Vegetables

Vegetables

Pasta with Smoked Turkey and Asparagus

Pasta with Smoked Turkey and Asparagus

 

Creamy Vegetable and Ham Sauce with Noodles

Creamy Vegetable and Ham Sauce with Noodles

Ingredients:  

 

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

Ingredients:  

 

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

Ingredients:  

 

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

Ingredients:  

 

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

Ingredients:  

 

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

Ingredients:  

 

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

 

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

 

Orzo with Mushrooms

Orzo with Mushrooms

Ingredients:  

 

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

Ingredients:  

 

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

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