Pasta With Pesto Sauce

INGREDIENTS:

1 lb. shaped pasta, cooked and drained
2 bunches fresh basil
3 cloves elephant garlic
1/2 c. pine nuts
3/4 c. Parmesan cheese
1/2 c. olive oil, plus 3 tbsp.

DIRECTIONS:

In large pan with 4 quarts boiling water, cook pasta according to package directions, drain. In a large bowl, toss with 3 tablespoons olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. In blender, combine basil, elephant garlic, pine nuts, Parmesan cheese, and remaining olive oil. Process until smooth. Mix pesto with cooked pasta. Garnish with fresh basil and whole pine nuts. Serve at room temperature. This serves 6 to 8.

Gina’s Favorite Pasta Sauce

INGREDIENTS:

3 tbsp. olive oil
1 med. onion, minced
1 to 2 cloves garlic, minced
1/2 c. dry white (or red) wine
1 (28 oz.) can tomato sauce
1 (28 oz.) can crushed plum tomatoes
1 to 2 bay leaves
1/4 c. fresh parsley, minced (or 2 tbsp. dried parsley flakes)
1/2 tsp. dried oregano
1 tsp. each dried crumbled rosemary, basil, and fennel seed
1/2 to 1 tsp. red pepper flakes (optional)
Salt and black pepper to taste
Sugar to taste
1 (6 oz.) can tomato paste (if you like a heavier sauce)

DIRECTIONS:

In skillet heat oil over low to medium heat add onion, saute until soft. Add garlic saute 1 to 2 minutes more. Add wine and simmer 2 to 3 minutes. Pour into heavy saucepan with a cover. Add the rest of the ingredients, bring to a boil, reduce to simmer, cover and cook one hour. Taste and adjust seasonings. (If using fresh herbs, this is the time to add them). Cover and cook 30 minutes more.

This is a good basic sauce, you may vary by adding sauteed meatballs, sausage, pork ribs or chops, or chicken pieces. Also good with fish or shell fish but add any meat or fish to give each proper cooking time.

Pasta, Spaghetti Sauce & Meatballs

INGREDIENTS AND DIRECTIONS:

1 pkg. dry onion soup mix
1 1/4 c. water
2 (8 oz.) cans Hunts tomato sauce

Mix and simmer for 25 minutes. Add 1/2 box spaghetti, noodles or wagon wheels after cooked, to the sauce.

MEATBALLS:

1 lb. ground beef
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tbsp. chopped parsley (opt.)

Shape into meatballs, brown and cook until done. Add to sauce mixture.

Sicilian Pasta Pesto Salad

INGREDIENTS AND DIRECTIONS:

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

Can also be served at room temperature.

Pasta And Cabbage Salad

INGREDIENTS:

1 1/2 c. uncooked corkscrew macaroni
1/2 c. plain low-fat yogurt
1/3 c. reduced-calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced
2 c. shredded cabbage
2 carrots, grated
1 med. cucumber, chopped
1 med. tomato, seeded and chopped

DIRECTIONS:

Cook pasta according to package directions. Rinse under cool water and drain. Mix together yogurt, salad dressing, cheese and garlic.

In a large bowl toss together pasta, salad dressing mixture, cabbage, carrots, cucumber and tomato. Cover and chill 1 hour.

Pasta Fagioli Salad

INGREDIENTS:

1 (14 oz.) can Cannelinni beans (white kidney beans), drained, save several tbsp. residue to moisten salad
1/4 c. chopped or julienned ham or Canadian bacon (opt.)
1/4 c. minced celery hearts
1/3 c. chopped sweet red bell pepper (or green bell)
1/3 c. minced Bermuda onion, or scallions with part of the greens
Juice of 1/2 lemon or to taste
1/2 tsp. thyme leaves
1/2 tsp. basil leaves
1 fresh basil leaf, chopped
1 tbsp. freshly chopped parsley
3 tbsp. safflower oil or olive oil
Salt & Pepper to taste
1 c. tiny shells, cooked al dente & drained

DIRECTIONS:

1. Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl.

2. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely.

3. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta.

4. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven’t tried it?

Serve with melba toast or your favorite Triscuit, with assorted cheese. High potassium 480 mg per serving, 195 to 190 calories per serving.

