Roma 6 Inch Traditional Style Pasta Machine

Stainless Steel Pasta Machine With Hand Crank & Double Cutting Head For Making Fettuccini & Spaghetti, Recipe/Instruction Book Included.

Price: $34.99

Click here to buy from Amazon

Fasta Pasta The Microwave Cooker

Fasta Pasta Microwave Cooker Cooking pasta the conventional way requires you to boil water, add your pasta, then frequently stirring and sampling to determine when it is done. Fasta Pasta eliminates this guesswork because it cooks perfect pasta every time! Fasta Pasta is a revolutionary new microwaveable cooker that replaces large pots, colanders and stirring utensils. Simply measure, add water, microwave and serve perfect pasta in 15 minutes or less. You'll use less water and energy, and cook pasta faster. The secret to micro waving perfect pasta is precise quantities of pasta, water, and cooking it for the exact amount of time. Fasta Pasta's lid has measuring holes on one end and a strainer on the opposite end. These measuring holes precisely measure serving sizes. Water level guides on the base help ensure the exact amount of water is added. Pasta noodles won't stick together or to the cooker because the continuous boiling action keeps the noodles in motion. Fasta Pasta's ledges and contours are designed to ensure even cooking and prevent microwave boil over. Fasta Pasta is made of FDA approved microwave-safe polypropylene and is dishwasher friendly - so no pot scrubbing afterward! Fasta Pasta perfectly cooks Al Dente textured spaghetti, fettuccini, linguini, macaroni, or lasagna noodles. A cooking chart, enclosed with every cooker, helps to quickly reference the cooking time for your favorite pasta. Fasta Pasta is an inexpensive gift for friends who think they have everything, people who like to cook, and people who don't like to cook. It's great for use in the home, office, dormitory, and RV. Cooks all types of pasta Strainer and measure built-in the lid Add water and cook in microwave Dishwasher safe Saves time and energy

Price: $14.99

Click here to buy from Amazon

Healthy Salads: Chicken Caesar Pasta | Submitted By: bsteimle

1 pound dry penne pasta1 tablespoon butter6 skinless, boneless chicken breast halves - cut into 1 inch cubes1/2 teaspoon ground black pepper1/4 teaspoon salt1 (8 ounce) bottle Caesar salad dressing1/4 cup red wine vinegar1/2 cup grated Parmesan cheese1 head romaine lettuce - rinsed, dried and shredded1 large tomato, choppedBring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired. Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

 view all reviews »

View the original article here

Whole Wheat Pasta with Mushrooms, White Beans and Arugula

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.

Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

View the original article here

Whole Wheat Pasta with White Beans and Arugula

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.

Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

View the original article here