pasta fredda

Ingredients

• Servings: 4
• 1 (8 ounce) package farfalle (bow tie) pasta
• 20 cherry tomatoes, halved
• 7 ounces bocconcini (small balls of fresh mozzarella cheese)
• 3/4 cup black olives
• 2 tablespoons olive oil
• 6 fresh basil leaves
• 1 1/2 teaspoons fresh oregano leaves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 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 and cool to room temperature.
• combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. add pasta to tomato mixture and toss.

greek chicken pasta

Ingredients

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

Recipe

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


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

greek chicken pasta

Ingredients

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

Recipe

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


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

Peruvian Beef Noodle Soup (sopa Criolla)

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 2 pounds beef stew meat, cut into 1/2-inch cubes
• 2 cups diced spanish onion
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 pinch kosher salt to taste
• 1 pinch ground black pepper to taste
• 8 cups beef broth
• 1 (8 ounce) package fideo pasta
• 2 1/2 cups 1/4-inch pieces carrot
• 1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• heat oil in a 5-quart pot over medium heat. cook about half the beef in hot oil until completely browned, about 5 minutes. remove beef with a slotted spoon to a bowl. repeat with remaining beef.
• cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. return beef to the pot; add tomato paste and stir to coat beef in paste. stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. cook and stir the mixture just until the oregano is fragrant, about 1 minute.
• pour beef broth into the pot, cover the pot, and bring the broth to a boil. reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
• bring a large pot of lightly salted water to a boil. cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. remove and discard bay leaves. season again with kosher salt and pepper. stir fideo into the broth; cook until the noodles are hot, about 1 minute.

spinach, mushroom, and ricotta fettuccine

Ingredients

• Servings: 2
• 8 ounces fettuccine
• 1 teaspoon butter
• 3 cups sliced mushrooms
• 1/2 pound bulk spicy lamb sausage
• 1 (10 ounce) package frozen chopped spinach
• 6 ounces ricotta cheese
• 1 teaspoon lemon juice, or to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain and transfer to a serving bowl.
• melt butter in a large saucepan over medium heat. saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. remove from heat.
• stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. pour mushroom mixture over fettuccine and toss to coat.

Chicken Rotini Soup

Ingredients

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

Recipe

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


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

Spaghetti Tacos

Ingredients

• Servings: 12
• 1 (16 ounce) package angel hair pasta
• 1 (28 ounce) jar spaghetti sauce
• 1 (5.8 ounce) package crisp taco shells
• 1/4 cup grated parmesan cheese

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the angel hair pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. drain well in a colander set in the sink.
• return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. cook on high until warmed and crisp, 30 to 45 seconds. fill the warm taco shells with the pasta mixture. sprinkle pasta filling of each shell with about 1 teaspoon of parmesan cheese to serve.