Southwestern Monterey Jack & Shells Casserole

Makes 6 (1 cup) servings.

Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) half-and-half
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon salt
8 ounces pepper Jack cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

HEAT oven to 350°F. Spray 8-inch square (2-quart) baking dish with no stick cooking spray.
COOK pasta shells according to package directions. Drain.
HEAT half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chilies and salt. Add cooked pasta; toss to coat.
SPREAD half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
SPRINKLE crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.

Tip:
If the cheese in this recipe is too hot for your taste, substitute 4 ounces Monterey Jack cheese for the 4 ounces pepper Jack cheese.

Spaghetti with Tuscan Diced Vegetable Sauce

Serves 4 to 6

Ingredients:
1 large artichoke
1 large lemon, cut in half
2 medium-sized zucchini
1 large stalk celery
1 medium-sized red onion, peeled
1 medium-sized carrot, scraped
20 large sprigs parsley, leaves only
6 tablespoons olive oil
1 pound ripe, fresh tomatoes or 1 pound canned tomatoes
Salt and freshly ground black pepper
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried oregano
1/2 cup chicken or beef broth
1 pound dried spaghetti
salt

PLACE the artichoke in a bowl of cold water with the lemon halves; put the zucchini and celery in a second large bowl of cold water and soak both for 30 minutes.
CHOP the onion, carrot, and parsley. Place the oil in a heavy, medium-sized flameproof casserole over low heat, and when the oil is warm, add the chopped ingredients and sautè for 10 minutes.
CLEAN the artichoke and cut it into 1-inch pieces. Cut the zucchini lengthwise into quarters, then into 1/2-inch pieces. Cut the celery into similar-sized pieces. Add the vegetables to the casserole, sautè for 2 minutes, then cover and cook over medium heat for 20 minutes, stirring every so often with a wooden spoon.
CUT tomatoes them into pieces. Pass fresh or canned tomatoes through a food mill, using the disc with the smallest hole into a ceramic or glass bowl. Add tomatoes to the casserole and season with salt, pepper, red pepper flakes, and oregano. Cover and cook for 20 minutes more. Add the broth, cover, reduce heat, and simmer for 15 minutes, taste for salt and pepper. (The sauce may be prepared a day in advance, refrigerated in a covered ceramic or glass bowl and reheated before using.)
BRING a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook for 9 to 12 minutes depending on the brand. As the pasta cooks, warm a large serving dish and ladle some of the sauce onto it. Drain the pasta, transfer it to a prepared platter, add the remaining sauce, mix well and serve hot.

Red Bean & Vegetable Rigatoni

6 servings

Ingredients:
4 ounces uncooked dried rigatoni* or your favorite uncooked dried pasta
4 tablespoons butter or margarine
3 tablespoons chopped fresh basil leaves** or 2 teaspoons dried basil leaves.
1/2 cup sliced green onions
1 teaspoon finely chopped fresh garlic
2 cups broccoli florets
1 medium (1cup) red pepper, cut into 3/4-inch pieces
1 (15-ounce) can red or black beans, rinsed, drained
1 (11-ounce) can whole kernel corn with green and red peppers, drained
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese, if desired

COOK rigatoni according to package directions. Drain. Toss pasta with 1 tablespoon butter and 1 tablespoon basil. Keep warm.
MELT remaining butter in 10-inch skillet until sizzling; add green onions and garlic. Cook over medium heat, stirring occasionally, until onions are softened (1 to 2 minutes).
ADD broccoli and red pepper. Continue cooking, stirring occasionally, until peppers are crisply tender (3 to 4 minutes). Add remaining basil and all remaining ingredients except Parmesan cheese. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes).
TOSS together hot vegetable mixture and hot cooked rigatoni; sprinkle with Parmesan cheese, if desired.

Rotini and Cheese

8 servings

Ingredients:
4 cups (about 11 ounces) uncooked rotini or rotelle pasta
3 tablespoons butter, divided use
3 tablespoons all-purpose flour
3 cups milk, heated
2 tablespoons Dijon mustard
1 teaspoon salt
3 1/2 cups (14 ounces) grated Cheddar cheese, divided
1/4 cup dry bread crumbs Fresh parsley springs, optional

PREHEAT oven to 350° F. Grease 2-quart casserole or 13x9-inch baking dish with 1 tablespoon butter.
COOK rotini in salted boiling water until al dente (or firm); drain and set aside.
HEAT 2 tablespoons butter in medium saucepan over medium heat until melted. Slowly add flour; cook and stir about 3 minutes. Gradually add milk and continue to stir; cook about 6 minutes until mixture boils and thickens. Stir in mustard and salt. Remove from heat; stir in 3 cups cheese until smooth. Pour over cooked rotini; mix well. Pour into prepared dish.
COMBINE remaining 1/2 cup cheese, bread crumbs and dash of salt. Sprinkle over top of casserole.
BAKE about 30 minutes or until hot and bubbly and browned on top. Garnish with parsley, if desired.

Portobella Lasagna

Serves 6 to 8

Ingredients:
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced Portobellas
1/2 teaspoon salt
1/4 cup water1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella

PREHEAT the oven to 350*F (175*C). Follow package directions and cook lasagna noodles al dente.
PLACE the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
REMOVE mushrooms out of the liquid with a slotted spoon and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
COMBINE ricotta, egg and 1/4 cup Parmesan cheese in small bowl; season with salt and pepper; mix well.
LAYER 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.

