepper and sugar snap peas. Stirfry for 3 minutes or until vegetables are tender crisp. Drain all in a colander. 6 Prepare Notta Pasta according to package for pasta. Drain. 7 In a large bowl, toss together Notta Pasta, meat and vegetables. 8 Add Sweet Red Chili Sauce, bean sprouts and cilantro. Mix well. Serve immediately garnished with lime slices. No special equipment needed

11 Spinach Mushroom and Sausage Sauté 1 Soak Notta Pasta according to box for sauté. 2 In a large fry pan, sauté sausage in olive Serves 4 oil until brown and cooked through. Remove to plate. 3 In same pan, sauté onions, garlic, 45 minutes, including soak time. mushrooms and crushed red pepper until onions are almost soft. 4 Add spinach, tomatoes, basil, sausage, salt and pepper, mixing well. Sauté 1 minute. 5 Add Notta Pasta. Sauté 5 to 7 minutes, stirring constantly until firm yet tender (al dente). 6 Pour into a pasta bowl. Sprinkle with parmesan cheese. Serve immediately. 2 Tbsp olive oil 1 lb (450g) Italian sausage, cut into rounds 2 medium onions, sliced into crescents 6 cloves garlic, minced 10 oz (282g) portobello mushrooms 1/2 tsp crushed red pepper 1 lb (450g) spinach, washed and chopped 6 plum tomatos, sliced lengthwise into eighths 1/2 cup chopped fresh basil 1 tsp salt 1/4 tsp black pepper freshly grated parmesan cheese No special equipment needed

12 Caribbean Black Beans Notta Pasta Serves 6 1 In a large deep nonstick skillet, heat oil over medium heat. Add onion and sauté until almost soft. 2 Add red bell pepper, garlic, ginger, thyme, allspice, salt, Garlic Chili Pepper Sauce and tomatoes. Sauté until the onion is soft and everything is well mixed. 3 Add black beans, orange juice and fresh cilantro. Mix well. Simmer until the beans are heated through. 4 Prepare Notta Pasta according to package directions for pasta. 5 Pour the prepared Notta Pasta into a About 30 minutes serving bowl. Make a well center. Pour Caribbean Black Beans into the center. Garnish with a fresh sprig of cilantro and orange slices! 1 Tbsp extra virgin olive oil 1 large onion, diced 1 large red bell pepper, diced 4 cloves garlic, finely minced 1 Tbsp finely minced ginger 1 tsp thyme 1/2 tsp allspice 1 tsp salt 1 Tbsp garlic chili pepper sauce 1 15 oz (425g) can canned diced tomatoes, seeded & chopped 2 15 oz (425g) cans black beans, drained and rinsed 1/2 cup orange juice 2 Tbsp fresh chopped cilantro (coriander leaf) No special equipment needed

13 Curried Cauliflower and Chickpeas Notta Pasta 1 Soak Notta Pasta according to box for sauté. 2 Blanch cauliflower in boiling, salted water for 3 minutes. Drain. Rinse in cold water. Set aside to drain. 3 In a large nonstick skillet, heat oil. Sauté onion, garlic and ginger over medium heat until almost soft. A delicious vegetarian dish. 4 Add curry powder, Garlic Chili Pepper Serves 6 About 40 minutes, including soak time. Sauce, tomatoes and salt. Sauté for 2 minutes more. 5 Add drained Notta Pasta, cauliflower, chickpeas and peas. Sauté, tossing until Notta Pasta is firm yet tender and all ingredients are well incorporated. 6 Pour into serving bowl. Garnish with cilantro. 1 head cauliflower, broken into flowerets 1 Tbsp oil 1 large onion, chopped 4 cloves garlic, finely minced 1 Tbsp finely chopped ginger 1 Tbsp madras curry powder 1 Tbsp Garlic Chili Pepper Sauce 1 15 oz (425g) can crushed tomatoes 1 tsp salt 1 15 oz (425g) can chickpeas 1 10 oz (285g) package frozen peas Garnish, chopped cilantro (coriander leaf)

14 Ginger Notta Pasta with Broccoli and Basil Serves 2 1 Soak Notta Pasta according to package for sauté. 2 In wok or skillet, heat oil over medium high heat. 3 Add broccoli. Stir fry 2 minutes. 4 Add garlic and ginger. Stir fry for 30 About 40 minutes, inlcuding soak time. seconds. 5 Add 1/4 cup water, lime juice, Garlic Chili Pepper Sauce, sugar, salt and drained Notta Pasta. Cook 2 minutes, stirring constantly. 6 Add basil, bean sprouts and peanuts. Mix all together well. Serve hot. 7 1/4 box ( 4 oz / 114g ) Notta Pasta 2 Tbsp peanut oil 1/2 lb (225g) broccoli florets 2 Tbsp chopped garlic 2 Tbsp chopped fresh ginger 1/4 cup water 3 Tbsp lime juice 3 Tbsp garlic chili pepper sauce 2 tsps sugar 1/2 Tbsp fresh basil 3 Tbsp chopped fresh basil 2 cups bean sprouts 1/4 cup chopped peanuts

15 Mediterranean Vegetable Chickpea Notta Pasta This is a flavorful, low fat meal. Serves 6 About 40 minutes, including soaking time. 1 Tbsp extra virgin olive oil 2 medium onions, chopped medium 4 cloves garlic, finely minced 2 red bell peppers, chopped medium 1/2 tsp crushed red pepper 1 15 oz (425g) can diced tomatoes, 1 Tbsp dried oregano 1 tsp salt 1/2 tsp cracked black pepper 1 15 oz (425g) can chickpeas, drained 1 cup pitted kalamata olives, chopped 1/2 cup fresh chopped basil 4 oz (120g) feta cheese, crumbled 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet, heat the oil over medium heat. Sauté onions for 2 minutes. 3 Add garlic, peppers and crushed red pepper. Sauté until vegetables are tender crisp. 4 Add tomatoes, oregano, salt, black pepper, chickpeas and kalamata olives. Mix together well. Simmer for 5 minutes. 5 Add drained Notta Pasta and basil, stirring and tossing to cook the Notta Pasta until it is firm yet tender and the vegetables are well incorporated, about 2-4 minutes. 6 Pour into your favorite pasta dish. Sprinkle with feta cheese. Garnish with whole basil leaves and serve immediately. No special equipment needed

16 Notta Pasta Norma This eggplant sauce is a sicilian favorite 1 Peel and cube the eggplant. Salt lightly. Place in a colander weighted down with something heavy to dra eggplant of any liquid. Set aside. 2 Soak the Notta Pasta according to the package for sauté. 3 In a wide nonstick skillet, heat oil over medium heat. Add onion, red pepper, garlic and anchovies. Sauté 2 minutes breaking up the anchovies with the back of a wooden spoon until dissolved. 4 Rinse the eggplant quickly to remove some Serves 6 of the salt. Press down on the eggplant to extract any leftover water or eggplant liquid. 45 minutes Add eggplant to skillet. Sauté 5-8 minutes. 5 Pour diced tomatoes, tomato sauce, wine, salt, pepper and dried basil. Simmer for 15 minutes covered. 6 Add drained Notta Pasta and fresh basil, tossing and turning until the noodles are firm but tender and all vegetables are well incorporated. 7 Serve immediately with your favorite salad and garlic bread! 1 & 1/2 lbs (675g) eggplant 1 Tbsp extra virgin olive oil 1 large onion, diced 1 red bell pepper, diced 4 large cloves garlic, minced 3 anchovy fillets 6 plum tomatoes, seeded and diced 1 8 oz (227g) can tomato sauce 1/2 cup dry white wine 1/2 tsp salt 1/2 tsp cracked black pepper 1 tsp dried basil 1/2 cup fresh chopped basil

17 Noodle and Vegetable Stuffed Eggplant 1 Peel and cube the eggplant. Salt lightly. Place in a colander weighted down with something heavy to dra eggplant of any liquid. Set aside. 2 Soak the Notta Pasta according to the package for sauté. 3 In a wide nonstick skillet, heat oil over medium heat. Add onion, red pepper, garlic and anchovies. Sauté 2 minutes breaking up the anchovies with the back of a wooden Serves 6 as main course. spoon until dissolved. 4 Rinse the eggplant quickly to remove some of the salt. Press down on the eggplant to 45 minutes, including soak time. extract any leftover water or eggplant liquid. Add eggplant to skillet. Sauté 5-8 minutes. 5 Pour diced tomatoes, tomato sauce, wine, salt, pepper and dried basil. Simmer for 15 minutes covered. 6 Add drained Notta Pasta and fresh basil, tossing and turning until the noodles are firm but tender and all vegetables are well incorporated. 7 Serve immediately with your favorite salad and garlic bread! 3 small eggplants 1 Tbsp olive oil 1 medium onion, chopped 4 cloves garlic, 1 red bell pepper, chopped 1 green bell pepper, chopped 1 yellow squash, seeded & chopped 1 15 oz (425g) can diced tomatoes 1 tsp salt 1/2 tsp cracked black pepper 1 Tbsp dried basil 2 tsps dried oregano 1/3 cup parmesan cheese 1/2 cup medium fine chopped Italian parsley No special equipment needed

18 Peanut Coconut Notta Pasta with Vegetables An excellent match for grilled meats Serves 4 35 minutes including soak time 4 cups sliced mixed vegetables 2 Tbsp oil 1 can A Taste of Thai Coconut Milk 1 packet A Taste of Thai Peanut Sauce Mix 1 Prepare Notta Pasta according to package for sauté. 2 In a large nonstick skillet or wok, heat oil over medium high heat. 3 Add vegetables and stirfry until vegetables are tender crisp. Drain in a colander. 4 Add Coconut Milk and Peanut Sauce Mix to the skillet. Mix together well. Bring to a boil and simmer for 2 minutes. 5 Add the drained Notta Pasta, stirring constantly. Stirfry until noodles are still firm yet tender. 6 Add the vegetables and toss until well mixed and heated through. 7 Pour into your favorite serving platter and serve. No special equipment needed

19 Spinach and Portabello Notta Pasta Lasagna 1 Preheat oven to 375 F (190 C). Spray a 9" x 13" baking dish with nonstick cooking Will serve 9 as entrée or 12 to 16 as a spray. side dish. 2 Boil Notta Pasta for 2 minutes. Drain. Shock in cold water to stop cooking action and drain again. Immediately toss with olive Serves 9 oil, basil, salt and pepper. Set aside. 3 In a large nonstick pan, heat olive oil over medium heat. Sauté the onion and garlic for 1 hour 3 minutes. 4 Add mushrooms. Sauté, stirring often, until the mushrooms begin to soften. Salt and pepper to taste. 5 Add the spinach, stirring just to wilt down. Drain any liquid from pan. Set aside. 6 In a medium size bowl, beat the ricotta cheese, egg whites, salt, nutmeg and parmesan cheese until well mixed. Set aside. 7 Add 1/2 of the Notta Pasta to the baking 1 box ( 1 lb / 454g ) Notta Pasta Fettuccine 1 tsp extra virgin olive oil 1/2 cup chopped fresh basil 1/2 tsp salt 1/2 tsp cracked black pepper 1 Tbsp olive oil 1 large onion, chopped 6 large cloves garlic, minced 1 lb (450g) baby portabellos, sliced 1 lb (450g) spinach, rinsed, stemmed & roughly chopped 1 12 oz (340g) jar roasted red peppers in water, drained and julienned 1 15 oz (425g) part-skim ricotta cheese 2 egg whites 1 tsp salt 1/2 tsp nutmeg 1/3 cup grated parmesan cheese 4 cups low fat spaghetti sauce 1/2 lb (225g) part skim milk mozzarella cheese, grated dish. Layer: 2 cups of sauce, spinach/mushroom mixture, red peppers, ricotta cheese spread, remaining Notta Pasta, spreading to make sure there are no gaps, remaining 2 cups (500ml) of sauce. 8 Bake for 20 minutes. Remove from the oven. Evenly sprinkle top with mozzarella. Bake 20 minutes more. Let lasagna rest 10 minutes before cutting.

