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Full Online Book HomeLearning KitchenPasta And Pastasauces - Fettuccine And Feta
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Pasta And Pastasauces - Fettuccine And Feta Post by :lteona Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2182

Click below to download : Pasta And Pastasauces - Fettuccine And Feta (Format : PDF)

Pasta And Pastasauces - Fettuccine And Feta

12 ounces fettuccine, fresh if available
1/4 pound feta cheese, crumbled
1 box frozen snow peas, thawed or 1/4 lb. fresh
1/4 pound black Greek olives
1 sweet green, red or yellow bell pepper, cut in strips
1/2 pound cherry tomatoes, cut in half if large
1/2 cup chopped walnuts

2/3 cup olive oil
4 Tablespoons red wine vinegar
salt and pepper to taste
1 teaspoon oregano
1/2 teaspoon dried mint

Cook fettuccine to al dente stage, drain well Combine with cheese, vegetables and walnuts.

Shake olive oil, vinegar, oregano, mint and salt and pepper in a small jar until well combined. Pour
a quarter cup of the dressing at a time over the salad, mixing well after each addition-you may need less than the entire amount. Adjust seasonings. Serve at room temp.
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Pasta And Pastasauces - Fruit Bow-tie Pasta Salad Pasta And Pastasauces - Fruit Bow-tie Pasta Salad

Pasta And Pastasauces - Fruit Bow-tie Pasta Salad
1 1/2 cups bow-tie pasta 1 large granny-smith apple, cut into chunks 1 cup red seedless grapes, cut in half 1 cup celery, sliced on diagonal 1/2 cup mayonnaise-type salad dressing 1 tablespoon honey 1 teaspoon lemon juice 1/2 teaspoon celery seed Cook pasta in a quart of water until al dente; drain; rinse under cold water; drain again. Combine pasta, apples, grapes and celery in a medium bowl. In a separate bowl mix the remaining ingredients. Add to pasta mixture, stir gently. Cover and chill before serving. Yield: 4 servings Nutritional Analysis Original Modified Calories 320 220 Fat (grams) 11

Pasta And Pastasauces - Salad -  Feta Pasta Primavera Pasta And Pastasauces - Salad - Feta Pasta Primavera

Pasta And Pastasauces - Salad -  Feta Pasta Primavera
1 (9 oz.) pack. refrigerated cheese tortellini 1 cup hot water 2 cups broccoli florets 1 cup cherry tomatoes, quartered 1 cup thinly sliced carrots 1 cup crumbled feta cheese with peppercorns 1 cup Italian dressing 1/4 cup sliced scallions Prepare tortellini according to package directions, drain and place in a bowl. Cover and refrigerate at least 1 hour. Place water in a large saucepan with a steamer rack, over medium high heat, bring to a boil. Add florets to rack, cover and steam 2-3 minutes or til bright green, but still undercooked. Remove from heat and cool. Remove tortellini from