Tortellini-and-Tomato Salad

INGREDIENTS

• 2 (9-oz.) packages refrigerated cheese-filled tortellini
• 1/2 cup olive oil
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons fresh lemon juice
• 2 garlic cloves
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 cups baby heirloom tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh basil
• Salt and pepper

PREPARATION

• 1. Prepare tortellini according to package directions.
• 2. Meanwhile, process olive oil and next 5 ingredients in a blender until smooth. Toss olive oil mixture with hot cooked tortellini, tomatoes, and next 3 ingredients. Season with salt and pepper to taste.

KITCHEN NOTE:

It makes way to much dressing for the amount of pasta, I would recommend cutting it in half, or saving half of it away to make another salad with- with the price of EVOO best to save it back when you can!

Recipe is from Southern Living, July 2011 p. 127

Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

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  8 oz. dried fettuccine

• ½ cup dried tomatoes (not oil-packed), chopped

• 4 Tbsp. butter

• 1 Tbsp. olive oil

• 4 oz. fresh asparagus spears, trimmed

• 4 oz. fresh Brussels sprouts, trimmed and quartered

• 1½ cups fresh broccoli florets

• 8 fresh mushrooms, sliced

  

• 2 Tbsp. all-purpose flour

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 2 tsp. finely shredded lemon peel

• 1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

• 2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

• 3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-½ cup) servings.

  
  

  from Better Homes and Gardens January 2011 P. 108

Beef and Noodle Toss

TOTAL TIME: 25 min.

ingredients

• 8 ounces lasagna noodles
• 12 ounces boneless beef sirloin, cut into bite-sized pieces
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 pint grape tomatoes (2 cups)
• 8 ounces sliced crimini or button mushrooms
• 4 cloves garlic, minced or (2 teaspoons)
• 1 14-ounce can beef broth

directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).

2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.

3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.

nutrition facts

• Calories468,
• Total Fat (g)16,
• Saturated Fat (g)5,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)40,
• Sodium (mg)712,
• Carbohydrate (g)52,
• Total Sugar (g)5,
• Fiber (g)3,
• Protein (g)28,
• Vitamin C (DV%)21,
• Calcium (DV%)5,
• Iron (DV%)21,
• Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens in April 2011

Lemon-Basil Pasta

25 Min prep time

ingredients

10 oz. dried linguine or desired pasta

1 19-oz. can white kidney (cannellini) beans, rinsed and drained

1/2 of a lemon

3 Tbsp. olive oil

1 cup packed fresh basil leaves

directions

1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

nutrition facts

Calories452, Total Fat (g)10, Saturated Fat (g)1, Monounsaturated Fat (g)7,Polyunsaturated Fat (g)1, Sodium (mg)648, Carbohydrate (g)75, Total Sugar (g)4,Fiber (g)9, Protein (g)18, Vitamin C (DV%)21, Calcium (DV%)10, Iron (DV%)26,Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens

One-Skillet Pasta

Prep: 20 min | Cook: 1-1/4 Hours | Yield: 5 Servings

INGREDIENTS:

1-1/2 lbs. ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 oz.) diced tomatoes, undrained

1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained

1 can (14-1/2 oz.) reduced sodium beef broth

1 can (4 oz.) sliced mushrooms

1 Tbsp. packed brown sugar

1 Tbsp. chili powder

8 oz. uncooked angel hair pasta

1 cup (4 oz.) shredded cheddar cheese

DIRECTIONS:

In a large skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.

Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until pasta is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

Fire Island Ziti

Ingredients

• 1 pound plum tomatoes, halved lengthwise
• 1 tablespoon plus 1-1/2 teaspoons olive oil, divided
• 1 garlic cloves, minced
• 1/2 teaspoon salt
• 4 ounces uncooked ziti
• 1 cup fresh broccoli florets
• 1/2 pound Italian sausage links, cut into 1/2-inch slices
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated Romano or Parmesan cheese

Directions

Toss the tomatoes with 1 tablespoon oil, garlic and salt. Place cut side down in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle. Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups equals 581 calories, 30 g fat (9 g saturated fat), 56 mg cholesterol, 1,339 mg sodium, 54 g carbohydrate, 6 g fiber, 27 g protein.

Taste of Home, Sept. 2010

Jennie's Notes: On the second and subsequent makings we used sun dried tomatoes instead of tryign to roast the plum tomatoes.

Chili-Cheeseburger Mac and Cheese

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 4 to 6 servings

Ingredients

• 1 (12-oz.) box shells and cheese
• 1 pound ground beef
• 1 (16-oz.) can BUSH'S Chili Beans - Mild/ or Kidney Beans (rinsed)
• 1 (14.5-oz.) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Preparation

1. Prepare shells and cheese according to package directions.

2. Meanwhile, cook beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain and rinse under hot running water. Return beef to skillet. Stir in beans and next 4 ingredients.

