Notes --
Total - 34 * **
PASTA WITH MEAT/SEAFOOD
Linguini with White Clam Sauce
1 pound linguini or angel hair pasta
1 large white onion, chopped
1/3 c. extra virgin olive oil
2 cans minced clams with juice
1 T. basil
2 garlic cloves, chopped
1 T. parsley, chopped
In large pot of boiling, salted water, cook pasta to desired tenderness. While pasta
is cooking: In large skillet, over medium high heat, add oil. When oil is hot, add onion
and garlic. Saute until golden. Drain clams but reserve liquid. Add clam liquid to
skillet. Cover & simmer about 10 minutes. Drain cooked pasta, if done. Add clams,
basil and parsley to skillet and stir. Cover and simmer for 3 minutes but no longer so
clams don't get tough. Place pasta in large serving bowl or on serving platter. Pour
sauce over hot pasta and serve. Serves 2 to 4.
Seafood Tetrazzini
1 10 3/4 oz. can condensed cream of shrimp soup
1/2 c. low fat milk
1/2 c. (2 oz.) Parmesan cheese, grated
2 T. sherry
1 t. garlic, minced
1 1/2 c. mushrooms, sliced
2 T. unsalted butter
6 oz. fresh crabmeat, roughly chopped
6 oz. fresh shrimp, roughly chopped
7 oz. spaghetti, cooked, drained
2 c. zucchini, chopped
Preheat oven to 350 degrees. Over medium high heat, saute mushrooms in butter
until soft. While waiting for mushrooms to cook, combine soup, milk, 1/4 c. cheese,
sherry and garlic. Mix well. When mushrooms are soft, add soup mixture. Mix well
and heat until cheese has melted. Add crabmeat, shrimp and stir only until combined.
Place spaghetti in 12 inch by 8 inch baking dish that has been sprayed with no-stick
cooking spray. Pour sauce over spaghetti. Arrange zucchini around edge of dish.
Sprinkle remaining cheese on top. Bake 25 minutes, uncovered. Serves 6.
**20
Green Pasta with Clams and Shrimp
18 Cherrystone clams
4 qts. water
1/4 c. extra virgin olive oil
1 T. garlic, finely minced
1/2 t. dried hot pepper flakes
1 pound medium shrimp, about 32, peeled, deveined
24 whole basil leaves, rinsed, patted dry
3 T. parsley, finely chopped
1 pound homemade or store-bought green pasta
3 T. unsalted butter
Shuck the clams. Reserve the juice. Discard the shells. There should be about 3/4
c. raw clams and about 1 c. liquid. Chop the clams coarsely and set aside. Bring the
water to a boil. Add salt if desired. Add pasta. Heat the oil in a large skillet over
medium high heat. Add garlic. Cook briefly without browning. Add pepper flakes and
salt and pepper, if desired. Add basil leaves and parsley. Stir to blend. Remove from
heat. When pasta is done, drain but reserve 1/2 c. of liquid. Pour pasta into large
skillet with sauce. Add shrimp and clams and reserved pasta water. Toss well. Cover
and let heat through and marinate for a couple of minutes. Toss again before serving.
Serves 4.
Pesto Shrimp with Pasta
1 garlic clove, minced
1 T. extra virgin olive oil
1/2 t. dried basil
pinch of oregano
4 oz. medium shrimp, peeled, deveined
2 oz. angel hair pasta, cooked with no salt or fat
2 T. Parmesan cheese, grated
1 T. blanched almonds, slivered
In a skillet sprayed with no-stick cooking spray, over medium high heat, saute
garlic in oil about 1 to 2 minutes. Add basil and oregano. Stir and cook 4 minutes. Add
shrimp. Stir and cook 2 minutes. Add hot pasta and toss until well coated. Place on
serving plate. Garnish with cheese and almonds. Serves 1.