20 Spinach Ricotta Pie Wonderful with your favorite spaghetti sauce. Serves 8 About an hour 1/4 cup finely chopped Italian parsley Salt and pepper, to taste 1 Tbsp olive oil 1 medium onion, minced 3 cloves garlic, minced 1-10 oz (280g) package frozen chopped spinach, thawed & squeezed dry 4 egg whites 1-15 oz (425g) container part-skim ricotta cheese 1 tsp salt 1/2 tsp nutmeg 1/2 tsp pepper 2 Tbsp parmesan cheese 1 Preheat oven to 350 F (175 C). Lightly oil a 9" pie plate. 2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper. 3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell. 4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Sauté until softened. Mix in spinach, and set aside to cool. 5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese. 6 Stir into spinach mixture. 7 Spread evenly in shell. Bake 40 minutes or until set. 8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce. No special equipment needed

21 Tex Mex Beans Notta Pasta 1 Soak Notta Pasta according to package for sauté. Serves 6 as main course or 12 as a 2 In a large nonstick skillet, heat oil over side dish. medium heat. Add onion and garlic. Sauté for 3 minutes. 3 Add red bell pepper and green bell pepper. Serves 6 Sauté until tender crisp. 4 Add salt, pepper, cumin and chili powder. Sauté 2 minutes, mixing well. Simmer for 5 45 minutes including soak time. minutes more. 5 Add black beans, kidney beans, corn and salsa. Mix together well. Sauté 2 or 3 minutes more. 6 Add drained Notta Pasta. Sauté 3 or 4 minutes turning constantly, or until Notta Pasta is tender but firm. 7 Pour into your favorite pasta platter and garnish with cilantro or lowfat Monterey Jack cheese. 1 Tbsp oil 1 large onion, chopped 4 large cloves garlic, finely minced 1 green bell pepper, chopped 1 red bell pepper, chopped 1 tsp salt 1/2 tsp cracked black pepper 2 tsps cumin 2 tsps chili powder 1 15 oz (425g) can black beans, rinsed and drained 1 15 oz (425g) can red kidney beans, rinsed and drained 1 11 oz (310g) can whole kernel corn, drained 1 16 oz (450g) jar salsa No special equipment needed

22 Tri-Color Pepper Sauté with Red Pepper Sauce 1 Prepare Notta Pasta according to directions for pasta. Omit the parmesan cheese for a great 2 In a large nonstick skillet, heat olive oil. vegan dish. Add onion and garlic. Sauté until almost soft. Serves 6 40 minutes including soak time. 3 Add red bell pepper, yellow bell pepper and green bell pepper. Sauté 2 minutes. 4 Add rosemary. Sauté 2 minutes more. 5 In a food processor or blender, add the roasted red peppers, tomato sauce, salt and pepper. Blend until smooth. 6 Add roasted red pepper blend to vegetables. Simmer 5 minutes, stirring together well. 7 Add drained Notta Pasta. Sauté, tossing and stirring constantly, until Notta Pasta is tender but firm. 8 Remove from heat. Toss with grated parmesan cheese. 9 Pour into pasta bowl. Garnish with fresh 1 Tbsp olive oil rosemary sprigs. 1 large red onion, sliced into thin crescents 4 large cloves garlic, minced 1 large red bell pepper, sliced into thin strips 1 large yellow pepper, sliced into thin strips 1 large green bell pepper, sliced into thin strips 1 Tbsp minced fresh rosemary 1 12 oz (340g) jar roasted red peppers, drained 1 8 oz (250ml) can tomato sauce 1 tsp salt 1/2 tsp cracked black pepper 1/3 cup grated parmesan cheese Garnish - rosemary sprigs

23 Chicken Chili Verde Great served with a green salad and grilled pita pockets. Serves 4 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet, heat oil over medium heat. Add onion and garlic. Sauté until almost soft. 3 Add chicken. Sauté 2-3 minutes. 4 Add cumin, salt, black pepper, crushed red 40 minutes pepper and coriander. Sauté 1 minute, stirring well so the spices don't burn. 5 Add chicken broth and green chilies. Bring to a boil. Immediately reduce heat and simmer gently for 10 minutes. 6 Add drained Notta Pasta, scallions and cilantro to chicken. Sauté turning constantly until well mixed and the Notta Pasta is tender yet firm, about 2-4 minutes. 7 Transfer to your favorite pasta dish and garnish with tomatoes. 1 Tbsp extra virgin olive oil 1 large onion, diced 4 large cloves garlic, finely minced 1 lb (450g) skinless boneless chicken breast, diced 2 tsps ground cumin 1 tsp salt 1/2 tsp cracked black pepper 1/4 tsp crushed red pepper 1/2 tsp coriander 1 cup nonfat chicken broth 1 8 ounce can chopped green chilies 1 bunch scallions (green onions) cut into small rings 1/2 cup fresh chopped cilantro fresh chopped tomatoes, optional No special equipment needed

24 Chicken Puttanesca Notta Pasta 1 In a large nonstick pot, heat oil. Add anchovies, sauté while breaking them up with the back of a wooden spoon until dissolved. 2 Add onion, garlic, carrot and crushed red pepper. Sauté until all are almost tender. 3 Add olives and capers. Stir for one minute. 4 Add chicken and sauté for 3-4 minutes more until all flavors are well mixed. An easy meal with marvelous Mediterranean taste! 5 Add tomatoes, salt, pepper, oregano and Serves 6 35 minutes basil. Simmer covered for 20 minutes or until chicken is tender. 6 While simmering sauce, bring a large pot of salted water to a boil. Just before the sauce is done, cook the Notta Pasta according to the package directions for pasta. Quickly rinse the Notta Pasta and drain in a colander. 7 Toss the pasta, parsley and parmesan into the puttanesca sauce and mix well. 8 Serve at once in your favorite pasta bowl. Top with parmesan cheese if you like. 1 Tbsp extra virgin olive oil 3 anchovies 1 large onion, chopped medium 4 large cloves garlic, finely minced 1 small carrot, finely minced 1/4 tsp crushed red pepper 1/2 cup pitted black olives, chopped 1 Tbsp small capers 1 lb (450g) boneless, skinless chicken breast, cut into thin slices 1 28 oz (800ml) can whole peeled tomatoes, roughly chopped 1 tsp salt 1/2 tsp cracked black pepper 1 Tbsp dried oregano 1 Tbsp dried basil 1/2 cup finely chopped parsley 1/4 cup parmesan cheese No special equipment needed

25 Chicken Sauté with Baby Broccoli and Sundried Tomatoes 1 Prepare Notta Pasta according to package for sauté. 2 In a small bowl, mix together sundried tomatoes and white wine. Set aside to soak. 3 In large, nonstick skillet, heat olive oil over Serves 4 medium high heat. Add onion and garlic. Sauté onion and garlic until almost soft. 4 Add chicken, salt, pepper, basil and 40 minutes, including soak time oregano. Sauté 2 minutes. 5 Add baby broccoli and sundried tomatoes/white wine. Sauté 1-2 minutes more. 6 Add chicken broth and drained Notta Pasta. 7 Stir to mix meat and vegetables. 8 Sauté, stirring until Notta Pasta is tender but firm and heated through. 9 Remove from heat and mix in parmesan cheese. 1/2 cup julienned sundried tomatoes 10 Pour into serving platter. Garnish with 1/2 cup dry white wine tomato. Serve. 1 Tbsp olive oil 1 large onion, cut in crescents 4 large cloves garlic, minced 1 lb (450g) boneless, skinless chicken breast, cut into thin strips 1 tsp salt 1/2 tsp cracked black pepper 1 Tbsp dried basil 1 tsp dried oregano 1/2 pound baby broccoli, sliced into 1" pieces 1 cup nonfat chicken broth 1/4 cup grated parmesan cheese 1 large ripe tomato, chopped

26 Chicken with Lime and Peppers Notta Pasta Serves 4 40 minutes, including soak time. 1/2 cup fresh squeezed lime juice 3 cloves garlic, finely minced 1 Tbsp chili powder 2 tsps ground cumin 1 Tbsp Garlic Chili Pepper Sauce 1 tsp salt 1 lb (450g) boneless skinless chicken breast -- cut into thin strips 1 Tbsp extra virgin olive oil 1 large onion, cut into crescents 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup chicken broth 3 plum tomatoes, optional 1/2 cup nonfat sour cream, optional 1 In a medium size bowl, combine lime juice, garlic, chili powder, cumin, Garlic Chili Pepper Sauce, salt and chicken. Mix well. Set aside to marinate. 2 While marinating chicken, soak the Notta Pasta according to the package for sauté. 3 In a large nonstick skillet heat olive oil over medium high heat. Sauté onions for 2 minutes. 4 Add red bell pepper, green bell pepper and yellow bell pepper. Continue to sauté until vegetables are tender crisp and slightly blackened. Remove from pan and set aside. 5 In the same pan, add the chicken with the marinade and the chicken broth. Sauté until the chicken is cooked through and tender, making sure the marinade comes to a full boil as you sauté. 6 Add the drained Notta Pasta and sauté tossing constantly 2 to 3 minutes more or until the Notta Pasta is tender but firm. 7 Add the vegetables and mix until all ingredients are well incorporated. 8 Pour onto a serving platter. Garnish with fresh chopped tomatoes and sour cream if desired. 9 Serve immediately.

