Pasta With Sweet Red Pepper Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 head garlic
• 1 large red bell pepper, seeded and quartered
• 1/2 large yellow onion, chopped into large pieces
• 1 cup half-and-half or 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• cooked pasta, your favorite (fettucini, shells, etc)

Recipe

• 1 in a 375 degree oven put a whole head of garlic with the tip cut off.
• 2 after 15 minutes add one large quartered red bell pepper and an half onion chopped into large pieces bake for 15 more minutes.
• 3 after baked, place the head of garlic in a bowl of ice water.
• 4 put baked pepper and onion into a blender and add about half a cup of heavy cream or half and half (depends on how rich you want it).
• 5 blend until mixture is creamy.
• 6 melt butter in a sauce pan and gradually flour over medium heat, stirring, until lightly browned.
• 7 then add another half cup of heavy cream or half and half to the sauce pan.
• 8 remove the garlic clove from the ice water and extract the contents of the head into the blender by squishing the clove in your hand (the cloves will mush right out).
• 9 blend until incorporated into the mixture and it is smooth and creamy.
• 10 add blender mixture to the sauce pan and cook over med heat stirring with a whisk until thickened.
• 11 serve over your favorite pasta, along with nice garlicky bread.
• 12 note: it's important to use a blender with this rather than a food processor to make sure that the pepper is cut up well enough.

Peppery Portuguese Pasta

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 medium onions, peeled and coarsely chopped
• 2 carrots, peeled and finely chopped
• 3 leeks, trimmed and roughly chopped
• 4 large tomatoes, skinned and chopped
• 1 1/2 teaspoons tomato puree
• 3 teaspoons dried basil
• 2 teaspoons hot chili sauce
• 2 garlic cloves, peeled and crushed
• 3 ounces french beans, trimmed
• salt and pepper

Recipe

• 1 in saucepan, heat olive oil.
• 2 add onions, carrots and leeks, and sauté over a low heat for 10 minutes, until they start to soften.
• 3 mix in the chopped tomatoes, tomato puree, basil, hot chili sauce and garlic.
• 4 simmer, covered for 15 minutes.
• 5 add french beans and continue cooking, uncovered for a further 10 minutes or until mixture is reduced.
• 6 season to taste.
• 7 serve vegetable mixture on a bed of spaghetti and top with grated cheese.
• 8 garnish with olives and chopped parsley.

Pasta With Sun-dried Tomatoes, Snap Peas, And Feta

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

Ingredients

• Servings: 2
• 1 lb spaghetti
• 1 small bag sun-dried tomato
• 1 small package of frozen snap peas
• 4 ounces of crumbled feta cheese
• red pepper flakes (to taste)
• 1/2 cup olive oil
• 5 -6 garlic cloves, minced (or more)
• 2 -4 chicken breasts
• chicken broth (optional)
• fresh parsley (optional)

Recipe

• 1 boil spaghetti in salted water according to package directions. it is very important to cook the pasta al dente (undercooked) because you are going to add it to the heat later. if you do not cook it al dente, the noodles may become overcooked and soggy.
• 2 season chicken breasts according to taste. brown and cook on the stove using olive oil. set aside.
• 3 using the same pot you cooked the chicken in, add 1/2 cup of olive oil. add 5-6 cloves of minced garlic. keep the heat somewhat low so you do not burn the garlic.
• 4 add red pepper flakes. it is very important to not skimp on the garlic and red pepper flakes. this will give the sauce flavor, and without it the sauce will be bland. it is hard to be sure of the exact measurements, since it is according to taste. i used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. i suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
• 5 drain pasta and stir in oil mixture. optional step: i add about a little bit of chicken broth to make it more liquidy and add flavor. again, you just have to wing it here, and see what suits your taste.
• 6 add sun-dried tomatoes and snap peas. cook on moderate low heat until snap peas are heated. snap peas should not be soggy, but have a little bite (crisp) to them.
• 7 add feta cheese and toss. optional step: add fresh parsley.
• 8 place sliced chicken breast on top.
• 9 enjoy!

Pasta With Swiss Chard Bacon And Lemony Ricotta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb corkscrew macaroni
• 2 tablespoons olive oil
• 5 slices bacon, coarsely chopped
• 3 garlic cloves, chopped
• 1 small yellow onion, chopped
• 1/2 teaspoon red pepper flakes
• 1 bunch swiss chard, cleaned and coarsely chopped
• 1 cup chicken stock
• 1 cup ricotta cheese
• 1 lemon, juice and zest of
• 1 cup parmesan cheese, grated

Recipe

• 1 bring a large pot of water to a boil for the pasta. when the water comes to a boil, add salt and cook the pasta al dente.
• 2 while the pasta cooks, preheat a large skillet over moderate heat. add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
• 3 to the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
• 4 add the chopped swiss chard, toss to coat, and wilt the chard down.
• 5 turn the heat up to high and add the chicken stock. when the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
• 6 in a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. place ¼ cup of the ricotta mixture in the bottom of 4 bowls. set aside.
• 7 add the lemon juice to the swiss chard. drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
• 8 turn the heat off and add the grated parmesan cheese and toss to distribute. serve immediately, dishing it up on top of the ricotta cheese. stir before eating.

Skirlie Mash - Scottish Mashed Potatoes With Onions And Oats

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

Ingredients

• Servings: 6
• 1 kg floury potato
• 85 g butter
• 2 onions, finely chopped
• 50 g medium oatmeal (not flakes)
• 6 tablespoons double cream
• salt
• pepper
• fresh curly-leaf parsley, chopped for garnish (optional)

Recipe

• 1 boil the potatoes until very tender, about 20 minutes.
• 2 meanwhile, make the skirlie. heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. add the oatmeal and stir until the butter is absorbed and the mix looks dry. continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. remove and keep warm.
• 3 drain the potatoes, return to the hot pan and mash really well. beat in the cream, parsley and skirlie, then season to taste with salt and pepper.
• 4 serve immediately before the skirlie softens, with haggis or any beef and game dishes.

Pasta With Tasty Broccoli Sauce

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3/4 cup chicken broth (i use oxo)
• 1 bunch broccoli, chopped
• salt and pepper
• 1 tablespoon lemon juice
• 1/4 cup parmesan cheese, grated
• 200 g pasta (i like whole wheat fettucini or spaghettini)

Recipe

• 1 in a medium saucepan cook onion and garlic in olive oil over a low heat until onions are soft.
• 2 add chicken broth and broccoli and bring to a boil, season with salt and pepper.
• 3 cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally.
• 4 place broccoli mixture in a food processor or blender with lemon juice and parmesan cheese. pulse a few times until smooth.
• 5 toss pasta and sauce together and serve.
• 6 enjoy!

