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.

smoky chipotle mac and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 (12 ounce) can evaporated milk
• 1 pound shredded colby cheese
• 1 chipotle chile in adobo sauce, finely chopped
• 1/2 cup panko bread crumbs
• 1 tablespoon olive oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• 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.
• stir soup, evaporated milk, colby cheese, and chipotle chile into the cooked pasta until well combined. spoon mixture into the prepared casserole dish.
• stir together panko bread crumbs and olive oil in a small bowl. sprinkle bread crumb mixture over the top of casserole.
• bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

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.

lighter simple lasagna roll ups

Ingredients

• Servings: 4
• 8 whole wheat lasagna noodles
• 1/2 pound ground turkey
• 6 cloves garlic, crushed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup chopped fresh chives
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 2 egg whites
• 1 (15 ounce) container reduced-fat ricotta cheese
• 2 tablespoons crumbled low-fat feta cheese
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) jar low-fat tomato pasta sauce
• 1/2 cup shredded low-fat cheddar cheese

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in the boiling water, stirring occasionally, until cooked through, about 8 minutes. drain.
• brown ground turkey with garlic in a nonstick skillet over medium heat, breaking the turkey up as it cooks, until no longer pink, about 10 minutes. stir spinach, chives, oregano, parsley, and basil into ground turkey mixture, cook until heated through, and remove from heat.
• lightly beat egg whites in a bowl and mix ricotta, feta, and parmesan cheeses into beaten egg whites. season with black pepper. stir ground turkey mixture into cheese mixture.
• lay cooked lasagna noodles flat a sheet of waxed paper. divide filling into 8 equal portions and roll the filling into balls. place a filling ball on one end of a noodle and roll the pasta up around the filling; repeat with remaining noodles and filling.
• spread a thin layer of pasta sauce over the bottom of a 9x13-inch baking dish; place rolls into dish with seam sides down. pour remaining pasta sauce over rolls and sprinkle with cheddar cheese. cover dish with aluminum foil.
• bake in the preheated oven until cheese topping has melted and the sauce is bubbling, about 40 minutes.

Macaroni And Cheese Southern Style

Ingredients

• Servings: 8
• 1 (7.25 ounce) package macaroni and cheese mix
• 1 1/4 cups evaporated milk
• 2 eggs
• salt and ground black pepper to taste
• 8 ounces thinly sliced cheddar cheese, divided
• 1/2 cup butter, diced - divided

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 1/2-quart casserole dish.
• set cheese packet from mix aside. bring a pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked firm to the bite, 5 minutes. drain and reserve pasta cooking water.
• whisk contents of reserved cheese packet with evaporated milk, eggs, salt, and pepper in a bowl. layer half the cooked macaroni in the prepared casserole dish, followed by half the cheddar cheese slices in a layer. dot with half the butter. repeat layers, using remaining half of cooked macaroni, remaining cheddar cheese slices, and remaining butter. pour evaporated milk mixture over casserole. if evaporated milk mixture does not reach to the top of the casserole, pour in enough pasta cooking water to cover.
• bake in the preheated oven until bubbling, about 45 minutes.

delicious salmon pasta salad

Ingredients

• Servings: 5
• 1 (8 ounce) package farfalle pasta
• 2 heads broccoli, separated into florets
• 2 carrots, peeled and chopped
• 1 cup olive oil
• 2 teaspoons soy sauce
• 3 tablespoons red vinegar
• 2 cloves garlic, pressed
• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 10 ounces canned salmon, drained

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
• bring a separate large pot of water to a boil. add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• combine the olive oil, soy sauce, red vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. shake vigorously to make the dressing.
• toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. store in refrigerator up to 4 days.

crab casserole

Ingredients

• Servings: 6
• 1 (8 ounce) package egg noodles
• 3/4 cup low-fat mayonnaise
• 1 teaspoon worcestershire sauce
• 3 tablespoons ketchup
• 1 chopped onions
• 1 large green bell pepper, chopped
• 1 1/2 cups cooked crabmeat
• 1 (4 ounce) can small shrimp, drained
• 1 cup diced celery
• salt and pepper to taste
• 1/4 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large pot of salted boiling water, cook pasta until al dente. drain, and transfer to a large bowl.
• add mayonnaise, worcestershire sauce, ketchup, and onion to the noodles; mix well. stir in green pepper, crab, shrimp and celery. salt and pepper to taste. spoon mixture into an 8x8 inch casserole dish. sprinkle bread crumbs to taste over the casserole.
• bake 35 minutes in the preheated oven, until brown and bubbly.

