Low Fat Vegetable Lasagna

8 Servings

Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese

COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.

Mediterranean Lasagna

10 to 12 servings

Ingredients:
9 pieces lasagne, uncooked
1 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 pound eggplant, peeled and finely diced
3 cups part skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain, low fat yogurt
28 ounce can tomato sauce
1/2 cup grated Parmesan cheese

COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
WARM oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
STIR together the ricotta, feta and yogurt.
SPREAD a little of the eggplant mixture in a 9 x 13 x 2 inch baking dish over the bottom and cover with 3 pieces of lasagne. Spoon some of the ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan.
BAKE uncovered for 45 minutes, until cheese is brown. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes.

Mexican Lasagne

Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
1 cloves garlic, minced
1/4 cup chopped green bell pepper
14 1/2 ounce can tomatoes, crushed
14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds

COMBINE ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes.
MIX both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside.
HEAT remaining enchilada sauce in frying pan coated with no stick cooking spray a little at a time and fry flour tortillas until all have been done.
SPOON one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat.
BAKE at 350F for 25 minutes. Let stand for 5 minutes before cutting.

Chicken and Broccoli Fettuccine Alfredo

8 servings

Ingredients

12 ounces fettuccine

1 pound fat free chicken tenders

1 1/4 cups chopped onion

2 1/2 cups sliced mushrooms

13 1/2 oz can fat free chicken broth

1 cup fat free cream cheese, softened

20 ounces frozen broccoli florets

white pepper

COOK fettuccine according to package directions; drain and keep warm.

SPRAY a large non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until chicken is no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respray skillet, saute onions until soft and transparent, about 5 minutes.

ADD mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately.

Mushroom Spinach Lasagna

6 servings

Ingredients:
8 ounces lasagna noodles
1 1/4 cups ricotta cheese
2 eggs
1 cup sliced mushrooms
1 large onion, chopped
10 ounces frozen chopped spinach, thawed and drained
salt
1/4 teaspoon ground nutmeg
14 ounces spaghetti sauce
3 tablespoons grated
Parmesan cheese

PREHEAT oven to 350F. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches.
COOK and drain noodles as directed on package.
MIX 1/2 cup ricotta cheese, 1 egg, the mushrooms and onion. Mix remaining 3/4 cup ricotta cheese, 1 egg the spinach, salt and nutmeg.
SPREAD 1/2 cup spaghetti sauce in baking dish. Top with 3 noodles, overlapping to fit. Layer with mushroom mixture, 3 noodles, spinach mixture, 3 noodles and remaining spaghetti sauce. Cover loosely with aluminum foil and bake 50 minutes.
SPRINKLE with Parmesan cheese. Bake uncovered about 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese


COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.

Creamy Ravioli and Broccoli

4 Servings

Ingredients:
3 cups broccoli flowerets
1/2 cup Parmesan cheese
1/2 cup whole milk ricotta cheese
2 tablespoons olive oil
1 tablespoon bacon bits, real, not imitation
1/2 teaspoon crushed red pepper
25 ounces frozen beef ravioli

COMBINE the parmesan, ricotta, oil, bacon bits, and red pepper in a 3 quart or larger serving bowl. Stir well to mix and set aside.
COOK the broccoli and ravioli together. Crack the lid and cook at a medium boil until the pasta is tender, about 5 minutes. When the pasta is done, drain it and the broccoli in a colander, shaking to remove as much water as possible, and add to the serving bowl.
TOSS well to coat with the sauce and serve.

Fireworks Pasta Salad

Ingredients:
1 pound radiatore, rotini or other medium pasta shape, uncooked
cilantro pesto, see recipe below
3 tablespoons Iow sodium chicken broth
1/2 to 3/4 pound skinless, boneless chicken breast halves, cut in l inch pieces
8 plum tomatoes, cut into 1inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts

Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat leaf parsley
3 garlic cloves, minced
3 tablespoons Parmesan cheese
2 tablespoons toasted pinenuts or walnuts
1/2 cup low sodium chicken broth
1 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Garnish:
cilantro sprigs
blue corn chips

COOK pasta according to package directions. Drain and set aside in large serving bowl.
PUT ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped. HEAT chicken broth in nonstick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta.
TOSS with all of the Cilantro Pesto until combined. Garnish with cilantro sprigs and blue corn chips.

Pasta Spinach Salad

Ingredients:
8 ounces pasta ; bowtie, penne, or other favorite
1/2 pound bacon*
4 tomatoes
2 cloves garlic, crushed
1/2 pound fresh spinach, coarsely chopped
1 tablespoon fresh basil
115 ounce can white beans, drained
1/2 cup Parmesan cheese
1 cup mozzarella cheese, cut into small cubes

COOK pasta according to package direction. Drain and rinse in cold water to cool, drain again.
CHOP bacon and scramble fry until crisp. Drain excess fat, remove bacon and blot on paper towel. Use a paper towel to blot out excess fat in fry pan.
ADD chopped tomatoes and crushed garlic to bacon pan. Cook and stir until tomatoes are slightly soft about 2 minutes. Add drained beans and chopped spinach, stir. Continue to cook just until spinach wilts, stirring constantly. Cool, but don't refrigerate. Combine chopped basil, cooked pasta, tomato mixture and crumbled bacon. Toss with cheese.

Do not leave salad at room temperature longer than 2 hours, refrigerate altough salad is good served room temperature.

*Note: Bacon will increase fat content from approximately 4 grams per serving to approximately 10 grams per serving. It does add a nice smoky flavor to the salad, but is not necessary for a great taste.

Pasta with Asparagus Lemon Sauce

4 servings

Ingredients:
1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano

CUT asparagus into 1 inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
COOK asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil and 1/2 cup asparagus cooking water. Transfer sauce to a 4 quart saucepan.
COOK pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose, the cheese will thicken it slightly. Stir in Parmigiano Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.

