Summer Pasta Toss I Recipes

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

TONY'S SUMMER PASTA

Steps:

• Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
• Meanwhile, cook pasta according to package directions.
• Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

SUMMER SQUASH PASTA TOSS

Steps:

• Saute onion and garlic on med heat in 2 Tbs of butter. Cook until onions are tender.
• While onions are cooking, slice the squash and zucchini in disks. Add to onions. Add 2 more Tbs butter. Cook until the squash is almost translucent.
• Add tomatoes. Carefully chop tomatoes without cutting the squash. Stir.
• Add sugar. Stir. Simmer 15 minutes.
• Add remaining butter to the pasta and toss. Add parsley and toss again.
• Stir in the Parmesan to the squash mixture until melted.
• Top the pasta with squash.
• Sprinkle with Parmesan if desired.

SUMMER PASTA TOSS II

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• In a large saucepan heat the Italian dressing and olive oil together over medium heat. Add drained spaghetti; toss well to coat. Add chopped tomatoes, chicken or turkey, and grated Parmesan cheese and toss lightly.
• Serve warm.

YUMMY SUMMER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. Stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. Drain pasta and vegetables, reserving 1/2 cup of the cooking water. Transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
• Heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
• Toss onion mixture, Pecorino Romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

SIMPLE PASTA TOSS

Steps:

• Cook and drain pasta as directed.
• While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
• Add sun-dried tomatoes and cook for two minutes.
• Remove from heat and toss with pasta.
• Serve with grated Parmesan cheese if desired.