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.

sweet garlic chicken

Ingredients

• Servings: 4
• 1 teaspoon sesame oil
• 1/2 cup soy sauce
• 4 cloves garlic, chopped
• 6 tablespoons honey
• 1/4 teaspoon minced fresh ginger root
• 4 large skinless, boneless chicken breast halves - cut into 1 inch strips
• 1 (16 ounce) package spaghetti
• 2 tablespoons butter, divided
• 1 pinch salt and black pepper to taste
• 1 onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 8 hrs 40 mins


• whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. add the chicken breast and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• 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. stir in 1 tablespoon of butter and season with salt and pepper.
• heat the remaining 1 tablespoon of butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. remove the chicken from the marinade, and shake off excess, then add to the skillet. discard the remaining marinade. cook the chicken breast strips until no longer pink in the center, about 10 minutes. serve chicken over spaghetti.

grande ravioli salmone e vedure

Ingredients

• Servings: 2
• for the ravioli:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 eggplant, peeled and cubed
• sea salt and pepper to taste
• 1 1/4 cups sliced fresh mushrooms
• 1 cup fresh spinach
• 1 cup cooked salmon, flaked
• 3 tablespoons ricotta cheese
• 3 tablespoons cottage cheese
• 3 tablespoons grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons dried basil
• 1 pound fresh pasta sheets
• for the roasted vegetables:
• 4 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 cup dry bread crumbs
• 2 cloves garlic, minced
• 1 tablespoon grated parmesan cheese
• sea salt and pepper to taste
• olive oil cooking spray
• 8 ounces cherry tomatoes, halved
• 1 zucchini, grated
• 1 tablespoon butter
• 1 tablespoon finely chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• heat 1 tablespoon of olive oil in a skillet over medium-high heat. add the minced garlic and the chopped green onion and cook for 2 minutes. stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes.
• mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. reduce the heat to low and add the spinach. cook until the spinach wilts, about 1 to 2 minutes. remove the pan from the heat. stir in the salmon, ricotta, cottage cheese, parmesan cheese, chopped parsley, and the dried basil. mix well and set aside.
• on a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. slice the dough in half, width-wise, to make two rectangles. spoon half the salmon mixture one side of each rectangle. fold the other side of the rectangle over the filling and press to seal the dough around the filling. trim the edges to make a nice shape and crimp edges to seal. repeat with remaining ravioli. refrigerate ravioli for 1 hour.
• coat the cauliflower with 1 tablespoon of olive oil. mix together the minced garlic, parmesan cheese, bread crumbs, and salt and pepper to taste. pour the garlic-bread crumb mixture over the cauliflower and toss to combine.
• preheat an oven to 400 degrees f (200 degrees c).
• spray a baking sheet with olive oil cooking spray. place the ravioli in the center of the tray. surround the ravioli with the seasoned cauliflower. arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste.
• bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. remove the baking sheet from the oven. use a spatula to transfer each ravioli to the center of a dinner plate. spoon cauliflower mixture around the ravioli. spread 1/2 tablespoon butter on each ravioli, sprinkle with the remaining chopped parsley, and serve.

asparagus, feta and couscous salad

Ingredients

• Servings: 4
• 2 cups couscous
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 8 ounces grape tomatoes, halved
• 6 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• black pepper, to taste

Recipe

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


• cook couscous according to package instructions. put aside and allow to cool slightly.
• meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and cool.
• toss the asparagus, tomatoes, and feta with couscous. add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Leek, Bacon, And Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1 pound bacon, diced
• 1 leek (white and light green part only), sliced
• 3/4 pound cremini mushrooms, sliced
• 3 tablespoons sour cream
• ground black pepper to taste
• 1/2 teaspoon parsley, or to taste
• 1 tablespoon grated parmesan cheese, or to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
• return bacon to skillet and stir in bow-tie pasta. gently mix in sour cream and season with black pepper and parsley. top with parmesan cheese to serve.

rutabaga salad

Ingredients

• Servings: 6
• 1 rutabaga, peeled and cut into 1/4-inch chunks
• 2 cups water
• 1 tablespoon vegetable oil
• 1 1/2 cups couscous
• 1/2 cup nutritional yeast
• 1/4 cup vegetable oil
• 1/4 cup apple vinegar
• 1 1/2 teaspoons honey
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pinch salt to taste (optional)

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. add the rutabaga and steam until just tender, about 10 minutes.
• bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. remove from the heat and stir in the couscous. cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
• whisk nutritional yeast, 1/4 cup vegetable oil, apple vinegar, honey, italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
• stir couscous and rutabaga into the nutritional yeast dressing. season with salt.