Pasta With Tofu Ricotta And Tomato Sauce

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

Ingredients

• Servings: 4
• 1 lb extra firm tofu, rinsed, patted dry & well mashed
• 1/2 cup raw cashews (approximately 4 ounces)
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 -3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
• 2 teaspoons dried basil leaves
• 2 teaspoons onion powder
• 1 teaspoon garlic granules
• 1/2 teaspoon salt
• 1 (16 ounce) can tomato sauce (or more)
• 1 lb medium pasta shell (or whatever type of pasta you prefer)

Recipe

• 1 in a food processor, blend together the cashews, lemon juice and olive oil until thick and creamy. (a vitamix works well for this.).
• 2 add the cashew cream to the mashed tofu along with the parsley, basil, onion granules, garlic granules and salt. mix well. set aside.
• 3 place the tomato sauce in a small saucepan and heat until boiling. then reduce the heat to low and cover saucepan with a lid to keep the sauce hot.
• 4 meanwhile, fill a large pot with water and bring to a boil. add pasta and cook according to instructions on package. drain pasta and return it to the pot.
• 5 stir the reserved tofu ricotta into the hot pasta, tossing well until it is evenly distributed.
• 6 to serve, spoon pasta onto plate and spoon tomato sauce on top. enjoy!

Pizzadillas

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 whole wheat tortillas
• 1/2 cup pasta sauce, divided (pasta sauce #1 highly recommended)
• 1/4 cup mozzarella cheese
• chopped green peppers or onions or pineapple or ham or cooked sausage or any other favorite pizza toppings
• nonstick cooking spray

Recipe

• 1 spread pizza sauce on one tortilla.
• 2 sprinkle with cheese.
• 3 add toppings of your choice, or add some extra cheese and keep it simple.
• 4 top with second tortilla.
• 5 spray the outside of the pizzadilla with spray butter or non-stick cooking spray. i find it easiest to spray the pan, place the pizzadilla in the pan, and then spray the top side, so that all of the ingredients won't fall out trying to juggle it.
• 6 cook until golden brown and cheese is melted in a pan over medium heat, flipping once.
• 7 cut into wedges. use remaining sauce for dipping!

Skinny Thai Peanut Chicken Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups yellow onions, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1/2 cup red bell pepper, diced
• cooking spray
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon red pepper flakes
• 6 cups chicken broth
• 2 cups cooked chicken breasts, diced
• 1 (14 1/2 ounce) can diced tomatoes
• 2/3 cup peanut butter
• 1/3 cup couscous
• 4 cups fresh spinach leaves
• 1/2 cup scallion, chopped (optional, for topping)

Recipe

• 1 in a microwave safe plate or bowl, add onions, carrots, celery and red bell pepper.
• 2 cook in microwave for about 4 minutes until vegetables are softened.
• 3 2. coat a large nonstick pan or soup pot with cooking spray. add cooked vegetables, garlic, chili powder and red pepper flakes. sauté for about 1 minute. stir often.
• 4 3. stir in broth, chicken and tomatoes. bring to a boil, reduce heat to low and simmer 10 minutes.
• 5 3. stir in peanut butter with a fork. make sure the peanut butter gets well blended. add couscous, spinach and mix well. cover, remove from heat. allow to sit 5 minutes.
• 6 3. to serve: ladle 1¼ cups into each bowl. garnish each serving with 1 tablespoon chopped scallions, if desired.
• 7 4. this soup will keep in the refrigerated for several days. leftovers are wonderful for lunch. this soup freezes great, too!
• 8 makes 8 main course soup servings (each serving 1¼ cups).
• 9 healthy benefits:.
• 10 most of the fat in this soup comes from the peanut butter. peanut butter is an excellent source of protein and healthy fats. peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says harvard medical school. the poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. for the healthiest choice, look for brands that have no oil or sugar added.
• 11 whole wheat couscous (tiny pasta) is loaded with fiber. in fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. whole wheat couscous derives from the whole grains of durum flour.

Pasta With Tequila Lime Cream Sauce

Pasta With Tuna And Fresh Tomato Sauce

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

Ingredients

• Servings: 6
• 1 lb red ripe tomato, cut into a small dice
• salt
• 12 ounces bite sized pasta such as penne
• 2 (5 ounce) cans tuna packed in oil, not drained
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 cup capers, drained
• 4 ounces about 1 cup feta, plus extra for passing
• 1/4 cup chopped fresh parsley

Recipe

• 1 place tomatoes in a medium bowl and sprinkle lightly with salt.
• 2 bring 2 quarts of water with a generous sprinkling of salt to a boil in a large soup kettle. use back of the box instructions for cooking, drain and return to pot.
• 3 add tuna, garlic, oregano, capers, feta and parsley, to the tomatoes and toss to coat.
• 4 add tomato mixture to pasta and toss to coat.
• 5 serve with additional feta cheese.

Pasta With Tomato, Spinach, And Mozzarella

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 ounces shell pasta
• 1 garlic clove, sliced
• 1/3 cup fresh mozzarella cheese, cubed
• 1 cup spinach
• 1/3 cup cherry tomatoes, sliced

Recipe

• 1 heat up your saute pan on the stove. once it is hot, add your olive oil to the pan.
• 2 start to boil your water for your pasta. once the water has started to boil, add pasta and cook according to directions on box.
• 3 add your sliced garlic to the pan, and cook until brown. once the garlic has brown, remove from the pan and set aside.
• 4 add your tomatoes to the hot saute pan. cook for approximately 3 minutes before adding your spinach.
• 5 cook the tomatoes and spinach until the spinach has started to wilt.
• 6 once the pasta is finished, add pasta, tomatoes and spinach, garlic and mozzarella to a large bowl. blend together.

Skip A Step Lasagna

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

Ingredients

• Servings: 8
• 1 lb ground beef or 1 lb ground chuck
• 1 (15 ounce) jar spaghetti sauce (your choice)
• 16 ounces ricotta cheese
• 9 lasagna noodles, uncooked
• 1 1/2 cups shredded mozzarella cheese
• 1 cup boiling water
• 2 tablespoons parmesan cheese

Recipe

• 1 in a large skillet, cook ground beef or ground chuck, until brown.
• 2 drain off the fat.
• 3 stir in spaghetti sauce.
• 4 place 3 uncooked noodles in a 12 x 7 1/2 x 2 inch baking dish.
• 5 spread 1/3 of the spaghetti sauce on top of the noodles; top with 1/3 of the mozzarella cheese and ricotta cheese.
• 6 repeat the layers of noodles, sauce mixture, ricotta cheese and mozzarella cheese.
• 7 pour boiling water into baking dish around edges.
• 8 cover tightly with foil.
• 9 bake in a 350°ft oven about 1 hour or until the noodles are tender.
• 10 uncover and sprinkle with parmesan cheese.
• 11 let stand 10 minutes before serving.

Pasta With Tomatoes And Peas-by Giada De Laurentis

Raw Oatmeal

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 cups thick oats (old fashioned)
• 2 cups apple juice or 2 cups cider
• 1 cup almonds
• 1 cup goji berry
• 1 teaspoon cinnamon
• 1 tablespoon organic vanilla yogurt (optional, this makes it not raw)

Recipe

• 1 mix all ingredients together in a bowl and refrigerate overnight.
• 2 this can be saved in the fridge for at least 4-5 days.

Pasta With Sweet Vegetables And Cheese Sauce

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 700 g sweet potatoes
• 1 medium sized cauliflower
• 75 g peas (petits pois, frozen)
• 350 g cheese sauce
• 150 ml milk
• 50 g mature cheddar cheese, grated (or more if liked)
• salt and pepper
• pasta, to serve

Recipe

• 1 dice the sweet potatoes and cauliflower and cook in separate pans until just tender. drain.
• 2 if preparing for the freezer add 1/2 cup milk to the cheese sauce (when re-heating this will boil away giving the sauce a good coating consistency). if eating immediately, omit. season.
• 3 add the frozen petits pois and sprinkle with the grated cheese then pop under the grill until the cheese bubbles and turns golden.
• 4 if preparing for the freezer omit this last stage. (re-heat straight from the freezer with the peas. top with the cheese and grill).
• 5 meanwhile, cook the pasta and combine when ready to serve.

Pasta With Tomatoes And Artichokes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (11 ounce) jar marinated artichoke hearts
• 1/2 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 (11 ounce) can italian-style stewed tomatoes
• 1 cup dry pasta, rotini

Recipe

• 1 pour a little of the oil from the artichokes into skillet,turn heat to med-high.
• 2 add onion and garlic and cook til onion is transluscent.
• 3 add stewed tomatoes and marinated.
• 4 artichokes (with liquid).
• 5 bring to boil, add pasta.
• 6 reduce heat and simmer 8-10 minutes or til pasta is tender.

Pasta With Yogurt And Caramelized Onions From Kassos

Total Time: 55 mins Preparation Time: 55 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 5 onions, peeled, halved and sliced thinly
• 1 lb fettuccine, preferably fresh
• 2 cups yogurt, sheep's milk
• 1 cup kefalotyri, coarsely grated (or substitute 1/2 cup coarsely grated gruyere and a 1/2 cup coarsely grated reggiano)
• 1/4 cup oregano (greek or fresh)
• 1/4 cup thyme, fresh

Recipe

• 1 in a large skillet, melt the butter over medium high heat.
• 2 add the sliced onions and stir to coat with the butter.
• 3 reduce heat to medium and continue to cook the onions, stirring occasionally (don't let them stick) for about 45 minutes or until they are really brown and soft.
• 4 meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness.
• 5 mix the yogurt with 1/2 cup of the pasta water and mix well.
• 6 add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture.
• 7 add the drained pasta and about half the cheese and toss.
• 8 transfer to a serving bowl and garnish with the rest of the cheese and the herbs.

Pasta With Three Pestos

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb pasta, any shape, i use whole wheat rotini
• 1/4 cup basil pesto, fresh or jarred, i usually use the pesto recipe from my pesto tortellini posted on the 'zaar
• 1/4 cup black olive tapenade (olive spread, fresh or from a jar)
• 1/4 cup red pepper pesto sauce, fresh (or 1/4 cup from a jar)
• 1/4 cup grated parmesan cheese
• 2 tablespoons minced parsley, i try to use the italian flat leaf parsley
• salt and pepper

Recipe

• 1 heat a large pot of salted water to a boil.
• 2 add the pasta, stir to separate and cook until al dente.
• 3 in the meantime combine the 3 pestos, the parmesan cheese and parsley in a large serving bowl.
• 4 drain the pasta, season with salt and pepper.
• 5 toss with the sauce in the bowl.

Pasta With Wild Mushroom Persillade

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

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 1 lb wild mushroom, sliced (fresh porcini, chanterelles, portobello, or crimini)
• salt
• fresh ground black pepper
• 1 lb fettuccine (may use spaghetti or tagliatelle)
• 1/4 cup freshly grated parmesan cheese, plus more for topping
• 3 tablespoons finely chopped fresh flat-leaf parsley

Recipe

• 1 heat oil in a large skillet; add in garlic and shallots; cook over med-high heat until fragrant, about 1 minute.
• 2 add in mushrooms; cook, stirring often, until tender and colored, 10 minutes.
• 3 add in salt and pepper to taste.
• 4 meanwhile, cook pasta in a big pot of salted water, until al dente.
• 5 drain pasta, reserving 1/2 cup pasta water.
• 6 add pasta with parmesan cheese and parsley to the hot mushrooms.
• 7 toss well to coat, adding reserved water as needed.
• 8 serve immediately with additional parmesan.

Pasta With Vodka Cream Sauce (light)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb uncooked penne pasta
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, minced
• 1/2 cup vodka
• 1/4 cup reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1/4 cup whipping cream
• 3 tablespoons thinly sliced fresh basil

Recipe

• 1 cook the pasta according to the package directions, omitting salt and fat. drain and keep warm.
• 2 heat oil in a large nonstick skillet over medium-high heat. add onion to pan; sauté 4 minutes or until tender. add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. add vodka; bring to a boil. reduce heat, and simmer 3 minutes or until liquid is reduced by about half. stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. reduce heat, and simmer 8 minutes.
• 3 place tomato mixture in a blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid (to avoid splatters). process until smooth.
• 4 return tomato mixture to pan; stir in cream. cook 2 minutes over medium heat, stirring constantly. remove from heat. stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. serve immediately.

Pasta With Veggies

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 cups pasta, cooked
• 1 cup chopped spinach (frozen is ok)
• 1 cup broccoli floret
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon hot pepper flakes
• salt and pepper

Recipe

• 1 cook the pasta and drain.
• 2 saute the veggies in the oil and add the hot pepper flakes at the end.
• 3 serve over pasta.

Pasta With Tomatoes, Black Olives And Capers

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces corkscrew macaroni
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 medium tomatoes, chopped
• 1 (6 ounce) can pitted olives, drained and chopped
• 3 tablespoons drained capers
• 2 tablespoons finely chopped parsley
• 2 tablespoons grated parmesan cheese

Recipe

• 1 in a large pot of boiling salted water, cook pasta until tender. drain well and return to pot.
• 2 add olive oil, garlic, tomatoes, olives, capers and parsley. cook over medium heat, tossing frequently, for about 5 minutes.
• 3 sprinkle with cheese and serve.

Raw Macaroni And Cheese

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 1/2 cups uncooked elbow macaroni
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 lb grated cheese (of choice)
• 1 quart milk
• handful of frozen vegetables ex. peas (optional) or broccoli (optional)
• handful of cooked meat ex. pepperoni, cut up hotodgs, diced chicken (optional)

Recipe

• 1 melt butter in a deep baking dish. stir uncooked noodles in melted butter until well coated. sprinkle salt and pepper and cheese on noodles. pour milk on all until it just reaches the top of the noodles. (do not stir) bake at 375f for one hour. do not stir.
• 2 you can add frozen vegetables to the dry noodles and place some meat on top before you bake. peas, pepperoni, and colby jack cheese is my family's favorite. we've also loved other variations too.

Pasta With Tomatoes, Peas And Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb pasta (we like penne)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 cans diced tomatoes
• 10 ounces frozen peas
• 1/4 cup fresh basil leaf, chopped
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 cook pasta in boiling, salted water until al dente.
• 2 about a minute before the pasta is finished, add the frozen peas to the boiling water.
• 3 drain pasta and peas.
• 4 meanwhile, cook chopped onion in olive oil over medium heat until tender.
• 5 add diced tomatoes, basil, cream, salt and the pepper flakes.
• 6 stir and heat, but do not boil.
• 7 serve sauce over pasta.

Pasta With Tomatoes And Basil

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

Ingredients

• Servings: 6
• 1 lb campanelle pasta or 1 lb farfalle pasta
• 1 1/2 lbs plum tomatoes, cut into 1/2-inch chunks
• 6 ounces ricotta salata or 6 ounces feta cheese, crumbled
• 1/2 cup pitted nicoise olives or 1/2 cup kalamata olive
• 1/2 cup fresh basil leaf, torn
• 1/4 cup extra virgin olive oil or 1/4 cup basil olive oil
• parmesan cheese, for garnish

Recipe

• 1 bring a large pot of salted water to a boil.
• 2 cook pasta according to package directions.
• 3 in large serving bowl, toss tomatoes, ricotta salata or feta cheese, olives, basil leaves and olive oil.
• 4 drain cooked pasta, shaking well.
• 5 add to tomato mixture, tossing to combine.
• 6 garnish with parmesan cheese.

Pasta With Tomatoes, Beans And Feta

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

Ingredients

• Servings: 5
• kosher salt
• 3 lbs fresh fava beans, shelled and skinned or 3/4 lb green beans, cut into 2-inch lengths
• 1 1/4 lbs ripe tomatoes, peeled and chopped
• 2 garlic cloves, minced
• 2 -3 tablespoons extra virgin olive oil (to taste)
• 1 teaspoon balsamic vinegar (optional)
• 2 tablespoons fresh mint or 2 tablespoons basil, chopped
• fresh ground black pepper
• 1 lb rigatoni pasta or 1 lb penne
• 1/2 cup feta, crumbled

Recipe

• 1 bring a large pot of water to a rolling boil. add a generous amount of salt and the beans. boil favas for 1 minute, then remove from the pot with a slotted spoon and shock in a bowl of ice water. boil green beans for 5 minutes until just tender and transfer to a bowl of ice water. cool for a few minutes, then drain. save the water for the pasta.
• 2 in a large pasta bowl, toss together the tomatoes, garlic, olive oil, vinegar, mint, and salt and pepper to taste. add the beans, toss together, and allow to sit at room temperature for 30 minutes to an hour. taste and adjust seasonings.
• 3 bring the salted water back to a boil and add the pasta. cook until al dente, drain, and toss with the tomato mixture. add the feta, toss again and serve at once.

Outstanding Alfredo Sauce

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

Ingredients

• Servings: 6
• 1/2 cup butter
• 3 garlic cloves
• 3 cups heavy cream
• 1 cup grated parmesan cheese or 1 cup romano cheese
• 1/4 cup minced parsley
• pich salt
• 1/2 teaspoon black pepper

Recipe

• 1 melt one stick of butter in a medium saucepan.
• 2 chop the garlic small and sautee over medium heat about 3 minutes (do not let the garlic get brown).
• 3 pour in the heavy cream.
• 4 once the cream is heated through, add the parmesean cheese, salt and pepper.
• 5 stir over medium heat about 10 minutes--you can increase the heat slightly, but stir frequently, making sure it doesn't stick to the bottom of pan.
• 6 add the minced parsley and pour over your favorite hot pasta!

Pasta With Tomato And Pesto

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb dry pasta, i use scoobi doos
• 1 -2 clove garlic, finely minced
• 2 tablespoons extra virgin olive oil
• 2 tomatoes, peeled and finely diced or 2 cups canned tomatoes, diced
• 1/2 cup dry wine
• 1 tablespoon pesto sauce
• fresh ground black pepper
• freshly grated parmesan cheese

Recipe

• 1 prepare pasta using plenty of salted boiling water.
• 2 in a large fry pan, saute garlic in oil one to two minutes, do not brown.
• 3 add tomatoes and reduce heat to medium.
• 4 simmer to reduce juices until a spoon leaves a trail when drawn through the sauce.
• 5 add wine and reduce again, until a spoon again leaves a trail.
• 6 stir in pesto and season with pepper.
• 7 reduce heat to low.
• 8 drain pasta and add to pan.
• 9 toss with sauce.
• 10 pour into a warmed serving bowl and top with cheese.

Italian Macaroni With Pepperoni

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

Ingredients

• 1 lb pasta (rotellini, shell or your choice)
• 8 ounces pepperoni
• 1 large onion, chopped
• 2 cups mushrooms, chopped
• 2 (15 ounce) cans tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup butter, melted
• 1/4 cup romano cheese
• 8 ounces mozzarella cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon worcestershire sauce

Recipe

• 1 cook pasta and drain.
• 2 cook pepperoni in skillet until lightly browed. remove and set aside.
• 3 cook onions and mushrooms til soft.
• 4 add tomato sauce, spices and worchestershire sauce. bring to a boil, reduce heat and simmer for 5 minute
• 5 toss butter and romano cheese and toss with pasta and place in a 13 x 9 inch pan.
• 6 pour sauce over the pasta.
• 7 arrange pepperoni on top.
• 8 combine mozz. and mont. cheeses and sprinkle over pepperoni.
• 9 bake at 350 deg. for 40 minute.

Pasta With Tomatoes And Mascarpone

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

Ingredients

• Servings: 4
• 1 lb pasta (your choice)
• 1 (28 ounce) can whole canned tomatoes
• 1 cup mascarpone cheese
• 1/2 large onion, diced
• 1 garlic clove, minced
• fresh basil, coarsely chopped

Recipe

• 1 cook pasta according to package directions.
• 2 saute onion in olive oil and garlic until tender - about 5 minutes.
• 3 add tomatoes from can (reserve juice) & squish in pan with back of spoon - mix well & heat through.
• 4 add cheese and stir until all is thick, silky and creamy.
• 5 drain pasta, add sauce and put in pasta bowls.
• 6 top with freshly chopped basil.

Pasta With Tomatoes, Green Beans & Feta

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

Ingredients

• Servings: 4
• 1 1/2 lbs ripe tomatoes, seeded and diced
• 2 cloves garlic, minced or pressed
• salt & freshly ground black pepper, to taste,plus
• 1 tablespoon salt, for pasta water
• 1 -2 tablespoon olive oil, to taste
• 1 -2 teaspoon balsamic vinegar, to taste (optional)
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh basil or 1 tablespoon fresh mint, slivered or chopped
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 3/4 lb pasta (fusilli, rigatoni, farfalle or penne)
• 1/2 lb green beans, trimmed and broken in half

Recipe

• 1 start a large pot of water to boil with 1 tbsp.
• 2 salt.
• 3 while water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• 4 add feta.
• 5 let sit at room temperature 15 minutes or longer.
• 6 taste and adjust seasonings.
• 7 add pasta to boiling water.
• 8 cook 5 minutes.
• 9 add beans.
• 10 keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• 11 drain, toss with tomato mixture and serve.
• 12 the tomato mixture, without the herbs, can be made hours ahead.
• 13 hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.

Pasta With Tomato And Bacon Sauce

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

Ingredients

• Servings: 4
• 2 garlic cloves, crushed
• 2 (400 g) cans chopped tomatoes
• 4 tablespoons olive oil
• 1 teaspoon dried herbs
• 1 teaspoon sugar
• salt and pepper
• 8 slices rindless bacon, rashers finely chopped
• 75 g mascarpone cheese or 75 ml creme fraiche
• 375 g pasta

Recipe

• 1 put the garlic, tomatoes, olive oil, mixed herds and sugar into a saucepan. add a dash of salt and pepper and bring to the boil, then cover and simmer for 10 minutes.
• 2 add the bacon and simmer, uncovered, for another 5 minutes.
• 3 stir in the mascarpone cheese or creme fraiche, heat up, then taste and add more salt and pepper if it needs it.
• 4 meanwhile, cook the pasta according to the packet instructions.
• 5 dollop the sauce over the pasta and enjoy with garlic bread and salad.

