my favorite sesame noodles

Ingredients

• Servings: 1
• 1/2 (8 ounce) package spaghetti
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 tablespoons tamari
• 1 teaspoon thai chili sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1 green onion, chopped
• 2 teaspoons sesame seeds

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. mix in the garlic and green onions and toss with the spaghetti. top with the sesame seeds.

pasta fruit salad ii

Ingredients

• Servings: 6
• 1/2 (12 ounce) package macaroni
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1 (11 ounce) can mandarin oranges, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (15.25 ounce) can , drained
• 1/2 (10 ounce) jar maraschino cherries, drained
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

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


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• prepare pudding according to directions on package however, use only 1 1/2 cups milk. refrigerate until chilled.
• in a large bowl, combine the pasta and pudding; mix until evenly coated.
• add oranges, pineapples, and cherries to pasta mixture. mix well. fold in whipped topping, chill and serve.

spring sweet pea pasta salad

Ingredients

• Servings: 6
• 1 (16 ounce) package bow tie (farfalle) pasta
• 1 tablespoon olive oil
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon dried dill weed
• 1 pinch cayenne pepper, or to taste
• kosher salt to taste
• 1/2 cup diced red onion
• 8 ounces frozen green peas, thawed
• 8 ounces diced fully cooked lean ham
• 8 ounces cubed sharp cheddar cheese
• 2 sprigs fresh dill, for garnish

Recipe

Preparation Time: 35 mins Cook Time: 15 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil over high heat. add the bow tie pasta, and cook until al dente, 8 to 10 minutes. drain and rinse well with cold water, then toss with the olive oil, and set aside.
• stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. fold in the onion, peas, ham, cheddar cheese, and bow tie pasta. garnish with the dill sprigs to serve.

fettuccine with garlic herb butter

Ingredients

• Servings: 4
• 6 ounces dry fettuccini pasta
• 1 teaspoon butter
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh marjoram (optional)
• 1 tablespoon chopped fresh thyme (optional)
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 pinch ground black pepper

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, in a small saucepan over medium heat, melt 1 teaspoon butter. add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• in a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. toss with pasta and serve.

tri-colored pasta with feta cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package dry rainbow radiatore pasta
• 1 cup sliced black olives
• 1 (6.5 ounce) jar artichoke hearts, drained and quartered
• 8 ounces feta cheese, broken into 1/2 inch pieces
• 3 cloves garlic, minced
• 4 tablespoons olive oil
• 1 tablespoon red vinegar
• 1/2 cup red bell pepper, diced
• ground black pepper to taste

Recipe

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


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• in a large bowl, combine the pasta, olives, artichoke hearts, feta cheese, garlic, olive oil, red vinegar, bell pepper and black pepper to taste. toss together and refrigerate 1-4 hours before serving.

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.

Mommy's Summer Salad

Ingredients

• Servings: 10
• 3 cups rotelle pasta
• 1/2 pound chopped ham
• 2 cups shredded colby cheese
• 1/2 cup ranch-style salad dressing
• 1 cup fat-free creamy salad dressing (ie: fat free miracle whip tm)
• 1 (15 ounce) can peas, drained

Recipe

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


• in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• in a large bowl, combine the pasta, ham, cheese and peas.
• whisk together the ranch dressing and miracle whip ™. pour over salad and toss to coat. refrigerate until chilled and serve.

pasta with blue cheese and walnuts

Ingredients

• Servings: 4
• 1/4 cup coarsely chopped walnuts
• 4 ounces blue cheese, crumbled
• 2 tablespoons olive oil
• 1/2 pound uncooked spaghetti
• 1 clove garlic, minced

Recipe

• cook pasta in a large pot of boiling water until al dente.
• meanwhile, heat oil in heavy skillet. add garlic, and saute for a few minutes. stir in walnuts, and saute for several more minutes.
• drain pasta, and divide into 2 plates. top with saute and blue cheese.