Pumpkin Gnocchi with California Walnut Brown Butter Sauce

6 servings

Ingredients:
1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 1/2 cups all-purpose flour
1 large egg yolk
salt and pepper
1/4 teaspoon ground nutmeg
1/4 cup butter
1 cup walnuts, roughly chopped
2 tablespoons chopped fresh sage
1/2 cup freshly shaved Parmesan cheese

COMBINE pumpkin and butter in large bowl; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
BRING 6 cups salted water to boil in large pot, and cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
MELT butter in skillet over medium heat, cooking until it just starts to deepen in color. Add walnuts, sage, salt and pepper; cook 1 minute more. Drizzle walnut butter over gnocchi and top with shaved Parmesan.

Quick Tortellini Supper

6 servings

Ingredients:
2 (9-ounce) packages fresh cheese-filled tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.
1 tablespoon butter
1 teaspoon minced garlic
1 cup sliced fresh mushrooms
1 (10-ounce) package frozen peas, thawed
3/4 cup (3 ounces) cheddar cheese, shredded

COOK pasta according to package directions. Drain. Set aside.
MELT garlic butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.

Mushroom Stroganoff

2 servings

Ingredients:
5 ounces uncooked dried or 9-ounce package refrigerated spinach fettuccine.
1 tablespoon butter
2 (8-ounce) packages sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
pepper
1 cup vegetable broth
2 tablespoons tomato paste
1/2 cup sour cream or French onion sour cream dip

COOK fettuccine according to package directions. Drain. Keep warm.
MELT butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat until mushrooms are tender (5 to 7 minutes).
STIR flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Boil 1 minute, stirring constantly.
STIR in sour cream. Continue cooking until mixture is heated through (1 to 2 minutes). (DO NOT BOIL.) Serve mushroom mixture over hot cooked fettuccine.

TIP: Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.

Roasted Red Pepper Sauce over Tortellini

2 servings

Ingredients:
1 (9-ounce) package refrigerated cheese-filled tortellini (or meat-filled)
1 (12-ounce) jar roasted red sweet peppers, drained
1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon butter
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1 teaspoon sugar

COOK tortellini according to package directions. Drain; keep warm.
PLACE roasted sweet pepper in a food processor bowl or blender container. Cover and process or blend until smooth. Set aside.
sauce
COOK the onion and garlic in a medium saucepan in butter until tender. Add pureed roasted peppers, thyme, oregano and sugar. Cook and stir until heated through.
POUR sauce over the tortellini. Toss to coat.

Ravioli with Black Bean Salsa

4 servings

Ingredients:
1 (9-ounce) package cheese ravioli
1 (16-ounce) jar mild salsa
1 (14-ounce) can black beans, drained and rinsed
1 1/2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack cheese

COOK pasta according to package directions.
HEAT salsa and black beans in medium saucepan; gently fold in pasta . Top with cheese and cilantro.

Plum Tomatoes with Fettuccine and Mozzarella

4 servings

Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese

COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.

Penne with Tomato Caper Sauce

6 servings

Ingredients:
1 pound dried penne
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup shrimp sauce
1/3 cup sliced ripe olives
1/4 cup capers
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
ground black pepper
Freshly grated Parmesan cheese for accompaniment

COOK pasta according to package directions.
HEAT olive oil in large saucepan over medium-high heat. Add garlic; cook for 1 minute. Add tomatoes with juice, cocktail sauce, olives and capers. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
STIR in cilantro, basil and pepper; cook, stirring occasionally, for 5 minutes.
TOSS with pasta. Sprinkle with Parmesan cheese, if desired.

Penne with Herbed Zucchini and Goat Cheese

2 servings

Ingredients:
6 ounces penne or other tubular pasta
3 medium zucchini
1 large garlic clove
2 teaspoons mixed fresh herbs such as rosemary, thyme, oregano, and marjoram leaves
2 ounces (1/4 cup) soft mild goat cheese
1 tablespoon olive oil

FILL a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
HALVE zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
HEAT oil in a heavy skillet over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
COOK pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

One-Pot Mexican Macaroni and Cheese

4 servings

Ingredients:
3 cups dry rotelle or wagonwheel pasta (8 ounces)
3 cups water
1 cup evaporated milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon Jalapeños, diced
1/2 cup shredded Monterey Jack cheese

BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
REDUE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.

Mama's Casserole of Tuna and Noodle

6 servings

Ingredients:
12 ounces ribbon-style noodles (fettuccine or pappardelle, broken into two thirds)
1 tablespoon olive oil
3 medium stalks celery, diced
1 cup sliced white or crimini mushrooms, optional
2 cups rice milk or soymilk
1/4 cup unbleached white flour
10- to 12-ounce package baked tofu, finely diced
2 to 3 scallions, sliced
Salt and freshly ground black pepper
Wheat germ for topping

PREHEAT the oven to 350*F.
COOK the noodles in plenty of rapidly simmering water until al dente, then drain.
HEAT the oil in a medium saucepan. Add the celery dice and sauté over medium heat for 3 to 4 minutes. Add the mushrooms and continue to sauté until they are wilted, about 5 minutes longer.
POUR 1 1/2 cups of the milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.
COMBINE the noodles, celery-mushroom mixture, sauce, tofu, and scallions in a large mixing bowl. Mix gently but thoroughly. Season to taste with salt and pepper and toss again.
TRANSFER the mixture to an oiled, wide shallow casserole dish. Sprinkle generously with wheat germ. Bake for 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.

Mixed Bounty Grill

6 servings

Ingredients:
8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1/2 pound (6) asparagus spears, coarsely chopped
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
salt
4 cups coarsely chopped tomatoes

COOK rotini according to package directions. Drain. Keep warm.
COOK peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5 to 7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4 to 6 minutes).
COMBINE vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
ADD grilled vegetables to tomato mixture; toss gently to coat.