Pasta With Tomato And Mozzarella

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 2
• 350 g penne pasta
• 150 g mozzarella cheese, chopped into 2cm cubes
• basil leaves, to garnish
• grated parmesan cheese, to serve (optional)
• 1 1/4 kg fresh ripe tomatoes
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 12 large fresh basil leaves
• salt & freshly ground black pepper

Recipe

• 1 first skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
• 2 reserve 3 tomatoes for later and roughly chop the rest.
• 3 heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
• 4 add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
• 5 let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
• 6 roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
• 7 cook the pasta as per the package instructions.
• 8 when you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
• 9 serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Roast Pepper Polenta Cakes

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

Ingredients

• Servings: 4
• 275 ml skim milk
• 110 g cornmeal polenta
• 1 garlic clove, crushed
• 50 g cheddar cheese, grated
• 2 red peppers
• 1 tablespoon chopped basil
• 2 tablespoons olive oil

Recipe

• 1 slice the peppers and remove the seeds. grill until cooked and peel off the skin. chop the pepper into a small dice.
• 2 bring the milk to a simmer in a small pan.
• 3 add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
• 4 remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
• 5 divide the mix into eight and form into patties.
• 6 fry in the olive oil for 3 mins each side.

Pasta With Vodka

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

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 teaspoon chili flakes
• 2 (400 g) cans crushed tomatoes
• 125 ml vodka
• 400 g spaghetti
• 250 ml cream
• 1 cup diced ham
• 1 cup thawed frozen peas
• grated parmesan cheese, to serve

Recipe

• 1 melt the butter in a large frying pan over low heat. add onion and cook for 1-2 minutes. add garlic and cook for 1 minute. add chilli, tomatoes and vodka and cook for 10 minutes, stirring occasionally, until reduced and pulpy.
• 2 meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
• 3 add cream, ham and peas to the sauce and stir to combine, then season well. drain pasta then toss in the sauce. serve sprinkled with parmesan.

Pasta With Tomatoes, Olives And Capers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs tomatoes, peeled,seeded,and chopped
• 4 cloves garlic, finely chopped
• 1 lb angel hair pasta (or your choice of pasta)
• 1/4 cup extra virgin olive oil
• 8 imported black olives, pitted and coarsely chopped
• 2 tablespoons capers, rinsed,chopped if large
• 3 tablespoons chopped flat leaf parsley
• salt & freshly ground black pepper

Recipe

• 1 toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe.
• 2 bring a large pot of well-salted water to a boil and cook the pasta until al dente.
• 3 drain it well, return it to the pot, and toss it with the tomato mixture.
• 4 toss again with the olive oil, olives, capers, parsley, salt, and pepper.
• 5 let sit for 3 to 5 minutes to absorb the flavors before serving.

Greek Tomato Penne Pasta

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

Ingredients

• 2 lbs halved seeded chopped tomatoes
• 1 cup chopped green onion (use only the and pale green)
• 7 ounces crumbled feta cheese
• 6 tablespoons chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup extra virgin olive oil
• 12 ounces penne pasta
• salt
• pepper

Recipe

• 1 mix the first six ingredients in a large bowl. set mixture aside.
• 2 cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally.
• 3 drain, add hot pasta to the tomato mixture and toss to coat.
• 4 season to taste with salt and pepper.

Pasta With Three Peas Great For Summer

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

Ingredients

• Servings: 4
• 12 ounces orecchiette (little ear-shaped pasta)
• 8 ounces bacon, chopped
• 8 shallots, trimmed, quartered
• 2 cups sugar snap peas (about 8 ounces)
• 4 cups pea tendrils
• 1 cup frozen baby peas, thawed
• 1/3 cup thinly sliced fresh mint
• 1 cup shaved parmesan cheese
• additional shaved parmesan cheese

Recipe

• 1 cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. drain, reserving 1 cup cooking liquid. transfer to large bowl.
• 2 meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. using slotted spoon, transfer bacon to paper towels.
• 3 drain off 1/2 of the bacon fat and add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes.
• 4 add snap peas; stir until bright green and crisp-tender, about 1 minute.
• 5 add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute.
• 6 add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta.
• 7 stir in 1 cup cheese. serve, passing additional cheese alongside.

Pasta With Sun-dried Tomatoes, Ricotta, And Peas

Italian Inn Chicken Cacciatore

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

Ingredients

• Servings: 6
• 3 tablespoons olive oil (divided)
• 6 boneless skinless chicken breasts
• salt & fresh ground pepper
• 4 ounces button mushrooms, wiped clean and sliced 1/4-inch thick
• 1 onion, sliced lengthwise 1/4-inch thick
• 2 celery ribs, strings removed, sliced crosswise 1/4-inch thick
• 1 large garlic clove, minced
• 1/4 cup dry wine
• 2 cups chopped canned tomatoes
• 1/2 green bell peppers or 1/2 yellow bell pepper, seeds and ribs removed, sliced lengthwise 1/4-inch thick
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/4 cup chicken stock

Recipe

• 1 heat 1 t oil in medium skillet over high heat. season chicken with salt & pepper. cook in.
• 2 the skillet until browned on both sides, about 6 minutes. transfer to a plate.
• 3 wipe out skillet, and heat another tablespoon of olive oil. add mushrooms and cook until.
• 4 browned, about 5 minutes, set aside. reduce heat to low.
• 5 heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. do not burn garlic
• 6 add wine, raise heat to high. cook until wine is almost evaporated, about 30 seconds.
• 7 add tomatoes, yellow peppers, rosemary and stock. season with salt & pepper. stir to
• 8 combine. add chicken and mushrooms, bring to a boil.
• 9 reduce heat to medium low, cover.
• 10 and simmer until chicken is tender, about 30 minutes. serve with your favorite pasta.

Pasta With Squash Sauce

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

Ingredients

• Servings: 6
• 1 (13 1/4 ounce) box desired pasta
• 3 tablespoons olive oil
• 1 tablespoon garlic, minced
• 2 -3 yellow squash
• 1 cup chicken broth
• 2 tablespoons basil leaves (or more if you like)
• 1/4 cup parmesan cheese
• 3/4 cup milk

Recipe

• 1 heat up 3 tbs of olive oil in a pan. add sliced squash, garlic, basil, and salt and pepper to taste until squash is golden and tender. add cup of chicken broth and bring to a simmer until squash is really soft. then transfer squash mixture to a blender, add milk and puree.
• 2 boil rigatone pasta until tender. drain and add squash sauce.
• 3 add parmesean cheese, mix and serve. yummy.