Pasta Salad

INGREDIENTS:

1 (12 oz.) pkg. vermicelli
1 tomato
1/2 bell pepper
3-4 green onions
1/2 (8 oz.) bottle Seven Seas Viva Italian dressing
1/2 bottle Salad Seasoning (found in the spice department)
1 sm. can chopped ripe olives
Salt and pepper to taste

DIRECTIONS:

Cook pasta according to directions. Don’t over cook. In a blender or food processor, combine the tomato, bell pepper, onions and olives. This will make a salsa. Season with salt and pepper. Mix cooked pasta, salsa, 1/2 bottle of Italian dressing and 1/2 bottle of the salad seasoning.

Pasta Salad

INGREDIENTS:

1 lb. tri-colored rotini
8 oz. bottle of Italian dressing
1 green pepper
1 red pepper
1/2 Bermuda onion
Salad seasoning

DIRECTIONS:

Step 1: Boil tri-colored rotini. Drain and cool at room temperature.

Step 2: Cut up green pepper, red pepper and Bermuda onion. Add it to cool pasta, mix together.

Step 3: Then add 8 ounces Italian bottle of dressing, mix together.

Step 4: Sprinkle in salad seasoning to flavor it gradually according to your taste.

Curried Shrimp And Pasta Salad

INGREDIENTS:

10 oz. angel hair pasta, cooked and drained
2 c. cooked shrimp
4 green onions, thinly sliced (tops and bottoms)
1/2 c. thinly sliced water chestnuts

DRESSING:

1 c. Hellmann’s mayonnaise
1/2 c. chutney (Major Grey’s or your own)
1 tsp. curry powder
1 tsp. salt

GARNISH:

Raisins, currants or peanuts

DIRECTIONS:

Add shrimp, onions and water chestnuts to pasta. Combine dressing ingredients; mix well with salad ingredients. Chill. Serve salad on bibb lettuce, sprinkle top with currants and peanuts. You may substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.

Garden Pasta Salad

INGREDIENTS:

2 tbsp. Dijon style mustard
1/2 c. red wine vinegar
1 tbsp. garlic, finely minced
1 tsp. sugar, granulated
1 c. olive oil
Salt and pepper to taste
1 lb. fusulli or other pasta
6 cut in 8 pieces plum tomatoes
1 lg. (1/4 inch diced) yellow pepper, seeded
1/2 c. yellow raisins
1/2 c. walnuts, coarsely chopped
3/4 lb. slivered snow peas, blanched cut in 1/4
1/2 lb. green beans blanched (1 inch)
6 (3 inch) long scallions thinly sliced
1 med. zucchini (1/4 inch diced)
3/4 c. pitted imported black olives
3/4 c. slivered fresh basil leaves (reserved for garnish)
1/4 c. grated Parmesan cheese, optional

DIRECTIONS:

Prepare the dressing: in a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to bend.

Bring a large pot of salted water to boil. Cook pasta until just tender drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, diced zucchini, black olives, and 3/4 cup basil. Toss and adjust seasonings.

Just before serving, add additional dressing to moisten salad. Toss with Parmesan cheese and garnish with reserved 2 tablespoons basil leaves.

Spinach Chicken Pasta (Very Easy)

INGREDIENTS:

4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired

DIRECTIONS:

Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.

Combine noodles, spinach and chicken in skillet and simmer over low heat.

Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.

Bon Appetit!

Confetti Pasta Salad

INGREDIENTS:

1 box vegetable rotini or fusili
1 can summer sweet kernel corn (drained)
1/2 cup grated mozzarella cheese
1/2 cup graded cheddar cheese
1 cup chopped broccoli
1/3 cup chopped red onion (or to taste)
1 cup ranch dressing
**creamy Caesar, creamy Italian can be substituted
optional sliced black olives

DIRECTIONS:

Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients.

Serve.

Tastes even better when prepared a day ahead.

Pasta Quiche

INGREDIENTS:

6 oz. capellini
1-2 tblsp. butter
4 eggs
1 1/2 C half & half
minced parsley
1/3 C grated parmesan cheese
2/3 C grated gruyere cheese
2/3 C grated cheddar cheese
choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.

DIRECTIONS:

Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half & half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing. Serve with a salad.

Roasted Red Pepper Pasta Sauce

INGREDIENTS:

1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley

DIRECTIONS:

Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.

Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.

Bbq Pasta

INGREDIENTS:

spaghetti noodles
bbq pork
equal parts of Cattleman’s BBQ sauce and pizza sauce (or marinara)
white pepper (black is okay too)
ground sausage

DIRECTIONS:

Cook as you normally would spaghetti using the BBQ pork and sausage as a substitute for ground beef.

