BASIC PASTA WITH FRESH TOMATOES
Pasta: Any of your favorites
6 Tbsp. Olive oil
2 Tbsp. Garlic - minced
2 Tbsp. Basil - fresh, minced
1 cup Ripe tomatoes - diced
Salt & pepper to taste
Parmesan cheese
Saute garlic. Add basil to hot skillet. Remove from heat and stir in fresh
diced tomatoes. Pour lightly over fresh pasta. Serve with Parmesan cheese.
ARTICHOKE & BUTTER PASTA
Use 2 measuring cups of flour. Fill to “Oil+Egg+Liquid” line with: 1 egg, 2 ta-
blespoons melted butter and fill to top of “Oil+Egg+Liquid” line with liquefied
(pureed) artichoke hearts (cooked, or cooked and marinated) after straining
artichoke juice through sieve. Serve with remaining artichoke hearts.
SOUTHWEST CHILI PASTA
Use 2 cups of bread or semolina flour. For your liquid, use: 1 egg, 2 tea-
spoons oil, 1 tablespoon chili powder, 1 teaspoon salt, 1 teaspoon onion
powder and fill with tomato juice to top of “Oil+Egg+Liquid” line on your
measuring cup.
LEMON PEPPER PASTA & SHRIMP
Pasta: Lemon Pepper Linguine, Spaghetti or Fettuccine
1/4 cup Olive oil
1 lb. Fresh shrimp - peeled, deveined and butterflied
2 Tbsp. Garlic - minced
2 Tbsp. Oregano
1 Tbsp. Lemon pepper
1 tsp. Minced parsley
1 cup Prepared pasta sauce
2 Tbsp. White wine (optional)
Pasta Recipes
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