Macaroni and Cheese

Ingredients:
8 oz. Elbow Macaroni, uncooked
2 ripe tomatoes, sliced
2 tbsp. butter or margarine
1 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 cups skim milk
2 cups grated hard cheese (such as Cheddar)
1/2 cup fresh bread crumbs

Method:
Prepare pasta according to package directions; drain in colander. Preheat oven to 375-o F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate.
Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.

Source: ilovepasta.org

Three Bean Pasta

Ingredients:
1 pound Medium or Wide Egg Noodles, uncooked
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can chickpeas, rinsed and drained
1 cup frozen green beans, thawed
1 small red onion, chopped
1 red bell pepper, seeds and ribs removed, chopped
3 tbsp. Dijon mustard
2 tbsp. vegetable oil
3 tbsp. red wine vinegar
3 tbsp. chopped fresh parsley

Method:
Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.

Source: ilovepasta.org

Tex Mex Lasagne

Ingredients:
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
1 15 1/2-oz. can kidney beans, drained
1 10-oz. package frozen corn, thawed
1 package chili seasoning mix
2 cups part-skim ricotta cheese
1 1/2 cups reduced-fat Monterey Jack cheese, grated

Method:
In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix.
Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours.
Preheat oven to 350-o F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving.

Source: ilovepasta.org

Springtime Pasta Salad

Ingredients:
12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1 tbsp. vegetable oil
8 oz. broccoli florets
8 oz. asparagus, cut in 1-inch pieces
4 scallions or spring onions, cut in 1-inch slices
2 cloves garlic, finely chopped
1 10-oz. package frozen peas, thawed and drained
1 green or red bell pepper, coarsly chopped
8 oz. mushrooms, sliced
1/4 cup minced fresh parsley
Dressing:
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne pepper
Freshly ground black pepper to taste
2 tbsp. vegetable oil

Method:
Prepare pasta according to package directions; drain.
In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.
In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.
Pour dressing over pasta mixture and toss gently until well mixed.

Source: ilovepasta.org

Pasta Marinara

Ingredients:
1 pound Spaghetti or Linguine, uncooked
2 28-oz. cans peeled plum tomatoes
3 tsp. olive or vegetable oil
5 tsp. finely minced garlic
2 6-oz. cans tomato paste
2 1/2 tsp. dried oregano, crumbled
Salt and pepper to taste
2/3 cup minced fresh parsley

Method:
Prepare pasta according to package directions; drain.
Puree the tomatoes in a blender or food processor. In a medium saucepan, heat the oil, and add the garlic. Saute the garlic, stirring it for 15 seconds (do not let it brown). Add the pureed tomatoes, tomato paste, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley. Pour over pasta.

Source: ilovepasta.org

Gazpacho Pasta Salad

Ingredients:
8 oz. Rotini, Twists or Spirals, uncooked
4 medium ripe tomatoes, peeled, seeded and chopped
1/2 cup sliced green onions (scallions)
1/2 cup peeled, seeded and chopped cucumber
1 clove garlic, minced
2 tbsp. chopped cilantro, or 2 tsp. dried cilantro
2 tbsp. olive oil
1 tbsp. red or white wine vinegar
1 tsp. salt
Cayenne pepper to taste

Method:
Prepare pasta according to package directions; drain. Combine pasta with remaining ingredients. Cover and chill at least 1 hour.

Source: ilovepasta.org

Three Cheese Pasta

Ingredients:
1 pound Elbow Macaroni, Wagon Wheels or other medium pasta shape, uncooked
4 tbsp. margarine
4 tbsp. flour
1 tsp. dry mustard
4 cups skim milk, room temperature
Salt and freshly ground black pepper to taste
1 15-oz. container part-skim ricotta cheese
8 oz. white or yellow low-fat Cheddar cheese, grated and divided
1/2 cup grated Parmesan cheese, divided Chopped fresh parsley for garnish

Method:
Prepare pasta according to package directions; drain.
Heat margarine in a large saucepan over medium heat until melted. Add flour and stir until flour is lightly golden, about 2 to 3 minutes. Add dry mustard. Gradually whisk in the milk until smooth. Cook until the sauce boils and is thickened, whisking constantly over low heat, about 10 minutes. Season with salt and freshly ground black pepper.
In a mixing bowl, combine pasta with ricotta cheese, half of the Cheddar cheese, and half of the Parmesan cheese. Add the sauce. Spoon into a lightly oiled 9 x 13-inch baking dish. Sprinkle remaining Cheddar and Parmesan cheese on top. Bake at 350° F until browned on top, about 30 minutes. Let cool for 10-15 minutes before serving. Garnish with chopped fresh parsley.

