tomato, spinach, and cheese pasta

Ingredients

• Servings: 6
• 2 cups uncooked rotini pasta
• 1 pound bulk lamb sausage
• 1 (10 ounce) bag baby spinach leaves
• 2 (14.5 ounce) cans italian-style diced tomatoes with juice
• 2 cups shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese

Recipe

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


• fill a large pot with lightly salted water and bring to a boil. stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 8 minutes. drain well.
• heat a large skillet over medium-high heat and stir in the sausage. cook and stir until the sausage is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the spinach and tomatoes, and cook until the spinach is wilted, about 3 minutes. mix in the cooked rotini pasta, mozzarella cheese, and parmesan cheese. toss until cheese is melted.

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.

Macaroni Salad I

Ingredients

• Servings: 8
• 2 cups macaroni
• 2 small cucumbers, chopped
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• salt to taste
• ground black pepper to taste
• 1 3/4 cups creamy salad dressing, e.g. miracle whip ™
• 1/4 cup milk

Recipe

• cook macaroni pasta in a large pot with boiling salted water until al dente. rinse with cool water and drain.
• in a large bowl add the chopped cucumber, tomatoes, green bell pepper, and onion.
• blend the milk and creamy salad dressing together in a small bowl until smooth and to your liking of thickness.
• add cooled pasta and salad dressing mixture to large bowl of chopped vegetables. add salt and pepper to taste.
• refrigerate until chilled. serve.

Vegetarian White Bean 'alfredo' With Linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/4 cup butter
• 3 cloves garlic, minced
• 2 cups cooked navy beans, rinsed and drained
• 1 1/2 cups soy milk
• 1 cup asparagus, cut into 1/2-inch pieces
• salt and black pepper to taste

Recipe

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


• fill a large pot with lightly salted water, and bring to a boil over high heat. cook pasta in boiling water, stirring occasionally, until the pasta has cooked through, about 11 minutes. drain well.
• meanwhile, melt the butter in a large saucepan over medium heat. stir in the garlic, and cook until golden brown, about 5 minutes. add 2/3 cup of the beans and 1/2 cup of soy milk; mash with the back of a spoon or a potato masher to create a thick paste. stir in the remaining soy milk to create a thick sauce. mix in the remaining beans and asparagus; simmer until asparagus is tender. season to taste with salt and pepper. toss pasta with the sauce, and serve.

shrimp avocado pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked penne pasta
• 1/4 pound bacon
• 1 pound cooked shrimp, peeled and deveined
• 2 avocados - peeled, pitted and diced
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 2 tomatoes, diced
• 1 teaspoon crushed red pepper
• 4 cups shredded lettuce

Recipe

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


• bring a large pot of lightly salted water to a boil. place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. rinse under cold running water to cool.
• place bacon in a skillet over medium high heat, and cook until evenly brown. drain and crumble.
• in a large bowl, gently toss together the pasta, bacon, shrimp, avocados, cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. serve over lettuce.

feta and bacon pasta sauce

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 2 leeks, sliced
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 8 ounces feta cheese, crumbled
• ground black pepper to taste

Recipe

• place bacon in a large skillet over medium-high heat. fry for a few minutes, then add the leeks. cook and stir until bacon is crisp and leeks are tender. set aside.
• melt the butter in a saucepan over medium heat. whisk together the flour and milk, then pour into the saucepan with the butter. bring to a boil and cook, stirring constantly, until thickened. remove from the heat and stir in the feta cheese. mix in bacon and leeks, then season with pepper to taste. serve over your favorite pasta.

suki's spinach and feta pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain.
• meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.