Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 5
1 lb italian sausage
1 yellow onion, thinly sliced
1/4 cup of chardonel wine (st. james winery chardonel)
1/2 pint heavy cream
1 (1 lb) box penne pasta
grated parmesan cheese
Recipe
1 remove the sausage casings and crumble into a large frying pan. cook sausage over medium heat until browned. drain any excess fat from pan. add onions and saute until limp. add wine and simmer over medium heat for about 10 minutes. add cream and simmer over low heat for about 10 minutes or until thickened. cook pasta according to package directions. drain pasta and toss into sauce. sprinkle with parmesn cheese.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
Servings: 6
12 ounces penne or 12 ounces ziti pasta
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8)
1/4 cup kalamata olives or 1/4 cup other black olives, pitted and chopped
2 cups cooked chicken, shredded
1/2 cup canned low sodium chicken broth
2 tablespoons finely chopped fresh basil
1/2 cup grated parmesan cheese
Recipe
1 bring a large pot of water to a boil over high heat. add pasta and cook until tender.
2 while pasta is cooking, warm oil over medium heat in a large skillet. add garlic and cook until fragrant, stirring, about 30 seconds. stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
3 drain pasta in a colander. return to pot and stir in chicken mixture and basil. sprinkle with cheese and serve immediately.
Total Time: 30 mins
Preparation Time: 25 mins
Cook Time: 5 mins
Ingredients
Servings: 3
6 ounces rigatoni pasta (or other large pasta)
6 ounces brie cheese, rind removed, cut into about 1/2-inch chunks
7 -8 ounces halved grape tomatoes
1/4 cup quartered pitted kalamata olive
1 teaspoon minced garlic
1/8-1/4 teaspoon red pepper flakes
1/2 cup packed fresh basil leaf, chopped
salt, to taste
Recipe
1 cook pasta in large pot of boiling salted water until just tender but still firm to bite. drain, reserving 1/2 cup cooking liquid.
2 meanwhile, in a large skillet *off heat*, place cheese cubes, tomatoes, olives, garlic, and crushed red pepper. still off heat, stir to separate cheese pieces. mix in chopped basil.
3 add hot pasta and 1/4 cup reserved pasta liquid to skillet with cheese mixture.
4 place over medium heat and toss until cheese is partially melted and sauce coats pasta, adding more reserved pasta liquid by tablespoonfuls if dry, about 4-5 minutes.
5 season to taste with salt (if needed) and serve.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1 (28 ounce) can diced tomatoes with juice
1/4 cup water
1 (15 ounce) can cannellini, drained and rinsed ( kidney beans)
1/2 cup chopped fresh basil
8 ounces orecchiette (little ear-shaped pasta) or 1 medium pasta shells
1 lb broccoli floret, separated into small florets (about 5 cups)
3 tablespoons freshly shaved parmesan cheese
Recipe
1 heat oil in large nonstick skillet over medium-high heat. add onion and saute until tender, about 5 minutes.
2 add garlic and crushed red pepper; stir 1 minute. stir in tomatoes with juices and 1/4 cup water. bring to boil. reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes.
3 stir in beans and basil. season sauce to taste with salt and pepper.
4 meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer.
5 ladle out 1/2 cup pasta cooking water and reserve. drain orecchiette and broccoli florets; return to pot.
6 add tomato sauce and reserved pasta cooking water to pasta and toss to blend. season to taste with salt and peppper.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground veal
2 teaspoons salt
2 teaspoons fresh ground black pepper
1/2 cup dry wine
1 1/2 cups chicken stock
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
2 tablespoons capers, drained
12 ounces orecchiette, dry
1/2 cup parmigiano-reggiano cheese, grated
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons butter
Recipe
1 in a large skillet, heat the olive oil. add onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
2 add the ground veal, season with salt and pepper, and cook until veal is no longer pink and most of the liquid has evaporated, about 8 minutes.
3 add the wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes.
4 reduce heat to moderate, and add the chicken stock, thyme, rosemary and capers and simmer until the liquid is reduced by half, about 10 minutes.
5 meanwhile, cook the orecchiette in large pot of boiling, heavily salted water until al dente.
6 drain pasta well, then return it to the pot.