Pasta al Forno

Ingredients:
Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes
Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated


COOK the vegetables in oil until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened.
COOK the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.

Pasta with Salmon Cream Sauce

4 servings

Ingredients:
8 ounces penne or ziti or other tubular pasta
2 teaspoons butter or margarine
2 teaspoons onion, minced
2 teaspoons flour, all purposepepper to taste
1 cup peas1 cup salmon, fresh or canned
1/4 cup parsley
1/4 cup Parmesan cheese
1 1/4 cups milk


COOK pasta al dente about 10 to 12 minutes in large pot of boiling water. Drain and return to pot.
MELT butter in saucepan over medium heat; add onion and cook until tender. Stir in flour and cook for a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Add peas, salmon broken into chunks and salmon juices, parsley, cheese and pepper to taste. Pour mixture over pasta and stir gently to mix. Serve immediately.

Greek Pasta Salad

Ingredients:
1 cup uncooked macaroni
19 ounce can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
salt and ground black pepper to taste
1/2 cup olive oil
1/4 cup fresh lemon juice


COOK pasta until al dente. Rinse under cold water and drain.
COMBINE the pasta, garbonzos, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice in a large bowl.
TOSS together and refrigerate until chilled.

Linguine with Clams, Green Tomatoes and Saffron

2 servings

Ingredients:
1/2 pound imported dried thin linguine or spaghetti
1/4 cup extra virgin olive oil
1 small onion, halved and thinly sliced lengthwise
2 teaspoons minced garlic
Small pinch of saffron threads
1/4 teaspoon crushed red pepper
2 small green tomatoes, about 3/4 pounds, cored, seeded and chopped, juices reserved
18 littleneck clams, scrubbed
Salt

Fill a stockpot with 6 quarts of water, cover and bring to a boil. Add 3 1/2 tablespoons salt to the water and add the linguine. Cover partially just until the water returns to a boil, then uncover, stir the pasta and cook until almost al dente. Drain the linguine, reserving 1/4 cup of the pasta water. Meanwhile, heat the olive oil in a large nonreactive skillet. Add the onion and garlic and cook over high heat until the garlic is barely golden, about 2 minutes. Add the saffron, red pepper, green tomatoes and their juices and the clams. Cover tightly and cook over moderately low heat until the clams have opened fully, about 7 minutes. Discard any clams that don't open. Add the linguine to the skillet and cook for 1 minute, tossing well. If the pasta seems dry, add some of the pasta water, 1 tablespoon at a time. Serve immediately.

Linguine with Clams and Porcini Mushrooms

6 Servings

Ingredients:
1 ounce dried porcini mushrooms

1/4 cup olive oil

10 cloves garlic, minced

1 teaspoon dried red pepper flakes

36 fresh clams, cleaned

2 cups dry white wine

4 tomatoes, cubed

3 of 8 ounce jars clam juice

1 1/2 cups chopped fresh parsley

16 ounce package linguine pasta

SOAK mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

HEAT oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

COOK linguine, and cook for 8 to 10 minutes or until al dente; drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

TIP: Serve with Italian bread, green salad a good bottle of wine.

Garden Style Capellini

6 to 8 servings

Ingredients:
1/4 cup olive oil
1 pound savoy cabbage, thinly sliced
1 pound carrots, cut in thin strips
1 medium yellow onion, thinly sliced
26 ounces of any pasta sauce
1 pound capellini, cooked and drained

HEAT oil over medium high heat and stir in vegetables. Cook and stir until vegetables are tender crisp, about 2 minutes.
STIR in pasta sauce, then capellini; heat through.

Tex Mex Lasagne

6 to 8 Servings

Ingredients:
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
15 1/2 ounce can kidney beans, drained
10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated

STIR together the spaghetti sauce, water, beans, corn and chili seasoning mix in a medium bowl.
SPREAD 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours.
PREHEAT oven to 350F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.

Winter Vegetable Lasagne

8 Servings

Ingredients:
1 pound lasagne, uncooked
2 tablespoons margarine
1 large onion, diced
1 pound butternut squash, peeled and diced
2 medium carrots, peeled and diced
1/2 cup flour
3 cups low fat milk
1/2 cup white raisins
salt and pepper to taste
2 cups grated provolone cheese
1/4 cup grated Parmesan cheese, reserved for the top
1/4 cup pinenuts or walnuts, reserved for the top

COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
MELT margarine in large saucepan over low heat. Add onion, squash and carrots. Cook the vegetables over low heat until very soft. Stir in flour with a wooden spoon. Gradually stir in the milk until the mixture is smooth. Bring the mixture to a boil and stir in raisins, salt and pepper. Remove from heat and set aside 1 cup.
SPREAD a little of the vegetable sauce in a 9 x 13 x 2 inch baking dish, over the bottom and cover with lasagne. Sprinkle provolone over lasagne and add more vegetable sauce. Continue to layer sauce, provolone and lasagne, ending with a layer of sauce. Sprinkle top with Parmesan and nuts. Bake uncovered for 40 minutes until nicely browned and heated through.

Stuffed Cannelloni

Ingredients:

8 ounce package cannelloni
1/4 cup butter
1/4 cup flour
3 cup milk
salt
pepper
2/3 cup grated Parmesan cheese, divided
1 tablespoon olive oil
1 clove garlic finely chopped
1 onion finely chopped
1 pound lean ground beef
10 ounce package frozen chopped spinach, squeezed dry
1 egg
1 teaspoon basil
3 cups prepared tomato pasta sauce, divided

PREHEAT oven to 350.
COOK pasta according to package directions. Rinse with cold water. Drain well and set aside.

cheese sauce
MELT butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, salt and pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese.

filling
HEAT oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.