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.

cheese and pasta in a pot

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1 1/2 pounds ground beef
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 (14 ounce) can stewed tomatoes, undrained
• 1 (16 ounce) jar spaghetti sauce
• 1 (12 ounce) can mushroom stems and pieces, undrained
• 2 cups sour cream
• 1 pound colby-monterey jack cheese, shredded

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). 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.
• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown and crumbled. drain, excess fat, and set aside.
• heat oil in a large heavy skillet over medium heat. saute onion until soft and translucent. stir in garlic, and cook for 30 seconds. add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. reduce heat, and simmer 20 minutes.
• in a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. repeat layers.
• cover, and bake in preheated oven for 45 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.

one pot pasta

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1/2 cup sliced onion
• 1 cup fresh sliced mushrooms
• 1 (29 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon white sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 8 ounces macaroni

Recipe

• spray a large nonstick skillet with nonstick cooking spray. add oil, and heat over a medium flame. add onion and mushrooms. cook, stirring frequently, for 3 to 5 minutes, until tender.
• add tomatoes, tomato sauce, water, sugar, and spices to skillet. when mixture begins to boil, stir in pasta. cover, reduce heat to medium-low, and cook 20 minutes. stir mixture every 4 to 5 minutes while cooking.

beef cannelloni bake

Ingredients

• Servings: 4
• 1 (8 ounce) package cannelloni pasta
• 8 ounces lean ground beef
• 2 carrots, chopped
• 1/2 stalk celery, chopped
• 1/2 onion, chopped
• 10 ounces fresh spinach, washed and chopped
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 cup dry white
• 1 cup heavy whipping cream
• 1 cup chopped tomatoes
• 1/2 cup grated parmesan cheese
• 2 teaspoons italian seasoning
• 2 tablespoons chopped fresh basil
• 1 (14.5 ounce) can stewed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 leaves fresh basil, chopped

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain and set aside. meanwhile, preheat oven to 500 degrees f (260 degrees c).
• in an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and . mix well. place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. note: be careful to not burn the meat and vegetables; this is a very hot temperature. if meat begins to smoke, lower oven temperature to 400 degrees f (200 degrees c). stir often while baking. cool for 15 minutes.
• place meat mixture in food processor and process until finely chopped. add cream, roma tomatoes, cheese, dry herbs and basil. stir and return to oven for approximately 20 minutes. remove from oven and lower oven temperature to 350 degrees f (175 degrees c). let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. place in a clean 9 x 13 inch baking dish.
• to make tomato sauce: place italian style tomatoes with liquids in food processor and process until smooth. set aside. heat 2 tablespoons olive oil over medium heat in a large skillet. add 2 cloves chopped garlic and 1 chopped onion; saute until soft. add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. add fresh basil leaves and cook for 1 minute longer.
• pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

asian noodles

Ingredients

• Servings: 4
• 1 (8 ounce) package capellini pasta
• 1/2 cup fresh shiitake mushrooms, stemmed and sliced
• 1 red bell peppers, sliced
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon chopped fresh parsley

Recipe

• bring a large pot of water to a boil. cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.
• combine vinegar, soy sauce, oil, and ginger to make dressing.
• drain pasta and vegetables. transfer to a serving bowl; combine with dressing. sprinkle with parsley before serving.

Avgolemono

Ingredients

• Servings: 4
• 1 3/4 quarts chicken broth
• 1/2 cup uncooked orzo pasta
• 3 eggs
• 1 lemon, juiced
• 1 tablespoon cold water
• salt and pepper to taste

Recipe

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


• pour the chicken broth into a large saucepan, and bring it to the boil. add the pasta and cook for 5 minutes.
• beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. slowly stir in a ladleful of the hot chicken stock, then add one or two more. be careful not to scramble the eggs!
• return this mixture to the pan, off the heat, and stir well. season with salt and pepper and serve at once, garnished with lemon slices. do not let the soup boil once the eggs have been added or it will curdle!

pasta with spinach and chickpeas

Ingredients

• Servings: 4
• 1 tablespoon sea salt, divided
• 1 (16 ounce) package linguine pasta
• 2 tablespoons extra-virgin olive oil, or more as desired
• 2 cloves garlic, minced
• 1 (10 ounce) bag baby spinach leaves, chopped
• 3 large tomatoes, seeded and diced
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 teaspoon chopped fresh marjoram, or more to taste
• freshly ground black pepper to taste
• 1/2 teaspoon red pepper flakes, or more to taste (optional)
• 1/4 cup freshly grated pecorino-romano cheese, or to taste

Recipe

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


• bring a large pot of water with 2 teaspoons sea salt to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
• heat olive oil in a large skillet over medium heat. cook and stir garlic in hot oil until fragrant, about 1 minute. increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
• season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. reduce heat to low. stir drained linguine with the spinach mixture to evenly coat. add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. top with pecorino-romano cheese.

world's best marinara

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 1 (8 ounce) package fresh mushrooms, chopped
• 1 red bell pepper, diced
• 1 cup fresh flat-leaf parsley, torn
• 2 tablespoons oregano
• 2 tablespoons white sugar
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 (28 ounce) can tomato sauce

