1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon paprika
2 cloves garlic, crushed
4 chopped mushrooms, finely diced
1 green bell pepper, diced
1 red onion, diced
1 (16 ounce) can artichoke hearts, drained
1 pound meatloaf
2 cups chopped onion
1 large potato, diced
2 tablespoons olive oil
4 teaspoons white wine vinegar
In a large bowl, combine basil, basil, salt, paprika, and garlic. Coat poultry with sage and toss in seasoning packet.
Heat olive oil in a small saucepan. Place celery slices, mushrooms, green pepper knots, onion, bell pepper, onion being generous, potato, olive oil and vinegar in bowl.
Cook pasta in olive oil and pulse to coat. Transfer this cooking water to a pot and add lava or ice cubes, if desired. Strain pasta and save intact spiral shells and shredded cheese.