Sausage Bowties With Artichokes

Ingredients

• Servings: 4
• 1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces
• 1 (12 ounce) package bow tie (farfalle) pasta
• 1 pound bulk hot italian sausage
• 5 cloves garlic, crushed
• 1 shallot, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 2 roasted red peppers, sliced
• 1 cup freshly grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
• meanwhile, brown the sausage in a large skillet over medium-high heat. when the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. cook until the shallots soften and turn translucent, about 5 minutes. add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. stir in the hot pasta along with parmesan cheese, and enough pasta water to moisten.

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.

true love chicken

Ingredients

• Servings: 8
• 10 bulbs garlic, cloves separated and peeled
• 8 skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon white
• 1 pinch ground black pepper
• 1 onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 (14.5 ounce) cans diced tomatoes
• 1 tablespoon chopped fresh rosemary
• 1 (8 ounce) package spinach tagliatelle pasta

Recipe

• preheat oven to 180 degrees f (81 degrees c).
• peel the garlic and crush to release juices. in a large skillet, sear the chicken in 1 tablespoon olive oil and white . place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. sprinkle a dash of ground black pepper over the top. cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear.
• in a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. add the tomatoes and your favorite fresh herbs to taste. stir together and remove from heat.
• to make pasta: cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. drain and place pasta on a long, very shallow serving dish. pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. serve.

pesto sauce

Ingredients

• Servings: 16
• 3 cups fresh basil leaves
• 1 1/2 cups chopped walnuts
• 4 cloves garlic, peeled
• 1/4 cup grated parmesan cheese
• 1 cup olive oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• in a food processor, blend together basil leaves, nuts, garlic, and cheese. pour in oil slowly while still mixing. stir in salt and pepper.

sicilian lemon chicken with raisin-tomato sauce

Ingredients

• Servings: 4
• 3/4 cup golden raisins
• 3 tablespoons extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons pine nuts
• 2 tablespoons chopped black olives
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, drained
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon white sugar
• 2 tablespoons julienned fresh basil
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon extra virgin olive oil
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 lemon, zested and juiced
• 1/4 cup shaved parmesan cheese
• 4 sprigs fresh basil

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• soak the raisins in warm water until they plump, about 10 minutes. drain and set aside.
• heat 3 tablespoons of olive oil in a saucepan over medium-high heat. stir in the onion, garlic, pine nuts, and olives. season with bay leaves, oregano, and cayenne. cook until the onions have softened and begun to turn golden, about 5 minutes. stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. remove the bay leaves, and stir in the julienned basil. cover and keep warm.
• 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.
• while the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. while the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. transfer to a warm plate, and allow to rest for about five minutes.
• to serve, slice each chicken breast against the grain into thin slices. divide the pasta into four wide, shallow bowls. fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. sprinkle with lemon zest, parmesan cheese, and a sprig of basil to garnish.

easy pasta fagioli

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 1 thin slice onion, diced
• 1/2 teaspoon chopped garlic
• 4 (8 ounce) cans tomato sauce
• 1 (14 ounce) can chicken broth
• freshly ground black pepper to taste
• 1 tablespoon dried parsley
• 1/2 tablespoon dried basil leaves
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 1/2 cups ditalini pasta

Recipe

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


• heat olive oil in a saucepan over medium heat. saute carrot, celery and onion until soft. add garlic and saute briefly. stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
• bring a large pot of lightly salted water to a boil. add ditalini pasta and cook for 8 minutes or until al dente; drain.
• add beans to the sauce mixture and simmer for a few minutes. when pasta is done, stir into sauce and bean mixture.

creamy linguine with clam sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/4 cup minced sweet onion
• 2 cloves garlic, minced
• 1 (10 ounce) can baby clams, drained with juices reserved (such as bumble bee®)
• 1 tablespoon dry white
• 1 (16 ounce) jar alfredo sauce (such as classico®)
• 1 teaspoon grated parmesan cheese, or to taste (optional)
• 1 pinch crushed red pepper flakes, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 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, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. drain well.
• heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. stir in the garlic and cook for 1 minute more. add the reserved clam juice and . simmer until reduced by half, about 15 minutes. stir in the alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• serve the clam sauce over the linguine, and sprinkle with parmesan cheese and red pepper flakes.

Parmesan Garlic Orzo

Ingredients

• Servings: 4
• 1 cup orzo pasta
• 1/4 cup butter
• 2 teaspoons minced garlic
• 1/4 cup parmesan cheese
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt and ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. stir orzo into garlic mixture and mix in parmesan cheese, milk, parsley, salt, and black pepper.

