Rosé Pasta Sauce

Ingredients:

1 pkg pasta, cooked

1 tbs olive oil

1 medium yellow onion, chopped

1 clove garlic, minced

1 cube Knorr chicken bouillon, crushed

1 c tomato sauce

2 tbs ketchup

1 can table cream

1/2 Hillshire Farms smoked sausage, sliced (or hot dog links, sliced)

salt & pepper to taste

*You may also add things like: chopped bell peppers, chopped tomatoes, parsley, oregano, green onions, etc.

Directions:

1. Cook pasta according to its package instructions.

2. Saute the olive oil, onions, garlic, and bouillon. Add sausage and lightly brown it. Add other desired spices, herbs, and vegetables and saute until tender. Add tomato sauce, ketchup, salt and pepper. Simmer.

2. When ready to serve pasta add table cream, mix well and serve over noodles.

Mom's Penne Pasta With Broccoli Sauce

Ingredients:

1 pkg Penne pasta; cooked

1/2 medium white onion; chopped

1 tbs corn starch

1 cup milk

1 tomato

1 can table cream*

2 tbs extra-virgin olive oil

1 clove of garlic; minced

1 head of broccoli; stalk: peeled and roughly chopped, florets: separated into bite size pieces

fresh basil

Parmesan Cheese

Directions:

1. Cook pasta according to label instructions; drain and set aside. Microwave the broccoli florets in about 2 cups of water until cooked and tender.

2. In a medium frying pan saute olive oil, onion, and garlic until tender. Set aside.

3. In a food processor combine milk, corn starch, tomato, basil, broccoli stalk, salt and pepper to taste. Beat until creamy. Add this cream to the onions and garlic. Remove from heat and when ready to serve add the table cream.**

4. Put the already cooked pasta in a large casserole dish. Sprinkle with a little olive oil. Pour cream on top. Throw broccoli florets and sprinkle with Parmesan cheese.

Notes:

* Table cream can be found next to sweetened and condensed milk, evaporated milk, or in the Hispanic Isle. If table cream is not available, it can be substituted with sour cream.

** Do not cook the table cream; add it to the broccoli sauce only when ready to serve.

Amazing Tuna Fish Casserole

Ingredients:

1 pkg. rotini or egg noodles pasta

4 cans tuna in water; drained

1 can sweet peas; drained

1 small can black olives; drained and sliced

1/2 white onion; chopped

2 cans cream of chicken soup

2 cups shredded cheese (any cheese)

Parmesan cheese to taste

salt & pepper to taste

Directions:

1. Cook pasta as directed on label and drain, pour it into a large bow. Butter a 9x13 baking dish. Preheat oven to 350 degrees.

2. Saute in some butter the onions, olives, and peas until soft. Add tuna and cream of chicken soup. Pour the mixture into the pasta bowl and mix well.

3. In the prepared baking dish spread pasta and tuna mix. Sprinkle shredded cheese on top. Take it to the oven until the cheese melts completely.

4. Sprinkle Parmesan cheese on top and broil until it is golden brown with a slight crust. Do not let it get too dark!

5. Enjoy :)

Alfredo Lasagna Roll-Ups

Prep time: 20 minutes

Cook time: 50 minutes

Serves 4

INGREDIENTS:

8 dried lasagna noodles

1 1/2 cups chopped fresh spinach

1 (15-oz) container ricotta cheese

1/2 cup shredded mozzarella cheese(2 oz)

1/4 cup grated Parmesan cheese

1 egg

1/4 cup chopped fresh basil or 1 tsp dried, crushed basil

1 1/3 cups prepared light Alfredo pasta sauce

DIRECTIONS:

1. Cook lasagna noodles according to package directions. Meanwhile, wash spinach throughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.

2. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.

3. Preheat oven to 375 F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.

4. Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.

Per serving:

660 cal

33g fat

58g carbs

34g protein

Skillet Chicken Alfredo Pasta

Prep time: 10 minutes

Cook time: 12 minutes

Serves 4

INGREDIENTS:

3 tbs butter or margarine

4 boneless, skinless chicken breast halves (about 1 lb)

2 cloves garlic, minced

1 (16-oz) pkg. frozen broccoli and pasta with Alfredo sauce

1/4 cup shredded or grated Parmesan cheese

1/4 cup whipping cream

DIRECTIONS:

1. In large skillet melt butter over medium-high heat. Add chicken; cover and cook 3 minutes. Turn chicken; cook, covered, over medium heat 5 minutes. Push chicken to outer edge of skillet.

2. Add garlic; cook 30 seconds. Add broccoli and pasta mixture with water as directed on package. Bring to a boil. Place chicken on top of broccoli mixture. Cover and cook over medium heat 3-5 minutes or until broccoli is tender and sauce is hot. Stirring occasionally.

3. Remove chicken; keep warm. Stir cheese and cream into broccoli mixture. Cook and stir over medium low heat 1 minute to melt cheese. Add pepper to taste. Serve with chicken.