27 Curried Turkey & Mint Notta Pasta 1 In food processor or blender, add 1/2 of the chopped onion, ginger, garlic and water. If you like Indian food, this dish is for Process or blend until mixture is a smooth you. paste. Set aside. Serves 6 2 In a large, nonstick skillet, heat canola oil over medium heat. Add remaining onion. Sauté until wilted. 3 Add processed onion mixture, curry powder, cloves, salt and cardamon. Sauté 3 40 minutes including soak time. minutes. 4 Prepare Notta Pasta according to package for sauté. Set aside. 5 Add ground turkey to skillet. Sauté for 5 minutes. Pour chicken broth and simmer for an additional - 10 minutes more or until meat is broken into small pieces and cooked through. 6 Add drained Notta Pasta, plum tomatoes and mint. Stir all together well. Sauté, 1 Tbsp canola oil stirring constantly, until the Notta Pasta is 2 medium onions, chopped fine, divided tender but firm. 3 Tbsp chopped fresh ginger 7 Pour into a serving platter and arrange 4 large cloves garlic, peeled and chopped mint leaves on outside edges. 1 Tbsp water 2 Tbsp curry powder 1/2 tsp ground cloves 1 tsp salt 1 & 1/2 tsps ground cardamon 1/2 lb (225g) ground turkey 1 cup chicken broth 4 plum tomatoes, seeded and chopped 1/2 cup finely chopped, packed mint leaves mint leaves, for garnish

28 Curried Turkey and Vegetable Salad A great summer salad on a hot summer's night! Serves 8 35 minutes 1 In a small saucepan, combine water and shallots. Bring to a boil. Reduce heat. Add salt. Whisk in curry powder. Simmer for 2 minutes. Remove from heat. Whisk in buttermilk and mayonnaise, mixing until smooth. Refrigerate. 2 Prepare Notta Pasta according to directions for Pasta. In last 30 seconds of cooking time, drop in snow peas. Drain. Rinse in cold water. Drain again. Toss with canola oil. Pour Notta Pasta and snow peas into a large bowl. 3 Add carrots, celery, cabbage, scallions, pineapple and turkey. Toss with refrigerated dressing. Mix together well. 4 Line the outside edges of a large serving platter with mixed baby greens. Spoon dressed salad middle. Enjoy! 1/4 cup water 2 shallots, finely minced 1 tsp salt 2 Tbsp curry powder 1 cup nonfat buttermilk 1/2 cup lowfat mayonnaise 1/2 lb (450g) snow peas, trimmed and sliced on the diagonal 1 tsp canola oil 4 carrots, thinly sliced 4 stalks celery, thinly sliced 1/4 head red cabbage, thinly sliced 6 scallions (green onions) sliced 1 20 oz (565g) can pineapple chunks in water, drained 1 lb (450g) turkey breast, cubed 1/2 lb (225g) mixed baby greens

29 Ginger Chicken with Honey and Notta Pasta Serves 4 35 minutes 2 Tbsp vegetable oil 1 large onion, cut into crescents 1 Tbsp finely minced ginger 3 large cloves garlic, finely minced 1 red bell pepper, julienned 1 10 oz (280g) package mushrooms, quartered 1 lb (450g) boneless skinless chicken breast, sliced 1/4 cup soy sauce 1/2 cup honey 2 tsps fish sauce 1 bunch scallions (green onions) 2 Tbsp lime juice, freshly squeezed 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet or wok, heat oil over medium heat. 3 Add onion, ginger, garlic and red bell pepper. Stir fry for 3-4 minutes. 4 Add chicken and mushrooms. Continue to stirfry until the chicken is no longer pink and almost cooked through. 5 Stir soy sauce, honey and fish sauce. Cook for 1 minute. 6 Add drained Notta Pasta and scallions, tossing and turning constantly until the Notta Pasta is firm yet tender and all ingredients are well incorporated. 7 Toss with fresh lime juice. Serve immediately.

30 Hoppin' John's Peppers Notta Pasta 1 Preheat oven to 400 F (200 C). 2 Soak Notta Pasta according to package for sauté. 3 Cut peppers in half long way through stem. Remove seeds and membranes. 4 In a large nonstick skillet, heat canola oil. Add onion and garlic. Sauté for 3 minutes. 5 Add turkey ham, celery, crushed red Notta Pasta replaces rice of this pepper, salt, pepper and thyme. Sauté 3 traditional southern dish. Serves 8 minutes more or until onions are wilted. 6 Add tomatoes and drained Notta Pasta. Sauté for 3 minutes or until Notta Pasta is firm but tender. 7 Remove from heat. Mix in blackeyed peas and parsley until well incorporated. 40 minutes 8 Stuff pepper halves evenly with mixture. Place on cookie sheet. Bake for 20 minutes. 4 large red bell peppers 1 Tbsp canola oil 1 large onion, chopped small 3 cloves garlic, finely minced 1/2 lb (225g) turkey ham, chopped 2 stalks celery, chopped small 1/2 tsp crushed red pepper 1 tsp salt 1/2 tsp cracked black pepper 1 tsp dried thyme 1 15 oz (425g) can diced tomatoes 1 15 oz 425g) can blackeyed peas, drained 1/4 cup chopped fresh parsley

31 Italian Pad Thai 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet, heat oil on medium high heat. Add turkey sausage and brown very well on all sides. Remove sausage from pan. Slice into 1/2" rounds. Set aside. 3 Add onions, garlic and crushed red pepper to same skillet. Sauté until the onions are Serves 4 almost soft. 4 Add red bell pepper, green bell pepper and sausage. Sauté 3 minutes or until sausage is 40 mintues cooked thorough, mixing well. 5 Add tomatoes, salt, black pepper, basil and oregano. Bring to a boil. 6 Add drained Notta Pasta, stirring well to incorporate all ingredients together. Sauté 3 minutes or until Notta Pasta is firm yet tender, tossing constantly. 7 Pour into serving platter and serve immediately! 1 Tbsp olive oil 1 lb (450g) turkey sausage 2 medium onions 4 large cloves garlic, minced 1/4 tsp crushed red pepper 1 red bell pepper, chopped medium 1 green bell pepper, chopped medium 1 15oz (425g) can diced tomatoes 1 tsp salt 1/2 tsp cracked black pepper 1 Tbsp dried basil 1 Tbsp dried oregano

32 Lemon Chicken with Sun Dried Tomatoes, Artichokes and Notta Pasta 1 Soak Notta Pasta according to box for sauté. 2 Pound chicken to even thickness. Salt and pepper to taste 3 In large non-stick skillet, heat olive oil. Brown chicken on both sides. Continue Serves 4 cooking until just cooked through. Remove from pan to plate, keeping warm in a 200 F (95 C) oven. 30 minutes 4 Add shallots and garlic to pan. Sauté on low until wilted. 5 Add chicken broth, lemon juice, salt, pepper, sun-dried tomatoes and oregano. Mix together well. Simmer for 5 minutes. 6 Add artichokes, mixing together well. 1 & 1/4 lb (465g) skinless boneless chicken breasts 1 Tbsp olive oil 2 large shallots, chopped 4 large cloves garlic, minced 1 14 oz (400ml) can nonfat chicken broth 4 Tbsp lemon juice 1 tsp salt 1/2 tsp pepper 1/2 cup sun-dried tomatoes, finely chopped 1 Tbsp dried oregano 1 14 oz (425g) can artichoke hearts, cut into quarters 2 Tbsp parmesan cheese 1/4 cup chopped parsley 7 Remove 1 cup of vegetables and broth. Set aside for a garnish. 8 Add drained Notta Pasta to pan. Sauté on a medium high heat, stirring, 3-4 minutes until noodles are heated through and tender but firm. Mix in parmesan cheese. 9 Pour onto serving platter. Top with chicken and garnish with reserved vegetables and broth. Sprinkle with parsley. Serve.

33 Mexican Chicken and Black Beans Serves 6 35 minutes 1 Tbsp extra virgin olive oil 1 & 1/4 lb (565g) ground chicken 2 medium onions, chopped small 4 cloves garlic, finely minced 1 red bell pepper, chopped small 1 green bell pepper, chopped small 1 Tbsp chili powder 1 tsp ground cumin 1 Tbsp garlic chili pepper sauce 1 16 oz (500ml) jar salsa 1/3 cup lime juice 3 Tbsp chopped cilantro (coriander leaf) 1 15 oz (425g) can black beans, drained 1 tsp salt pepper, to taste 1 Soak Notta Pasta according to the package for sauté. 2 In a large nonstick skillet, heat olive oil on medium heat. Sauté chicken, onions and garlic until chicken is cooked through. 3 Add red bell pepper, green bell pepper, chili powder and cumin. Sauté 4 minutes more. 4 Add drained Notta Pasta, Garlic Chili Pepper Sauce, salsa, lime juice, cilantro, black beans, salt and pepper. Sauté, tossing until Notta Pasta is firm yet tender and all ingredients are well incorporated. 5 Ladle into your favorite pasta bowl. Serve.

34 Notta Pasta Pennsylvania Dutch Style Broccoli with Red Peppers Serves 6 35 minutes 1 Soak Notta Pasta according to the package for sauté. 2 Steam or microwave the broccoli until it is tender/crisp. Immerse in cold water to stop cooking action. Drain. Set aside. 3 In a large nonstick skillet, heat the olive oil over medium heat. Add bacon and sauté until the bacon is crisp. Dra bacon on paper towels. Slice into thin pieces. Set aside. 4 In the bacon drippings skillet, sauté the onions and peppers until tender crisp. 5 Add broth, mustard, sugar, vinegar, salt and pepper. Mix together well. 6 Bring broth mixture to a boil. Add drained Notta Pasta, broccoli and bacon. Sauté 2-4 minutes turning constantly until Notta Pasta is tender yet firm and the vegetables are well incorporated throughout. 7 Serve immediately. 1 lb (450g) broccoli florets 6 slices turkey bacon 1 Tbsp olive oil 1 large red onion, chopped 2 large red bell peppers, diced 1/2 cup vegetable or chicken broth 2 Tbsp dijon mustard 2 Tbsp brown sugar 1 Tbsp cider vinegar 1 tsp salt 1/2 tsp fresh ground pepper

35 Old Fashioned Herbed Chicken Soup with Notta Pasta 1 Boil the Notta Pasta according to the package for pasta. Quickly run under cold water. Toss with 1 teaspoon olive oil. Set aside. 2 In large stock pot, combine chicken broth, chicken thighs, 4 cups of water, tops of the leeks (setting aside white part), 2 stalks of chopped celery, 2 chopped carrots, bay leaves, salt and peppercorns. Bring to a boil. Reduce heat and simmer for 1 hour. 3 Meanwhile, slice the remaining leeks into thin coins. Triple wash until they are free of 14 cups sand. Chop remaining celery and carrots. 4 In a large soup pot, heat olive oil over medium high heat. Sauté leeks, celery and 1 hour carrots until almost soft. 5 Add thyme, tarragon and rosemary. Sauté 2-3 minutes more. Remove from heat. 6 When hour is up, remove chicken from the stock. 7 Strain stock in a colander directly into the soup pot of sautéed vegetables. Discard solids 8 Chop chicken into bite size pieces. Add to the soup pot. Bring to a simmer for 15 minutes. Adjust seasonings and add parsley. 1 tsp olive oil 2 16 oz (500ml) cans chicken broth 9 Add appropriate amount of Notta Pasta to 2 lb (900g) boneless skinless chicken thighs individual soup bowls. Ladle 4 cups water chicken/vegetables/broth over top. Serve 1 bunch leeks, separated and well washed immediately. 5 stalks celery, divided 10 Serving Idea: Try sprinkling with grated 5 carrots, divided parmesan. 2 bay leaves 1 tsp salt 1 tsp whole black peppercorns 1 Tbsp olive oil 1 tsp dried thyme 1 tsp dried tarragon 1/2 tsp dried rosemary Garnish - chopped parsley

