20 minutes to prepare
20 minutes to cook
4 servings
Ingredients:
3 garlic cloves 1 tablespoons extra-virgin olive oil 1 pound chopped cherry tomatoes, plus 1 cup halved cherry tomatoes Salt Pepper 1 cup grated pecorino 1 pound penne or trenne, Basil leaves, for garnish
BROWN the garlic cloves in the olive oil lightly using a large skillet.
ADD the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken.
ADD the cheese once sauce starts to thicken. Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce.
Trenne Primavera
Ingredients:
basil leaves,
cherry tomatoes,
extra-virgin olive oil,
garlic,
pecorino,
penne or trenne
Thin Pasta with Mushrooms
Ingredients:
chitarra pasta,
crushed,
garlic,
heavy cream,
olive oil,
Parmesan,
porcini mushrooms,
truffle paste
20 minutes to prepare
15 minutes to cook
4 servings
Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated
COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.
15 minutes to cook
4 servings
Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated
COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.
Mediterranean Style Green Pasta
Ingredients:
basil,
cherry tomatoes,
durum-wheat,
egg yolks,
eggplant,
eggs,
extra virgin olive oil,
extra-virgin olive oil,
flour,
spinach,
tomato
30 minutes to prepare
20 minutes to cook
6 servings
Ingredients
Pasta: 2 pounds. durum-wheat semolina 2 eggs 4 egg yolks 2 ounces extra virgin olive oil 1/2 teaspoon salt 1 pound spinach, boiled, salted, and drained
Sauce: 1 ounce extra-virgin olive oil 2 large sprigs basil, leaves removed, plus leaves for garnish 1/2 pound cherry tomatoes, skinned and seeded 1/2 pound eggplant, diced and coated with flour 1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"
pasta:
PUT all ingredients in a bowl, and knead together.
WRAPin plastic wrap and allow to rest for approximately 1 hour.
ROLL out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
sauce:
HEAT the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
HEAT some oil, and fry the eggplant in a separate pan. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
serve:
HEAT the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.
20 minutes to cook
6 servings
Ingredients
Pasta: 2 pounds. durum-wheat semolina 2 eggs 4 egg yolks 2 ounces extra virgin olive oil 1/2 teaspoon salt 1 pound spinach, boiled, salted, and drained
Sauce: 1 ounce extra-virgin olive oil 2 large sprigs basil, leaves removed, plus leaves for garnish 1/2 pound cherry tomatoes, skinned and seeded 1/2 pound eggplant, diced and coated with flour 1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"
pasta:
PUT all ingredients in a bowl, and knead together.
WRAPin plastic wrap and allow to rest for approximately 1 hour.
ROLL out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
sauce:
HEAT the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
HEAT some oil, and fry the eggplant in a separate pan. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
serve:
HEAT the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.
Southwestern Monterey Jack & Shells Casserole
Ingredients:
cream cheese,
green chiles,
half and half,
jack cheese,
shells,
tortilla chips
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.
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.
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
Ingredients:
basil,
broccoli,
butter,
garlic,
green onion,
kernel corn,
parmesan cheese,
red beans,
red pepper,
rigatoni pasta
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.
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
Ingredients:
butter,
cheddar cheese,
dijon mustard,
flour,
milk,
parsley,
rotini
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.
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
Ingredients:
basil,
egg,
fennel seed,
lasagna,
marinara sauce,
mozzarella,
oregano,
parmesan cheese,
portobello mushrooms,
ricotta
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.
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
Ingredients:
butter,
egg yolk,
flour,
nutmeg,
parmesan cheese,
pumpkin puree,
sage,
walnuts
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.
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
Ingredients:
butter,
cheddar cheese,
garlic,
mushrooms,
peas,
tortellini
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.
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
Ingredients:
butter,
fettuccini,
flour,
garlic,
mushrooms,
onion,
sour cream,
tomato paste,
vegetable broth
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.
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
Ingredients:
butter,
garlic,
onion,
oregano,
roasted peppers,
thyme,
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.
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
Ingredients:
black beans,
cheese ravioli,
cilantro,
monterey jack cheese,
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.
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
Ingredients:
basil,
extra virgin olive oil,
fettuccini,
garlic,
mozzarella,
parmesan cheese,
parsley,
plum tomatoes,
red pepper flakes
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.
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
Ingredients:
basil,
capers,
cilantro,
diced tomatoes,
garlic,
parmesan cheese,
penne,
ripe olives,
shrimp 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.
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.
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
Ingredients:
evaporated milk,
jalapeno pepper,
monterey jack cheese,
onion,
red bell pepper,
ripe olives,
rotelle
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.
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.
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
Ingredients:
asparagus,
cider vinegar,
dijon mustard,
garlic,
oregano,
red bell pepper,
red onion,
rotini,
tomatoes
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.
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
Ingredients:
arugula,
crushed dried red pepper,
garlic,
gorgonzola cheese,
onion,
pine nuts,
ripe tomatoes,
spinach,
watercress,
ziti
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.
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.
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