Per serving:

408 cal

22g fat

18g carbs

34g protein

Penne With Sausage, Red Potatoes, and Green Beans

*4 servings

INGREDIENTS:
8 ounces uncooked penne pasta
4 small red potatoes, quartered
8 ounces low-fat spicy bulk Italian sausage
1/4 cup minced yellow onion
2 small garlic cloves, minced
1 cup chicken broth
1 tablespoon olive oil
1 tablespoon butter
1 pound fresh green beans, trimmed and cut in half (see Note)
1 tablespoon coarsely chopped fresh parsley
Salt and ground black pepper
1/2 cup grated Romano, Asiago, or Parmesan cheese, plus additional

DIRECTIONS:
- Cook the pasta according to package directions. Drain.
- Steam the potatoes or cook them in boiling salted water until tender. At the same time, steam the beans or cook in the microwave until tender, 6 to 12 minutes.
- Meanwhile, brown the sausage in a Dutch oven or large pot over medium heat. Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked. Pour in the broth and simmer for 3 minutes. Stir in the oil and butter until the butter melts. Add the green beans, potatoes, and pasta. Mix well with a large spoon. Add the parsley and
salt and pepper to taste.
- Decrease the heat to low and sprinkle 1/2 cup of the cheese over the mix- ture. Cover the pan and cook a few more minutes until the cheese is melted.
- Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter. Pass the extra cheese.

Note: As a speedy alternative to preparing fresh beans, heat 1 (14.5-ounce) can of cut green beans, drained, in the microwave and add them with the potatoes and pasta.
*This recipe can be made meatless

Skillet Chicken and Broccoli Pasta

8 0z uncooked angel hair pasta

2 tbs vegetable oil

1/2 c slivered almonds

1 lb chicken cutlets, cut into thin strips

2 c frozen broccoli, green bean,

red pepper and pearl onion mixture

1/2 c bottled teriyaki stir-fry sauce

- Prepare pasta; keep warm.

- Meanwhile, in large skillet heat oil over medium-high heat. Add almonds. Cook and stir 30 seconds. Add chicken; coo and stir 3-5 minutes more or until chicken is no longer pink.

- Add broccoli mixture; cover and cook 2-4 minutes or until vegetables are tender. Stir in sauce heat throughly. Serve over pasta.

Serves 5 portions

White Lasagna Roll-Ups

1 (16-oz) pkg. lasagna noodles

1/4 c butter

5 tbs chopped garlic, divided

1/4 c all-purpose flour

4 c milk

1 tsp nutmeg

1/4 tsp cayenne pepper

4 tbs extra-virgin olive oil, divided

4 c finely chopped mushrooms

(baby bella, white button, cremini, shiitake)

1/2 onion, finely chopped

2 lbs baby spinach

2 c ricotta cheese

2 c shredded mozzarella cheese

1/2 c grated Parmesan cheese, plus more to taste

- Cook lasagna noodles according to package directions. Drain; rinse under cold running water. Drain and set aside.

- Melt butter in medium saucepan. Add 2 tablespoons of the garlic; cook 2 minutes. Add flour; stir into a paste. Slowly whisk in cold milk. Add nutmeg, cayenne, and salt and pepper to taste. Simmer, whisking constantly, until thick. Keep warm.

- In nonstick skillet heat 2 tablespoons of the oil. Add mushrooms and remaining 3 tablespoons garlic. Cook 5 minutes; transfer to bowl. Heat remaining oil in same skillet. Add onions; cook until soft. Add spinach; cook until wilted. Place spinach mixture in colander; press to drain. Finely chop spinach mixture; set aside.

- Preheat oven to 350 degrees. Spread layer of sauce into bottom of large baking dish. Pat each noodle dry with paper towel. Spread thin layer of ricotta along length of noodle. Top with thin layer of mushroom mixture, then spinach mixture. Sprinkle with mozzarella. Roll up jelly-role style; place in baking dish, ruffle side up. Repeat with remaining noodles. Pour sauce over each roll; sprinkle with Parmesan.

- Cover and bake 35 minutes or until bubbly. Serve with additional Parmesan.

Serves 10 potions.

Smoked Salmon Pasta Salad

Salad:

8 oz fusilli pasta

6 oz marinated artichoke hearts

6 oz black olives, sliced

2 large tomatoes, diced

1 small zucchini, diced or

1 c broccoli flowerets

1/2 lb smoked salmon

4 oz sharp cheddar cheese, diced

Dressing:

1 c extra-virgin olive oil

1/4 c red wine vinegar

2 tsp salad seasoning for oil and vinegar dressing

- Cook pasta according to package directions; rinse in cool water and drain. toss together all salad ingredients. Prepare dressing by combining all ingredients and pouring over salad immediately. Toss lightly and serve. Serve with crusty french bread for a complete meal!