Source: ilovepasta.org

Pasta Stuffed Pizza Style

Ingredients:
30 Jumbo Shells or 13 Manicotti Shells, uncooked
3 medium zucchini, grated
2 tsp. garlic powder
1 cup Italian-style bread crumbs
1 1/2 oz. pepperoni slices, torn into small pieces
1 large egg white
Sauce:
3 cups low-sodium tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
3 oz. part-skim mozzarella cheese, grated
1/4 cup grated Parmesan cheese

Method:
Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450-o F. Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce.
When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.

Source: ilovepasta.org

Linguine and Pork Stir-fry

Ingredients:
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 tbsp. sesame oil
1 1/2 cups pork tenderloin, cut in thin strips
2 cloves garlic, minced
4 cups thinly sliced cabbage
1 cup thinly sliced green onions with tops
1 1/2 cups red bell pepper, thinly sliced
3/4 large carrot, shredded
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes

Method:
Prepare pasta according to package directions; drain.
In Dutch oven or large skillet, heat oil. Add remaining ingredients, except pork and linguine. Stir-fry until tender. Add meat and lightly stir-fry until cooked. Add hot linguine; toss to mix. Serve immediately.

Source: ilovepasta.org

Spicy Texas Breakfast Casserole

Ingredients:
1 lb. Medium Egg Noodles
3/4 lb. mild sausage
1 small onion, chopped
1 small red bell pepper, chopped
1 16oz. can diced tomatoes, drained
1/4 cup egg substitute, slightly beaten
1 can low-fat cream of mushroom soup, mixed with one can of water
1/8 tsp. pepper
1 tsp. chili pepper
2 cups low-fat cheddar cheese
tabasco souce

Method:
Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to 9x13 pan. Sprinkle top with cheese. Bake in preheated 350 degree oven for 20 minutes or until cheese is melted. Serve topped with picante sauce.

Source: ilovepasta.org

Noodles with smoked Pork and Rosemary

Ingredients:
1 pound Egg Noodles, uncooked
2 tsp. vegetable oil
1 medium onion, chopped
1 pound mushrooms, quartered
2 tbsp. flour
1 cup white wine
3 tbsp. Dijon mustard
1 cup low-sodium chicken broth
8 oz. smoked pork or lean cooked ham, cut into strips
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
Salt to taste
1/2 tsp. black pepper
Grated provolone (optional)

Method:
Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.
Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.
When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.

Source: ilovepasta.org

Ratatouille Spaghetti Pie

Ingredients:
8 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked
1/2 cup skim milk
1/4 cup egg substitute or 1 large egg white
2 tsp. olive or vegetable oil
1 large onion, coarsely chopped
2 cups peeled, diced eggplant
2 small zucchini or yellow squash, diced
1 red or green bell pepper, diced
3 cloves garlic, minced
1 14 1/2-oz. can crushed or stewed tomatoes
3 tbsp. tomato paste
1/4 tsp. hot red pepper flakes
1/4 cup chopped fresh basil or 1 tsp. dried basil
4 oz. pepperoni slices, cut into quarters
1/4 cup grated Parmesan cheese
1/4 cup seasoned Italian bread crumbs

Method:
Prepare pasta according to package directions; drain. Toss hot pasta with milk and egg substitute. Coat a 13 x 9-inch baking dish with cooking spray. Add pasta, pressing into an even layer.
In a large skillet, heat oil over medium-high heat. Add onion, eggplant, squash, bell pepper and garlic; mix well. Cover; simmer over medium heat 10 minutes or until vegetables are tender-crisp, stirring once. Add tomatoes, tomato paste and hot red pepper flakes; mix well. Simmer uncovered 8 minutes, stirring occasionally. Remove from heat; stir in basil.
Heat oven to 425-o F. Spoon vegetable mixture evenly over pasta. Layer pepperoni on top. Combine cheese and bread crumbs; sprinkle over vegetables. Bake 15 minutes or until heated through. Let stand 5 minutes before serving.

