Summer Corkscrew Pasta Recipes

SUMMER CORKSCREW PASTA

Steps:

• Cook pasta according to package directions.
• Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
• In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
• Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
• When pasta is el dente, drain it and add to the serving bowl.
• Toss everything and serve immediately.
• Sprinkle with Parmesan if desired.

CORKSCREW PASTA AND CHEESE

Steps:

• Grate the cheese.
• Cook the pasta in boiling water until done and drain.
• Melt butter in the hot pot, add pasta and toss to coat.
• Stir in the mustard, Worcestershire sauce, salt and pepper to taste.
• Add the grated cheese and toss to combine.
• Serve as soon as the cheese melts.

CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS

Steps:

• Cook pasta according to directions.
• Add snap peas to water in last 3 minutes of cooking.
• Drain and rinse with cold water.
• Set aside.
• Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
• Add garlic and cook 30 seconds.
• Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cook until shrimp are lightly golden, 2-3 minutes per side.
• Remove shrimp, add pepper strips to skillet.
• Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
• Combine with shrimp.
• Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
• Slowly whisk in remaining oil until mixture thickens slightly.
• In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
• Serve immediately.

CORKSCREW PASTA SALAD WITH BLACK OLIVES

Steps:

• Cook the pasta in a large pot of boiling salted water, until just tender.
• Drain and rinse with cold water then drain again.
• Place in a large bowl and toss with olive oil.
• Add the mayonnaise, olives, tomatoes, onions and herbs, toss well, sprinkle with feta cheese.
• Season with salt and pepper, serve over a bed of lettuce.

SUMMER PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
• When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges