MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Pesto pasta Ingredients: 1 pack of spaghetti 20-25 large basil leaves 2 tbsp of pine nuts, chopped 1 clove of garlic, chopped 2 anchioves 1/3 cup of Parmesan cheese 1/3 cup of olive oil water Directions: Set a pot of salted water on the stove to boil. In a pan, heat oil, anchovies, pine nuts and garlic. Cook until the anchovies dissolve. Drop the spaghetti in the boiling water and cook for 9-12 minutes. Strain the spaghetti; place it in a large bowl. Chop the basil leaves coarsely and add them to the bowl of spaghetti. Pour the pine nuts, oil, garlic and Parmesan over the spaghetti and mix well. Serves: 4 persons       Zucchini and bean bowtie pasta Ingredients 1 bag of bowtie pasta 1/2 onion, chopped (1) 4 oz can of white northern beans, strained and washed 1 clove of garlic, chopped 2 medium zucchini, sliced thinly 1 tsp of parsley 2 tbsp of Parmesan, chipped 4 tbsp of olive oil salt and pepper 2 tbsp of white wine Directions Bring salted water to a boil Sautee the onion, garlic and parsley in the oil on a medium heat for 3 minutes. Add the beans, zucchini and white wine. Sautee for 10 minutes. Boil the bowtie pasta for 10-12 minutes. Strain the pasta, place it in a large bowl and mix the bean and zucchini sauce. Sprinkle the Parmesan over top. Serves: 4 persons	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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