Source: ilovepasta.org

Spinach and Tuna Noodle Bake

Ingredients:
12 oz. Medium or Wide Egg Noodles, uncooked
2 tbsp. vegetable or olive oil
2 leeks, chopped
2 garlic cloves, minced
1/3 cup flour
2 cups 2% milk
2 tbsp. Dijon mustard
2 tbsp. chopped fresh dill or 1 tsp. dried dill
Salt and freshly ground black pepper to taste
2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
2 14.75-oz. cans best quality red salmon, or about 1 <= lb. fresh salmon, poached and skin and bones removed
Vegetable oil cooking spray

Garnish (optional):
2 oz. smoked salmon, cut into thin strips
Fresh spinach leaves
Fresh dill sprigs
Roasted red peppers
Lemon slices

Method:
Preheat oven to 350° F. Cook noodles slightly less than package directions, very "al dente." Drain and set aside.
While noodles are cooking, heat oil over medium-high heat in large saucepan. Add leeks and garlic and saute, stirring occasionally, until leeks are softened, about 5 minutes. Add flour and cook, stirring, 2 more minutes. Gradually add the milk, stirring constantly. Bring to a boil, then reduce heat and simmer sauce, stirring constantly, until thickened, about 10 minutes. Stir in mustard, dill and salt and pepper to taste.
Add the spinach, salmon and cooked noodles to the cream mixture; blend well.
Spray a 9 or 10-inch ring mold with vegetable oil cooking spray. Transfer noodle mixture into the mold and press lightly. Bake 20-25 minutes. Loosen edges with a knife and invert onto platter. Garnish, if desired, with smoked salmon strips, dill sprigs and lemon slices.
*Two cans of tuna, packed in fresh spring water may be used as a substitute for the salmon.

Source: ilovepasta.org

Microwave Shrimp Pasta Primavera

Ingredients:
8 oz. Medium Shells, Mostaccioli or other medium pasta shape, uncooked
1 13 3/4-oz. can low-sodium chicken broth
3 tbsp. cornstarch
2 tbsp. vegetable oil
1 large onion, cut in thin wedges
3 large cloves garlic, minced
2 medium carrots, cut in matchstick-size pieces
1 medium red bell pepper, ribs and seeds removed, cut in thin strips
1/2 cup snow peas, cut in half diagonally
2 tbsp. lemon juice
1 tbsp. grated fresh ginger
1/8 tsp. crushed red pepper (optional)
12 oz. medium shrimp, shelled and deveined

Method:
Prepare pasta according to package directions. While pasta is cooking, stir together chicken broth and cornstarch in a small bowl. In a 2-quart, microwaveable casserole or bowl, combine vegetable oil, onion, garlic, carrots, red pepper, snow peas, lemon juice, ginger and crushed red pepper. Cover; microwave on HIGH (100 percent) stirring once, for 3 minutes or until vegetables are tender-crisp. Restir cornstarch mixture. Stir into vegetables. Cover; microwave stirring once, for 5 minutes or until slightly thickened. Add shrimp. Cover; microwave on HIGH for 2 minutes, stirring once. Let stand 2 minutes.
When pasta is done, drain well. Spoon shrimp mixture over pasta, toss and serve.

Source: ilovepasta.org

Pasta with Salmon and Dill

Ingredients:
1 pound Radiatore, Wagon Wheels or other medium pasta shape, uncooked
1 pound salmon steaks, or one 14-oz. can salmon, drained
Freshly ground pepper
4 tbsp. chopped fresh dill
3 stalks celery, chopped (1 cup)
1 medium onion, chopped (1 cup)
1 carrot, sliced
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tbsp. white wine vinegar

Method:
Preheat oven to 350-o F. Prepare pasta according to package directions; drain.
Place the salmon in a non-reactive baking dish; season with pepper. Cover with aluminum foil and bake for 25 minutes. Remove the foil and cool. Remove the skin and bones; discard. Flake the salmon into large pieces and place in a large mixing bowl (If using canned salmon, place directly in the bowl and season with pepper). Add dill, celery, onion, carrot and pasta. In a small bowl, whisk together oil, lemon juice and vinegar. Add salmon and pasta and toss gently. Serve well chilled.