3. Cook over medium-high heat 7 to 9 minutes or until two-thirds of liquid has evaporated. Stir prepared pasta into beef mixture. Serve immediately.

Southern Living Food for Today, FEBRUARY 2009

Tortellini with Tomatoes and Zucchini

Ingredients

• 1 pkg. (9 oz.) cheese tortellini or ravioli , refrigerated
• 2 Tbsp. cooking oil
• 12 oz. boneless beef sirloin , cut into thin strips
• 1 medium onion , cut into thin wedges
• 1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Basil, Garlic & Oregano
• 1 can (14-1/2 oz.) DEL MONTE Zucchini with Italian-Style Tomato Sauce
• Grated Romano or Parmesan cheese

Directions

1. Cook tortellini according to package directions; drain.
2. Meanwhile, heat oil in large skillet; add beef. Cook and stir over medium-high heat about 3 minutes or until browned; remove from skillet, reserving drippings in skillet.
3. Add onion to drippings in skillet; cook and stir 3 minutes. Carefully stir in undrained tomatoes and zucchini with sauce. Bring to boil; reduce heat. Simmer, uncovered, 6 to 8 minutes or until slightly thickened. Stir in beef. Serve over pasta and sprinkle with cheese.

Chili Mac

INGREDIENTS:

1 lb. ground beef

1 small onion, chopped

1 large green pepper, chopped

28 oz diced tomatoes (or crushed)

27 oz can kidney beans, drained and rinsed

1/2 cup water

4 Tablespoons chili powder

1 tsp salt

2 Cups uncooked elbow macaroni

1/2 cup shredded colby jack cheese

DIRECTIONS:

1. Combine beef, onion, and green pepper in large skillet. Cook at medium temperature until meat is browned. Drain fat.
2. Add tomatoes, water, chili powder, salt. Turn up the heat to boil.
3. Add macaroni and beans. Cover pan and simmer at medium-low heat for 10 to 15 minutes; stir often.
4. Test macaroni for doneness. It should be a little softer than al dente.

Karen's Pasta Bake

INGREDIENTS:

1 lb ground sausage

1/2 box Penne Pasta

1/2 box Rigatoni Pasta

1/2 box Shells

3/4 lbs pork sausage

1 pkg pepperoni

1 green pepper

1 small onion

2 cups fine mozzarella cheese

1 jar spaghetti sauce

Mushrooms (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees

2. Cook pasta per box directions, drain and put into a 9 x 13 inch dish

3. Saute green pepper and onion (and mushrooms) in with sausage while browning it

4. Mix meat mixture with pasta

5. pour spaghetti sauce over and stir till everything is coated.

6. place pepperoni in a single layer over the top, coat with cheese

Refrigerate or freeze till needed (thawing first)

Bake for 35 minutes

Turkey Lasagna

INGREDIENTS:

1 lb ground turkey breast

1 1/2 cup water

26 oz. pasta sauce

12 oz. ( 3 cups ) part-skim mozzarella cheese

2 cup low-fat cottage cheese (1%)

2 oz. grated Parmesan cheese

1/2 cup egg substitute

1/4 cup chopped parsley

1/4 tsp. black pepper

9 uncooked lasagna noodles

DIRECTIONS:

Preheat oven to 350 degrees. Cook turkey in large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Combine 2 cups mozzarella, cottage cheese, Parmesan, eggs, parsley and pepper in a bowl. Spread 1 cup turkey mixture in bottom of 9 x13 inch baking dish. Arrange 3 noodles over turnkey mixture (leaving space on the ends); top with 1 1/2 cup turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey. Cover and bake at 350 degrees for 1 hour. Sprinkle with 1 cup mozzarella and bake, uncovered, for 10 minutes. Let stand 10 minutes before serving. Or, can be frozen before baking!

Tacos in Pasta Shells

Ingredients

• 1 1/4 pounds lean ground beef
• 1 (3 ounce) package cream cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 18 jumbo pasta shells
• 2 tablespoons butter, melted
• 1 cup taco sauce
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups crushed tortilla chips
• 1 cup sour cream

Directions

1. In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
5. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
6. Top with sour cream and onions; serve.

Penne, Tomato, and Mozzarella Salad

Ingredients

• 1 (12 ounce) package penne pasta
• 1/4 cup olive oil
• 1 bunch green onions, chopped
• 1 clove garlic, minced
• 1 cup quartered cherry tomatoes
• salt and pepper to taste
• 5 ounces mozzarella cheese, diced
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh basil
• 12 large black olives, halved

Directions

1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.