Adobo Pasta

Lasang pinoy pasta in chicken adobo sauce

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp. butter
2 tbsp. chopped garlic
1 cup shredded left-over chicken or pork adobo, sauce reserved
1 cup reserved adobo sauce
½ cup sliced button mushroom
1 8g. MAGGI MAGIC SARAP
1 250ml. NESTLÉ All Purpose Cream
250 g. spiral pasta, cooked al dente
grated cheddar cheese or kesong puti

HERE'S HOW:

1. Heat butter. Sauté garlicuntil brown. Add shredded adobo meat. Cook until desired crispiness is achieved. Reserve some cooked adobo flakes for topping.
2. Add reserved adobo sauce into the remaining meat on the pan, adding more water if necessary. Bring to a boil.
3. Stir-in mushroom then season with MAGGI MAGIC SARAP. Pour in NESTLÉ All Purpose Cream and bring to simmer
4. Toss pasta into the prepared sauce and combine until pasta is fully incorporated with the sauce.
5. Transfer on a platter and top with reserved adobo flakes and cheddar cheese before serving.

Nutritional Content:
Calories: 227
Carbohydrates (g): 13
Protein (g): 11
Fats (g): 19

Easy Spaghetti Carbonara

WHAT YOU WILL NEED:
1 lb spaghetti
¼ cup heavy cream
4 eggs
½ lb bacon, cut into ½-inch dice
1 tsp extra virgin olive oil
2 Tbsp chopped Italian parsley
Kosher salt and ground black pepper, to taste
¾ cup freshly grated pecorino-romano cheese (parmesan may be substituted)

HERE'S HOW:

1. Fill a large soup pot with water and add a handful or so of Kosher salt. Stir and taste (it should taste like seawater). Cover the pot and heat ant let it boil. Drop the spaghetti and cook until tender but still firm to bite (about 6 to 9 minutes)  or as per package instruction. When done, drain the pasta. Set aside.
2. In a cold sauté pan, cook the diced bacon slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Combine eggs, cheese, cream and olive oil in a large bowl and beat with a whisk until completely mixed.
4. Toss pasta with the egg and cream mixture. Add cooked bacon and chopped parsley. Add grated cheese if desired. Serve at once.

Serves 4

Pasta Pancake

WHAT YOU WILL NEED:
160 g DEL MONTE Salad Macaroni, cooked
2 pc eggs, beaten
1/3 c evaporated milk
2 1/2 tbsp all-purpose flour
3 1/2 tbsp grated Parmesan cheese
100 g chicken breast, cooked with dash of salt, then diced
1/2 c cooked/frozen green peas
1 pouch DEL MONTE Sweet Style Spaghetti Sauce
1/3 c coarsely grated quickmelt cheese

HERE'S HOW:

1. Beat EGGS, then add milk, flour, Parmesan cheese, chicken, peas and DEL MONTE Macaroni. Season with 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt) and dash of pepper. Mix well. 2. Heat 6” skillet or non stick pan with 2 tbsp oil. Measure 1 cup of macaroni mixture into the skillet, flatten into an even layer. Cook for 2 minutes. Flip to cook other side. 3. While still on the pan, spread top with 1/4 cup of DEL MONTE Spaghetti Sauce. Sprinkle with cheese. Continue cooking until cheese is melted. Do the same with the remaining macaroni mixture.

Rich in Calcium- for strong bones and teeth

Spanish Sardines Pasta

WHAT YOU'LL NEED:
250 g Del Monte Spaghetti, cooked per package directions
2 cans (130 g each) Spanish Sardines
10 cloves garlic, crushed
1/4 cup olive oil (or corn oil)
1 pc small (30 g) red bell pepper, diced (optional)
1/3 cup (80 g) crumbled kesong puti or grated Parmesan cheese

HERE'S HOW:
1. Saute garlic in olive oil. Divide and reserve half. To the other half, add sardines, bell pepper and salt to taste. Simmer once.

2. Add half of cheese and reserved sauteed garlic. Toss with Del Monte Spaghetti. Top with remaining cheese.

Note: If using bottled Spanish sardines, use 1 (240 g) bottle.