Recipe

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


• heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
• stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
• transfer half the sauce to a blender; blend until smooth. return to saucepan with the remaining sauce; stir to combine.

asparagus angel hair pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package angel hair pasta
• 1/4 cup extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 pound fresh asparagus spears, trimmed and chopped
• 2 cups grape tomatoes, halved
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried dill weed
• freshly ground black pepper to taste
• 2 avocados - peeled, pitted, and mashed
• 1/2 lime, juiced
• 1/2 teaspoon garlic powder
• 1 cup shredded queso asadero (white mexican cheese)

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 angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
• heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. add the asparagus and tomatoes, stirring to coat. pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
• place the pasta in a large bowl, and toss with the asparagus and tomato mixture. season with dill and pepper. in a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
• serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

Whole Wheat Pasta

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 teaspoons olive oil

Recipe

Preparation Time: 40 mins Ready Time: 40 mins


• stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. make a hollow in the center, and pour in the olive oil. break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. knead on a lightly floured surface until the dough is stiff and elastic. cover, and let stand for 30 minutes to relax.
• roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. cut into desired width and shapes. allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

artichokes in a garlic and olive oil sauce

Ingredients

• Servings: 2
• 4 ounces small uncooked seashell pasta
• 2 1/2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 2 cloves garlic
• 1 sprig fresh basil, chopped
• 1 (8 ounce) can artichoke hearts, drained and quartered

Recipe

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


• bring a pot of lightly salted water to a boil. add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat the olive oil and melt the butter in a skillet over medium heat. mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. toss with the cooked pasta to serve.

fettuccini with salsa cruda and feta

Ingredients

• Servings: 6
• 1 pound fresh fettuccine pasta
• 5 ripe tomatoes, chopped
• 1/2 small red onion, chopped
• 1 cup chopped fresh basil
• 1/2 cup pitted kalamata olives, chopped
• freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 cup crumbled feta cheese

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 fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• in a medium bowl combine tomatoes, onion, basil, olives and black pepper.
• toss the fettuccini with olive oil. serve pasta topped with tomato mixture and feta cheese.

Chicken Philly Pasta

Ingredients

• Servings: 1
• 1 (16 ounce) package uncooked rotini pasta
• 3 tablespoons margarine
• 1 pound skinless, boneless chicken breast halves
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chicken soup base
• 1/2 cup water
• 1 pound shredded swiss cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x11-inch baking dish.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut the chicken into bite-size strips, and set aside.
• cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and swiss cheese until thoroughly combined. spread the mixture into the prepared baking dish.
• bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes.

butternut squash ravioli with sage-brown butter sauce

Ingredients

• Servings: 8
• 1 large butternut squash - halved lengthwise, peeled and seeded
• 2 teaspoons butter
• salt and ground black pepper to taste
• 1/2 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 2 teaspoons ground cinnamon
• 1/2 cup parmesan cheese
• 50 wonton wrappers
• 1 teaspoon egg white, lightly beaten
• sauce
• 1/4 cup unsalted butter
• 1/4 cup chopped fresh sage leaves
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the squash cut side up on a baking sheet. place 1 tablespoon butter in the hollow of each half. sprinkle with salt and pepper to taste. cover the squash with a sheet of aluminum foil tucking in the edges.
• bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• scoop the cooked squash into a bowl, and mash until smooth. mix in the allspice, nutmeg, cinnamon, and parmesan cheese until well blended. season to taste with salt and pepper.
• fill a deep pot with lightly salted water and bring to a boil.
• to make the ravioli, place a wonton wrapper on a clean, flat surface. brush edges with the egg white. place about 1 tablespoon of the squash mixture in the middle of the wonton. cover with a second wonton wrapper. repeat with remaining wonton wrappers and squash mixture until all have been used.
• drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. remove, drain, and keep warm until sauce is prepared.
• to make the sauce, melt the butter in a skillet over medium heat. stir in the sage. continue to cook and stir until the sage is crispy but not browned. add salt and pepper to taste. place 6 to 8 raviolis on serving plates, and drizzle with sauce.

baked ziti with turkey meatballs

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 clove garlic, minced
• 3/4 cup fresh bread crumbs
• 1/2 cup finely diced onion
• 3 tablespoons chopped, toasted pine nuts
• 1/2 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons olive oil
• 1 (16 ounce) package ziti pasta
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup grated romano cheese
• 6 cups tomato sauce
• 1 pint part-skim ricotta cheese

