End of Summer Pastas - KCBD NewsChannel 11 Lubbock

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End of Summer Pastas

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Chicken Pesto a la Lisa

1/2 cup chopped sun-dried tomatoes
1 1/2 cups chicken broth
6 skinless, boneless chicken breast halves - cut into strips
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons cornstarch
3/4 cup prepared basil pesto
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
3/4 cup crumbled feta cheese
1 (16 ounce) package fusilli pasta
2 tablespoons grated Parmesan cheese

Soak sun dried tomatoes in chicken broth. Cook chicken in oil with garlic in a large skillet over medium heat until done. Stir cornstarch into a couple of tablespoons of chicken broth. Stir remaining chicken broth, sun dried tomatoes, pesto, pine nuts, and basil into the skillet with the chicken. Mix cornstarch mixture into the sauce, and cook until thickened. Add feta a few minutes before serving. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta, and sprinkle with Parmesan cheese.

Ali's Greek Tortellini Salad

2 (9 ounce) packages cheese tortellini
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
6 eggs
1 pound baby spinach leaves
1 cup crumbled feta cheese
1/2 cup slivered red onion

Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Fiesta Chicken Pasta

2 cups rotini pasta, uncooked 
1 Tbsp. oil 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
2 cups chopped red peppers (about 2 medium) 
1/4 cup Kraft Zesty Italian Dressing 
1 Tbsp. chili powder 
1/2 cup Taco Bells Home Originals Salsa 
1/2 cup Breakstone's or Knudsen Sour Cream 
1/2 cup Kraft Shredded Cheddar Cheese 

Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream. Drain pasta. Toss with chicken mixture. Sprinkle with cheese. 

Wild West Baked Chili Mac
 
1 pkg. (24 oz.) Velveeta Shells & Cheese Dinner 
2 cans (14.3 oz. each) chili with beans 
1 cup each: chopped green and red bell peppers (1 large each) 
1 pkg. (8.5 oz.) cornbread mix  
 
Preaheat oven to 375°F. Prepare Dinner as directed on package. Stir in chili and peppers. Spread into 13x9-inch baking dish.  Prepare cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges.  Bake 25 to 30 min. or until top of cornbread is golden brown and wooden pick inserted in center comes out clean. 

Saucy Chicken Skillet
 
1/2 lb. (8 oz.) fettuccine, uncooked 
1 Tbsp. oil 
4 small boneless skinless chicken breast halves (1 lb.) 
4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed 
3/4 cup fat-free reduced-sodium chicken broth 
1/4 cup Kraft Balsamic Vinaigrette Dressing 
2 green onions, chopped 
2 Tbsp. chopped fresh basil or parsley 
1/2 cup snow peas 
1/2 cup cherry tomatoes, halved  
 
Cook pasta as directed on package.  Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides.  Stir in cream cheese, broth, dressing, onions and basil. Cook and stir until sauce begins to thicken and chicken is cooked through (170°F.) Add snow peas and tomatoes; cook 2 to 4 min. or until snow peas are crisp-tender, stirring occasionally. Serve over the pasta. 

Pizza Pasta Salad
 
3 cups penne pasta, cooked, drained and cooled 
4 medium tomatoes, chopped (about 4 cups) 
12 slices Oscar Mayer Hard Salami, chopped 
1 cup Kraft Natural Mozzarella Cheese Crumbles 
1/2 cup chopped fresh basil 
1/2 cup Kraft 100% Grated Parmesan Cheese 
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing  
 
Toss all ingredients in large bowl.  Cover and refrigerate at least 1 hour to blend flavors. 
 
Cheesy Texan Skillet
 
1 can (10 oz.) chunky diced tomatoes and green chilies, undrained 
1 lb. boneless skinless chicken breasts, cut into bite-size pieces 
1 pkg. (12 oz.) Velveeta Shells & Cheese Dinner 
1/2 cup Breakstone's or Knudsen Sour Cream 
1/2 cup Kraft Shredded Cheddar Cheese  
 
Drain tomatoes, reserving liquid. Add enough hot water to reserved liquid to measure 1-3/4 cups; set aside. Spray large skillet with cooking spray. Add chicken; cook on medium-high heat 5 min. or until cooked through, stirring occasionally.  Add Shell Macaroni, tomatoes and the tomato liquid mixture; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 9 to 10 min. or until macaroni is tender. Remove from heat.  Stir in Cheese Sauce and sour cream until well blended. Sprinkle with shredded cheese; cover. Let stand 1 to 2 min. or until cheese is melted. 