Source: ilovepasta.org

Liguine with Spicy Thai Shrimp sauce

Ingredients:
12 oz. Linguine, uncooked
12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed
3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
3 scallions, thinly sliced (white part and tips of green part)
2 tbsp. smooth peanut butter
1 tbsp. sesame oil
1/2 cup low-sodium chicken broth or water
1/2 tsp. crushed red pepper flakes
1 jalapeño pepper, stemmed, seeded and thinly sliced
1/2 tsp. ground ginger
1 tbsp. low-sodium soy sauce
1 tbsp. mild white vinegar

Method:
Prepare linguine according to package directions. While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.
When linguine is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately.

Source: ilovepasta.org

Salmon Stuffed Pasta Shells

Ingredients:
24 Jumbo Shells, uncooked
2 eggs, beaten
2 cups part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp. finely grated lemon peel
1 can salmon, drained and flaked
1 tsp. seafood seasoning
1 cup evaporated skim milk
Dill sauce:
1 1/2 tbsp. margarine
1 1/2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
1 1/2 cups skim milk
3 tbsp. finely snipped fresh dill or 2 tsp. dried dill weed

Method:
Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together.
Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9 x 12 x 2-inch baking dish.
Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350-o F for 30 to 35 minutes, or until hot and bubbly.
While shells are baking, melt margarine in small saucepan over medium heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually add skim milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat; stir in dill and lemon juice.
Remove casserole from oven; arrange shells on serving platter. Serve with dill sauce.

Source: ilovepasta.org

Seafood Lasagna

Ingredients:
12 pieces Lasagne, uncooked
1 tsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups skim milk, divided
2 tbsp. all-purpose flour
2 cups 1% cottage cheese, pureed in a food processor or blender
1 tsp. salt
1/2 tsp. pepper
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Method:
Prepare lasagne according to package directions. While lasagne is cooking, warm the oil in a large, non-stick saucepan over high heat. Add the onion, red pepper and garlic and saute 4 minutes. Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often. Stir in the shrimp, scallops and basil and simmer 1 minute.
In a small bowl, whisk together 1/4 cup skim milk and the flour. In a large saucepan, heat the remaining milk until it steams. Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the milk simmers and thickens. Remove from heat and whisk in the cottage cheese, salt and pepper.
When lasagne is done, drain well. Preheat the oven to 375-o F. Spray a 9 x 13-inch baking dish with non-stick cooking spray. To assemble the lasagne, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagne. Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle with 1/2 cup mozzarella. Top with another 4 pieces lasagne. Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with 1/2 cup mozzarella. Cover with the last 4 pieces of lasagne. Spread the remaining white sauce on top and sprinkle with Parmesan. Bake uncovered for 40 to 45 minutes, until brown and bubbling. Let stand 10 minutes before serving.

Source: ilovepasta.org

Pasta Mexicali

Ingredients:
8 oz. Penne, Mostaccioli or Rotini, uncooked
1 16-oz. can black beans, rinsed and drained
1 16-oz. can cannellini beans, rinsed and drained
1 11-oz. can yellow corn kernels, drained
1 cup chopped red onion
1/2 cup finely diced red bell pepper
1/4-1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley or 2 tbsp. dried parsley
1/4 cup cider vinegar
1 tbsp. Dijon mustard
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. cayenne pepper (optional)
1/2 tsp. black pepper
1/4 cup vegetable oil

Method:
Prepare pasta according package directions; drain. In a large bowl, combine pasta, beans, corn, onion, bell pepper, cilantro and parsley. In a separate bowl, combine vinegar, Dijon mustard, garlic, cumin, cayenne and black pepper. Slowly whisk oil into vinegar mixture. Add vinegar mixture to pasta and stir well. Serve well chilled.