Quick And Easy Parmesan Noodles

Ingredients

• Servings: 8
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/3 cup butter
• 1 1/2 cups heavy whipping cream
• 2 cloves garlic, peeled
• ground black pepper to taste
• 1 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot.
• melt butter in a small saucepan over low heat; add cream and garlic cloves. simmer until heated through, 2 to 3 minutes. remove and discard garlic cloves. stir cream sauce into bow-tie pasta; season with black pepper. add parmesan cheese; toss until cheese melts.

creamy dreamy chicken and spirals casserole

Ingredients

• Servings: 8
• 2 cups rotini pasta
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 3 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese, cubed
• 1/4 cup white
• 1 tablespoon spicy brown mustard
• 3 pinches ground nutmeg
• 1/2 teaspoon salt
• 2 cups chopped cooked chicken
• 10 buttery round crackers, crushed
• 2 tablespoons grated parmesan cheese
• 2 teaspoons butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly spray a 9x13-inch pan with cooking spray and set aside. 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.
• melt butter in a saucepan over medium heat. add flour a tablespoon at a time and stir until smooth. gradually stir in milk. bring to a low boil, and cook for one minute, stirring constantly. remove from heat and stir in cheddar cheese until melted. stir in cream cheese and until melted. add , and season with mustard, nutmeg and salt.
• pour cooked noodles in pan. layer chicken pieces over the noodles. pour sauce over the chicken. in a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. allow to cool for 10 minutes before serving.

Cold Macaroni And Tuna Salad

Ingredients

• Servings: 6
• 3 eggs
• 3 cups macaroni
• 1/2 (10 ounce) package frozen green peas
• 2 (6 ounce) cans tuna, drained
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• place eggs in a saucepan and cover with cold water. over medium heat, bring water to a full boil. lower heat and simmer for 10 to 15 minutes. immediately plunge eggs into cold water.
• bring a large pot of lightly salted water to a boil. add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• put frozen peas into a colander and rinse with hot water; drain well. in a large bowl place the macaroni and peas. peel eggs and dice them into the bowl. put the tuna in the bowl, flaking it apart.
• stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. sprinkle the salt and pepper and mix one last time. cover and refrigerate for a least one hour or overnight.

sicilian lemon chicken with raisin-tomato sauce

Ingredients

• Servings: 4
• 3/4 cup golden raisins
• 3 tablespoons extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• 1 tablespoon minced garlic
• 2 tablespoons pine nuts
• 2 tablespoons chopped black olives
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, drained
• salt and pepper to taste
• 1 tablespoon balsamic vinegar
• 1 teaspoon white sugar
• 2 tablespoons julienned fresh basil
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon extra virgin olive oil
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 lemon, zested and juiced
• 1/4 cup shaved parmesan cheese
• 4 sprigs fresh basil

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• soak the raisins in warm water until they plump, about 10 minutes. drain and set aside.
• heat 3 tablespoons of olive oil in a saucepan over medium-high heat. stir in the onion, garlic, pine nuts, and olives. season with bay leaves, oregano, and cayenne. cook until the onions have softened and begun to turn golden, about 5 minutes. stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. remove the bay leaves, and stir in the julienned basil. cover and keep warm.
• 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.
• while the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. while the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. transfer to a warm plate, and allow to rest for about five minutes.
• to serve, slice each chicken breast against the grain into thin slices. divide the pasta into four wide, shallow bowls. fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. sprinkle with lemon zest, parmesan cheese, and a sprig of basil to garnish.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Pesto Chicken Florentine

Ingredients

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

Recipe

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


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

mac and cheese henwood style

Ingredients

• Servings: 6
• 1/2 (16 ounce) package fusilli (spiral) pasta
• 1/4 cup margarine
• 1 tablespoon minced onion
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 ounces processed cheese food
• 1/4 cup blue cheese crumbles
• 1/4 cup cubed cheddar cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 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 fusilli, 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.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a casserole dish.
• melt the margarine in a large saucepan over medium heat; cook the onion in the melted margarine until translucent, about 5 minutes. whisk the flour into the onion mixture; cook 1 minute more. slowly pour the milk into the mixture while whisking until the milk is entirely incorporated. add the cheese food, blue cheese, cheddar cheese, salt, pepper, and mustard; cook and stir continually the cheese has melted and the mixture is thick; fold the pasta into the mixture. pour the mixture into the prepared casserole dish.
• bake in the preheated oven until the top begins to brown, about 20 minutes.

Smoky Sausage Penne

Ingredients

• Servings: 4
• 1 1/2 cups uncooked penne pasta
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy three cheese cooking sauce
• 1 (12 ounce) ring fully cooked smoked lamb sausage, cut into 1/2-inch slices
• 1 (14.5 ounce) can petite diced tomatoes, well drained
• 1 cup shredded smoked cheddar or smoked gouda cheese

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• heat oven to 350 degrees f. spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• cook and drain pasta as directed on package. in large bowl, mix pasta, cooking sauce, sausage, tomatoes and 1/2 cup of the cheese. spread in baking dish.
• cover; bake 20 minutes. uncover; bake 10 to 15 minutes longer or until hot in center and bubbly around edges, sprinkling with remaining 1/2 cup cheese during last 5 minutes of baking.

