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.

In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth.

Stir in cilantro; set aside.

In 2-quart saucepan, heat 4 cups water to boiling.

Add carrots and bell pepper; cook 1 minute.

Remove from water with slotted spoon.

Add noodles to water; cook and drain as directed on package.

Add noodles to peanut butter mixture; toss.

Divide noodles among 4 bowls; top with carrots and bell pepper.

Sprinkle with peanuts.

In 6- to 8-quart Dutch oven or sauce pot, heat 4 quarts water to boiling.

Add noodles; return to boiling.

Reduce heat; boil 13 to 14 minutes or until noodles are tender.

During last 4 minutes of cooking time, add bell peppers and carrots.

Drain; place in large bowl.

Meanwhile, in food processor, process cilantro, lemon peel and garlic until very finely chopped.

Add lemon juice, salt, pepper and oil; process until mixture forms a smooth puree.

Pour cilantro sauce over noodle mixture; toss to coat evenly.

Divide mixture into 4 individual serving bowls.

Garnish each with green onion and cashews.

In 3-quart saucepan, heat broth over medium heat.

Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat.

Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.

Stir in rice.

Cook 1 minute, stirring frequently, until rice begins to brown.

Reduce heat to medium.

Stir in sweet potato and 1⁄2 cup of the hot broth.

Cook uncovered, stirring frequently, until broth is absorbed.

Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.

Remove from heat.

Stir in remaining ingredients.

Garnish with additional fresh rosemary and shredded Parmesan cheese.

In 3-quart saucepan, heat water to boiling.

Add onion and asparagus; cook about 5 minutes, stirring frequently, until crisp-tender.

Remove mixture from saucepan.

Spray saucepan with cooking spray; add rice to saucepan.

Cook about 3 minutes, stirring frequently, until rice begins to brown.

Pour 1⁄2 cup of the broth over rice.

Cook uncovered, stirring occasionally, until liquid is absorbed.

Continue cooking 15 to 20 minutes, adding broth 1⁄2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoliand peas with the last addition of broth.

Sprinkle with cheese.