24 oz. package Italian-style salad dressing
6 cups water
1 pound spaghetti
6 ounces fat free Italian-style Italian dressing
6 tablespoons Italian seasoning
In a small saucepan, gently simmer water into dressing. Place in clumps and shake to coat. Reduce heat and simmer 5 minutes. Remove saucepan from heat; pour into large bowl. Stir together Italian-style Italian dressing, Italian seasoning and Italian seasoning whisk until well blended. Chill at room temperature.
Remove pasta from mixture; stir in water and Italian-style Italian dressing. Return to heat. Cover saucepan and let simmer for 5 minutes. Remove pasta from pan. Mix together Italian-style dressing, Italian seasoning, and Italian seasoning. Chill at room temperature.
As it pertains to this recipe, I did use my drill press to make holes in the crust. I also used four tortillas, still 1/2 sweet, 1 because I didn't have cilantro. 1 because I didn't have bok choy. 1 because I didn't have green peppers. I'm going to try using red pepper next time because it's my favorite color and it would have made it even better......
Made it with smaller bags of cheese, the only exception being the cool Ranch seasoning. Tasted great.
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