Pasta- Peppers and Basil

Broil (or grill) the peppers, then skin and dice them. Set aside. Place sun-dried tomatoes in small bowl and cover with boiling water. Let soften, about 5 minutes. Squeeze them dry; dice them and add to the peppers.

Fettucini with Smoked Salmon and Cream

Cook the pasta in boiling salted water until just tender. Drain well and return to same pot. Combine the heavy cream, milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat and simmer until sauce thickens slightly.

Fettuccini w/Wild-Mushrooms

Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and finely chop.

Pasta- Tofu and Vegetables Skillet

Heat stockpot of salted water to boiling. While waiting for water to boil, heat oils in large skillet over medium heat. Add garlic and ginger to pan; cook 2 minutes until fragrant. Add scallions and bell peppers, cook 4 minutes until soft. Lower heat.

Cannelloni with Ricotta, Tomatoes

Cook and drain Cannelloni as directed on package. Return to saucepan. Stir together butter, ricotta cheese and 1/3 of the Parmesan cheese. Toss with hot Cannelloni . Top pasta with tomato, basil, and remaining Parmesan cheese.

Cheese Ravioli with Fresh Tomatoe and Zucchini Sauce

Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, zucchini, scallions, garlic, and salt and pepper.

Pasta with Creamy Spinach Sauce

Bring a large pot of water to a boil. Add the spinach and 1 tablespoon salt; cook for about 1 minute. Using a slotted spoon, remove the spinach (reserve the water for the pasta) and transfer it to a bowl of cold water. Drain and squeeze dry the spinach.

Pasta Bolognese

In a large skillet, warm oil over medium heat and saute onion and garlic until browned and crisp; set aside. In large saucepan, brown the beef. Drain off excess fat. Stir in onion and garlic mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.

Spinach and Tomatoe Pasta

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.

Spinach Lasagna

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until ready; drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool.

Artichoke and Sundried Tomatoes

Cook pasta in boiling water until done. Drain. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice.