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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

Green and White Lasagne

10 to 12 servings

Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

Italian Vegetable Creamy Fettuccine

6 servings

Ingredients:
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
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.
MIX 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.

Pasta with Roasted Vegetables and Garlic Broth

6 Servings

Ingredients:
2 carrots, cut into 2 x 1/2 inch strips
2 bell peppers, cut into 1/2 inch strips
1 small fennel bulb, trimmed, cut into 1/2 inch strips
1 red onion, cut into 1/2 inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
14 1/2 ounce can vegetable broth or low salt chicken broth
2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

PREHEAT oven to 400F.
MIX first 6 ingredients in large bowl.
SPREAD vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
PEEL garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
COMBINE roasted vegetables, garlic broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly souplike. Season with salt and pepper.

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
1 teaspoon white pepper

PREPARE 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.
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.