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	PARMESAN RICE & PASTA PILAF Ingredients 2 Tbsp olive oil 1/2 C finely broken vermicelli, uncooked 2 Tbsp diced onion 1 C long-grain white rice, uncooked 1 1/4 C hot chicken stock 1 1/4 C hot water 1/4 tsp ground white pepper 1 bay leaf 2 Tbsp grated parmesan cheese Directions In a large skillet, heat oil. Sauté vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf. Sprinkle with cheese and serve immediately. Yield: 6 servings Serving Size: 2/3 cup each Nutrition at a glance Each Serving Provides: amount per serving Calories 172 Total Fat 6 g Saturated fat 1 g Cholesterol 4 mg Sodium 193 mg Source: NHLBI/NIH. Stay Young at Heart recipes.       Vegetables and pasta Ingredients: 2 red bell peppers, cut into strips 2 zucchini, cut into ½-in. chunks 2 yellow squash, cut into ½-in. chunks 2 cloves garlic, peeled ½ c. half-and-half 8 oz. cooked penne pasta Grated Parmesan cheese 2 tbsp. olive oil 1 tsp. salt ¼ tsp. black pepper 2 tbsp. water Directions: Preheat oven to 425 degrees F. In roasting pan, toss vegetables and garlic with olive oil, salt, and pepper. Bake uncovered for 20 minutes or until tender, stirring occasionally. Spoon half of the vegetables into blender and add half-and-half and water. Process until smooth. Toss pasta with vegetable puree in large serving bowl. Spoon the rest of the vegetables on top. Sprinkle with the Parmesan cheese. Serves 4.	Conflicts with step-children Dealing with a stubborn husband or boyfriend Save money in the kitchen $900 MamasHealth Scholarship Laughter and stress
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