Summer Corkscrew Pasta Recipes

3-CHEESE PASTA BAKE

Steps:

• Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.
• Bake at 400 degrees F. for 20 min. or until hot.

CHEESY & BEEFY TOMATO CORKSCREW PASTA BAKE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently. Add meat; cook until browned, stirring occasionally. Add diced tomatoes, pasta sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
• Heat oven to 350ºF. Drain pasta. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.
• Bake 20 to 25 min. or until heated through, uncovering for the last 10 min. Sprinkle with remaining Parmesan.

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

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.

12 BEST CORKSCREW PASTA RECIPES

Steps:

• Cook pasta according to box instructions in a large pot of boiling water with about 2 Tbsp of salt
• Meanwhile, heat oil in a large skillet over medium high heat until just sizzling.
• Add in the chopped sausage, and cook until browned slightly about 5-6 minutes.
• Add in the tomatoes, with juices from the can as well as the drained beans, oregano, chili flakes, salt, and pepper.
• Bring this mixture to a simmer on medium-high heat then turn down to low to keep at a simmer.
• Cook this mixture till the liquid reduces, about 3-4 minutes
• Stir in the cooked pasta and allow to simmer 2-3 minutes
• Divide among bowls and them sprinkle with parmesan and chopped parsley

CORKSCREW PASTA WITH TOMATOES AND BASIL

Steps:

• In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
• Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
• Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
• Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
• Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.

CORKSCREW PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with dressing mix. Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

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.

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 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.