Italian Vegetable Creamy Fettuccine

6 servings

Ingredients:
1 12 ounce package dried fettuccine, cooked, drained, kept warm
1 tablespoon olive oil
2 cups broccoli florets
1 cup diagonally sliced celery
1 large onion, cut into wedges
2 clove garlic, finely chopped
3/4 teaspoon crushed, dried basil
12 ounce can evaporated fat free milk
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground white pepper
2 tablespoons cornstarch
3/4 cup chicken broth
1 cup thinly sliced red bell pepper strips
1/2 cup loose pack frozen peas
3/4 cup grated Parmesan cheese


HEAT olive oil in large skillet over medium high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes.

COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender; do not boil. Serve over pasta. Sprinkle with cheese.

Cavatini

1 pound of hamburger
1 pound sausage
8 ounces of sliced pepperoni
8 ounces shredded mozzarella
1 box rotini or other curly pasta

BROWN hamburger and sausage in a pan drain and put in a dutch oven add sauce and pepperoni bring to boil, turn down and simmer for an hour to an hour and a half.
ADD the mozzarella and simmer for half an hour.
COOK pasta. Drain.
SERVE sauce over pasta with Parmesan cheese.

Cannelloni

6 servings

Ingredients
10 ounce package frozen chopped spinach, thawed
cooking spray
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 pound ground chuck
1/2 pound ground turkey
1/4 cup egg substitute
5 tablespoons freshly grated Parmesan cheese, divided
1 teaspoons dried Italian seasoning, divided
salt and pepper to taste
2 of 8 ounce cans no salt added tomato sauce
1/8 teaspoon salt
12 cooked manicotti shells

white sauce
1 1/2 tablespoons butter or stick margarine
3 tablespoons all purpose flour
2 12 ounce cans evaporated skim milk
1/2 teaspoon salt


PLACE spinach between paper towels, and squeeze until barely moist; set aside.
PLACE a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; saute 2 minutes. Add spinach; saute 1 minute. Place mixture in a large bowl; set aside.
COMBINE ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture. Add egg substitute, 2 tablespoons Parmesan cheese, Italian seasoning, salt, and pepper; stir well, and set aside. Combine tomato sauce, Italian seasoning, and salt in a bowl; spread 1 cup over bottom of a 13 x 9 inch baking dish coated with cooking spray.
PREHEAT oven to 375F. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon white sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375F for 30 minutes or until thoroughly heated.

White Sauce


Melt butter in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt; cook until thick, stirring constantly about 3 minutes.

Baked Pasta with Fontina

4 servings

Ingredients:
2 teaspoons olive oil

1/2 teaspoon garlic, minced

1 medium onion, diced

1 eggplant, peeled and diced

1 tablespoon tomato paste

1/4 cup chicken broth

6 ounces penne pasta

1 tomato, chopped

1 cup fontina, grated

HEAT the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. ADD the eggplant and cook until soft. Add the tomato paste and broth. Simmer for 10 minutes. Set aside.

COOK pasta until tender about 7 to 10 minutes. Drain and rinse with cold water.

ADD the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and Fontina. Cover. Bake at 375F for 15 minutes.

Baked Ditalini with Three Cheese

5 servings

Ingredients
1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tablespoons melted margarine

COOK pasta according to package directions, reducing cooking time by one third; drain.
COMBINE the milk and ricotta in a blender while pasta is cooking. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10 inch round casserole dish.
STIR the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes.
SERVE immediately.

Autumn Pasta with Apples and Cranberries

6 servings

Ingredients
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries


COOK pasta according to package directions, drain.
MELT margarine in large skillet and cook ham. Remove to a plate when done.
ADD onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate.
ADD nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3.
ADD cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. ADD sauce to pasta and toss to coat. Add ham, apples and onions.

Smoked Salmon Pasta Salad

15 Minutes to prepare
10 Minutes to cook

4 servings

INGREDIENTS

1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large cherry tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing


COOK pasta until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.

ADD the cucumber slices, top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.

Autumn Pasta with Apples and Cranberries

6 servings

Ingredients
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into
1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into
1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries


Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions.

Apple Lasagne

12 servings

Ingredients:
8 pieces lasagne, uncooked
2 20 ounce cans apple pie filling

Cheese filling:
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup white sugar

Topping:
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg

Optional sour cream garnish:
MIX and chill1 cup sour cream1/3 cup brown sugar

PREPARE lasagne according to package directions; drain.

SPREAD one can apple pie filling in a greased 9 x 13 x 2 inch pan, slicing any extra thick apples. Layer four pieces of lasagne over apples.

MIX together cheese filling ingredients in a bowl, ; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne.

CRUMBLE together topping ingredients in a small bowl. Sprinkle over apple filling. Bake at 350F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.

Exceptional American Lasagna

8 servings

30 minutes to prepare

1 hour 30 minutes to cook

Ingredients:
1 1/2 pounds lean ground beef

1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese

BROWN ground beef, onion and garlic in a skillet over medium heat, and drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
PREHEAT oven to 375 degrees F (190 degrees C). Boil lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
MIX together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt in a medium bowl.
LAYER 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
BAKE in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Wine Tip: Try with red wine.

Angel Hair Pasta with Wild Mushrooms

4 servings

Ingredients:
9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper


BOIL pot of water to a boil. Add a little salt and olive oil.
CUT each mushroom into 2 or 3 pieces.
HEAT the oil and 1 tablespoon butter in a large skillet.
STIR in the shallots, garlic, and the mushrooms over medium high heat, and cook for 3 to 4 minutes.
DEGLAZE the pan with the chicken stock, sprinkle with thyme, and reduce by half.
ADD the arugula and the remaining 2 tablespoons butter to the skillet. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt.
COOK the angel hair until al dente. Drain.
MIX pasta and sauce in a large serving bowl. Sprinkle lightly with Parmesan cheese and serve immediately.