Pasta Rosa-Verde

4 servings

Ingredients:
8 ounces dry ziti or mostaccioli pasta
1 medium onion, thinly sliced
2 garlic cloves, finely minced
1 tablespoon olive oil
4 to 6 medium-sized ripe tomatoes, seeded and coarsely chopped
salt & freshly ground black pepper to taste
1/4 teaspoon crushed red pepper (optional)
3 cups arugula, watercress, and/or spinach, coarsely chopped
1/4 cup pine nuts or slivered almonds, toasted
2 tablespoons crumbled Gorgonzola or other blue cheese

COOK pasta according to package directions. Drain; keep warm.
COOK the onion in a large skillet and garlic in hot olive oil over medium heat until onion is tender.
ADD tomatoes, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomatoes are warm and release some of their juices.
STIR in Arugula, watercress, and/or spinach. Heat just until greens are wilted.
ARRANGE the pasta in individual bowls. Spoon the sauce over the pasta. Sprinkle with toasted pine nuts or almonds and Gorgonzola or other blue cheese.

Tortellini Stir-Fry

4 servings

Ingredients:
9-ounce package cheese tortellini, prepared according to package directions, drained
1 tablespoon olive oil
16-ounce package loose-pack frozen stir-fry vegetables
1/3 cup prepared peanut- or garlic-flavored stir-fry sauce
2 tablespoons water
1/8 teaspoon crushed red pepper (optional)
2 tablespoons chopped unsalted cashews or peanuts

HEAT oil in large skillet over medium-high heat. Add vegetables; cook, stirring occasionally, for 7 to 8 minutes or until crisp-tender.
STIR in cooked pasta, stir-fry sauce, water and crushed red pepper; cook for 1 to 2 minutes or until mixture is heated through. Sprinkle with nuts just before serving.

Tomato & Arugula Pasta

6 servings

Ingredients:
6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
salt and ground black pepper to taste
1/3 cup extra virgin olive oil
7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)
1 cup arugula (or spinach), washed and dried
1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)

COMBINE tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
RE-HEAT cooked pasta in vegetable stock or water.
DRAIN pasta immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.

Pasta with Fresh Tomato and Olive Sauce

2 main-course servings

Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.

Hazelnut Pesto

Makes 1 cup

Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste

PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.

Penne with Feta and Hazelnut Pesto

4 servings

Ingredients:
8 ounces penne pasta, cooked according to package
Hazelnut Pesto (see RECIPE LIST)
4 ounces feta cheese, at room temperature

PLACE the pesto in a large saute pan. Whisk in the cheese until smooth.
TOSS the penne into the pesto mixture and stir together over very low heat for 1 minute until thoroughly coated and heat through.
POUR into a warm serving dish and serve.

Pasta Twists with Beer-Cheese Sauce

4 servings

Ingredients:
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste

COOK pasta according to package directions. Drain; keep warm.
COOK carrots, zucchini, and mushrooms in a medium saucepan in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
ADD cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
ARRANGE pasta on individual plates or a large serving platter. Spoon the sauce over pasta.

Pasta with Pesto and Beans

4 servings

Ingredients:
7-ounce package Pesto (see RECIPE LIST)
8 ounces rotini pasta, prepared according to package directions
15-ounce can cannellini beans, rinsed and drained
1/3 cup chopped, drained oil-packed sun-dried tomatoes
1/8 teaspoon red pepper flakes
1/4 cup freshly grated Parmesan cheese

COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low heat. Add pasta, red pepper flakes and cheese; stir well to combine.

Ortega Vermicelli

Ingredients:

4 servings
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
8 ounces fideo (coil vermicelli pasta), broken into pieces
14.5-ounce can recipe-ready diced tomatoes, undrained
14.5-ounce can chicken broth
7-ounce can green chiles, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
feta cheese

HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pasta; cook, stirring constantly, for 1 to 2 minutes or until pasta starts to turn golden.
STIR in tomatoes with juice, broth, chiles, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese just before serving.

Mexicali Macaroni and Cheese

6 servings

Ingredients:
2 (12-ounce) packages Macaroni and Cheese
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild Salsa
3/4 cup crushed tortilla chips

PREHEAT oven to 400°F.
MIX macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
BAKE for 25 to 30 minutes or until bubbly around edges.

Pasta with Lentils

Serves 4

Ingredients:
1 large onion, finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
2/3 cup lentils
2 carrots, peeled and finely chopped
Salt and freshly ground black pepper to taste
1/2 pound rotelle pasta, cooked according to package directions
1/2 cup minced flat-leaf parsley leaves
Freshly grated Parmesan as an accompaniment

COOK onion with the thyme in a large heavy skillet in oil over medium heat, stirring, until the onion is golden.
MIX the lentils with 2 2/3 cups water, bring water to a boil and simmer lentils, covered, for 12 minutes. Add the carrots and simmer mixture, covered, for 3 minutes or until lentils and carrots are just tender.
TRANSFER lentil mixture with the liquid to skillet, season with salt and pepper, and simmer for 2 minutes. Add cooked pasta and parsley to the lentil mixture and toss to combine. Serve with the Parmesan.

Pasta & Vegetables in Wine Sauce

6 servings

Ingredients:
9-ounce linguine
3 tablespoons butter
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch 1 pound
(24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese

COOK linguine according to package directions; drain.
MELT butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
SERVE over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.

