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.

Kicked-up Goulash

Ingredients

• Servings: 4
• 2 1/2 cups elbow macaroni
• 3/4 pound ground beef
• 1 cup frozen pearl onions
• 1 cup canned corn kernels, drained
• 1 1/2 teaspoons italian seasoning, or more to taste
• 1 (26 ounce) jar chunky spaghetti sauce (such as del monte®)
• salt to taste
• 1/3 cup shredded cheddar-monterey jack cheese blend

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain. return drained macaroni to the pot.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and italian seasoning. continue to cook and stir until the beef is no longer pink, about 2 minutes. place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. drain and discard excess fat. add beef mixture to macaroni.
• pour spaghetti sauce over the beef and pasta; stir to coat. heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
• season pasta mixture with salt and more italian seasoning, as needed; top with cheddar-monterey jack cheese blend to serve.

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.

holy smoked bacon and mushroom penne

Ingredients

• Servings: 6
• 1 (16 ounce) package dried penne pasta
• 1 tablespoon extra virgin olive oil, divided
• 1 cup chopped smoked bacon
• 2 cups sliced fresh mushrooms
• 3 tablespoons minced garlic
• 3 cups chicken stock
• salt and pepper to taste
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add the penne pasta and 1 tablespoon of olive oil to the pot, and cook until pasta is almost tender, about 6 minutes. drain.
• in a large skillet over medium heat, cook bacon until browned. stir in the garlic and cook for a few minutes, then add the mushrooms. cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
• pour in the chicken stock, and bring to a boil. allow to simmer over medium heat for about 3 minutes. add cooked pasta to the pan, and stir until coated. simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. place generous servings plates, and top with parmesan 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.

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.

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.

Ham It Up Spaghetti

Ingredients

• Servings: 6
• 1 (16 ounce) package angel hair pasta
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 3/4 cups milk
• 1 tablespoon dried minced onion
• 2 teaspoons dried parsley
• 1 teaspoon worcestershire sauce
• 2 cups cubed fully cooked ham
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 2 1/2-quart baking dish.
• bring a large pot of lightly salted water to a boil. cook angel hair pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes; drain.
• combine cream of chicken soup, milk, dried minced onion, parsley, and worcestershire sauce in a large bowl; add cooked angel hair pasta and ham. transfer pasta mixture to the prepared baking dish. sprinkle cheddar cheese over the pasta mixture. cover dish with aluminum foil.
• bake in preheated oven for 15 minutes; remove foil and continue baking until top is lightly browned, about 5 minutes more.

Easy Seafood Fettucini

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 4 ounces fresh shrimp, peeled and deveined
• 4 ounces crabmeat
• 8 bay scallops, raw
• 16 ounces dry fettuccini noodles

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 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.
• in a large saute pan, melt butter and saute onions and garlic until onions are almost translucent.
• stir in flour, coating all of the onions well. gradually pour in milk, stirring constantly. stir in mushroom soup and seafood.
• cook for 10 minutes or until shrimp are pink and scallops are opaque. serve over pasta.

Hearty Cabbage-rutabaga Slow Cooker Soup

Ingredients

• Servings: 6
• 1/4 large head cabbage, chopped
• 1/4 large rutabaga, diced
• 1 1/2 cups uncooked orzo pasta
• 1/2 large onion, finely chopped
• 1 whole head garlic, peeled and minced
• 3 tablespoons chopped fresh dill
• 6 cups water
• 2 cups vegetable broth

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs

Ready Time: 5 hrs 25 mins


• place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• cover the cooker and cook on low until vegetables are tender and soup is thickened, 5 to 9 hours.