Recipe

• in a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. form into meatballs about 1 inch in diameter.
• in a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. transfer meatballs to paper towels to drain. brown remaining meatballs in remaining 2 tablespoons oil in same manner.
• preheat oven to 375 degrees f (190 degrees c). oil a 3 to 4 quart gratin dish.
• bring a large pot of salted water to a boil. add the pasta, and cook until just al dente, about 8 minutes. drain.
• in a small bowl, toss together mozzarella and romano cheese.
• spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. spread half remaining sauce and half cheese mixture over pasta. top with remaining meatballs, and drop dollops of ricotta over meatballs. spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. bake in middle of oven for 30 to 35 minutes, or until golden. let stand 10 minutes before serving.

crab stuffed manicotti

Ingredients

• Servings: 4
• 8 manicotti shells
• 1 1/2 cups ricotta cheese
• 1 (6 ounce) can lump crabmeat
• 2 tablespoons minced fresh parsley
• 1 tablespoon grated onion
• 1 (16 ounce) jar alfredo pasta sauce
• 1 teaspoon white sugar
• 1/2 cup chicken broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried thyme

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. drain.
• in a medium bowl, stir together the ricotta cheese, crab, parsley and onion. spoon into the manicotti shells. place in a buttered 11x7 inch baking dish.
• in a saucepan, stir together the alfredo sauce and chicken broth. season with basil, marjoram, garlic powder and thyme. heat until warm over medium heat. pour over the shells in the baking dish.
• bake uncovered for 30 minutes in the preheated oven. let stand for about 5 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.

basil pecan pesto

Ingredients

• Servings: 12
• 3 cups fresh basil leaves
• 1 1/2 cups pecans
• 4 cloves garlic
• 1/2 cup shredded parmesan cheese
• 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 pinch ground black pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend the basil, pecans, garlic, parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

shrimp primavera with sun-dried tomatoes

Ingredients

• Servings: 8
• 1 1/2 (16 ounce) packages angel hair pasta
• 2 cubes chicken bouillon
• 2 cups boiling water
• 15 sun-dried tomatoes
• 1/4 cup butter
• 1/2 cup olive oil
• 3 tablespoons minced garlic, or to taste
• 2 (16 ounce) cans stewed tomatoes
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon ground black pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon shredded parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. add sun-dried tomatoes and soak for 5 minutes. remove tomatoes and chop coarsely, reserving liquid.
• melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• serve shrimp and tomato sauce over angel hair pasta. sprinkle with parmesan cheese.

garbanzo tomato pasta soup

Ingredients

• Servings: 4
• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Recipe

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


• bring vegetable broth to a boil in a large pot. add pasta and cook for 8 to 10 minutes or until al dente.
• meanwhile, heat oil in a small skillet over medium heat. saute onions and garlic until translucent. stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. heat through and serve.

Mushroom Sauce

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup red bell pepper, chopped
• 1 1/2 cups fresh sliced mushrooms
• 4 tablespoons butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/3 cup milk

Recipe

• in a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. stir in the cream of chicken sup and milk. cook until smooth.

corrigan's minestrone

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 sweet onion, chopped
• 3 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can vegetable broth
• 1 1/2 quarts water
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon salt
• 2 cups uncooked elbow macaroni

Recipe

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


• heat olive oil in a large pot over medium heat. stir potatoes, carrots, celery, onion and garlic into pot. mix in tomato paste, beans, broth and water. season with basil, oregano and salt. cook and stir 30 minutes, or until vegetables are tender.
• mix macaroni into pot. continue cooking 10 minutes, or until macaroni is tender.

Summer Tofu And Corn Pasta

Ingredients

• Servings: 8
• 1 pound spinach farfalle pasta
• 1 tablespoon canola oil
• 2 (8 ounce) packages firm silken tofu, drained and diced
• 3 tablespoons honey
• 1 tablespoon dijon mustard
• 1 teaspoon dry mustard
• 2 teaspoons old bay® seasoning
• 1 teaspoon kosher salt
• freshly ground black pepper to taste
• 2 ears fresh sweet white corn, cut from the cob
• 1/3 cup nutritional yeast

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 13 to 15 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and stir in the tofu. mix in honey and dijon mustard. season with dry mustard, 1 teaspoon old bay® seasoning, kosher salt, and pepper. cook and stir until tofu is thoroughly coated.
• mix corn into the saucepan. season with remaining old bay® seasoning and nutritional yeast. cook until heated through. allow to cool about 5 minutes before serving over the cooked pasta.

