Ancient Harvest Quinoa Pasta is a delicious blend of non-gmo corn flour and organic quinoa flour.
Just add Supergrain Pasta
to boiling water (if desired add a little sea salt and olive oil to the
water). Return to a rapid boil. Cook uncovered, stirring occasionally
for 6-9 minutes or until done. DO NOT OVERCOOK. Drain well and serve
with your favorite sauce or use one of the recipes listed below.
Energy Saving Cooking Method for Pasta
Try this method sent to us by one of our customers: Put a little olive oil in the water, then bring the water to a full boil and add the pasta. Rather than boiling the pasta for the full length of time specified on the box, boil it for only one minute, then turn off the heat, place a lid on the pan and wait 6 - 10 minutes until the pasta is plump and perfectly tender.
Mexaroni and Cheese
1 Package 1/2 Cup 1 Cup 1 Tablespoon 4 ounces 9 ounces 2 Tablespoons 1/4 Cup 1 Small jar
Ancient Harvest Gluten Free Pasta Sour cream Milk Cornstarch Green Chili, chopped Sharp cheddar cheese, grated Butter or margarine Pitted black olives, sliced Pimentos Salt to taste crushed corn flakes
Cook pasta in lightly salted boiling water for 6-9 minutes or until
done. Drain and set aside. Melt butter in saucepan. In small bowl, mix
cornstarch with milk. Add cornstarch mixture to butter and cook until
thickened, stirring constantly. Add cheddar cheese to sauce and cook
slowly until melted, again stirring constantly. Add sour cream, green
chilies, olives and pimentos and salt to taste.
Combine sauce
with pasta and cover top with crushed corn flakes. Dot with butter.
Bake at 350 degrees until lightly browned, about 30 minutes.
Serves 4
Bombay Curry Salad
1 Package 2 Tablespoons 1/2 cup 1/2 cup 2 Tablespoons 2 Tablespoons 2 teaspoons 1 teaspoon 2 1 1/2 cup 3 1 small jar 1/4 cup 1/4 cup 1/4 cup 1/4 cup
Ancient Harvest Gluten Free Pasta Butter or oil Sour cream Mayonnaise Olive oil Vinegar Curry powder Salt Garlic cloves, minced Green peppers, chopped Celery, chopped Scallions, chopped Pimentos, chopped Parsley, chopped Raisins Pine nuts Walnuts, chopped
Cook pasta in lightly salted boiling water 6-9 minutes or until done. Drain well and lightly coat with butter or oil. Cool. Combine all ingredients with pasta and mix well. Chill. Serves 4
SPAGHETTI STIR FRY
1 Package 8 ounces 1/4 cup 1/2 cup 1/4 cup 1/4 cup 1/2 cup 1/2 cup 1 Small 1 Clove
Ancient Harvest Spaghetti Pasta Steak or Chicken, thinly sliced Olive Oil Green onions, chopped Green Bell Peppers, 1" thin strips Red Bell Peppers, 1" thin strips Celery, sliced thin Mushrooms, sliced Can Water Chestnuts, sliced Garlic, minced Soy Sauce
Prepare Spaghetti or Linguine per package directions, Drain. In large skillet or wok, stir fry meat in 2 Tbsp oil until done. Add chopped vegetables, water, chestnuts and garlic. Stir fry approximately 60 seconds. Remove mixture. Add remaining oil and stir fry pasta approximately 60 seconds. Return mixture to skillet, heat and toss. Season with soy sauce. Serves 4
LINGUINE ALFREDO
1 Package 1/3 cup 1/2 cup 1/2 cup 2 Tablespoons
Ancient Harvest Linguine Butter or margarine Grated Parmesan cheese Light cream or Sour cream Fresh parsley, chopped
Cook pasta as directed on package; drain. Meanwhile, melt butter in medium saucepan. Remove from heat and gradually stir in cream, Parmesan cheese and chopped parsley. Pour sauce over hot pasta and toss gently to coat well. Serve with additional Parmesan cheese, if desired. Serves 4
Oriental Chicken Salad
1 ~ 8 ounce 1 Tablespoon 1/2 cup 3 Tablespoons 1 Tablespoon 1/2 teaspoon 1/2 cup 1 teaspoon 1/2 cup 2 cloves 2 Tablespoons 2 cups 1/2 pound 2 ounces
Box Ancient Harvest Pasta Butter or oil Lemon juice Sesame oil Soy sauce Hot red pepper, crushed Scallions, chopped Sugar Cilantro, chopped Garlic, minced Fresh ginger, grated Chicken, cooked-cut in strips Snow peas Almonds, slivered Black sesame seeds
Cook pasta in lightly salted boiling water 6-9 minutes or until done. Drain well and lightly coat with butter or oil. Cool. Blanch snow peas in boiling water for 1 minute and cool immediately.