Italian Style Pot Roast

Ingredients

• Servings: 6
• 3 1/2 pounds boneless chuck roast
• 2 tablespoons vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 1/2 cups pizza sauce
• 1/2 cup grated parmesan cheese
• 4 teaspoons worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 (12 ounce) package egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

Ready Time: 2 hrs 50 mins


• heat a dutch oven over medium-high heat, and brown meat on all sides in hot oil.
• in large bowl combine tomatoes, pizza sauce, cheese, worcestershire sauce, garlic, salt, oregano, and pepper. pour over meat. cover and simmer over medium heat for 2 hours, turning meat each half hour.
• remove meat from pan, and cool slightly. skim fat from pan juices. measure juices, and add enough water to make 6 cups liquid. return liquid to dutch oven. blend cornstarch and 3 tablespoons cold water; stir into pan juices. cook and stir till thickened and bubbly.
• slice meat thinly against the grain. return meat to pot, and add mushrooms. simmer for 30 minutes longer.
• cook pasta in a large pot of boiling water until done. drain. to serve, place meat slices over hot noodles, and pour some sauce over. pass remaining sauce.

amazing italian lemon butter chicken

Ingredients

• Servings: 6
• lemon butter sauce:
• 1/4 cup white
• 5 tablespoons fresh lemon juice
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste
• chicken and pasta:
• 1/2 pound dry farfalle (bow tie) pasta
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 ounces bacon
• 6 ounces mushrooms, sliced
• 6 ounces artichoke hearts, drained and halved
• 2 teaspoons capers, drained
• chopped fresh parsley for garnish

Recipe

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


• to make the sauce, pour the and lemon juice into a saucepan over medium heat. cook at a low boil until the liquid is reduced by 1/3. stir in cream, and simmer until it thickens. gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. season with salt and pepper. remove from heat, and keep warm.
• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• to make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. in a bowl, stir together flour, salt, and pepper. lightly coat chicken with flour mixture. without crowding, carefully place chicken in hot oil. (if necessary, cook in batches.) fry until cooked through and golden brown on both sides. remove the chicken to paper towels. stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• cut the chicken breasts into bite-size strips, and return them to the skillet. stir half of the lemon butter sauce into the chicken mixture.
• to serve, place pasta in a large bowl. stir the chicken mixture into the pasta. taste, and adjust seasonings. stir in additional lemon butter sauce as desired. toss well, and garnish with parsley.

talerine

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can italian-style stewed tomatoes
• 1 tablespoon salt
• 1 1/2 teaspoons ground black pepper
• 1 (12 ounce) package thin egg noodles
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a dutch oven over medium-high heat, saute the ground beef and the onion together for about 5 minutes, or until the meat is browned and crumbly. stir in the tomato paste, stewed tomatoes with juice, salt and ground black pepper.
• add the uncooked egg noodles to this mixture and pour in water to cover. bring to a boil, reduce heat to low and let simmer until the noodles are slightly softened, about 5 minutes. drain excess water, stir in the corn and transfer mixture to a 9x13-inch baking dish. top with cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

zucchini saute

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 red onion, diced
• salt and pepper to taste
• 4 zucchini, halved and sliced
• 1/2 pound fresh mushrooms, sliced
• 1 tomato, diced
• 1 clove garlic, minced
• 1 teaspoon italian seasoning

Recipe

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


• heat oil in a large skillet over medium heat. saute onion with salt and pepper for 2 minutes. stir in zucchini and mushrooms. when zucchini begins to soften, add tomatoes, garlic and italian seasoning. cook until heated through.

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.

quick shrimp scampi pasta

Ingredients

• Servings: 4
• 8 ounces uncooked spaghetti
• 1/2 cup butter
• 2 cups dry white
• 2 pounds large shrimp, peeled and deveined
• 1 teaspoon dried basil

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large saucepan, melt butter and add white . over medium heat, add shrimp and basil. cook until pink all over; about 3 to 5 minutes. serve over pasta.

Jelly Bean Nests

Ingredients

• Servings: 12
• 2 cups miniature marshmallows
• 1/4 cup butter
• 4 cups chow mein noodles

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• butter a 12 cup muffin tin.
• combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. stir in the chow mein noodles, coat well. butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. refrigerate until firm.