Mediterranean Pasta with Pistachios

4 servings

Ingredients:
2 cups onion, cut into narrow wedges
2 tablespoons olive oil (can use oil drained from tomatoes)
2 tablespoons minced garlic
1 tablespoon all-purpose flour
1 1/2 cups dry white wine
1 cup pistachios
1 cup sun-dried tomatoes, packed in olive oil
1 tablespoon dry basil
1 tablespoon dry oregano
1/2 cup minced fresh parsley (optional)
1 cup freshly grated Parmesan cheese
8 ounces angel hair pasta (capellini), broken up

SAUTE onions in oil in 12-inch skillet for 5 to 10 minutes or until cooked through. Add garlic and sauté 1 minute more. Stir flour into onions and garlic; add wine and cook, stirring until mixture comes to a boil and thickens slightly. Add pistachios, tomatoes, basil, oregano and parsley to pan and heat through. Keep warm.
COOK pasta in boiling water 3 to 5 minutes or just until tender (note package directions). Drain.
Combine pasta and sauce; sprinkle with cheese and toss lightly. Offer additional cheese as garnish, if desired.

Rigatoni with Spicy Tomato-Cheese Sauce

Serves 4

Ingredients:
3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 teaspoon dried red pepper flakes
1/2 teaspoon pepper
1 teaspoon dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 pound rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan

HEAT oil in heavy large skillet over medium-low heat. Add flour; stir and saute for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally.
Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
Serve, passing additional Parmesan cheese separately.

Sunny Sweet Lasagna

4 servings

Ingredients:
1/2 cup chopped walnuts, divided
1 tablespoon butter
1 cup finely chopped leeks
2 cups cooked, mashed sweet potato
6 tablespoons undiluted orange juice concentrate, divided use
1 1/4 cups chicken broth
1 teaspoon dried thyme
Salt and pepper, to taste
8 lasagna noodles, cooked according to package directions
1 cup finely shredded spinach or Swiss chard
1/8 teaspoon red pepper flakes

COOK walnuts in large, dry skillet over medium-high heat until lightly toasted, about 1 to 2 minutes; remove to bowl and set aside. In same skillet, melt butter. Sauté leeks until softened, about 2 to 3 minutes, stirring occasionally. Reduce heat to medium and add sweet potato, 1/4 cup of the orange juice, 1/4 cup of the chicken broth, 6 tablespoona of the walnuts, thyme and salt and pepper. Set aside; keep warm. Cut each cooked noodle into 3 equal-size rectangles; cover and set aside.
COMBINE remaining chicken broth in small saucepan, , remaining orange juice, spinach and pepper flakes. Bring to a boil; reduce heat and simmer gently 2 to 3 minutes. To assemble ravioli, place 3 noodle rectangles onto each dinner plate; top with sweet potato mixture, about 3 tablespoons per noodle. Cover with remaining noodles. Spoon spinach mixture over noodles and sprinkle with remaining walnuts.

Lemon & Thyme Roasted Vegetables with Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 1/2 cups 1-inch pieces fresh asparagus
1 1/2 cups lengthwise quartered baby carrots
1 1/2 cups thin strips red bell pepper
1 cup sliced 1/2-inch leeks
1 cup cubed 1/2-inch rutabaga
8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)
1/4 cup chopped fresh parsley
2 tablespoons butter, melted
1 teaspoon grated lemon zest
Freshly grated Parmesan cheese, if desired

HEAT oven to 400°F.
COMBINE oil, thyme, garlic and salt in small bowl.
PLACE vegetables in 13x9-inch baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover pan with aluminum foil.
BAKE, stirring occasionally, 25 minutes. Uncover; continue baking for 15 to 20 minutes, stirring once, or until vegetables are tender and just start to brown.
COOK spaghetti according to package directions. Drain.
TOSS hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

Fusilli Provencal

Serves 4 to 6

Ingredients:
Salt1 cup trimmed and chopped string beans (2 inch lengths)
1 pound dried or fresh fusilli or another short, chunky pasta shape
1/4 cup extra-virgin olive oil
1 onion, diced
2 garlic cloves, thickly sliced
2 small zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
12 oil-packed sun-dried tomatoes, drained of excess oil and cut into 1/4-inch strips
2 cups milled or crushed canned plum tomatoes
1 tablespoon dried oregano
1/4 cup freshly grated Parmesan cheese

BRING a large covered pot of salted water to a boil. Prepare a large bowl of ice water. When the water boils, add the green beans and cook about 8 minutes, until tender all the way through; with a slotted spoon, transfer to the ice water to stop the cooking.
RETURN the water to the boil. Add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way thorough.
MAKE the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring, until the garlic is golden, about 3 minutes. Add the zucchini, stir, cover and cook 4 minutes. Add the cooked green beans, both kinds of tomatoes, oregano, and salt to taste, and cook, uncovered, 2 minutes more.
Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Serve immediately, generously sprinkled with Parmesan.

Farfalle, Tomato, Peas and Ricotta Salata with Lemon

Serves 4

Ingredients:
1 pound farfalle pasta (bow ties)
2 cups frozen peas
6 ounces ricotta salata cheese, broken into 1/2-inch pieces
4 large "garden-ripe" tomatoes, finely chopped
1/3 cup fresh lemon juice
Zest of 1 lemon
3/4 cup packed fresh basil leaves, chopped
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling

COOK pasta according to package directions, stirring in peas the last 30 to 45 seconds of cooking time. Drain well.
COMBINE cheese, tomatoes, lemon juice, zest, basil into a large bowl . Add hot pasta and peas to mixture and toss to combine. Season pepper and sprinkle with Parmesan, as desired.

