Sweet Pasta Pudding with Chocolate Fettuccine (Kugel)

12 oz Valente Market Chocolate Fettuccine
1/8 lb butter
1/2 cup sugar
 2 eggs
1 tsp vanilla extract
1 cup ricotta cheese
1 cup raisins
1 cup milk
 cinnamon, nutmeg, sugar, and ground walnuts for topping heavy cream

Preheat oven to 375º.

Cook pasta as directed. If using fettuccine, it is best to break the noodles into pieces of about 3 inches. Drain and set aside. In a large bowl, cream butter and sugar; add eggs one at a time, thoroughly mixing the first before adding the second. Add vanilla, ricotta cheese, raisins, and milk in that order, mixing each one as added. Fold noodles into cheese mixture (if pasta is stuck together, run water over it to separate); pour into a large buttered baking dish, lasagna style. Sprinkle top with topping mixture. Bake 45 minutes. If pudding is very liquid, press the crust inward after about 25 minutes, and pudding should be solid and ready in another 20 min. Serve warm, or room temp, with cream.

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4