Sun-Dried Tomato, Arugala, and Goat Cheese Pasta

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
3/4 cup sun-dried tomatoes packed in oil, rinsed, and patted dry
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts, toasted
2 teaspoons balsamic vinegar
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 pound farfalle (or one package)
salt and pepper
6 ounces baby arugala (cut into bite-size)
3/4 cup crumbled goat cheese

Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, process sun-dried tomatoes, Parmesan, pine nuts, vinegar, and garlic in food processor until finely ground.

With motor running, slowly add oil until incorporated.

2. Add farfalle and 1 tablespoon salt to boiling water and cook until "al dente" (done)

Take out 1 cup cooking water- THEN drain pasta, and return to pot (don’t rinse)

Add sun-dried tomato mixture and 1/2 cup reserved pasta water and toss to combine.

Stir in Arugala until just wilted, adding more reserved pasta water as needed.
Season with salt and pepper.

Top with goat cheese, SERVE!

Creamy Pasta Primavera

Creamy Pasta Primavera
By: Kraft Philadelphia

3 cups penne pasta, uncooked
2 Tablespoons KRAFT Light Zesty Italian Dressing
1 ½ lb boneless skinless chicken breasts, cut into 1 inch pieces
2 zucchini, cut into bite-size pieces
1 ½ cups cut up fresh asparagus (1 inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz Neufchatel cheese (low-fat cream cheese), cubed
¼ cup grated parmesan cheese

Cook penne in large saucepan as directed on package.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10-12 minutes or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 minute or until cheese is melted, stirring constantly. Stir in parmesan cheese.

Drain penne; return to pan. Add chicken mixture; toss lightly. Cook 1 minute or until heated through. (Sauce will thicken upon standing.)

Makes (6) 1 cup (each) servings

Pasta with Tomatoes, Spinach, and Goat Cheese

Pasta with Tomatoes, Spinach, and Goat Cheese
By: Rosanna adapted from Williams-Sonoma

High in Protein- Low in Cholesterol

Kosher salt
¾ lb fusilli or ziti pasta (twirly kind)
2 cups (2oz) loosely packed spinach leaves
1 Tablespoon extra-virgin olive oil
2 cups grape or cherry tomatoes, stems removed
3 garlic cloves, minced
½ cup (2oz) crumbled fresh goat cheese
Freshly ground pepper

Bring a large pot ¾ full of water to a boil. Add 1 Tablespoon salt and the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ¼ cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from heat and season with ½ teaspoon salt. Spoon the tomatoes over the pasta.

Dollop the goat cheese, 1 Tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1-2 Tablespoons, or more, of the cooking water if the pasta seems dry. Season with pepper and serve.

Makes 4 servings.

Springtime Noodles

Springtime Noodles

½ lb asparagus
¼ cup slivered prosciutto
¼ cup butter
1 medium size carrot, thinly sliced
1 medium size zucchini, diced

8oz package of thin spaghetti noodles
Salted water

3 green onions, sliced (including green part)
½ cup frozen petite green peas, thawed
1 teaspoon dry basil
½ teaspoon salt
Dash (each) ground nutmeg and white pepper
½ pint (1 cup) heavy whipping cream

¼ cup grated parmesan cheese

Cut off ends of asparagus. Cut spears diagonally into 1 inch lengths, but leave tips whole.

In a wide frying pan over medium-high heat, melt butter. Add prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles according to package directions; drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid begins to boil all over and forms large shiny bubbles.

Return drained noodles to pot they were cooked in. Pour vegetable sauce over noodles, and lift and mix gently until noodles are thoroughly coated. Add the ¼ cup parmesan and mix again.

Turn into a warm bowl, and serve.

Easy Spaghetti

Easy Spaghetti

Cook spaghetti noodles according to package directions (8oz-1 cup)

Brown ½-3/4 lb hamburger with ½ yellow onion, finely diced

Add to the browned meat:
1 teaspoon Italian seasoning
½ teaspoon dry basil
1 teaspoon granulated sugar
1 jar (24oz) Prego Roasted Garlic Parmesan Pasta Sauce

Simmer on medium to medium-low heat for 15 minutes. Add to the drained cooked noodles. Top with grated Parmigiano Reggiano cheese.

Best Cheesy-Crunchy Macaroni Ever

Best Cheesy-Crunchy Macaroni Ever

4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
1 small can French’s Fried Onions

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with French’s Fried Onions. Bake for 30 minutes uncovered.

Penne with Tomatoes, Basil and Garlic

Penne with Tomatoes, Basil and Garlic

1lb dried penne pasta, cooked according to package directions

¾ cup extra virgin olive oil
8 garlic cloves, thinly sliced
2lb Roma tomatoes, seeded and chopped
10 basil leaves, torn into thirds by hand
1 teaspoon red pepper flakes ( less if you want less heat)
¼ cup extra virgin olive oil
Salt and pepper to taste

Place olive oil and garlic in a large skillet over medium-high heat. When garlic begins to turn golden (doesn’t take long), add tomatoes and 1 teaspoon salt and pepper. Simmer lightly for 20 minutes.

