April 13, 2024
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April 13, 2024
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Delicious Pasta Recipe From My Kosher Jerusalem Kitchen

Every time I do a food column, I look up its history, and I am constantly fascinated by what I learn. Pasta is unleavened semolina mixed with water or eggs and formed into various shapes. It became popular as a North American food with the Italian immigration at the beginning of the 20th century.

How many kinds of pasta do you think there are (long, medium length, short cut, stretch, soup, with fillings and gnocchi)? There are 163!

Here are some recipes with several different kinds of pasta.

My Favorite Lo-cal Fettuccine Alfredo

4 servings

I got this from a food magazine but don’t remember when or which one and made some changes. I like it because it seems very Israeli!

  • 8 ounces fettuccine noodles
  • 4 cups pareve chicken soup
  • 1 cup low-fat sour cream
  • 2 T. low-fat margarine
  • 2 minced garlic cloves
  • 3 T. chopped parsley
  • 2 T. Parmesan cheese

1. Cook noodles in chicken soup 12 minutes. Drain. Place in a bowl.

2. In a frying pan, melt margarine. Sauté garlic 1 minute. Reduce heat and add sour cream and blend. Add noodles.

3. Serve with parsley and Parmesan cheese.

Sybil Kaplan is a journalist, author, compiler/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications, who lives in Jerusalem where she leads weekly walks of the Jewish food market, Machaneh Yehudah, in English, and writes the restaurant features for Janglo.net, the oldest, largest website for English speakers.

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