Angel Hair Pasta with Tuna and Tomato Sauce

4 Servings



Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro


MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.



MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.



MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.



COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.

Alfredo Sauce - easy

4 servings

5 Minutes to prepare
5 Minutes to cook

INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

MELT butter in a medium, non-stick saucepan over medium heat.
ADD cream cheese and garlic powder as whisking until smooth. Add milk, a little at a time, again whisking. Stir in Parmesan and pepper. Remove from heat when sauce thickens.
THIN with milk if cooked too long. Toss with hot pasta to serve.

Alfredo Rotini

15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce

PREHEAT oven to 350F.

COMBINE ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper in a medium bowl, ; stir to mix well.

COMBINE hot cooked pasta and alfredo sauce in another bowl.

LAYER half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly.

UNCOVER; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.

Alfredo Regatta

Ingredients:
1 cup milk
1/4 cup half and half
2 1/2 tablespoons butter
3 tablespoons grated Parmesan cheese
1 1/2 tablespoons flour
3 cloves garlic, minced
fresh black pepper to taste
onions to taste
mushrooms to taste
pasta of choice, cooked and drained


SAUTE onions and mushrooms, and set aside.
MIX milk and half & half in pan over low heat, stir for five minutes. Add butter & grated Parmesan as you whisk. After five minutes, stir in flour 1/2 tablespoon at a time. Stir vigorously over high heat.
ADD mushrooms and onions. Add fresh pepper & garlic. Serve over pasta.

Las Cruces Lasagne Rolls

6 servings

Ingredients:
12 pieces of lasagne, uncooked
15 ounce part skim Ricotta cheese
2 eggs
3 tablespoons fresh cilantro, chopped, or 1 tablespoon dried cilantro
1 cup Monterey Jack cheese

Sauce:
1 medium onion, chopped
2 tablespoons fresh cilantro, chopped, or 2 teaspoons dried
1 tablespoons chili powder
2 of 16 ounce cans low sodium stewed tomatoes
4 ounce can chopped green chiles
2 tablespoons olive oil
1 clove garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon oregano


COOK pasta according to the package directions.

Sauce:
SAUTE sauté onion and minced garlic in oil in a large skillet.

MIX tomatoes, chiles and remaining sauce ingredients in the skillet. Simmer for 15 minutes.

SET aside 1 cup of sauce for later.

Filling:
MIX ricotta cheese, beaten eggs and cilantro in a bowl. Reserve 1/2 cup Monterey Jack cheese, add remainder to filling and mix well.

COVER bottom of 10 x 6 inch baking dish with 1/4 of sauce. Spread approximately 1/4 cup cheese filling on each noodle, and roll into a cylinder. Arrange rolls on top of sauce in baking dish. Cover with sauce. Sprinkle with reserved cheese. Cover and bake at 350F for approximately 45 minutes. Remove from oven.

POUR remaining of the sauce over lasagna.

Bechamel Sauce

4 Tablespoons unsalted butter
4 Tablespoons flour
2 cups cold milk
1/2 teaspoon salt
1/8 teaspoon white pepper
dash of nutmeg
1 teaspoon sugar

MELT the butter in a skillet. When it has stopped foaming, stir in the flour and cook, while stirring, for 3 minutes. Make sure it does not brown.
WHISK in the cold milk, nutmeg, salt, pepper and sugar. Continuing to stir, cook for until thickened.
STIR in a little cream if you plan to use as a plain sauce.

Three Cheese Sauce

2 cups of white or Béchamel sauce
¾ cup of grated Cheddar
½ cup of grated Gruyere cheese
¼ cup of grated Parmesan
1 tsp of dry mustard powder
1/3 tsp of paprika
¼ tsp of white pepper
¼ tsp of grated nutmeg
salt


HEAT up the two cups of white sauce in a medium sized saucepan. Add the spices and seasonings while stirring continuously.
STIR in the Parmesan cheese, followed by the Gruyere and then the Cheddar. Stir well and check that the cheeses have melted and blended into the sauce.

Cranberry Bean Soup with Ditalini

10 minutes to prepare and 12 hours to soak
1 hour 30 minutes to cook

5 servings

Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)

MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving

TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.

Spaghetti with Swordfish, Zucchini and Oregano

1 hour to prepare
31 minutes to cook

5 servings

Ingredients
1/3 cup extra virgin olive oil
1 cup white onion, julienne
3-4 medium zucchini, thinly sliced
1 pound swordfish, cut into 1-inch cubes
salt and freshly ground black pepper to taste
2 tablespoons fresh oregano, chopped
1 box Spaghetti


SAUTE onion with olive oil in a large skillet over medium high heat until golden.
ADD zucchini and continue cooking until zucchini is soft.
ADD swordfish; season with salt and pepper. Cook 3-5 minutes or until fish is cooked through. Add oregano; set aside.
COOK pasta acording to package directions. Drain and add to skillet. Mix well and transfer to a serving platter or bowl.

Spaghetti with Prosciutto and Saffron

5 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 cup (4 ounces) prosciutto, thinly sliced
1 teaspoon saffron
1 cup fat free half and half
1/2 box Spaghetti
1/2 cup Parmigiano cheese, freshly grated
salt and freshly ground black pepper to taste

COOK proscuitto with olive oil in a large skillet, over medium heat until crispy.
COMBINE saffron with half and half; mix well. Add to skillet. Simmer for 5 minutes. Set aside.
COOK pasta according to package directions. Drain, reserving 2 cups of cooking water.Immediately add hot pasta to sauce.
ADD cheese and mix well. Add reserved pasta cooking water to thin mixtrure as desired. Season with salt and pepper as desired.
MIX in a serving platter or bowl and serve.