Linguini with White Clam Sauce
2 pounds linguini
1/2 c. extra virgin olive oil
6 garlic cloves, finely chopped
1/2 bunch fresh parsley, chopped
2 bottles clam juice
2 doz. clams, chopped
Bring enough water to cook linguini, to a boil. While linguini is cooking: Add oil to
large skillet and heat. When oil is hot, add garlic and saute until golden brown. Add
parsley and cook 1 minute. Add clam juice and simmer 15 minutes. If linguini is done,
remove from heat and drain. Add clams to skillet. Heat only for about 3 minutes. Place
linguini on serving platter. Pour sauce over linguini. Serves 8 to 10.
Chicken Broccoli Fettuccine
1 T. unsalted butter
1 garlic clove, minced
1 10 3/4 oz. can Campbell's Broccoli Cheese Soup
1 c. low fat milk
1/4 c. Parmesan cheese, grated
1 1/2 c. chicken, cooked, cut in strips
3 c. or 8 oz. fettuccine, cooked, drained
cherry tomatoes and fresh parsley for garnish
In skillet, over medium-high heat, add butter. When butter is hot, add garlic. Cook 2
minutes, stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add
chicken. Cook over low heat 5 minutes, stirring often. Add fettuccine and toss until
well coated. Pour onto serving platter. Garnish with tomatoes and fresh parsley, if
desired. Prep time: 15 minutes. Cooking time: 15 minutes. Serves 4.
Sun-Dried Tomato Sausage with Penne and Fresh Basil
4 T. extra virgin olive oil
8 links sun-dried tomato sausage, cut into 1/2 inch cubes
1 c. white onion, thinly sliced
1 pound penne pasta
1 T. garlic clove, minced
1 12 oz. jar roasted red peppers, drained, roughly chopped
1/4 c. fresh basil, chopped
1/2 c. Parmesan cheese, grated
Cook penne in boiling water, in large pot. While penne is cooking: Heat 2 T. oil over
medium-high heat in a large skillet for 30 seconds. Add sausage and cook, stirring
until edges are browned, about 5 minutes. Add onions and cook, stirring until tender,
about 5 minutes. Add garlic and peppers. Stir to combine. When penna is cooked to
desired tenderness, drain. Pour into skillet and stir well to coat pasta. Allow to simmer,
covered for just a few minutes for penne to absorb some of sauce flavor. Pour pasta
onto serving platter. Sprinkle cheese and fresh basil on top. Drizzle remaining 2 T.
of oil over all. Serves 4 to 6.
Great Angel Hair Pasta with Vegetables
1/2 c. unsalted butter
1 c. white wine
3/4 c. low sodium chicken or vegetable broth
3/4 c. broccoli, chopped or sliced
3/4 c. cauliflower, chopped or sliced
1 c. tomatoes, chopped, drained
1 pound chicken, cooked, cut in strips or chunks
6 to 8 garlic cloves, sliced
1 pound angel hair pasta, cooked and drained
In large skillet, over medium high heat, add butter. When butter has melted, add
wine and broth. Stir and heat. Add broccoli, cauliflower and garlic. Stir and cook
until vegetables are tender. Add tomatoes and chicken. Stir and heat through. Add
garlic and angel hair pasta. Reduce heat to low. Cover and simmer for about 10 to 15
minutes, stirring several times. Serves 4.
Garlic Shrimp with Tomatoes over Angel Hair Pasta
1 pound of angel hair pasta
1 pound shrimp, deveined, peeled
2 t. lemon juice
1/4 c. parsley, rinsed, chopped
1/4 c. extra virgin olive oil
6 garlic cloves, chopped
1 pint cherry tomatoes, rinsed, stem end removed, cut in half
4 scallions, thinly sliced
10 basil leaves, rinsed, drained
1/4 c. low sodium chicken or vegetable broth
In a large pot, heat water to boiling. Add angel hair pasta and cook. While pasta is
cooking: In a large frying pan, over medium-high heat, heat a little oil for 1 minute.
