Creamy Garlic Garden Pasta. Some historians and chefs such as Claudia Roden trace back the origin of pasta salad to Italian Jews in the Roman Empire. The Italian jews reused cold pasta as Jewish Law prohibited cooking on sabbath. Others date it even further back to the Phoenicans.
The ancient Babylonians, Egyptians, Greeks and Romans were known to consume mixed greens. They would do this with a combination of salt, oil and vinegar. These early salads were often made with lettuce, celery, radishes, and onions. In addition, they are, considered beneficial for digestion and overall health.
The word “salad” comes to English from the French salade of the same meaning, itself an abbreviated form of the earlier Vulgar Latin herba salata (salted herb), from the Latin salata (salted), from sal (salt). In English, the word first appears as “salad” or “sallet” in the 14th century.
Your next meal does not have to be a bore! Time to cook up Knorr’s delicious Creamy Garlic Garden Pasta made with simple and shelf stable ingredients. A mouthwatering recipe that’s easy to make but even easier to devour this flavorful goodness.
Ingredients
1 1/2 cups of water, 1/2 cup of milk, 2 Tabespoons margarine, 1 package of Knorr Italian Sides-tm – Creamy Garlic Shells, 1 package of (10 ounces ) frozen mixed vegetables, partially thawed, 2 Tablespoons of finely chopped onions, 2 cups of cut-up cooked chicken (optional), 1/2 Teaspoon of dried oregano leaves.
Cooking Instructions
Bring water, milk and margarine to the boiling point in a medium saucepan. After that, stir in Knorr Italian Sides-tm -Creamy Garlic Shells, vegetables and onions. In addition, continue boiling over medium heat, stirring occasionally, until pasta is tender, about 9 minutes. Stir in chicken and oregano, heat through.
Creamy Garden Garlic Pasta Nutritional Information
Energy (g) 330.0 Calcium (g) 6.0 % Carbohydrates 34.0 g Cholesterol (g) 65.0 mg Fat (g) 8.0 g Fiber 0.0 g Iron (g) 10.0 % Monounsaturated Fat (g) 2.0 g Potassium (g) 329.0 mg Protein (g) 28.0 g Saturated Fat (g) 2.5 g Sodium (g) 380.0 mg Sugars (g) 7.0 g Trans Fat (g) 0.0 g
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