ook and drain ravioli as directed on package.

Cook and drain spinach as directed on box.

In 1-quart saucepan, mix cream cheese, coconut milk, broth, curry powder and salt.

Cook over medium heat, stirring occasionally, until hot.

Spoon spinach onto serving plate.

Top with ravioli and sauce.

Sprinkle with peanuts and onions.

Heat oven to 400°F.

Cook and drain pasta as directed on package.

Meanwhile, brush bread with butter.

Line bottom and side of 10-inch pie plate with bread, buttered sides up and slightly overlapping slices.

Bake about 10 minutes or until light brown.

Reduce oven temperature to 350°F.

In medium bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.

Gently stir in pasta.

Spoon into baked crust.

In small bowl, mix tomatoes, onions and remaining 1 tablespoon basil.

Sprinkle over pasta mixture; lightly press onto surface.

Sprinkle with Romano cheese.

Bake at 350°F 15 to 20 minutes or until hot.

Let stand 5 minutes before cutting.

Heat oven to 400°F.

Place squash halves, cut side up, on ungreased cookie sheet.

Brush with oil.

Roast 30 minutes or until squash is very tender.

Cool slightly.

When squash is cool enough to handle, use spoon to remove pulp; place in small bowl.

Stir in ricotta cheese, 1⁄4 cup Parmesan cheese, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper and the nutmeg.

Spoon 1 tablespoon squash mixture onto center of each wonton skin.

In another small bowl, beat together egg and water.

Brush edges of wonton skins with egg-water mixture.

Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles, and sealing filling tightly inside skins.

(If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.

)

In 1-quart saucepan, heat butter over medium heat about 3 minutes until melted.

Add 12 to 15 sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps.

Add garlic; cook 1 minute or until butter is amber in color and garlic is tender.

Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.

Set aside; keep warm.

In Dutch oven or sauce pot, heat 4 quarts water to boiling.

Slip filled wonton skins into boiling water in batches so as not to crowd them.

Boil 3 minutes or until tender.

(Do not overcook.

) Use slotted spoon to lift ravioli from boiling water; place on serving plates.

Drizzle butter mixture evenly over ravioli.

Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each with sage leaf.

In small bowl, pour 1 cup hot water over dried mushrooms; let stand about 20 minutes or until soft.

Meanwhile, cook and drain noodles as directed on package.

Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible.

Cut into 1⁄4-inch cubes; set aside.

Drain water from dried mushrooms; rinse with warm water and drain again.

Squeeze out excess moisture from mushrooms.

Remove and discard stems; cut caps into 1⁄2-inch strips.

In 12-inch skillet or wok, heat oil over medium-high heat.

Add onion; cook and stir 3 minutes.

Add all mushrooms and tofu; cook and stir 3 minutes.

Stir in teriyaki sauce.

Reduce heat; partially cover and simmer about 2 minutes or until vegetables are tender.

Stir in noodles, cilantro and sesame seed.

Cook and drain pasta as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat.

Add bell pepper, asparagus, lemon peel, salt and 1⁄2 teaspoon pepper; cook, stirring occasionally, until vegetables are crisp-tender.

Stir lemon juice and beans into vegetable mixture.

Cook until beans are hot.

Add pasta; toss.

Sprinkle with pepper.

In medium bowl, mix cooked rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg.

Shape mixture into 10 balls; roll in wheat germ to coat.

In 10-inch skillet, heat oil over medium heat.

Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown.

Meanwhile, cook and drain spaghetti as directed on package.

Serve rice balls and pasta sauce over spaghetti.

Sprinkle with cheese.

*Do not use instant rice.

In 4-quart Dutch oven, heat water to boiling over medium-high heat.

Add sweet potato; cook 3 to 5 minutes or until crisp-tender.

Drain.

Cook and drain pasta as directed on package.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat.

Add garlic; cook 30 seconds, stirring frequently.

Stir in tomatoes.

Cook about 3 minutes, stirring frequently, until slightly soft.

Stir in zucchini, yellow squash, sweet potato, salt and pepper.

Cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender.

Serve vegetables over pasta.

Sprinkle with cheese.

Cook and drain linguine as directed on package.

Meanwhile, in 3-quart saucepan, melt butter over medium heat.

Add garlic; cook, stirring occasionally, until golden brown.

Stir in flour and salt.

Cook, stirring constantly, until smooth and bubbly.

Remove from heat.

Stir in half-and-half and wine.

Cook, stirring constantly, until mixture thickens slightly.

Reduce heat to medium-low.

Stir in cheese.

Cook, stirring occasionally, until cheese is melted.

Add linguine to sauce; toss.

Garnish with walnuts.

Cook and drain fettuccine as directed on package.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat.

Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.

Stir Alfredo sauce, milk and mustard into vegetable mixture; cook until hot.

Stir in fettuccine; cook until thoroughly heated.

Top with cheese.

In 3-quart saucepan, heat 4 cups water to boiling.

Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary).

Soak noodles 3 to 5 minutes or until noodles are soft but firm.

Drain noodles; rinse with cold water.

Meanwhile, in small bowl, mix lime juice, 1⁄3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil; set aside.

In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium heat.

Add garlic and shallot; cook about 30 seconds, stirring constantly, until they begin to brown.

Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.

Stir in noodles and lime juice mixture.

Increase heat to high; cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.

Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing with wooden spoons, until noodles are tender.

Place on serving platter.

Sprinkle with cilantro.

If desired, garnish with additional chopped dry-roasted peanuts and green onions.

*Thin or thick rice stick noodles can be substituted for the linguine-style stir-fryrice noodles.