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

 

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

 

Syndicate content