Hearty Cabbage-rutabaga Slow Cooker Soup

Ingredients

• Servings: 6
• 1/4 large head cabbage, chopped
• 1/4 large rutabaga, diced
• 1 1/2 cups uncooked orzo pasta
• 1/2 large onion, finely chopped
• 1 whole head garlic, peeled and minced
• 3 tablespoons chopped fresh dill
• 6 cups water
• 2 cups vegetable broth

Recipe

Preparation Time: 25 mins Cook Time: 5 hrs

Ready Time: 5 hrs 25 mins


• place cabbage, rutabaga, orzo pasta, onion, garlic, dill, water, and vegetable broth in a slow cooker.
• cover the cooker and cook on low until vegetables are tender and soup is thickened, 5 to 9 hours.

spaghetti with shrimp and tomato and basil sauce

Ingredients

• Servings: 6
• 1 (16 ounce) box barilla® spaghetti
• 1/4 teaspoon red pepper flakes, divided
• 2 cloves garlic, chopped
• 4 tablespoons extra virgin olive oil, divided
• 1 pound medium shrimp, peeled and deveined
• 1 (24 ounce) jar barilla tomato & basil sauce
• 4 leaves fresh basil leaves, julienned
• salt to taste

Recipe

• bring a large pot of water to boil.
• meanwhile sautã© the red chili flakes and garlic with 2 tbsp of olive oil; just before the garlic turns slightly yellow add the shrimp and sautã© on both sides for 1 minute. add the sauce and bring to simmer.
• cook the pasta according to directions, drain and toss with the sauce. stir in basil and remaining olive oil before serving.

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.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Chicken Rotini Soup

Ingredients

• Servings: 10
• 2 cubes chicken bouillon
• 1 (12 ounce) package rotini pasta
• 13 cups chicken broth
• 4 cups water
• 6 stalks celery, chopped
• 1 onion, chopped
• 4 carrots, chopped
• 1 1/2 pounds chicken - cut into bite size pieces
• garlic powder to taste
• 1 teaspoon onion powder
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place enough water in a 5 quart pot over high heat to boil the pasta. place the bouillon in the water and bring to a boil. place the rotini in the boiling water and cook according to package directions. drain and set pasta aside.
• in a large pot over high heat, combine the chicken broth and water. to this, add the celery, onion, carrots and chicken. bring to a boil and stir in the reserved pasta. reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. cook 20 minutes, or until vegetables are tender and chicken is no longer pink. serve hot.

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.

anna's german dumplings

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup cold water
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup all-purpose flour

Recipe

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


• place the milk and salt in a saucepan, and set over medium heat. in a small bowl, mix together 1 1/2 tablespoons of flour and water. when the milk begins to bubble, stir in the flour mixture, and cook stirring constantly until thickened, 2 or 3 minutes. let cool until set. you can put the mixture in the refrigerator to speed the process.
• fold the eggs into the chilled dough. add 1 cup of flour and mix thoroughly (dough will be lumpy). drop into simmering soups by the teaspoonful. simmer covered for 10 minutes, remove lid, and simmer 10 minutes more.

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.

lobster-bacon macaroni and cheese

Ingredients

• Servings: 6
• 3 cups elbow macaroni
• 6 slices thick-cut bacon
• 2 (10.75 ounce) cans condensed cheddar cheese soup
• 1 1/2 cups shredded cheddar cheese
• 1 1/4 cups milk
• 12 ounces cooked lobster tail meat, chopped
• 2/3 cup panko bread crumbs
• 1/4 cup butter, melted

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and dice.
• preheat oven to 400 degrees f (200 degrees c).
• stir cheddar cheese soup, cheddar cheese, and milk together in a bowl. stir pasta, bacon, and lobster into soup mixture. pour pasta mixture into a 2 1/2-quart shallow baking dish.
• mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
• bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

penne with ham and parmesan

Ingredients

• Servings: 6
• 1 teaspoon salt, divided
• 1 (12 ounce) package penne pasta
• 1/2 cup butter
• 2 cups 1-inch strips cooked ham
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 1 bay leaf
• 2 cups milk
• 1/2 teaspoon dried basil
• 1 cup grated parmesan cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Recipe

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


• stir 1/2 teaspoon salt into a pot of water; bring to a boil. stir penne pasta into the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
• melt butter in a large skillet over medium heat. cook and stir ham and mushrooms in hot butter until the mushrooms are softened, 3 to 4 minutes.
• stir flour, remaining salt, and bay leaf into the ham mixture; cook and stir until flour begins to bind butter into a paste, about 2 minutes. stream milk into the skillet while stirring. melt parmesan cheese into the milk mixture; add basil and continue cooking and stirring until the milk thickens into a sauce, 2 to 3 minutes.
• remove skillet from heat and immediately stir spinach into the sauce; add to drained pasta and stir to coat the pasta.