36 Orange Chicken Noodle Bake 1 Preheat oven to 350 F (175 C). Lightly grease a 7" x 11" baking dish. 2 Soak Notta Pasta according to package for sauté. 3 In skillet, heat butter and olive oil over medium high heat. Add chicken breast. Brown on both sides. Remove from pan. Set aside. 4 In same pan, sauté garlic and shallots until soft and golden in color. Serves 4 5 Add sherry, orange juice, chicken broth, orange marmalade, salt, pepper and thyme. Boil for 5 minutes. Set aside 1/2 cup (120ml) 1 hour of sauce for later. 6 Add drained Notta Pasta, tossing well until pasta is evenly coated and firm yet tender. 7 Pour into baking dish. Place browned chicken breast on top of noodles. Spoon reserved orange sauce on top of chicken breast. 1 lb (450g) skinless boneless chicken breast, lightly pounded 1 Tbsp olive oil 1 Tbsp butter 4 cloves garlic, minced 4 large shallots, minced 1/2 cup sherry 1 cup orange juice 1 cup chicken broth 1 12 oz (340g) jar orange marmalade 1 tsp salt 1/4 tsp cracked black pepper 1 tsp dried thyme 8 Bake 20 minutes or until chicken reads 160 on meat thermometer. 9 Serve immediately.

37 Thai Chicken Soup Great for leftover chicken. Serves 8 1 In large soup pot, heat vegetable oil. Sauté onion and Red Curry Base until onion is almost soft. 2 Add mushrooms, sauté 3-4 minutes more. 3 Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar. Bring to a boil. Reduce heat. Simmer 5 minutes. 4 Just before serving, add Notta Pasta, stirring together well. Simmer for 4 minutes. 5 Serve immediately, garnish with cilantro if desired. 30 minutes 1 Tbsp vegetable oil 1 large onion, chopped 1 Tbsp Red Curry Base 1/2 lb (225g) mushrooms, thinly sliced 4 cups cubed, cooked chicken 4 16 oz (500ml) cans chicken broth 1 bunch scallions, sliced 3 carrots, julienned 1 cup thinly sliced cabbage 2 Tbsp rice vinegar 1 Tbsp brown sugar 1/4 box ( 4 oz / 114g ) Notta Pasta, broken into bite size pieces Garnish, chopped cilantro or parsley

38 Turkey Cutlets with Sweet Basil Balsamic Notta Pasta 1 Preheat oven to 200 F (95 C). 2 Soak Notta Pasta according to package for sauté. 3 Salt and pepper turkey cutlets to taste. Sprinkle with 1/2 teaspoon of the thyme. Cover with a piece of wax paper and press seasonings in so they don't fall off. Dredge cutlets in flour, coating well on both sides, patting off any excess, being careful not to break cutlets apart. 4 In a large nonstick skillet, heat the olive oil over medium heat. Add cutlets and sauté 2-3 Serves 4 minutes on each side until nicely browned and just cooked through (will depend on thickness). Remove cutlets to a shallow 1 hour baking dish, covering to keep warm. Place in oven. 5 Add shallots, remaining 1/2 teaspoon of thyme and garlic to skillet. Sauté until wilted, scraping bottom of pan. If vegetables stick to pan, add chicken broth as needed. 6 Add wine, balsamic vinegar, chicken broth, salt, pepper and brown sugar. Bring to a boil. Reduce heat. Simmer 2 minutes. 7 Stir the basil into the sauce and mix for 30 seconds. 1/2 cup flour 8 Pour all but 1 cup of basil/wine sauce over 1 tsp dried thyme, divided the turkey, returning to oven. salt and pepper, to taste 1 lb (450g) turkey cutlets 9 Add the drained Notta Pasta and scallions 1 Tbsp olive oil to skillet with remaining cup of basil/wine 4 large shallots, minced sauce. Sauté 4 minutes tossing constantly 4 large cloves garlic, finely minced until Notta Pasta is tender but still firm. 1 cup dry red wine 10 Place Notta Pasta into your favorite 1/4 cup balsamic vinegar serving platter. Top with turkey cutlets. 1/2 cup nonfat chicken broth Spoon sauce over the top. 1 tsp salt 11 Serve garnished with basil. 1/2 tsp cracked black pepper 1/4 cup dark brown sugar 1/2 cup finely minced basil 1 bunch scallions, chopped No special equipment needed

39 Turkey and Notta Pasta with Sweet Red Chili Sauce 1 In a large nonstick skillet or wok, heat oil over a medium high heat. Add any combinations of vegetables 2 Add turkey, scallions and fish sauce. Sauté you'd like. How about snow peas or until the turkey is cooked through and broken cherry tomatoes. The combinations up. Drain in a colander. are endless! 3 Prepare Notta Pasta according to box directions for pasta. Notta Pasta is done when they are firm yet tender. Serves 4 4 In a large bowl, combine the turkey, cucumber, radicchio, Sweet Red Chili Sauce and cilantro. 30 minutes 5 Add the Notta Pasta while they are still hot. Mix together well. Serve immediately or at room temperature. 1 Tbsp oil 1 lb (450ml) ground turkey 1 bunch scallions (green onions), sliced into small rounds 1 Tbsp fish sauce 1/2 cucumber, cut into thin half moons 1 small head of radicchio, cut into thin strips 1 7 ounce bottle sweet red chili sauce 1/4 cup finely chopped cilantro (coriander leaf)

40 Turkey Piccadillo Notta Pasta 1 In a large nonstick skillet, heat oil over medium heat. Brown turkey, onion, garlic Piccadillo is a spiced meat dish in and green pepper. many Spanish speaking countries. 2 Add salt, black pepper, cinnamon, cloves, oregano, crushed red pepper and paprika. Sauté for 1-2 minutes until all ingredients Serves 6 are mixed together well. 3 Stir in raisins, tomatoes and vinegar. Mix together very well. Simmer for 15 minutes, 35 minutes stirring occasionally. 4 Just before you are ready to serve, prepare Notta Pasta according to instructions on box for pasta. 5 Serve the piccadillo on top of the drained Notta Pasta. Serve at once. Enjoy! 1 Tbsp extra virgin olive oil 1 1/4 lbs (565g) ground turkey 1 large onion, finely chopped 3 large cloves garlic, minced 1 large green bell pepper, chopped small 1 tsp salt 1/2 tsp cracked black pepper 2 tsps ground cinnamon 1/2 tsp ground cloves 3 tsps dried crushed oregano 1/4 tsp crushed red pepper 2 tsps paprika 1/2 cup raisins 2 14 oz (400ml) cans peeled & crushed tomatoes 3 Tbsp cider vinegar

41 Turkey Saltimbocca with Sautéed Notta Pasta 1 Soak Notta Pasta according to package for sauté. 2 In a bowl, combine the garlic and sage. 3 Salt and pepper turkey according to your preference. Evenly sprinkle with garlic/sage mixture. 4 Layer each breast with a piece of prosciutto and mozzarella. 5 Fold in half and secure with a toothpick. Saltimbocca literally means to jump in 6 In a large nonstick skillet, heat the oil over the mouth. medium heat. Brown the turkey well on each side. 7 Add white wine, salt, pepper, and onion. Serves 4 Cover and simmer 5 minutes. Be careful not to overcook as the turkey will be dry. Remove the turkey from the pan and cover to 40 minutes including soak time. keep warm. 8 Add drained Notta Pasta to liquid in pan. Sauté stirring constantly until the Notta Pasta is tender but firm. 9 Pour in a serving platter. 10 Top with turkey saltimbocca. 11 Garnish with fresh sage leaves and tomatoes if desired. Serve immediately. 1 lb (450g) turkey breast cutlets, lightly pounded 5 cloves garlic, minced 2 Tbsp finely minced sage 3 oz (90g) prosciutto, sliced thin 3 oz (90g) mozzarella cheese, part skim milk 1 Tbsp olive oil 1 cup dry white wine 1 tsp salt 1/2 tsp cracked black pepper 1 large onion, cut into thin crescents fresh sage leaves, optional Optional - chopped tomatoes.

42 Turkey Sausage and Spinach Lasagna 1 Preheat oven to 375 F (190 C). Spray a 9" x 13" pan with olive oil spray. 2 Prepare the Notta Pasta according to package for pasta, cooking for only 1/2 of the specified time on the box. Drain. Shock in cold water to stop cooking action. Drain again. Toss with 1 teaspoon of oil and basil. 3 Pour 1/2 of pasta into bottom of pan and This looks like a lot of work but really spread evenly around. Set aside remaining takes less than one hour to assemble pasta. 4 In a large nonstick skillet, heat 1 and feeds a crowd tablespoon olive oil. Add turkey sausage. Sauté about 10 minutes or until browned. Serves 10 2 hours 5 Add onions, fennel seeds, garlic and red pepper. Continue to cook until onions are wilted and sausage is cooked through. Remove from heat. 6 Mix in 1/2 teaspoon of salt, pepper and spinach. Set aside. 7 In a small bowl, beat ricotta cheese with egg whites, parmesan cheese, remaining 1/2 teaspoon of salt and nutmeg until well mixed. 8 Spread 2 cups of spaghetti sauce on top of the Notta Pasta pan. 9 Cover the sauce with sausage/spinach mix, spreading evenly. 10 Top sausage/spinach layer with the 1 tsp extra virgin olive oil ricotta mix, covering the whole dish. 1/2 cup chopped fresh basil 11 Spread the reserved Notta Pasta noodles 1 lb (450g) turkey sausage, cut into small over the ricotta mix. pieces 12 Top with the remaining sauce. 1 Tbsp olive oil 13 Bake for 30 minutes. Remove from oven. 2 medium onions. chopped 1 tsp fennel seeds 14 Sprinkle evenly with mozzarella cheese. 4 large cloves garlic, finely minced Bake another 20 minutes. 1/4 tsp crushed red pepper 15 Remove from oven oz (285g) package frozen chopped 16 Allow lasagna to sit 10 to 15 minutes spinach, thawed and squeezed before cutting. Serve with green salad and 1 tsp salt, divided bread. Enjoy! 1/2 tsp pepper 1 15 oz (425g) nonfat ricotta cheese 4 egg whites 1/4 cup grated parmesan cheese 1/2 tsp nutmeg 4 cups nonfat pasta sauce, divided 1 cup shredded lowfat mozzarella cheese

43 Basil Tomato Notta Pasta Scampi Serves 4 45 minutes 1 Tbsp olive oil 3 shallots, minced fine 4 large cloves garlic, minced fine 3 anchovy fillets 1 lb (450g) large shrimp, peeled and deveined 5 plum tomatoes, cut in half, sliced in 1/4 moons 1/3 cup dry vermouth 1/3 cup fresh lemon juice 1 tsp salt 1/2 tsp cracked black pepper 1/2 cup finely chopped basil 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet, heat oil over medium heat. Add shallots, garlic and anchovies. Gently sauté until almost soft and anchovies are dissolved. 3 Add shrimp, tomatoes, vermouth, lemon juice, salt, pepper and basil. Sauté until shrimp is almost opaque. 4 Add drained Notta Pasta, sautéing until tender but firm and heated through and all ingredients are well incorporated. 5 Ladle into your favorite platter. Garnish with parsley and parmesan if desired.

