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Recipes
Gluten Free Skillet Toss Recipes
Black Olive Pesto
With Chicken, Asparagus and Anaheim Chili
1 Package Mayacamas Black Olive Pesto Mix
2 cups Cooked pasta
3-4 TBSP Olive Oil
3/4 Cup Diced Chicken (pre-cooked)
2-3 Spears Asparagus, 1" pieces, al dente
1/4 Cup Anaheim Chili, thin sliced
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in skillet. Add chili, asparagus and cooked chicken. Saute 2 minutes.
Add cooked pasta and toss to coat. Add wine and seasoning mix, toss to blend and serve.
^ To Top
Black Olive Pesto
With Broccoli, Onions and Mushrooms
1 Package Mayacamas Black Olive Pesto Mix
2 Cups Cooked pasta
3-4 TBSP Olive Oil
1/2 Medium Onion, sliced thin
3/4 Cup Broccoli florets, al dente
1/2 Cup Mushrooms, sliced thin
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in large skillet. Add onions, broccoli and mushrooms,
saute till tender. Add cooked pasta and toss to coat. Add wine and Black Olive Pesto Mix and toss again, then serve.
^ To Top
Green Olive Pesto
With Three Mushrooms and Scallions
1 Package Mayacamas Green Olive Pesto Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1/2 Cup Regular Mushrooms, thin sliced
1/2 Cup Shitake Mushrooms, soaked and
drained, stems removed, thin sliced
1/2 Cup Porcini Mushrooms, soaked &
drained, stems removed, thin sliced
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in large skillet. Add mushrooms, saute till heated through.
Add cooked pasta and toss to coat. Add wine and Green Olive Pesto Mix and toss again, then serve.
^ To Top
Garden Style Pasta
With Artichoke hearts, Zucchini and Tomato
1 Package Mayacamas Garden Style Mix
2 Cups Cooked Pasta
4 TBSP Olive Oil
3 or 4 Artichoke hearts, _" cubes
1 Medium Zucchini, _" cubes
1 Medium Tomato, skinned /seeded /diced _"
Heat oil in a large skillet. Saute artichoke hearts and zucchini in the
oil till al dente. Add cooked pasta and toss. Add Garden Style Pasta Mix and toss.
Add the tomato, toss again and serve.
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Garden Style Pasta
With Avocado, Tomato and Parsley
Serve at Room Temperature
1 Package Mayacamas Garden Style Mix
2 Cups Cooked Pasta
1/2 Avocado
1 Medium Tomato, seeded and diced
1 tsp Lemon juice
Dash Chili Powder to taste
1 tsp Parsley, chopped fine
Salt and Pepper to taste.
Heat oil in a large skillet. Add cooked pasta and toss. Add Garden Style Pasta Mix
and toss. Slice avocado and sprinkle with lemon juice to retain color.
Cool the pasta. Add tomatoes and avocado to the cooled pasta, toss gently and sprinkle parsley over all.
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Seafood Skillet Pasta
With Sea Scallops, Lemon Zest and White Wine
1 Package Mayacamas Seafood Pasta Mix
2 Cups Cooked Pasta
5-6 Each Sea Scallops, cross cut to _" thick
3-4 TBSP Olive Oil
2 tsp Lemon Zest, chopped fine
1 TBSP Dry White Wine
1 tsp Fresh chopped Parsley
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in a large skillet (medium heat). Add sliced scallops, cook 2-3 min., turning once, till tender. Add cooked pasta and toss. Add Seafood Skillet Pasta Mix and toss. Add lemon zest and wine, toss once more. Garnish with chopped parsley and serve.
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Seafood Skillet Pasta
With Salmon and Capers
1 Package Mayacamas Seafood Pasta Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1 1/4 lbs. Salmon, cooked, _" chunks
1 1/2 tsp Capers (rinsed)
1 tsp Dill
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in a large skillet. Add cooked pasta and toss. Add Seafood Skillet Pasta Mix
and toss. Add salmon, capers and dill, toss very gently and serve.
^ To Top
Spicy Skillet Pasta
With Red & Green Peppers, Onions and Corn
1 Package Mayacamas Spicy Pasta Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1/2 Cup Red Bell Peppers, sliced thin
1/2 Cup Green Bell Peppers, sliced thin
1/2 Cup Corn kernels
1 Each Jalapeno Pepper, sliced thin
1 tsp White Wine Vinegar
1 1/2 tsp Cilantro, chopped
1 tsp Chili flakes (optional)
Salt and Pepper to taste
Heat oil in a large skillet. Add red & green bell peppers, jalapeno, corn kernels and chili flakes. Saute till peppers are tender. Add cooked pasta and toss. Add Spicy Skillet Pasta Mix and toss. Add the white wine vinegar and toss again. Garnish with cilantro and serve.
