Sauteed Shrimp and Spring Vegetables Pasta

4 servings

Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.

Pasta with Asparagus Lemon Sauce

4 servings

Ingredients:
1 pound fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra virgin olive oil
1 pound penne or pasta of choice
1/2 cup grated Parmigiano Reggiano

CUT asparagus into 1 inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
COOK asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. Puree asparagus stems with zest, oil and 1/2 cup asparagus cooking water. Transfer sauce to a 4 quart saucepan.
COOK pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta. Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose, the cheese will thicken it slightly. Stir in Parmigiano Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately.

Spaghetti with Prosciutto and Saffron

5 minutes to prepare
20 minutes to cook

5 servings

Ingredients:
1/4 cup extra virgin olive oil, divided
1 cup (4 ounces) prosciutto, thinly sliced
1 teaspoon saffron
1 cup fat free half and half
1/2 box Spaghetti
1/2 cup Parmigiano cheese, freshly grated
salt and freshly ground black pepper to taste

COOK proscuitto with olive oil in a large skillet, over medium heat until crispy.
COMBINE saffron with half and half; mix well. Add to skillet. Simmer for 5 minutes. Set aside.
COOK pasta according to package directions. Drain, reserving 2 cups of cooking water.Immediately add hot pasta to sauce.
ADD cheese and mix well. Add reserved pasta cooking water to thin mixtrure as desired. Season with salt and pepper as desired.
MIX in a serving platter or bowl and serve.

Spaghetti with Lamb and Artichokes

20 minutes to prepare
30 minutes to cook

5 servings

Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated


SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.

Spaghetti with Cheesy Pink Sauce

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese

HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve

Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese

5 minutes to prepare
12 minutes to cook

4-6 servings

Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste

SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve

Angel Hair with Prosciutto and Asparagus

10 minutes to prepare
9 minutes to cook

4-6 servings

Ingredients
2 tablespoons extra virgin olive oil
3/4 cup finely chopped onion
4-1/2 ounces prosciutto, thinly sliced
1 clove garlic, minced
1 pound asparagus, trimmed, cut into 2-inch pieces
1 cup chicken broth
1 cup half & half
1 cup freshly grated Parmigiano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper
1 box (16 ounces) Angel Hair

HEAT oil in large skillet over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add prosciutto; sauté 1 minute. Stir in asparagus and broth. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
ADD half & half and cheese to asparagus mixture, stirring until blended.
COOK Angel Hair according to package directions, drain and return to pot.
ADD asparagus mixture to hot Angel Hair and toss. Add salt and black pepper. Transfer to serving platter

Liguria style Elbows

15 minutes to prepare
5 minutes to cook

5 Servings

Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese

COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.

SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.

SAUTE pine nuts in a pan for few minutes until slightly brown.

MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.

COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.

ADD pasta and pesto. Mix well.

Oven Ready Lasagna with Porcini Mushrooms

20 minutes to prepare
35 minutes to cook

7-9 servings





Ingredients:
2 ounces Dried Porcini Mushrooms
5 tablespoons Butter
3/4 cup Flour
6 cups Milk
Sea salt and black pepper to taste
1 cup Parmigiano, grated
4 tablespoons Extra Virgin olive oil
2 cloves Garlic
1 & 1/2 tablespoons chopped parsley
1 box Oven Ready Lasagna


SOAK mushrooms in water for 30 minutes.
MELT butter in a pan, stir in flour and cook for 3 minutes.
BOIL milk and stir milk in the flour/butter mixture and simmer for 3 minutes. Season with salt, pepper and 3/4 cup of Parmigiano.
SAUTE oil and finely chopped garlic in a separate pan. Add drained and chopped mushrooms, sauté for three minutes.
STIR the mushrooms and parsley in the sauce.
LAYER the lasagna in a 13 x 9 baking dish starting and finishing with sauce. Sprinkle with remaining cheese.
BAKE in oven for 35 minutes at 375.

TIP: Great with white wine.

Angel Hair with Bay Scallops, Shrimp and Arugula

15 minutes to prepare
25 minutes to cook

4-6 servings

Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair

HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again

Baked Mostaccioli

20 minutes to prepare
27 minutes to cook

7-9 servings

Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley

PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.