Broccoli Pesto Linguine

4 servings

Ingredients:
1 cup boiling water
2 bouillon cubes or 2 teaspoons chicken flavored soup base or granules.
10-ounce package frozen chopped broccoli,
1/3 cup freshly grated Romano or Parmesan cheese
1/2 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1/2 teaspoon minced garlic
9-ounce package Linguine
4 fresh basil leaves for garnish (optional)

COMBINE water and bouillon in small bowl; stir to dissolve. Place bouillon mixture, broccoli, cheese, basil, oil and garlic in food processor or blender; cover. Process until smooth to form pesto.
PREPARE pasta according to package directions; drain. Toss pesto with pasta. Season with ground black pepper. Garnish with basil leaves.

Pasta with Asparagus and Pistachios

4 servings

Ingredients:
1 cup asparagus tips and pieces cut into 1-inch slices
8 ounces spaghetti
3 tablespoons olive oil - divided
1/4 cup chopped green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
1/2 cup coarsely chopped pistachios
1/4 cup chopped parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon lemon juice

BOIL the asparagus in a small pot and time for 1 minute. Rinse with cold water, drain and set aside.
COOK the spaghetti according to package directions, adding 1 tablespoon olive oil to the cooking water.
HEAT 2 tablespoons olive oil in a sauté pan and slowly sauté the green onions, shallots and garlic until soft, about 3 to 4 minutes. Add the asparagus, stir and cook 2 minutes.
DRAIN the spaghetti and add to the pan. Stir in the pistachios, parsley, Parmesan and lemon juice.

Homemade Manicotti

6 servings

Ingredients:
Crepe Noodles:
1 1/2 cups all-purpose flour
1 cup milk
3 eggs
salt
Filling:
1 1/2 pounds ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg
1 tablespoon minced fresh flat-leaf parsley
28-ounce jar spaghetti or marinara sauce (or your own)
Freshly grated Parmesan cheese for sprinkling

PLACE flour in a bowl; whisk in milk, eggs and salt until smooth. Pour about 2 tablespoons onto a hot greased 8-inch skillet; spread to a 5-inch circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes between waxed paper; set aside.
filling
COMBINE cheese, egg and parsley. Spoon 3 to 4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13 x 9 x 2-inch baking dish. Place crepes, seam-side down, over sauce; pour remaining sauce over top. Cover and bake at 350*F (180*C) for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Serve, passing additional Parmesan cheese, if desired.

Fettuccine Alfredo

6 servings

Ingredients:
1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see TIP) and additional freshly grated Parmesan cheese for sprinkling
salt and freshly ground black pepper to taste

COOK pasta according to package directions.
MELT butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

TIP: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly besides having an inferior taste.

Farfalle with Zucchini

6 servings

Ingredients:
6 small zucchini
2 teaspoons salt
2 cups packed fresh basil leaves
1 pound farfalle (bow-tie pasta)
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese plus additional for serving

CUT zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Rinse and pat zucchini dry with paper towels.
CUT basil into thin strips and bring a 6-quart pasta pot three fourths full water to a boil for farfalle; salt the water just before adding the farfalle. Cook pasta in boiling water until al dente; reserve 1 cup pasta cooking water, then drain pasta in colander.
SAUTE zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmesan, remaining basil, and salt and pepper to taste.
Serve pasta with additional cheese.

Pasta with Tomatoes, Zucchini and Pesto

Serves 6

Ingredients:
1/4 cup olive oil
4 cups 1/2-inch cubes zucchini
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 (28-ounce) can diced tomatoes in juice
1 pound spaghetti
7-ounce pesto (see the RECIPE LIST)
1/2 cup packed, thinly sliced fresh basil
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

HEAT oil in heavy large pot over medium-high heat. Add zucchini, onion and garlic and sauté until zucchini is crisp-tender, about 5 minutes. Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
COOK pasta in large pot of boiling salted water until just tender but still firm to bite (al dente). Drain but do not rinse; return to pot.
ADD pesto to pasta and toss to coat. Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

Pasta Primavera - yet another

4 servings

Ingredients:
8 ounces (2 cups) fresh wax or green beans, cut into 2-inch pieces
8 ounces (1 1/2 cups) fresh asparagus, cut into 2-inch pieces
1 cup broccoli flowerets
8 ounces dry vermicelli or spaghetti
1/2 of a medium red or green bell pepper, cut into 1-inch pieces
2 green onions, sliced
1 tablespoon butter or margarine
1 1/4 cup chicken broth
Dash ground nutmeg
1 cup (8 ounces) plain low-fat yogurt
3 tablespoons all-purpose flour
Salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts or slivered almonds, toasted

COOK beans in a small amount of boiling salted water in a large saucepan for 15 minutes. Add asparagus and broccoli. Cook for 5 to 10 minutes more or until the vegetables are crisp-tender. Drain; keep warm.
COOK the pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
COOK the sweet pepper and green onions in butter until tender. Stir in chicken broth and nutmeg. Bring to boiling; reduce heat.
STIR together yogurt and flour; add to broth mixture. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Cook and stir about 1 minute more or until smooth; season with salt and pepper to taste. Pour over vegetables; toss to combine.
ARRANGE pasta on individual plates or a large serving platter. Spoon sauce over the pasta. Sprinkle with toasted pine nuts or almonds.

