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 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.

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.

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.

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).

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.

Garlicky Pasta with Asparagus, Tomatoes and Shrimp

4 Servings

Ingredients:
1 pound fresh asparagus
1 pound unpeeled medium size fresh shrimp
1 large head garlic
1 1/2 tablespoons olive oil, divided
6 plum tomatoes, quartered
6 ounces fusilli or corkscrew pasta
2 teaspoons lemon juice
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
salt & pepper
1/4 to 1/2 cup fresh shredded Parmesan cheese

CUT tough ends of asparagus, remove scales from stalks with a knife or vegetable peeler. Cut asparagus into 2 inch pieces and set aside.
PEEL shrimp and devein, if desired, set aside.
SLICE 1/4 inch from top of garlic head; place on aluminum foil. Drizzle garlic with 2 teaspoons olive oil. Seal foil pan; drizzle with remaining 2 1/2 teaspoon olive oil. Place in oven with garlic. BAKE without stirring for 20 minutes or until tomato wrinkles and begins to brown. Place asparagus and shrimp over tomato. Bake with garlic 10 minutes or until shrimp turn pink and asparagus is tender. Remove garlic and pan from oven. Set tomato mixture aside. Unwrap garlic; cool 5 minutes.
COOK pasta in a large saucepan according to package directions; drain. Return to saucepan. Separate garlic cloves; squeeze out soft pulp. Add garlic pulp, lemon juice and next 4 ingredients to pasta; toss gently. Add tomato mixture; toss gently. Serve with Parmesan cheese.

Chicken Pasta Salad in Creamy Curry Dressing

2 servings

Ingredients:
1/4 pound rotelle or other spiral shaped pasta
1 whole skinless boneless chicken breast, poached and cut into bite size pieces
5 cherry tomatoes, quartered
2 scallions, sliced thin
1 tablespoon finely chopped fresh basil leaves
the dressing
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
1 tablespoon unsalted butter
1/4 cup heavy cream
1 tablespoon white wine vinegar
3/4 teaspoon curry powder
dried hot red pepper flakes to taste
1 tablespoon finely chopped drained bottled mango chutney or to taste

COOK the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions and the basil.
the dressing:
COOK the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes and the chutney.
ADD the dressing to the pasta mixture, tossing the salad to combine it well, and season the
salad with salt and pepper.

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.

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.

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.

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.

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.

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.

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.

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.