1-1/2 pounds fresh or frozen uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons thinly sliced green onions
½ teaspoon dried basil leaves
1 tablespoons chopped fresh parsley
2 tablespoons lemon juice
¼ teaspoon salt
2 cloves garlic, finely chopped
4 cups hot cooked fettuccine

Heat oil in 10-inch pan over medium heat. Stir in shrimp and remaining ingredients except fettuccine.

Cook 2 to 3 minutes, stirring frequently, until shrimp are pink; remove from heat.

Toss fettuccine with shrimp mixture in pan.

4 servings – 340 calories

3 tablespoon butter
1 pound pork tenderloin, cut into 1-inch slices
4 ounces uncooked linguine
8 ounce sliced mushrooms
1 cup chicken broth
¼ cup crumbled blue cheese
¼ teaspoon salt
1/3 cup water
1 tablespoon plus 2 teaspoons cornstarch

Melt 1 tablespoon butter in 10-inch pan over medium heat.

Cook pork in butter, turning once, until no longer pink in center. Remove pork from pan; keep warm.

Cook and drain linguine.

Melt 2 tablespoons butter in same pan over medium heat.

Cook mushrooms in butter, stirring occasionally, until tender.

Stir in broth, 2 tablespoons of blue cheese, and the salt. Heat to boiling.

Mix water and cornstarch; stir into mushroom mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve over pork and linguine. Sprinkle with remaining 2 T blue cheese.

4 servings – 385 calories a serving

7 ounce package spaghetti, cooked according to package directions
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, well beaten
1 pound ground beef
1/2 cup chopped onion
16 ounce can tomatoes
6 ounce can tomato paste
1 tablespoon sugar
1-1/2 teaspoon dried crushed oregano
1/2 teaspoon garlic salt
1 cup cottage cheese
1/2 cup grated Mozzarella cheese

Drain spaghetti. While the spaghetti is still hot, stir in butter, Parmesan cheese, and eggs.

Shape this into a crust in a buttered 10-inch pie plate.

Brown ground beef with onion. Drain excess fat.

Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat thoroughly.

Spread cottage cheese over the crust of noodles.

Cover with beef mixture.

Can be refrigerated at this point if you wish to make ahead.

Bake uncovered at 350 degrees for 20 minutes (30 to 35 minutes if it was refrigerated)

Sprinkle with Mozzarella cheese, and bake 5 minutes longer.

Cut into wedges.

Serves 6.

This makes pasta look great! It looks like you have used a pound of butter in your pasta!

Add some yellow food coloring to the water in which you boil your spaghetti, macaroni, and especially egg noodles.

Here is the best way I have found to cook pasta:

Fill a 4-quart pot 3/4 full of water and bring to a full rolling boil. Roiling boil means the bubbles come to the top and burst quickly.

Add the salt.

After the water is again bubbling fast and furiously, put in your spaghetti slowly, and give it a good stir.

Then immediately put the lid on the pot and twist it (that makes a vacuum), and turn off the heat.

Let this sit for exactly 20 minutes.

Don’t remove the lid during this time. That is the secret.

Then drain quickly because it is done.

1 pound fettuccine noodles, cooked al dente
1/4 pound butter
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Salt
Pepper

Cream butter until fluffy. Add egg yolk and cream, and beat constantly while adding cheese a tablespoon at a time.

Put drained noodles in large heated serving bowl.

Add cheese mixture to fettuccine, and season with salt and pepper.

Serve immediately.

Some rinse pasta in cold water to stop it from cooking. You should only rinse pasta when using it in a cold dish, since you want the pasta to be hot when combining it with the sauce.

Make sure you have a lot of water (never use less than six quarts, even if you are making a small amount of pasta), a big pot, and, most important, stir often. Also, always wait until the water is boiling before adding the pasta. Pouring even a small amount of olive oil in the cooking water may inhibit the normal release of starches in the pasta, but a dash of oil may be added to strained pasta before adding sauce to keep noodles from sticking.