Saute scallions, garlic and basil for 4 minutes. Add lemon juice and broth. Stir and
simmer a few minutes. Add shrimp. Stir and cook until shrimp is almost opaque. Add
tomatoes. Drain pasta. Add pasta to frying pan. Heat for 2 more minutes and continue
to toss to combine. Serve with parsley as garnish on side of plate or sprinkle over
pasta. Serves 4.
Shrimp Scampi
4 T. extra virgin olive oil
4 garlic cloves, minces
1/2 pound medium-size shrimp, deveined
1/3 c. white wine
2 c. angel hair pasta, cooked, drained
2 c. fresh baby spinach, rinsed, drained
2 T. fresh parsley, chopped
2 T. Parmesan cheese, grated, for garnish
In a large saucepan, over medium-high heat, add oil and heat for 1 minute. Add
garlic and saute for 4 minutes. Add shrimp and saute for 2 minutes. Add wine to
deglaze the pan. Add cooked angel hair pasta, spinach and parsley. Toss gently and
heat through. Serve topped with Parmesan cheese. Serves 2.
Beef and Rotini
8 oz. rotini, uncooked
2 c. frozen cut green beans
2 19 oz. cans Campbell's Chunky Beef Soup
1 T. white onion, minced
In large sauce pan, add water and bring to a boil. Add rotini and cooked to desired
tenderness. Add green beans the last 8 minutes of cooking time. Drain. While rotini
and green beans are draining: in same sauce pan, combine soup, rotini and green
beans, onions and heat over medium heat. Cover and heat for about 15 minutes,
stirring occasionally. Serves 4.
Spaghetti Bolognese
a little extra virgin olive oil
1/2 c. white onion, medium chop
1/2 c. carrots, medium chop
1/2 c. celery, medium chop
1 pound ground turkey
2 c. crushed tomatoes
1 small can tomato paste
1/4 low fat milk
2 T. unsalted butter
1 pound spaghetti or rigatoni
parsley sprigs and Romano cheese for garnish
In large skillet, over medium high heat, add oil and heat for 1 minute. Add onion,
carrots, celery and ground turkey. Break up ground turkey into small bits as much as
possible and cook until turkey is brown and vegetables are tender. Add crushed
tomatoes and tomato paste. Stir well. Add milk and butter and stir well. Reduce heat
to low. Cover and let simmer 40 minutes, stirring occasionally. Add water to large pan
and bring to a boil. Cook pasta to desired tenderness and drain. Pour pasta into skillet
and stir until pasta is well coated. Pour into large serving bowl or platter. Sprinkle
with Romano cheese over top and parsley sprigs around the sides. Serves 4 to 6.
**10
Chicken Tetrazzini
1 8 oz. package thin spaghetti
2 c. chicken, cooked, shredded
3 T. unsalted butter
1 8 oz. package mushrooms, sliced
1 medium white onion, chopped
2 c. Cheddar cheese, shredded
2 c. half-and-half
1 2 oz. jar pimientos, rinsed, drained, minced
1 c. herb stuffing mix, crushed
Preheat oven to 350 degrees. In a large pot, add water and bring to a boil. Add
spaghetti and cook according to packing directions. Place in a 13 by 9 inch baking
dish. Stir in chicken. Melt butter in a large skillet over medium heat. Add mushrooms
and onions. Cook until onions are translucent. Add cheese, half-and-half and pimiento.
Cook and stir until thoroughly heated. Pour into baking dish. Top with stuffing mix.
Bake, uncovered, 30 minutes. Serves 4 to 6.
Pesto Penne with Shrimp
4 T. unsalted butter
1 pound large shrimp, cleaned
1 c. pesto
1 pound penne pasta, cooked, drained
1 c. Parmesan cheese, finely grated
In a large skillet, melt butter over medium-high heat. Add pesto and stir until heated
through. Add penne pasta, shrimp and Parmesan cheese and stir well. Reduce heat.
Cover and let heat through for about 4 to 5 minutes. Serve hot with additional
Parmesan cheese on top if desired. Serves 4 to 6.
