Spaghettini & Vermicelli

Light Easy Creamy PHILLY Spaghettini

All Recipes — Meanwhile, mix broth and flour in medium saucepan. Add cream cheese spread, 2 tablespoons Parmesan, and nutmeg; cook 2 minutes or until mixture comes to boil and thickens, stirring constantly with whisk. Drain pasta; toss with sauce in large ...More…

Skillet Chicken Pasta

All Recipes — Bring a large pot of water to a boil over high heat. Stir in the spaghettini, and return to a boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm. Heat 2 tablespoons oil in ...More…

Short Cut Mexican Fideo (Vermicelli)

All Recipes — Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the ...More…

Coconut Milk Shrimp Soup

All Recipes — Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 ...More…

Quick Dinners

All Recipes — Store-bought or homemade, pesto makes weeknight dinners a breeze. Regular basil, sun-dried tomato, or olive pesto can be added to pasta, fish, chicken, or pizza dough for an easy meal. Heat up the pesto, mix with cream, and toss with your ...More…

Pasta Cooking Basics

All Recipes — To cook evenly and prevent it from sticking together, pasta needs "breathing" room. Use a deep saucepan and at least 4 quarts of water per pound of pasta. Salt is added to the cooking water, not to lower the boiling point, but rather to season . ...More…

Homemade Tomato Sauce

All Recipes — There are three basic styles of sauces: long-simmered, the barely-cooked, and raw. Long simmering achieves a rich, complex flavor. Barely-cooked sauces have a lighter flavor more recognizable of fresh tomatoes, but a little bit of cooking softens ...More…

Fresh Pasta

All Recipes — Fresh pasta contains only three ingredients: flour, salt, and eggs. Semolina, a high-protein flour made from Durum wheat, makes better pasta than all-purpose flour. It creates a stronger gluten structure, allowing for more pliable dough. Salt ...More…

Spaghettini Chicken

All Recipes — Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent. Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low ...More…

Spaghetti Olio

All Recipes — Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would ...More…

Pasghetti Pizza

All Recipes — Bring a large pot of lightly salted water to a boil. Break or cut vermicelli pasta into 2 inch pieces and cook for 8 to 10 minutes or until al dente; drain. Spread pasta in a 9x13 inch baking dish that has been greased with vegetable spray or ...More…

Lemon Pepper Pasta

All Recipes — In a nonstick skillet, saute peppers in oil for 5 minutes or until crisp-tender. Sprinkle with lemon peel and pepper; mix well. Toss with pasta mixture. Nutrition Facts: 1 cup equals 249 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, ...More…

Spaghettini & Vermicelli

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