Eggplant And Goat Cheese Lasagna

Ingredients

• Servings: 6
• cooking spray
• 1 large eggplant, sliced into 1/4 inch rounds
• 1 (28 ounce) jar garden vegetable pasta sauce
• 1 (11 ounce) log goat cheese, sliced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• arrange one fourth of eggplant slices in a layer in the bottom of the dish.
• pour one fourth of pasta sauce on top of eggplant layer.
• dot pasta sauce layer with one fourth of goat cheese slices.
• repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
• bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Rigatoni Surprise

Ingredients

• Servings: 8
• 1 (16 ounce) package rigatoni pasta
• 1 pound ground beef
• 2 cloves garlic, minced
• 1 yellow onion, chopped
• 1/2 green bell pepper, chopped
• 2 (14 ounce) cans tomato sauce
• 2/3 cup chunky salsa
• salt and ground black pepper to taste
• 1 cup shredded mild cheddar cheese
• 1/3 cup heavy cream
• 1/3 cup sour cream

Recipe

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


• bring a large pot of lightly salted water to a rolling boil; stir in the rigatoni and cook at a boil uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. drain.
• meanwhile, cook the ground beef, garlic, onion, and bell pepper in a large pot over medium-high heat until the ground beef has browned and the vegetables are tender, about 7 minutes. pour in the tomato sauce and salsa; season to taste with salt and pepper. bring to a simmer. reduce heat to medium-low and continue cooking 15 minutes.
• stir in the cheddar cheese and cream; cook and stir 3 minutes, then stir in the sour cream until evenly blended. add the drained pasta and stir until heated through.

elizabeth's pesto with a southern twist

Ingredients

• Servings: 24
• 1 1/2 cups firmly packed basil leaves
• 1 cup firmly packed spinach leaves
• 1/2 cup fresh flat-leaf parsley
• 5 cloves garlic, crushed
• 1/2 cup toasted pecans
• 1 tablespoon lemon zest
• 1/2 lemon, juiced
• 1 cup grated parmesan cheese
• 1/2 cup grated pecorino romano cheese
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 cup olive oil, or as needed

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• blend the basil, spinach, parsley, garlic, pecans, lemon zest, lemon juice, parmesan cheese, pecorino romano cheese, cayenne pepper, sea salt, and black pepper in a food processor until all ingredients are integrated. with the food processor running, slowly drizzle the olive oil into the mixture until the mixture forms a paste.

Chicken Linguine A La Me

Ingredients

• Servings: 8
• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 3 green onions, chopped
• 5 cloves garlic, diced
• 1/2 pound fresh mushrooms, sliced
• 1 small head broccoli, chopped
• 1 (14 ounce) can chicken broth
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (8 ounce) package colby-jack cheese, cubed
• salt and ground black pepper to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain.
• meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. pour in the chicken broth; cover and simmer until broccoli is just tender. stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• while the chicken is cooking, melt the butter in a saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. pour in the milk, stirring constantly until smooth. reduce heat to medium; simmer for 5 minutes more.
• stir in the colby-jack cheese; reduce heat to low and continue stirring until cheese is melted. stir in the linguine. season to taste with salt and pepper.

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.

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.

Risotto With Chicken, Sausage And Peppers

Ingredients

• Servings: 6
• 6 bone-in chicken thighs with skin
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 pound linguica sausage, sliced
• 1/2 onion, chopped
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon herbes de provence
• 1 bay leaf
• 1 teaspoon fresh parsley, chopped
• 4 cups chicken stock, or as needed
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 mildly hot green pepper, such as a chilaca, chopped
• 8 ounces uncooked orzo pasta

Recipe

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

Ready Time: 1 hr 30 mins


• season chicken thighs with salt and black pepper. heat 2 tablespoons of olive oil on medium-high heat in a saucepan. cook chicken until browned, about 3-4 minutes on each side; remove from pan.
• cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
• stir in paprika, cumin, herbes de provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. return browned chicken thighs to the skillet, and pour in chicken stock.
• heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
• remove all chicken pieces and sausage using a slotted spoon. pour broth into different bowl and set aside. when chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
• heat 2 more tablespoons of olive oil on medium heat in saucepan. add red and green peppers and orzo; stir to coat with hot oil. stir in 1-1/2 cups of hot broth, 1/2 cup at a time. cook for 5 minutes, or until most of broth is absorbed.
• continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). remove from heat. add chicken and sausage, stir and cover. let sit for 5 minutes, or until pasta soaks up remaining broth. you can pour in extra broth at serving time if mixture is a little dry.