Source: ilovepasta.org

Pasta Jambalaya

Ingredients:
8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
8 oz. Spinach Penne, Mostaccioli or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley

Method:
Cook pasta according to package directions; drain. Melt 2 tablespoons margarine in a large sauté pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick. Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.

Source: ilovepasta.org

Curried Fettuccine with Vegetables

Ingredients:
12 oz. Fettuccine, uncooked
1 tbsp. vegetable or peanut oil
1 small onion, peeled and diced fine
3 scallions, trimmed and thinly sliced
2 tsp. finely chopped garlic
1 jalapeño pepper, cored and finely chopped (optional)
(For a milder dish, remove the jalapeño seeds before chopping. For more spice, leave the seeds in.)
1 tbsp. curry powder
1 large, ripe tomato, cored and diced into 1/2-inch cubes (with liquid and seeds)
1 tbsp. soy sauce
2 cups vegetables, such as grated carrots, diced zucchini, broccoli florets, mushrooms and/or fresh/frozen peas
2 tbsp. honey
1/2 cup raisins
Lime wedges

Method:
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium skillet over medium heat. Add the onion, scallions, garlic and jalapeño pepper. Saute until the onion is wilted and begins to brown, about 4 minutes. Stir in the curry powder and cook for 1 minute. Add the tomato and soy sauce, reduce the heat to low and cook until the tomato begins to give off liquid. Stir in the vegetables and cook 3 to 5 minutes. Remove from heat.
Just before draining the pasta, stir 1/4 cup of the cooking liquid into the curry mixture. Return the skillet to low heat and cook until heated through.
Drain the pasta and return it to the pot. Add the curry mixture and stir well to coat the pasta with sauce. Add honey and raisins. Stir well. Serve at once, passing the lime wedges separately.

Source: ilovepasta.org

Speedy Spinach Spaghetti

Ingredients:
1 pound Thin Spaghetti, Linguine or Vermicelli, uncooked
1 10-oz. package frozen spinach, thawed
1 10-oz. package fat-free cream cheese
1/2 cup skim milk
1 tbsp. red wine vinegar
1 tsp. chicken bouillon granules
1/2 tsp. dried Italian herbs

Method:
Cook pasta according to package directions. Drain spinach well, squeezing out excess liquid. Combine spinach and remaining ingredients in the container of an electric blender or food processor until smooth. Transfer to a saucepan; heat through.
When pasta is done, drain well. Toss sauce with pasta. Serve immediately.

Source: ilovepasta.org

Pasta with Roasted Vegetables

Ingredients:
8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetables, such as: (green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppersmushrooms)
Salt and pepper to taste
1 tsp. Italian seasoning
2 tbsp. vegetable or olive oil
2 tsp. balsamic vinegar
2 tbsp. grated Parmesan cheese
1/4 cup chicken broth

Method:
Preheat oven to 500-o F. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500-o F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.
When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.

Source: ilovepasta.org

Super Low-Fat Tomato Souce

Ingredients:
1 33 1/3-oz. can plum tomatoes, undrained
1 small onion, peeled and diced (1/2 cup)
1-2 cloves garlic, finely chopped
1 tsp. dried basil
1/4-1/2 tsp. hot red pepper flakes
Salt to taste

Method:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in a 2-quart saucepan and heat to boiling.
Reduce heat and simmer until the liquid is reduced by half, approximately 10-20 minutes. In a food processor or blender, puree small quantities of the sauce to desired consistency, using 3 to 4 quick on-off motions for a chunky sauce, longer for a smoother sauce.
When pasta is done, drain. Pour sauce over pasta and serve immediately.

Source: ilovepasta.org

Pasta Fagiole

Ingredients:
1 lb. Ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, chopped
1 cup chopped onions
1 cup chopped celery
1 16-oz. can tomato puree
1 can water
salt and freshly ground black pepper to taste
dash of dried parsley
2 12-oz. cans white cannelini beans

Method:
Prepare pasta according to package directions, drain. While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Sauté until tender. Add tomato puree with 1 can of water, then add seasonings. Cook on low heat for 30 minutes. Add beans and stir. Add bean mixture to pasta. Mix well and serve.