Frog Eyed Salad

Ingredients

• Servings: 15
• 1 cup white sugar
• 3 egg yolks
• 2 tablespoons all-purpose flour
• 2 cups pineapple juice
• 1 tablespoon lemon juice
• 1 (16 ounce) package acini di pepe pasta
• 2 (20 ounce) cans pineapple chunks
• 2 (11 ounce) cans mandarin oranges, drained
• 3/4 cup maraschino cherries, chopped
• 1 (16 ounce) package miniature marshmallows
• 1 (12 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 9 hrs


• in large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. stir and cook until thickened. remove from heat.
• while sauce 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 and rinse with cold water.
• in large bowl, combine cooked mixture with pasta and toss to coat thoroughly. refrigerate 8 hours or overnight.
• toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. refrigerate until serving.

creamy garlic and onion spaghetti

Ingredients

• Servings: 6
• 6 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 3 white onions, halved and thinly sliced
• 8 cloves garlic, minced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1 (12 ounce) package spaghetti
• 1/2 cup dry chardonnay
• 3/4 cup heavy whipping cream
• 2 tablespoons grated parmesan cheese
• cracked black pepper to taste

Recipe

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


• melt butter with olive oil in a saucepan over low heat. stir onions, garlic, sugar, and salt into the hot butter and oil. cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• meanwhile, bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. drain and keep warm.
• pour chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with parmesan cheese and black pepper. toss to coat.

maui girl's summer fettuccine

Ingredients

• Servings: 6
• 1 pound fettuccine
• 1/4 pound pancetta bacon, diced
• 1 quart heavy cream, divided
• 5 cloves garlic, minced
• 1 pint cherry tomatoes
• 1/2 cup coarsely chopped fresh basil
• ground black pepper
• 1 cup freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 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 fettuccini, 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 8 minutes. drain well in a colander set in the sink.
• place the pancetta in a large, deep skillet, and cook and stir over medium heat until lightly browned, about 5 minutes. drain the pancetta on a paper towel-lined plate.
• heat 1/2 of the heavy cream in the skillet over medium heat. stir in the fettuccine, and bring to a boil. add the remaining heavy cream, garlic, pancetta, tomatoes, and basil. cook and stir until the sauce is reduced, about 15 minutes. season with pepper. top with parmesan cheese before serving.

tomato sauce

Ingredients

• Servings: 12
• 6 1/4 pounds tomatoes, crushed
• 1/2 cup extra virgin olive oil
• 1 1/2 tablespoons freshly ground black pepper
• 1 teaspoon chili seasoning mix
• 1 teaspoon salt
• 1 tablespoon minced onion
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon finely minced fresh parsley
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar. simmer 1 hour. serve.

Creamy Mushroom Macaroni

Ingredients

• Servings: 5
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon butter
• 1/3 cup milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound processed cheese food, cubed

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 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. preheat oven to 350 degrees f (175 degrees c).
• in medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. stir until cheese is melted and mixture is smooth. stir in cooked pasta. pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. let stand 10 minutes and serve.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

christina's harira

Ingredients

• Servings: 6
• 1 cup dry garbanzo beans
• 1/2 cup dry yellow lentils
• 1 chicken bouillon cube
• 1 cup hot water
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 pinch saffron threads
• 1 teaspoon ground ginger
• 1/2 pound cubed beef stew meat, or more to taste (optional)
• salt and ground black pepper to taste
• 7 cups water
• 3 stalks celery, chopped
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh cilantro
• 5 tomatoes, peeled and chopped
• 1/2 cup uncooked orzo pasta
• 3/4 cup all-purpose flour
• 1/2 (6 ounce) can tomato paste

Recipe

Cook Time: 1 hr 50 mins

Ready Time: 10 hrs 50 mins


• place the dry garbanzo beans into a large bowl, and fill with water. in a separate bowl, cover the yellow lentils with water; allow the beans and lentils to soak overnight.
• the next day, drain the water. with your thumb and forefinger, pick up and pinch off the husk from each garbanzo bean; discard husks. place chicken bouillon cube into a small bowl, and dissolve in 1 cup of hot water.
• heat olive oil in a large soup pot over medium heat, and cook the onion in the oil until translucent, about 5 minutes; stir in the saffron and ginger until combined. add the beef to the skillet, and cook until browned, about 15 minutes, stirring the meat and sprinkling it with salt and black pepper as it cooks. mix in the chicken bouillon and prepared garbanzo beans, and bring the mixture to a boil.
• pour in 7 more cups of water, and mix in the celery, parsley, and cilantro; simmer until the celery is tender, about 30 minutes. mix in the soaked lentils, and cook an additional 20 minutes. mix in the tomatoes, cover the pot, and cook until tomatoes are tender, about 20 more minutes. stir in the orzo, and simmer until tender, about 5 minutes.
• in a bowl, whisk the flour and tomato paste together; if mixture is too stiff, add about 1/2 cup of water, a tablespoon at a time, or as desired. stir the tomato paste mixture into the soup, and bring to a boil, stirring often. cook until thickened and the flavors have blended, about 15 more minutes.

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.