Orzo with Feta and Cherry Tomatoes

2 main-course servings

Ingredients:
1/2 pound orzo (rice-shaped pasta; about 1 cup)
1 1/2 tablespoons olive oil
1/3 cup pine nuts
1 small garlic clove
1/2 cup packed parsley leaves
6 ounces cherry tomatoes (about 1/2 pint)
1/4 pound feta cheese
1 1/2 tablespoons red-wine vinegar


SAUTE pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.
MINCE garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. ADD tomatoes and feta and gently toss to combine.
BOIL water and salt it just before adding orzo; cook orzo, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined. Serve topped with nuts.

Summer Skillet Pasta

6 servings

Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons butter or margarine
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
salt and pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved
or 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup (4 ounces) mozzarella cheese, shredded

COOK pasta according to package directions. Drain.
MELT butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, eggplant, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
STIR in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).

Super Easy Mexican Pasta

8 servings

Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream

COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.

"Say Cheese"

4 servings

Ingredients:
1 pound fresh or refrigerated cheese-filled tortellini
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 3/4 cups milk
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded cheddar cheese - divided
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon plain dry bread crumbs

COOKtortellini according to package directions. Drain.
MELT butter in saucepan over medium heat. Whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk; add garlic, salt, and pepper. Cook, whisking constantly, until mixture is thickened and just begins to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley until well mixed.
TRANSFER to shallow 1 1/2-quart casserole. Combine remaining 1/4 cup cheddar and the bread crumbs in small bowl; sprinkle on top of casserole. Broil 1 to 2 minutes or until topping is golden.

Spinach Souffle Stuffed Shells

4 servings

Ingredients:
1 package Spinach Soufflé
8 large pasta shells, prepared according to package directions
1 container ricotta cheese
1/2 cup chopped onion
1 jar Marinara Sauce
1/2 cup shredded mozzarella cheese

PREHEAT oven to 350°F. Lightly grease 9-inch square baking dish.
MIX spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.Place shells in prepared baking dish. Cover with sauce.
BAKE for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.

Spanish Macaroni Skillet

6 servings

Ingredients:
1 package uncooked dried elbow macaroni
1/2 cup milk
1 large egg
1 can chopped green chilies, drained
1 tablespoon butter or margarine
1 cup pepper Jack cheese, shredded
1 can pinto beans, rinsed, drained
1 cup fresh chunky salsa, drained
Sour Cream, if desired

COOK macaroni according to package directions. Drain. Set aside.
BEAT milk and egg in medium bowl with fork. Stir in cooked macaroni and chilies.
MELT butter in 10-inch nonstick skillet until sizzling; add macaroni mixture. Cover; cook over low heat until set (12 to 15 minutes). Remove from heat; let stand 5 minutes.
INVERT onto large serving plate or spoon onto individual serving plates. Top with cheese, beans and salsa. Dollop with sour cream, if desired.

Ravioli in Sage Cream Sauce

4 servings

Ingredients:
1 package cheese-filled ravioli
2 tablespoons unsalted butter
1/3 cup finely chopped white onion
1 1/2 tablespoons chopped fresh sage (fresh only, do not used dried)
3/4 cup dry white wine
2/3 cup heavy whipping cream
salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling

COOK ravioli according to package directions.
MELT butter in large skillet over medium heat; add onion and sage to skillet. Sauté about 30 seconds. Add wine and cream. Increase heat and boil, uncovered, until sauce is reduced and thickened, about 5 minutes.
ADD ravioli to sauce; toss to coat. Season with salt and pepper. Serve garnished with Parmesan cheese.

TIP: Cheese-filled tortellini can be substituted for the ravioli, if desired.

Ravioli Lasagna

4 servings

Ingredienats:

1 package Ravioli, prepared according to package directions, drained
15-ounce low-fat ricotta cheese
10-ounce frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 jar Marinara Sauce*
1/4 cup freshly grated Parmesan cheese

*Check out the recipe list for Marinara Sauce recipe

PREHEAT oven to 350° F.
GREASE a large oven dish. Place half of the pasta in the baking dish.
MIX ricotta cheese, spinach, eggs and milk in medium bowl. Add half of the sauce and half of the ricotta mixture to each baking dish. Top with half of the remaining pasta and half of the remaining sauce. Sprinkle the baking dish with Parmesan cheese. Cover it with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.

FREEZING YOUR LASAGNA:
After you are done with preparing, you can cover the baking dish with plastic wrap, then overwrap with foil. You can freeze it for up to 2 months. And when you want to bake it: Place baking dish in the refrigerator overnight. Preheat oven to 375° F. Remove plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving. Still yummy:)

Pasta Primavera

6 servings

Ingredients:
1 cup snow peas
1/2 cups asparagus tips
1 cup broccoli florets
1 cup tiny peas
1/4 cup plus 1 teaspoon unsalted butter
1 cup sliced mushrooms
1 cup sliced zucchini
1 cup peeled and seeded tomato chunks
Salt
3/4 cup heavy cream, warmed
1/3 cup pine nuts
1 pound spaghetti or fettuccine, cooked al dente
1/3 cup fresh basil leaves, torn into small pieces
1/2 cup grated Parmesan cheese

STEAM the snow peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish. Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
MELT 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
MELT the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
ADD the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste. Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling. Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top. Serve immediately as warm plates and pass around additional Parmesan at the table.

Primavera Sauce with Pasta

4 servings

Ingredients:
8 ounces dried pasta, cooked, drained, and kept warm
1 tablespoon extra virgin olive oil
2 cups fresh vegetables: broccoli, carrot, onion, zucchini, bell pepper, cut into bite-size pieces
1/4 teaspoon crushed red pepper (optional)
14.5-ounce can diced tomatoes, undrained
3/4 cup chicken broth or wine
1/3 cup tomato paste (half of 6-ounce can)
Freshly grated Parmesan cheese (optional)

HEAT olive oil in large skillet over medium-high heat. Add vegetables and crushed red pepper; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add tomatoes with juice, broth, and tomato paste. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
Serve over pasta; sprinkle with cheese.

