Pasta

Bread and Pasta

Philadelphia Pasta

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Philadelphia Pasta

Ingredients:  

 

16 ounces Rotini

8 ounces cream cheese

2 sticks butter

1/4 cup Parmesan cheese

1 teaspoon minced garlic

1 teaspoon basil

1 teaspoon parsley

 

Ribbon Pasta nests with Artichokes and Peas

Ribbon Pasta nests with Artichokes and Peas

Nidi di Pasta al Carciofi e Piselli

Ingredients:  

 

12 ounces Dakota Growers Yolk Free Ribbons

3 tablespoons butter

1/4 cup green onion, chopped

1 clove garlic, minced

1 teaspoon fresh chili pepper, minced

1 can (14-ounces) artichoke hearts, drained

8 ounces frozen sugar snap peas, thawed and drained

2 tablespoon red wine

2 tablespoons fresh basil, chopped (or 1 teaspoon dried)

1 teaspoon dried oregano

2 cups marinara sauce

Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle Pasta with Sauteed Spinach and Pistachios

Rotelle ai Pistacchi e Spinaci

Ingredients:  

 

1 package (12 ounces) frozen spinach, thawed and drained

2 tablespoons butter

2 cloves garlic, minced

1 tablespoon chopped red onion

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

1 cup shelled pistachio nuts

1/4 cup white wine or water

1/2 cup cream

1 teaspoon white pepper

1/2 teaspoon salt

16 ounces Dakota Growers Rotelle

Tomato-Zucchini Sauce Tossed with Cavatappi

Tomato-Zucchini Sauce Tossed with Cavatappi

Ingredients:  

 

16 ounces Dakota Growers Cavatappi

6 tablespoons olive oil

2 garlic cloves, crushed

2 medium zucchinis cut in half and sliced into 1/4” slices

1 1/2 pounds ripe tomatoes sliced into 1/2” cubes

1/2 teaspoon crushed dried red pepper flakes

1/4 cup chopped fresh basil

1 can (6 ounces) black olives, sliced

Salt and black pepper to taste

 

Vegetable Macaroni

Vegetable Macaroni

Ingredients:  

 

6 ounces elbow macaroni

_ cup water

2 cups fresh mushrooms, sliced

1 9-ounce package frozen green beans

_ cup chopped red bell pepper

1 clove garlic, minced

_ teaspoon black pepper

_ teaspoon Italian seasoning

1 (12-ounce) can evaporated skim milk

4 teaspoons cornstarch

_ cup shredded mozzarella cheese

2 medium tomatoes, cut into wedges

 

Vegetable Medley Basil Ribbons

Vegetable Medley Basil Ribbons

Ingredients:  

 

16 ounces Egg Free Ribbons

2 tablespoons butter

1/4 cup white cooking wine

1/4 cup green onion, chopped

1 cup asparagus, cut into 1-inch pieces

1/2 cup carrots, sliced

1 cup yellow squash, sliced

1/3 cup fresh basil leaves or 1/2 teaspoon ground basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1/3 cup grated Parmesan cheese

 

Angel Hair with Olives and Tomatoes

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Angel Hair with Olives and Tomatoes

Angel Hair with Olives and Tomatoes

Capellini D'Angelo alle Olive e Pomodoro

 

Ingredients:  

 

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon red onion, chopped

1/4 teaspoon hot pepper flakes

1 can (28-ounces) whole peeled tomatoes

1/2 cup sliced black olives

1/4 cup sliced green olives

1/2 teaspoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

1/4 cup white wine or water

Macaroni Chili

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Macaroni Chili

Ingredients:  

 

2 pounds lean, ground beef

2 medium onions, chopped

2 cloves garlic, minced

2 (28-ounce) cans whole tomatoes, undrained, cut up

1 (6-ounce) can tomato paste

1/2 cup water

1 (16-ounce) can kidney beans, undrained

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

16 ounces Elbow Mac

 

Mexican Macaroni and Cheese

Mexican Macaroni and Cheese

Ingredients:  

 

1 box of macaroni and cheese

* cup chopped red bell pepper

* cup chopped green bell pepper

1 small can, sliced black olives

1 small can, chopped green chilis, drained

 

  Directions Cook macaroni and cheese according to package directions. Add remaining ingredients and serve immediately. Servings 4

No-Boil Lasagna

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No-Boil Lasagna

Ingredients:  

 

8 ounces lean hamburger

8 ounces mild Italian sausage

1/2 cup onion, chopped

2 cloves garlic, minced

2 cups sliced mushrooms

1 jar (26 ounces) marinara sauce

1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano

1/4 cup water

15 ounces part-skim ricotta

1 egg

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

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