Pasta Recipes

1 pound asparagus, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 cups sliced mushrooms 2 carrots, sliced 1 large zucchini, chopped 1/2 cup fresh basil, chopped 3/4 tablespoon salt 1/2 tablespoon pepper 2 tablespoons all-purpose flour 1 14 oz. can evaporated lowfat milk 12 ounces fusilli 1/3 cup freshly grated parmesan cheese

Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring, for 5 minutes or until thickened. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil, toss again.

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12 ounces low-fat cottage cheese 8 ounces lowfat sour cream 4 cups elbow macaroni, cooked 2 cups lowfat cheddar cheese, shredded 1/2 cup skim milk 1 green onion, chopped 3/4 teaspoon salt 1/2 teaspoon pepper 2 egg whites Butter-flavored cooking spray 1/4 cup dry bread crumbs 1/4 teaspoon paprika Garnish: fresh oregano sprigs

Combine cottage cheese and sour cream in container of an electric blender; process until smooth. Combine cottage cheese mixture, macaroni, and next 6 ingredients; spoon into a 2-quart casserole coated with cooking spray. Sprinkle with breadcrumbs and paprika; coat with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake 5 additional minutes. Garnish, if desired.

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6 ounces turkey bacon, chopped 2 garlic cloves, minced 6 cups spaghetti, cooked 1/4 cup grated Parmesan cheese 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground pepper 1 cup 2% low-fat milk 6 tablespoons egg substitute

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic and saute 1 minute or until tender. Reduce heat to low; stir in pasta, cheese, parsley, and pepper. Combine milk and egg substitute; stir well. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.

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