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"Say Cheese"

Rotini with Asparagus, Shallots, and Gorgonzola Cheese

10 minutes to prepare

16 minutes to cook

Servings: 4-6

Ingredients:

2 tablespoons extra virgin olive oil

1 cup shallots, sliced

1 clove garlic, chopped a handful of cherry tomatoes, halved

1 pound fresh asparagus, cut into 2 inch pieces

1 box Rotini 4 ounces gorgonzola cheese, crumbled

salt and freshly ground black pepper to taste

BRING a large pot of water to a boil.

HEAT olive oil in large skillet over medium heat. Add shallots and sauté for 2 minutes.

ADD garlic, sauté for 2 minutes stir in tomatoes.

COOK pasta according to directions; add asparagus to during last 2 minutes of cooking time. Drain pasta reserving some of cooking liquid.

TOSS pasta with tomatoes and cheese; add reserved liquid if sauce is too dry. Season with salt and pepper.

TIP: White wine pairing recomended.

Two Cheese Pasta Bake

4 servings

Ingredients:
3 cups uncooked penne or rotini pasta

1/4 cup all-purpose flour

2 teaspoons freshly chopped sage (1 teaspoon dried)

salt and pepper to taste

2 cups whole, low-fat or skim milk

1 1/2 cups (6 ounces) American cheese, shredded or sliced into 2-inch squares

1/2 cup shredded Cheddar cheese

1 dash hot pepper sauce (optional)

PREHEAT oven to 350 degrees F.
COOK pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
POUR milk to a medium saucepan.
COMBINE flour, sage, salt and pepper in a separate bowl. Whisk ingredients gradually into milk to prevent lumps. Heat mixture, stirring constantly until it thickens and just begins to boil. Add American cheese, stir and remove from heat when cheese is melted. Add a dash of hot pepper sauce (optional). Drain pasta and add to cheese sauce.
BUTTER an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with Cheddar cheese.
BAKE uncovered for 20 to 25 minutes until hot and bubbly, serve at once.

Veggie Skillet

5 servings

Ingredients:
6 ounces (2 cups) uncooked dried farfalle (bow tie) pasta

2 tablespoons butter

1 teaspoon purchased minced garlic

2 medium zucchini, cut into 1/2-inch pieces

1 medium red onion, cut into thin wedges

1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)

4 ounces (1 cup) cheddar cheese, cubed 1/2-inch

COOK pasta according to package directions. Drain.
MELT butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
STIR in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.

Vegetarian Couscous Casserole

Ingredients:
1 (15-ounce) can Black Beans, drained and rinsed
1 1/2 cups water
salt
1 cup couscous, uncooked
1 (8 3/4-ounce) can corn, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips
1/3 cup green onions, minced
2 tablespoons pickled jalapeno pepper, minced
1 cup part-skim Ricotta cheese
2 tablespoons balsamic vinegar
2 teaspoons sesame oil
1 teaspoon ground cumin
6 cups fresh spinach leaves

BRING water and salt to a boil in saucepan. Remove from heat. Add couscous and stir well. Cover and let stand 5 minutes or until liquid is absorbed.
ADD Black Beans, corn, chestnuts, roasted peppers, onions, and jalapeno peppers. Stir gently.
Combine cheese, vinegar, oil, and cumin. Stir into couscous mixture.
SPOON into an 11x7x2 inch baking dish coated with nonstick cooking spray.
BAKE uncovered, at 350°F for 25 minutes.

TIP: To serve, spoon couscous mixture onto individual servings of spinach.

Zesty California Walnut Penne

4 servings

Ingredients:
2 tablespoons olive oil
2 green onions, sliced diagonally
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 (28-ounce) can plum tomatoes
2 tablespoons dried oregano, thyme or savory or mixture of these
1/2 cup chopped Walnuts
1 pound penne pasta
1 cup freshly grated Asiago cheese
ground pepper
parsley

HEAT oil in large, heavy skillet over medium heat. Add onion and mushrooms and sauté, stirring, 5 minutes. Add garlic and sauté, 1 minute. Add tomatoes breaking up with wooden spoon, herbs and walnuts. Cook, stirring, 10 to 15 minutes. If mixture thickens too much, add a little chicken stock or red wine.
COOK pasta, stirring, 8 to 10 minutes. Drain well; return pasta to pot. Pour walnut-tomato sauce over pasta and toss to coat.
SPRINKLE with Asiago cheese and season to taste with pepper. Serve on heated plates. Garnish with parsley.

TIP: Serve this simple yet sensational meatless meal with cole slaw or tossed salad. Delicious!

Deviled Eggs Florentine

3 servings

Ingredients:
4 ounces fine noodles
10-ounce package frozen creamed spinach, thawed

1 1/3 tablespoons tarragon wine vinegar

3 hard-cooked eggs

1 tablespoon finely chopped green onion with top, optional

1 tablespoon mayonnaise

1 1/2 teaspoons milk

salt, optional

Diced red pepper, optional

COOK noodles according to package directions. Drain.

STIR together cooked noodles, spinach, and vinegar in shallow 1 1/2 quart casserole. Spread evenly across bottom of casserole.
CUT eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended.

REFILL whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.
BAKE in preheated 350°F oven until hot throughout, about 15 to 20 minutes.

