Pasta Primavera

Pasta Primavera

Penne Pasta with Red Primavera Sauce



16 ounces Dakota Growers Penne Rigate

2 tablespoons olive oil

1/4 cup red onion, chopped

1 cup broccoli florets

2 carrots, chopped

1 yellow bell pepper, chopped

2 ribs celery, chopped

8 ounces mushrooms, sliced

1/4 cup fresh basil, chopped or 1 teaspoon dried

16 ounces spinach, chopped

1/2 teaspoon garlic salt

1/8 teaspoon hot pepper flakes

1 jar (26-ounces) marinara Sauce

Creamy Vegetable and Ham Sauce with Noodles

Creamy Vegetable and Ham Sauce with Noodles



16 ounces (8 cups) Dakota Growers Wide Egg Noodles

2 tablespoons margarine

1 small red bell pepper, chopped

4 green onions with tops, sliced

1 cup pea pods

1/2 cup shredded carrots

1 cup evaporated milk

1/4 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning

1 tablespoon parsley flakes

Salt & Pepper to taste

3 cups fully cooked ham, cubed


Elbow Macaroni with Beans

Elbow Macaroni with Beans



4 cups Dakota Growers Elbow Macaroni

1 tablespoon olive oil

1/2 cup red onion, chopped

2 cloves garlic, minced

1 tablespoon chopped carrot

1 tablespoon fresh basil (or 1 teaspoon dried)

1 teaspoon dried oregano

1 can (15.8 ounces) Navy Beans

4 ounces sliced ham

1 tablespoon red wine or water

2 cups marinara sauce

1/2 cup Parmesan cheese

1/2 cup Mozzarella cheese


Farfalle in Vodka Sauce with Snow Peas

Farfalle in Vodka Sauce with Snow Peas



1/4 pound prosciutto, chopped

2 cups cream

1 (28 ounce) can crushed tomatoes

3/4 cup vodka, or to taste

2 tablespoons chopped fresh parsley

2 teaspoons garlic powder

1 1/2 teaspoons white sugar, or to taste

1 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon crushed red pepper, optional

1 cup grated Parmesan cheese

1 pound Farfalle

8 ounces snap peas, blanched; optional


Vegetarian Pasta Bake

Vegetarian Pasta Bake



12 ounces (6 cups) large elbow macaroni

2 eggs, well beaten

1 (16-ounce) container fat-free ricotta cheese

1/4 cup freshly grated Parmesan cheese

2 teaspoons dried parsley flakes

Salt and Pepper to taste

1 (26-ounce) jar pasta sauce

1 (10-ounce) package frozen spinach, thawed and drained

1 medium zucchini squash, halved and cut in 1/4” slices

8 ounces fresh mushrooms, sliced

8 ounces low-fat mozzarella cheese


Wide Egg Noodles with Portobello Mushroom Sauce

Wide Egg Noodles with Portobello Mushroom Sauce

Fettucce al Funghetto Portobello



2 tablespoons olive oil

1 clove fresh garlic, minced

2 tablespoons fresh parsley, minced

1 tablespoon red onion, chopped

1 pound portobello mushroom caps, or fresh white mushrooms

1/4 cup brandy or white wine

1 cup cream

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces Dakota Growers Wide Egg Noodles

1/2 cup blue cheese


Cavatappi Pasta with Vegetable and Meat Sauce

Cavatappi Pasta with Vegetable and Meat Sauce

Cavatappi alla Sicilian



10 pounds Dakota Growers Cavatappi

3 pounds hot Italian sausage

3 red onions, chopped

2 pounds medium eggplant, diced into 1/2-inch size

2 cups Kalamata olives

2 quarts Sugo or Marinara sauce

2 cups fresh grated Parmesan cheese

1/2 cup olive oil


Orzo with Mushrooms

Orzo with Mushrooms



16 ounces Orzo

2 tablespoons butter

8 ounces fresh mushrooms, diced

1/2 cup finley chopped fresh parsley

4 tomatoes, diced


  Directions Cook orzo for 9-11 minutes or until “al dente”; drain. Meanwhile in a large skillet saute mushrooms in butter. Add fresh parsely, tomatoes and cooked orzo and heat through. Fresh lemon juice may be squeezed over orzo mixture. Great side dish with any kind of meat! Servings 4

Orzo with Spinach and Feta

Orzo with Spinach and Feta



2 cups uncooked Dakota Growers Orzo

5 cups coarsely chopped spinach

1 cup (4 ounces) crumbled feta cheese

1 tablespoon extra-virgin olive oil

1 talbespoon lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon salt


  Directions Prepare orzo according to package directions. Combine pasta, spinach and feta cheese in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle dressing over pasta, mix well. Servings 8

Asparagus and Pine Nut Cavatappi

Asparagus and Pine Nut Cavatappi



16 ounces Cavatappi

16 ounces asparagus cut into 2-inch pieces

1/2 cup bottled Italian dressing

1/4 cup chopped fresh basil or

1 tablespoon dried basil leaves

3 yellow bell peppers, cut into bite-size pieces

6 roma tomatoes, cut into wedges

1 ounce toasted pine nuts


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