When sauce has reduced add basil and red pepper flakes. Simmer for 3 more minutes. Remove from heat and set aside.

Cook pasta until al dente. Drain and toss with sauce, add remaining olive oil, test for salt and serve.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad
By: French’s Mustard

¾ cup light Caesar salad dressing, divided
5 Tablespoons FRENCH’S Classic Yellow Mustard, divided
3 Tablespoons water
4 (5oz) boneless skinless chicken breasts
8oz whole grain blend rotini pasta, cooked and drained (4 cups)
2 cups cherry tomatoes, rinsed and halved
1 (5oz) bag of romaine lettuce leaves
¼ cup shredded parmesan cheese

Mix ¼ cup salad dressing, 2 Tablespoons mustard and water. Pour over chicken in resealable plastic bag. Cover and marinate in refrigerator for 30 minutes or up to 3 hours.

Grill chicken over medium-high heat about 12 minutes or until no longer pink in center, turning once. Cut into strips.

Stir remaining ½ cup salad dressing and 3 Tablespoons mustard in a large bowl. Add cooked pasta, chicken and tomatoes. Toss until well coated.

Arrange romaine lettuce on serving plates. Spoon salad over greens and sprinkle with parmesan cheese.

Serves 4.

Lemon orzo with peas

Lemon orzo with peas
By: Williams-Sonoma
“Orzo, which means “barley” in Italian, is a small, oval pasta shaped like its name-sake. It is delicious in soups, but also makes a good side dish for serving in place of potatoes or rice. The lemon juice and zest add a fresh, bright taste to the orzo (that isn’t overpowering at all), making it perfect to serve with seafood, especially pan-seared shrimp or broiled salmon fillets.”

Healthier for you and good source of protein

3 cups water
1 ½ cups orzo
1 teaspoon salt
2 Tablespoons butter, softened
2 Tablespoons fresh lemon juice (juice from 1 large lemon)
2 teaspoons grated lemon zest (from 1 large lemon)
1 cup thawed, frozen, petite green peas
Salt and Pepper to taste
Grated parmesan cheese (optional)

In a large saucepan over high heat, bring 3 cups of water to a rolling boil. Stir in the orzo and 1 teaspoon salt, cover, reduce heat to low and cook until water is absorbed and the pasta is tender, about 15 minutes (stirring occasionally to prevent sticking), add peas during last 5 minutes of cooking.

Add the butter, lemon juice and lemon zest and stir to blend. Add salt and pepper to taste. Sprinkle grated parmesan to taste if preferred.

Serves 6. Serve immediately/hot.

This is a perfect meal on its own. Hearty and filling, yet fresh and light on the tongue. Good for you and you wouldn’t think so with how good it tastes!

Angel hair pasta with pesto

Angel hair pasta with pesto
By: Williams-Sonoma

Pesto:
2 Tablespoons pine nuts
1 ½ cups firmly packed fresh basil leaves
2 large cloves of garlic, minced
Salt and pepper to taste
½ cup baby spinach, stems removed and leaves coarsely chopped
½ cup extra-virgin olive oil
1 Tablespoon fresh lemon juice
1/3 cup grated parmesan

To make the pesto, in a small dry frying pan over medium heat, toast the pine nuts, shaking the pan frequently, until pale gold, about 2 minutes. Transfer the nuts to a plate and let cool.

Bring a small saucepan ¾ full of water to a boil over high heat. Add the basil, pressing down with a spoon to immerse the leaves, then immediately drain in a colander. Scrape the leaves into a bowl of ice water, stir, and let cool for 3 minutes, then drain again. Squeeze small handfuls of the basil to extract as much water as possible and chop coarsely.

With a mortar or mini food processor:
Combine the pine nuts, garlic and 1 teaspoon salt. Pound/pulse to a smooth paste. Add half the basil and pound/pulse. Add remaining basil and pound/pulse until smooth. Add ¼ teaspoon pepper, pound/pulse. Add the olive oil 2 Tablespoons at a time, pound/pulse, scraping down the sides until a smooth past forms; add the lemon juice to the mixture and stir. Transfer to a nonreactive bowl and fold in the cheese.

