The document contains recipes for preparing different types of pasta dishes. It provides lists of ingredients and step-by-step instructions for making artichoke lemon tagliatelle with broccoli, dark chocolate linguine with berries, and lemon chive angel hair pasta with a walnut butter sauce. The recipes include ingredients like various pastas, olive oil, butter, garlic, broccoli, berries, chocolate, walnuts, lemon zest and sauces to top the prepared pasta dishes.

1. Ingredients:
Semolina Flour (Milled
Wheat, Niacin, Iron, Thi-
amine Mononitrate, Ri-
boflavin, Folic Acid), Wa-
ter, Artichoke Hearts &
Natural Artichoke Flavor,
Lemon & Natural Lemon
Flavor, Wheat Gluten,
Salt, Spices for Coloring.
Contains: Wheat.
Ingredients:
Semolina Flour (Milled
Wheat, Niacin, Iron, Thi-
amine Mononitrate, Ri-
boflavin, Folic Acid), Wa-
ter, Artichoke Hearts &
Natural Artichoke Flavor,
Lemon & Natural Lemon
Flavor, Wheat Gluten,
Salt, Spices for Coloring.
Contains: Wheat.

2. INGREDIENTS:
1 lb Artichoke Lemon Tagliatelle, or
any other flavor
4 tbsp olive oil
2-4 cloves garlic, minced
2 tbsp unsalted butter
1 cup broccoli florets
2 tbsp fresh chopped parsley
Black pepper, to taste
Grated Parmesan Cheese
1. Start off by boiling a large pot of salted
water.
2. Heat up olive oil and butter in a saute
pan over medium heat. Once oil is warm,
add the minced garlic and reduce heat to
medium-low. Be sure to keep an eye on
the garlic so it does not burn.
3. Once water is boiling, add pasta. Cook
pasta for 8 -10 minutes, or until al
dente.
4. While pasta is cooking, add black pepper
to the oil mixture and stir slowly.
5. When pasta is down to last 2 minutes of
cooking, add the broccoli to the pasta
water. This will cook the broccoli to al
dente. Drain the noodles and broccoli,
and put it back into the large pot boiled
noodles were in. Take the oil mixture off
the heat and add to the noodles and stir
gently. At this point, add a good amount
of parmesan cheese and half of the pars-
ley. Keep the remainder of the parsley to
garnish.
INGREDIENTS:
1 lb Artichoke Lemon Tagliatelle, or
any other flavor
4 tbsp olive oil
2-4 cloves garlic, minced
2 tbsp unsalted butter
1 cup broccoli florets
2 tbsp fresh chopped parsley
Black pepper, to taste
Grated Parmesan Cheese
1. Start off by boiling a large pot of salted
water.
2. Heat up olive oil and butter in a saute
pan over medium heat. Once oil is warm,
add the minced garlic and reduce heat to
medium-low. Be sure to keep an eye on
the garlic so it does not burn.
3. Once water is boiling, add pasta. Cook
pasta for 8 -10 minutes, or until al
dente.
4. While pasta is cooking, add black pepper
to the oil mixture and stir slowly.
5. When pasta is down to last 2 minutes of
cooking, add the broccoli to the pasta
water. This will cook the broccoli to al
dente. Drain the noodles and broccoli,
and put it back into the large pot boiled
noodles were in. Take the oil mixture off
the heat and add to the noodles and stir
gently. At this point, add a good amount
of parmesan cheese and half of the pars-
ley. Keep the remainder of the parsley to
garnish.

3. Ingredients:
Durum Semolina Flour
(Milled Wheat, Niacin,
Iron, Thiamine Mono-
nitrate, Riboflavin, Folic
Acid), High-Gluten Flour,
Water, Cocoa, Wheat
Gluten, Organic Coconut
Sugar, Natural Chocolate
Flavor, Powdered Sugar,
Vanilla, Salt, Xanthan
Gum, Coffee. Contains:
Wheat.
Ingredients:
Durum Semolina Flour
(Milled Wheat, Niacin,
Iron, Thiamine Mono-
nitrate, Riboflavin, Folic
Acid), High-Gluten Flour,
Water, Cocoa, Wheat
Gluten, Organic Coconut
Sugar, Natural Chocolate
Flavor, Powdered Sugar,
Vanilla, Salt, Xanthan
Gum, Coffee. Contains:
Wheat.

