I want to make pasta as well as Marconi.can you send me a recipe?

CREAMY PASTA PRIMAVERA





12 ounces pasta, bowtie noodles


2 yellow squash, thinly sliced


10 ounces asparagus spears, cut in 2'; pieces


8 ounces baby carrots, cut lengthwise, half


2 tablespoons all-purpose flour


2 cups skim milk


1/4 cup sour cream, light


2 tablespoons Dijon mustard


2 tablespoons fresh lemon juice


1/2 teaspoon salt


1/2 teaspoon pepper


2 ounces feta cheese, crumbled





Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.


Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.





Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.





Serving Size: 4














@ngel











I want to make pasta as well as Marconi.can you send me a recipe?
Bruschetta pasta


Take the tomato, basil and garlic topping usually used for bruschetta, and add it to pasta instead as a healthy, no-cook sauce that's ready in minutes!








Ingredients (serves 4)


400g bavette pasta (or linguine)


4 ripe tomatoes, roughly chopped


1 red onion, chopped


1 garlic clove, crushed


2 tbs extra virgin olive oil


1 tbs red wine vinegar


1/2 cup roughly torn fresh basil


2 tbs fresh oregano leaves


Method


Cook the pasta in a large saucepan of boiling salted water according to packet instructions.


Meanwhile, combine all the remaining ingredients in a large bowl and season with sea salt and freshly ground black pepper.


Allow to stand for 10 minutes to let the flavours infuse. Drain the pasta, then add to the other ingredients and toss to combine.




















Macaroni %26amp; zucchini pasta bake





Preparation Time


10 minutes





Cooking Time


40 minutes








Ingredients (serves 4)


400g dried macaroni pasta


2 zucchini, ends trimmed, peeled into ribbons


100g day-old crusty white bread, crusts removed, coarsely torn


1 tbs olive oil


425g Latina fresh creamy carbonara pasta sauce


Method


Preheat oven to 200掳C. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the zucchini in the last 30 seconds of cooking. Drain. Return to the pan.


Meanwhile, place the bread in the bowl of a food processor and process until coarsely chopped. Transfer to a bowl. Drizzle over the oil and season with salt and pepper. Toss to coat.


Heat the sauce following packet directions. Add to the pasta mixture and stir until well combined. Season with salt and pepper.


Transfer the pasta mixture to a 2L (8-cup) capacity baking dish. Top with the breadcrumbs. Bake in oven for 25 minutes or until golden. Serve.


Notes %26amp; tips


Tip: Fresh carbonara sauce is available from the chilled pasta section of some Woolworths supermarkets. If it's unavailable, use shelf-fresh bechamel sauce, available from the dried pasta aisle, instead.I want to make pasta as well as Marconi.can you send me a recipe?
just google the recipe for these