salsa di noci

Ingredients

• Servings: 4
• 3 cups water, or as needed
• 1 1/2 cups walnuts
• 2 cloves garlic, peeled
• 1 pinch sea salt
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• 3/4 cup heavy cream
• 1 cup finely grated pecorino romano cheese
• freshly ground black pepper to taste
• sea salt to taste
• 1 (16 ounce) box dry fettuccine pasta
• 1/2 bunch fresh chives, finely chopped

Recipe

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


• bring water to a boil in a small saucepan. add walnuts and cook until they have softened slightly, about 5 minutes. drain and set aside.
• combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. grind to create a thick paste. add walnuts, marjoram, thyme, and oregano. grind until combined and slightly creamy, but still coarse.
• transfer the walnut mixture to a large bowl. slowly whisk in olive oil to form a thick emulsion. add heavy cream and pecorino romano cheese, whisk until combined. season with black pepper and sea salt to taste.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• toss walnut sauce with pasta. garnish with fresh chives.

diablo shrimp saute

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine
• 4 tablespoons butter
• 1 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 1 pound peeled and deveined shrimp
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 clove garlic, minced
• 1/2 cup white
• 2 tablespoons lemon juice

Recipe

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


• bring a large pot of lightly salted water to a rolling boil. cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
• melt butter in a large skillet over medium heat. cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. pour white and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. serve over cooked linguine.

copia's penne pasta and cheese casserole

Ingredients

• Servings: 12
• 1 (16 ounce) box penne pasta
• 6 slices bacon
• 1 cup panko bread crumbs
• 1/4 cup butter, melted
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 3 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 4 cups heavy cream
• 1 teaspoon chopped fresh thyme
• 1 cup shredded monterey jack cheese
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. stir in the bacon drippings and flour. cook and stir for 1 minute, then whisk in the heavy cream and thyme. continue to cook and stir until reduced by 1/3. add monterey jack cheese and cheddar cheese, stirring until cheeses have melted. season with salt and pepper. stir in the penne pasta. transfer the pasta mixture to a 9x13-inch baking dish. sprinkle with the bread crumb mixture.
• bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.

asian kale with noodles

Ingredients

• Servings: 4
• 1 (8 ounce) package spaghetti
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1 (1 inch) piece fresh ginger root, minced
• 4 cups torn kale leaves
• 1/4 cup soy sauce
• 1 cup water
• 4 eggs, beaten
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sesame oil

Recipe

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


• bring a large pot of lightly salted water to a rolling boil. cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
• heat the vegetable oil in a large skillet over medium heat.
• cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
• stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
• add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. bring the mixture to a simmer and cook for 2 minutes.
• make a well in the middle of the spaghetti mixture. pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
• season with the crushed red pepper flakes. drizzle the sesame oil over the noodles to serve.

sweet pepper pasta toss with kale

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked farfalle (bow tie) pasta
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 cup roughly chopped kale
• 4 cloves garlic, chopped
• 1 pinch dried basil
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 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.
• heat oil in a skillet over medium heat. stir in red pepper, yellow pepper, kale and garlic. season with basil, cayenne pepper, salt and black pepper. cook until vegetables are tender.
• in a large bowl, toss cooked pasta with skillet mixture. sprinkle with feta cheese to serve.

Avgolemono

Ingredients

• Servings: 4
• 1 3/4 quarts chicken broth
• 1/2 cup uncooked orzo pasta
• 3 eggs
• 1 lemon, juiced
• 1 tablespoon cold water
• salt and pepper to taste

Recipe

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


• pour the chicken broth into a large saucepan, and bring it to the boil. add the pasta and cook for 5 minutes.
• beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. slowly stir in a ladleful of the hot chicken stock, then add one or two more. be careful not to scramble the eggs!
• return this mixture to the pan, off the heat, and stir well. season with salt and pepper and serve at once, garnished with lemon slices. do not let the soup boil once the eggs have been added or it will curdle!