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.

baked macaroni and cheese ii

Ingredients

• Servings: 6
• 1 pound macaroni
• 1 (11 ounce) can condensed cream of cheddar cheese soup
• 1 1/2 cups milk
• 14 ounces extra sharp white cheddar cheese, shredded, divided
• 1 (14.5 ounce) can stewed tomatoes
• 1/4 cup dry bread crumbs

Recipe

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


• 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 reserve.
• in a large saucepan over low heat, warm soup and add milk; stir. add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
• preheat oven to 400 degrees f (200 degrees c).
• add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. cover with bread crumbs and remaining cheese.
• bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

easy creamy chicken mushroom sauce

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1 onion, chopped
• 1 pound fresh mushrooms, sliced
• 5 cloves garlic, minced
• 1 pound small shell pasta
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/8 cup heavy cream
• 5 teaspoons ground black pepper, or to taste
• 2 tablespoons paprika
• 1 pinch salt
• 3 cups shredded medium cheddar cheese
• 2 cups chicken breasts, cooked and chopped

Recipe

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


• in a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
• bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
• add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
• pour sauce pasta; serve.

Chef John's Blt Pasta

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 pound bacon, cut crosswise into 1-inch pieces
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 2/3 cup creme fraiche
• 2 cups ditalini pasta
• 2 cups halved cherry tomatoes
• 4 cups baby arugula, coarsely chopped
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon freshly shredded parmesan cheese, or to taste (optional)

Recipe

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


• pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. turn off heat. hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. stir creme fraiche into bacon mixture.
• bring a large pot of salted water to a boil and stir in 2 cups of ditalini. cook till tender, about 8 minutes. drain and add pasta to the skillet. stir pasta thoroughly into bacon and creme fraiche mixture.
• return skillet to medium heat. add tomatoes; cook and stir until slightly softened, about 1 minute. mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• season with salt, black pepper, and cayenne pepper. stir again and garnish with parmesan cheese.

Sea-purb Seafood Pasta

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 pound asparagus (the thinner the better), trimmed
• 1 pound sliced fresh mushrooms
• 2 large tomatoes, chopped
• 1 lemon, juiced
• 1/2 cup butter
• 1 pound uncooked shrimp, peeled and deveined
• 1 pound sea scallops
• 1 lemon, juiced
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/2 lemon, juiced
• 1 (16 ounce) package angel hair pasta
• 2 (8 ounce) packages shredded italian cheese blend with asiago cheese (such as sargento®)

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat olive oil and 3 tablespoons butter in a large skillet over medium-high heat; cook and stir asparagus until tender and browned, about 10 minutes.
• stir mushrooms into the skillet and cook and stir until they have given off their liquid, about 5 more minutes. stir in tomatoes and cook until softened, 2 to 3 minutes; mix in juice of 1 lemon. set the vegetables aside.
• melt 1/2 cup butter in a separate large skillet over medium heat and cook and stir shrimp and scallops in butter until shrimp are bright pink and the seafood is slightly opaque, 3 to 5 minutes. mix juice of 1 lemon into seafood, turn heat to low, and continue to cook seafood until fully opaque, 3 more minutes. drain excess liquid if necessary, leaving 2 tablespoons of liquid in skillet.
• bring a large pot of water to a boil and stir in 2 tablespoons butter, salt, and juice of half a lemon. stir angel hair pasta into the boiling water and cook until pasta is tender but still slightly firm, about 5 minutes. stir occasionally during cooking; drain well and transfer to a large bowl.
• drain liquid from asparagus mixture if needed, and stir vegetables into the pasta.
• lightly toss vegetables and angel hair pasta with 1 package of italian cheese blend; mix in the cooked shrimp and scallops.
• mix remaining package of italian cheese blend into pasta mixture and allow to stand until cheese melts, about 3 minutes; toss again and serve.

elena's linguini with clam sauce

Ingredients

• Servings: 8
• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 1/4 cup olive oil
• 1 tablespoon minced garlic, or to taste
• 2 (6.5 ounce) cans minced clams, drained with juice reserved
• 2 (6.5 ounce) cans chopped clams, drained with juice reserved
• 1 tablespoon cornstarch, or as needed
• 1 (8 ounce) bottle clam juice
• 2 (8 ounce) cans mushroom pieces, drained
• 2 zucchini, grated
• 2 teaspoons cayenne pepper, or to taste
• salt to taste
• 1/2 bunch italian flat leaf parsley, chopped
• 1/4 cup grated parmesan cheese

Recipe

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


• 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 is cooked through but still firm to the bite, about 11 minutes. drain; return to the pot to keep warm.
• meanwhile, melt the butter with olive oil in a large skillet over medium heat. cook and stir the garlic, minced clams, and chopped clams for 5 minutes. add the reserved clam juice and cook for a few more minutes.
• in a separate bowl, whisk the cornstarch with part of the bottled clam juice. stir the cornstarch mixture into the skillet. adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. pour the remaining bottled clam juice into the skillet.
• stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. stir in the parsley; remove from heat. pour the clam sauce over the drained linguine. mix well; serve with parmesan cheese.

savory italian sausage sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pound italian sausage
• 4 green onions, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 cup water
• 1/2 cup red
• 1 teaspoon red pepper flakes
• 2 tablespoons white sugar
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large skillet over medium-high heat. saute garlic until it browns. place sausage in skillet with garlic. cook until evenly brown, crumbling it as it cooks.
• stir in mushrooms, basil and oregano; cook 5 minutes. stir in tomato sauce, stewed tomatoes and tomato paste. then add water, red , red pepper flakes and sugar. season with salt and pepper to taste. reduce heat to low and simmer for at least 1 hour.

