You might need to buy:
- cooked whole wheat or high fiber macaroni
- butter
- flour
- skim milk
- egg
- egg white
- Salt & pepper to taste
You might need to buy:
- plain dry breadcrumbs
- extra-virgin olive oil
- paprika
- all-purpose flour
- shredded extra-sharp Cheddar cheese
- low-fat cottage cheese
- ground nutmeg
- salt
You might need to buy:
- uncooked whole wheat pasta shells
- part skim Wisconsin Ricotta Cheese
- Italian breadcrumbs
You might need to buy:
- cavatappi pasta
- butter
- flour
- whole milk
You might need to buy:
- all-purpose flour
- milk
- cayenne pepper
- onion powder
- garlic powder
- salt
- ground black pepper
You might need to buy:
- asparagus
- olive oil
- salt
- fresh-ground black pepper
- balsamic vinegar
- brown sugar
- penne
The recipe recommends serving the noodles at room temperature but I love them cold right out of the fridge. I like to make the noodles with thin spaghetti but I’m sure soba, lo mein or other Asian type noodles would work great as well. Last week I used Angel Hair pasta, it was tasty, but ended up a little too saucy because the noodles were so thin. Also be careful with the garlic, when it’s raw it can get really strong very quickly.
serves 4
You might need to buy:
- Peanut Butter
- Hot Pasta Water
- Low Sodium Tamari or Soy Sauce
- Rice Wine Vinegar
- Toasted Sesame Oil
- Honey
- Sriracha
- Tasty Add Ins
- chopped/crushed peanuts
- fresh sprouts
- chopped scallions or chives
- toasted sesame seeds
You might need to buy:
- asparagus
- olive oil
- salt
- fresh-ground black pepper
- balsamic vinegar
- brown sugar
- penne
You might need to buy:
- vegetable broth
- 2% milk
- half-and-half cream
- chopped oil-packed sun-dried tomatoes
- onion powder
- garlic powder
- dried basil
- salt
- shredded Parmesan cheese
You might need to buy:
- balsamic vinegar
- grated Parmigiano-Reggiano
- Salt and pepper