Pasta Entrées

SuggestionsPasta Plate 2Farfalle with Chicken, Broccoli & Roasted Red Bell Peppers*
A medley of dice chicken and fresh vegetables served on a bed of farfalle pasta

Farfalle with Cream & Parmesan
Farfalle pasta coated with a creamy Parmesan sauce and mixed with
Baby green peas—

Fettuccine with Chicken & Onion Cream Sauce*
Sliced chicken breast served atop fettuccine pasta and topped 
with an onion and scallion creamy sauce

Fettuccine Alfredo
Fettuccine thoroughly coated in a creamy Parmesan sauce and garnished 
with fresh grated Parmesan cheese and parsley sprigs—

Fusilli with Zucchini, Lemon & Rosemary Sauce
Fusilli with sautéed onion, garlic, rosemary, parsley pan sauce, 
and tossed with Zucchini and lemon zest—

Linguini with White Clam Sauce*
Chef’s favorite pasta entrée served with a generous serving with clams, season with 
oregano, garlic and red pepper flakes, garnished with chopped parsley

Pasta and Pork in Red Wine Sauce*
Orecchiette pasta (dish shape) flavored with lemon and saffron, 
served with thin strips of pork and topped with a red wine sauce

Pasta with Green Vegetables
Gemelli pasta (twin spiral) served with asparagus, broccoli, snow peas, 
and zucchini mixed in a creamy sauce—

Spaghetti and Meatballs*
A classic Italian-American dish of spaghetti and meatballs served with a red tomato sauce

Spaghetti Bolognese*
Onion, carrot, celery and mushroom slowly simmered with beef and bacon 
in a white wine, tomato, and cream sauce

* Does not include a side dish.

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