hosted by Laverne Diede & Rhonda Fitterer
Tomato & Spinach Pasta Toss
- 2 cups uncooked rotini
- ½ lb. Italian sausage
- 1 6 oz. spinach (fresh baby)
- 1 can 14.5 oz. Italian diced tomatoes
- 1 cup shredded mozzarella cheese
- 2 tbsp. grated parmesan cheese
Cook pasta. Brown sausage in a large pan on medium heat until done.
Drain fat. Add spinach and tomatoes, cook together until spinach wilted (about 2 min.)
Drain pasta. Add to sausage mixture, add cheeses and mix lightly. Ready to Serve.
Pasta coleslaw
- 4 cups or more shredded cabbage
- 1 -7 oz. box ring macaroni – cook following directions on box, drain and cool.
Chop:
- 1 small onion
- 1 red pepper
- 1 green pepper
- 1 cucumber
Dressing:
- 1 ½ cups miracle whip
- 1 tsp vinegar
- ½ cup sugar
- Salt and pepper to taste.
Add vegetables, chill 2 hours before serving