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.

delicious angel hair in tomato, tuna and olive sauce

Ingredients

• Servings: 8
• 2 1/2 tablespoons olive oil
• 3/4 cup chopped onion
• 2 cloves garlic, chopped
• 1 (6 ounce) can solid white tuna packed in water, drained
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 (4.25 ounce) can black olives, drained and halved
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• freshly ground black pepper to taste
• 1 (28 ounce) can tomato puree
• 1 (16 ounce) package uncooked angel hair pasta
• 1/2 cup grated parmesan cheese for topping

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• heat olive oil in a skillet over medium heat. stir in onion and garlic, and cook until tender. mix in tuna and peeled tomatoes; cook until heated through. mix in olives. season with basil, oregano and pepper. cook and stir 5 minutes. stir in tomato puree. cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
• bring a large pot of lightly salted water to a boil. place angel hair pasta in pot and cook 4 minutes, or until al dente. serve topped with the sauce and sprinkled with parmesan cheese.

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.

harvest pasta bake

Ingredients

• Servings: 8
• 1 (2 pound) butternut squash, peeled, cut into 1-inch cubes
• 1 onion, cut lengthwise in half, then sliced crosswise
• 1/2 teaspoon crushed red pepper
• 2 tablespoons olive oil
• 3 1/3 cups rigatoni pasta, uncooked
• 4 ounces philadelphia cream cheese, cubed, softened
• 1/4 cup milk
• 1 (8 ounce) package kraft shredded three cheese with a touch of philadelphia, divided
• 1/4 cup croutons, crushed

Recipe

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


• heat oven to 400 degrees f.
• combine first 4 ingredients in 13x9-inch baking dish. bake 30 to 40 min. or until squash is tender. meanwhile, cook pasta as directed on package, omitting salt.
• drain pasta; return to pan. add cream cheese and milk; stir until cream cheese is melted and sauce is well blended. add to squash mixture with 1 cup shredded cheese; mix lightly. top with crouton crumbs and remaining shredded cheese.
• bake 20 min. or until heated through.

garlic chicken

Ingredients

• Servings: 1
• 1 skinless, boneless chicken breast half - pounded thin
• 1 tablespoon vegetable oil
• 1/4 cup all-purpose flour
• ground black pepper to taste
• 1/2 tablespoon chopped garlic
• 4 mushrooms, chopped
• 1/2 lemon
• 1 1/2 cups chablis or other dry white
• 2 tablespoons butter, room temperature
• 2 ounces cooked angel hair pasta

Recipe

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


• in a medium skillet, heat oil for frying. dredge chicken breast in flour and place it in the hot skillet. add pepper to taste. cook until golden brown on one side, 3 to 4 minutes.
• turn chicken over (presentation side up) and add the garlic, mushrooms, juice from 1/2 lemon and . stir all together. turn heat up as high as possible and let liquids reduce until about 1/4 cup liquid remains in skillet.
• remove chicken from skillet and add the room temperature butter. swirl it around in the skillet sauce until it is incorporated and the sauce is slightly thickened. pour sauce over chicken and serve with pasta.

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.

my favorite sesame noodles

Ingredients

• Servings: 1
• 1/2 (8 ounce) package spaghetti
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 tablespoons tamari
• 1 teaspoon thai chili sauce
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1 green onion, chopped
• 2 teaspoons sesame seeds

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. mix in the garlic and green onions and toss with the spaghetti. top with the sesame seeds.

Vegetable Cashew Saute

Ingredients

• Servings: 8
• 1 (16 ounce) package whole wheat rotini pasta
• 2 tablespoons dark sesame oil
• 1/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 2 tablespoons white sugar
• 1/4 cup dark sesame oil
• 3 cups chopped broccoli
• 1 cup chopped carrots
• 1 cup chopped red bell pepper
• 2 cups chopped fresh shiitake mushrooms
• 1 cup shelled edamame (green soybeans)
• 3/4 cup chopped unsalted cashew nuts

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the rotini 10 to 12 minutes, until al dente, and drain.
• in a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
• heat the 1/4 cup sesame oil in a skillet over medium heat. stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. mix in the sesame oil sauce. cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. serve over the cooked pasta.

shrimp scampi with linguini

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 1/4 cup olive oil
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 pound peeled and deveined medium shrimp
• 3/4 cup white
• 1/2 cup lemon juice
• 1/4 teaspoon crushed red pepper
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon salt
• 1/2 pint grape tomatoes, halved
• 2 tablespoons grated pecorino romano cheese
• 1 tablespoon chopped fresh parsley

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink. transfer the linguine to a large mixing bowl.
• heat the olive oil and butter together in large skillet over medium heat until the butter is melted. cook and stir the garlic in the butter and oil for 2 to 3 minutes. add shrimp and cook for 4 to 5 minutes, stirring frequently. stir in the , lemon juice, red pepper, basil, and salt and cook another 1 minute. mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. sprinkle the pecorino romano cheese and parsley over the pasta and sauce; toss until well mixed.

