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Pasta Dishes

Garlic Sauteed Past and Eggs
Garlic Sauteed Past and Eggs

Angel Hair Pasta and Fried Eggs

Basic Instructions, you can vary as you wish:

  1. Boil pasta.
  2. While pasta boils, saute mashed garlic in olive oil until fragrant. Toss in panko, let the crumbs toast a bit.
  3. emove to a bowl, grate parmesan on top, mix in.
  4. Return the pan to stove, add more olive oil and mashed garlic.
  5. Drain pasta, add to pan with olive oil and garlic. Toss to coat.
  6. While that continues to cook, place second skillet over medium heat, and spray with cooking spray. Carefully crack 1-2 eggs into it. Cover. Let cook over medium until the whites get firm. (You can add 1 tablepoon water to help steam.)
  7. Place pasta on dish, toss with panko, and gently slide eggs on top.
Mac 'n Cheese, Baked
Mac ‘n Cheese, Baked

Mac ‘n Cheese, Baked
Serves 4

Note: this is not an ooey-gooey cheese-dripping version of Mac ‘n Cheese. It uses relatively small amounts of cheese, but the end result is still a rich-tasting, warm comfort food meal.

2 cups dry shell pasta (8 ounces by weight)
1/2 cup plain Greek yogurt (5 ounces by weight)
1/2 cup shredded sharp cheddar cheese (2 ounces by weight)
1/4 cup shredded mozzarella cheese (1 ounce by weight)

  1. Preheat oven to 450F.
  2. Prepare pasta according to directions on package.
  3. Spray a 1 or 1.5 quart casserole with cooking spray (makes clean up easier).
  4. Drain cooked pasta.
  5. Combine pasta and remaining ingredients. Add to casserole.
  6. Bake uncovered, until the cheese melts and gets browned (about 10-15 minutes).
Served with Roasted Peas and Carrots
Served with Roasted Peas and Carrots

Nutritional data:
Calories:          301
Fat:                  6.5g
Sat fat:            3.3g
Chol:             19mg
Sodium:     145mg
Carbs:          43.9g
Fiber:                2g
Protein:       15.6g