Wednesday, June 30, 2010

Ronzoni Smart Taste Recipes

I blogged recently about the Ronzoni Smart Taste pasta, and I wanted to share some of the recipes on the website that we like.

Garlic Pasta Toss
Cook RONZONI SMART TASTE ANGEL HAIR as package directs; drain. In small skillet, cook garlic in oil until golden. Add water and bouillon; cook and stir until bouillon dissolves. In large bowl, toss hot RONZONI SMART TASTE ANGEL HAIR with garlic mixture and parsley. Serve with Parmesan cheese if desired. 4 to 6

1 (12-ounce) package RONZONI SMART TASTE ANGEL HAIR pasta, uncooked
2 teaspoons ready-to-use chopped garlic
2 tablespoons olive oil
1/2 cup water
2 teaspoons regular or reduced sodium chicken-flavor bouillon granules
1/2 cup chopped parsley
Grated Parmesan cheese, optional 

Served Hot Cook thin RONZONI SMART TASTE ANGEL HAIR according to package directions; drain. Heat a large sauté pan on medium high with olive oil. Sauté garlic until golden. Add any desired chef’s variations at this time. Add tomatoes and herbs. Heat until warmed (about 2 minutes). Add thin RONZONI SMART TASTE ANGEL HAIR and tomato mixture and heat until warmed (about 2-3 minutes). Served Cold Substitute balsamic vinegar, minced garlic and olive oil with: 1 cup (or approximately 1/2 of a 16-oz bottle) of your favorite salad dressing. Cook thin RONZONI SMART TASTE ANGEL HAIR according to package directions; drain. In a mixing bowl, toss thin RONZONI SMART TASTE ANGEL HAIR, tomatoes, balsamic garlic, and herbs. Add any desired chef’s variations at this time. Chef’s Suggested Ingredient Variations: Sautéed or grilled: Chicken, turkey, shrimp, sausage, veal, lamb, ham, mushrooms, salami Fresh: Toasted pine nuts, herbs, olives, garlic, feta cheese, shredded cheese, goat cheese

2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons balsamic vinegar
3 cups fresh tomatoes, diced
Oregano and basil (fresh or dried) to taste
Shredded Parmesan cheese, cracked pepper, salt to taste 

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta with chicken, red pepper and green onion. In small bowl, blend mayonnaise, sour cream, milk and mustard until smooth and creamy; salt and pepper to taste. Toss mayonnaise mixture with pasta mixture. Cover; refrigerate, stirring occasionally. Add pecans and bacon; toss lightly before serving. 8 servings ** To toast pecans: Heat oven to 375°F. In shallow baking pan, spread pecans evenly in single layer. Bake 5 to 7 minutes or until golden brown.

6 cups (16 oz.) RONZONI SMART TASTE ROTELLE, uncooked
2 cups chopped cooked chicken
1 cup chopped sweet red pepper
1/3 cup green onion slices
1 cup mayonnaise
1/2 cup dairy sour cream
2 tablespoons milk
1 tablespoon Dijon mustard
1 cup toasted pecan halves or walnuts **
8 (about 1/2 lb.) bacon slices, cooked, crumbled 

Those are a few of our favorites.  There are tons of recipes though, go find one for dinner tonight!
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1 comment:

barbara.montyj said...

I had bookmarked this page to view later.
I love Ronzoni pasta!
The Crunchy Chicken Salad sounds great.
Thanks for sharing.

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