Pasta Marco Polo Recipes

MARCO POLO

Steps:

• 1. Boil linguine or spaghetti noodles per package directions.
• 2. While water is heating, prepare all other ingredients.
• 3. Drain noodles in a colander. Put other ingredients into the pot except for Parmesan cheese and parsley. Put hot, drained noodles on top and wait a few minutes.
• 4. Carefully combine ingredients by stirring gently. You want the cheese and butter to melt into the noodles and the rest of the ingredients to be well combined.
• 5. Turn into a serving dish and sprinkle with the Parmesan and parsley. Add more salt and pepper per your taste.

PASTA MARCO POLO

Steps:

• Put a large pot of water on to boil for pasta.
• Combine sauce ingredients and gently heat. Stir until thickened.
• Toast sesame seeds in a small fry pan until fragrant. Do not over brown.
• In the meantime, cook the pasta until tender but firm. Drain.
• Toss the pasta with the sauce and garnish with scallions and sesame seeds.

SPAGHETTI MARCO POLO

Steps:

• Cook the spaghetti and drain.
• Either run cold water over the spaghetti until it is cool, or if hot spagetti is desired, add a little butter or oil to keep the noodles from sticking.
• Serve either with remaining ingredients mixed in, or like a salad bar, with the remaining ingredients each in serving bowls.

MARCO POLO SALAD

Steps:

• Prepare noodles as package instructions and toss with other salad ingredients.
• Mix dressing ingredients and pour over salad and toss till well mixed.
• Let salad marinate in refer at least 2 hours.
• Lightly toss the salad a couple of times to redistribute salad dressing during marination.
• Garnish with reserved whole pea pods.

SPAGHETTI MARCO POLO

Steps:

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.

MARCO POLO NOODLES

Steps:

• Place spinach, bean sprouts, carrots, scallions and snow peas in serving bowl; set aside.
• In a small saucepan, combine soy sauce, peanut butter, sherry and honey, and heat gently, stirring often, until hot and bubbly.
• Add tofu and toss gently with rubber spatula to coat with sauce.
• Remove from heat and cover to keep warm.
• Meanwhile, in large pot of boiling water, cook pasta according to package directions.
• Drain pasta in a colander and add to vegetables in serving bowl.
• Pour tofu and peanut sauce on top and toss to combine.