Chicken and Shrimp Provencale
1 pound angel hair spaghetti, broken in half lengthwise
1/2 c. extra virgin olive oil
2 1/2 pounds chicken breasts, skinless, boneless, cut in 1/2 inch wide strips
1 1/2 pounds of white onions, peeled, sliced
6 garlic cloves, minced
3/4 pound medium shrimp, shelled, deveined
1/4 t. dried basil
1/4 t. dried oregano
1 16 ox. can Italian plum tomatoes, drained, chopped
1 8 oz. can tomato sauce
1 c. low sodium chicken broth
In large pot, bring water to a boil. Add spaghetti and cook according to package
directions. While spaghetti is cooking: In a large skillet, over medium heat, add oil
and heat for 1 minute. Add chicken and saute until almost cooked through. Add onions
and garlic. Cook until soft, about 7 minutes. Add shrimp and spices and cook about 3
minutes. Add tomato sauce, tomatoes and broth. Stir well and heat until hot and bubbly.
When pasta is done, drain pasta. Place pasta in large pasta bowl. Pour sauce over
pasta. Toss well to mix. Serves 6.
Turkey Tetrazzini
1 8 oz. package thin spaghetti
2 c. turkey, cooked, shredded
3 T. unsalted butter
1 8 oz. package mushrooms, sliced
1 medium white onion, chopped
2 c. Cheddar cheese, shredded
2 c. half-and-half
1 2 oz. jar pimientos, rinsed, drained, minced
1 c. herb stuffing mix, crushed
Preheat oven to 350 degrees. In a large pot, add water and bring to a boil. Add
spaghetti and cook according to packing directions. Place in a 13 by 9 inch baking
dish. Stir in turkey. Melt butter in a large skillet over medium heat. Add mushrooms
and onions. Cook until onions are translucent. Add cheese, half-and-half and pimiento.
Cook and stir until thoroughly heated. Pour into baking dish. Top with stuffing mix.
Bake, uncovered, 30 minutes. Serves 4 to 6.
Tuna Tubetti Pasta
1 pound penne pasta
1 c. heavy cream
grated zest of 1 lime plus 1 T. lime juice
1 pound tuna steak, cut into 1 inch cubes
1 T. fresh mint
1/4 c. pine nuts, toasted
In a large pot, bring water to a boil. Add pasta. While pasta is cooking: In a sauce
pan over high heat, bring cream, lime zest and juice to a boil. Add the tuna cubes. Stir
often and cook for 4 minutes or until tuna is slightly firm. Add mint and cook 1
minute, stir frequently. Drain pasta if done and reserve 1 c. of pasta water. Place
pasta in large bowl. Add sauce to pasta. If sauce is too thick, add a little of the
reserved pasta water. Stir well. Garnish with pine nuts. Serves 4.
White Clam Sauce over Angel Hair Pasta
2 10 oz. cans whole baby clams with juice
1/4 c. extra virgin olive oil
4 T. unsalted butter
4 to 5 garlic cloves, minced
1/8 c. fresh parsley, minced and a little for garnish
In large pot, bring water to a boil. Add pasta and cook. While pasta is cooking:
Drain clams. Reserve liquid. In medium-size pan, heat oil, butter and garlic over
medium-high heat until garlic is lightly brown. Add parsley and clam liquid. Increase
heat to high and bring to a boil.Reduce heat to low. Simmer, uncovered for 10 minutes
to blend flavors. Stir occasionally. While broth is simmering, mince clams. After 10
minutes of simmering, add clams to broth. Heat for 2 minutes only so clams will not be
tough. Stir occasionally. Placed cooked and drained angel hair pasta on plates. Using
soup ladle, pour sauce over pasta. Serve with Romano cheese and parsley on top.
Makes 3 c. sauce.
