Zucchini Pasta Bake

Ingredients:
2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese

Method:
Preheat oven to 350F.

Cook pasta according to package instruction, then set aside.

In a small saucepan, boil a small amount of water. Add zucchini and cook until tender. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini. Continue layering until you have three of each. Cover with shredded cheese and add a sprinkle of olive oil.

Bake in the oven for about 30 minutes or until cheese is melted.

Smoked Cheese and Macaroni

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat. Allow the butter to completely melt. Add the onions and cook 4 minutes. Onions should be a light brown. Add flour and whisk until smooth. Continue to whisk until the flour starts to brown slightly. Slowly add the milk. Bring the mixture to boil while constantly whisking the mixture. Once boiling reduce the heat to the lowest temperature. Add the provolone cheese cubes. Cook, stirring occasionally, until the cheese has completely melted. Stir in the peppers, nutmeg and pepper. Cook the macaroni as directed on the box. Drain well. Preheat oven to 350 degrees. Spray a large baking dish with a non stick cooking spray. Add the cheese mixture to the macaroni and stir well. Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with the Parmesan cheese. Bake 25 minutes. Should be a golden brown and bubbly when done.

Orzo with Feta and Zesty Roasted Vegetables

Ingredients:

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
2 lemons freshly squeezed (1/3 cup lemon juice)
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Instructions:

Preheat oven 425 F. Assemble eggplant, red and green bell peppers, onion, and garlic on a large sheet pan. Toss with 1/3 cup extra virgin olive oil, salt and pepper. Roast for 40 minutes flip over with a spatula one time. While this is baking begin cooking the orzo in boiling water that has been salted, for 8 minutes or until tender. Drain and put in a large serving bowl. Place the vegetables on top making sure to scrape out as much juice from the roasting pan as you can. Now you can make the dressing. Combine the rest of the virgin olive oil, salt, pepper, and lemon juice. Mix well and pour over the pasta dish. Allow the pasta and vegetables to cool to room temperature. Then, top with the remaining ingredients. Serve at room temperature.

Spaghetti with Pickled Peppers

Ingredients:
½ box spaghetti
4 – 6 cloves garlic, chopped
2 tomatoes, chopped
1 large handful arugula
1/3 cup pickled peppers, diced
Generous amount of olive oil
Red pepper flakes (to taste)
Salt and pepper to taste
Parmesan cheese

Instructions:
Cook spaghetti according to package instructions until al dente.

In a separate large pot heat olive oil, add the garlic and cook over low heat until the garlic is soft. Add the cooked spaghetti to the pot and gently sauté with the olive oil and garlic. Add the pickled peppers, pepper flakes, tomatoes and season with salt and pepper. Toss until the spaghetti are thoroughly coated.

Remove from heat, then stir through arugula.

Enjoy the spaghetti with a generous helping of grated parmesan cheese.

Semolina Pasta with Summer Veggies

Ingredients:

1/3 cup chopped green onion
1 garlic clove, finely chopped
2 teaspoons unsalted butter
1 1/2 cups water
1/2 teaspoon reduced-sodium chicken bouillon granules
1 cup uncooked semolina pasta
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh basil leaves
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium tomato, chopped

Instructions:

Melt butter in a medium saucepan over medium heat. Add onions and garlic. Cook stirring often, until onions are translucent. Add water and boil. Once boiling add chicken bouillon. Be sure to stir often so that the bouillon will completely dissolve. Once bouillon is dissolved remove pan from stove. Blend in remaining ingredients. Cover pan and allow to stand off of the heat for 5-10 minutes. Make sure all the liquid in the pan is absorbed before serving.

Quick Bacon & Tomato Risotto

Ingredients:
8 oz smoked bacon, chopped into little pieces
1 onion, chopped
1 oz butter
10 oz risotto rice
6 oz cherry tomatoes, halved
3 cups hot chicken stock
2 oz parmesan, grated
Half a glass of white wine (optional)

Method:
Preheat the oven to 400°F.

In a casserole dish fry the bacon bits until they are crisp. Add the butter and the onion and cook both until soft, about 3 to 4 minutes. Add the risotto rice and toss until the rice is well coated. If you are using white wine, add white wine and cook until absorbed, about 2 minutes.

Pour stock over the rice mixture and add the halved cherry tomatoes. Stir, then cover with a tight fitting lid and bake for about 18 minutes. Check once and add extra stock if necessary. Add most of the parmesan cheese and stir through. Leftover parmesan can be used for extra sprinkling.

Enjoy this delicious and easy risotto with a nice crusty bread and salad or even just with a glass of wine!

Pine Nutty Pasta

Ingredients:
16 oz Penne pasta
2 tbsp olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
2 tsp ground cilantro
1x14oz can chickpeas
8 oz cherry tomatoes, halved
1/3 cup dried currants
1/3 cup olive oil (extra)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted

Method:
Cook the penne pasta according to packet instructions in a large pot of boiling water. Drain and set aside.

In a pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through.

Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts.

Enjoy with a generous helping of Parmesan shavings!

Pasta with Shrimp and Broccoli

Serves 4

Ingredients:
1 lb pasta, ideally Penne
1 lb shrimp, cleaned and deveined
1 head broccoli, cut into small flowerets
3 cloves garlic, crushed
½ can chopped tomatoes
½ can chicken broth
Fresh basil leaves, torn
Salt and pepper

Instructions:
Cook pasta according to package instructions. Drain and set aside.

In a frying pan, sauté the shrimp and garlic in a splash of olive oil. Add the broccoli flowerets and tomatoes and simmer for about 3-5 minutes. Then add the broth and the fresh basil, stir, and allow to simmer gently for another 5 minutes.

Pour the sauce over the cooked pasta, mix well. Sprinkle with additional basil leaves and serve immediately with parmesan cheese.

Whole-Wheat Pasta Parmigiana

Serves 4

Ingredients:
12 oz whole-wheat penne pasta
3 tsp extra virgin olive oil
½ tsp salt
1 lb mushrooms (of your choice), wiped and chopped
1 green bell pepper, deseeded and diced
1 yellow bell pepper, deseeded and diced
Juice of 1 lemon
½ cup Natural yogurt
2 oz Parmesan cheese (or more), grated
Salt and pepper

Instructions:
Cook pasta according to package instructions. Drain and set aside.

Heat olive oil in a large skillet, add the chopped vegetables and cook for about 5 to 7 minutes, stirring frequently. Add the cooked penne, lemon juice, yogurt, salt and pepper and combine. Place pasta mixture into an ovenproof dish, sprinkle with lots of grated Parmesan cheese and place under a broiler until the cheese is golden brown.

Serve immediately and enjoy!

Favorite Family Chicken & Noodles

Ingredients:
4-5 pieces of chicken (chicken breast preferably)
4 carrots, sliced
1 small onion, chopped
2 cups water
4 chicken broth cubes
1 tsp garlic salt
1 lb egg noodles
salt & pepper

Instructions:
Add carrots to your crock pot, then add chicken, onion, water, cubes and spices (leaving out the noodles). Turn the crock pot on low and cook for about eight hours.

When almost ready, cook egg noodles according to package instructions. While the noodles cook, take chicken pieces out and cut into child-friendly, bite-size pieces. Place chicken pieces & cooked noodles in the crock pot.

If needed, mix cornstarch, water and a bit of broth together and add to your chicken and noodles to thicken.

Enjoy!

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