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.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

lemon coconut thai-inspired pasta

Ingredients

• Servings: 4
• 1/2 (8 ounce) package spaghetti
• 1 cup coconut milk
• 1/2 cup dry
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 1/2 cups cooked shredded chicken
• 2 roma (plum) tomatoes, diced
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 green onions, chopped
• 1 (5 ounce) package arugula
• 1 lemon, zested

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and return spaghetti to pot.
• whisk coconut milk, , lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
• stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. add coconut sauce; stir to combine. serve pasta over a bed of arugula. sprinkle with lemon zest.

couscous, cranberry, and feta salad

Ingredients

• Servings: 2
• 1/3 cup couscous
• 1/3 cup dried cranberries
• 2/3 cup boiling water
• 1/2 cucumber, diced
• 2 tablespoons crumbled feta cheese
• 2 teaspoons balsamic vinaigrette salad dressing, or to taste
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 15 mins


• place the couscous and cranberries in a heatproof bowl. pour in the boiling water, and stir with a fork. cover the bowl with plastic wrap, and set aside 5 to 10 minutes.
• fluff the couscous with a fork, and fold in the cucumber and feta cheese. season to taste with balsamic vinaigrette and salt.

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.

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.

Garlic And Green Onion Pasta Salad

Ingredients

• Servings: 5
• 1 (12 ounce) package bow tie pasta
• 3/4 cup butter
• 3 green onions, minced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley, or to taste (optional)

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 the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. let cool and transfer to a large salad bowl.
• melt butter in a saucepan over low heat; cook and stir green onions and garlic until garlic is tender, 10 to 15 minutes. stir butter mixture into the bow tie pasta and mix in parsley.

shrimp and asparagus with a louisiana twist

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti (such as dreamfields®)
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus, cut into pieces
• 1 red bell pepper, thinly sliced
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon oregano
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large mixing bowl.
• melt butter with olive oil in a large saucepan over medium-low heat. cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
• pour shrimp and vegetable mixture over the spaghetti and toss to mix. sprinkle parmesan cheese over the pasta mixture and season with salt and pepper.

lemon coconut thai-inspired pasta

Ingredients

• Servings: 4
• 1/2 (8 ounce) package spaghetti
• 1 cup coconut milk
• 1/2 cup dry
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon ground black pepper
• 1 1/2 cups cooked shredded chicken
• 2 roma (plum) tomatoes, diced
• 1/2 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 green onions, chopped
• 1 (5 ounce) package arugula
• 1 lemon, zested

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and return spaghetti to pot.
• whisk coconut milk, , lemon juice, olive oil, garlic, sugar, salt, red pepper flakes, and black pepper in a small saucepan over medium heat; simmer until flavors combine, 5 to 6 minutes.
• stir chicken, tomatoes, bean sprouts, basil, parsley, and green onions into pasta; cook over low heat until warmed through, 3 to 5 minutes. add coconut sauce; stir to combine. serve pasta over a bed of arugula. sprinkle with lemon zest.

shrimp and asparagus with a louisiana twist

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti (such as dreamfields®)
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus, cut into pieces
• 1 red bell pepper, thinly sliced
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon oregano
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large mixing bowl.
• melt butter with olive oil in a large saucepan over medium-low heat. cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
• pour shrimp and vegetable mixture over the spaghetti and toss to mix. sprinkle parmesan cheese over the pasta mixture and season with salt and pepper.

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.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

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.

