INGREDIENTS:

1 (6 oz.) pasta, cooked (vermicelli, spaghetti)
1 tbsp. olive oil
1 med. red or green pepper or both, cut in strips
2 cloves garlic
33 sm. green onion
6 oz. crab meat (imitation)

DIRECTIONS:

Saute all above 1 to 3 minutes (don’t over cook). Cool pasta and combine saute, pasta and crab meat.

DRESSING:

1 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. red wine vinegar
1/8 tsp. cayenne pepper
Dash of sugar

Whip and pour over salad and toss gently.

INGREDIENTS:

3-4 different kinds pasta, cooked
1 lg. jar spaghetti sauce
1/2 c. chopped green peppers
1 pkg. pepperoni
1 pkg. cheddar cheese
1 lb. ground beef
1 sm. can mushrooms
1/2 c. chopped onion
1 pkg. Mozzarella cheese

DIRECTIONS:

Cook beef and vegetables. Add sauce and layer in casserole dish: pasta, meat sauce, pepperoni, cheeses. Repeat ending with cheese. Bake at 325 degrees for 25 minutes.

INGREDIENTS:

1/2 head cauliflower flowerets
1/2 head broccoli flowerets
2 lg. carrots, cut in 1 inch diagonals
2 cloves minced garlic
3 tbsp. olive oil
1/4 c. Parmesan cheese
1 lb. shaped pasta (bowettes, swirls, etc.)

DIRECTIONS:

Stir fry vegetables in olive oil and garlic, while pasta boils. Both will be done about the same time.

Pour cooked vegetables with oil over drained pasta and mix. Sprinkle with cheese. Serve hot.

PASTA SALAD:

Add pepperoni slices, black olives, pepperocini, 1 teaspoon dried basil and vinegar to taste. Top with another sprinkling of Parmesan cheese. Serve cold.