Low Fat Chicken Parmesan Mediterranean

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

Ingredients

• Servings: 8
• 4 boneless skinless chicken breasts
• 3 -4 tablespoons mixed italian herbs
• 1 cup breadcrumbs
• 400 g canned tomatoes
• 1/2 cup reduced-fat feta cheese
• 1/2 cup low fat mozzarella
• cooking spray

Recipe

• 1 note: i cut chivken breasts horizontally as i like thinner chicken breasts.
• 2 rinse chicken and pat dry; rub with italian herbs.
• 3 in bowl, combine breadcrumbs and feta cheese.
• 4 note: i used the back of a fork to break down feat cheese into much smaller pieces.
• 5 dredge chicken breasts into breadcrumb mixture making sure both sides are coated.
• 6 i used health griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
• 7 cook about 6 minutes until golden brown.
• 8 place chicken breasts on flat tray.
• 9 spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
• 10 note: i used canned tomatoes with basil and garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
• 11 note: can heat up canned tomatoes or tomato sauce before you put it in the chicken -- i just spoon it out of the can for ease.
• 12 note: these freeze well.
• 13 note: depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
• 14 enjoy!

Pasta With Sun-dried Tomatoes, Cherry Tomatoes, Olives And Goat

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

Ingredients

• Servings: 2
• 2 large garlic cloves, minced
• 3/4 cup chopped onion
• 2 tablespoons olive oil (you can use the sundried tomato oil)
• salt & pepper
• 2/3 cup sun-dried tomato, drained and chopped (use the ones packed in oil)
• 1/2 cup chicken broth (you can use vegetable broth)
• 1 cup cherry tomatoes
• 1/4 cup kalamata olive, pitted and sliced (you can use any brine packed black olive)
• 1/3 cup fresh basil, chopped
• 1/3 cup flat leaf parsley, chopped
• 1/2 lb pasta, cooked in salted water and drained (bowties, and fuisli work well)
• 4 ounces montrachet or 4 ounces chevre goat cheese

Recipe

• 1 cook onion and garlic with salt & pepper over moderate heat until onion is soft.
• 2 add the sundried tomatoes and the broth and cook until broth is reduced by 1/3.
• 3 add the cherry tomatoes and heat till skins begin to pop.
• 4 stir in olives, basil and parsley.
• 5 toss with hot pasta and crumble goat cheese through. save a little to scatter on top.
• 6 salt and fresh ground pepper to taste.

Pasta With Sugar Snap Peas, Asparagus And Parmesan

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

Ingredients

• Servings: 4
• 1 lb asparagus, trimmed,cut into 1 1/2 inch pieces
• 1/2 lb bow tie pasta
• 1/2 lb sugar snap peas or 1/2 lb snow peas, trimmed
• 3 tablespoons olive oil
• 1/2 cup fleshly grated parmesan cheese
• additional freshly grated parmesan cheese

Recipe

• 1 add asparagus to large pot of boiling salted water.
• 2 cook until just crisp-tender.
• 3 transfer to bowl of cold water using slotted spoon.
• 4 cool asparagus slightly and drain.
• 5 add pasta to same pot of water and boil until just tender but still firm to bite.
• 6 add sugar snap peas and boil 2 minutes.
• 7 add asparagus and heat through.
• 8 drain well.
• 9 return pasta-vegetable mixture to pot.
• 10 add oil and toss to coat.
• 11 add 1/2 cup cheese.
• 12 season with salt and pepper to taste.

Ravioli With Sage Cream Sauce

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

Ingredients

• Servings: 2
• 1 (9 ounce) package vegetable-filled ravioli
• 1 1/2 tablespoons butter
• 1/4 cup chopped pecans
• 1/3 cup chopped shallot
• 3/4 cup wine
• 2/3 cup whipping cream
• 1 1/2 tablespoons chopped fresh sage or 1 1/2 tablespoons dried sage
• parmesan cheese

Recipe

• 1 cook ravioli in large pot of boiling salted water until just tender, about 8 minute drain well.
• 2 meanwhile, melt butter in heavy med skillet over med heat. add pecans and stir until darker and more fragrant, about 3 minute using slotted spoon, transfer to small bowl. add shallots and sage to same skillet. saute about 30 seconds. add wine and cream. increase heat and boil until sauce is reduced to about 3/4 cup - about 5 minute.
• 3 add ravioli to sauce and toss. season with salt and pepper. divide between large bowls and sprinkle with pecans and parmesan, adding some fresh sage if you want.

Pasta With Sun-dried Tomatoes And Pine Nuts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 quarts water
• 3 tablespoons olive oil
• 6 garlic cloves, thickly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup pine nuts
• 1 cup sun-dried tomato
• 1/2 cup onion, chopped
• 1/2 cup dry wine
• 1 1/2 cups chicken stock
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb pasta (penne)
• 1/4 cup romano cheese

Recipe

• 1 bring water to a boil in a large pot, and cook pasta.
• 2 add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat.
• 3 cook until the onion is soft and the garlic is beginning to brown, about 3 minute.
• 4 stir in wine and boil until wine is reduced by half, about 1-2 minute.
• 5 pour in chicken stock, salt, pepper and bring to a boil.
• 6 reduce heat to medium and simmer for 7 min., until sauce is slightly thickened.
• 7 when sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly.
• 8 remove from heat and sprinkle with cheese -- serve!

Ravioli With Rosemary Cream Sauce

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

Ingredients

• Servings: 4
• 1 cup heavy cream
• 1 teaspoon dried rosemary
• 1 lb cheese ravioli, fresh or frozen
• 1 lemon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons chopped chives or 3 tablespoons scallion tops
• parmesan cheese

Recipe

• 1 combine the cream and rosemary in a sucepan.
• 2 bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
• 3 cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
• 4 drain and return to the pan.
• 5 strain the cream sauce into the pan.
• 6 squeeze 2 tsp.
• 7 juice from the lemon and add to the pasta along with the salt and pepper.
• 8 toss.
• 9 serve sprinkled with the chives and parmesan cheese.

Ravioli With Sausage

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

Ingredients

• Servings: 5
• 4 cups frozen cheese ravioli, about 12 ounces
• 1/2 lb smoked sausage, sliced
• 1 cup chopped green pepper
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/4 cup shredded parmesan cheese

Recipe

• 1 cook ravioli according to package directions.
• 2 in a large skillet saute sausage and green pepper for 2-3 minutes or until green pepper is tender.
• 3 stir in spaghetti sauce; heat through.
• 4 drain ravioli; toss with sausage mixture.
• 5 sprinkle with parmesan cheese.

Pasta With Spinach, Sun-dried Tomatoes & Artichoke Hearts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup sun-dried tomato (not the oil-packed variety)
• 12 ounces pasta, of your choice
• 1 small onion, chopped
• 5 cloves garlic, minced
• 2 teaspoons olive oil
• 8 ounces fresh mushrooms, thinly sliced
• 2 tablespoons soy sauce
• fresh ground black pepper, to taste
• 1 (16 ounce) can artichoke hearts, drained and chopped
• 1/4 cup kalamata olive, chopped
• 1/4 cup pine nuts
• 10 ounces frozen spinach
• 3 ounces feta cheese, crumbled

Recipe

• 1 soak the sun-dried tomatoes in hot water for 30 minutes.
• 2 drain, and slice into thin strips.
• 3 at the same time, take the spinach from the freezer and allow to semi-defrost in a colander.
• 4 cook pasta according to package directions.
• 5 saute onion and garlic in oil in a non-stick skillet over medium-low heat 2 to 3 minutes.
• 6 add mushrooms, soy sauce, and pepper and saute for another 3 minutes until vegetables are tender.
• 7 add tomatoes, artichoke hearts, olives and pine nuts.
• 8 mix well.
• 9 add spinach, mixing well until everything is combined and heating through.
• 10 add vegetable mixture to drained pasta.
• 11 add feta, and mix well.
• 12 serve!

