Recipe Sheet

1/4 lb Spinach leaves

1/4 c Chinese chili paste

1 lb Dry or fresh penne

16 lg Shrimp

Fettucine

2 TB Olive oil

2 Garlic cloves

1/2 c Butter –cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until tender. Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

1 teaspoon canola oil

8 ounces onion — chopped

2 cloves garlic — minced

2 pounds fresh tomatoes — peeled and seeded

1 can tomato paste — (6 ounce)

1 teaspoon minced fresh oregano

1 tablespoon minced fresh basil

1 teaspoon salt — optional

freshly ground pepper 8 ounces fresh chard

1 pound linguine

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch ribbons.

In a large saucepan or sautepan, toast seeds until very lightly browned. In food processor or nut grinder, grind half of the seeds until very fine.= Reserve remaining half for garnish. Heat oil in the pan. Add onion and cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes,= tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about 15 minutes until somewhat thickened. Steam chard until tender, about 5 minutes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; remove to serving platter. Toss with sauce. Top with remaining sunflower seeds. Serves 6

2 garlic cloves — minced

1/2 cup packed fresh basil leaves — chopped coarse

1/2 pound fresh or processed mozzarella — diced 1/2

cup extra-virgin olive oil 2 tablespoons balsamic or red-wine vinegar

salt and freshly ground black pepper 1 pound dried shaped-pasta of choice — i.e. penne,

– farfelle, rigatoni — or 1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.

1 1/2 cups whipping cream

1/2 teaspoon nutmeg — freshly grated

8 oz “Bella” sun-dried tomatoes in oil

4 cups pasta — *

1 egg yolk

3/4 cup parmesan cheese — freshly grated

* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.

- peeled, cored, halved, -seeded, and cut into 1/2″ -pieces 3 tb Olive oil

3 tb Lemon juice

1 1/2 tb Fresh basil leaves, shredde

1 1/2 tb Chopped fresh parsley

Freshly ground white pepper Cooked pasta In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley. Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes. Toss with cooked pasta the moment the pasta has been drained.