Zucchini Pasta
Sesame Pasta
Pumpkin Pasta
Mexican Pasta

Zucchini Pasta 

5 small zucchini, sliced 

1 lb. rotini pasta 

½ cup grated Parmesan cheese 

4 cloves garlic, minced 

1/3 cup chopped fresh parsley 

1/3 cup olive oil 

pinch red pepper flakes (or to taste) 

salt and pepper to taste 

Cook pasta to al dente stage following package directions.  Drain cooked pasta and set aside.  Place the zucchini in a medium saucepan and cover with salted water.  Place over medium heat and bring water to a boil.  Boil the zucchini until tender, about 10 minutes.  Remove zucchini from stove, drain and set aside.  Place a large skillet over medium-high heat and add the oil.  Sauté the garlic and red pepper flakes in the heated oil.  Add the drained zucchini and parsley to the skillet and mix well. Lower heat and simmer this mixture for about 10 minutes.  Toss in the cooked pasta. Add salt and pepper to taste and toss with the cheese. 

Recipe makes 8 servings 

Sesame Pasta 

8 oz. fettuccine pasta 

3 green onions chopped 

¾ cup fresh bean sprouts 

½ teas. soy sauce 

1 Tbsp. sesame oil 

pinch cayenne pepper (or to taste) 

pinch pepper (or to taste) 

pinch garlic powder (or to taste) 

1 Tbsp. toasted sesame seeds 

Break fettucine noodles in half and cook to al dente stage according to package directions.  Drain and rinse cooked noodles and set aside.  Place a large skillet or wok over medium heat.  Add the sesame oil to the pan.  When the oil is hot add the soy sauce, green onions, bean sprouts, cayenne pepper, pepper, garlic powder and cooked pasta and cook and stir for 2-3 minutes.  Transfer mixture to serving plate and garnish with toasted sesame seeds. 

Recipe makes 4 servings 

Pumpkin Pasta 

6 oz. whole wheat penne pasta 

¾ cup pumpkin puree 

¼ cup milk 

¾ cup low sodium chicken broth 

1 teas. butter or margarine 

¼ teas. onion powder 

½  teas. pumpkin pie spice 

¼ cup grated Parmesan cheese 

salt and pepper to taste 

Cook the pasta to the al dente  stage following package directions.  Drain pasta and set aside.  Place a large skillet over low heat and add the pumpkin puree, chicken broth, milk, butter or margarine, onion powder, salt, pepper and pumpkin pie spice and cook until heated through, about 5 minutes. Stir in the drained cooked pasta and toss with the grated Parmesan cheese. 

Recipe makes 3 servings 

Mexican Pasta 

8 oz. seashell pasta 

2 onions, chopped 

1 green bell pepper, chopped 

½ cup sweet corn kernels 

1 15 oz. can black beans, rinsed and drained 

1 14.5 oz. can diced tomatoes with green chiles 

¼ cup salsa 

¼ cup sliced black olives 

1 ½ teas. taco seasoning mix 

2 Tbsp. olive oil 

salt and pepper to taste 

Cook pasta to al dente stage, drain and set aside.  While pasta is cooking place a large skillet over medium heat and add the olive oil.  Add the onions and pepper to the hot oil and cook until lightly browned.  Stir in corn and heat for 2-3 minutes.  Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook for about 5 minutes until heated thoroughly.  Toss sauce with cooked pasta. 

Recipe makes 4 servings