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.
Ingredients
- Servings: 4
- 2 (14.5 ounce) cans italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- cook the pasta in a large pot of boiling salted water until al dente.
- meanwhile, combine tomatoes and beans in a large non-stick skillet. bring to a boil over medium high heat. reduce heat, and simmer 10 minutes.
- add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- serve sauce over pasta, and sprinkle with feta.
Ingredients
- Servings: 4
- 1 cup uncooked orzo pasta
- 1 1/2 cups cubed fresh mozzarella cheese
- 2 fresh plum tomatoes, seeded and cut into bite-size pieces
- 1/4 cup chopped fresh basil
- 1 teaspoon crushed red pepper flakes
- salt to taste
- 1 tablespoon olive oil, or as needed
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the orzo, and return to a boil. cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. drain well, and let cool.
- mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 1 (16 ounce) package penne pasta
- 1 1/2 tablespoons butter
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 (14 ounce) can artichoke hearts in water
- 1 tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- in a large pot with boiling salted water cook penne pasta until al dente. drain.
- meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- reduce heat to medium- low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. cook until heated through, about 2 to 3 minutes.
- season with salt and ground black pepper. serve warm.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 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 until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 4
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 6
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
- place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
- meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
- use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.
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.
Ingredients
- Servings: 12
- 2 cups durum wheat flour
- 1/2 teaspoon salt
- 3/4 cup water
- 1 tablespoon vegetable oil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- in a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. turn the dough out a well floured surface. knead until smooth and pliable, about 10 minutes.
- preheat an unoiled skillet or tava to medium high heat. divide dough into 12 equal parts, form into rounds and cover with a damp cloth. flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
- cook the roti for 1 minute before turning over, then turn again after another minute. the roti should have some darker brown spots when finished. best served warm.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 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 until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- 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.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 1
- 1 (16 ounce) package ziti pasta
- 4 cups all-purpose flour
- 1 cup shortening
- 2 eggs
- 1/2 cup cold water
- 1/2 pound salami
- 1/2 pound provolone cheese
- 1 pound sliced pepperoni sausage
- 12 eggs
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.
- combine 4 cups flour with 1 cup shortening. add in 2 eggs and 1/2 cup cold water to make the crust. separate dough into 2 portions, one for top and one for bottom. roll bottom crust and place in the bottom of a 12x15 inch baking pan.
- when you buy the cold cuts you will buy them in chunk form. dice each chunk into small pieces. meanwhile cook pasta until almost done.
- when you're through cutting the cold cuts place them in a large mixing bowl. place the cooled pasta on top. in a separate bowl beat 12 eggs. add a little pepper to taste. pour the eggs on top of cold cut mixture. mix ingredients with your hands or a large spoon if you prefer.
- place in the prepared bottom crust. roll out the top crust and make 3 slits for air in the top. place on top and bake at 350 degrees f (175 degrees c) for about 1 hour. enjoy!
Ingredients
- Servings: 6
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
- stir cooked pasta into sauce, and heat through. sprinkle with parsley.
Ingredients
- Servings: 4
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.
Ingredients
- Servings: 8
- 1 (16 ounce) package spaghetti
- 1/4 cup olive oil
- 8 slices bacon, cut into 1/4 inch pieces
- 4 cloves garlic, minced
- 1/2 cup chopped fresh flat-leaf parsley
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.
- meanwhile, heat the olive oil in a large skillet over medium heat. stir in the bacon, and cook until the bacon has begun to shrink, about 3 minutes. add the garlic, and continue cooking and stirring until the garlic has softened, and the bacon is crisp, about 5 minutes. toss the drained pasta with the bacon, oil, and parsley to serve.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 2 (14.5 ounce) cans italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- cook the pasta in a large pot of boiling salted water until al dente.
- meanwhile, combine tomatoes and beans in a large non-stick skillet. bring to a boil over medium high heat. reduce heat, and simmer 10 minutes.
- add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- serve sauce over pasta, and sprinkle with feta.
Ingredients
- Servings: 6
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon chopped fresh parsley
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs 15 mins
Ready Time: 3 hrs 30 mins
- in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
- in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
- cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- 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.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 4
- 1/4 cup chickpea flour (besan)
- 4 red bell peppers, seeded and diced
- 3 fresh curry leaves
- 1 pound cubed skinless, boneless chicken
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground turmeric
- 2 teaspoons hot paprika
- 1/4 cup water
- 1 (2 ounce) package coconut milk powder
- 1 cup water
- 1 (16 ounce) package spaghetti
- 3 green chile peppers, sliced into thin rings
- 1/2 cup chopped fresh cilantro
- 1 lemon, cut into thin slices
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
- heat a small skillet over medium heat. add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
- heat a nonstick skillet over medium-high heat. add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. stir in the ginger-garlic paste and fry for 30 seconds.
- combine the turmeric, cayenne pepper, and chickpea flour. sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. dissolve the coconut powder in 1 cup of water. pour it over the chicken mixture and reduce the heat to low. stir the mixture occasionally while you prepare the pasta.
- fill a large pot with well-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.
- transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. garnish with sliced green chilies, cilantro, and lemon slices.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 4
- 1 cup fiddleheads, ends trimmed
- 1/2 (16 ounce) package whole-wheat spaghetti
- 2 tablespoons olive oil
- 2 large cloves garlic, minced
- 2 (3.75 ounce) cans smoked clams, drained and chopped
- 2 tablespoons dry white
- 1/2 teaspoon salt
- 1/4 cup grated parmesan cheese, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- place the fiddleheads into a saucepan and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. the water will turn brown. drain, and set aside.
- while the fiddleheads are boiling, 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.
- heat the olive oil in a large skillet over medium heat. cook and stir the garlic until fragrant, then stir in the smoked clams. stir in the drained fiddleheads, white , and salt. cook until heated through, about 5 minutes. toss with spaghetti, and serve with parmesan cheese.
Ingredients
- Servings: 4
- 1 (16 ounce) package linguine pasta
- 2 pounds abalone without shell
- 3 limes, juiced
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
- 2 green bell peppers, sliced
- 1 (16 ounce) jar alfredo sauce
Recipe
Preparation Time: 20 mins
Cook Time: 20 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 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.
- slice abalone into 1/2 inch slices. place the abalone between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the abalone with the smooth side of a meat mallet to a thickness of 1/4 inch. mix lime juice and garlic in a large bowl. toss abalone slices and bell pepper in the lime garlic mixture to coat.
- heat olive oil in a large skillet over high heat and stir in the abalone and bell pepper, including the juice. cook and stir until the cooked through, 5 to 10 minutes. remove the abalone slices and place on a plate and set aside. continue cooking the peppers, until tender. meanwhile, pour alfredo sauce into a saucepan and heat over medium-low heat until hot, stirring occasionally. serve abalone over a bed of linguine and alfredo sauce.
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.
Ingredients
- Servings: 4
- 1 (16 ounce) package penne pasta
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 4 roma (plum) tomatoes, diced
- 1 small green bell pepper, diced
- 1 (14.5 ounce) can fava beans, drained
- 1 small onion, diced
- 1/4 cup lemon juice
- 1/2 cup grated halloumi cheese
- 1/4 cup sliced almonds
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- bring a large pot of lightly salted water to a boil. add the pasta and return the water to a boil. stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. reduce the heat to medium-low and return the pasta to the pot.
- stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. top with halloumi cheese and sliced almonds to serve.
Ingredients
- Servings: 4
- 1 (16 ounce) package penne pasta
- 1 1/2 tablespoons butter
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 (14 ounce) can artichoke hearts in water
- 1 tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- in a large pot with boiling salted water cook penne pasta until al dente. drain.
- meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- reduce heat to medium- low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. cook until heated through, about 2 to 3 minutes.
- season with salt and ground black pepper. serve warm.
Ingredients
- Servings: 6
- 8 ounces spaghetti
- 1/4 cup bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
Recipe
- in a large pot with boiling salted water cook spaghetti pasta until al dente. rinse with cool water. drain well.
- in a large bowl mix the bread crumbs, oregano, basil, and cooled pasta. pour olive oil to your likening over the mixture.
- serve salad cold.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 8
- 1 (16 ounce) package angel hair pasta
- 4 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 tablespoon olive oil
Recipe
- cook the pasta in a large pot of boiling salted water until al dente. drain.
- heat oil in a large skillet. add the garlic, and cook for 1 minute. add the spinach and the cooked pasta. mix well, and cook for approximately 2 minutes, stirring often. serve.
Ingredients
- Servings: 6
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
- place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
- meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
- use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 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 until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves - cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
Recipe
Preparation Time: 10 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 10 mins
- put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
- add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
- Servings: 4
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 6
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
- stir cooked pasta into sauce, and heat through. sprinkle with parsley.
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.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 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 until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- 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.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 4
- 3 tablespoons olive oil
- 7 cloves garlic, whole
- 1 large onion, finely chopped
- 6 slices bacon, cut into small pieces
- 1 pinch red pepper flakes
- 1 (8 ounce) can tomato sauce
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 1 (15 ounce) can cannellini beans, with liquid
- 2 quarts water
- 12 ounces penne pasta
Recipe
Preparation Time: 50 mins
Cook Time: 20 mins
Ready Time: 1 hr 10 mins
- in a large pot over medium heat pour in olive oil. saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.
- stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. add uncooked pasta and continue cooking until pasta is done. mixture should be slightly soupy. serve immediately.
Ingredients
- Servings: 4
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.
Ingredients
- Servings: 12
- 1 pound uncooked spaghetti
- 1 pound broccoli florets
- 1 tablespoon margarine
- 1 pound skinless, boneless chicken breast halves - cut into strips
- 1/2 cup chopped onions
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2/3 cup milk
- 2/3 cup water
- 1 (3 ounce) package cream cheese, cubed and softened
- 3/4 cup 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. place spaghetti in the pot, and cook 4 minutes. mix in the broccoli florets. continue cooking 4 to 6 minutes, until spaghetti is al dente. drain, and transfer to a large bowl.
- melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
- in a bowl, whisk together the soup, milk, water, and cream cheese until smooth. stir into the skillet with the chicken and onion, and bring to a boil. reduce heat to low, and simmer 5 minutes, or until slightly thickened. toss in the bowl with the spaghetti and broccoli to serve.
Ingredients
- Servings: 8
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- 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.
- warm 3 tablespoons olive oil in a large skillet over medium-high heat. stir in chicken, and season with salt, pepper, and garlic powder. cook until chicken is cooked through and browned, about 5 minutes. remove chicken to paper towels.
- pour chicken broth into the skillet. then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. cover, and steam until the asparagus is just tender, about 5 to 10 minutes. return chicken to the skillet, and warm through.
- stir chicken mixture into pasta, and mix well. let sit about 5 minutes. drizzle with 2 tablespoons olive oil, stir again, then sprinkle with parmesan cheese.
Ingredients
- Servings: 16
- 1 tablespoon olive oil
- 1 pound fresh white mushrooms, finely chopped
- 1 pinch salt
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 1/2 cup quick-cooking oats
- 1 ounce very finely shredded parmigiano-reggiano cheese
- 1/2 cup bread crumbs
- 1/4 cup chopped flat-leaf (italian) parsley, packed
- 2 eggs, divided
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1 pinch dried oregano
- 3 cups pasta sauce
- 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
- 1 tablespoon chopped flat-leaf (italian) parsley, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 5 hrs 30 mins
- heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
- mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
- cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
- preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
- form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 4
- 2 (14.5 ounce) cans italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
- cook the pasta in a large pot of boiling salted water until al dente.
- meanwhile, combine tomatoes and beans in a large non-stick skillet. bring to a boil over medium high heat. reduce heat, and simmer 10 minutes.
- add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- serve sauce over pasta, and sprinkle with feta.
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.
Ingredients
- Servings: 6
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules
- 1 teaspoon chopped fresh parsley
Recipe
Preparation Time: 15 mins
Cook Time: 3 hrs 15 mins
Ready Time: 3 hrs 30 mins
- in a bowl, mix the oregano, salt, and pepper. rub the mixture into chicken. melt the butter in a skillet over medium heat. brown chicken in butter for 3 to 5 minutes on each side. place chicken in a slow cooker.
- in the same skillet, mix the water, lemon juice, garlic, and bouillon. bring the mixture to boil. pour over the chicken in the slow cooker.
- cover, and cook on high for 3 hours, or low for 6 hours. add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Ingredients
- Servings: 10
- 1 tablespoon olive oil from anchovies
- 2 tablespoons minced garlic
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 1/2 cup white
- 1 1/2 pounds grape tomatoes
- 1 (15 ounce) can stewed tomatoes, with juice
- 6 anchovy fillets
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 teaspoon dried basil
- 1 teaspoon chopped parsley
- 1/2 teaspoon dried oregano
- 1 small bay leaf
Recipe
Preparation Time: 25 mins
Cook Time: 1 hr 15 mins
Ready Time: 1 hr 40 mins
- heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. pour in the , and simmer until reduced by half. meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
- season with salt, pepper, basil, parsley, oregano, and bay leaf. bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. season to taste with salt and pepper before serving.
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.
Ingredients
- Servings: 4
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
- melt butter in a medium, non-stick saucepan over medium heat. add cream cheese and garlic powder, stirring with wire whisk until smooth. add milk, a little at a time, whisking to smooth out lumps. stir in parmesan and pepper. remove from heat when sauce reaches desired consistency. sauce will thicken rapidly, thin with milk if cooked too long. toss with hot pasta to serve.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 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 until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 8
- 1 pint cherry tomatoes
- 3/4 cup sliced almonds
- 1/2 cup chopped fresh basil
- 1/2 cup finely grated parmesan cheese
- 5 tablespoons olive oil
- 4 cloves garlic, chopped
- 3 anchovy fillets with oil
- 1 pepperoncini pepper - stemmed, seeded, and chopped
- 2 tablespoons golden raisins
- 2 tablespoons capers, drained
- 1/4 teaspoon red pepper flakes
- salt and ground black pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- process tomatoes in a food processor until finely chopped.
- pour chopped tomatoes into a fine-mesh strainer and drain all juice; return strained tomatoes to food processor. add almonds, basil, parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, golden raisins, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. season with salt and ground black pepper to taste.
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- salt and ground black pepper to taste
- 2 tablespoons chicken broth
- 1 (8 ounce) jar prepared pesto
- 1 (12 ounce) package potato gnocchi
- 4 ounces small fresh mozzarella balls
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
- bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Ingredients
- Servings: 6
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
- place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. remove squash from oven and set aside to cool enough to be easily handled.
- meanwhile, heat oil in a skillet over medium heat. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2 to 3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
- use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.
Ingredients
- Servings: 4
- 1 (16 ounce) package penne pasta
- 1 1/2 tablespoons butter
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 (14 ounce) can artichoke hearts in water
- 1 tomato, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- salt to taste
- ground black pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- in a large pot with boiling salted water cook penne pasta until al dente. drain.
- meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
- reduce heat to medium- low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. cook until heated through, about 2 to 3 minutes.
- season with salt and ground black pepper. serve warm.