Makes 6 servings

Fiesta Seafood Casserole

WHAT YOU WILL NEED:
200 g DEL MONTE Elbow Macaroni, cooked
100 g fresh tuna fillet, cut into chunks
100 g squid, ink sac removed then sliced
5 pc (75 g) shrimps, shelled with tails intact
1/2 tbsp calamansi juice
1/4 cup evaporated milk
1/2 pc chicken bouillon cube
1/4 cup canned button mushrooms, sliced
1/2 stalk celery, sliced
1 pc small red bell pepper, diced
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
1/4 cup frozen/cooked green peas
3 tbsp breadcrumbs
2 tbsp grated Parmesan cheese
1/4 cup margarine

HERE'S HOW:

1. SPRINKLE fish, squid and shrimps with calamansi juice, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt) and 1/8 tsp pepper. Set aside.
2. HEAT milk and chicken bouillon cube until bouillon is dissolved. Combine with DEL MONTE Macaroni. Set aside.
3. SAUTÉ mushrooms, celery, bell pepper and seafood for 5 minutes. Add DEL MONTE Spaghetti Sauce, peas and salt to taste. Simmer for 5 minutes. Combine with DEL MONTE Macaroni. Transfer into greased 13” x 9” pan. Mix together last three ingredients. Sprinkle over macaroni. Bake uncovered in preheated oven at 350ºF for 20 minutes.

Serves 12

High in Vitamin C – helps fight common infection.

Liver Spread Spaghetti

WHAT YOU WILL NEED:
175 g DEL MONTE Spaghetti, cooked
1 pc small onion, minced
5 pc regular hotdog, sliced
1 tbsp margarine
1 pouch (250 g) DEL MONTE Italian Style Spaghetti Sauce
3 tbsp liver spread
2/3 cup grated cheese

HERE'S HOW:

1. SAUTÉ onion and hotdog in margarine. Add DEL MONTE Spaghetti Sauce. Simmer for 5 minutes. Add liver spread, half of cheese, salt and pepper to taste. Simmer for 3 minutes with constant stirring.
2. POUR over cooked DEL MONTE Spaghetti. Top with remaining cheese.

Serves 4


Rich in Vitamin A – for good eyesight.

Corned Beef Spaghetti

WHAT YOU WILL NEED:
250 g DEL MONTE Spaghetti, cooked
2 cloves garlic minced
2 pc small onion, chopped
1 can (150 g) corned beef
1 pc small carrot, coarsely grated
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce

HERE'S HOW:

1. SAUTÉ garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for 3-5 minutes.
2. BLEND with or pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.

Excellent source of Vitamin C – helps fight common infection.

Cheesy Macaroni

WHAT YOU WILL NEED:
2 tbsp margarine
200 g DEL MONTE Elbow Macaroni
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce
1/3 cup evaporated milk
100 g quickmelt cheese, coarsely grated

HERE'S HOW:

1. MELT margarine in pan. Add DEL MONTE Elbow Macaroni, DEL MONTE Spaghetti Sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/8 tsp pepper. Cook while stirring for 5 minutes.
2. ADD 2 cups water. Allow to boil, then simmer for 12 minutes. Stir in milk and cheese. Cook for 3 minutes, stirring occasionally until cheese melts.

Serves 5
Rich in Vitamin B1 – prevents beriberi.

Carbonara

WHAT YOU WILL NEED:
1/4 kg DEL MONTE Spaghetti, cooked
150 g bacon, fried until crisp then crumbled
2 tbsp butter
1 pc chicken bouillon cube
2 tbsp all-purpose flour
1 cup evaporated milk, mixed with 3/4 cup water
1/4 cup diced cheddar cheese

HERE'S HOW:

1. MELT butter. Add chicken bouillon, flour and salt to taste. Stir until blended. Add combined milk and water gradually with continuous stirring until smooth. Continue cooking over low heat while stirring for 20 minutes or until thick.
2. ADD bacon and half of cheese. Pour over cooked DEL MONTE Spaghetti. Top with remaining cheese.

Serves 6
Excellent source of Lysine – promotes growth in the young.