Combine all ingredients and toss lightly with cooled pasta. Garnish with black sesame seeds. Serves 4
SEAFOOD PASTA
1~8 ounce box 6 Tablespoon 4 cloves 3/4 cup 1 cup 1 pound 1 pound 1/8 teaspoon 1/2 cup
Ancient Harvest Pasta Olive oil Garlic, minced Parsley, chopped Clams, minced (with liquid) Shrimp, raw cut in pieces (shelled) Small Scallops Oregano Parmesan or Romano Cheese, grated Black pepper to taste
Cook pasta in lightly salted water 6-9 minutes or until done. Drain well.
Sauté garlic in hot oil for 2 minutes; add shrimp, scallops, parsley, clams and seasonings. Sauté until shrimp turns pink. Serve over hot pasta. Sprinkle with cheese. Serves 4.
Chile Cheese Casserole
1~8 ounce box 1/4 cup 3 Tablespoons 1 teaspoon 1/4 teaspoon 1/8 teaspoon 3 cups 1/4 cup 1~4 ounce can 1~2 ounce jar 3 cups 1/2 cup
Ancient Harvest Pasta Butter or margarine Flour Salt Garlic powder Black pepper Milk Onion, grated green chilies, diced pimentos, chopped Monterey jack cheese, shredded Tortilla chips, crushed Paprika
Cook pasta and drain.
Melt butter in medium saucepan, blend in flour, salt, garlic powder and pepper. Cook, stirring constantly for 2 minutes. Slowly add milk. Stirring until smooth. Add onion, chilies and pimento. Cook until mixture thickens. Stir in cheese and cook until melted. Combine cooked pasta with cheese sauce and pour into 2 1/2 quart casserole dish and top with crushed tortilla chips. Sprinkle paprika. Bake at 350 for 25 minutes. Serves 6.
Oriental Pagoda Salad
1~8 ounce box 1/4 cup 2 Tablespoons 2 Tablespoons 1 teaspoon 8 ounce 1/2 cup 1/2 pound 1 cup
Ancient Harvest Garden Pagodas Olive oil Lemon juice Soy sauce Ginger, ground Frozen mixed vegetables Water chestnuts, sliced Chicken, cooked Scallions, sliced
Cook pasta as directed on box and drain. Rinse with cold water and set aside. Combine oil, lemon juice, soy sauce and ginger, blend well. Run cold tap water over vegetables in strainer to thaw completely, then drain. Combine vegetables, water chestnuts, pasta, oil mixture, chicken and scallions; toss to coat. Chill. Serve on lettuce if desired. Serves 5-6.
Pasta Anna
1 box 1/2 lb 1/2 lb 1/4 lb 1 can 1 small 1/2 cup
Olio sauce*
Ancient Harvest Pasta Asparagus Broccoli Mushrooms, sliced Black olives, 8 oz pitted Red pepper, finely chopped Shrimp, cooked (or scallops) Fresh grated parmesan cheese
Steam asparagus and broccoli al dente. Rinse in cold water, cut into 1/2" pieces. Add mushrooms, black olives, red pepper and shrimp (if desired). Toss. Cook pasta and add to Olio sauce (directions below); toss lightly. Add parmesan to taste and chill.
Great as a hot dish too!
Warm olio sauce. After steaming asparagus and broccoli, add red pepper, olives, mushrooms and shrimp, warm in steamer. Combine with warm pasta, toss lightly, add parmean cheese and serve immediately. Serves 5-6.
