creamy tomato-basil pasta with shrimp recipe at kraftfoods.com

Creamy Tomato-Basil Pasta with Shrimp
We really liked this recipe.

Summer Spaghetti

Ingredients:

• 2 Tbsp. vegetable oil
• 1 medium zucchini, sliced
• 1 c. broccoli flowerets
• 2 c. fresh mushrooms, sliced
• 1 c. fresh peas
• 1 tsp. salt
• 1/2 tsp. minced garlic
• 8 oz pkg. spaghetti - cooked and drained

Cheese Sauce

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. milk
• 1 chicken bouillon cube
• 1/2 c. shredded Cheddar cheese
  

Directions:

1. In large skillet heat oil, cook vegetables with seasonings, stirring constantly until tender-crisp. Cover and keep warm.
2. For cheese sauce: melt butter: blend in flour, stir until smooth.
3. Gradually add milk, stir until thickened and bubbly.
4. Stir in bouillon and cheese; stir until melted.
5. Pour cheese sauce over vegetables. Heat through
6. Serve over spaghetti.
   

Sausage Bow Tie Skillet

Ingredients:

• 8 oz uncooked bow tie pasta
• 1 lb cooked kielbasa or smoke polish sausage, cut into 1/4 inch slices
• 1 jar (4-1/2 oz) sliced mushrooms, optional
• 2 tsp minced garlic
• 2 T butter
• 1 T cornstarch (I subbed 2 T flour)
• 1-1/2 cups milk
• 1-1/2 cups fresh or frozen peas (I used green beans)
• 1 cup (4 oz ) shredded cheddar cheese

Directions:

1. Cook pasta according to pkg. Meanwhile in a large skillet, saute the sausage, mushrooms & garlic in the butter.
2. Combine cornstarch (or flour) and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 mins or until thickened (takes longer to thicken with flour than cornstarch)
3. Drain pasta; add to sausage mixture. Stir in peas/beans & cheese; cook until cheese is melted.
   

Yield: 4 servings

Greek Pasta Salad

Ingredients:

• 1 box 16 oz pkg Rotoni pasta
• 15 cherry tomatoes cut in quarters
• 1 small pkg. cubed Feta cheese
• 1 large can black olives, whole
• 1 diced sweet red pepper
• 1 16 oz bottle Greek Vinagrette dressing
• sliced green onions

Directions:

1. Cook pasta as directed.
2. Rinse & cool.
3. Add tomatoes, pepper, cheese, onion & olives.
4. Pour dressing over & stir to coat.
5. Refrigerate before serving.

Pasta Veggie Salad

Ingredients:

• 1 1/2 cup uncooked tricolor spiral pasta
• 1/2 cup fresh broccoli
• 1/2 cup fresh cauliflowerets
• 1/2 cup chopped cucumber
• 1/2 cup celery
• 1/3 cup sliced carrot
• 1/4 cup chopped tomato
• 1/4-1/3 cup ranch salad dressing
  

Directions:

1. Cook pasta; drain and rinse in cold water. Place in large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.

Yield: 4 servings

Cold Pasta Salad

Ingredients:

• 1 (7 oz) pkg. macaroni shells/rings, cooked and chilled
• 1 cup diced ham
• 1/2 cup diced cheese
• 1 small chopped onion
• carrots
• radishes
• celery

• DRESSING:
• 3/4 cup salad dressing
• 1 tsp celery seed
• 1 Tbsp mustard
• 1/4 cup sour milk (or add a few drops of lemon juice to regular milk, let set)
  

Directions:

1. Mix dressing ingredients in large bowl. Add macaroni, ham, cheese and veggies; mix thoroughly. Chill for several hours.

Iowa Pasta Salad

Ingredients:

• 2 c. or more colored rotini pasta
• 1/2 c. celery-chopped
• 1/4 c. onion-chopped
• 1/4 c. gr. pepper-chopped
• 1/2 c. radishes-chopped
• 1/4 c. cucumbers (add more)
• 1/4 c. carrots- diced
• Dressing:
• 1/4 c. sugar
• 1/2 c. mayo
• 1/2 c. Dorothy Lynche dressing
• salt/pepper
  

Directions:

1. Cook and drain pasta, rinse well in cold water.
2. Add chopped veggies to pasta.
3. Mix dressing ingredients.
4. Pour over veggies, stir.
5. When ready to serve, add diced tomatoes.
6. *It's best when it sits overnight.

Linda H. introduced us to this yummy salad when we lived in IA. It's so versatile. You can take out one veggie and add more of another.

Weeknight Lasagna Toss

Ingredients:
1 lb. ground beef
2 green peppers chopped
3 cloves of garlic chopped
1 jar (26 oz) spaghetti sauce
1 2/3 cup water
1/4 cup Zesty Italian Dressing
12 oven ready Lasagna noodles(broken in quarters)
1 cup shredded mozzarella cheese

Directions:

1. brown meat in large saucepan, drain


2. stir in peppers, garlic,( i added onion too) spaghetti sauce , water and dressing bring to a boil. add noodles cover and cook on medium heat until noodles are done. 10-15 minutes


3. Remove from heat, sprinkle with cheese, cover let stand until cheese melts.