Zesty Italian Chicken with Pasta & Vegetables
 
1-1/2 cups whole wheat penne pasta, uncooked 
1-1/2 tsp. olive oil 
1 medium red pepper, cut into strips, halved 
1 medium zucchini, cut lengthwise and crosswise in half, then cut into thin strips 
1 pkg. (6 oz.) Oscar Mayer Grilled Chicken Breast Strips 
1/4 cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing 
2 Tbsp. Kraft 100% Grated Parmesan Cheese  
 
Cook pasta as directed on package.  Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken. Reduce heat to medium; cook 3 min. or until heated through, stirring occasionally.  Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Sprinkle with the Parmesan cheese. 

Baked Fettuccine Lasagna
 
12 ounces dry fettuccine pasta
1 pound lean ground beef (optional)
1 cup chopped onion
1 cup red bell pepper, chopped
1 tablespoon butter
1 (29 ounce) can diced tomatoes
1 (4 ounce) can sliced mushrooms
3 tablespoons chopped black olives
2 teaspoons dried oregano
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese. Bake in preheated oven for 30 to 35 minutes, or until heated through.

Cheese Ravioli with Three Pepper Topping

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Bob's Awesome Lasagna

8 ounces lasagna noodles
1 pound ground beef
1/4 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package large curd cottage cheese
1 pound mozzarella cheese, shredded

Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan. Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

"Bow-Thai" Pasta

8 oz. farfalle (bow-tie pasta), uncooked (3-1/2 cups) 
1 lb. cleaned shrimp 
1 pkg. (16 oz.) frozen stir-fry vegetables 
1/2 cup Good Seasons Asian Sesame with Ginger Dressing 
1/2 cup Planters Dry Roasted Peanuts  
 
Cook pasta as directed on package, adding shrimp and vegetables to the cooking water for the last 5 min. of the pasta cooking time. Drain well. Place in large bowl.  Add dressing; toss to coat.  Sprinkle with the peanuts just before serving. 

Autumn Pasta Toss
 
1 lb. penne pasta, uncooked 
1/2 cup Good Seasons Italian Vinaigrette with Extra Virgin Olive Oil Dressing 
1 small onion, chopped 
1 lb. butternut squash, peeled, cut into 3/4-inch pieces 
6 oz. shiitake mushrooms, stems removed, caps thinly sliced 
3/4 lb. Brussels sprouts, trimmed, quartered 
1 cup chicken stock 
1/2 cup Kraft Shredded Parmesan, Romano, and Asiago Cheeses, divided  
 
Cook pasta as directed on package.  Meanwhile, heat dressing in large skillet with tight-fitting lid on medium-high heat. Add onions and squash; cook 5 min., stirring frequently. Stir in mushrooms and Brussels sprouts; cook an additional 5 min., stirring frequently. Add chicken stock; stir until well blended. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until vegetables are tender.  Drain pasta; place in large serving bowl. Add vegetable mixture and 1/4 cup of the cheese; toss lightly. Sprinkle with remaining cheese. Serve warm. 

Bistro Chicken Summer Salad

2 cups cooked penne pasta, cooled 
1 bag (6 oz.) Fresh Express Baby Spinach 
1 lb. boneless skinless chicken breasts, grilled, cut into strips 
2 medium tomatoes, chopped (about 2 cups) 
1 cup sliced halved cucumbers 
1 cup Kraft Natural Sharp Cheddar Cheese Crumbles, divided 
1/2 cup Good Seasons Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing  
 
Toss pasta with spinach, chicken, tomatoes, cucumbers and 1/2 cup of the cheese in large bowl.  Add dressing; mix lightly.  Sprinkle with remaining 1/2 cup cheese. 

Italian Chopped Salad
 
6 cups torn romaine lettuce 
1-1/2 cups chopped cooked boneless skinless chicken breasts 
1 cup cooked small pasta, such as ditali or tubetti 
1 cup cauliflower florets 
2 large tomatoes, chopped (about 2 cups) 
1 large green pepper, chopped (about 1 cup) 
1/2 cup Kraft Finely Shredded Italian Style Five Cheese Blend 
1/2 cup Kraft Zesty Italian Dressing 
1/4 cup Kraft 100% Grated Parmesan Cheese  
 
Place 1-1/2 cups of the romaine on each of four salad plates.  Combine chicken, pasta, cauliflower, tomatoes, peppers and shredded cheese in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.  Sprinkle with Parmesan cheese. 