44 Flounder with Garden Vegetables and Notta Pasta 1 Soak Notta Pasta according to package for sauté. 2 In a large skillet, heat 1 tablespoon of oil over medium heat. 3 Add onions and peppers. Sauté until almost soft. 4 Add mushrooms, summer squash and zucchini. Sauté 2-3 minutes more. 5 Stir tomatoes, basil, salt and pepper until well mixed. Remove 1 cup of vegetables and set aside for garnish. Serves 6 6 Add drained Notta Pasta. Sauté, tossing and turning constantly until the Notta Pasta is firm but tender and well incorporated with 45 minutes including soak time the vegetables. 7 Remove from heat. Toss in parmesan cheese. 8 Pour Notta Pasta/vegetables into a serving platter, keeping warm. 9 Salt and pepper the flounder to taste. Dredge in cornmeal. 10 In frying pan, heat remaining 2 tablespoons of oil over medium high heat. Add flounder. Cook until done, turning. 11 Serve the flounder alongside the Notta 3 Tbsp extra virgin olive oil, Pasta. Garnish with reserved vegetables. 1 large onion, cut into crescents 1 red bell pepper, julienned 1 green bell pepper, julienned 1/3 lb (150g) mushrooms, sliced 1 small summer squash, sliced 1 small zucchini, sliced 1 15 oz (425) can diced tomatoes 1/2 cup fresh chopped basil 1 tsp salt 1/2 tsp cracked black pepper 1/4 cup parmesan cheese 1 lb (450g) flounder fillets 1/2 cup cornmeal No special equipment needed

45 Ginger Shrimp Notta Pasta Lo Mein Serves 4 45 minutes including soak time. 1 Soak Notta Pasta according to package for sauté. 2 In a medium bowl, mix together sherry, ginger, sesame oil and shrimp. Set aside to marinate. 3 In a small bowl, combine chicken broth, vinegar, soy sauce, brown sugar, Garlic Chili Pepper Sauce and cornstarch. Whisk together until smooth. Set aside. 4 In a large nonstick skillet or wok, heat canola oil over high heat. Stirfry onion, red pepper and garlic for 2-3 minutes, stirring constantly so the garlic doesn't burn. 5 Add snow peas. Stirfry 1 minute more. Transfer vegetables to a large bowl. 6 In the same pan, stirfry shrimp/marinade over high heat. Toss lightly for 2-3 minutes 3 Tbsp dry sherry or until the shrimp turns pink. Add to the 1 Tbsp finely minced ginger vegetable mixture in bowl. 2 tsps toasted sesame oil 7 Pour chicken broth mixture into same pan. 1 lb (450g) shrimp, peeled and deveined Bring to a boil until bubbly oz (425g) can chicken broth 8 Add drained Notta Pasta. Stirfry until firm 1/3 cup soy sauce but tender, about 3-4 minutes. 2 Tbsp rice wine vinegar 2 Tbsp dark brown sugar 9 Stir in beans spouts. 10 Add to shrimp/vegetables in bowl. Mix together well. 11 Serve immediately. Garnish with cilantro if desired. 2 Tbsp garlic chili pepper sauce 2 Tbsp cornstarch 2 Tbsp canola oil 1 medium red onion, sliced into thin crescents 1 red bell pepper, julienned 4 large cloves garlic, minced 1/2 lb ( 225g) snow peas 2 cups bean sprouts Garnish - cilantro (coriander leaf)

46 Green Curry Shrimp with Notta Pasta Serves 4 1 In wok or large skillet, heat peanut oil over medium high heat. 2 Add carrots. Saute 1 minute. 3 Add snowpeas and shrimp. Saute 1 minute more. 4 Add Green Curry Base, Coconut Milk, 30 minutes cinnamon and fish sauce. Bring to a boil. 5 Add Notta Pasta. Cook until Notta Pasta is done, stirring constantly, about 2 minutes. 6 Add lime juice just before serving., soaked according to package for Saute 2 Tbsp peanut oil 3 carrots, grated 1/2 lb (225g) snow peas 1 lb (450g) medium shrimp, peeled, deveined 1 Tbsp Green Curry Base 1 can A Taste of Thai Coconut Milk 1 tsp cinnamon 1 Tbsp fish sauce juice of 1 lime No special equipment needed

47 Notta Pasta Jambalaya Jambalaya comes from the Spanish word Serves 4 1 Soak Notta Pasta according to package for sauté. 2 In a large nonstick skillet, heat the oil over medium heat. Sauté onion, garlic and ham for 3 minutes. 3 Add green bell pepper, celery, bay leaves and thyme. Continue to sauté until the vegetables are almost soft. 4 Add tomatoes, tomato sauce, salt, pepper and Garlic Chili Pepper Sauce. Bring to a boil. 5 Turn down to a simmer and add shrimp and clams. Simmer just until the shrimp is almost done (opaque) 4 to 5 minutes. 6 Add drained Notta Pasta and parsley, 45 minutes including soak time. tossing and turning constantly until the Notta Pasta is tender but firm. 7 Pour into your favorite pasta bowl and garnish with chopped parsley and scallions if desired., broken in half 1 Tbsp extra virgin olive oil 1 large onion, chopped medium 3 large cloves garlic, finely minced 1/4 pound capicola ham, thick sliced, chopped small 1 green bell pepper, seeded and chopped 2 stalks celery, chopped 2 bay leaves 1 tsp dried thyme 1 15 oz (425g) can diced tomatoes 1 8 oz (225g) can tomato sauce 1 tsp salt 1/2 tsp cracked black pepper 1 Tbsp garlic chili pepper sauce 1/2 lb (225g) shrimp, peeled and deveined 1 lb (450g) fresh shucked clams 1/4 cup chopped flat leaf parsley Garnish - 3 scallions (green onions), chopped Garnish - chopped parsley No special equipment needed

48 Notta Pasta with Seafood and Cabbage 1 Soak Notta Pasta according to the package for sauté. 2 In a large nonstick skillet or wok, heat oil Serves 6 over medium heat. 3 Add shrimp, scallions and fish sauce. Stirfry until the shrimp just turns opaque. 45 minutes including soak time. Remove shrimp to a bowl with a slotted spoon. 4 Add cabbage, red pepper, ginger and garlic. Stirfry for one minute. 5 Add sherry, soy sauce, clams and drained Notta Pasta. Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender. 6 Add reserved shrimp. Toss to mix well. Serve at once garnished with cilantro. 2 Tbsp canola oil 1 lb (450g) shrimp, peeled and deveined 1 bunch scallions (green onions), sliced 1 Tbsp fish sauce 4 cups julienned green cabbage 1 red bell pepper, thinly julienned 1 Tbsp finely minced ginger 4 large cloves garlic, finely minced 2 Tbsp dry sherry 3 Tbsp soy sauce 1 6 oz (170g) can minced clams Garnish - chopped cilantro (coriander leaf)

49 Poached Fish Fillet in Coconut Curry Sauce over Notta Pasta 1 In a large skillet, combine Coconut Milk, Red Curry Base, shallots, garlic, fish sauce and brown sugar. Bring to a boil. Reduce heat. Simmer for 5 minutes or until the Red Curry Base is completely dissolved and the Serves 6 sauce is smooth. 2 Add salmon fillet. Spoon curry sauce over top. Cover pan. Gently poach for minutes minutes. The cooking time will vary according to the thickness of the fish. The fillet will flake easily with a fork when cooked through. 3 Prepare Notta Pasta according to package directions for pasta. 4 Pour Notta Pasta onto one half of a serving platter. Place fish on the other half. Garnish with basil leaves and top with cherry tomatoes. Spoon the curry sauce over the Notta Pasta. Serve immediately with lime wedges. 1 can A Taste of Thai Coconut Milk 1 Tbsp A Taste of Thai Red Curry Base 3 shallots, chopped fine 3 large cloves garlic, finely minced 1 Tbsp fish sauce 1 Tbsp dark brown sugar 1 & 1/2 lbs (675g) salmon fillet 1 box ( 1 lb / 454g ) Notta Pasta 1/4 cup finely chopped basil 1 cup cherry tomatoes, halved Garnish - lime wedges

50 Salmon and Scallop Cioppino Notta Pasta 1 In a large nonstick soup pot, heat 1 tablespoon (15ml) oil over medium heat. Serve with some crusty bread. Sauté onions and garlic for 3 to 4 minutes until almost wilted. 2 Add celery and green pepper. Sauté 4 Serves 8 minutes more, stirring occasionally to make sure vegetables don't burn. 3 Add oregano, basil and bay leaves. Stir for 1 hour 1-2 minutes more. 4 Add red wine, tomatoes, clam juice, tomato sauce and pepper. Stir to combine. Bring to a boil and simmer for 10 minutes. 5 Prepare the Notta Pasta according to the package for pasta. Drain. Shock in cold water to stop cooking action. Toss with 1 teaspoon olive oil and parsley. Divide evenly between 8 bowls. 6 Add the salmon and scallops to the broth. 1 Tbsp olive oil Cook 3-5 minutes or until fish flakes. Be 1 large onion, chopped careful not to overcook. The scallops should 4 large cloves garlic, finely minced 3 stalks celery, chopped 1 green bell pepper, chopped 3 tsps dried oregano 2 Tbsp dried basil 2 bay leaves 1 cup red wine 1 15 oz (425g) can diced tomatoes 2 8 oz (250ml) cans clam juice 2 8 oz (250ml) cans tomato sauce 1/2 tsp cracked black pepper, broken in half 1 tsp extra virgin olive oil 1/2 cup finely chopped flat leaf parsley 1 pound salmon, cut into 1/2 lb (225g) scallops No special equipment needed be tender not rubbery. 7 Ladle over top of Notta Pasta. Serve immediately. Enjoy.

