Best Pasta Recipes

8 ounces fettuccine or spaghetti
1 cup broccoli florets
1 cup julienned carrots
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
1 3/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup chopped green onions
3/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
2 cups julienned cooked turkey
1/2 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese

3 cups uncooked penne or medium tube pasta
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (10 ounce) package fresh spinach, chopped
1/2 cup finely crumbled feta cheese

8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper to taste
1 cup spinach leaves
1 pound cooked shrimp – peeled and deveined
8 ounces fresh mozzarella cheese, diced

8 ounces rotini pasta
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried oregano
3 cups sliced mushrooms
15 halved cherry tomatoes
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can chopped black olives

2 cups uncooked medium shell pasta
1 1/2 cups imitation crabmeat, chopped
1 cup broccoli florets
1/2 cup diced green pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped green onions
DRESSING:
1/2 cup mayonnaise
1/4 cup creamy Italian salad dressing
1/4 cup grated Parmesan cheese

2 (15 ounce) cans asparagus
1 (2.25 ounce) can sliced black olives
1/2 pound fettuccini pasta
1 tablespoon olive oil
3 large portobello mushrooms, sliced
1 (8 ounce) can peas, drained
2 teaspoons Italian seasoning
1 (6 ounce) can tomato paste
1/2 cup grated Parmesan cheese

3 cups uncooked corkscrew-shaped pasta or tube-shaped pasta
2 cups broccoli flowerets, cut in 1 inch pieces
1 medium green or red pepper, chopped
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup Pace(r) Thick & Chunky Salsa OR Pace(r) Picante Sauce
1/4 cup milk
1 1/2 cups cubed cooked chicken
Grated Parmesan cheese