salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Creamy Roman Pastabella

  • 10 oz. fresh spinach, cleaned stemmed and chopped
  • 16 oz. Linguine or your choice of pasta
  • 6 oz. cup Bernsteinís Creamy Caesar Salad Dressing
  • 1/2 lb sliced portabella mushrooms
  • 1/2 tsp. seasoned salt and pepper
  • 3/4 cup Dry White Wine
  • 1/2 cup mild onion
  • 1/4 cup chopped / roasted garlic
  • 1/2 cup of sliced zuchini squash
  • 5 oz. Thinly sliced strips prosciutto
  • 2/3 cup grated Parmesan cheese


  • Pour wine into small pan cooking over medium heat. Add portabellas and salt and pepper. Cook about 10 minutes or until mushrooms become tender and wine evaporates.
  • Boil pasta according to package instructions. For last 6 minutes of boiling time, add spinach to pasta. Drain water and pour pasta and spinach into large bowl.
  • Add mushrooms, onion, garlic, squash, and prosciutto to pasta and spinach.
  • Pour salad dressing over mixture and stir vigorously to mix thoroughly
  • Sprinkle with parmesan cheese and serve.
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Serves 4-5

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