Chicken with Fresh Tomato and Eggplant Sauce over Angel Hair Pasta
1 pound of angel hair pasta
1 1/3 pound boneless skinless chicken, cut into bite-size pieces
3 baby eggplants or 1 small eggplant, peeled, diced into 1/2 inch pieces
1 pint red cherry or grape tomatoes, rinsed
1 c. grated Parmigiano-Reggiano cheese
1 c. fresh flat leaf parsley, chopped
1/2 c. low sodium chicken or vegetable broth
5 T. extra virgin olive oil
1 medium yellow onion, chopped
1/2 c. white wine
Bring large pot of water to a boil. Add salt and pasta. Cook pasta to desired
tenderness. Drain pasta, rinse and drain again. Reserve 1/2 c. of cooking pasta water
before draining pasta. Heat large skillet over medium high heat. Add 3 T. oil. Add
chicken, onions, garlic. Stir and cook until almost tender. Add eggplant. Cook until
lightly brown. Add wine and broth. Bring to a simmer. Cook about 5 minutes. Add
tomatoes and reserved pasta water. Cook until tomatoes begin to burst. Add parsley
and drained pasta. Toss to coat. Cook 2 minutes to reheat pasta through. Turn off heat.
Add cheese. Toss to coat again. Serve with thick bread slices. Serves 4.
Chicken in Cream Sauce over Pasta
1/2 c. Parmesan or Romano cheese, grated
1 pound angel hair pasta, cooked, drained
2 small zucchini, rinsed, sliced thin
1 T. all-purpose unbleached flour
1 pound cooked chicken, cubed
1 T. unsalted butter
2 garlic cloves, sliced thin
pinch of nutmeg
2 T. extra virgin olive oil
3/4 c. heavy cream
Prepare roux by heating butter over medium heat in a small sauce pan. Add flour.
Stir until flour just begins to turn a very light brown. In medium pan, heat cream over
medium heat. When it is hot, add roux to cream, stirring continuously until sauce has
thickened. Add nutmeg. Remove from heat. Saute garlic in olive oil until just lightly
browned. Add zucchini and chicken. Saute until zucchini is cooked through and
chicken is hot. Add pasta to chicken and zucchini. Toss well. Move to serving platter.
Spoon and remaining sauce in pan. Top with Parmesan or Romano cheese. Serves 8.
Turkey in Cream Sauce over Pasta
1/2 c. Parmesan or Romano cheese, grated
1 pound angel hair pasta, cooked, drained
2 small zucchini, sliced thin
1 T. all-purpose unbleached flour
1 pound cooked turkey, skinless, boneless, cut into cubes
1 T. unsalted butter
2 garlic cloves, sliced thin
pinch of nutmeg
2 T. extra virgin olive oil
3/4 c. heavy cream
Prepare roux by heating butter over medium heat in a small sauce pan. Add flour.
Stir continuously until flour just begins to turn a very light brown. In medium pan,
heat cream over medium heat. When it is hot, add roux to cream, stirring continuously
until sauce has thickened. Add nutmeg. Remove from heat. Sauté garlic in olive oil
until just lightly browned. Add zucchini and turkey. Sauté until all is hot. Add pasta to
turkey and zucchini. Toss well. Place turkey and pasta on a serving platter. Spoon any
additional sauce on turkey and pasta. Top with Parmesan or Romano cheese. Serves 8.
Mediterranean Shrimp Scampi
1 c. unsalted butter
1/2 bottle of white wine or 2 c. low sodium chicken or vegetable broth
1/3 c. green onions, cut in long slivers
Shrimp, peeled, deveined, 8 to 10 pieces per person
1# angel hair pasta, cooked, drained
1 large tomato, cut into chunks
1/2 c. black olives, halved
1 c. Parmesan cheese, grated
In large skillet, over medium high heat, add butter and wine or chicken broth. Heat
until butter has melted and liquid is starting to simmer. Add onions. Cook for 4
minutes. Add shrimp and cook for 2 minutes. Add pasta and toss to coat pasta with
broth. Serve pasta on plates. Make sure each serving has shrimp. Pour any leftover
broth on pasta. Add tomatoes, olives, and then Parmesan cheese on top. Serves 4.
