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Pasta
From simple to sublime, Annette's pasta possibilities
are endless. You'll love what you'll see here.
Asiago, Sausage and Kalamata Tuscan Pasta Bake
Layers of seasoned Sausage, Gemeli pasta, Goat cheese,
Kalamata olives and Asiago cheese Baked with Tomatoes,
Thyme and Sage
Asian Penne Pasta with Tuna
Red bell peppers, Scallions and Cashews blended with a Hoison-Rice
Wine Vinegar Lemon Sauce Topping Penne Pasta and
lightly seared fresh Tuna
Asiago, Sausage and Kalamata Tuscan Pasta Bake
Layers of seasoned Sausage, Gemeli pasta, Goat cheese, Kalamata
olives and Asiago cheese Baked with Tomatoes, Thyme and Sage
Kasha with Bow Ties
A total traditional - fabulous with Shabbat Brisket or Chicken
browned, flavored with caramelized Onions and
wrapped around Bow Ties
Mostaccioli-Spinach Bake
A blend of Onion, Garlic, Spinach, Tomatoes and Parmesan baked into
a rich casserole Topped with fresh Basil
Orzo with Roasted Vegetables and Lemon Vinaigrette
Perfect Orzo tossed with roasted vegetables in season
Mingled with Scallions, Pignolis, Feta and fresh Basil leaves
Tossed with a Lemon Vinaigrette
Pasta Alfredo
Penne Pasta bathed in a light Alfredo Cream , sprinkled with
fresh Basil and Artichokes
Pasta Pesto
Penne Pasta surrounded by a rich Pesto, Garlic and Caper Sauce
garnished with Sun dried Tomatoes and Pine Nuts
Pasta with Four Cheeses
Rigatoni Pasta surrounded by a blend of Bel Paese, Fontina,
Gorgonzola and Parmesan
Penne Pasta with Alfredo Artichoke Sauce
Penne Pasta bathed in a light Alfredo Cream sprinkled with fresh Basil
and Artichokes Topped with Gorgonzola and toasted Pecan halves
Penne with Pesto and Cannellini
Al dente Penne packed with Pesto, Pistachios, Garlic
Tomatoes, Cannellini and Arugula
crowned with Parmesan Reggiano cheeses
Polenta Provencal
Creamy Polenta splashed with a savory blend of Tomatoes,
Artichokes, Capers, Mushrooms and Olives
Polenta Tart
Topped with Wild Mushroom Ragout
Spinach, Mushroom and Goat Cheese Lasagna
A savory combination of Parmesan, Goat and
Mozzarella cheeses blended with Ricotta and Spinach With
a dash of Ragu, layered upon noodles, baked to bubbly
Thai Peanut Pasta
Penne pasta boiled and drizzled with Olive oil
Surrounded by a spicy blend of Peanuts, Sesame Oil and Scallions
Tortellini classically filled with Cheeses
Tomato, Egg and Spinach surrounded by fresh Garlic Spinach
Topped with zesty Pesto and toasted Pine Nuts
Tortellini Pepper Toss
Room temperature Tortellini, three color pepper dice and sautéed
Mushrooms Served with a sprinkle of Feta and Grape Tomatoes
Tortellini Salmon Grill
Three colored Tortellini lightly tossed in an herbed Alfredo Sauce
Surrounded by marinated and grilled Salmon Fillets with a border
of Garlic Spinach and scattered with toasted Pine Nuts
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