Linguine With Picante Sauce Recipes

Steps:

• 1Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm. .2Chop onion coarsely. Mince garlic. Drain and rinse black beans. .3Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender. .4Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. .5Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Drain and rinse black beans.
• Heat oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender (about 3 minutes).
• Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.
• Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes.
• Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro (optional) serve with garlic bread on the side.

Steps:

• In a large saucepan, cook the beef, onion and garlic until meat is not longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally. , Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips.

Steps:

• Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
• Chop onion coarsely. Mince garlic. Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Saute until onion is tender. Add undrained tomatoes, picante sauce, chili powder, cumin and oregano; mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover. Simmer the sauce, stirring occasionally, for 15 minutes; remove cover.
• Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack cheese. Top with cilantro.

Steps:

• Bring a pot of salted water to boil.
• Heat the butter in a skillet and add the lemon zest.
• Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
• Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.