Recipes

Jo’s “Green” Spaghetti

Category:	Vegetarian Main Dish
Ingredients:	1 4 oz. container frozen pesto 1 cube butter 1 heaping T. Mezetta garlic puree 2 16 oz. pkgs. fresh noodles (Japanese style or Italian Tagliarini) 1 cup grated parmesan cheese
Preparation - Directions:	Slowly melt in sauce pan the pesto, butter and garlic. Heat, but do not boil. Meanwhile, cook noodles according to the package directions and drain. In serving dish, spread a small amount of pesto mixture on the bottom. Put 1/3 of the noodles in the dish, spoon 1/3 of the pesto mixture over the top and sprinkle with 1/3 of the cheese; toss lightly. Repeat until all noodles and pesto are used. Sprinkle remaining 1/3 cup cheese on top. Serves 6 generously.

Category:

Vegetarian Main Dish

Ingredients:

1 4 oz. container frozen pesto
1 cube butter
1 heaping T. Mezetta garlic puree
2 16 oz. pkgs. fresh noodles (Japanese style or Italian Tagliarini)
1 cup grated parmesan cheese

Preparation - Directions:

Slowly melt in sauce pan the pesto, butter and garlic. Heat, but do not boil. Meanwhile, cook noodles according to the package directions and drain. In serving dish, spread a small amount of pesto mixture on the bottom. Put 1/3 of the noodles in the dish, spoon 1/3 of the pesto mixture over the top and sprinkle with 1/3 of the cheese; toss lightly. Repeat until all noodles and pesto are used. Sprinkle remaining 1/3 cup cheese on top. Serves 6 generously.