Skinnygirl Lower-fat Pasta Carbonara

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 16 ounces whole wheat spaghetti
• 3/4 cup plain unflavored soymilk
• 2 whole eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon garlic salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons butter (regular or nondairy)
• 8 slices organic turkey bacon, cooked until crispy and chopped
• 1 1/2 teaspoons red pepper flakes

Recipe

• 1 cook the spaghetti according to the package directions. meanwhile, in a large bowl, whisk together the soy milk, eggs, parmesan, half the garlic salt, and half the pepper.
• 2 when the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture. toss to coat. the hot pasta will cook the eggs. when the pasta is coated with the egg mixture, mix in the butter, turkey bacon, red pepper flakes, and the remaining garlic salt and pepper. serve immediately.

Low Fat Chicken Piccata With Orzo

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

Ingredients

• 1 cup orzo pasta
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 boneless chicken breast halves, 1 pound total
• 1/2 lemon, plus
• 1 tablespoon lemon juice
• 1/3 cup dry wine
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 lb mushroom, halved
• 4 teaspoons capers, rinced and drained (optional)
• 2 tablespoons fresh parsley, chopped (optional)

Recipe

• 1 ina large pot of boiling water, cook the orzo until just tender. drain well.
• 2 meanwhile, on a sheet of waxed paper, combine the flour, salt and pepper. dredge the chicken in the flour mixture, shaking off and reserving the excess. thinly slice the lemon half and set the slices aside. in a jar with a tight-fitting lid, combine the lemon juice, wine, broth, and reserved flour mixture and shake until smooth.
• 3 in a large skillet, heat the oil until hot but not smoking over medium heat. add the chicken and cook until lightly browned, about 2 mintues per side. add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are slightly softened, about 2 minutes.
• 4 shake the lemon juice mixture and add it to the pan, stirring to combine. bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. add the lemon slices and cook for 1 minute. divide the orzo among 4 plates and spoon the chicken mixture on top. sprinkle with the capers and parsley (if using) and serve.

Pasta With Six-herb Sauce

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

Ingredients

• Servings: 4
• 1 lb shell pasta
• 30 g butter
• 2 tablespoons fresh rosemary, chopped
• 12 small fresh sage leaves
• 12 small fresh basil leaves
• 2 tablespoons fresh marjoram, chopped
• 2 tablespoons fresh oregano leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 2 garlic cloves, chopped
• 1/4 cup vegetable stock

Recipe

• 1 cook pasta in boiling water in a large saucepan according to packet instructions. drain, set aside and keep warm.
• 2 to make sauce, melt butter in a saucepan over medium heat. add the garlic and herbs and cook, stirring, for 1 minute.
• 3 stir in stock, bring to a simmer and cook for 4 minutes.
• 4 to serve, spoon sauce over hot pasta and toss to combine.

Pasta With Sweet Sausage, Tomato And Basil

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

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream
• 1 lb sweet italian sausage link, bulk or remove from casings
• 4 cloves garlic, chopped
• 1 (32 ounce) can chunky style crushed tomatoes
• 1/2 cup heavy cream, 3 turns of the pan in a slow stream
• 1/4 cup chopped flat leaf parsley
• 1/2 cup frozen sweet peas, a handful
• salt and pepper, to your taste
• 20 leaves fresh basil, torn
• 1 lb pasta, cooked to al dente (your favorite shape)

Recipe

• 1 heat a deep skillet over medium high heat.
• 2 add oil and sausage to hot pan.
• 3 brown sausage and crumble into small bits.
• 4 drain any excess grease from skillet and return pan to heat.
• 5 add garlic to sausage and sauté for 2 minutes.
• 6 add tomatoes and bring to a bubble.
• 7 reduce heat.

Pasta With Spring Flavors

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb bow tie pasta or 1 lb penne
• 2 tablespoons olive oil
• 1/2 lb mixed mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 lb asparagus, cut in 1-inch lengths
• 1/2 lb sugar snap pea
• 1/2 cup dry wine
• 1 cup vegetable stock
• 2 tablespoons diced sun-dried tomatoes
• 1/4 cup pine nuts
• 1/4 cup chopped fresh dill
• salt & pepper

Recipe

• 1 cook pasta according to package directions.
• 2 while pasta is cooking heat oil in a large skillet. add mushrooms, garlic, and asparagus. saute over high heat for 3 minutes. add peas, wine, stock, and tomatoes. reduce heat to medium and cook 5 to 7 minutes, or until vegetables are tender crisp.
• 3 toast pine nuts in 350f (180c) oven for 6 minutes or just until starting to color.
• 4 drain pasta and place in large serving bowl, add veggies, dill, and pine nuts to pasta. season with salt & pepper. toss well and serve!

Ravioli With Red Pepper Sauce

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

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon olive oil
• 1 1/2 lbs red bell peppers, chopped
• 1/2 cup vegetable broth
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon pepper
• 1 lb meat ravioli
• grated parmesan cheese

Recipe

• 1 sautee onion and garlic in olive oil until soft but not brown.
• 2 add bell peppers, broth, salt and pepper.
• 3 bring to boil, cover and reduce heat. simmer 15 minutes or until peppers are very soft.
• 4 using a blender, food processor or immersion blender, puree pepper mixture until smooth.
• 5 strain sauce to remove skins.
• 6 cook ravioli according to package directions.
• 7 drain and top with sauce and cheese.

Pasta With Sausage, Tomatoes, And Cream

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

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb sweet italian sausage, casings removed
• 1/2 teaspoon chili powder
• 3 garlic cloves, minced
• 28 ounces plum tomatoes, mostly drained and chopped
• 1/2 cup frozen spinach
• 1 1/2 cups cream
• salt
• 12 ounces cavatappi pasta
• parmesan cheese (optional)
• 2 tablespoons feta cheese (optional)

Recipe

• 1 in a large skillet heat the oil over medium heat. add the sausage and chili powder; cook, breaking the meat up with a spoon, until it is no longer pink, about 7 minutes. add garlic, and cook, stirring occasionally, until sausage is lightly browned, about 5 minutes. add tomatoes, spinach, cream, and 1/2 tsp of salt. lower the heat slightly and simmer until the mixture thickens, about 4 minutes.
• 2 bring a large pot of water to a boil. stir in the pasta and 1 tbsp salt. cook, uncovered, stirring occasionally, until the pasta is just tender. drain well.
• 3 stir the pasta into the sauce and cook, stirring once or twice, until the pasta is heated through and has absorbed some of the sauce, about 2 minutes.
• 4 serve onto plates. top with parmesan and or feta cheese.

