Rose Reisman brings home pasta dishes: healthful pasta recipes from top restaurants made easy

Front Cover
Andrews and McMeel, 1991 - Cooking - 247 pages
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Describes types of pasta and sauces, tells how to make fresh pasta, and shares pasta recipes that feature cheese, vegetables, meat, poultry, or seafood

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Contents

Making Fresh Pasta by Hand or Machine
6
Basic Sauces and Stocks
15
Four Cheese Macaroni La RivieraNew Orleans
25
Fettuccine with Artichokes Umberto al PortoVancouver
33
Pasta Primavera GiulianosCarmel
39
Linguine with Spicy Sausage Umberto al PortoVancouver
59
Thin Pasta with Scallops Chianti RistoranteLos Angeles
86
Fettuccine with Calamari and Eggplant
95
SpinachandRicottaFilled Cannelloni in a Vegetable Sauce
128
Ristorante PrimaveraNew York
148
Rigatoni with Roasted Tomato Sauce AnthonysHouston
154
Penne Marinara The HeartlandIllinois
189
Vegetable Lasagna The HeartlandIllinois
191
Fusilli with StirFried Beef and Vegetables
198
Fettuccine with Seafood
204
INDEX
223

Pasta Shells Stuffed with Cheese in a Creamy Tomato Sauce
121
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