Spaghetti with Mushrooms, Goat Cheese and Rosemary

15 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped

SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.

Spaghetti with Lamb and Artichokes

20 minutes to prepare
30 minutes to cook

5 servings

Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated


SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.

Spaghetti with Fennel and Shrimp

15 minutes to prepare
18 minutes to cook

5 servings

Ingredients
1/4 cup extra virgin olive oil
1 clove (1 teaspoon) garlic, thinly sliced
1 fennel bulb, trimmed and thinly sliced including some of the feathery portion
1 pound medium shrimp, peeled and deveined
1 teaspoon dried oregano leaves (may substitute 1 tablespoon chopped fresh oregano)
1 jar Marinara Sauce
1/2 cup fresh basil leaves, torn into pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 box Spaghetti

SAUTE garlic and fennel with olive oil in large skillet over medium heat until fennel begins to soften.
ADD shrimp and oregano to skillet. Raise heat slightly and saute for 3 to 5 additional minutes or until shrimp is cooked.
ADD Marinara Sauces, basil, salt and pepper.
COOK Spaghetti according to package directions. Drain. Toss pasta with sauce in skillet while cooking and additional 3 to 5 minutes.
SERVE in a large serving platter immediately.


Tip: *If using frozen shrimp, defrost and drain all liquid.

Spaghetti with Double Tomato Sauce

15 minutes to prepare
30 minutes to cook

5 servings

Ingredients
2 pounds ripe plum tomatoes, cut in half and seeded
1/3 cup extra virgin olive oil, divided
1/3 cup (2 each) shallots, diced
1/4 cup sundried tomatoes, julienne
salt and freshly ground black pepper to taste
2 tablespoons fresh basil
1 tablespoon fresh mint
1 box Spaghetti
1 cup (4 ounces) goat cheese, crumbled

PREHEAT oven to 400.
BRUSH tomatoes with 2 tablespoons olive oil. Place on baking sheet cut side down. Roast for 10-20 minutes or until skins are black. Remove from oven; when cool enough to touch, remove skins and coarsely chop.
HEAT oil in a large skillet and sauté shallots. Add sundried tomatoes. Remove from heat.
ADD roasted tomatoes and herbs. Mix gently and heat through.
COOK pasta according to package directions. Drain and add pasta to sauce. Sprinkle with goat cheese.

Spaghetti with Cheesy Pink Sauce

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese

HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve

Rotini with Tomato and Basil Sauce, Shrimp and Leeks

5 minutes to prepare
20 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cups (2 medium) leeks, sliced into thin strips
1 pound shrimp, 25/30 per pound, peeled and de-veined
1 jar Tomato and Basil Sauce
1 box Rotini
1/2 cup fresh basil, cut into thin strips

HEAT olive oil in a large skillet over medium high heat. Add leeeks and saute for 5 minutes or until tender.
ADD shrimp and saute for 2-3 minutes or until shrimp is opaque.
ADD Tomato and Basil Sauce to skillet and set aside.
COOK pasta according to package directions. Drain and toss with sauce in skillet. Stir in basil; drizzle with additional olive oil if desired and serve.

Rotini with Three Cheese Sauce and Fresh Broccoli

5 minutes to prepare
15 minutes to cook

5 servings

Ingredients:
1 box Rotini
3 cups broccoli florets
2 cups cherry tomatoes, halved
1 jar Three Cheese Sauce
3 tablespoons extra virgin olive oil
5 leaves fresh basil, chopped

COOK pasta according to the directions. Add broccoli florets for last 3 minutes. Drain.
HEAT sauce in a skillet with fresh tomatoes. Add pasta and broccoli to skillet. Mix well.
FINISH with basil and oil before serving.

Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese

5 minutes to prepare
12 minutes to cook

4-6 servings

Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste

SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve

Angel Hair with Saffron, Mushrooms and Chicken

15 minutes to prepare
15 minutes to cook

4-6 servings:

Ingredients:

1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped

HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.

Angel Hair with Prosciutto and Asparagus

10 minutes to prepare
9 minutes to cook

4-6 servings

Ingredients
2 tablespoons extra virgin olive oil
3/4 cup finely chopped onion
4-1/2 ounces prosciutto, thinly sliced
1 clove garlic, minced
1 pound asparagus, trimmed, cut into 2-inch pieces
1 cup chicken broth
1 cup half & half
1 cup freshly grated Parmigiano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
1 box (16 ounces) Angel Hair

HEAT oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add prosciutto; sauté 1 minute. Stir in asparagus and broth. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
ADD half & half and cheese to asparagus mixture, stirring until blended.
COOK Angel Hair according to package directions, drain and return to pot.
ADD asparagus mixture to hot Angel Hair and toss. Add salt and black pepper. Transfer to serving platter

Angel Hair with Lobster

15 minutes to prepare
20 minutes to cook


4-6 servings


Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic
1 medium red onion, cut into thin strips
1 pound lobster tail, cut into 6 pieces
to taste salt
to taste freshly ground black pepper
3 tablespoons white wine
2 fresh plum tomatoes, peeled and diced
10 leaves fresh basil, chopped
1 box (16 ounces) Angel Hair



HEAT olive oil in a large skillet over medium heat. Add garlic and onion; saute 5 minutes, stirring occasionally.

ADD lobster meat to skillet and continue cooking 8 to 10 minutes or until cooked through, turning occasionally.

ADD salt and freshly ground black pepper to taste. Add wine and tomatoes; continue cooking for 2 minutes. Stir in basil.

COOK pasta for 1 minute less than package directions. Drain, reserving 1/3 cup of pasta cooking water.

ADD hot past and reserved cooking water to sauce mixture and mix well.

