Cold Pasta Salad With Feta and Tomatoes

Ingredients:

1 lb. pasta (shells)

1 cup of grape or cherry tomatoes (cut in half)

1 cup of feta cheese (cut in bite size pieces)

Pesto Recipe:

1/4 cup walnuts
1/4 cup pine nuts
3 tbs minced garlic
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp. freshly ground black pepper
1 1/2 cups olive oil
1 cup grated Parmesan cheese

Directions:

  1. Make pesto sauce and refrigerate for about an hour.
  2. Boil pasta to desired taste. (Drain well)
  3. Put pasta, tomatoes and feta cheese in a large bowl.
  4. Put about 1/4 cup of pesto sauce on top. (Mix well.) If you feel it needs more pest sauce add a little more.  (Refrigerate for 30 minutes for a cold pasta salad.)     *Pesto sauce can stay in refrigerator for 2 weeks.
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Rolled Lasagna

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Ingredients:

1 lb. lasagna (at least 10 slices)

3 cups fresh ricotta cheese

2 cups fresh mozzarella (shredded)

1/2 cup grated parmesan cheese

2 cups tomato sauce (homemade suggested)

1 large egg white (beaten)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. fresh parsley

Directions:

Preheat oven to 400 degrees.

1. In a large pot of boiling water, boil lasagna for about 10 minutes. Read directions on box for exact time. Drain well, when done.

2. In  large bowl, mix ricotta, mozzarella, parmesan cheese, egg white, salt, pepper and parsley. Mix well.

3. In a large baking pan, coat the bottom with 1 cup of tomato sauce.

4. Take a piece of lasagna and lie on a flat surface. Put 2 tbs. of ricotta mixture on top. Spread ricotta evenly on lasagna slice. Roll up  lasagna slice. (see picture)

5. Place each lasagna roll in baking dish. You can put a little more sauce on top evenly. Also, sprinkle a little additional cheese on top.

6. Cover pan with aluminum foil. Bake for 15 minutes. Remove foil and bake for additional 5 minutes.  Serve hot.

Penne With Sausage and Broccoli Rabe

Ingredients:
1 lb. of your favorite pasta
1 lb. broccoli rabe
1 lb. sweet sausage (sliced)
3 cloves garlic (chopped)
olive oil
salt and pepper
grated cheese
1/2 cup white wine (optional)
Directions:
1. In a skillet, put 2tbs. of olive oil. Add sliced sausage. Drizzle a little more olive oil. Cook for 15 minutes. Set to the side.
2. In a pot of boiling water, throw in broccoli rabe. Cook for 5 minutes and drain well.
3. Set up a pot of water. When water begins to boil, throw in pasta. Depending on the pasta you are using, do a taste test before it’s done.
4. In a skilet, put 2 tbs. of olive oil. Add garlic. Once garlic browns, add broccoli rabe. Drizzle a lttle olive oil and salt and pepper. After 5 minutes, add sausage. Stir together. If you decide to add white wine, add it now. Cook for additional 3 minutes on a low simmer.
5. Drain pasta well. Add sausage and broccoli rabe on top. Sprinkle your favorite grated cheese on top. Serve warm. Serves 4 people.

New Year’s Day Penne Pomodoro

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Ingredients:
2 tbsp. olive oil
2 cloves garlic (chopped))
1 medium onion (diced)
3 ripe large tomatoes (chopped)
1/4 cup basil leaves (chopped)
1 lb. pasta (cooked)
parmesan cheese
sea salt
Directions:
*You will add your cooked pasta to this tasty sauce.
1. Heat a skillet over medium high heat. Add olive oil.
2. Add the onion and garlic, and cook for 2 minutes.
3. Add tomatoes and cook, tossing, for 5-7 minutes, until they have broken down.
4. Add a pinch of sea salt.
5. Add cooked pasta to tomato sauce skillet. Add basil and toss together.
6. Finish with an extra drizzle of olive oil and parmesan cheese.
*Double the recipe, for those who like extra sauce.

Penne Marinara With Sautéed Zucchini and Fresh Mozzarella

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Ingredients:

1 lb. penne (your choice)

2 large zucchini (cut into mini-cubes)

1 cup fresh mozzarella (shredded)

2 cloves of garlic (chopped)

2 tbsp. olive oil

parmesan cheese

marinara sauce or tomato sauce

sea salt and black pepper

Directions:

  1. In a large skillet, put olive oil and garlic. Cook garlic for a minute and then add zucchini.
  2. Sprinkle with salt and pepper. Stir frequently. Cook until tender. (about 5 minutes)
  3. Cook pasta to desired taste. Drain well.
  4. Add sauce on top of pasta. Put shredded mozzarella and zucchini on top.
  5. Sprinkle with parmesan cheese.

Serve hot.

Edamame and Cranberry Pasta

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Ingredients:

1 lb. penne

1 cup edamame

1/2 cup red bell peppers (chopped)

1/2 cup dried cranberries

1/4 cup red onion (chopped)

1/2 cup corn

1 clove of garlic (chopped)

2 tbsp. olive oil

1 tsp sea salt

Directions:

1.  In a large skillet put olive oil. Add garlic. Brown for a minute and add edamame, red bell pepper, cranberries, red onion and corn.  Sauté for 5 minutes. Add sea salt and mix all together.

2. Pour over cooked pasta.

*Parmesan cheese on top is optional.

Farfalle Shrimp and Scallops in White Wine

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Ingredients:

1 lb. farfalle (cooked to your desired taste)

1 lb. medium shrimp (pre-boiled/cooked)

1 lb. bay scallops

3 cloves of garlic (chopped)

1 cup white wine

3 tbsp. olive oil

2 tsp. sea salt

1 tsp. black pepper

2 tsp. dry parsley ( fresh if you have)

parmesan cheese

Directions:

1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp and scallops.

2. Stir/Turn frequently. Sprinkle with sea salt and black pepper.

3. After 4-5 minutes, add white wine. Stir.

4. Make sure your pasta is drained well and put in a bowl.

5. Pour scallops and shrimp on top. Sprinkle parsley and parmesan cheese on top.