7 on top of the pasta, add the cheese, parsley, and butter, and stir gently.
8 now add the veal sauce mixture to the pasta, stir gently.
9 cook the pasta and sauce over moderate heat, stirring frequently, until sauce is thick and creamy, about 2 minutes.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 8
8 ounces elbow macaroni (we used more "designer" looking noodles)
16 ounces heavy cream
8 ounces shredded sharp cheddar cheese
4 ounces cream cheese
6 ounces fresh grated parmesan cheese
4 ounces shredded gruyere cheese
1 lb lobster meat, chopped
1/2 cup breadcrumbs
2 garlic cloves, minced
1 shallot, minced
1 tablespoon olive oil
1 dash salt
1 dash pepper
Recipe
1 bring salted water to boil and add noodles. cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and gruyere cheeses. heat until blended.
2 gradually add cream, stirring until smooth.
3 in a large pan, heat olive oil, add shallots and garlic. saute. add lobster meat and cook until opaque. remove from heat.
4 drain pasta. add to lobster mix, then add cheese sauce, salt and pepper. mix well.
5 place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
6 bake at 350°f for 6-8 minutes until breadcrumbs are golden brown.
1 wash rice and place in a plastic bowl. add cinnamon sticks and only 1 1/2 cups of the water. cover bowl and place in refrigerator for about 2 hours.
2 in a blender, blend the rice/water/cinnamon mix for about 1 minute
3 on top of a pitcher, strain the rice mixture thru a fine mesh sieve. while the sieve is still on top of the mixture, pour the rest of the the 7 cups of water. keep in mind that you will not be able to filter out all of the rice thru the sieve, so there will be some remenants of the rice mix at the bottom of the pitcher. this is ok, just give it a quick swirl before drinking.
4 add the 1 cup sugar or more if you would like it sweeter.
5 slice the lemon into round circles and add to pitcher.
6 swirl drink with spoon before serving or drinking. serve cold.
1 heat olive oil in a skillet. over medium heat cook the onions and leeks for 5 minutes, stirring frequently. reduce heat to low and cover, cooking about 20 minutes or until the onions and leeks are golden brown, stirring frequently.
2 prepare pasta according to package directions.
3 bring the broth to boil in a saucepan add the vinegar. add the onions, cream and salt to the broth and cook 2 minutes.
4 remove from the heat, stir in all ingredients. then toss with the pasta.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
8 ounces whole wheat pasta
1 tablespoon extra virgin olive oil
3 large carrots, julienned
3 scallions, thinly sliced
12 -15 large fresh sage leaves, cut into thin strips
salt & freshly ground black pepper
1 tablespoon butter
1 1/2 tablespoons fresh lemon juice
1/4 cup parmesan cheese, grated
Recipe
1 bring a big pot of water to a boil and cook the pasta until al dente. when it's done, drain and put back in the pot to keep warm.
2 while the pasta cooks, heat the oil in a large skillet over medium-high heat. when hot, add the carrots and cook, stirring frequently, until they are lightly browned, about 5 minutes (more or less depending on how thinly they are cut). add the scallions and sage to the pan and stir around for a couple minutes. season to taste with salt and pepper. if the pasta is still cooking, set the skillet off to the side and keep warm.
3 add the butter and lemon juice to the drained pasta and stir until the butter is melted and everything is combined well. divide the pasta among 4 serving plates and top with the carrot mixture. serve garnished with the cheese.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 2
450 g pasta (any shape)
1 lb boneless skinless chicken breast
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, chopped
250 g frozen broccoli
2 cups fresh broccoli
Recipe
1 1. bring a large pot of water to a boil and salt heavily. cook pasta, drain and add butter to the pasta.
2 2. cook the chicken. in a separate pan use a small amount of oil to brown the chicken. usually 4 minutes per side or until browned. add the cooked chicken to the pasta.
3 3. in a small pot boil the broccoli until fork tender. i use frozen broccoli and it is ready in 4 minutes.
4 4. combine pasta, chicken and broccoli. drizzle with olive oil salt and pepper to taste.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 (8 ounce) package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onion
1 (4 ounce) can sliced mushrooms (or a cup of fresh)
3 egg yolks, lightly beaten
3/4-1 cup finely shredded cheddar cheese
1 dash pepper
Recipe
1 cook pasta according to package directions. meanwhile, cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbl. drippings in skillet. coarsely crumble bacon, and set aside.