I haven’t tried this with pineapples added to the mix, but I bet it’s great.

Citrus Pasta Salad With Chicken

INGREDIENTS:

1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette

DIRECTIONS:

Toss everything together and chill for several hours or overnight before serving.

Pasta With Easy Seafood Sauce

INGREDIENTS:

1 clove garlic, minced
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) cans chopped clams, drained
1 (6 oz.) can tiny shrimp, drained
10 1/2 oz. can white clam sauce
Fresh parsley (to taste)
2 tbsp. olive oil

DIRECTIONS:

Brown garlic in olive oil. Add all ingredients. Bring just to boiling point. Reduce heat and simmer for 20 minutes. Serve over your favorite pasta.

Seafood Pasta Salade

INGREDIENTS:

3 c. corkscrew noodles, cooked, drained
1/2 lb. cleaned shrimp, cooked
1 c. broccoli flowerets, partially cooked
1 c. chopped green pepper
2 sm. tomatoes, cut in wedges
1/4 c. green onion slices
1 (6 oz.) can crabmeat, drained
1/2 c. Hellmann’s mayonnaise
1/4 c. grated Parmesan cheese
1 (8 oz.) bottle Italian dressing

DIRECTIONS:

In large bowl, combine pasta, shrimp, vegetables and crabmeat. Mix lightly. Combine mayonnaise and Parmesan cheese, gradually add Italian dressing, mixing until well blended. Add to pasta mixture. Mix lightly. Chill overnight. 6 to 8 servings.

Creamy Pasta Primavera

INGREDIENTS:

2 tbsp. butter
1 lb. sea legs or shrimp or combination
1 can pieces and stems mushrooms, drained
1 sm. chopped onion
1 can artichokes, drained (opt.)

DIRECTIONS:

Cook 1 package (10 ounces) fettucini or medium wide noodles, add 1 cup shredded carrots, 1 cup bite-size broccoli - to water while pasta is cooking.

Prepare 2 cups Hidden Valley Ranch Original Ranch Salad Dressing and add 1/2 to 3/4 cup Parmesan cheese.

Quickly brown sea legs, shrimp, mushrooms, onion and artichokes in large skillet. Add Hidden Valley Ranch salad dressing on moderate heat until almost simmering. DO NOT BOIL. Drain pasta and vegetables and pour sauce over them. If sauce is too thick, add milk.

Pasta And Spinach

INGREDIENTS:

1 lb. fresh spinach
1/2 c. pine nuts
2-3 tbsp. olive oil
2-3 tbsp. shallots, chopped
Pinch of dried dill
Dash of red pepper flakes
Grated Romano cheese
2-3 servings cooked thin spaghetti or sm. linguine
Optionals: Shrimp - peeled and deveined, scallops

DIRECTIONS:

Wash and destem spinach. Set aside to drain. If you use frozen spinach, use 2 boxes, thaw, squeeze dry and save the water.

Toast pine nuts in a dry frying pan, shake often to a golden brown. Stop before they spot burn. Set aside.

Heat oil in skillet over medium-hot fire. When hot add shallots, saute for a couple of minutes. Add spinach, keep tossing until spinach collapses. Add dill, stir. Add pepper flakes. Reduce heat. Add a little water or white wine. Add pasta, toss. Add cheese, toss. Add pine nuts.

(To make main dish, add seafood and you will also need more liquid.) Serve as a side or as a light meal.

Pasta With Fresh Asparagus

INGREDIENTS:

1 onion, sliced
1/2 lb. fettucini
1 large bunch fresh asparagus
5 garlic cloves, sliced
1 tbsp. olive oil
1 egg, beaten
3 tbsp. freshly grated Parmesan or Romano cheese (at least)
1/2 c. whipping cream or half and half or Mock cream
Black pepper, freshly ground
Salt
Fresh herbs
Optional: You can add shrimp (cleaned, uncooked add when you add asparagus)

DIRECTIONS:

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the onion. Saute until tender, add the garlic. Toss for a few seconds and then add the cut up asparagus and herbs. Toss until the asparagus is bright green in color and barely tender, about two minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Do not overcook the asparagus (or shrimp) ! Serves 4.

(Mock Cream - in blender, blend 1 cup cottage cheese (low fat) and slowly add skim milk until desired consistency).

(I have also beaten the egg, added a rounded teaspoon of low fat sour cream, and some skim milk, blend well, instead of the mock cream).