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Nanu Chuck's Lasagna

Layer cooked Lasagna noodles with Ricotta cheese filling (mix Ricotta with 1 egg, 1/2 cup breadcrumbs, Parmesan cheese and Italian seasoning), spaghetti sauce, little meatballs, thinly sliced pepperoni, sliced hard boiled eggs, and mozzarella cheese. Make several layers ending with noodles with sauce on top, cover with foil. Bake at 350 F for 1 hour. Remove foil and top with more Mozzarella cheese and bake for another 15-20 minutes until cheese is melted and starts to brown. Remove from oven and let set for 15 minutes before cutting.

~ Nanu Chuck



Buttons & Bows

2 cups (dry measure) whole wheat bow tie pasta
1 Tbsp olive oil
1 tsp minced garlic
1/2 bag frozen sliced carrots
1/2 bag frozen peas
2 cups chicken broth
2 Tbsp cornstarch
1 Tbsp fresh parsley, rinsed and chopped
1 tsp lemon zest
Salt & pepper

Cook pasta according to pkg directions, drain and set aside. Meanwhile, heat olive oil and garlic over medium heat in large saute pan for 1 minute. Add carrots & peas. Cook until the vegetables are done. In a bowl, combine chicken broth and cornstarch, mix well. Add to pan with vegetables and bring to a boil. Simmer gently for 1 minute. Add parsley, pasta, lemon zest, and pepper. Toss gently and cook until the pasta is hot. Serves 4.
~ Val