Source: ilovepasta.org

Summer Pasta Soup with Herbed Cucumber

Ingredients:
4 oz. of any small pasta shape, such as Acine di Pepe, Orzo, Ditalini or Alphabets, uncooked
3 medium cucumbers, peeled, seeded and cut into chunks
2 cups low-sodium chicken broth
2 cups plain low-fat yogurt or light sour cream
2 garlic cloves, minced
2 tbsp. minced dill
2 tbsp. snipped chives
2 tbsp. minced flat-leaf parsley
2 tbsp. minced mint
Salt and white pepper to taste

Garnish:
Cucumber, thinly sliced
Herb sprigs
Snipped chives

Method:
Prepare pasta according to package directions. Drain and set aside in large bowl. Process cucumber chunks in a food processor or blender until smooth. Add remaining ingredients and pulse until well blended. Stir in pasta. Serve soup well chilled with any of the above garnishes.
Note: This soup makes great use of the bounty of summer herbs. Feel free to vary the amount of specific herbs, depending on individual taste.

Source: ilovepasta.org

Shells with Beans and Tuna

Ingredients:
1 pound Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 12 1/4-oz. can chunk light tuna in water, drained
1 16-oz. can kidney or pinto beans, rinsed and drained
1/2 medium red onion, chopped
1/4 cup chopped Italian or curly parsley
1/4 cup chopped ripe black olives
2 tbsp. red wine vinegar
Salt to taste
1/4 tsp. freshly ground black pepper
2 tbsp. grated Asiago cheese

Method:
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onion, parsley and olives in a mixing bowl.
In a small bowl, whisk together vinegar, salt and pepper.
When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate and serve cold.

Source: ilovepasta.org

Lemon Spaghetti with Chicken

Ingredients:
16 oz. Spaghetti, Thin Spaghetti or Linguine, uncooked
4 tbsp. margarine
16 oz. boneless, skinless chicken breast, cut into bite-size pieces
2 14-oz. cans low-sodium chicken broth
1 cup water
1 cup freshly squeezed lemon juice
2 tbsp. honey
2 tsp. finely grated lemon peel
4 tbsp. chopped fresh rosemary or 1 1/2 tsp. dried rosemary
Salt and freshly ground black pepper to taste

Method:
Melt margarine in a large, heavy saucepan over medium heat. Add chicken and brown until cooked through, about 4-5 minutes. Remove chicken from pan.
Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. Meanwhile, cut chicken into 2 x 1/4-inch strips. Add to the spaghetti mixture. Cover and simmer 5 minutes, stirring occassionally. Serve immediately.

Source: ilovepasta.org

Chicken Noodle Casserole

Ingredients:
8 oz. Wide Egg Noodles, uncooked
1/2 cup non-fat sour cream
1 cup low-sodium chicken broth
4 tbsp. grated Parmesan cheese, divided
1/2 cup egg substitute
2 tbsp. Dijon mustard
1 1/2 cups chopped broccoli, blanched and drained
1 1/2 cups skinless, boneless chicken breast, cooked
2 tbsp. bread crumbs

Method:
Prepare egg noodles according to package directions; drain. Heat oven to 350-o F. Whisk the sour cream, chicken broth, 2 tablespoons of the Parmesan cheese, eggs and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well. Transfer the mixture to a 9 x 12-inch baking dish.
Stir the remaining 2 tablespoons of grated cheese and bread crumbs in a small bowl and sprinkle over casserole. Bake uncovered until bubbling around the edges and the top is golden brown, about 35 minutes. Let stand 5 minutes before serving.

Source: ilovepasta.org

Quick Chili Pasta

Ingredients:
8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 12-oz. can corn, drained
1 jalapeño, cored and thinly sliced
1 tbsp. chili powder
1 tsp. cumin
2 cloves garlic, finely chopped
1 16-oz. can red kidney beans, rinsed and drained
1 12-oz. jar salsa
1/2 cup shredded low-sodium Cheddar cheese

Method:
Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar on top and serve immediately.
*May be frozen. To reheat, thaw completely and heat in large saucepan over medium-high heat until warmed through.

Source: ilovepasta.org

Pasta Salad with Pesto

INGREDIENTS:
3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste

PESTO SAUCE:
5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil

METHOD:
SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.

PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.

NOTE:
This recipe takes some preparation and requires some not so common ingredients but it’s well worth the effort.

Source: allpastarecipes.com

Sicilian Pasta Pesto Salad

INGREDIENTS:
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

METHOD:
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.

Source: allpastarecipes.com

Easy Smoked Salmon Pasta

INGREDIENTS:
1 (8 ounce) package linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 ounce smoked salmon, cut into small pieces
1 tablespoon reduced-fat cream cheese
3 tablespoons milk

METHOD:
1. Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
2. Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Source: allpastarecipes.com

Tuna Vegetable Pasta Salad

Ingredients:
1/2 lb uncooked rotini
1 12-1/2 oz can tuna, drained and flaked
2 cups thinly sliced cucumbers
1 tomato, chopped
1/2 cup sliced celery
1/4 cup chopped green pepper
1/4 cup sliced green onions
1 cup Italian dressing
1/4 cup mayonnaise
1 Tbsp prepared mustard
1 tsp dill weed
1 tsp salt
1/8 tsp ground black pepper

Method:
Prepare rotini according to package directions; drain. In a large
bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper,
and onions. In a small bowl blend Italian dressing, mayonnaise,
mustard, and seasonings. Add to salad mixture; toss to coat. Cover
and chill.

Source: allpastarecipes.com

Easy Pasta Salad

Ingredients:
8 ounces uncooked spiral pasta
2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
1/2 cup mozzarella cheese, cubed
1/3 cup pitted ripe olives
1 Cup Italian dressing
Italian Salad dressing
3/4 Cup Olive oil
1/2 Cup Red wine vinegar
1 tbs. Grated parmesan
1 Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Sugar
1/2 tsp. Dried oregano
pinch Pepper

Method:
In a jar with a tight-fitting lid, combine all ingredients and shake well. Refrigerate.
Cook pasta according to package directions; drain and rinse with cold water until completely cool.
In large bowl, combine all ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature.
If chilling, add more salad dressing and then toss again before serving.

Source: allpastarecipes.com

Spaghetti Aglio e Olio

Ingredients:
250 gr. spaghetti,
1/4 cup extra virgin olive oil,
1/4 cup beef au jus,
chopped parsley,
basil and fresh thyme,
1 pinch chili flakes,
1 tbsp. minced garlic,
1 tsp. butter,
salt,
Parmesan cheese,
chopped bacon,
salt and fresly ground black pepper to taste.

Method:
Heat the olive oil and butter in a medium frying pan over medium-high temperature. Add the garlic and cook until golden brown. Be careful to not brown the garlic too much, as the pasta will have unpleasant smell. Pour gently the beef au jus and reduce for 1 minute. Add the boiled and strained spaghetti to the pan and toss with the chili flakes and chopped fresh herbs. Season to taste. Serve with grated Parmesan cheese. If using bacon and sundried tomato, add them in the beginning with the garlic.

Source: allpastarecipes.com

Oven Baked Pasta

INGREDIENTS:
1 box shell macaroni
1 lb. hamburger
1 lg. jar spaghetti sauce
8 oz. grated cheddar cheese
8 oz. grated mozzarella cheese
1/2 c. chopped green pepper
1/2 c. chopped onion
1 c. mushrooms

METHOD:
Cook macaroni until tender. Brown hamburger. In 9 x 13 pan mix macaroni, hamburger, spaghetti sauce, peppers, onions and mushrooms. Sprinkle cheese over top. Bake at 350 degrees until cheese is melted and slightly brown.
Can be made ahead and reheated.

Source: allpastarecipes.com

Classic Lasagna

Ingredients:
3/4 pound Italian Turkey Sausage
5 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup Burgundy, or other dry red wine
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper
2 stewed tomatoes, undrained and chopped
1 4 ounce can tomato paste
1/4 cup chopped fresh parsley
1/8 teaspoon pepper
1 1/2 cups nonfat ricotta cheese
vegetable cooking spray
12 lasagna noodles, cooked
1 cup provolone cheese, shredded

Method:
Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.