Garlic And Green Onion Pasta Salad

Ingredients

• Servings: 5
• 1 (12 ounce) package bow tie pasta
• 3/4 cup butter
• 3 green onions, minced
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley, or to taste (optional)

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 the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. let cool and transfer to a large salad bowl.
• melt butter in a saucepan over low heat; cook and stir green onions and garlic until garlic is tender, 10 to 15 minutes. stir butter mixture into the bow tie pasta and mix in parsley.

Chicken Rotini Soup

Ingredients

• Servings: 10
• 2 cubes chicken bouillon
• 1 (12 ounce) package rotini pasta
• 13 cups chicken broth
• 4 cups water
• 6 stalks celery, chopped
• 1 onion, chopped
• 4 carrots, chopped
• 1 1/2 pounds chicken - cut into bite size pieces
• garlic powder to taste
• 1 teaspoon onion powder
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place enough water in a 5 quart pot over high heat to boil the pasta. place the bouillon in the water and bring to a boil. place the rotini in the boiling water and cook according to package directions. drain and set pasta aside.
• in a large pot over high heat, combine the chicken broth and water. to this, add the celery, onion, carrots and chicken. bring to a boil and stir in the reserved pasta. reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. cook 20 minutes, or until vegetables are tender and chicken is no longer pink. serve hot.

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.

classic contadina® spaghetti sauce

Ingredients

• Servings: 5
• 1 pound italian sausage (casings removed), or extra lean ground beef
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 (28 ounce) can contadina® crushed tomatoes
• 1 (15 ounce) can contadina® tomato sauce
• 1 cup chopped fresh mushrooms
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• cooked pasta

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• combine sausage, onion and garlic in a large skillet. cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• bring to a boil. reduce heat to low; cook, uncovered, 30 minutes. serve over hot cooked pasta.

shrimp and asparagus with a louisiana twist

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti (such as dreamfields®)
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus, cut into pieces
• 1 red bell pepper, thinly sliced
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon oregano
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large mixing bowl.
• melt butter with olive oil in a large saucepan over medium-low heat. cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
• pour shrimp and vegetable mixture over the spaghetti and toss to mix. sprinkle parmesan cheese over the pasta mixture and season with salt and pepper.

easy roasted vegetable lasagna

Ingredients

• Servings: 1
• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut in 1-inch pieces
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28 ounce) jars pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup freshly shredded parmesan cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spray a large baking sheet with cooking spray.
• arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. scatter basil and garlic over vegetables and spray with cooking spray. season with salt and black pepper.
• bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• bring pasta sauce to a simmer in a saucepan over medium-high heat. mix mozzarella cheese and parmesan cheese in a bowl.
• pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. layer 3 lasagna noodles over sauce. spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. sprinkle 1/4 of the mozzarella-parmesan cheese mixture over the sauce. repeat layers 3 more times, ending with the cheese.
• bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. allow lasagna to rest for 10 minutes before slicing.

Light Spaghetti Salad

Ingredients

• Servings: 12
• 2 (12 ounce) packages spaghetti
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and finely chopped
• 1 cucumber, chopped
• 1 tomato, chopped
• 1 (16 ounce) bottle fat-free italian salad dressing
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)
• 1 teaspoon salt

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and rinse in cold water.
• place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, italian salad dressing, salad dressing mix, and salt. chill before serving; salad is better the longer it chills.

Salami And Kalamata Primavera Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package multicolored corkscrew pasta
• 4 marinated artichoke hearts, drained and chopped
• 1/4 cup pitted kalamata olives, chopped
• 8 slices genoa salami, chopped
• 3 slices provolone cheese, cubed
• 1/2 red bell pepper, seeded and diced
• 1/4 cup freshly grated parmesan cheese, or to taste
• 1 cup italian salad dressing

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. drain well.
• place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, parmesan cheese, and italian dressing. stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.