4. INGREDIENTS:
1/2 lb. Dark Chocolate Linguine
3 cups raspberries or strawberries,
sliced
Pinch of sugar
Freshly made whipped cream
Vanilla ice cream
Chocolate sauce
1. Cook pasta in 5 quarts of boiling
water until al dente (about 8-10
minutes). Drain well and chill in
the refrigerator.
2. In a small saucepan, add berries
of your choice. Cool on low heat,
smashing the berries with the
back of your spoon to produce a
good mash. Add sugar, if needed.
3. Arrange a small serving of pasta
on a dessert plate and top with
berry sauce and whipped cream.
Add a dollop of slightly thawed
vanilla ice cream to the top of the
chocolate noodles topped with
berry sauce. Top with your favor-
ite chocolate sauce recipe or with
our Bella Sol Chocolate Balsamic.
INGREDIENTS:
1/2 lb. Dark Chocolate Linguine
3 cups raspberries or strawberries,
sliced
Pinch of sugar
Freshly made whipped cream
Vanilla ice cream
Chocolate sauce
1. Cook pasta in 5 quarts of boiling
water until al dente (about 8-10
minutes). Drain well and chill in
the refrigerator.
2. In a small saucepan, add berries
of your choice. Cool on low heat,
smashing the berries with the
back of your spoon to produce a
good mash. Add sugar, if needed.
3. Arrange a small serving of pasta
on a dessert plate and top with
berry sauce and whipped cream.
Add a dollop of slightly thawed
vanilla ice cream to the top of the
chocolate noodles topped with
berry sauce. Top with your favor-
ite chocolate sauce recipe or with
our Bella Sol Chocolate Balsamic.

5. Ingredients:
Durum Semolina Flour
(Milled Wheat, Niacin,
Iron, Thiamine Mono-
nitrate, Riboflavin, Folic
Acid), High-Gluten Flour,
Water, Cocoa, Wheat
Gluten, Organic Coconut
Sugar, Natural Chocolate
Flavor, Powdered Sugar,
Vanilla, Salt, Xanthan
Gum, Coffee. Contains:
Wheat.
Ingredients:
Durum Semolina Flour
(Milled Wheat, Niacin,
Iron, Thiamine Mono-
nitrate, Riboflavin, Folic
Acid), High-Gluten Flour,
Water, Cocoa, Wheat
Gluten, Organic Coconut
Sugar, Natural Chocolate
Flavor, Powdered Sugar,
Vanilla, Salt, Xanthan
Gum, Coffee. Contains:
Wheat.

6. INGREDIENTS:
1 lb. Pappardelle’s Lemon Chive An-
gel Hair
1/3 cup unsalted butter
1 tablespoon lemon zest
2/3 cup walnuts, very finely chopped
2 tablespoons cognac*
Salt and freshly ground pepper, to
taste
1. Cook pasta in 6-8 quarts of boiling
salted water until al dente (about
8-10 minutes).
2. Meanwhile, in the top pan of a
double boiler placed over sim-
mering water, melt the butter.
Stir in walnuts, lemon zest and
cognac and keep warm over low
heat (-Or- *Replace cognac with
at least 8 oz. of Pappardelle’s
Marsala Cream Sauce.)
3. Drain pasta, place on a serving
platter, add walnut-butter sauce,
sprinkle with salt and pepper to
taste. Then serve immediately.
INGREDIENTS:
1 lb. Pappardelle’s Lemon Chive An-
gel Hair
1/3 cup unsalted butter
1 tablespoon lemon zest
2/3 cup walnuts, very finely chopped
2 tablespoons cognac*
Salt and freshly ground pepper, to
taste
1. Cook pasta in 6-8 quarts of boiling
salted water until al dente (about
8-10 minutes).
2. Meanwhile, in the top pan of a
double boiler placed over sim-
mering water, melt the butter.
Stir in walnuts, lemon zest and
cognac and keep warm over low
heat (-Or- *Replace cognac with
at least 8 oz. of Pappardelle’s
Marsala Cream Sauce.)
3. Drain pasta, place on a serving
platter, add walnut-butter sauce,
sprinkle with salt and pepper to
taste. Then serve immediately.