farfalle with asparagus and smoked salmon

Ingredients

• Servings: 4
• 1 (8 ounce) package farfalle pasta
• 1/2 cup fresh steamed asparagus tips
• 1 ounce smoked salmon, chopped
• 1 lemon, juiced
• 1 tablespoon chopped pistachio nuts
• 1 teaspoon chopped fresh basil
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• steam the asparagus over boiling water and cook until tender but still firm. drain, cool and chop.
• in a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. mix well and refrigerate for 2 hours. remove from refrigerator and serve at room temperature.

Simple Creamy Lemon Chicken Sauce

Ingredients

• Servings: 4
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup water
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. cook until hot, about 5 minutes.

Penne With Chicken And Asparagus

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 5 tablespoons olive oil, divided
• 2 skinless, boneless chicken breast halves - cut into cubes
• salt and pepper to taste
• garlic powder to taste
• 1/2 cup low-sodium chicken broth
• 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
• 1 clove garlic, thinly sliced
• 1/4 cup parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
• pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
• stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.

elbows salad with avocado, tomato and mozzarella

Ingredients

• Servings: 7
• 1 box barilla plus elbows
• 2 cups plum tomatoes, diced
• 3 cups avocado, diced
• 2 1/2 cups fresh mozzarella cheese, cubed
• 1/2 cup fresh basil leaves, torn
• 1/3 cup extra virgin olive oil
• 1 lemon, juiced
• salt and black pepper to taste

Recipe

• bring a large pot of salted water to a boil.
• combine tomatoes, avocados, mozzarella, basil, olive oil and lemon juice in a large bowl. season with salt and pepper. let mixture marinate for 20 to 30 minutes.
• cook plus® elbows 1 minute less than recommended package cooking time. drain and pour a flat surface. drizzle with a small amount of oil and let cool.
• add cooled pasta to ingredients in bowl; toss and serve.

fabulous pesto pasta salad

Ingredients

• Servings: 8
• 1 1/2 tablespoons white sugar
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 1/2 teaspoons dijon mustard
• 2 cloves garlic, chopped
• 1 1/2 cups chopped fresh basil
• 1/2 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 2 teaspoons hot pepper sauce (e.g. tabasco™)
• 1/3 cup red vinegar
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• 1 (4 ounce) package grated parmesan cheese
• 4 roma (plum) tomatoes, chopped
• 6 green onions, chopped
• 1 (4 ounce) can minced black olives
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/2 cup pine nuts
• 1 cup shredded mozzarella cheese

Recipe

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


• in a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red vinegar, olive oil, lemon juice, and parmesan cheese. add the tomatoes, green onions and olives to the bowl, and stir to coat. refrigerate.
• bring a large pot of lightly salted water to a boil. add the pasta, and cook for 7 minutes, or until tender. drain, and rinse with cold water to cool. add pasta to the bowl of dressing, and mix well. top with mozzarella cheese and pine nuts. refrigerate for at least 1 hour before serving.

fabulous pesto pasta salad

Ingredients

• Servings: 8
• 1 1/2 tablespoons white sugar
• 1 teaspoon salt, or to taste
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon onion powder
• 1 1/2 teaspoons dijon mustard
• 2 cloves garlic, chopped
• 1 1/2 cups chopped fresh basil
• 1/2 cup chopped fresh oregano
• 1/4 cup chopped fresh cilantro
• 2 teaspoons hot pepper sauce (e.g. tabasco™)
• 1/3 cup red vinegar
• 1/2 cup olive oil
• 1 teaspoon lemon juice
• 1 (4 ounce) package grated parmesan cheese
• 4 roma (plum) tomatoes, chopped
• 6 green onions, chopped
• 1 (4 ounce) can minced black olives
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/2 cup pine nuts
• 1 cup shredded mozzarella cheese

Recipe

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


• in a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red vinegar, olive oil, lemon juice, and parmesan cheese. add the tomatoes, green onions and olives to the bowl, and stir to coat. refrigerate.
• bring a large pot of lightly salted water to a boil. add the pasta, and cook for 7 minutes, or until tender. drain, and rinse with cold water to cool. add pasta to the bowl of dressing, and mix well. top with mozzarella cheese and pine nuts. refrigerate for at least 1 hour before serving.

grandma maggio's spaghetti sauce

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 whole head garlic, peeled and chopped
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped fresh basil leaves, or to taste
• 1 (28 ounce) can whole peeled tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3/4 cup merlot
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried oregano
• 1/4 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• stir the tomato paste into the sauce, and fill the empty tomato paste can with merlot , stirring to dissolve any remaining tomato paste in the can. pour the merlot into the sauce, and stir well to combine. bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.