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Archive for the ‘pasta’ Category

Basil Pasta and Ham Salad

Basil Pasta and Ham Salad

Ingredients

TOMATO BASIL DRESSING:
1 cup chopped fresh tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped green onions
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt, optional
1/4 teaspoon pepper

SALAD:
2-1/2 cups uncooked spiral pasta
1 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped fresh basil

Directions
In a large bowl, combine tomatoes, basil, onions, oil, lemon juice, garlic, sugar, salt and pepper if desired. Cover and refrigerate for at least 15 minutes.

Meanwhile, cook pasta according to package directions until firm to the bite; drain and rinse with cold water. Transfer to a large salad bowl. Stir in the ham, olives and basil. Pour dressing over salad; toss to coat. Yield: 8 servings.

Recipe found here: Basil Pasta and Ham Salad

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One-Pan Spaghetti and Sausage

One-Pan Spaghetti and Sausage

Ingredients
1 Jar (24 oz) pasta sauce
3 Cup(s) water
8 Ounce(s) uncooked spaghetti, broken in half
1 Package(s) JOHNSONVILLE® Three-Cheese Italian Style Premium Cooking Sausage, cut into thin slices
Grated Parmesan cheese

Directions
In a large saucepan, combine pasta sauce and water. Bring to a boil, stirring often.

Stir in spaghetti.

Simmer, uncovered, for 7-9 minutes or until spaghetti is tender, stirring often.

Add sausage. Cook for 2-3 minutes or until heated through.

Sprinkle with Parmesan cheese.

Recipe found here: One-Pan Spaghetti and Sausage

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Egg & Macaroni Salad

Egg & Macaroni Salad

Ingredients
1 recipe Old-Fashioned Egg Salad
1 package (7 ounces) elbow macaroni, cooked and drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 jar (2 ounces) chopped pimientos, drained
Lettuce leaves
Paprika, optional

Directions
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired. Yield: 8 servings.

Egg & Macaroni Salad

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Fettuccine with Roasted Tomatoes, Vegetables & Sausage

Fettuccine with Roasted Tomatoes, Vegetables & Sausage

Ingredients
8 plum tomatoes, quartered
2 small zucchini, sliced
1 large onion, sliced
1 medium sweet yellow or red pepper, cut into 1-in. pieces
3 garlic cloves, coarsely chopped
1 Tbsp. olive oil
1 pkg. (19 oz.) Johnsonville® Italian Mild Sausage Links, prepared to package directions and coin sliced
8 oz. uncooked fettuccine
3/4 cup crumbled feta cheese with herbs

Directions
In a large bowl, combine the tomatoes, zucchini, onion, sweet pepper and garlic.

Drizzle with oil; toss to coat.

Place in a 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 450ºF for 20 minutes.

Stir in sausage.

Bake 5-8 minutes longer or until vegetables are crisp-tender and sausage is hot.

Meanwhile, cook fettuccine according to package directions; drain.

Add fettuccine and feta cheese to sausage mixture; toss to combine. Serve immediately.

Recipe found here: Fettuccine with Roasted Tomatoes, Vegetables & Sausage

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Macaroni Garden Salad

Macaroni Garden Salad

Ingredients
1 cup cooked elbow macaroni
1 medium tomato, seeded and chopped
1/2 cup chopped seeded cucumber
1/2 cup chopped sweet red pepper
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Directions
In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.

Recipe found here: Macaroni Garden Salad

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Vermicelli Pasta Salad

Vermicelli Pasta Salad

Ingredients
12 ounces uncooked vermicelli
1 bottle (16 ounces) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds

Directions
Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold. Yield: 10 servings.

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Macaroni Coleslaw

Macaroni Coleslaw

Ingredients
1 package (7 ounces) ring macaroni or ditalini
1 package (14 ounces) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 ounces) whole water chestnuts, drained and chopped

DRESSING:
1-1/2 cups Miracle Whip Light
1/3 cup sugar
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.

In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings (3/4 cup each).

Recipe found here: Macaroni Coleslaw

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Homemade Four Cheese Ravioli

Homemade Four Cheese Ravioli

Ingredients

Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water

Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley

Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce

Egg Wash:
1 egg
1 tablespoon water

Directions
Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.

Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.

Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.

To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Original recipe makes 20 ravioli

Recipe found here: Homemade Four Cheese Ravioli

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Parmesan Noodles

Parmesan Noodles

Ingredients
8 ounces wide noodles
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions
Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well. Yield: 4 servings.

Recipe found here: Parmesan Noodles

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Olive Garden Fettuccine Alfredo

Olive Garden Fettuccine Alfredo

Ingredients:
1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

Directions:
1 In a medium saucepan, melt butter.

2 When butter is melted, add cream cheese.

3 When the cream cheese is softened, add heavy cream.

4 Season with garlic powder, salt, and pepper.

5 Simmer for 15-20 minutes over low heat, stirring constantly.

6 Remove from heat and stir in parmesan.

7 Serve over hot fettucine noodles.

Servings: 6

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