16 ounces whole-wheat ziti15 ounces part-skim ricotta cheese1/2 cup freshly grated Parmesan cheese1 tsp garlic salt1/2 tsp freshly ground black pepper1 egg white, lightly beaten2 cups tomato sauce8 ounces shredded fresh part-skim mozzarella2 tablespoons chopped fresh parsley2 tablespoons chopped fresh basil

AAglio Pasta

CExtra-virgin olive oil

9 cloves garlic, smashed

5 dozen littleneck clams

scrubbed under cold

running water

1 cup white wine

1/2 cup waterTClam’s inWhite sauce

E2 tablespoons extra-virgin olive oil1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes2 cloves garlic, minced4 plum tomatoes, diced1/3 cup chopped pitted green olives2 tablespoons red-wine vinegar4 teaspoons capers, rinsed3/4 teaspoon salt1/2 teaspoon freshly ground pepper1/4 teaspoon crushed red pepper,12 ounces whole-wheat angel hair pasta1/4 cup chopped fresh parsley, or basil

Egg Plant Pasta

GNoun

A connoisseur of good food;

a person with a discerning palate.

Of a kind or standard suitable for a

gourmet.

Gourmet

I 200 Gm / 7Oz - Paneer / Cottage Cheese, cubed1 1/2 Cups - Fresh2 - Onions, chopped3 - Tomatoes, chopped10 Cloves - Garlic1 cm - Fresh Ginger1 1/2 Tsp - Red Chilly Powder1/2 Tsp- Turmeric Powder3 Tsp - Coriander Powder1/2 Tsp - Jeera/ Cumin Powder1/4 Tsp - Chat Masala3/4 Tsp - Garam Masala1/2 Cup - Milk 15 - Almonds

Indian Almond Pasta

K1 can cannellini, white kidney beans,

rinsed and drained

2 cloves of garlic, put through press

1 Tbs. freshly squeezed lemon juice

2 tsps. vinegar, white wine or cider

1 Tbs. fresh parsley

2 basil leaves

1 tsp. mustard, dijon is best

1/4 tsp. dried oregano

1/2 cup olive oilKidney beanPasta

M2/3 oz dried morel or porcini

mushrooms1 3/4 cups boiling

water 5 tablespoons unsalted butter

1/2 lb fresh cremini mushrooms/

trimmed and sliced 1/4 inch thick

3/4 lb mixed fresh wild mushrooms,

oyster, chanterelle, or porcini,

sliced lengthwise 1/4 inch thickMushroom Pasta

O3 tablespoons butter, divided

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon pepper

1 medium onion, sliced

1 tablespoon cornstarch

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup orange juice

1/4 cup honeyOrange Chicken Pasta

Quail Pasta

Q4 quail1/4 cup extra virgin olive oil2 teaspoons very finely chopped onion2 teaspoons very finely chopped celery2 teaspoons finely chopped carrot1 fresh sage leaf and 6 or 7 rosemary leaves, chopped very fine black pepper ground fresh1/2 cup dry white wine1 fresh, ripe tomato, peeled, or 1 canned Italian plum tomato

S1 (8 ounce) package uncooked

farfalle (bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

Sweet Pepper Pasta

UFine sea salt

1 large garlic clove,

peeled1 (9- to 9 1/2-ounce)

tray uni (fresh sea urchin roe)

1/2 cup fresh lemon juice

3/4 cup plus 2 tablespoons

extra-virgin olive oil

1 pound spaghetti

1/3 cup finely chopped

flat-leaf parsley

1/4 cup finely chopped chives Urchin Pasta

W1/2 cup plus 2 tablespoons

extra-virgin olive oil

4 large garlic cloves

Coarse salt and freshly ground pepper

1 pound campanelle pasta

1 cup packed

fresh flat-leaf parsley leaves,

divided, plus 2 tablespoons

parsley stems (from 1 small bunch)

2 heaping tablespoons finely

grated lemon zest

Wholewheat Chicken pasta

YIt all started in 1820, when the first Casellas planted some vines in the Italian countryside. Two things sprouted shortly thereafter: a clus-ter of grapes, and a family passion that would last 188 years and counting.Fast forward to 1957. Filippo and Maria Casella were keeping the business alive in Italy, when they decided to pack up and move to Australia. However far away, they couldn’t escape their wine roots. Filippo began selling grapes to local wineries. Then in 1969, he decided it was time for a new generation of Casellas to put their winemaking skills to use.