Ravioli With Sausage And Peppers

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

Ingredients

• Servings: 5
• 2 bell peppers
• 1 small onion
• 1 (12 ounce) package cooked italian chicken sausage
• 2 (9 ounce) packages refrigerated cheese ravioli
• 2 teaspoons olive oil
• 1 teaspoon garlic, minced
• 1/2 cup chicken broth
• 10 fresh basil leaves, thinly sliced

Recipe

• 1 bring 4 cups water to a boil in a 12-inch deep-sided skillet.
• 2 meanwhile, halve peppers and onion crosswise, then cut into thin wedges.
• 3 cut sausages into 1/2-inch thick slices.
• 4 add ravioli to boiling water; cook as package directs.
• 5 meanwhile, heat oil in large nonstick skillet over medium-high heat.
• 6 saute peppers and onions 4 minutes.
• 7 add sausage, cook 2 minutes.
• 8 add garlic; cook 30 seconds.
• 9 stir chicken broth into sausage mixture; remove skillet from heat.
• 10 drain ravioli; add to sausage and peppers.
• 11 sprinkle with basil.

Mini Eggplant Crust Pizzas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 eggplant, - 3 inches in diameter peeled and cut into 4 half-inch thick slices
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup pasta sauce
• 1/2 cup part-skim mozzarella cheese, shredded

Recipe

• 1 preheat the oven or toaster oven to 425 degrees f.
• 2 brush both sides of the eggplant with the oil and season with the salt and pepper. arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
• 3 spread 1 tablespoon of pasta sauce on each eggplant slice. top with the shredded cheese. bake until the cheese melts, 3 to 5 minutes. serve hot.

Ravioli With Yellow Split Pea Sauce

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 4 cups fat-skimmed chicken broth
• 1 1/3 cups dried yellow split peas
• 2 (9 ounce) packages cheese ravioli or 2 (9 ounce) packages tortellini
• 3 dried hot chili peppers (2" long)
• 1/2 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 4 cups baby spinach leaves, rinsed (about 1/4 pound)
• 1/2 cup cherry tomatoes, rinsed and halved
• 1/2 teaspoon turmeric
• salt & freshly ground black pepper

Recipe

• 1 bring broth and peas to a boil in a saucepan; cover, reduce heat and simmer 50 minutes or until peas fall apart.
• 2 boil pasta in water until tender; drain.
• 3 pour peas into blender or food processor and blend until smooth; use a towel to cover hot liquid in blender, never cover hot liquid tightly and blend.
• 4 remove stems from chilies and shake out seeds; discard stems and seeds; in a saucepan add chilies, oil, garlic and cumin; saute 1 minute over medium heat until garlic is lightly browned.
• 5 add peas, spinach, tomatoes and turmeric to chili mixture; stir just until steaming.
• 6 add ravioli to sauce and gently fold in; salt and pepper to taste.

Pasta With Smothered Onion Sauce (marcella Hazan)

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

Ingredients

• Servings: 4
• 2 tablespoons butter, with
• 2 tablespoons extra virgin olive oil
• 1 1/2 lbs onions, sliced very thin, about 6 cups
• salt
• black pepper, ground fresh from the mill
• 1/2 cup dry wine
• 2 tablespoons chopped parsley
• 1/3 cup freshly grated parmigiano-reggiano cheese
• 1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Recipe

• 1 put the butter and olive oil, and the onions with some salt in a large sauté pan. cover and turn heat to very low. cook for almost 45 minutes to an hour until the onions become very soft.
• 2 uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. any liquid the onions may have shed must now boil away.
• 3 add liberal grindings of pepper. taste and correct for salt. bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. add the wine, turn the heat up, and stir frequently while the wine bubbles away. add the parsley, stir thoroughly, and take off heat.
• 4 toss with cooked drained pasta, adding the grated parmesan. as you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. serve immediately.

Dria's Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• two cups extra virgin olive oil
• 1 cup pine nuts
• 1 cup fresh basil
• 2 garlic cloves
• 1/2 cup fresh oregano
• 1/4 teaspoon sea salt
• 1/4 cup fresh romano cheese

Recipe

• 1 heat oven to 300.
• 2 lay pine nuts on a cookie sheet and toast for ten minutes, stirring once.
• 3 put everything into food processor and blend.
• 4 serve warm over your favorite pasta.

Skip's Tuesday Night Macaroni

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

Ingredients

• Servings: 4
• 1 lb ground beef
• salt and pepper
• 1 (10 1/2 ounce) can beef bouillon
• 1 (10 1/2 ounce) can onion soup
• 1 (10 3/4 ounce) can tomato soup
• 1 (4 ounce) can mushrooms, in butter,undrained
• 1 chicken bouillon cube
• 8 ounces elbow macaroni
• 3 tablespoons butter or 3 tablespoons salad oil
• grated romano cheese or parmesan cheese

Recipe

• 1 season ground beef with salt and pepper to taste; brown in heavy skillet without additional fat.
• 2 add soups, mushrooms, bouillon cube; simmer until well blended.
• 3 in a large heavy saucepan saute macaroni in butter or salad oil until macaroni turns slightly yellow.
• 4 pour beef mixture into saucepan with macaroni, mix well, bring to a boil.
• 5 cover and cook over lowest possible heat for about 20 minutes.
• 6 remove from heat, stir in cheese to taste and serve immediately.

Greek Style Chicken Rissoles In Tomato Sauce

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

Ingredients

• Servings: 4
• 1 lb ground chicken
• 1 onion, grated
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon salt
• ground black pepper
• 1 egg
• 1/2 cup dry breadcrumbs
• 1 tablespoon water
• olive oil (for frying)
• 1 onion, minced
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 14 ounces canned tomatoes
• 1 tablespoon tomato paste
• 1/2 cup water
• 1/2 teaspoon dried oregano
• 1 teaspoon granulated sugar
• salt
• ground black pepper
• 1 tablespoon fresh parsley, minced

Recipe

• 1 to make the rissoles, mix the chicken with the onion in a bowl, then add the parsley, salt, pepper, egg, breadcrumbs and water.
• 2 mix well to combine, using your bare hands if necessary.
• 3 with wet hands, roll the meat mixture into balls.
• 4 heat 1/2" of oil in a frying pan and saute the rissoles on both sides until they turn colour.
• 5 remove to a plate.
• 6 pour off all but 1 tablespoon of the oil remaining in the pan.
• 7 add the onion and garlic and saute until transparent.
• 8 add the remaining sauce ingredients and bring to a boil.
• 9 return the rissoles to the pan, reduce the heat, cover and simmer for 30 minutes.
• 10 serve over your favourite pasta.

Pasta With Sun Gold Tomatoes

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

Ingredients

• Servings: 2
• 4 tablespoons extra-virgin olive oil, divided
• 8 ounces cherry tomatoes, preferably sun gold
• 2 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• kosher salt
• 6 ounces capellini, spaghetti or 6 ounces bucatini pasta
• 3/4 cup parmesan cheese, finely grated
• 8 medium fresh basil leaves, torn into pieces

Recipe

• 1 heat 3 tablespoons oil in a large skillet over medium heat. add tomatoes, garlic and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. press down on tomatoes to release their juices. remove pan from heat and set aside.
• 2 meanwhile, bring 3 quarts water to a boil. season with salt; add pasta and cook, stirring occasionally until about 2 minutes before tender. drain pasta, reserving 1 cup pasta cooking water.
• 3 transfer pasta to skillet with tomatoes; set over high heat. add 1/2 cup pasta water. cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. stir in remaing oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. add more pasta water if sauce seems dry. add remaining basil, season with salt.