******* MWS LP 2 - 13 **
PASTA WITHOUT MEAT/SEAFOOD
Traveling Gourmet's Linguini Alfredo
1 pound linguini or angel hair pasta, cooked, drained but not dry
1 1/2 sticks butter
2 c. grated Parmesan cheese
In large skillet, over medium high heat, add butter. When butter has melted, add
cheese. Stir until melted & well combined. Add linguini or pasta. Toss well. Serve
immediately. Serves 2 to 4.
Meatless Romano Lasagna
1/4 c. unsalted butter
2 c. (1/4 pound) mushroom slices
2 c. eggplant, peeled, chopped
1 c. white onion, chopped
2 garlic cloves, minced
1 1/2 c. water
1 6 oz. can tomato paste
2 t. oregano, crushed
1/2 t. basil, crushed
1/2 t. salt
8 oz. lasagna noodles, cooked, drained
1 c. cottage cheese
8 oz. Mozzarella cheese slices
1/2 c. (2 oz.) Romano cheese
In large skillet, over medium high heat, add butter. When butter is hot, saute
mushrooms, vegetables and garlic until crisp tender. Add water, tomato paste and
seasonings. Stir until well combined. Bring to a boil and reduce heat. Cover and
simmer 30 minutes. Preheat oven to 375 degrees. Spray 12 inch by 8 inch baking dish
with no-stick cooking spray. Layer noodles, tomato sauce, cottage cheese, Mozzarella
and Romano cheeses. Repeat until all ingredients are used. Bake 30 minutes,
uncovered. Let stand 10 minutes before serving. Serves 8.
Tuscan Roasted Vegetables over Rotini
Prep time: 20 min. Cook time: 20 min.
1 small eggplant, cut into 1/4 inch slices
2 medium zucchini, cut diagonally into 1/4 inch slices
1 medium white onion, cut into 1/4 inch slices
1 green pepper, cut into large chunks
1 red bell pepper, cut into large chunks
2 T. extra virgin olive oil
salt and black pepper to taste
1 28 oz. can Redpack Whole Peeled Tomatoes in Thick Puree
1 29 oz. can Redpack Tomato Sauce
1 T. Italian seasoning
1 t. rosemary
1 t. basil
1 pound rotini, cooked, drained
Romano or Parmesan cheese, shredded
Preheat oven to 450 degrees. Brush both sides of vegetable pieces with oil.
Sprinkle with salt and pepper. Arrange vegetables in a single layer on a lightly
greased, shallow baking pan. Bake for 10 minutes. Turn vegetables over. Bake another
10 minutes or until vegetables are light brown on both sides. In a large sauce pan,
heat whole tomatoes, tomato sauce, Italian seasoning, rosemary and basil. Heat
through and break up tomatoes while stirring. Place roasted vegetables on paper
towels for a few minutes to drain. Add roasted vegetables to sauce. Place rotini on
serving platter. Pour sauce over rotini. Garnish with Romano or Parmesan cheese.
Serves 6.
Nutritional information per serving: 220 cal, 5 g fat, 0 mg chol, 780 mg sodium, 37
g carb, 9 g fiber, 7 g pro. Vitamin A 60%, vitamin 3 120%, calcium 4%, iron 25 %.
**10
Basil Garden Pasta
2 pounds plum tomatoes, diced
3 garlic cloves, minced
1/2 t. salt
1/2 pound ziti or penne pasta
1 c. fresh basil leaves, coarsely chopped
1/2 c. or 2 oz. Fontina cheese, diced
3 T. red wine vinegar
1 T. extra virgin olive oil
toasted pine nuts for garnish
Place tomatoes in large bowl. Mix in garlic. Toss with salt. Let stand 1 hour for
juices to form. Cook pasta according to package directions. Add basil, cheese,
vinegar and oil to tomato mixture. Drain pasta. Toss pasta in the tomato sauce. Pour
onto serving platter or single serving plates. Garnish with pine nuts, if desired.
Serves 4.
Nutritional information per serving: 338 cal, 46 g carb, 16 g pro, 10 g fat, 4 g fiber,
19 mg chol, 398 mg sodium.