Piemontese-style Angel Hair

10 minutes to prepare
20 minutes to cook

4-6 servings

Ingredients
2 cups fresh parsley
3/4 cup toasted walnuts
1 tablespoon fresh thyme leaves
3 garlic cloves
1/2 cup plus 3 tablespoon extra-virgin olive oil
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 red bell peppers, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
2 leeks, thinly sliced crosswise
2 garlic cloves, finely chopped
1 box (16 ounces) Angel Hair
8 ounces Fontina cheese, cut into small cubes

MIX parsley, walnuts, thyme and garlic cloves in the bowl of a food processor and blend until finely chopped. Gradually add 1/2 cup of oil, processing until well blended. Season the pesto with salt and pepper to taste.
HEAT the remaining 3 tablespoons of oil in a heavy large skillet over medium-high heat.
ADD the bell peppers, leeks, and the finely chopped garlic. Sauté until the bell peppers are crisp-tender, about 15 minutes.
BRING a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 2 cups of cooking liquid.
TOSS the pasta with the pesto, bell pepper mixture, and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten.
SEASON the pasta to taste with salt and pepper, and serve.

American-style Pasta Bake

5 minutes to prepare
40 minutes to cook

5 servings

Ingredients
1 box (16 ounces) Mostaccioli (or Rigatoni, Rotini or Ziti)
1 jar Italian Baking Sauce - Al Forno Sauce (garlic, butter, breadcrumbs and parmesan)
1 full jar (3 1/3 cups) water
2 cups mozzarella cheese, shredded

PREHEAT oven to 425 degrees.
MIX uncooked pasta, 1 jar of Al Forno Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
BAKE 30 minutes. Uncover and stir well.
TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.

Macaroni and Cheese

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
4 tablespoons (1/4 cup) butter
1 large onion, chopped
1/8 cup all-purpose flour
1 teaspoon salt
3 cups milk
1/2 box (8 ounces) Elbows, uncooked
1 1/2 cups cheddar cheese, shredded

HEAT milk in a small saucepan.
MELT butter in a saucepan over medium heat. Add onions and saute until transparent.
STIR in flour and salt; cook for 2-3 minutes.
ADD milk and stir to blend. Bring mixture to a low, steady simmer.
ADD uncooked Elbows, cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it cooks).
REMOVE from heat and add cheese. Stir gently until cheese is melted. Pour mixture into a 1-1/2 quart casserole dish, cover and let sit 5 minutes before serving.

Liguria style Elbows

15 minutes to prepare
5 minutes to cook

5 Servings

Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese

COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.

SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.

SAUTE pine nuts in a pan for few minutes until slightly brown.

MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.

COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.

ADD pasta and pesto. Mix well.

The Ranch Pasta Salad

6 servings


INGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

COOK pasta for 8 to 10 minutes or until al dente; drain and reserve.

MIX black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta ina large bowl.

COVER and refrigerate the bowl to chill for one hour, and serve.

Lemon Parmesan Spaghetti

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4 servings

15 Minutes to prepare
30 Minutes to cook


INGREDIENTS
8 ounces spaghetti
1/3 cup unsalted butter
1 (8 ounce) container sour cream
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

PREHEAT oven to 400 degrees F (200 degrees C).

COOK spaghetti according to package directions until al dente. Drain and place spaghetti in a greased 1.5 quart casserole dish.

MELT butter in medium saucepan over low heat. Remove from heat, and stir in sour cream, lemon peel, and lemon juice. Mix until smooth. Pour mixture over spaghetti in casserole dish. Mix well.

BAKE 15 to 20 minutes in the preheated oven, or until heated through. Remove from oven, and add grated Parmesan cheese and parsley. Season with salt and freshly ground pepper to taste. Serve immediately.

Spaghetti Pudding

4 servings

10 Minutes to prepare
45 Minutes to cook

INGREDIENTS
4 ounces spaghetti, broken into 1 inch pieces
2 tablespoons butter
2 tablespoons chopped cashews
2 tablespoons raisins
2 cups milk
6 tablespoons white sugar

FRY the cashews and raisins with butter in a large skillet over medium heat until golden brown. Remove from pan, and set aside. In the same pan, fry the dry spaghetti pieces until golden brown, about 5 minutes.

ADD the milk to the skillet, and increase the heat to medium. Bring to a boil, then reduce the heat back to low; simmer until the spaghetti is tender, and the milk is thickened. Stir in the sugar, cashews and raisins; turn off heat, and let stand for 30 minutes. Serve hot or cold.

Pasta and Salmon Salad

4 servings

INGREDIENTS
1 (8 ounce) package tri-colored pasta assortment
3 tablespoons curry powder
3/4 pound medium shrimp
1/4 pound smoked salmon, chopped
1 1/2 cups green peas
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
3 tablespoons olive oil
salt & ground black pepper to taste

BOİL water in a large saucepan. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

BOİL the shrimp until they turn pink and curl slightly, 2-3 minutes and drain.

ADD the cooked shrimp, smoked salmon and green peas to the pasta.

MIX the tarragon, lemon juice, and salt and pepper in a small bowl. Add the oil and stir vigorously until blended. Add the oil and stir vigorously until blended.

POUR dressing over pasta dish. Toss well and serve.

Onion Pasta

5 servings

INGREDIENTS
5 onions, thinly sliced
1/2 cup olive oil
4 tablespoons butter
1 teaspoon dried basil
1 cup water
1 tablespoon chicken bouillon
1 pinch ground black pepper
1 pound dry pasta


MELT butter in a large skillet and brown onions.

ADD basil, pepper, water and bouillon and cook on low heat for 10 minutes.

ADD onions to cooked pasta, sprinkle with cheese and serve.