Velveeta® Chicken Giardino
 
1-1/4 lb. boneless skinless chicken breast halves, cut into strips 
1-3/4 cups water 
3 cups bow tie pasta, uncooked 
1 bag (1 lb.) frozen vegetable blend 
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up 
2 Tbsp. lemon juice 
1 tsp. Italian seasoning 
1/4 tsp. each black pepper and ground red pepper  
 
Spray large skillet with cooking spray. Add chicken; cook and stir 4 minutes or until no longer pink.  Stir in water. Bring to boil. Add pasta and vegetable blend; stir. Cover. Reduce heat to medium-low; simmer 8 to 10 minutes or until pasta is tender. Do not drain.  Add remaining ingredients; cook until Velveeta is completely melted, stirring frequently. 

Easy Pad Thai
 
8 oz. thin spaghetti, broken in half 
2 egg whites 
1 whole egg 
4 cups fresh pea pods or 2 pkg. (6 oz. each) frozen pea pods, thawed 
1/3 cup light teriyaki sauce 
1/2 cup chopped Planters Cocktail Peanuts 
1/2 cup chopped cilantro or sliced green onions  
 
Cook spaghetti in large saucepan as directed on package. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add egg whites and whole egg; cook until eggs are scrambled and set, stirring frequently. Transfer to bowl; cover to keep warm.  Add pea pods to skillet; cook 2 to 3 min. or until crisp-tender, stirring frequently. Add teriyaki sauce; cook until heated through, stirring frequently.  Drain spaghetti; return to pan. Add pea pod mixture, eggs, peanuts and cilantro; toss lightly. 

Fresh-from-the-Garden Tomato Pasta
 
3 cups rotini pasta, uncooked 
1 medium onion, chopped 
2 cloves garlic, minced 
1/4 cup Kraft Balsamic Vinaigrette Dressing 
4 cups coarsely chopped tomatoes 
1/2 cup chopped fresh basil 
1/2 cup Kraft 100% Grated Parmesan Cheese  
 
Cook pasta as directed on package; drain. Place in large bowl; cover to keep warm.  Combine onions, garlic and dressing in large nonstick skillet; cook 2 min. or until onions are tender. Stir in tomatoes; cook 2 min.  Add to pasta along with the remaining ingredients; mix lightly. 

Garden Fresh Pasta Salad
 
1 pkg. (16 oz.) bow tie pasta, uncooked 
2 cups broccoli florets 
1 small red onion, thinly sliced 
1 medium red pepper, chopped 
1 cup halved cherry tomatoes 
1/2 cup Kraft 100% Grated Parmesan Cheese 
1 bottle (8 oz.) Kraft Sun-Dried Tomato Vinaigrette Dressing  
 
Cook pasta as directed on package, adding the broccoli to the pasta cooking water for the last minute of the pasta cooking time. Drain; rinse under cold running water. Drain well.  Place pasta mixture in large bowl. Add remaining vegetables; mix lightly. Stir in cheese. Add dressing; toss to coat. Cover.  Refrigerate at least 1 hour or until ready to serve. 

Four Cheese Broccoli Bake

1 Tbsp. olive oil 
1 can (8 oz.) sliced mushrooms, drained 
4 green onions, sliced 
3 cloves garlic, minced 
1 cup part-skim ricotta cheese 
1/2 cup Di Giorno Shredded Parmesan Cheese 
1/2 cup Athenos Crumbled Blue Cheese 
1 cup milk 
1 pkg. (16 oz.) bow tie pasta, cooked, drained 
2 cups Kraft Shredded Mozzarella Cheese 
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained  
 
Preheat oven to 375°F. Heat oil in large skillet on medium-high heat. Add mushrooms, onions and garlic; cook and stir until tender. Add ricotta cheese, Parmesan cheese, blue cheese and milk; cook until blue cheese is melted, stirring constantly.  Add pasta, mozzarella cheese and broccoli; mix lightly. Spoon into 2-quart casserole dish.  Bake 20 to 25 minutes or until heated through. 