For Angel hair pasta:
Kosher salt
1lb angel hair pasta
Grated parmesan cheese for serving

Bring a large saucepan ¾ full of water to a rapid boil over high heat *the key to pasta is giving it enough room using a large tall saucepan, letting the water “taste like the sea” by adding enough salt, and not moving the pasta much once it comes to a boil*. Add 1 Tablespoon kosher salt and the pasta and cook until al dente. Drain the pasta, reserving ¼ cup of the cooking water. Put the pasta in a warmed serving bowl. Add the pesto and the reserved water and toss to coat the pasta evenly. Serve at once, and pass the grated parmesan at the table.

Makes 4 servings.

Lasagna

Lasagna
8 lasagna noodles cooked, drained and cooled according to package directions

Brown 1lb of hamburger
*If you want to go meatless consider using roasted vegetables such as yellow squash, zucchini, eggplant, etc instead of the meat*
Add to the browned meat:
1 clove of garlic, pressed (or 1/8 teaspoon garlic powder)
1 Tablespoon dried parsley
¼ teaspoon chili powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
14oz petite diced tomatoes with juice or 2 large fresh tomatoes, chopped
6 oz can of tomato sauce (or pre-made spaghetti sauce)

Simmer uncovered until thick 35 minutes on medium-low heat, stirring occasionally.

In the meantime combine in a medium bowl:
2 cups cottage cheese or ricotta cheese
1 beaten egg
¼ teaspoon pepper
1 Tablespoons dried parsley
¼ cup grated parmesan cheese
1 lb mozzarella cheese; grated- divided (use ½ of amount inside cottage cheese mixture and remaining amount left out to top)

In a glass 8x8 pan place enough sauce to cover bottom (to prevent noodles from sticking). Spread ½ noodles, ½ cottage cheese mixture, ½ grated mozzarella cheese, and then ½ sauce (or roasted vegetables if going meatless). Repeat one more time. Top with fresh remaining mozzarella. Cover with non-stick foil (it will be tight and mixture may overflow a bit- if concerned about overflowed juices in oven place backing sheet underneath pan). Bake at 375 degrees (not convection oven) for 30 minutes.

Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese
5 cups cooked and strained according to package directions rotini pasta (or 1#/box “Barilla” twirly pasta)
2 cups shredded Monterey jack cheese
2 cans (12oz each) Evaporated milk
1-2 cups shredded sharp cheddar cheese
1 can (4oz) diced green chilies (mild, drained) (OPTIONAL)
2 medium tomatoes, seeded and chopped (OPTIONAL)
5 green onions, sliced (OPTIONAL)

Combine all ingredients in crock pot, except tomatoes and green onions. Mix well. Cover; cook on HIGH for 1-2 hours, stirring twice.

Stir in tomatoes and green onions; continue cooking until hot.

Makes 4-6 servings

Cheesy macaroni

Cheesy Macaroni
4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
½ cup “Panko” fine dry bread crumbs

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with panko bread crumbs. Bake for 40 minutes. Top with additional cheese if desired.

Simple Stroganoff

Simple Stroganoff
1 can Campbell’s cream of mushroom soup
1 can milk
1 ½ cups grated sharp cheddar cheese (or vintage white if you want the color to remain white)
½ pound ground hamburger
1 teaspoon season salt
1/3 package elbow macaroni noodles, cooked and drained according to package directions

Brown hamburger and season with season salt. Drain fat. Add cream of mushroom soup and milk. Simmer on low heat stirring frequently so that it does not burn on the bottom. Mix mushroom sauce with cooked and drained pasta. Top with cheese. Bake at 350 degrees (not convection oven) in an 8x8 glass baking dish for 30 minutes.

This meal is really good with garlic bread and a green salad.

Italian Pasta Toss

Italian Pasta Toss

-6oz bow tie pasta (about 3 cups) cooked according to package directions (12 minutes once water comes to a boil)

*2 plum tomatoes or 1 large tomato; seeded by coring the center and dice
*1/2 small yellow onion; small diced or chopped
*1 medium zucchini; using a “crinkle” cutter if you have one slice thinly
*1 yellow bell pepper; seeded and cut into thin strips
*2 large garlic cloves; pressed
*1 Tablespoon Olive Oil (Organic if possible)
*1/2 cup frozen petite green peas
*1 teaspoon Italian seasoning
*1 teaspoon table salt
*1/4 cup grated parmesan (key!)

Heat Olive Oil in “Stir-fry” style skillet on medium-high heat until oil pops! Reduce heat to medium. Press garlic cloves into oil. Quickly stir so they don’t burn *hold pan off heat if needed for this step. Add onion, zucchini, bell pepper, and peas. Add Italian seasoning and salt. Stir-fry for 5 minutes. Add tomatoes. Turn heat back up to medium-high. Cover with lid to steam. Occasionally stirring for another 5 minutes.

Stir in cooked and drained bow tie pasta. Add grated parmesan. Stir to combine. Take off heat and serve immediately. Gorgeous summer colors. Light fresh flavor. One of Rosanna’s favorites. 4 stars!