51 Scallops, Mushroom and Spinach Notta Pasta This is a skinny white sauce that tastes full fat!! Serves 4 35 minutes 1 Tbsp butter 3 shallots, minced small 2 cloves garlic, finely minced 1 10 oz (280g) package baby bella mushrooms, sliced 1 lb (450g) scallops 2 Tbsp flour 1/2 cup white wine, (or vermouth) 1 cup nonfat half & half 1 tsp salt 1/2 tsp cracked black pepper 2 tsps dried dill 10 oz (280g) fresh spinach, chopped 2 Tbsp fresh grated parmesan cheese lemon wedges, for garnish 1 In a large nonstick skillet, melt butter. Sauté shallots, garlic and mushrooms until almost soft. 2 Add scallops. Sauté until just barely cooked (opaque). Scallops should be tender not rubbery. Using a colander, stra scallop/mushroom mixture, reserving liquid. Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet. 3 In a small bowl, whisk flour and white wine together until smooth. 4 Add half and half, salt, pepper, flour/wine mixture and dill to skillet. Bring to a boil, stirring constantly. Reduce heat to a simmer. 5 Add spinach. Stir until just wilted. Turn off heat. 6 Prepare Notta Pasta according to package for pasta, being careful not to overcook. Drain and toss with parmesan cheese. Salt and pepper to your taste. Pour into your favorite pasta bowl. 7 Add the scallop/mushroom mixture back to spinach sauce. Bring to a gentle simmer. 8 Pour over Notta Pasta. Serve immediately garnished with lemon wedges. No special equipment needed

52 Shrimp Gremolata Notta Pasta 1 Soak Notta Pasta according to package for sauté. 2 To make the gremolata, in a small bowl mix together parsley, lemon zest and garlic. Set aside. 3 In a flat bottom dish, mix 2 tablespoons of gremolata, lemon juice and shrimp. Mix together well so that all shrimp have a chance to marinate in sauce. Place in Gremolata is a zesty blend of parsley, refrigerator. lemon and garlic. 4 Slice the sundried tomatoes in thin slices. Serves 4 About 40 minutes, including soaking time. 1/2 cup finely chopped Italian parsley 1 Tbsp finely grated lemon zest (no pith) 4 large cloves garlic, finely minced 1/2 cup fresh squeezed lemon juice 1 lb (450g) large shrimp, peeled and deveined 1/2 cup sun-dried tomatoes 1 Tbsp extra virgin olive oil 3 anchovies 1 large onion, cut into thin crescents 1 tsp salt 1/2 tsp cracked black pepper 1/4 cup grated parmesan cheese Garnish, parsley sprigs Garnish, lemon wedges No special equipment needed Soak in a bowl with 1/2 cup hot water. Set aside. 5 In a large nonstick skillet, heat oil, onions, anchovies, salt and pepper over medium high heat. Sauté until anchovies are dissolved (break up with the back of a spoon) and onions are wilted. 6 Add shrimp with gremolata. Sauté until the shrimp are just done (opaque). Remove shrimp to a plate from pan with a slotted spoon. Cover to keep warm. 7 To the same pan, add drained Notta Pasta, remaining gremolata and sundried tomatoes with the water. Mix all together well. Sauté, stirring constantly, until the Notta Pasta is firm but tender. 8 Remove from heat. Toss in parmesan cheese. Pour into your favorite serving platter. Top with shrimp. 9 Garnish with fresh parsley sprigs and lemon wedges. Serve immediately. Enjoy!

53 Shrimp Notta Pasta in Cilantro Pesto Coconut Sauce Serves 6 About 40 minutes, including soaking time. 1 Soak the Notta Pasta according to package for sauté. 2 Using a mortar and pestle or other appropriate tool, grind the cilantro and garlic into a paste, adding a drop of oil or water to ease the blending process if needed. Add the black pepper. Mix in well. 3 In a large skillet, heat the coconut milk over medium high heat. 4 Add the cilantro mixture and. Bring to a boil. Reduce heat and simmer for 5-8 minutes or until the sauce thickens slightly. 5 Add the shrimp and shallots. Stir constantly until the shrimp are well coated with sauce and have just turned pink. With a slotted spoon, remove the cooked shrimp to a bowl, covering to keep warm. 6 Add the drained Notta Pasta to the sauce in 1 box ( 1 lb / 454 g ) Notta Pasta the pan. Sauté, stirring constantly Tbsp finely chopped cilantro (coriander minutes. Notta Pasta is done when they are leaf) well coated with sauce and firm but tender. 2 Tbsp finely chopped garlic 7 Pour Notta Pasta onto a serving tray. Top 1/2 tsp black pepper with reserved shrimp. 1 can A Taste of Thai Coconut Milk 2 Tbsp fish sauce 8 Serve immediately. 1 lb (450g) shrimp, peeled & deveined 3 shallots, diced small No special equipment needed

54 Sweet and Sour Shrimp Notta Pasta Serves 6 1 Soak Notta Pasta according to package for sauté. 2 In a small bowl, whisk together tomato sauce, vinegar, sugar, soy sauce, seasoning sauce and cornstarch. - Whisk until cornstarch is dissolved. Set aside. 3 In a large nonstick skillet or wok, heat oil. Add onion and garlic. Sauté 2 minutes. Add red pepper, green pepper and carrots. Sauté 2 minutes more. 4 Pushing vegetables aside, add shrimp and quickly sear on each side. 5 Add liquid mixture and bring to a boil, 1 hour 1 8 oz (250ml) can tomato sauce 1/2 cup rice wine vinegar 1/4 cup light brown sugar 2 Tbsp soy sauce 1 Tbsp fish sauce 2 Tbsp cornstarch 1 Tbsp oil 15ml 1 large onion, cut in half and sliced into thin crescents 3 large cloves garlic, minced fine 1 large red pepper, cut in 1/2" pieces 1 large green pepper, cut in 1/2" pieces 2 carrots, peeled, sliced diagonally 1 lb (450g) large shrimp, peeled and deveined 1 20 oz (565g) can pineapple chunks in juice 1/4 head cabbage, julienned stirring constantly. 6 Add drained Notta Pasta, pineapple and cabbage, stirring and tossing for 3 minutes or until Notta Pasta is tender but firm and shrimp is cooked through. 7 Serve immediately. Enjoy!

55 Tuna Tomato and Black Olive Notta Pasta An easy meal when you don't know what to make and time is short. Serves 6 About 30 minutes 1 Soak Notta Pasta according to package for sauté. 2 In a wide nonstick skillet, heat the oil over medium heat. Sauté onions, anchovies and garlic until almost soft, breaking anchovies up with the back of a spoon until dissolved. 3 Add tomatoes, olives, red pepper, salt and pepper. Sauté 2-3 minutes. 4 Mix in undrained tuna and basil. Gently stir until broth comes to a simmer. 5 Immediately stir in drained Notta Pasta and parsley. Sauté, tossing and turning, until the Notta Pasta is firm yet tender. 6 Remove pan from heat. Mix feta cheese. Toss well. 7 Serve in your favorite pasta bowl. 1 Tbsp extra virgin olive oil 1 large red onion, chopped 3 anchovy fillets 6 cloves garlic, finely minced 1 15 oz (425g) can diced tomatoes 4 oz (120g) kalamata olives, cut in half 1/4 tsp crushed red pepper 1 tsp salt 1/2 tsp cracked black pepper 1 6 oz (170g) can solid white tuna in water 1/4 cup fresh chopped basil 1/2 cup fresh chopped Italian parsley 4 ounces feta cheese, crumbled

56 Salmon & Asparagus Pasta Salad 1 Boil Notta Pasta according to instructions for pasta. Add the asparagus the last two minutes of cooking time. 2 Drain in a colander and run under cold water until cold. In a large serving bowl, toss with one tablespoon of the oil. 3 Whisk together the remaining oil, lemon juice, salt and pepper. Set aside. 4 Flake salmon into bite size pieces. Add to pasta, with tomatoes, scallions and dill. Serves 4 5 Add dressing and toss gently. Salt and pepper to taste. 20 minutes 1 lb (450 g) asparagus, cut into 2 diagonals 1/2 cup olive oil 1/2 cup fresh squeezed lemon juice 2 tsp salt and pepper to taste 1 lb (450 g) salmon, grilled or baked 1 lb (450 g) plum tomatoes, sliced into 8 wedges each 3 scallions (green onions), sliced into thin rounds 1/4 cup minced fresh dill

57 Jambalaya Rice Pasta Salad Deli meats make this flavor packed salad an easy one dish dinner for hot summer nights. 6 servings, 9 cups 20 minutes 1 Bring a large pot of salted water (3 quarts to 1 Tbsp salt) to a boil while preparing dressing and salad ingredients. 2 Whisk olive oil, lemon juice and Cajun seasonings in a small bowl. Salt and pepper to taste. Set aside. 3 Add shrimp to a large bowl. 4 Cut turkey and ham slices into bite size pieces. Add to shrimp. 5 Cut cherry tomatoes in half and add to bowl with yellow pepper and scallions. 6 Boil pasta according to directions, stirring well and testing for texture. Pasta is done when tender but firm, al dente. 7 Rinse cooked pasta under cold water until cool. Drain well and add to meat and vegetables. 8 Immediately toss with dressing and serve. Dressing: 1/2 cup olive oil 1/2 cup lemon juice, fresh squeezed 4 tsps Cajun seasonings* Salad: 1 lb cooked shrimp, peeled and deveined 1/2 lb smoked turkey, thickly sliced 1/2 lb hot ham, (Italian or black pepper) thickly sliced 1 pt cherry tomatoes 1 yellow pepper, thinly sliced 1 bunch scallions, thinly sliced *Test Kitchen Tip: Cajun seasonings such as Emeril s Bayou Blast or Cajun Rubs can be found spice aisle. A rub can be substituted for a seasoning in this dressing. Adjust spice to your personal preference for heat.

58 Zucchini Stew Use those extra summer zucchini to make this easy, healthy stew. 1 Bring water to a boil. 2 Add the tomatoes, zucchini and onion. Reduce heat to a gentle boil and cook for 10 minutes, stirring. 3 Reduce heat to medium-low and add tomato sauce and cover. Cook 30 minutes, stirring occassionally 4 Reduce heat to low. Stir in Notta Pasta. Continue to cook, stirring, until Notta Pasta is cooked to al-denté. Don't overcook. Salt and Pepper to taste. 2 generous servings 5 Serve with grated parmesean cheese. Prep Time: 15 minutes Cook Time: about 45 minutes Total Time: about 60 minutes 3 cups water 1 lb zucchini,(small ones are better) chopped into bite size pieces 3 plum tomatoes, diced 1 small yellow onion, chopped 1 16 oz can tomato sauce, broken into small pieces* Salt and Pepper to taste Grated parmesean cheese for garnish. *Test Kitchen Tip: Break Notta Pasta into small pieces inside a 1 gallon freezer bag. Large saucepan with lid

59 Rice Pasta with Sesame Basil Pesto Some days you can have it all. This recipe is easy, fast, low-fat and wheat-free. Plus, it's great whether served hot or cold. 1 Preheat oven to 300 F. 2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt. 3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden. 4 Watch them carefully so they don't burn. Remember brown means bitter! 5 Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt blender. Blend until smooth. 6 When the water boils, add the Notta Pasta. Stir once to separate the pasta. 7 Boil 3-4 minutes, until pasta is tender but still firm (al dente). 8 FOR WARM PASTA Serves 4 hungry people Dra pasta and very briefly run warm water over 20 minutes from start to finish it.(this removes some of the starch, keeping the pasta from getting "gummy"). Return the pasta to the pot and toss sauce. 9 FOR COLD PASTA Dra pasta and immediately run under cold water until pasta is cool. Toss with sauce and serve, or cover and chill to serve 2 Tbsp sesame seeds 1 cup firmly packed basil leaves, stems removed 4 cloves garlic 2 Tbsp hot chili oil 2 Tbsp olive oil 2 Tbsp rice wine vinegar 1 tsp sugar 1 tsp salt Blender later.