Spaghetti Sauce

30 Minutes to prepare
4 Hours to cook

Original recipe yield:12 quarts

INGREDIENTS
4 pounds onions
6 green bell peppers
1 1/2 cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup olive oil
2 tablespoons Italian seasoning

GRIND onion, pepper and garlic in meat grinder.

MIX ground vegetables, whole tomatoes, diced tomatoes, tomato sauce, tomato paste, tomato puree, olive oil and Italian seasoning in a large saucepan .

BOIL first then reduce heat to simmer for 4 to 5 hours. Stir occasionally.

TIP: For meatball sauce, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.

Baked Spaghetti

20 Minutes to prepare
30 Minutes to cook

6 servings

INGREDIENTS
3/4 pound lean ground beef
1 jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

PREHEAT oven to 350 degrees F.

COOK beef until brown in large skillet.

MIX spaghetti sauce into skillet. Reduce heat and simmer.

COOK pasta until al dente and drain.

MIX together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake until heated through and cheese is bubbly.

Easy Tasty Lasagna

20 Minutes to prepare
1 Hour to cook

8 servings

INGREDIENTS
1 1/2 pounds ground beef
1 small onion, chopped
1 jar spaghetti sauce
3 pounds frozen cheese ravioli, thawed
4 cups shredded mozzarella cheese

PREHEAT oven to 375 degrees F.

BROWN ground beef with onion in a skillet over medium heat, ; drain grease. Pour in spaghetti sauce and simmer 5 minutes.

SPRAD sauce and beef in a 9x13 inch baking dish and cover bottom. Put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like with regular lasagna. Finish with sauce on top.

BAKE uncovered in a preheated oven for 1 hour.

Cheese Ravioli with Pepper Topping

6 servings

15 Minutes to prepare
20 Minutes to cook

Ingredients
1 pound cheese ravioli
3 tps olive oil
1 small diced onion
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes


COOK ravioli for 8 to 10 minutes, and drain.

HEAT olive oil in large skillet and saute onion and bell peppers until tender.

ADD the broth, season with pepper flakes, and simmer 5 minutes. Pour pepper mixture over ravioli.

Favorite Marinara

Ingredients
4 tbls olive oil
1 medium onion chopped fine
3 fresh garlic cloved (minced)
3 tbls fresh basil (chopped)
1 28oz can crushed tomatoes
1 tbls sugar

1 package Linguine

SAUTE onions, and garlic in olive oil.

COOK linguine.

ADD other ingredients and white or black pepper to taste. Bring to boil. Reduce heat and simmer for 15 to 20 minutes.

SERVE over Linguine.

Linguine with Arugula, Tuna & Hot Pepper

4 Servings

INGREDIENTS:
1 pound dried linguine

1/2 cup extra virgin olive oil

2 large garlic cloves, finely minced

hot red pepper flakes

7 ounce can tuna in olive oil, drained

salt

3/4 pound baby arugula

COOK linguine al dente.

HEAT olive oil, garlic and hot pepper flakes over moderately low heat until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt and add a few tablespoons of boiling water from the pasta pot to make the mixture moist and sauce-like. Keep warm over low heat.

SET aside 1 cup of boiling water just before the pasta is ready. Drain pasta and return it to the warm pot set over moderate heat. Add arugula and contents of the skillet and toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Serve immediately.

Pasta Surprise

4 servings

Ingredients
400g fresh or dried fettuccine or tagliatelle
2 tbsp of extra virgin olive oil
25g dried porcini mushrooms
40g fresh mushrooms, sliced
2 cloves garlic, finely chopped
125ml white wine
1 tsp finely chopped long red chili
1 tsp of dried thyme
A handful of grape or cherry tomatoes, roughly chopped
20g – 30g pine nuts, roasted
Parmesan, to serve
Basil or fresh thyme to garnish

Sauce
Olive oil
½ onion, chopped
400gm canned cherry tomatoes, puréed
Salt, sugar and pepper to taste

FRY onion with olive oil over medium heat until soft. Add tomatoes and cook for 10 mins or until sauce is thickened. Season to taste with salt, sugar and pepper.

SOAK the porcini mushrooms with 1 cup of hot water for 15 mins. Squeeze out the excess water from the mushrooms, coarsely chopped. Reserve the soaking liquid.

HEAT oil, add garlic & thyme and cook until soft. Add chilli, mushrooms and cook for 3 mins. Add wine, reserved mushroom liquid and the tomato sauce. Simmer until the sauce thickens.
Meanwhile, cook the pasta as per package direction. I used fresh pasta, which took 3-4 mins to cook.

ADD the chopped grape tomatoes to the sauce and heat through. Toss the pasta with the sauce. Sprinkle with toasted pine nuts and shaved parmesan. Serve immediately.

Italian gift

Great taste, great smell!

4 to 6 servings

Ingredients
1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

HEAT the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes.

REMOVE the sausages from the pan.Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

CUT the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

COOK pasta while the sauce simmers. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

Artichoke and Sun-dried Tomato Pasta

30 Minutes to prepare
10 Minutes to cook

4 servings

INGREDIENTS
1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped

10 fresh asparagus

m10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice

3 taplespoons of sliced black olives
1 cup dry white wine
1 cup Parmesan cheese

COOK pasta in boiling water until done and drain.

MELT butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, asparagus, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

TOSS pasta with sauce. Top with tomatoes, lack olives and cheese, add pepper to taste, and serve.

Mexican Lasagna

25 Minutes to prepare
20 Minutes to cook

5 servings

INGREDIENTS
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese

PREHEAT oven to 350 degrees F (175 degrees C).

BROWN the ground beef in a large skillet over medium-high heat, and stir in the taco seasoning and tomatoes.

LINE a 9x13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.

Fettucine Carbonara

25 Minutes to prepare
2 Minutes to cook

4 servings

INGREDIENTS
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste

COOK fettuccini for 8 to 10 minutes or until al dente; drain.

