â€¢ 1 Box of pasta
â€¢ 1 Pint of tomato
â€¢ 1/4 Cup fresh basil leaves
â€¢ 20 Chopped and pitted kalamata olives
â€¢ 2 Cloves garlic
â€¢ 150 gm Crumbled feta cheese
â€¢ 30 ml Olive oil
â€¢ Black pepper to taste
How to make Greek Pasta:
â€¢ Cook pasta, rinse and strain it.
â€¢ Cut tomatoes into small pieces.
â€¢ Chop basil leaves and crush the garlic.
â€¢ Take a big bowl and combine all the ingredients with pasta, mix well.
â€¢ If pasta is little sticky, add a little olive oil with it, till easily mixable.
â€¢ Greek Pasta is ready to serve.
12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2″ pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled
Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.
Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.
Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.
Serving Size: 4
1 (8 oz.) pkg. pasta shells or pasta of your choice
1 c. each (bite size pieces) broccoli, celery, cauliflower, peas, shredded carrots
1/2 c. each of chopped green pepper, tomatoes & green onion slices
2 c. meat (your choice) ham, chicken, turkey, tuna (cubed) or crab, just one variety
1 c. cubed American cheese
1 c. Miracle Whip
Salt & pepper to taste
1/2 c. Henri’s creamy Italian dressing
Half and half for thinning to make right consistency
Cook pasta according to directions. Cool and add vegetables and meat and cheese, add the dressing, toss lightly and chill several hours. Serve on a lettuce bed.
When using frozen peas, bring just to a boil then drain and cool.