Shrimp And Pasta In Lemon Cream Sauce

Ingredients

• Servings: 4
• 1 (9 ounce) package buitoni® refrigerated light four cheese ravioli, prepared according to package directions
• 12 ounces cooked medium shrimp
• 1 (10 ounce) container buitoni® refrigerated light alfredo sauce
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• chopped fresh parsley (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• combine shrimp, sauce, lemon juice and lemon peel in small saucepan. heat over medium-low heat, stirring occasionally, until heated through (do not boil).
• serve over pasta. sprinkle with parsley.

pasta with hot sausage sauce

Ingredients

• Servings: 8
• 1 pound hot italian sausage, casings removed
• 2/3 cup red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon minced capers
• 1 (28 ounce) can whole peeled tomatoes, mashed, liquid reserved
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup red
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground black pepper
• salt to taste
• 1 (16 ounce) package dry ziti pasta
• 1/2 cup grated romano cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a skillet over medium heat, cook the sausage until evenly brown.
• mix the red onion, garlic, and capers into the skillet, and cook until onion is tender. mix in the mashed whole tomatoes, crushed tomatoes, tomato sauce, and red . season with basil, parsley, oregano, red pepper, black pepper, and salt. bring to a boil, and reduce heat to low. simmer 45 minutes, stirring occasionally, until thickened.
• bring a large pot of lightly salted water to a boil. place the ziti in the pot, cook 10 minutes, until al dente, and drain.
• serve the sauce mixture over the cooked pasta. top with romano cheese.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

cold southwestern bow tie pasta

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon ground red chile pepper
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 (9 ounce) can whole kernel corn, drained
• 1/2 (15 ounce) can black beans, drained
• 1/2 (15 ounce) can diced tomatoes and green chiles, drained
• 2 green onions, sliced
• 2 avocados - peeled, pitted, and diced

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. gently mix avocados into bean mixture; fold bow tie pasta into the salad. cover salad with plastic wrap and refrigerate 30 minutes before serving.

Fettuccine Primavera From Buitoni

Ingredients

• Servings: 4
• 1 (9 ounce) package buitoni® refrigerated fettuccine, cooked according to package directions, kept hot
• 3/4 cup water
• 1 cup broccoli florets
• 1/2 cup sliced carrots
• 1/2 cup red bell pepper strips
• 3 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 cup nestle® carnation® evaporated milk
• 1/2 cup chicken broth
• 1/2 cup buitoni® refrigerated freshly shredded parmesan cheese
• 1/2 cup grated provolone cheese
• 1/8 teaspoon cayenne pepper
• freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• heat water in medium saucepan to boiling. add broccoli, carrots and bell pepper. reduce heat to low; cook 5 to 7 minutes. drain; set aside.
• melt butter in same saucepan over medium heat; stir in flour. gradually add evaporated milk and chicken broth. cook, stirring constantly, until mixture comes to a boil and thickens. stir in parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. toss with pasta. add vegetables; stir to coat. serve immediately.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

linguine with clam sauce and baby portobello mushrooms

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 (8 ounce) package baby portobello mushrooms, sliced and chopped
• 4 (6.5 ounce) cans chopped clams with juice
• 4 cubes chicken bouillon
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon worcestershire sauce
• 1 (16 ounce) package uncooked linguini pasta
• 1/2 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• warm olive oil in a saucepan over medium heat. stir in garlic and mushrooms; cook until mushrooms are tender. stir in clam juice, chicken bouillon, parsley, basil, oregano, and worcestershire sauce. increase heat to high, and bring to a quick boil. reduce heat to medium; simmer 30 minutes.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta, and cook until al dente, about 8-10 minutes. drain and set aside.
• stir chopped clams and butter into the sauce; simmer 15 minutes more. pour over cooked pasta to serve.