Creamy Bow Tie Pasta Salad With Prosciutto, Peas, Grapes, And Dried Cranberries

Ingredients

• Servings: 12
• 1 1/2 pounds farfalle (bow tie) pasta
• 1/2 cup prosciutto, diced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/3 cup 2% low-fat milk
• 2 cloves garlic, minced, or more to taste
• 1 lemon, zested and juiced
• 1 pinch lemon pepper
• 1 pinch paprika
• 1 pinch red pepper flakes, or to taste
• salt and ground black pepper to taste
• 2 (6 ounce) packages frozen peas, thawed
• 3/4 cup dried cranberries
• 3/4 cup seedless grapes, halved
• 1/2 cup green onions, chopped
• 1 (5 ounce) can water chestnuts, drained and diced
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh oregano
• 1 1/2 teaspoons chopped fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• fill a large pot with lightly-salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the bow tie pasta and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through, but is still firm to the bite, about 10 minutes. drain well, and rinse with cold water in a colander set in the sink. while the pasta is boiling, cook the prosciutto in a small skillet over medium heat until crisp. drain on a paper towel-lined plate, and set aside.
• make the dressing by whisking together the mayonnaise, sour cream, milk, garlic, lemon zest and juice, lemon pepper, paprika, and red pepper flakes; season to taste with salt and pepper. place the drained pasta into a large mixing bowl and pour 3/4 of the dressing overtop; reserve the remaining dressing. add the peas, cranberries, grapes, green onion, water chestnuts, and parmesan cheese; stir until the salad is evenly coated with the dressing. cover and refrigerate at least an hour, or until ready to serve.
• toss the salad with the remaining dressing, oregano, and thyme to serve.

mostaccioli

Ingredients

• Servings: 12
• 2 teaspoons canola oil
• 1/2 cup chopped red onion
• 1/4 cup red bell pepper, chopped
• 1 pound bulk lamb sausage
• 4 (16 ounce) cans crushed tomatoes
• 1 teaspoon garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 tablespoon ground black pepper
• 1 pound penne pasta
• 1/2 cup shredded italian cheese blend

Recipe

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


• heat the canola oil in a large pot over medium heat. stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. add the lamb sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, italian seasoning, sugar, salt, and pepper. bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• meanwhile, bring a large pot of lightly salted water to a boil over high heat. add the penne pasta, and cook until al dente, 8 to 10 minutes. drain the penne, then toss with the red sauce and italian cheese blend. stir until the cheese has melted. season to taste with salt and pepper before serving.

Crab Cake Sauce

Ingredients

• Servings: 3
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 cup cottage cheese
• 1/3 cup hot salsa
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1/2 cup plain yogurt

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. chill before serving.

Tuna Pasta Salad With Dill

Ingredients

• Servings: 12
• 1 (16 ounce) package small uncooked seashell pasta
• 1 1/2 cups mayonnaise
• 1/2 cup milk
• 2 tablespoons pickle juice
• 2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 (6 ounce) cans tuna packed in water, drained
• 1/2 cup chopped onion (optional)

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• bring a large pot of lightly salted water to a boil. place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• in a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. mix in tuna and onion. toss with cooked pasta. cover and refrigerate 1 to 2 hours before serving.

One Pan Orecchiette Pasta

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1/2 onion, diced
• salt to taste
• 8 ounces spicy italian sausages, casings removed
• 3 1/2 cups low-sodium chicken broth, divided, or as needed
• 1 1/4 cups orecchiette pasta, or more to taste
• 1/2 cup roughly chopped arugula, or to taste
• 1/4 cup finely grated parmigiano-reggiano cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil in a large, deep skillet over medium heat. cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• stir arugula into pasta-sausage mixture until arugula wilts. ladle pasta into bowls and dust with parmigiano-reggiano cheese.

Jen's Chorizo Pasta

Ingredients

• Servings: 6
• 5 (4 ounce) links chorizo sausage (such as johnsonville®)
• 1 (16 ounce) box penne pasta
• 1 cup butter
• 4 cloves garlic, minced
• 1 cup heavy whipping cream
• 1/4 teaspoon crushed red pepper flakes
• 1 cup grated parmesan cheese
• 1 tablespoon butter
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 (8 ounce) package button mushrooms, stems trimmed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• cook the sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). cut into bite sized pieces; set aside.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• meanwhile, melt 1 cup of butter in a saucepan over medium heat. stir in the garlic, and cook until softened and fragrant, about 5 minutes. stir in the cream and red pepper flakes; bring to a simmer over medium-high heat, and whisk in the parmesan cheese until melted. keep warm over low heat, stirring occasionally to keep smooth.
• melt the remaining 1 tablespoon of butter in a large skillet over medium-high heat. stir in the onion, red bell pepper, and mushrooms. cook and stir until the vegetables are tender. once tender, stir in the chorizo pieces, and cook until hot. combine with the penne pasta and parmesan cream sauce to serve.

Garlic Penne Pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package penne pasta
• 1/4 cup olive oil, divided
• 3 cloves garlic, chopped
• 2 sun-dried tomatoes, chopped (optional)
• 1 tablespoon dried parsley
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain, and return to pot.
• heat 1 tablespoon olive oil in a skillet over medium heat. saute garlic, sun-dried tomatoes and parsley for about 1 minute. season with red pepper flakes and black pepper. stir into cooked pasta, along with remaining olive oil. top with parmesan.