Pasta Recipes

1 1/2 cups lowfat ricotta cheese 1/4 cup chopped green onion 1/4 cup roasted red bell pepper 1 cup reduced fat monterey jack cheese 1/2 teaspoon ground cumin 60 wonton wrappers 3 quarts water 1/2 cup onion, minced 1 clove garlic, minced 2 8 oz. cans tomato sauce 1 4 oz. can chopped green chilies 1 tablespoon jalapeno, minced (optional) 1/3 cup cilantro, chopped 1 teaspoon sugar 1/4 teaspoon salt

Combine first 5 ingredients in medium bowl. Place 1 tbs. mixture in middle of 30 wonton skins. Brush edges of skins with water and top with remaining 30 skins. Press edges together with a fork to seal (pushing out air). Trim edges with a fluted pastry wheel if desired, but make sure they are still sealed well. Place onion, garlic, tomato sauce and green chilis in a small saucepan and simmer until onion is cooked (about 20 minutes). Add cilantro. Cook 1/3 ravioli in boiling water for 5 minutes or until tender. Remove with slotted spoon, keep warm. Repeat with remaining ravioli. Spoon Cilantro-Tomato Sauce evenly onto serving plates. Place raviolis on top of sauce. Garnish with additional cilantro if desired.

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3 tablespoons chicken broth 1/4 cup soy sauce 1 teaspoon chili paste, or 1/2 teaspoon dried chili flakes 1/2 pound boneless skinless chicken breast, cooked 1 tablespoon toasted sesame seeds 1 pound asparagus, thin 3 green onions, minced 1 tablespoon minced red pepper 2 tablespoons shredded carrots 2 small cucumbers, diced 8 ounces linguine 1 tablespoon sesame oil 3 cloves garlic 1 tablespoon minced ginger 1 tablespoon red wine vinegar 1 tablespoon brown sugar 3 tablespoons peanut butter

Cook linguine, rinse and cool. Toss with a little sesame oil. Process ginger, garlic, vinegar, brown sugar, peanut butter, chicken stock and soy sauce. Add sesame oil a little at a time to incorporate and add chili paste. Process until well blended. Shred chicken into 2 inch pieces and add to linguine. Add sauce and sesame seeds. Toss well. Chill. Cook asparagus al dente. Slice on the diagonal into 2 inch pieces. Add to salad and toss. Garnish with green onions, red pepper, shredded chicken and cucumbers.

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1/4 cup sun-dried tomatoes 12 ounces pasta, your choice 1 onion, chopped 4 cloves garlic, minced 1 to 2 teaspoons olive oil 1 pound fresh mushrooms, sliced 2 tablespoons tamari Ground black pepper to taste 1 14 oz. can artichoke hearts, drained & chopped 1/4 cup Kalamata olive, chopped 1/4 cup pine nuts 1 bunch fresh spinach, stems removed 3 ounces feta cheese, crumbled

Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin strips. Cook pasta according to package directions. Saute onions and garlic in oil over medium-low heat 2 to 3 min. Add mushrooms, tamari and black pepper; saute' another 3 min. until vegetables are tender. Add tomatoes, artichoke hearts, olives and pine nuts; toss. Add spinach; toss and heat through. Toss with pasta; garnish with feta cheese.

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