FRY bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.

BEAT the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.

COOK for 1 to 2 minutes, or until slightly thickened on low heat. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Lemon Pasta Sauce

4 servings

INGREDIENTS
4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta

COMBINE the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.

COOK pasta for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

TIP: Serve with cubed cooked meat or veggies for a full meal.

Light Pesto

5 Min to prepare

5 servings

INGREDIENTS
4 ounces Romano cheese, cut into 1-inch pieces
6 cloves garlic
2 2/3 cups loosely packed fresh basil leaves
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti


MIX Romano cheese and garlic in a food processor for 30 seconds. Then add the basil, nuts, salt and pepper; and process for about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined.

TOSS the spaghetti.

Summer Pasta D'lite

2 Hrs 10 Min to prepare
10 Min to cook
Ready by 2 Hrs 20 Min

2 servings

INGREDIENTS
6 large black olives, chopped
3 tomatoes, chopped
1 (6 ounce) can tuna, drained
1/2 cucumber, chopped
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper to taste
4 ounces angel hair or favorite pasta


MIX olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. Stir well and chill in refrigerator for 2 hours.

COOK the pasta for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool.

TOSS with tomato mixture, and serve.

THE Pasta Salad

15 Min to prepare
25 Min to cook
READY BY 9 Hrs

7 servings

INGREDIENTS
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika


COOK pasta for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

BOIL the eggs in a saucepan, simmer for 10 to 15 minutes. Let cool completely, then peel and slice.

TOSS together the pasta, egg, ham, peas, and Swiss cheese in a large serving bowl. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

POUR 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Confetti Pasta Salad

6 servings


INGREDIENTS
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives


COOK pasta according to package directions. Rinse in cold water, and drain.
WHISK together mayonnaise, vinegar, salt, black pepper, and garlic in a large mixing bowl, until well blended. Mix in basil.

ADD pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Salmon & Caviar Linguine

10 Min to prepare
10 Min to cook

4 servings

INGREDIENTS
2 (8 ounce) packages fresh linguine pasta
1 cup cream
4 ounces smoked salmon, chopped
1 pinch freshly grated nutmeg (optional)
1 pinch ground black pepper, or to taste (optional)
1 1/2 tablespoons black caviar
1 bunch chopped flat leaf parsley


COOK pasta for 8 to 10 minutes or until al dente; drain.

HEAT cream in a small saucepan, over medium-low heat. Stir in the smoked salmon, and season with nutmeg and black pepper if desired. Stir frequently until thickened.

PLACE drained pasta into a large serving bowl. Pour the cream sauce over the pasta, and add the caviar. Toss gently until some of the caviar has broken and colors the pasta slightly. Serve immediately with a sprinkling of parsley.

NOTE: Do not add any salt until tasting, smoked salmon and caviar are already salty.

The sauce is very rich; with a green salad, this makes a full meal."

Gazpacho Pasta Salad

20 Min to prepare
10 Min to cook
READY BY 2 Hrs 30 Min

6 servings

INGREDIENTS
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice


COOK pasta for 8 to 10 minutes or until al dente; drain.

TOSS pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice together in a large bowl.

REFRIGERATE for 2 hours. Toss again before serving.

TIP: Add 1 cup of cooked chicken or shrimp to make a main dish.

Asparagus, Feta and Couscous Salad

4 servings

10 Min to prepare
20 Min to cook

INGREDIENTS
2 cups couscous
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces grape tomatoes, halved
6 ounces feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Black pepper, to taste


COOK couscous according to package instructions. Put aside and allow to cool slightly.
STEAM asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
TOSS the asparagus, tomatoes, and feta with couscous. Add the olive oil, balsamic vinegar, and black pepper.

Lasagna Primavera

15 minutes to prepare
25 minutes to cook

Ingredients

lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese

COOK noodles.

MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.

OIL bottom of the lasagna dish lightly.

PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.

FINISH with a layer of noodles and top with the remaining mozzarella cheese.

BAKE at 375 for 25 minutes.

Shrimp & Pasta Salad

Great summer treat! Easy and delicious...

8 Servings

Ingredients:
2 cups pasta cooked, drained and tossed with 1 Tsp. olive oil
1 Tsp. Vinegar
2 handsfull of Olives, chopped
1 4 oz. can Pineapple, crushed and drained
1 tsp. Celery Seed
salt & pepper
1 8 oz. Shrimp, drained
2 cups Mayonnaise

TOSS all ingredients together and refrigerate until ready to serve.

Apple Juice Vinaigrette

4 to 6 servings of pasta salad
ready by 10 minutes to make

Ingredients:
4 tablespoons olive oil
2 tablespoons cider vinegar
1/2 cup apple juice
1/4 teaspoon salt
1/2 teaspoon minced garlic

PUT olive oil, cider vinegar, apple juice, salt and garlic into a jar, close the top tightly and shake


Note: Apple Juice Vinaigrette keeps for months in a tightly-covered jar in the refrigerator.

Sour Pasta Salad

2 servings
ready by 20 minutes

Ingredients:
2 cups cooked pasta (tubes, macaroni, small shells, or twists)
Half a red bell pepper, minced
1 scallion, minced
2 tablespoons chopped black olives
6 tablespoons Apple Juice Vinaigrette
Salt and pepper


COOK 1 cup (1/4 pound) pasta and run cold water after boiling. Rinse and transfer to a medium-sized bowl.

PUT the bell pepper, scallion, and olives to the pasta in the bowl and mix.

SHAKE Apple Juice Vinaigrette jar and pour 6 tablespoons into the pasta.
Stir again with a wooden spoon.

ADD a few shakes of salt and pepper, stir again, and serve warm or cool.


See also: Apple Juice Vinaigrette