Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPasta And Pastasauces - David Copperfoeld's Spicy Penne With Fontina Cheese
Famous Authors (View All Authors)
Pasta And Pastasauces - David Copperfoeld's Spicy Penne With Fontina Cheese Post by :vtsbfan Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2796

Click below to download : Pasta And Pastasauces - David Copperfoeld's Spicy Penne With Fontina Cheese (Format : PDF)

Pasta And Pastasauces - David Copperfoeld's Spicy Penne With Fontina Cheese

1 lb. penne pasta
1/4 cup olive oil
1 1/2 cups frozen and thawed peas -- 1/2 cup less 10 oz. pk
2 small yellow onions -- cut julienned
1 cup fresh basil leaves -- chopped
1/4 cup dry white wine
juice of 1 lemon
1 1/2 cups Newman's Own All-Natural Diavolo Sauce -- or your favorite
1/2 tsp. crushed red pepper flakes -- or more
8 oz. fontina cheese -- grated
salt -- optional
Parmesan cheese -- grated for at table


Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until tender but firm. Drain well and keep warm.

Meanwhile, heat the oil in a large saute pan over high heat until hot. Add the peas, onions, and basil leaves, and cook, stirring, for 5 minutes. Add the wine and lemon juice, and cook for 3 minutes.

Add the sauce and pepper flakes and bring to a simmer, stir until hot. Stir in the fontina cheese and cook for barely 30 seconds, until semi-melted.

Add the penne to the sauce and toss well. Taste and add salt if needed.
If you like this book please share to your friends :
NEXT BOOKS

Pasta And Pastasauces - Pasta -  Donna's Healthy Fettuccine 'alfreda' Pasta And Pastasauces - Pasta - Donna's Healthy Fettuccine "alfreda"

Pasta And Pastasauces - Pasta -  Donna's Healthy Fettuccine 'alfreda'
1/2 cup canned nonfat evaporated milk 1/2 tsp. flour 1/2 cup grated Parmesan cheese 8-oz. fettuccine Prepare fettuccine according to package directions, omitting salt. Drain pasta in colander. In the same pot used to cook fettuccine, blend flour with milk. Cook until bubbly. Add cheese. Blend on low to melt cheese. Remove from heat and add fettuccine. Toss and serve immediately. Makes 5 1/2 servings. Nutritional values per serving: 240 calories and 4 grams of fat
PREVIOUS BOOKS

Pasta And Pastasauces - Fettucine Creamy Low Fat Fettuccine Alfredo Pasta And Pastasauces - Fettucine Creamy Low Fat Fettuccine Alfredo

Pasta And Pastasauces - Fettucine Creamy Low Fat Fettuccine Alfredo
1 recipe homemade fettucciine -- or 3/4 lb. dried 2 cups evaporated skim milk -- or low fat soy milk 1/2 cup white sauce mix 5 cloves garlic -- minced or pressed 6 tbsp. Parmesan cheese -- freshly grated 1/4 cup parsley -- chopped Freshly ground black pepper -- to taste 2 cups steamed and chopped veggies of your choice, such as carrots, green beans, zucchini, onions, broccoli or peas Bring a large pot pot of water to a boil and add salt and pasta and cook according to box directions until al dente.Drain and set aside. Meanwhile,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT