Displaying all Pasta shells Recipes
Dilly Pasta Shells
- Serves: 4
- 240 g Pasta Shells (Pasta)
- 1 Cup Cottage Cheese
- 1 EL Milk
- 2 TL Dill (dried)
- 1 TL Lemon Juice
- 1 Shot Tabasco Sauce
- Cook pasta in boiling, salted water. Drain and set aside.
- Combine Cottage Cheese, Milk, Dill, Lemon Juice, and Tabasco in a saucepan. Cook until well heated. Mix in Pasta.
- Pasta Shells
Pasta Shells With Broccoli
- Serves: 4
- 200 g Broccoli
- 200 g Pasta Shells
- 1 EL Olive Oil
- 1 EL Butter
- 2 Cloves Garlic
- Salt, pepper
- Chop broccoli and finely chop garlic. Steam cook Broccoli and set aside.
- Boil pasta shells in salted boiling water.
- Heat butter and olive oil in a saucepan. Add broccoli and garlic, cooking for 4 or 5 minutes. Stir well. Mix in pasta, salt, and pepper. Serve immediately.
- Pasta Shells
Shells With Zucchini
- Serves: 4
- 200 g Pasta Shells
- 2 EL Olive Oil
- 3 Cloves Garlic
- 1 Whole Zucchini
- .5 TL Oregano (dried)
- Salt, Pepper
- 1 EL Parsley (dried)
- Thinly slice zucchini. Finely chop garlic. Cook pasta in salted, boiling water.
- Heat Olive oil in a frying pan. Add garlic, cooking for 1 minute. Add Zucchini. Cook until browned. Mix in oregano, salt, and pepper. Add pasta until heated. Top with parsley. Serve immediately.
- Pasta Shells
Shells and Greens
- Serves: 3-4
- 200 g Pasta Shells
- 1 EL Olive Oil
- 1 Whole Onion
- 1 Clove Garlic
- 100 g Spinach (frozen)
- 3 TL Fontina Cheese
- Pepper
- Finely chop onions and garlic. Cook pasta in salted, boiling water and drain.
- Heat olive oil in a small saucepan. Add onion and garlic, until softened. Add spinach, cooking for another 5 minutes. Mix in cheese. Season with pepper. Mix pasta with vegetable mixture. Serve immediately.
- Pasta Shells