NOODLES/PASTA
Mix 2 tablespoons melted butter, 2 tablespoons grated Parmesan cheese, 1 teaspoon dried parsley flakes, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/8 teaspoon pepper. Toss the seasoned butter with hot cooked noodles.
Add 1 tablespoon butter, 3 chopped green onions, 1 1/2 teaspoons poppy seeds, 1/4 teaspoon garlic salt and 1/4 teaspoon pepper to 8 oz. of hot cooked noodles; stir until butter is melted. Stir in 1 cup sour cream.
In a large skillet, saute 2 minced garlic cloves in 2 tablespoons olive oil 1 minute. Stir in 8 oz. hot cooked pasta. Add 1 package (4 oz.) crumbled feta, 2 teaspoons grated lemon peel, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.
In a large skillet, saute 2 minced garlic cloves in 1/3 cup olive oil. Stir in 1 jar (4 1/2 oz.) sliced mushrooms, 1/4 cup sliced ripe olives, 3/4 teaspoon dried basil, 3/4 teaspoon dried parsley flakes, 1/4 teaspoon pepper and 1/8 teaspoon garlic salt. Cook for 5 minutes. Pour over 8 oz. hot cooked pasta or noodles; toss to coat. Sprinkle with Parmesan cheese.
Last-Minute Pasta Touches
• Crumbled cooked bacon
• Fresh herbs
• Chopped fresh parsley and butter
• Pesto
• Jarred sliced roasted red peppers
• Oil-packed sun-dried tomatoes