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Archive for the ‘pasta’ Category

Tortellini Carbonara

Ingredients
1 package (9 ounces) refrigerated cheese tortellini
8 bacon strips, chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Directions
Cook tortellini according to package directions; drain.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.

In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately. Yield: 4 servings.

Recipe found here: Tortellini Carbonara

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Ginger Garlic Linguine

Ingredients
12 ounces uncooked linguine
4 green onions, finely chopped
2 tablespoons minced fresh gingerroot
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed
2 teaspoons minced garlic
1/4 cup grated Parmesan cheese

Directions
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer.

Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Ginger Garlic Linguine

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Italian Mac N’ Cheese

Ingredients
8 oz. Galbani® Ricotta Cheese
4 oz. Galbani® Mozzarella Cheese, hand shredded
4 oz. Galbani® Provolone Cheese, hand shredded
1 Tbsp. flour
1 Tbsp. butter
2 cups heavy cream
1/2 cup hot capicola, diced
1 cup frozen peas
1/2 tsp. red pepper flakes, crushed
1/2 tsp. Italian seasoning
Salt and white pepper, to taste
1 lb. spiral pasta, cook as directed
1/4 cup Italian bread crumbs
1/4 cup Romano cheese, grated

Directions
In a sauce pan on the stove, whisk butter and flour over medium heat.

As it gets thicker, add heavy cream and bring to a slow boil.

Continue to whisk, add cheeses and blend until creamy.

Add peas and capicola and reduce heat to simmer.

Add red pepper flakes, Italian seasonings, salt, and pepper.

Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.

Drain water and add pasta to the sauce.

In a separate saute pan add bread crumbs. Stir over a medium heat to toast.

Transfer mac n? cheese to a large bowl and finish with grated cheese and toasted bread crumbs. Yield: 8 servings

Recipe found here: Italian Mac N’ Cheese

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Sweet Macaroni Salad

Ingredients
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper

Directions
Cook macaroni according to package directions. Drain and rinse in cold water; drain well.

In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight. Yield: 16 servings

Recipe found here: Sweet Macaroni Salad

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Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.

Recipe found here: Chili Mac Casserole

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Cheese Tortellini Primavera

Ingredients
4 cups fresh broccoli florets
1/4 cup plus 2 tablespoons water, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 package (20 ounces) refrigerated cheese tortellini
2 tablespoons all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 medium sweet orange or yellow pepper
1 medium zucchini
1 medium yellow summer squash
3 tablespoons butter
3 green onions, chopped
3 garlic cloves, minced
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon salt
Additional freshly grated Parmesan cheese, optional

Directions
In a large microwave-safe bowl, combine broccoli and 1/4 cup water; microwave, covered, on high for 2-3 minutes or until tender. Cool slightly; drain. Repeat with asparagus and remaining water.

Cook tortellini according to package directions; drain. In a small bowl, whisk flour and broth until smooth.

Cut orange pepper, zucchini and yellow squash into 1/4-in.-thick strips. In a large skillet, heat butter over medium heat. Add vegetable strips; cook and stir 6-8 minutes or just until crisp-tender. Add green onions and garlic; cook 1 minute longer. Stir broth mixture to combine; stir into vegetables. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until sauce is slightly thickened, stirring occasionally.

Add broccoli, asparagus, tortellini, 1/2 cup cheese, pepper and salt; heat through, tossing gently to combine. If desired, serve with additional cheese. Yield: 6 servings.

Recipe found here: Cheese Tortellini Primavera

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Asparagus Ham Dinner

Ingredients
2 cups uncooked corkscrew or spiral pasta
3/4 pound fresh asparagus, cut into 1-inch pieces
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
6 medium tomatoes, diced
6 ounces boneless fully cooked ham, cubed
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon cayenne pepper
1/4 cup shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to vegetable mixture. Stir in parsley and seasonings. Sprinkle with cheese. Yield: 6 servings.

Recipe found here: Asparagus Ham Dinner

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