2 cook green onions and mushrooms in drippings in skillet over medium heat 2 minutes. drain pasta, and place in a serving bowl. stir egg yolks into hot pasta immediately after draining it. stir in bacon, green onions and mushrooms, cheese and pepper; toss. serve immediately.
1 in a large sauce or stock pan add broth, boullion, chicken and veggies. cover and bring to a boil. when it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
2 when noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. it will thicken slightly but not a whole lot. season with fresh black pepper. serve in bowls.
3 this is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. you could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. i have also subbed vegetable broth for one of the cans of chicken broth. if you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. if you like it creamier, add a can of cream of chicken soup after the noodles cook.
4 this also freezes well, but you will need to add a little liquid when you reheat.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 bunches of green chard leaves, about 14 ounces each
1/3 cup plus 1 tablespoon extra virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon hot red pepper flakes
salt and fresh black pepper
1 lb of dried orecchiette
2 ounces ricotta salata
Recipe
1 separate the chard leaves from ribs with a knife. wash the leaves and transfer to a pot, with just water clinging to them. cover and cook over moderate heat until wilted, about 5 minutes. drain, pressing out excess water, but don't squeeze them dry. chop coarsely.
2 heat 1/3 cup of olive oil in a 12-inch skillet over moderate heat. add garlic and hot pepper flakes and saute until garlic is lightly covered, about 2 minutes. add greens, season highly with salt and pepper and toss to coat with seasonings. keep warm.
3 bring a large pot of salted water to boil over high heat. add pasta and cook until al dente. drain, reserving 1/2 cup of the cooking water. return pasta to pot and add remaining tablespoon of oil. toss until coated, then add greens and toss again. grate ricotta salata over the pasta and toss again, adding some reserved water if needed to keep pasta moist.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 lb dry orecchiette or 1 lb some other short pasta
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
4 leeks, thinly sliced ( and light green parts only)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 garlic cloves, finely chopped
1 (10 ounce) package frozen peas, thawed
3/4 cup heavy cream
1 cup grated pecorino cheese
2 teaspoons lemon zest
Recipe
1 cook the pasta according to the package directions.
2 meanwhile, heat the oil in a large saucepan over medium heat. add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3 add the garlic and peas and cook for 2 minutes more. stir in the cream and 3/4 cup of the pecorino.
4 simmer until the sauce has thickened slightly, about 4 minutes.
5 drain the pasta and return it to pot. add the sauce, lemon zest, and mint and toss.
6 divide the pasta among shallow bowls and sprinkle with the remaining pecorino and pepper.
Total Time: 3 hrs
Preparation Time: 30 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 8
2 tablespoons extra virgin olive oil
1/2 large diced onion
1 teaspoon kosher salt
3 garlic cloves, minced
8 ounces sliced mushrooms
1/2 green pepper, diced
2 celery ribs, chopped
1/4 cup fresh basil or 1 1/2 tablespoons dried basil
3/4 tablespoon dried oregano
1 teaspoon thyme
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon cinnamon
6 -8 cups tomato sauce or 2 (28 ounce) cans good quality tomatoes, crushed
1 bay leaf
2 tablespoons balsamic vinegar
1/4 cup red wine
1 lb lean ground turkey
1/2 cup breadcrumbs
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
Recipe
1 heat large pot or dutch oven on medium heat. once pot is heated, add oil. lower heat and add chopped onion, stir then sprinkle with healthy pinch of kosher salt. heat for 2minutes then add minced garlic and stir. cook for one minute being careful not to burn and add sliced mushrooms, celery and diced green pepper, stir. add spices and stir. once vegetables are tender add tomato sauce and stir. add bay leaf. simmer. add 2 tbsps balsamic vinegar and a generous splash of red wine. continue to simmer, stirring to ensure that sauce is not sticking to bottom of pan. reduce heat if necessary.
2 to make the meatballs.