60 Fiesta Salad with Pinto Beans If you love bean and rice combinations, this recipe will be a favorite! A hearty salad that s extremely easy to prepare, yet light and refreshing. 10 cups 20 minutes to assemble 1 Bring a large pot of salted water to a boil while preparing vegetables for salad. 2 Dice plum tomatoes to match size of bean and slice scallions into thin rounds. 3 Peel and dice avocados and place in small bowl. Toss with lemon juice until well coated. 4 Boil Notta Pasta according to directions for pasta. Drain and cool down in very cold water. Drain and toss with ¼ cup of the Italian dressing. 5 In a large bowl mix rice noodles, beans, tomatoes, scallions, avocados, cheese and remaining dressing. Let stand for 15 minutes to flavor. 6 Salt and pepper to taste and add chopped cilantro or basil with more dressing if desired and serve., linguine 2 cans (15 oz) pinto beans, drained 6 large plum tomatoes, (about 2 cups) 1 bunch scallions 2 avocados Juice of one lemon 2 cups grated cheddar cheese 1 cup Italian dressing (zesty type), divided 1/2 cup fresh chopped cilantro or basil

61 Notta Pasta with Tomato, Basil & Caper Sauce 1 Put a large pot of salted water on to boil while you prepare tomatoes. 2 Core tomatoes and cut a small x on the opposite end. Set a large pot of ice water next to the range top. Fresh garden tomatoes and basil make this a perfect dish for summer. Serves 4 to 6 3 When the water is at a full boil, add the tomatoes. Time one minute and scoop out the tomatoes with a slotted spoon, dropping them into the ice water for 2 minutes. 4 Slip skins off by rubbing between hands or with a small paring knife. Dice into 1/4" pieces. 5 Heat olive oil in a large Total Time: 40 minutes skillet over medium high heat. Add the onions. Sauté 3 to 4 minutes or until golden. Turn heat down to medium. Add garlic and red pepper. Sauté 1 to 2 minutes more, being careful not to burn the garlic. 7 Add tomatoes, capers, sugar, salt and black pepper. Stir well and bring 1 box ( 1 lb / 454 g ) Notta Pasta, any type to a boil. Turn heat down 3 pounds fresh plum tomatoes and simmer hard for 6 to 7 1/3 cup extra virgin olive oil minutes. 1 medium onion, chopped 6 cloves garlic, minced 8 Add basil to the sauce and 1/4 teaspoon crushed red pepper simmer for 3 minutes more. 1 tablespoon capers 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup fresh minced basil 9 While the sauce is simmering cook the Notta Pasta according to directions for pasta. Noodles are done when they are firm but tender. Rinse quickly with water, drain and toss with a splash of olive oil. 10 Serve the hot sauce over the rice noodles for the fresh taste of summer. 6

62 Waldorf Salad Apples and cabbage create a perfect salad with ham or turkey. 12 cups To Make Dressing 1 Combine all ingredients in mixing bowl. Mix well. To Make Salad 2 Boil Notta Pasta according to directions. Pasta is done when firm yet tender (al dente). Drain, rinsing quickly in cold water until cool. 3 Place pasta in large bowl and toss with two tablespoons Waldorf dressing. Reserve rest for completed salad. 4 Dice unpeeled apples and toss with lemon juice. 5 Add the apples, cabbage, celery, scallions, Total Time: About 20 minutes walnuts and raisins, with remaining dressing to pasta. Mix well. Serve in a lettuce lined salad bowl. For the dressing 1/2 cup mayonnaise (reg. or low fat) 1 Tbsp cider vinegar 5 tsp sugar 1 tsp Dijon mustard 1/2 tsp salt 1/4 tsp celery seed For the salad 3 large apples (green, gold & red) Juice of 1 lemon 10 oz package shredded cabbage 2 stalks celery, sliced thinly 1 bunch scallions, trimmed and cut into thin rounds 1/2 cup toasted walnuts 1 cup raisins

63 Roasted Eggplant & Tomato Notta Pasta 1 Preheat oven to 425 F (210 C) with rack in middle. Lightly oil the baking pan. Put a large pot of salted water on to boil. 2 Peel and cut eggplant into 3/4 cubes. Put in a large bowl. A great dish for autumn Serves 6 as side dish 3 Slice tomatoes in half lengthwise and squeeze out the seeds. Cut crosswise into 1/4 slices. 20 minutes to assemble 4 Add the tomatoes to the eggplant together 25 minutes to roast with garlic and 2 tablespoons of the olive oil. Total: 45 minutes Mix well. 5 Spread mixture in baking pan. (Save your mixing bowl to toss the pasta later.) Salt and pepper. Roast 25 minutes or until eggplant is tender. 6 Meanwhile, boil Notta Pasta according to box directions, being careful not to overcook. Drain and quickly rinse. Put mixing, any bowl and toss with remaining tablespoon oil. type 7 Add roasted vegetables, basil and 2 lbs (900g) eggplant (smaller, thinner Parmesan cheese. Mix well and adjust eggplants have fewer seeds) seasonings. 1 lb (450g) plum tomatoes 3 Tbsp olive oil, divided 4 large cloves garlic, minced Salt and pepper to taste 1/2 cup chopped fresh basil 1 cup fresh grated Parmesan cheese Large baking pan with sides

64 Kielbasa & Sauerkraut Notta Pasta A fast skillet super supper! 1 Bring a large pot of salted water to a boil. 2 Heat oil in large skillet over medium-high heat. Add kielbasa and brown on all sides. Remove and drain on paper towels, leaving drippings in pan. 3 Reduce heat and add onions. Sauté until soft. 4 servings 20 minutes 4 Slice kielbasa into bite size diagonal slices and return to skillet with onions. Add sauerkraut and mix well. 5 Boil pasta according to box directions. Just before draining, scoop out 1/2-cup pasta water. Mix the mustard into this and set aside. 6 Drain pasta, rinsing briefly. Return to pot and toss with mustard mixture., any size 7 Add pasta and cheese to 2 Tbsp olive oil skillet. Toss until mixed and 1 lb (450g) kielbasa cut in quarters cheese is melted. Salt and 1 medium red onion, cut into crescents pepper to taste oz (425g) can sauerkraut, drained, not rinsed 1 Tbsp Dijon mustard 1 cup grated Swiss cheese

65 Notta Pasta with Caramelized Onions and Rosemary 1 Put a large pot of salted water on to boil. 2 Peel onions and slice into thin crescents. Serves 4 20 minutes 3 In your largest skillet heat oil and butter until bubbling. Add onions,brown sugar, salt and pepper. Cook 10 minutes or until onions are soft,stirring occasionally. 4 Mince garlic and rosemary together. Add to skillet. Cook five minutes more over medium heat or until onions start to brown. Meanwhile, cook Notta Pasta according to box directions. Drain and give a quick rinse under cool water., any type Add Notta Pasta and 6 2 large red onions parmesan to skillet and toss 2 Tbsp olive oil with onions. Serve warm. 1 Tbsp butter 2 tsp brown sugar Salt & Pepper 2 large cloves garlic 2 tsp dried rosemary (2 Tbsp if using fresh) 1 cup grated parmesan cheese 5

66 Notta Pasta with Vodka Sauce We prefer using canned tomatoes instead of cardboard winter tomatoes. 4 Servings 25 minutes 1 Put a large pot of salted water on to boil. 2 Put olive oil, onion, garlic and red pepper in your largest skillet. Over medium-high heat, sauté 1 to 2 minutes or until soft and fragrant but not browned. 3 Stir in tomatoes, vodka, salt and black pepper. Bring to a boil and cook for 10 minutes or until sauce starts to thicken. 4 Add cream and basil. Boil for 5 minutes. 1 box ( 1 lb / 454 g ) Notta Pasta, any type 2 Tbsp olive oil 1 small onion, diced 3 large cloves garlic, minced Pinch of crushed red pepper 1 can (28 oz / 794 g) diced tomatoes, w/ Italian seasonings 1/2 cup vodka 1/2 tsp salt Pepper to taste 1 cup heavy cream 1 Tbsp dried basil or 1/4 cup chopped fresh 1/2 cup fresh grated Parmesan cheese 5 Process sauce in a blender or food processor until a coarse purée. Return to skillet and simmer 5 minutes. 6 Meanwhile, boil Notta Pasta according to box directions. Drain and quickly rinse. 7 Remove skillet from heat. Add pasta and Parmesan. Toss and serve.

67 Spicy Puttanesca Notta Pasta 1 Put a large pot of salted water on to boil. 2 In your largest nonstick skillet heat oil and sauté; anchovies, onions, garlic and crushed red pepper until onions are soft, and anchovies dissolved. This sauce is as fast and spicy as the 3 Add olives and capers. ladies it is named after! Sauté for one minute. 4 servings 15 minutes 4 Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. 5 Meanwhile, boil Notta Pasta according to box directions, stirring to separate pasta. Drain and rinse briefly., any Toss pasta with sauce. Salt and pepper to type taste. Serve with Parmesan cheese. 3 Tbsp extra virgin olive oil 4 anchovies 1 small onion, finely chopped 6 large cloves garlic, minced (about 1 & 1/2 tablespoons) 1/4 teaspoon crushed red pepper flakes 1/2 cup pitted Kalamata olives, roughly chopped 2 tablespoons capers 2 cans (14.5 oz / 411 g) Italian seasoned diced tomatoes Salt & pepper 1/4 cup grated Parmesan 6

68 Tuna Casserole A gluten-free version of this all-american classic. 4 Servings To assemble: 25 minutes To bake: 20 minutes 1 Put a large pot of salted water on to boil for pasta. Preheat oven to 400F. Oil a shallow casserole dish. 2 Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally. 3 While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside. 4 Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat. 5 Mix in peas and tuna, separating tuna into bite size flakes. 6 Stirring frequently, boil pasta for 5 minutes, or until al dente. Don't over cook. Drain pasta, and briefly rinse. Toss with sauce. Season to taste. 7 Pour into casserole dish. Bake 10 minutes. Top with potato chips or cheese and bake 10 minutes more, or until bubbly around edges. 1/2 box ( 8 oz / 227g ) Fettuccine Notta Pasta 2 Tbsp butter 1 medium onion, diced 10 oz package sliced mushrooms 1 tsp salt and fresh ground pepper to taste 2-6 oz cans solid white tuna, water packed 1 Tbsp plus 1 tsp cornstarch 1-3 oz package cream cheese 2 cups whole milk 1 cup frozen peas, thawed 2 cups crushed potato chips or 2 cups shredded cheese