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.

breaded toasted ravioli

Ingredients

• Servings: 5
• 1 egg white
• 1 teaspoon water
• 1 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons freshly grated parmesan cheese
• 1 (25 ounce) package cheese ravioli, thawed if frozen
• cooking spray

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). place a wire rack on a baking sheet.
• beat together the egg white and water in a small bowl. mix bread crumbs, oregano, basil, and parmesan cheese in a large bowl.
• dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Smoked Salmon Tortellini With Bechamel Sauce

Ingredients

• Servings: 8
• 2 (9 ounce) packages cheese tortellini
• 1 1/4 cups milk
• 1/4 small onion
• 1 bay leaf
• 2 whole cloves
• 1 pinch ground nutmeg
• 1/4 cup butter
• 1 red bell pepper, chopped
• 1/2 pound fresh asparagus, trimmed and quartered
• 10 ounces fresh mushrooms, sliced
• 1 pound smoked salmon, chopped
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of water to a boil, and cook the tortellini 7 to 8 minutes, or until al dente. drain, and transfer to a large bowl.
• in a saucepan over low heat, simmer the milk, onion, bay leaf, cloves, and nutmeg about 15 minutes. remove from heat, and discard the onion, bay leaf, and cloves.
• melt 2 tablespoons butter in a large skillet over medium heat. stir in the red bell pepper and asparagus, and cook about 3 minutes. stir in the mushrooms, and continue cooking until tender. mix in the smoked salmon, reduce heat to low, and cook until heated through.
• melt the remaining 2 tablespoons butter in a saucepan over medium heat, and slowly whisk in the flour until smooth. thoroughly blend in the warmed milk. stir into the skillet with the salmon mixture.
• spoon the salmon and sauce mixture into the bowl with the cooked pasta, and toss to coat.

lamb and sea shells with summer vegetables

Ingredients

• Servings: 8
• 1 (16 ounce) package seashell pasta
• 3 tablespoons olive oil, divided
• 6 boneless lamb loin chops, cut into bite sized pieces
• worcestershire sauce to taste
• salt and pepper to taste
• 1 medium green bell pepper, chopped
• 1 yellow squash, cut into bite sized pieces
• 1 zucchini, cut into bite sized pieces
• 6 ounces fresh mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 tablespoons tomato paste
• 1/4 cup red
• 2 1/3 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 dash red pepper flakes
• grated parmesan cheese for topping

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• bring a large pot of lightly salted water to a boil. add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat 1 tablespoon olive oil in a large skillet over medium-high heat. place the lamb in the skillet, and season with worcestershire sauce, salt, and pepper. cook and stir 10 minutes, or until almost done. remove from heat, and set aside.
• heat the remaining olive oil in the skillet over medium heat. cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. return the lamb to the skillet.
• mix in the tomato sauce, diced tomatoes, tomato paste, and into the skillet. season with basil, thyme, oregano, bay leaves, and red pepper flakes. reduce heat to low, and simmer 35 minutes. remove the bay leaves, and serve over the cooked pasta with a sprinkling of parmesan cheese.

cheesy sausage pasta

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 1 tablespoon vegetable oil
• 1/2 tablespoon finely minced onion
• 1 orange bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1 pound bulk italian sausage
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley

Recipe

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


• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. stir in the shell pasta, and return to a boil. cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. drain well.
• while the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. stir the crumbled italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. stir in the undrained tomatoes and the heavy cream. turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
• mix pasta with the sausage cream sauce, stir in the parmesan cheese, and serve. garnish with chopped fresh parsley.

Chipotle Macaroni And Cheese

Ingredients

• Servings: 8
• 1 pound elbow macaroni, cooked according to package directions
• sauce:
• 1 quart half and half, divided
• 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste
• 5 chicken bouillon cubes
• 3 cloves fresh garlic, roughly chopped
• 1 tablespoon spice islands® onion powder
• 1/2 teaspoon spice islands® fine grind black pepper (optional)
• 1/4 cup argo® or kingsford's® corn starch
• 2 cups shredded monterey jack cheese
• 2 cups shredded pepperjack cheese
• topping:
• 1 cup shredded pepper jack cheese or sprinkle with spice islands® paprika

Recipe

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


• preheat oven to 350 degrees f.
• blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. remove from heat.
• gradually stir in cheeses until melted. add cooked pasta and stir until blended. pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping.
• bake for 25 to 30 minutes or until browned and bubbly around edges.

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.