Cauliflower and Pasta
1 pound spaghetti
1 large head cauliflower
3 T. unsalted butter
3/4 c. plain bread crumbs
2/3 c. cooking oil
2 T. garlic, chopped
2/3 c. pasta cooking water
Romano cheese and plain bread crumbs for garnish
Cut cauliflower into flowerettes. In large pot, heat water to boiling. Add spaghetti
and cauliflower and cook until done. While pasta is cooking: Add butter to large
skillet and melt over medium high heat. Add 1/2 c. bread crumbs and stir until well
coated with butter. Place buttered bread crumbs in bowl and set aside. Add cooking oil
to pan and heat. Add garlic. Let cook a few minutes. Apply thin coat of oil to baking
dish. Drain cauliflower and pasta when done. Reserve 2/3 c. of pasta water. Do not
drain completely dry. Put cauliflower and pasta in baking dish. Add pasta water to
dish. Sprinkle Romano cheese and bread crumbs on top. Serves 4 to 6.
Fettuccini Alfredo
2 c. heavy cream
1 c. unsalted butter
1/2 c. Parmesan cheese, shredded
1 pound fettucini, cooked, drained
In large skillet over medium heat, bring cream, butter and cheese to a simmer.
Whisk continuously until sauce thickens. Add pasta to sauce. Toss to coat. Leave in
pan for several minutes, tossing frequently to reheat pasta and allow flavor of sauce
to be absorbed into pasta. Serve pasta on large serving platter or single serving
plates, pouring any remaining sauce over pasta. Serves 4.
Spinach Manicotti
10 manicotti shells
2 6 oz. can tomato paste
3 c. water
1/2 c. white onion, finely chopped
2 garlic cloves, crushed or minced
1/2 t. dried basil
1/2 t. dried oregano
2 10 oz. packages frozen chopped spinach
1 16 oz. carton low fat cottage cheese
1/3 c. Parmesan cheese, grated
1/4 t. nutmeg
1 t. fresh parsley, chopped, for garnish
Cook manicotti shells according to package directions, but omit salt. While shells
are cooking: In large sauce pan, over medium heat, combine tomato paste, water,
onion, garlic, basil and oregano. Stir to combine. Reduce heat to low and cover.
Simmer for 1 hour. When shells are done, drain. Set aside to cool. Cook spinach
according to package directions, but omit salt. Drain. Place on paper towels and
squeeze until barely moist. Combine spinach, cottage cheese, Parmesan cheese and
nutmeg. Stuff cooked manicotti shells with spinach mixture. Spray 13 inch baking
dish with no-stick cooking spray. Place manicotti in dish. Pour hot tomato sauce over
shells. Bake in preheated 350 degree oven for 45 minutes. Garnish with parsley.
Serves 5.
Mary Anne's Pasta Dough
1 3/4 c. all-purpose unbleached flour
1/4 c. semolina flour
1 pinch of salt
6 large eggs, whites only
In large bowl, add all ingredients and mix well, until dough forms. Knead a few
times. Cover with damp cloth. Let rest 30 minutes. Divide dough into 5 or 6 sections.
Press dough through pasta maker using a high or thick setting. Press dough through
pasta maker several times more, using a lower setting each time, until dough is
desired thinness. Press dough through pasta maker using desired pasta setting, such
as for wide noodles or thin noodles. Lay pasta on towels or on pasta drying rack to dry
for 30 minutes. Cook immediately for optimum freshness. Makes about 1 pound of
pasta.
Tuscan Alfredo Sauce over Pasta
24 oz. low fat milk
3/4 c. sun-dried tomatoes, finely chopped
1 c. Parmesan cheese, grated
1 T. garlic, minced
1 t. oregano
10 oz. spaghetti, angel hair pasta or fettuccine
3 T. fresh basil leaves, thinly sliced
In large pot, add water and bring to a boil. Add pasta. Cook to desired tenderness.
While pasta is cooking: In large saucepan, over medium heat, add milk and allow to
warm. Add sun-dried tomatoes, 3/4 c. cheese, garlic and oregano. Reduce heat.