Creamy Mac and Ham Bake
 
1 pkg. (7-1/4 oz.) Kraft Macaroni & Cheese Dinner 
1 pkg. (8 oz.) Oscar Mayer Chopped Ham 
1 cup Breakstone's or Knudsen Sour Cream 
2 Tbsp. green onion slices 
1 Tbsp. Kraft Pure Prepared Mustard 
1/4 tsp. caraway seed 
1 cup fresh rye bread crumbs 
2 Tbsp. butter or margarine, melted  
 
Preheat oven to 350°F. Prepare Dinner as directed on pkg. Add ham, sour cream, onion, mustard and caraway seed; mix lightly.  Spoon into 10x6-inch baking dish. Top with crumbs; drizzle with butter.  Bake 20 min. or until heated through. 

Classic Beef Stroganoff
 
1 boneless beef sirloin steak, 3/4 inch thick (1 lb.) 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, any variety 
2 Tbsp. flour 
1/2 cup water 
2 tsp. instant beef bouillon 
1/4 tsp. pepper 
2 Tbsp. butter or margarine 
1-1/2 cups sliced fresh mushrooms 
1/2 cup chopped onion 
1 clove garlic, minced 
4 cups hot cooked noodles  
 
Place steak in freezer 30 minutes to firm. Cut across grain into 2x1/2-inch strips.  Mix sour cream and flour in small bowl. Stir in water, bouillon and pepper; set aside.  Melt butter in large skillet on medium-high heat. Add 1/2 of the steak; cook and stir until steak is cooked through. Remove steak from skillet. Add remaining steak and vegetables to skillet; cook and stir until steak is cooked through and onion is tender. Return all steak to skillet. Reduce heat to medium.  Add sour cream mixture; cook until bubbly, stirring constantly. Cook an additional minute. Spoon over hot noodles. 

Chicken & Pasta Toss with Sun-Dried Tomatoes
 
1 pkg. (16 oz.) bow tie pasta, uncooked 
4 cups broccoli florets 
1-1/2 lb. boneless skinless chicken breasts, cut into strips 
1 cup prepared Good Seasons Roasted Garlic Salad Dressing & Recipe Mix, divided 
1 cup sun-dried tomatoes in olive oil, cut into strips 
1/2 cup Kraft 100% Grated Parmesan Cheese  
 
Cook pasta as directed on pkg., adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.  Meanwhile, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 min. or until chicken is cooked through, stirring frequently.  Drain pasta mixture; place in large bowl. Add chicken and all remaining ingredients; mix lightly. 
 
Baked Macaroni and Cheese
 
3/4 lb. (12 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up 
1/3 cup milk 
2 cups (8 oz.) elbow macaroni, cooked, drained 
Dash ground black pepper  
 
Mix prepared cheese product and milk in medium saucepan; cook on low heat until smooth, stirring frequently.  Stir in macaroni and pepper. Spoon into 1-quart casserole.  Bake at 350°F for 20 minutes. Garnish with green onion curls. 
 
Stuffed Shells

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 
1 container (16 oz.) Breakstone's Free or Knudsen Free Fat Free Cottage Cheese 
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 
1 egg white 
1 medium red pepper, chopped 
1 env. Good Seasons Italian Salad Dressing & Recipe Mix 
20 jumbo macaroni shells (for stuffing), cooked, drained 
1 jar (13-1/2 oz.) spaghetti sauce  
 
Preheat oven to 400°F. Mix spinach, cottage cheese, 1/2 cup of the mozzarella cheese, the egg white, red peppers and salad dressing mix until well blended. Spoon evenly into pasta shells, using about 1 heaping tablespoonful of the spinach mixture for each shell.  Spoon half of the sauce into 13x9-inch baking dish. Place shells, filled sides up, in baking dish; spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover with foil.  Bake 30 to 40 min. or until heated through. 
 
Easy Chicken Parmigiana

1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups) 
1-1/2 cups Kraft Finely Shredded Italian Style Five Cheese Blend, divided 
1/3 cup seasoned dry bread crumbs 
6 small boneless skinless chicken breast halves (1-1/2 lb.) 
1/4 cup (1/2 stick) butter or margarine, melted 
6 cups hot cooked spaghetti  
 
Preheat oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.  Mix 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.  
Bake 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti. 

Cajun Chicken Pasta

4 ounces linguine pasta
2 boneless, skinless chicken breast halves, sliced into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 fresh mushrooms, sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Creamy Pesto Shrimp

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Sources: kraftfoods.com & allrecipes.com

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