^ To Top
Gluten Free Skillet Toss Recipes
Black Olive Pesto
With Chicken, Asparagus and Anaheim Chili
1 Package Mayacamas Black Olive Pesto Mix
2 cups Cooked pasta
3-4 TBSP Olive Oil
3/4 Cup Diced Chicken (pre-cooked)
2-3 Spears Asparagus, 1" pieces, al dente
1/4 Cup Anaheim Chili, thin sliced
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in skillet. Add chili, asparagus and cooked chicken. Saute 2 minutes.
Add cooked pasta and toss to coat. Add wine and seasoning mix, toss to blend and serve.
^ To Top
Black Olive Pesto
With Broccoli, Onions and Mushrooms
1 Package Mayacamas Black Olive Pesto Mix
2 Cups Cooked pasta
3-4 TBSP Olive Oil
1/2 Medium Onion, sliced thin
3/4 Cup Broccoli florets, al dente
1/2 Cup Mushrooms, sliced thin
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in large skillet. Add onions, broccoli and mushrooms,
saute till tender. Add cooked pasta and toss to coat. Add wine and Black Olive Pesto Mix and toss again, then serve.
^ To Top
Green Olive Pesto
With Three Mushrooms and Scallions
1 Package Mayacamas Green Olive Pesto Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1/2 Cup Regular Mushrooms, thin sliced
1/2 Cup Shitake Mushrooms, soaked and
drained, stems removed, thin sliced
1/2 Cup Porcini Mushrooms, soaked &
drained, stems removed, thin sliced
1 tsp Dry White Wine
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in large skillet. Add mushrooms, saute till heated through.
Add cooked pasta and toss to coat. Add wine and Green Olive Pesto Mix and toss again, then serve.
^ To Top
Garden Style Pasta
With Artichoke hearts, Zucchini and Tomato
1 Package Mayacamas Garden Style Mix
2 Cups Cooked Pasta
4 TBSP Olive Oil
3 or 4 Artichoke hearts, _" cubes
1 Medium Zucchini, _" cubes
1 Medium Tomato, skinned /seeded /diced _"
Heat oil in a large skillet. Saute artichoke hearts and zucchini in the
oil till al dente. Add cooked pasta and toss. Add Garden Style Pasta Mix and toss.
Add the tomato, toss again and serve.
^ To Top
Garden Style Pasta
With Avocado, Tomato and Parsley
Serve at Room Temperature
1 Package Mayacamas Garden Style Mix
2 Cups Cooked Pasta
1/2 Avocado
1 Medium Tomato, seeded and diced
1 tsp Lemon juice
Dash Chili Powder to taste
1 tsp Parsley, chopped fine
Salt and Pepper to taste.
Heat oil in a large skillet. Add cooked pasta and toss. Add Garden Style Pasta Mix
and toss. Slice avocado and sprinkle with lemon juice to retain color.
Cool the pasta. Add tomatoes and avocado to the cooled pasta, toss gently and sprinkle parsley over all.
^ To Top
Seafood Skillet Pasta
With Sea Scallops, Lemon Zest and White Wine
1 Package Mayacamas Seafood Pasta Mix
2 Cups Cooked Pasta
5-6 Each Sea Scallops, cross cut to _" thick
3-4 TBSP Olive Oil
2 tsp Lemon Zest, chopped fine
1 TBSP Dry White Wine
1 tsp Fresh chopped Parsley
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in a large skillet (medium heat). Add sliced scallops, cook 2-3 min., turning once, till tender. Add cooked pasta and toss. Add Seafood Skillet Pasta Mix and toss. Add lemon zest and wine, toss once more. Garnish with chopped parsley and serve.
^ To Top
Seafood Skillet Pasta
With Salmon and Capers
1 Package Mayacamas Seafood Pasta Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1 1/4 lbs. Salmon, cooked, _" chunks
1 1/2 tsp Capers (rinsed)
1 tsp Dill
Salt and Pepper to taste
Grated Parmesan Cheese
Heat oil in a large skillet. Add cooked pasta and toss. Add Seafood Skillet Pasta Mix
and toss. Add salmon, capers and dill, toss very gently and serve.
^ To Top
Spicy Skillet Pasta
With Red & Green Peppers, Onions and Corn
1 Package Mayacamas Spicy Pasta Mix
2 Cups Cooked Pasta
3-4 TBSP Olive Oil
1/2 Cup Red Bell Peppers, sliced thin
1/2 Cup Green Bell Peppers, sliced thin
1/2 Cup Corn kernels
1 Each Jalapeno Pepper, sliced thin
1 tsp White Wine Vinegar
1 1/2 tsp Cilantro, chopped
1 tsp Chili flakes (optional)
Salt and Pepper to taste
Heat oil in a large skillet. Add red & green bell peppers, jalapeno, corn kernels and chili flakes. Saute till peppers are tender. Add cooked pasta and toss. Add Spicy Skillet Pasta Mix and toss. Add the white wine vinegar and toss again. Garnish with cilantro and serve.
^ To Top