Pasta

Beef and Asparagus Pasta Toss

1 pound ground chuck
3 cups uncooked bow tie pasta
1 pounds fresh asparagus, cut into 1-inch pieces
3 tablespoons olive oil
1/4 cup minced shallots (about 2 large)
2 or 3 cloves garlic, minced
Salt and Pepper

Cook pasta in boiling salted water 10 minutes or until almost tender.  Add asparagus; continue cooking 3 to 4 mintues or until pasta and asparagus are tender.  Drain well.

Meanwhile, brown ground beef in large nonstick skillet ove medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.  Remove from skillet with slotted spoon; pour off drippings.

Heat oil in same skillet over medium heat until hot.  Add shallots and garlic, cook 3 to 4 minutes or until tender, stirring frequently.  Remove from heat.  Add beef; toss to mix.  Season with salt and pepper, as desired.

Combine beef mixture with pasta and asparagus in large bowl; toss well.

Angel Pasta Salad

16-ounce angel hair pasta, cooked, cooled and drained
1/4 cup lemon juice
2 tablespoons seasoning salt
1/4 cup salad oil
1 1/4 cup celery, chopped
1 onion, chopped
1 green pepper, chopped
3/4 cup black olives (sliced and drained)
4-ounces diced pimentos, drained
1 cup fat-free mayonnaise or salad dressing
2 fresh tomatoes, diced

Mix together salt, lemon juice, and oil and pour over pasta.  Toss and marinate in refrigerator overnight.  To this add vegetables and mayonnaise and mix gently.  If desired, add tomaotes on top for garnish.  Serves 12 or more.

Mexican Lasagna

16 oz fat-free ricotta cheese
16 oz reduced-fat ricotta cheese
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
16 corn tortillas
52 oz. low-sodium pasta sauce (2 jars)
1 cup shredded ligh mozzarella cheese

Preheat oven to 350 degrees F.  Mix ricotta and seasonings in bowl.  Layer lasagna in this order in a 9x12 pan:  sauce, tortillas, ricotta filling (repeat).  End with sauce on top; then sprinkle with mozzarella cheese.  Cover the lasagna with foil and bake for one hour in the oven or until heated through.  Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.