delicious salmon pasta salad

Ingredients

• Servings: 5
• 1 (8 ounce) package farfalle pasta
• 2 heads broccoli, separated into florets
• 2 carrots, peeled and chopped
• 1 cup olive oil
• 2 teaspoons soy sauce
• 3 tablespoons red vinegar
• 2 cloves garlic, pressed
• 3 tablespoons fresh lemon juice
• salt and pepper to taste
• 10 ounces canned salmon, drained

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
• bring a separate large pot of water to a boil. add the broccoli and carrots, and cook in the boiling water until tender, 2 to 3 minutes; drain.
• combine the olive oil, soy sauce, red vinegar, garlic, lemon juice, salt, and pepper in a sealable container; seal. shake vigorously to make the dressing.
• toss together the drained pasta, drained vegetables, salmon, and dressing in a large bowl. store in refrigerator up to 4 days.

shrimp with spicy tomato sauce

Ingredients

• Servings: 4
• 2 pounds medium shrimp - peeled and deveined
• 4 cloves garlic, peeled and minced
• 2 tablespoons olive oil
• 8 plum tomatoes, finely chopped
• salt
• cayenne pepper
• 1 tablespoon butter (optional)

Recipe

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


• in a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. be careful not to burn the garlic. add the tomatoes and sprinkle with salt and cayenne pepper. bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
• season the shrimp with salt and add to the tomatoes. cook 3 to 5 minutes, or until no longer pink. stir in 1 tablespoon of butter for added richness, if desired.

Beefy Italian Ramen Skillet

Ingredients

• Servings: 5
• 1 pound ground beef, or to taste
• 16 slices pepperoni, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 cup water
• 2 (3 ounce) packages beef-flavored ramen noodles
• 1 green bell peppers, cut into strips
• 1 cup shredded mozzarella cheese

Recipe

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


• heat a large skillet over medium-high heat. cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.
• break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.
• remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.

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.

pea salad ii

Ingredients

• Servings: 6
• 1 cup macaroni
• 3 eggs
• 1/4 cup ranch-style salad dressing
• 1 teaspoon sugar
• 2 teaspoons vinegar
• salt to taste
• 1/4 teaspoon ground black pepper
• 2 cups frozen green peas, thawed
• 3 green onions, chopped
• 2 medium sweet pickles, chopped
• 2 stalks celery, chopped
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• place eggs in a saucepan and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• whisk together the salad dressing, sugar, vinegar, salt and pepper.
• in a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. pour dressing over salad; mix well and chill before serving.

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.

lots o'veggies sausage spaghetti sauce

Ingredients

• Servings: 10
• 1 pound sweet italian sausage, casings removed
• 1 pound lean ground beef
• 1/4 cup olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 zucchini, quartered and sliced
• 12 ounces mushrooms, sliced
• 2 carrots, shredded
• 4 ounces fresh basil, julienned
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh oregano
• 4 cloves garlic, crushed
• 1 tablespoon sugar
• salt and pepper to taste
• 3 (28 ounce) cans peeled and diced tomatoes

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• in a medium skillet over medium heat, cook sausage and ground beef until brown. drain, reserving 2 tablespoons drippings. set aside.
• in a large stock pot or dutch oven heat oil over medium heat. cook onions in oil until translucent. stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. cook 2 to 5 minutes. pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

spaghetti carbonara i

Ingredients

• Servings: 6
• 1 pound spaghetti
• 1 pound bacon, chopped
• 4 eggs, well beaten
• 1 cup grated parmesan cheese
• 1/4 cup olive oil

Recipe

Preparation Time: 10 mins Cook Time: 10 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.
• meanwhile, place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving some of the drippings, crumble and set aside.
• scramble eggs in bacon drippings.
• place spaghetti in a large bowl. pour in olive oil, and mix well; use enough to just moisten spaghetti. stir in bacon, eggs, and parmesan cheese. serve immediately.

Pizza Casserole

Ingredients

• Servings: 4
• 2 (7.25 ounce) packages uncooked macaroni and cheese
• 1 (14 ounce) can pizza sauce
• 1 (8 ounce) package mozzarella cheese, shredded and divided
• 1/4 cup grated parmesan cheese, divided
• 6 ounces pepperoni sausage, sliced

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 5 to 8 minutes or about 3 minutes before cooked; drain and place noodles in a 9x13 inch baking dish.
• preheat oven to 400 degrees f (200 degrees c).
• stir in pizza sauce, powdered cheese packets from macaroni and cheese mix, 1/2 the mozzarella cheese, 1/2 the parmesan cheese, pepperoni and any other pizza toppings that you want to add. top with the remaining cheeses.
• bake in preheated oven for 45 minutes or until cheese is bubbly; serve.