Classic Lukshen Noodle Kugel

Ingredients

• Servings: 9
• 1 (8 ounce) package egg noodles
• 1/3 cup vegetable oil, divided
• 1 onion, chopped
• 3 eggs, beaten
• salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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 egg noodles, 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 5 minutes. drain well in a colander set in the sink.
• preheat an oven to 350 degrees f (175 degrees c).
• heat 1 tablespoon of the vegetable oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. pour mixture into an 8-inch square pan.
• bake in the preheated oven until firm, about 35 minutes.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Pesto Chicken Florentine

Ingredients

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

Recipe

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


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

arugula, chicken, and walnut couscous

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1/4 cup chopped walnuts
• 1 teaspoon olive oil
• 1/2 pound shiitake mushrooms, sliced
• 1 teaspoon olive oil
• 1/2 pound skinless, boneless chicken breast halves, cubed
• 3 cloves garlic, thinly sliced
• 1 1/4 cups fat-free chicken broth
• 3 cups ( lightly packed) baby arugula, very coarsely chopped
• 1 (5.9 ounce) package parmesan-flavored couscous
• 1/4 cup chopped fresh basil

Recipe

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


• place a saucepan over medium heat for about 1 minute and pour olive oil into hot pan. cook and stir walnuts in hot oil until lightly browned and fragrant, 2 to 3 minutes. remove from heat and transfer walnuts to a bowl.
• heat 1 teaspoon olive oil in same pan; cook and stir shiitake mushrooms until softened, about 5 minutes. remove mushrooms from pan. add 1 more teaspoon olive oil to pan; cook and stir chicken and garlic until chicken is browned and meat is no longer pink inside, about 10 minutes.
• pour chicken broth into chicken mixture, add arugula, and stir contents of couscous seasoning packet into mixture; bring to a boil and simmer for 1 minute. stir couscous into mixture, cover pan, and remove from heat. let stand until liquid has been absorbed and couscous is tender, about 5 minutes. add walnuts and basil, lightly fluff couscous with a fork to combine, and serve.

sweet basil tomato sauce

Ingredients

• Servings: 5
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 onion, finely diced
• 3 tablespoons dried basil, or to taste
• 2 cloves garlic, pressed

Recipe

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


• combine diced tomatoes, crushed tomatoes, onion, basil, and garlic in a saucepan; bring to a boil. reduce heat and simmer until slightly reduced, 30 minutes.

Penne Pasta With Veggies

Ingredients

• Servings: 10
• 1 pound penne pasta
• 2 tablespoons olive oil
• 1/2 pound asparagus, trimmed and cut into 1 inch pieces
• 1 cup fresh broccoli florets
• 1 cup chopped red bell pepper
• 1 cup chopped zucchini
• 3/4 cup butter
• 2 tablespoons minced garlic
• 5 ounces prosciutto, diced
• 2 cups sun-dried tomatoes, packed in oil
• 8 ounces grated parmesan cheese

Recipe

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


• preheat oven to 375 degrees f (190 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. toss with olive oil.
• in a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper and zucchini until flecked with dark brown. set aside.
• in a large skillet over medium heat, melt butter. saute garlic with prosciutto and sun-dried tomatoes until heated through. toss with penne, roasted vegetables and parmesan. place in a 9x13 inch baking dish.
• bake in preheated oven 30 to 40 minutes, until hot.

scrumptious shrimp scampi linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 6 cloves garlic, sliced
• 48 large shrimp - peeled, deveined, and tails removed
• 1/2 cup dry white (such as chardonnay)
• 1 teaspoon lemon juice
• 1/4 cup clam juice
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 tablespoons heavy cream
• 1 1/2 teaspoons crushed red pepper flakes, or to taste
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sea salt

Recipe

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


• 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. reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
• melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
• stir the , lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

sicilian sausage soup

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 pound italian sausage
• 1 large onion, diced
• 1/8 teaspoon fennel seeds
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 4 cups chicken broth
• 1/2 cup ditalini pasta
• salt and pepper to taste
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• in a large pot over medium heat, heat the olive oil. stir in sausage, onion and fennel seeds and cook until sausage is brown, 10 minutes. stir in carrots and celery and continue to cook and stir until vegetables begin to color, 5 minutes. stir in tomatoes, parsley, basil and chicken broth. bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are tender.
• stir in pasta, salt and pepper, cook until pasta is tender, 10 minutes more. serve topped with grated parmesan.