Yellow Tail Winery

Z1 Box Whole Wheat Penne or Farfalle

5 Jennie O Turkey Lean Italian Sausage

1.5 C. fresh mushrooms

12 oz Giuliano Peperoncini

(about 1 C. slice thin)

1 T. Olive Oil

1 jar Classico Spicy Red Pepper Sauce

6 oz. Asiago Cheese; gratedZingaraPasta

XWinery

XReed Renaudin, founder and head winemaker, has made a career of being the consummate outsider in the ultimate insider’s business. In the 11-year ascent of X Winery from mere thoughts to a trailblazer in the wine industry, Reed has spared no effort in selling his products across the country. Since the winery was but a twinkle in his eye, he has espoused the kind of spirit and tenacity necessary to take on the entrenched names and brands that dominate the wine business.

V1/2 pound angel hair pasta

2 tablespoons extra-virgin olive oil,

plus 2 tablespoons

2 1/2 teaspoons salt

1 3/4 teaspoons freshly ground

black pepper 3 tablespoons plus

1 teaspoon chopped parsley leaves

2 teaspoons chopped basil leaves

2 tablespoons freshly grated

Parmigiano-Reggiano

1 cup all-purpose flourVeil Pasta

T2 tablespoons unsalted butter

2 tablespoons shallots, minced

8 ounces fresh fettucine

1/2 to 1 cup heavy cream

2 tablespoons truffle butter or

truffle paste

Truffle shavings, or fresh TruffleTruffle Pasta

R3 red bell peppers or other sweet, red roasting peppers1/2 lb. spaghetti2 to 3 Tbsp. olive oil4 cloves garlic, thinly sliced1/4 - 1/2 tsp. red chile flakes (optional)1/2 tsp. tsalt, plus more to taste and for cooking pasta1/2 cup freshly shredded Pecorino or Parmesan cheese

Basil for garnish (optional)

Roasted red

PastaPepper

Parsley Noodle Pasta

P2 pounds jumbo shrimp, peeled and deveined1 lemon, juiced1/4 cup chopped flat-leaf parsley (a couple of handfuls)1 teaspoon crushed red pepper flakes4 cloves garlic, crushed and peeledCoarse salt, about 1 teaspoon2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

NNoodle Pasta

1 cup of water1 stick of butter

L8 ounces uncooked rotini pasta

1/4 cup extra virgin olive oil

1 (15 ounce) can lima beans,

drained and rinsed

2 cloves garlic, crushed

1 teaspoon dried tarragon

1/8 teaspoon salt

1/2 cup grated Parmesan cheeseLima bean Pasta

J-Lohr Winery

J Three decades ago, the California Central Coast had yet to emerge as one of North America’s world-class winegrowing regions. With little history or viticultural prece-dent, planting on the Central Coast was a gamble. One of an early handful of pioneers, Jerry Lohr was among the first to realize the vast, untapped potential of this now-ac-claimed region with the establish-ment of J. Lohr Vineyards & Wines.

H 8 ozs pasta (cavatappi)1 tsp olive oil1 tsp butter1 shallot (chopped)2 cloves garlic (diced)1 habanero pepper (dried, chopped)2 cups heavy cream1 tomato (diced)2 tbsps all-purpose flour1 tsp black pepper1 cup grated parmesan cheese

Habanero Pasta

F1 salmon fillet

1 cup whipping cream

2 cups tomato sauce

1 cup of white sliced mushrooms

1 fluid ounce vodka

2 tablespoons of minced fresh garlic

3 tablespoons olive oil

2 tablespoons parsley

Fettucine Alfredo Pasta

DDuck Sauce

1/4 cup olive oil1 5- to 6-pound duck, boned, skinned, meat cut into 1-inch pieces, bones reserved3 medium onions, chopped1/3 cup chopped pancetta or bacon1/2 pound chicken livers trimmed coarsely chopped2 bay leaves 1 large sprig fresh rosemary4 whole cloves1 cup dry white wine3 tablespoons tomato paste3 cups canned low-salt chicken broth

B2 Tbsp unsalted butter2 Tbsp olive oil1 onion, chopped1 carrot, peeled and chopped1 stalk celery, chopped2 cloves garlic, smashed andfinely chopped Pinch of kosher saltFresh ground black pepper, to taste 1 Turkish bay leaf4 cups chicken stock 14 oz canned diced tomatoes, with their juice 1 Tbsp ketchup15 oz canned beans 1/2 lb dried spaghetti 5 oz bag of baby spinach leaves

Baked Ziti Pasta

Pasta Maniawith

Marino Glover

typeface used in booklet; Futura Std