Source: allpastarecipes.com

Homemade Bolognese

INGREDIENTS:
3 pounds ground beef
3 tablespoons curing salt
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons liquid smoke flavoring

METHOD:
In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

Source: allpastarecipes.com

Pasta Carbonara

Ingredients:
1 Pound spaghetti
6 Strips bacon, diced
1/4 tsp Black pepper
1/2 Cup flat-leaf parsley, chopped
4 Egg yolks
1 Cup grated Parmesan
1/2 tsp Kosher salt

Method:
Cook the spaghetti as per the package instructions.
Fry the bacon in a skillet over medium heat.
Put the fried bacon on a paper towel. Reserve the drippings.
Beat the egg yolks in a large bowl.
Add 2 tbsp of the drippings while whisking the egg constantly.
Add the Parmesan and drained pasta to the egg yolk mixture.
Toss to mix.
Add parsley, bacon, pepper and salt.
Serve immediately

Source: allpastarecipes.com

Chicken Cheese Lasagna

Ingredients:
1/2 cup butter or margarine
2 cloves garlic, crushed
1/2 cup flour
1 tsp salt
2 cups milk
2 cups chicken broth
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 medium onion, chopped
1 tsp basil
1/2 tsp oregano
1/2 tsp pepper
8 ounces lasagna noodles, cooked
2 cups cream-style cottage cheese
2 cups chickens, cooked, cut up
2 (10 ounce) packages spinach, chopped, thawed and well drained
1/2 cup Parmesan cheese, grated

Method:
Heat margarine in 2 qt saucepan over low heat until melted.
Add garlic. stir in flour and salt. cook, stirring constantly until bubbly.
Remove from heat and stir in milk and broth.
Heat to boiling, stirring constantly.
Stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
Cook over low heat stirring constantly until cheese is melted.
Spread 1/4 of sauce in ungreased 13×9? dish and top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 of cottage cheese over noodles.
Repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
Cover with remaining cheese sauce and 1/2 cup parmesan. Cook uncovered at 350 20-30 minutes until nice and bubbly.
Let stand 10-15 minutes before cutting.

Source: allpastarecipes.com

Cheese Lasagna

Ingredients:

12 Curly Lasagna Noodles
2 tbsp chopped parsley
5 cups of your favorite tomato pasta sauce
2 cups (8-12 oz. pkg.) shredded Italian cheese blend
1 cup grated Romano cheese
4 tbsp butter
1 cup bread crumbs
Salt and pepper to taste
1 egg, lightly beaten
1 (16 oz.) tub Ricotta cheese
1/2 cup grated Parmesan cheese
Preheat oven to 350º

For Crumb Filling:
Melt butter in skillet over medium heat. Stir in the breadcrumbs and turn off heat. Season with salt and pepper to taste. Set aside.

For Cheese filling:
In bowl, combine egg, ricotta cheese, parmesan cheese and parsley. Mix well.

To Finish:
On bottom of a 13×9 baking dish, spread 1 cup pasta sauce. Top with 1/3 each the lasagna noodles, remaining sauce, cheese filling, crumb filling, shredded cheese blend, and grated romano cheese.
Repeat layering two times, beginning with lasagna noodles. Cover tightly with foil and bake for 1 hour. Uncover and bake an additional 15 minutes or until bubbly.
Let stand 10 minutes before serving.

Source: allpastarecipes.com

Bacon and egg Lasagna

Ingredients;
8 ounces diced bacon
1/2 large onion, chopped
1/8 cup flour
1/4 to 1/2 tsp salt
1/8 tsp pepper
1 pint milk
6 lasagna noodles, cooked and drained
6 hard-boiled eggs, sliced
8 ounce cup shredded Swiss cheese
1/8 cup grated Parmesan cheese
1 tbsp minced fresh parsley

Method:
In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings.
In the drippings, sauté onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk.
Bring to boil and cook and stir for 2 minutes.
Remove from heat. Spread 1/2 cup sauce in greased 13×9x2? baking dish.
Layer with four noodles, a third of the egg and bacon, cheese and sauce.
Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly.
Sprinkle with parsley. Let stand 15 minutes before cutting.
Can be made the night before and refrigerated. To serve, remove from refrigerator 30 minutes before baking. Bake as above.

Source: allpastarecipes.com