1~8 oz box 1 cup 2 Tablespoons 2 Tablespoons 2 Tablespoons 2 Tablespoons Dash Dash 1-1/3 cups 8 oz
Ancient Harvest Shells Fresh mushrooms, sliced green onion, sliced snipped parsley butter or margarine Flour Pepper Paprika Milk Shrimp, cooked and drained
Cook pasta as directed. Drain. For sauce cook the sliced mushrooms, onion and parsley in butter until tender but not brown. Stir in flour, pepper and paprika. Add milk. Cook and stir until mixture is thickened and bubbly, and continue for one more minute. Add shrimp, cook and stir until heated through. Serve atop hot pasta. Serves 5-6.
Maui Luau Salad
1~8 oz box 1 Tablespoon 2 Tablespoons 2/3 cup 2/3 cup 2/3 cup 1/3 cup 2 Tablespoons 2 Tablespoons
Ancient Harvest Pasta Butter or margarine Brown sugar Ham, cubed 1/4" Pineapple chunks, undrained Cheddar cheese, cubed 1/4" Seedless Grapes, halved Mayonnaise Sour cream
In medium saucepan, melt butter and brown sugar. Add diced ham and sauté until ham is lightly browned. Drain and quarter pineapple chunks, reserving 3 tablespoons liquid. In large bowl, combine ham, cheese, grapes and pineapple. Cook pasta and add to bowl. Toss lightly. Combine mayonnaise, sour cream and reserved pineapple juice, blend well and pour over pasta mixture. Toss lightly. Serves 5.
PASTA WITH BLUE CHEESE AND ALMONDS
1~8 oz box 2 Tablespoons 1/2 small 1-1/2 cups 3 ounces 1/4 teaspoon 1/4 cup
Ancient Harvest Pasta Butter or margarine onion, minced milk Blue cheese, crumbled White pepper Almonds, slivered
In a large saucepan melt butter and sauté onions until translucent. Add milk and bring to a slow boil. Cook stirring constantly, for about 12 minutes, or until mixture has reduced in volume by one third. Add cheese and pepper and continue to cook until cheese has melted. Cook pasta per directions and add to sauce with almonds.
Serves 6.
Veggie-Table Pasta
1 Package 2 cloves 2/3 cup 2/3 cup 2 Tablespoons 3 teaspoons 2 teaspoons 1/4 teaspoon 2 Tablespoons
Veggie Curls Pasta Garlic, minced Zucchini, thin strips Carrot, thin strips Butter or Margarine Lemon Juice Basil leaves Pepper Grated Parmesan
Cook pasta per package directions. Drain. In a skillet, sauté garlic and vegetable strips in butter until tender, yet firm. Add lemon juice, basil and black pepper. Toss with warm pasta. Sprinkle with Parmesan. Serves 4.
Veggie Curls and Pesto Sauce
1 Package 2/3 cup 3 Tablespoons 1 clove 4 Tablespoons 1/3 cup 4 Tablespoons
Veggie Curls Pasta Chopped fresh basil leaves Chopped fresh parsley Garlic, crushed Olive oil Pine nuts or walnuts Grated Parmesan
Cook pasta per package directions. Drain, Meanwhile, in blender combine basil, parsley and garlic; blend on high for one minute. Add oil 1 tablespoon at a time until well blended. Add nuts and Parmesan cheese. Blend 2 minutes. If mixture is too dry, add 1 or 2 tablespoons warm water. Toss gently with warm pasta until covered. Serve immediately. Serves 4.
Italian Sausage Salad with Italian Dressing
1 box Pasta 6 Italian Sausage, Sweet or Hot 4 Green peppers, cut in strips 2 Red onions, thinly sliced 1 16 oz can kidney beans, drained 3 hard-boiled eggs, quartered 3 Tbl chopped Italian pasley
To cook the sausage; Prick the skins with a fork, place in covered skillet with water. Bring to a boil then reduce heat and poach for 1 minute. Drain off the water. Slice the sausage into 1/2 inch lengths. Fry over medium heat in a dry skillet until browned through.
Cook and drain pasta. Combine the sausage, peppers, onions, pasta, kidney beans, eggs and parsley in a bowl.
Italian Dressing In a second bowl combine 2/3 cups olive oil, 3 tablespoons vinegar, 1 clove chopped garlic, 1/2 teaspoon salt, freshly ground pepper and a pinch of oregano. Beat vigorously with a fork and pour the dressing over the salad. Toss gently. For peak flavor, refrigerate several hours before serving. Serves 5-6.
