Pasta Recipes

1/2 box ( 8 oz / 227g ) Notta Pasta 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.

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Zucchini Stew Send to friend Add to my favorites Free Recipe Club Printer friendly version Use those extra summer zucchini to make this easy, healthy stew. Ingredients: Find us in the Pasta or Natural Foods Aisle 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 1/2 box ( 8 oz / 227g ) Notta Pasta, broken into small pieces* Salt and Pepper to taste Grated parmesean cheese for garnish.

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. 5 Serve with grated parmesean cheese.

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1/2 box ( 8 oz / 227g ) Notta Pasta 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.

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