Spaghetti con le Vongole

Serves 4 to 6

Ingredients:

2 pounds fresh clams
1 pound spaghetti

3 cups chopped canned tomatoes

1 clove garlic

1 cup dry white wine

pinch of red hot pepper

1 to 2 tablespoons fresh chopped parsley

salt to taste

COVER the clams with cold water in a bowl and add a fistful of salt. Let them stand for 30 minutes. Then rinse the clams well under cold running water discarding any clams that are open.

HEAT one cup of dry white wine in a pan and then add the clams. Cover and cook at a high heat for about five minutes or until they open. Once they've opened remove them from the heat and then scoop the clams out from their shell and set them aside, leaving a few in the shell for decoration.

FILTER the liquid the clams were cooked in and set it aside. In a large pan put the olive oil and a pinch of red hot pepper and cook it for a couple of minutes and then add the clove of garlic finely chopped, the tomatoes and the liquid from the clams. Simmer uncovered until it starts to thicken and salt to taste if necessary.

COOK the spaghetti as directed. When the sauce has thickened up add the clams and the parsley to the sauce and simmer for another two minutes. Drain the pasta and add it to the sauce. Mix and serve.

TIP:Choose small clams and ake sure that you discard any clams that are already opened.

Shells with Prosciutto, Ricotta and Mushrooms

12 jumbo pasta shells
3 tablespoons butter
2 ounces prosciutto, fat trimmed, chopped
2 large shallots, chopped
8 ounces cremini or button mushrooms, chopped
1/2 cup ricotta cheese
3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled
3 tablespoons chopped fresh parsley
15 ounce container prepared marinara sauce
1/2 cup freshly grated Parmesan cheese

Preheat oven to 350F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Meanwhile, melt butter in heavy large skillet over medium high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper. Pour marinara sauce into bottom of 8 x 8 inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. Can be prepared 1 day ahead. Cover and refrigerate. Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve. Serves 2.

Gnocchi Vegetable Casserole

4 Servings

Ingredients:
8 ounces gnocchi, uncooked
3 cups broccoli florets
3 carrots, thinly sliced diagonally
olive oil cooking spray
3 tablespoons margarine
2 tablespoons minced onion
3 tablespoons flour
2 1/4 cups skim milk
1/2 cup grated Edam cheese
salt and freshly ground black pepper to taste

PREPARE pasta according to package directions. Five minutes before pasta is done, add carrots to pasta. Cook 3 minutes; add broccoli to pasta. Cook remaining 2 minutes. When pasta and vegetables are done, drain well.
SPRAY a 2 quart casserole dish with cooking spray; set aside. Preheat oven to 375F.
MELT margarine in a medium saucepan over low heat. Add onion and saute about 2 minutes. Stir in flour and continue cooking and stirring until mixture thickens. Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.
MIX pasta and vegetables with sauce. Transfer to casserole dish. Bake for 25 to 30 minutes or until heated through.

Shrimp Linguine with Basil

Ingredients:
2 tablespoons olive oil
1 pound shrimp, large, peeled and deveined
2 teaspoons garlic, minced3
tablespoons basil, fresh, chopped
3 tablespoons butter
1/2 pound linguine
grated Asiago cheese

COOK pasta according to package directions.
HEAT the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic and basil. Add the butter. Toss in the cooked pasta. Garnish with the cheese.

Penne in Cream Sauce with Sausage

4 to 6 servings

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 onion, sliced

3 garlic cloves, minced

1 pound sweet Italian sausage

2/3 cup dry white wine

14 1/2 ounce can diced peeled tomatoes

1 cup whipping cream

6 tablespoons fresh chopped parsley

1 pound penne pasta

1 cup Parmesan cheese

MELT butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute until golden and tender, about 7 minutes.

REMOVE sausage from casings, crumble and add to skillet and saute until golden brown and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste.

COOK pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4 cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately.

Italian Bolognese for Spaghetti

Ingredients:
2 tablespoon oil
1 large onion, finely chopped
1 pound minced steak
1/4 cup tomato paste
13 ounce can tomatoes in juice
1 teaspoon basil
1 teaspoon oregano
4 cups water
salt & black pepper
1/2 pound spaghetti, cooked
grated Parmesan cheese

HEAT oil in large frying pan. Add onion and cook until golden, stirring constantly. Stir in meat and quickly cook until browned on all sides. Add tomato paste. Push tomatoes and juice through sieve. Add to pan. Stir in basil, oregano and water. Bring to the boil, reduce heat and cook uncovered for 45 minutes to an hour or until sauce has a thick consistency. Season with salt and pepper to taste. Serve over hot spaghetti garnished with parmesan cheese. Bring large pan of water to boil. Put in spaghetti and cook until tender, usually from 8 to 12 minutes.

Radicchio, Prosciutto and Penne

4 servings

Ingredients:
1 small head of radicchio, washed and cut fine
2 ounces of prosciutto crudo, cut in thin strips
4 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 tablespoons freshly grated Parmigiano Reggiano
salt and freshly ground black pepper
1 pound penne rigata

Remove the outer leaves of radicchio, separate the rest of the leaves, wash, drain and cut into small pieces. Heat the olive oil in a large heavy saucepan and saute onions till transparent. Add the prosciutto cut into thin strips and cook for a few minutes, till onions turn golden. Add the radicchio and a pinch or two of salt and cook, covered, about five minutes, till cooked through and soft. Cook the pasta, drain and add to the pan with the radicchio mixture for a minute or two. Remove from heat. Add the cheese and freshly ground pepper. Toss well and serve on preheated plates, or into a warm serving bowl. If too dry, add a tablespoon or two of the pasta cooking liquid till desired consistency is reached.