3 in a medium bowl add italian bread crumbs, dried basil, oregano, garlic powder, onion powder, season salt and black pepper. stir and add minced lean turkey. mix well but try not to handle too much to keep them tender. form into balls and drop into sauce. ensure meat balls are covered in sauce. simmer and stir carefully until done, a good 2 hours. ensure that sauce does not burn to bottom of pot. add chicken broth or water if sauce becomes too thick. once meat balls are cooked, taste sauce and add more salt, seasoning and/or cayenne pepper to taste.
4 i have found, depending on thickness of pot the sauce will sometimes be very thick. when i make at home i often have to add cups of liquid to the sauce, but it is dependent upon personal preference.
3 drizzle oil into a large pot of boiling salted water. add the pasta and cook according to the directions on the package, 6 to 8 minutes. drain well.
4 meanwhile, heat the milk in a small saucepan, but don't boil it. in a large pot, melt 6 tablespoons of butter and add the flour. cook over low heat for 2 minutes, stirring with a whisk. still whisking, add the hot milk and mustard powder then cook for a minute or two more, until thickened and smooth. off the heat, add the gruyere, cheddar, 1 tablespoon salt, the pepper, and nutmeg. add the cooked macaroni and lobster and stir well. place the mixture in 6 to 8 individual gratin dishes.
5 melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 bunches broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette
3 tablespoons qood quality olive oil
1 lb spicy bulk sausage
3 garlic cloves, minced
1/8-1/4 teaspoon dried crushed red pepper flakes
1/4 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper
Recipe
1 bring a large pot of salted water to boil. add the broccoli rabe and cook until crisp-tender, about 1 minute. strain the broccoli rabe, and reserve all the cooking liquid. set the broccoli rabe aside.
2 cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. drain reserving 1 cup of the cooking liquid.
3 in a large skillet, heat the oil over medium heat.
4 add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
5 add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. add the broccoli rabe and toss to coat.
6 add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
7 stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. serve immediately or at room temperature.
Total Time: 6 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 6 hrs
Ingredients
Servings: 4
4 medium skinless chicken breasts (about 1 1/2 lb.)
2 tablespoons vegetable oil
1 medium fennel bulb, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 cloves garlic, minced
2 cups water
2 tablespoons balsamic vinegar
2 teaspoons instant chicken bouillon granules
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (or to taste)
1 1/3 cups orzo pasta
1 medium tomato, chopped
1/4 cup crumbled feta cheese
1/4 cup chopped pitted ripe olives
1 tablespoon snipped fresh oregano
Recipe
1 brown chicken breasts in hot oil in a large skillet; drain off fat.
2 add the fennel, onion, and garlic to a 4-quart slow-cooker.
3 add the chicken breasts.
4 in a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
5 cover and cook on low for 5-6 hours.
6 stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
7 prepare orzo according to package directions; drain.
8 add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
200 g orecchiette
100 g spaghetti, no3 (broken into 4 pieces)
300 g pesto sauce (cheese free)
400 g broad beans (uncooked)
1 italian sausage (sliced)
1 shallot (finely chopped)
2 garlic cloves (finely minced)
1 tablespoon olive oil (for cooking)
pecorino cheese, to serve (optional)
extra virgin olive oil, to serve (optional)
fresh ground black pepper, to serve (optional)
Recipe
1 first, add the broad beans to salted boiling water and cook them until tender. drain them and remove the outer greyish skin. while the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. take them out and drain them.
2 cook the onion and the sausage, stirring, until the onion changes color. add the garlic and cook for few seconds. mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
3 this dish is abundant in great mild flavors so there is no need to add much else. serve with some grated pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.
1 cook macaroni according to package instructions, al dente.
2 drain in colander, then rinse with cold water.
3 when macaroni is chilled and well drained, return to pan.
4 in foodprocessor, chop celery ribs and carrots (separately if using mini-food processor).
5 gently toss frozen peas with pasta, breaking apart any peas that are frozen together.
6 add chopped celery and carrots and gently toss again.
7 in foodprocessor, blend remaining ingredients, excluding the mushrooms.
8 pour over pasta and vegetables, gently folding until coated.
9 refrigerate for 2 hours or overnight to allow flavors to meld.
