Floret Pasta Toss Recipes

PASTA TOSS WITH VEGETABLES

Steps:

• Boil water and salt in a large stock pot. Cook pasta in boiling water until tender but still firm (al dente), about 10 minutes. Drain and toss with vegetable oil in a large bowl. Cool to room temperature, stirring occasionally.
• Cook broccoli in steamer for 2 to 3 minutes until just tender. Quickly cool in ice water and drain.
• In a bowl, combine cooked pasta, broccoli, carrots and cheese. Mix thoroughly. Spread about 3 pounds of mixture in 13x9x2-inch pans. For 50 servings, use 4 pans.
• In a bowl, whisk together mustard, vinegar, granulated garlic, chives, basil, sugar, salt and pepper. Continue to whisk while slowly adding 2 cups oil.
• Pour dressing over pasta and vegetables and mix thoroughly.

SKILLET PASTA FLORENTINE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.

FRESH TOMATO PASTA TOSS

Steps:

• To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.

PASTA AND VEGETABLE TOSS

Steps:

• Cook fetuccini according to package directions and drain keep warm.
• In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
• Add water, bouillon and vegetables.
• Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
• Toss with hot fetuccini.
• Serve immediately.
• Refrigerate leftovers.