Pasta With Mock Creamy Tomato Sauce

Ingredients

• Servings: 4
• 16 ounces colored rotini pasta
• 1 (16 ounce) jar roasted red bell peppers
• 9 ounces low-fat, firm silken tofu
• 1 1/2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon italian seasoning
• 1/2 onion, chopped
• 10 spears asparagus, sliced diagonally
• 8 ounces fresh mushrooms, sliced
• 1 teaspoon minced garlic
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon hot chile paste (optional)
• ground black pepper to taste
• 2 tablespoons grated parmesan cheese

Recipe

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


• in a large pot with boiling salted water, cook pasta until al dente. drain well.
• meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and italian seasoning. set aside.
• coat a medium saute pan with cooking spray. cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. add water if necessary to prevent sticking. stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. stir in tofu sauce, tomatoes, black pepper. add hot chili paste, if desired. reduce heat to low, and heat through.
• toss pasta with sauce, and serve with parmesan cheese.

Spaghetti Salad Ii

Ingredients

• Servings: 12
• 1 pound spaghetti
• 1 tablespoon grated parmesan cheese
• 1 tablespoon sesame seeds
• 1 teaspoon poppy seeds
• 2 teaspoons seasoning salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cucumber, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 tomatoes, chopped
• 1 head fresh broccoli, chopped
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

• cook spaghetti in a large pot with boiling salted water. rinse with cool water, drain.
• place grated parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and yellow pepper, tomatoes, and broccoli in a large bowl.
• to large bowl add cooled pasta. pour entire bottle of italian dressing over pasta and vegetables. mix well.
• refrigerate pasta salad for at least 2 hours. serve.

Sassy Spaghetti

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 (15 ounce) can black beans, drained
• 1 (11 ounce) can sweet corn, drained
• 1 tablespoon ground cumin
• salt and pepper to taste
• 2 dashes hot sauce
• 3 tablespoons 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 pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat the oil in a skillet over medium heat. stir in the onion, beans, and corn. season with cumin, salt, and pepper, and sprinkle with hot sauce. cook and stir until onion is tender. toss with cooked spaghetti and sprinkle with parmesan cheese to serve.

Tuna Italiano

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 clove garlic, sliced
• 1 onion, diced
• 1 cup water
• 2 (6 ounce) cans tuna in olive oil
• 1 (6 ounce) can pitted black olives, drained and chopped
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 pound penne pasta
• 1/4 cup grated romano cheese

Recipe

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


• in a large saucepan, heat olive oil over medium heat. saute garlic in oil until golden. stir in onion and water and cook until onion is soft. stir in the tuna with its oil, olives, beans, garlic salt and pepper. cover, reduce heat to medium-low, and simmer while pasta is cooking.
• 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. toss pasta with tuna mixture, top with romano and serve.

Easy And Healthy Chicken Florentine

Ingredients

• Servings: 8
• 2 teaspoons olive oil, or as needed
• 1 large sweet onion, chopped
• 4 cloves garlic, minced
• 8 chicken breast tenders
• 1/2 pound baby spinach, or more to taste
• 1 (20 ounce) jar marinara sauce
• 1 (16 ounce) package fettuccine
• 8 ounces grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat olive oil in a large skillet over medium heat; cook and stir onion in the hot oil until just fragrant, 3 to 5 minutes. add garlic and cook for about 45 seconds. mix chicken tenders into onion mixture; cook until chicken is browned, 3 to 4 minutes per side. transfer chicken mixture to a 9x13-inch baking dish.
• cover chicken mixture with spinach; pour marinara sauce over spinach layer. cover the baking dish with aluminum foil.
• bake in the preheated oven until chicken is no longer pink in the center and spinach is wilted, about 30 minutes.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer fettuccine to serving plates.
• top each plate with chicken-marinara mixture; garnish each serving with parmesan cheese.

asparagus portobello pasta

Ingredients

• Servings: 4
• 2 (15 ounce) cans asparagus
• 1 (2.25 ounce) can sliced black olives
• 1/2 pound fettuccini pasta
• 1 tablespoon olive oil
• 3 large portobello mushrooms, sliced
• 1 (8 ounce) can peas, drained
• 2 teaspoons italian seasoning
• 1 (6 ounce) can tomato paste
• 1/2 cup grated parmesan cheese

Recipe

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


• fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. cook pasta for 8 to 10 minutes, or until al dente. drain.
• meanwhile, heat oil in a large skillet over medium heat. saute mushrooms, peas, and italian seasoning until mushrooms are tender.
• in a blender or food processor, puree asparagus, black olives, tomato paste and parmesan. transfer to a small saucepan, and heat through over medium-low heat. spoon asparagus sauce over fettuccini, and top with mushrooms and peas.