Best 7 Countryside Pasta Toss Cooking For Recipes

SIMPLE PASTA TOSS

Steps:

• Cook and drain pasta as directed.
• While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
• Add sun-dried tomatoes and cook for two minutes.
• Remove from heat and toss with pasta.
• Serve with grated Parmesan cheese if desired.

PROSCIUTTO PASTA TOSS

Steps:

• Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

PIZZA PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes., Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

COUNTRYSIDE PASTA TOSS

Steps:

• 1. Cook and drain pasta as directed on package. While pasta is cooking, place steamer basket in 1/2 inch water in 3-quart saucepan (water should not touch bottom of saucepan). Place potatoes, broccoli and carrots in basket. Cover tightly and heat to boiling reduce heat to medium-low. Steam 5 minutes. Add pea pods. Cover and steam about 2 minutes longer or until potatoes are tender. 2. Place vegetables in medium bowl. Add margarine, parsley, dill weed and salt toss until coated. Stir in ham and pasta toss. NUTRITION INFORMATION 1 Serving Calories 240 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 5mg Sodium 230mg Carbohydrate 47g (Dietary Fiber 6g) Protein 10g % DAILY VALUE: Vitamin A 100% Vitamin C 28% Calcium 6% Iron 16% DIET EXCHANGES: 2 Starch, 3 VegetablesFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COUNTRYSIDE PASTA SALAD

Steps:

• In a large bowl combine pasta, tomatoes, bacon, onions, peppers, cheese, and basil. Drizzle with the dressing and toss until thoroughly mixed. Season with salt and pepper to taste.

COTTAGE CHEESE PASTA WITH TOMATOES, SCALLIONS AND CURRANTS

Steps:

• Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.
• Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving 1/2 cup pasta cooking water.
• In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 teaspoon salt.
• When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.
• Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about 1/4 cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.
• To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.