10 note: if using the option of rita's grilled portabello mushrooms, they can be blended in with the carrot and celery addition, or served as an optional topping or side to be added by each individual.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
4 ounces dry pasta
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon spinach dip mix, like tastefully simple's
1 tablespoon garlic parmesan seasoning, like garlic gourmet's
10 slices pepperoni, sliced into 1/16 inch ribbons
1 ounce mozzarella cheese, diced in 1/4 inch cubes
1 tablespoon capers, drained
1/2 cup frozen peas
1/2 cup frozen corn kernels
1/2 teaspoon paprika
salt and pepper
Recipe
1 cook the pasta in salted boiling water until done, but not soggy.
2 while the pasta is cooking, whisk together the oil, vinegar, dip mix, and garlic seasoning in a bowl large enough to hold all of the salad ingedients.
3 when the pasta is done, drain well, and add to the dressing while still hot.
4 stir well to coat the pasta with the dressing.
5 add the pepperoni, cheese, capers, corn, and peas. stir to combine.
6 chill for at least two hours to let the flavors combine.
7 when ready to serve, taste, and add salt or pepper as needed.
8 sprinkle paprika over the salad, mix gently, and serve.
9 other ideas to add: leftover roast chicken or sliced ham instead of the pepperoni; cheddar or swiss cheese instead of the mozzerella; artichoke heart quarters, cooked beans, broccoli florets (blanched and drained); frozen lima beans or green beans.
10 you can use bottled salad dressing instead of the oil, vinegar and seasonings, or use a seasoning mix your family likes mixed with the oil and vinegar.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
Servings: 4
3/4 lb orecchiette
1 bunch swiss chard, stems separated from leaves, each chopped
1 tablespoon extra virgin olive oil
1 lb tomato, cut in small dice
1 pinch red pepper flakes
2 garlic cloves, minced
salt & freshly ground black pepper
1 teaspoon fresh herbs of choice, chopped (basil or rosemary are particularly good here)
2 ounces goat cheese, crumbled (1/2 cup)
Recipe
1 cook pasta according to package instructions. reserve ½ cup pasta water prior to draining pasta.
2 meanwhile, heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet, and add the chard stems and sauté for 2-3 minutes, then add tomatoes and the red pepper flakes. cook, stirring often, until tender, 2-3 minutes. add the garlic and salt to taste, and stir for 30 seconds. then stir in the chopped chard leaves and the herbs. stir together for a few seconds, then turn the heat to very low.
3 add about 1/2 cup of the pasta water to the pan with the chard mixture. stir in the goat cheese. drain the pasta, transfer to the pan and toss with the chard, tomatoes and goat cheese mixture. season to taste with salt and pepper. serve hot.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 lb orecchiette
1/4 cup extra virgin olive oil
3 inches chunk italian bread or 3 inches baguette, cut into small cubes
salt and pepper
2 garlic cloves, finely chopped
2 bunches arugula, coarsely chopped
2 (6 ounce) cans tuna in vegetable oil, drained and flaked
1 lemon, juice of
1/2 cup grated pecorino romano cheese or 1/2 cup parmesan cheese
Recipe
1 in large pot of boiling, salted water, cook the pasta until al dente.
2 drain, reserving 2 cups cooking water. return the pasta to the pot to keep warm.
3 meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. add the bread cubes and cook, tossing occasionally, until golden and crusty, about 3 minutes.
4 season lightly with salt and pepper. transfer to a plate and set aside.
5 in the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
6 add the garlic and cook, stirring, until golden, 1 to 2 minutes. stir in the arugula, then pour in 1 1/2 cups of the reserved pasta cooking water.
7 cook, stirring occasionally, until the greens are wilted, about 3 minutes.
8 add the pasta, tuna, lemon juice and remaining 1/2 cup cooking water and toss until heated through. add the cheese, season to taste with salt and pepper and toss again. top each serving with the reserved croutons.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
1 lb frozen asparagus cuts
1/4 cup low sodium chicken broth
1/2 lb sliced mushrooms
1 tablespoon flour
8 ounces angel hair pasta
1/2 cup parmesan cheese
1 tablespoon olive oil
1 dash cayenne pepper
Recipe
1 saute asparagus and mushrooms in a pan over medium heat until tender. add flour to coat veggies and begin to brown for nutty flavor. add chicken broth and mushroom slices. cook until thickened.
2 drain pasta and transfer to pan with sauce and gently toss. top with cheese and pepper.