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.

garlic bell pepper vinaigrette

Ingredients

• Servings: 12
• 1/2 red bell pepper, diced
• 4 cloves garlic, finely chopped
• 1 tablespoon dried parsley
• 4 fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1/2 cup italian salad dressing
• 1 cup red vinegar
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• choose a clean bottle or jar with a well fitting lid or cork. put the peppers, garlic, parsley, and basil into the jar or bottle. pour in olive oil, italian dressing, and red vinegar. season with salt and pepper to taste. cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

chicken and kale in parmesan cream sauce

Ingredients

• Servings: 2
• 1 bunch kale, stemmed and chopped
• 1/2 cup water
• 2 tablespoons red vinegar
• 1 pinch sea salt
• 6 ounces skinless, boneless chicken breast, diced
• 3/4 cup heavy whipping cream
• 2 tablespoons butter
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• combine kale, water, red vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. remove from heat and drain, reserving the liquid. set the kale aside.
• combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. sprinkle parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.

chicken chow mein (west indian style)

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1/2 cup vegetable oil for frying, or as needed
• 2 chile peppers, chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 (1 1/2 inch) piece ginger root, cut into strips
• 5 tablespoons dark soy sauce
• 2 skinless, boneless chicken breast halves, chopped
• 1 green bell pepper, cut into strips
• 2 large carrots, cut into strips
• 1 tablespoon ground pepper
• 5 tablespoons dark soy sauce
• 1/4 cup chopped fresh cilantro, or more to taste
• salt to taste (optional)
• 4 green onions, finely chopped

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain.
• heat vegetable oil in a large pot over medium heat. add chile peppers, onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes. add 5 tablespoons dark soy sauce; fry for 1 more minute.
• cook and stir chicken in the onion mixture over high heat until chicken is no longer pink in the center, 5 to 7 minutes. add green bell pepper and carrots and cook until softened, about 5 more minutes.
• gently fold noodles into chicken mixture. mix in pepper, 5 more tablespoons dark soy sauce, and cilantro until heated through, about 5 minutes. sprinkle with green onion to serve.

secret spaghetti sauce

Ingredients

• Servings: 10
• 1/2 pound ground beef
• 1/2 pound italian sausage
• 4 carrots, quartered
• 1 large onion, quartered
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (30 ounce) can crushed tomatoes
• 1 (30 ounce) can tomato sauce
• 2 tablespoons dried oregano
• 2 tablespoons brown sugar
• 1 tablespoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat a large skillet over medium-high heat. cook and stir beef and italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• chop carrots and onion in the food processor.
• heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. season with salt.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

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


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Cheesy Pumpkin Ravioli

Ingredients

• Servings: 6
• 1 (30 ounce) package cheese ravioli
• 1/2 cup mascarpone cheese
• 2 tablespoons butter
• 1 pinch ground black pepper
• 1 1/2 cups skim milk
• 1 cup pumpkin puree
• 1/2 cup grated pecorino romano cheese
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon nutmeg
• salt and ground black pepper to taste
• 1/3 cup pine nuts

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in ravioli and return to a boil. cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. drain.
• melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. stir milk, pumpkin, pecorino romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. add cooked ravioli into sauce and toss to coat. season with salt and pepper to taste. top each serving with pine nuts.

yummy summer pasta

Ingredients

• Servings: 4
• 1 (13.25 ounce) package whole wheat rotini pasta
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 (8 ounce) package sugar snap peas, ends and strings removed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup freshly grated pecorino romano cheese
• 1/4 cup thinly sliced fresh basil
• 1/2 teaspoon salt
• 1/4 tablespoon coarsely ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil; cook the whole-wheat rotini at a boil until just beginning to become tender, 3 to 5 minutes. stir in asparagus and snap peas and cook until vegetables are bright green and pasta is tender, about 3 more minutes. drain pasta and vegetables, reserving 1/2 cup of the cooking water. transfer rotini, asparagus, peas, and the cooking water to a large serving bowl and keep warm.
• heat olive oil in a large skillet over medium heat; cook and stir onion until barely golden, 10 to 12 minutes; stir in lemon juice and lemon zest and cook until lemon zest is fragrant, about 2 minutes.
• toss onion mixture, pecorino romano cheese, and basil into the pasta and vegetables; season with salt and black pepper.