Baked Elbows with Bechamel Sauce, Green Peas and Bolognese Ragu

25 minutes to prepare
2 hours to cook

4-6 servings

Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated

Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.

Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.

Angel Hair with Sage and Almonds Pesto

15 minutes to prepare
10 minutes to cook

Servings: 4-6

Ingredients
1/4 cup Fresh sage
1/3 cup Extra virgin olive oil
1/2 cup Fresh parsley
1/4 cup Almonds
to taste Salt
to taste Pepper
1 box Angel Hair
1/4 cup Parmigiano cheese, grated
1/4 cup Romano cheese, grated


BRING a large pot of water to a boil.
MIX the sage, oil, almonds, parsley, salt and pepper in a blender.
COOK pasta according to the directions. Drain pasta, reserving 2 cups cooked water.
COMBINE hot pasta with sauce. Add some cooked water if sauce appears too thick. Sprinkle with grated cheeses. Season with salt and pepper and serve

Baked Cannelloni with Veal and Spinach

20 minutes to prepare
45 minutes to cook

Servings: 7-9

Ingredients
2-1/2 cups milk
4 tablespoons divided butter
2 tablespoons flour
1 box (12 ounces) Oven Ready Lasagne
12 ounces fresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
salt & white pepper to taste
pinch nutmeg
1/3 cup, divided Parmigiano cheese, grated
2 eggs
1/3 cup veal stock or demi-glace*

Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat.
MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.

PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving


TIP: Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.
White wine pairs well with this recepie.

Angel Hair with Artichokes, Zucchini, Lemon, and Tarragon

30-60 minutes to prepere

20 minutes to cook

4-6 servings

Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 medium zucchini, sliced
2 packages (9 ounces ea.) frozen artichoke hearts, defrosted
2 teaspoons lemon zest
1/4 cup lemon juice
salt & freshly ground black pepper
1/2 box Angel Hair
1/3 cup Parmigiano cheese, freshly grated
1 tablespoon fresh tarragon, chopped

SPRINKLE zucchini with salt. Drain in colander 30-60 minutes.

HEAT olive oil in a large skillet. Add zucchini; sauté until tender. Add garlic and saute 1 minute.

ADD artichoke hearts, lemon juice and lemon zest. Simmer for 2 minutes.

COOK pasta according to package directions. Drain and add pasta to sauce.

ADD tarragon; mix well. Sprinkle with Parmigiano cheese

TIP: White wine recomended.

Baked Penne with Porcini Mushroom Sauce and Mozzarella

30 minutes to prepare
50 minutes to cook

Servings: 4-6

Ingredients
1 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 medium shallots
3/4 cup red wine
1 jar Marinara sauce
1 box Penne
8 ounces fresh mozzarella, cut in 1 inch cubes
1/4 cup Parmigiano cheese

PREHEAT oven to 375. Spray a 13x9 inch baking dish.
SOAK porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and sauté until golden.
ADD porcini mushrooms. Cook for 2 minutes.
ADD wine, reduce by half.
ADD sauce and simmer 5 minutes.COOK pasta one minute under recommended cooking time. Drain.
ADD pasta to skillet with sauce. Mix well.
MIX in mozzarella cheese. Pour into prepared pan. Sprinkle with Parmigiano cheese.
BAKE for 10-15 minutes until cheese is melted

TIP: Pair wih red wine.

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.

Angel Hair with Lemon Shrimp and Asparagus

20 minutes to prepare
12 minutes to cook

Servings: 4-6

Ingredients

• 1 pound asparagus spears, trimmed, cut into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup red pepper, chopped
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup half & half
• 1/2 teaspoon salt
• 1/2 box (16 ounces) Angel Hair pasta
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons lemon zest
• 1/4 cup freshly grated Parmigiano cheese

BOIL asparagus for 30 seconds in a small saucepan. Drain; rinse under cold water and set aside.

BRING a large pot of water to a boil.

HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.

REDUCE heat to medium low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

COOK Angel Hair according to package directions; drain and return to pot.

ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.

Tips:
You can substitute yellow or green pepper for red.
I like this recepie with white wine.