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.

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.

Baked Pasta with Sausage and Four Cheeses

Ingredients:
2 pounds pasta, rigatoni or other
1/4 cup pancetta, very thinly sliced, if you can't find pancetta, use regular bacon
2 1/2 pounds Italian sausage, casing removed, hot or sweet
1 onion, chopped
1 carrot, chopped
8 ounces mixed mushrooms, sliced
3 tablespoons julienne basil
3 tablespoons chopped parsley
3 pounds ricotta
1/2 cup heavy cream
1 cup chicken stock
2 cups grated provolone cheese
1 1/2 cups crumbled Gorgonzola cheese
28 ounce can plum tomatoes, drained and chopped
1 1/2 cups grated pecorino Romano cheese or Parmesan

COOK pasta in a large pot of boiling, salted water until only halfway cooked, according to
package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal
amount of olive oil to prevent sticking.
COOK pancetta or bacon in large skillet over medium heat until well browned, and crisp, stirring occasionally, about 10 minutes. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 3 tablespoons drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender, and mushrooms are golden brown. Season with salt and pepper and set aside. Preheat oven to 400F.
SPRAY a large baking pan well with cooking spray. Place ricotta in a large bowl. Gradually
whisk in cream. Stir in stock. Add pasta, pancetta, sausage, onion mixture, provolone,
Gorgonzola, tomatoes, and 1 cup Romano. Season with salt and pepper and stir well.
TRANSFER to prepared dish. Sprinkle with remaining Romano. Cover and bake 35 minutes. Remove cover and bake an additional 20 minutes, or until very golden brown, and bubbly.

TIP: Using a variety of mushrooms makes this dish fabulous.

Baked Elbows with Gorgonzola

20 minutes to prepare
30 minutes to cook

7-9 servings

Ingredients
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated

BRING milk to a boil in a medium saucepan.

MELT butter in a medium saucepan over medium heat; add flour. Heat until mixture is light brown or gives off a nutty aroma.

ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly.

REDUCE heat to low; add cheese. Stir until cheese is melted; set aside.

PREHEAT oven to 350.

BRING a large pot of water to a boil.

HEAT olive oil in large skillet; add shallots and sauté until golden.

ADD spinach and tomato; cook until barely wilted.

COOK pasta one minute less than package directions; drain.

MIX with cheese sauce. Pour into greased baking dish.

BAKE 20 minutes or until bubbly

TIP: Pair with white wine.