Like No Other Pasta Salad

Ingredients

• Servings: 12
• 1 (16 ounce) package penne pasta
• 1/2 large onion, chopped
• 1/2 large cucumber, sliced
• 1/2 cup canola oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins


• bring a large pot of lightly salted water to a boil. cook penne at a boil until tender yet firm to the bite, about 11 minutes. drain and rinse under cold water. transfer to a large bowl.
• blend onion, cucumber, canola oil, vinegar, sugar, garlic powder, salt, mustard, parsley, and pepper in a food processor or blender until smooth, about 2 minutes.
• pour sauce over pasta; toss to coat. refrigerate 8 hours or overnight.

Corn Casserole I

Ingredients

• Servings: 6
• 1 (15.25 ounce) can whole kernel corn, with liquid
• 1 (14.75 ounce) can cream style corn
• 1 cup small uncooked seashell pasta
• 1/2 cup butter, cut into pieces
• 1 cup cubed processed cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• bake, covered, for 30 minutes in the preheated oven. remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

dandelion pesto

Ingredients

• Servings: 2
• 2 cups dandelion greens
• 1/2 cup olive oil
• 1/2 cup grated parmesan cheese
• 2 teaspoons crushed garlic
• salt to taste (optional)
• 1 pinch red pepper flakes, or to taste (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place dandelion greens, olive oil, parmesan cheese, and garlic in a food processor; blend until smooth. season with salt and red pepper flakes.

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.

creamy tomato tuna penne pasta

Ingredients

• Servings: 16
• 6 2/3 ounces tuna packed in olive oil
• 3 cloves garlic, crushed
• 1 teaspoon anchovy paste
• 1 pinch dried oregano
• 1 pinch red pepper flakes, or more as needed
• 3 cups cream of tomato soup, not from concentrate
• 1/2 cup water
• 14 1/2 ounces dry penne pasta
• 2/3 cup finely grated parmigiano-reggiano cheese
• 1 tablespoon minced fresh tarragon
• salt and freshly ground black pepper to taste
• 1 pinch red pepper flakes, for garnish
• 1/4 cup finely grated parmigiano-reggiano cheese

Recipe

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


• combine tuna and olive oil, garlic, anchovy paste, oregano, and red pepper flakes in a large saucepan over medium-low heat. stir and cook for 1 minute once oil begins to sizzle.
• stir in cream of tomato soup and water. increase heat to medium and simmer for about 10 minutes.
• fill a large pot with lightly salted water and bring to a boil. stir in penne, and return to a boil. cook pasta uncovered, stirring occasionally, until just slightly undercooked, about 11 minutes; drain.
• stir cooked pasta into soup mixture; stir in 2/3 cup parmigiano-reggiano cheese, and tarragon. cover and cook for 2 minutes.
• season with salt and black pepper to taste. cover and cook for an additional minute.
• garnish with additional parmigiano-reggiano cheese and red pepper flakes.

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.

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.

sausage stir fry with bow tie pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package kielbasa sausage, cut into 1/4-inch slices
• 1 (16 ounce) package farfalle (bow tie) pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 small zucchini, cut into 1/4-inch slices
• 1 (6 ounce) package baby portobello mushrooms, sliced
• 1 red bell pepper, cut into strips
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

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


• cook and stir sausage slices in a skillet over medium heat until cooked through, 5 to 10 minutes. transfer sausage to a plate using a slotted spoon and set aside.
• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• heat oil in the same skillet used for sausage over medium heat; cook and stir onion, zucchini, mushrooms, red bell pepper, and garlic in the hot oil until tender, about 10 minutes. add cooked sausage, diced tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to vegetable mixture; cook until sauce and sausage are heated through, 5 to 10 minutes.
• stir pasta into sauce and mix well; top with parmesan cheese.