Kiss From A Rose (rose Sauce)

Ingredients

• Servings: 12
• 2 whole artichokes
• 4 roma (plum) tomatoes, seeded and chopped
• 6 large round tomatoes, seeded and chopped
• 1 (8 ounce) can tomato sauce
• 4 ounces tomato paste
• 1 clove garlic, minced
• 1/2 cup chopped sun-dried tomatoes
• 3 tablespoons italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 2 teaspoons salt
• 1 teaspoon liquid smoke flavoring (optional)
• 1/4 cup chopped sun-dried tomatoes (optional)
• 4 cups heavy cream at room temperature
• 1/4 cup sweet white
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• cut all the leaves away from the artichokes to expose the hearts.
• trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
• mince 1 artichoke heart, and coarsely chop the second. set the artichoke hearts aside.
• place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
• pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
• heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, italian seasoning, oregano, marjoram, and salt.
• bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
• pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. stir this mixture back into the saucepan.
• pour the heavy cream, sweet white , and parmesan cheese into the sauce and stir to combine. bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. the sauce should be a pink color with red patches from the sun-dried tomatoes.

puttanesca blanca linguine

Ingredients

• Servings: 2
• 1/2 pound spinach linguine
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fish sauce
• 1 teaspoon chile paste
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 12 oil-cured black olives, halved and pitted
• 1 tablespoon capers
• 1/4 teaspoon dried oregano, or to taste
• ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• heat olive oil in a large skillet over medium-low heat. stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. pour drained linguine into the sauce; toss to coat. top with black pepper.

Easy Salmon Brown Rice Pasta Salad

Ingredients

• Servings: 8
• 16 ounces dried brown rice pasta
• 1 (10 ounce) package frozen peas
• 2 cups packed fresh spinach, chopped
• 1 (14.75 ounce) can salmon, drained and flaked
• 1 (8 ounce) bottle italian-style salad dressing (such as annie's lemon and chive dressing®)
• 1/2 cup finely chopped carrots
• 3/4 cup red cherry tomatoes
• 3/4 cup yellow cherry tomatoes
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, peeled and sliced
• 1 tablespoon lemon juice
• 1/2 jalapeno pepper, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in pasta, and return to a boil. cook pasta uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, 10 to 12 minutes.
• drop frozen peas and spinach into boiling pasta during the last minute of cooking. drain pasta, peas, and spinach in a colander. return pasta, peas, and spinach to the pot.
• stir in salmon and salad dressing until well combined.
• chill in the refrigerator, about 20 minutes.
• gently stir in carrots, tomatoes, cilantro, avocado, and lemon juice.
• garnish with jalapenos.

cherry chicken pasta salad

Ingredients

• Servings: 16
• 1 pound rotini pasta
• 2 cups diced cooked chicken, or more to taste
• 1 cup dried cherries
• 1 cup diced celery
• 1 cup toasted almonds
• 2 cups mayonnaise
• 1/4 cup confectioners' sugar
• 2 tablespoons cold water
• 1 tablespoon vinegar
• 2 tablespoons poppy seeds
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Recipe

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


• bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
• combine chicken, cherries, celery, almonds, and pasta together in a large bowl. whisk mayonnaise, confectioners' sugar, water, vinegar, poppy seeds, salt, and black pepper together in a separate bowl; fold dressing into chicken-pasta mixture.

Easy Salmon Whole Wheat Pasta Salad

Ingredients

• Servings: 6
• 1 (13.25 ounce) package dried whole wheat rotini pasta
• 2 (5 ounce) cans skinless, boneless salmon, drained
• 1 cucumber, thinly sliced
• 2 (5.3 ounce) containers greek yogurt
• 2/3 cup mayonnaise
• 2 teaspoons dried dill weed
• 1 teaspoon onion powder
• 2 roma tomatoes, thinly sliced

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in rotini, and return to a boil. cook uncovered, stirring occasionally, until rotini has cooked through, but is still firm to the bite, 10 to 12 minutes. drain and rinse with cold water.
• transfer pasta to a large bowl.
• toss salmon and cucumber in with rotini, flaking the salmon as you stir.
• combine greek yogurt, mayonnaise, dill, and onion powder in a small bowl.
• spoon yogurt mixture over rotini and gently combine.
• chill in the refrigerator for at least 30 minutes.
• arrange slices of roma tomatoes on the salad before serving.

Rustic Spaghetti Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 6 tablespoons olive oil, or more to taste
• 2 (2 ounce) cans anchovy fillets, chopped
• 1/4 teaspoon minced garlic, or to taste
• 1 dash balsamic vinegar
• 1 dash lemon juice
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. transfer spaghetti to a large bowl.
• drizzle olive oil over the spaghetti; toss to coat. add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. cover bowl with plastic wrap and refrigerate until chilled.