69 Gluten Free Baked 'Mac & Cheese' 1 Put a large pot of salted water on to boil for pasta. Butter a 9"X13" baking dish. Preheat broiler to high. 2 Melt butter in a medium sized saucepan over a low heat. Add onion and cook until soft. Add potato starch and whisk until incorporated. 3 Add milk, salt, pepper, thyme and bay leaf. Now comfort food can be gluten-free! Whisk constantly until thickened and smooth. Bring sauce just to a boil and add cheddar and parmesan. Stir until cheeses are melted. Serves 8 4 Remove bay leaf and keep cheese sauce on low heat, stirring occasionally. 5 Meanwhile, cook Notta Pasta in boiling 30 minutes water for 4 minutes. Time carefully. Drain 6 Pour Notta Pasta back into pot and mix in cheese sauce. Combine well. 7 Pour 'Mac & Cheese' Notta Pasta into prepared baking dish. Broil for 3 to 5 minutes or until top is lightly browned. 1 box ( 1 lb / 454 g ) Notta Pasta Fettuccine 4 Tbsp butter 1 small onion, minced 3 Tbsp potato starch* 3 cups whole milk 1 tsp salt 1/2 tsp fresh ground pepper 1/2 tsp dried thyme leaves 1 bay leaf 2 & 1/2 cups shredded sharp cheddar cheese 1/2 cup shredded Parmesan *Potato starch is found baking aisle or Jewish food section of the grocery store.

70 Pasta with Walnuts & Asparagus Fresh tasting and easy, the perfect spring supper. 4 Servings 1 Put a large pot of salted water on to boil. 2 In a small bowl combine lemon rind and juice. Set aside. 3 Cut asparagus into 1 diagonal slices. Reserve tips and set aside. Boil stems 3 to 6 minutes or until just tender-crisp, adding tips two minutes after stems. Using a slotted spoon, remove asparagus to a bowl and set aside. Reserve water for cooking pasta. 4 Heat oil in a large skillet over a medium heat. Sauté walnuts and garlic until fragrant, being careful not to brown. Remove from heat. 5 Boil Notta Pasta in asparagus water 20 minutes to assemble 15 minutes to cook according to box directions. Drain, briefly rinse and add to skillet. Toss to coat with oil and walnuts. 6 Mix in lemon juice, parsley, Parmesan and asparagus. Gently heat through. Salt and pepper to taste., any width 1 lemon (1 tsp grated rind* plus 1/4 cup juice) 1 & 1/4 lbs (575g) fresh asparagus 3 Tbsp extra virgin olive oil 1/2 cup chopped walnuts 2 cloves garlic, minced 1/2 cup chopped Italian parsley (flat leaf variety) 1/2 cup shredded Parmesan Salt and fresh ground pepper * Yellow part of rind only, white (pith) is bitter

71 Lemon Scallops with Curry Yogurt Sauce Lemon, yogurt and curry give this dish a light and refreshing flavor. 4 Servings 30 minutes 1 & 1/4 lbs sea scallops Lemon & Pepper Seasoning Salt, to taste 2 Tbsp butter 1 bunch scallions, chopped, greens separated from whites 4 cloves garlic, minced 2 tsp Madras curry powder 1 & 1/2 cups plain, whole milk yogurt 1 lemon (1 Tbsp fresh lemon juice & 4 wedges) 2 Tbsp chopped cilantro 1 Put a large pot of salted water on to boil for pasta. 2 Pat scallops dry and sprinkle with lemon & pepper seasoning salt. 3 In a large skillet, melt butter over a medium-high heat, until foamy. Pan-sear scallops until lightly browned on both sides. Transfer to plate and cover to keep warm. 4 In same skillet sauté the white parts of scallions and garlic until soft. Add curry powder and stir until incorporated and fragrant. Add yogurt and lemon juice. Cook until combined and heated through. 5 Cook Notta Pasta in boiling water according to box directions, stirring frequently. Drain and briefly rinse. 6 Add Notta Pasta and green parts of scallions to skillet. Toss until combined. Pour pasta onto platter or divide between four plates. Top with scallops and any accumulated broth. Sprinkle with cilantro and serve with lemon wedges.

72 Swordfish and Notta Pasta with Tomatoes and Onions 1 Put a large pot of salted water on to boil for Pasta. 2 Heat oil in a large skillet over a medium-high heat. Pan-sear swordfish 3-4 minutes on each side until browned and just cooked through. Transfer fish to platter and cover. 3 In drippings from skillet sautè onions over Balsamic vinegar and tomatoes create a medium-high heat until soft and browned a quickly made sauce with a (about 5 minutes). 4 Add diced tomatoes, vinegar and any sophisticated flavor, that's perfect for accumulated juices from swordfish (re-cover Rice Pasta and swordfish. fish). Cook sauce, stirring occasionally until slightly reduced (2-3 minutes). 5 Meanwhile boil Notta Pasta according to 4 servings box instructions. Drain, rinsing briefly. 6 Garnish swordfish with a spoonful of sauce. Add Pasta and parsley to remaining sauce 20 minutes and toss until combined. Serve fish with Pasta. 2 Tbsp extra virgin olive oil 1&1/2 lbs swordfish, 1 inch thick 2 red onions, sliced thinly 1 can (14.5 oz / 411 g) diced tomatoes with roasted red pepper or Italian seasonings 2 Tbsp balsamic vinegar Optional: Chopped parsley

73 Rice Pasta, Pepper & Portobello Strata 1 Put a large pot of salted water on to boil. Oil bottom and sides of springform pan with 1/2 tablespoon oil. Pour all of vinaigrette into a flat baking dish. 2 Wipe mushroom caps clean with a damp cloth. Lay mushrooms in baking dish in a single layer, turning to coat tops and bottoms with vinaigrette. Let marinate while preparing peppers and pasta. 3 Drain peppers and lay flat, cutting in half if A feast for the eyes as well as the appetite! This layered delight will feed whole. Set aside. Preheat oven to 475F and a crowd, and travels well. A perfect grill to medium high. dish for your next BBQ. 4 Beat together, Parmesan cheese, pesto, eggs and remaining 2&1/2 Tbsp oil in bowl. Reserve. 16 slices approx. 5 Boil Notta Pasta, stirring occasionally. Cook according to times specified. When noodles are al dente (firm but tender), drain well and 1 hour, 20 minutes to assemble 30 minutes rinse in cold water. Toss drained noodles with to bake, 10 minutes to rest Total time: 2 reserved Parmesan cheese mixture and set hours aside. 6 Grill mushrooms 4 to 5 minutes on each side, or until tender. Remove from heat and slice into thin diagonals. 7 Divide pasta in half. Layer one half of pasta in bottom of springform pan, pressing down firmly. Top pasta with one half portion of mushrooms. Top mushrooms with 1/2 portion of peppers and sprinkle with 3/4 cup of gorgonzola. Repeat layers minus the 1 (16 oz) bottle balsamic vinaigrette gorgonzola. With plastic wrap or food gloves, 5 to 7 large portobello mushroom caps (2 press strata firmly into pan with hand. Top lbs) with remaining gorgonzola. 1 (22 oz) jar roasted red peppers Bake for 30 minutes. Let rest 10 minutes 8 1 & 1/2 cups Parmesan cheese and unmold. 1/4 cup sun dried tomato pesto or basil pesto 2 large eggs 3 Tbsp olive oil, divided 1 box ( 1 lb / 454 g ) Notta Pasta 1 & 1/2 cups Gorgonzola cheese Grill 9-10 inch springform pan

74 Chicken with Apples and Gorgonzola Cider Sauce 1 Put a large pot of salted water on to boil. Cut chicken breasts in half if too large, and pound to an even thickness. Sprinkle with salt and pepper. 2 Heat 1 tablespoon of oil in skillet over a medium high heat. Brown breasts on both sides until just cooked through (meat will Notta Pasta tossed with this flavorful cider cheese sauce, coupled with chicken and apples, make an easy but be opaque, not pink). hearty autumn entrée. Remove to plate, cover and set aside. Servings minutes 3 Add remaining oil to skillet and sauté onions until almost soft. Turn heat down to medium and add apples, garlic and rosemary. Sauté 2 to 3 minutes or until fragrant. 4 Add cider and bring to a boil, scraping up any browned bits in bottom of pan. Boil until cider is reduced by half. Add Gorgonzola and any accumulated liquid from chicken plate. Simmer until cheese is melted. 5 Meanwhile, add Notta Pasta to boiling water and stir well. Cook according to directions and drain. 6 Garnish each chicken with a spoonful of 2 Tbs olive oil, divided 1 & 1/2 lbs (3-6 pieces) boneless skinless chicken breast 1 onion, sliced 2 firm cooking apples (granny smith or gala), sliced 4 cloves garlic, minced 1 tsp fresh chopped rosemary or 1/2 tsp dried 1 cup apple cider 1/2 cup Gorgonzola Cheese Large non-stick skillet sauce and a few cooked apples. Toss Notta Pasta with remaining sauce and serve.

75 Chicken Stroganoff with Notta Pasta 1 Bring a large pot of salted water to a boil. 2 Meanwhile, heat oil in skillet over a high heat. Add chicken and sauté until just cooked through. Leaving as much oil skillet as possible, transfer chicken to a plate and cover. 3 Melt butter in skillet. Add onions and garlic. Cook over a medium high heat, stirring frequently until soft. Add mushrooms and cook until slightly browned. 4 Pour in wine and bring to a boil, scraping We lightened up an old favorite by replacing beef and egg noodles with chicken and rice noodles. This entrée any browned bits from bottom of pan. Boil makes an easy but elegant meal for the holidays. until wine is almost evaporated. Add tomato paste and cook until dissolved, and very slightly browned. 5 Add broth and sour cream. Stirring, bring 4 to 6 servings to a boil. Add chicken and any accumulated juices on plate. Simmer until chicken is just heated through. 30 minutes 6 Boil Notta Pasta in salted water according to directions. Drain and serve stroganoff over rice noodles. 1/2 box (8 oz / 227 g) Notta Pasta, fettuccine 1 Tbsp olive oil 1&1/2 lbs boneless, skinless chicken thighs, sliced thinly 1 Tbsp butter 1 small onion, minced 4 cloves garlic, finely minced 1-10 oz package baby bella mushrooms, quartered 8 oz shitake mushrooms, stems removed, sliced 1/2 cup white zinfandel or similar sweet wine 2 Tbsp tomato paste 1 cup chicken broth 1/2 cup sour cream Large non-stick skillet