Simmer 10 minutes. Drain pasta. Place pasta on serving platter or in large bowl. Pour
sauce over hot pasta. Sprinkle basil and remaining cheese over top. Serves 4.
Roasted Garden Vegetables with Bow Tie Pasta
1 large Reynolds oven bag
1 T. all-purpose unbleached flour
1/3 c. Italian salad Dressing
2 garlic cloves, chopped
2 large tomatoes, cut in chunks
1 medium yellow squash, peeled, sliced
1 medium zucchini, peeled, sliced
1 pound bow tie pasta
a little extra virgin olive oil
Parmesan cheese, shredded, for garnish
Preheat oven to 350 degrees. Add flour to oven bag. Shake to coat bag. Place oven
bag on 13 by 9 inch baking pan. Add salad dressing and garlic to bag. Squeeze bag to
blend. Add tomatoes, yellow squash and zucchini to oven bag. Turn over bag several
times to coat vegetables with sauce. Place bag on baking pan. Arrange vegetables in
even layer. Close oven bag with nylon tie. Cut 6 1/2 inch slits in top of bag. Bake until
tender, about 30 to 35 minutes. While vegetables are baking: in large pot, bring water
to a boil. Add pasta and return to a boil. Cook until done. Drain pasta. Place in large
serving bowl. Add roasted vegetables, extra virgin olive oil and stir well. Garnish with
Parmesan cheese. Serves 4 to 6.
Creamy Tomato-Philly Baked Rigatoni
1 pound rigatoni, uncooked
2 1/2 c. tomato sauce
1/2 c. Philadelphia cream cheese
1 c. fresh broccoli florets
1 c. fresh cauliflower florets
1 c. Mozzarella cheese, shredded
1/3 c. fresh bread crumbs
2 T. unsalted butter, melted
a little basil for garnish
In a large pot, add water and bring to a boil. Add rigatoni and return to a boil.
While pasta is cooking: Heat tomato sauce in large bowl in microwave until hot. Add
cream cheese and stir until well-blended. Stir in vegetables and 1/2 c. mozzarella
cheese. In a medium bowl, combine remaining 1/2 c. mozzarella cheese, bread
crumbs and butter. Preheat oven to 350 degrees. When pasta is done, drain well and
add to tomato mixture. Stir so pasta is well-coated. Pour pasta into large baking dish.
Sprinkle bread crumb mixture over top. Bake 35 to 40 minutes or until casserole is
heated through and top is golden brown. Serves 4 to 6.
Tetrazzini
1 8 oz. package thin spaghetti
3 T. unsalted butter
1 8 oz. package mushrooms, sliced
1 medium white onion, chopped
2 c. Cheddar cheese, shredded
2 c. half-and-half
1 2 oz. jar pimientos, rinsed, drained, minced
1 c. herb stuffing mix, crushed
Preheat oven to 350 degrees. In a large pot, add water and bring to a boil. Add
spaghetti and cook according to packing directions. Place in a 13 by 9 inch baking
dish. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook
until onions are translucent. Add cheese, half-and-half and pimiento. Cook and stir
until thoroughly heated. Pour into baking dish. Top with stuffing mix. Bake,
uncovered, 30 minutes. Serves 4.
Basil Pesto Pomodoro Sauce over Angel Hair Pasta
1 c. or 1 medium white onion, chopped
2 14.5 oz. cans diced tomatoes and juice
6 oz. prepared basil pesto
1 pound of angel hair pasta
In large pot, bring water to a boil and add the pasta. Stir and cook to desired
doneness. While pasta is cooking: Spray a large skillet with no stick cooking spray.
Heat the skillet over medium-high heat. Add onion, cook and stir about 5 minutes.
Add tomatoes and juice. Stir and simmer about 4 minutes. Stir in pesto. Stir and
simmer for a few minutes, just to heat through. Do not cook too long because this
sauce gets thick quick. Drain the pasta. Serve pasta with sauce on plates. Makes 2 to
4 servings.