Spinach Artichoke Pasta

Ingredients:

1 (13 oz) box shell pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Recipe Source: adapted from allrecipes.com

Tortellini Stew w/Spinach and Zucchini

Ingredients:
1 can (14 oz size) reduced-sodium vegetable or chicken broth
1 package (9 oz size) refrigerated cheese or mushroom tortellini
1 can (14.5 oz size) diced tomatoes
3 cups packed baby spinach
3 tablespoons chopped fresh basil
2 tablespoons freshly shredded Asiago or Parmesan cheese
1/8 teaspoon freshly ground pepper
2 small zucchini, diced large, sauteed lightly

Directions:
Bring broth to a boil in medium saucepan over high heat. Add tortellini. Reduce heat to medium-low; simmer gently 5 minutes.

Gently stir in tomatoes; simmer 4 minutes or until tortellini is tender. Stir in spinach 1 cup at a time just until wilted. Add zucchini. Stir in basil.

Ladle into shallow bowls; sprinkle with cheese and pepper.

As an added delicious touch, once you've turned off the heat, stir in three triangles of Laughing Cow cheese. It adds a lovely richness to the broth, and it also thickens it all up, just a smidge. So good.

Pasta Salad with Feta

Dressing

-60 mL (1/4 cup) Irresistibles extra virgin olive oil*
-25 mL (1 1/2 Tbsp.) Irresistibles lemon juice*
-10 mL (2 tsp.) chopped fresh oregano or 2 mL (1/2 tsp.) Irresistibles dried oregano*
-1 clove garlic, chopped
Salad
-375 mL (1 1/2 cups) cooked penne*
-250 mL (1 cup) crumbled Canadian Feta
-250 mL (1 cup) seeded and diced tomatoes
-250 mL (1 cup) diced cucumbers
-125 mL (1/2 cup) sliced black olives*
-125 mL (1/2 cup) sliced green pepper
-30 mL (2 Tbsp.) chopped fresh parsley
-30 mL (2 Tbsp.) chopped green onions
-Salt and freshly ground pepper, to taste

Preparation

To make dressing, in a blender process olive oil, lemon juice, oregano and garlic until creamy.
In a salad bowl, combine pasta, cheese, tomatoes, cucumbers, olives, green pepper, parsley and green onions.
Drizzle with dressing and toss well. Salt and pepper, to taste.
Refrigerate for at least 1 hour before serving.

Faux Thai Chicken

* ½ (16-ounce) box tri-color spiral pasta (rotini or fusilli)
* 1 cup packaged shredded carrots
* 1 rotisserie chicken, breast meat diced (about 2 cups)
* 3/4 cup reserved pasta cooking water
* ½ cup peanut butter
* ¼ cup low-sodium soy sauce
* 2 tablespoons rice vinegar or mild white vinegar
* 2 tablespoons bottled or fresh lime juice
* 1 tablespoon bottled minced ginger
* 1/8 teaspoon cayenne pepper


In a large pot of lightly salted boiling water, cook the spirals according to package directions.
Add carrots to pasta during last 3 minutes of cooking.
Before draining the pasta, dip a measuring cup into the cooking water and measure out 3/4 cup of the water; set aside.
Drain the pasta and carrots, rinse, and transfer to a large serving bowl. Add the chicken and set aside.
Place remaining ingredients in a food processor or blender container and process or blend until smooth.
Drizzle peanut butter mixture over pasta and chicken, tossing well.

Ravioli and Zucchini Soup

* 1 (28-ounce) can crushed tomatoes with basil
* 1 (32-ounce) container vegetable broth
* 1 teaspoon Italian seasoning
* 1 teaspoon bottled minced garlic
* ½ teaspoon salt
* ½ teaspoon pepper
* 2 medium zucchini, quartered and cut into ½-inch dice
* 2 (9-ounce) packages refrigerated cheese-filled ravioli
* Parmesan cheese, optional


In a large saucepan over medium-high heat, combine the tomatoes, broth, Italian seasoning, garlic, salt and pepper, stirring well to mix. Bring to a boil.

Add the zucchini, stirring well to mix. Continue to cook for 5 minutes.

Add the ravioli, reduce heat to medium, and cook until the ravioli are tender and float to the surface, about 10 minutes. Top individual servings with Parmesan cheese, if desired.

Cheesy Baked Spaghetti

Ingredients:

1 box spaghetti
1.5 jars spaghetti sauce
2 tbsp. butter
1 12 oz. container ricotta cheese
¼ cup sour cream
½ cup alfredo sauce
2 cups mozzarella cheese
¼ cup parmesan cheese

Cook spaghetti and drain. While pasta is still hot, mix in butter, sour cream, ricotta and half of the parmesan cheese. Spread a layer of alfredo sauce in a casserole dish and add spaghetti mixture. Cover with sauce and top with mozzarella cheese and rest of parmesan. Bake covered with foil at 370 degrees for 45 minutes. Remove foil and cook an additional 15 minutes until cheese is browned.

Courtesy of this site.

Gnocchi With Spinach and Ricotta

• 1 (1-pound) package potato gnocchi
• 1 cup fat-free half-and-half
• 1 teaspoon flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon nutmeg
• 1 (10-ounce) bag prewashed baby spinach leaves
• ½ cup nonfat ricotta cheese
• 1 cup shredded part skim mozzarella cheese

1. Preheat the broiler and move top oven rack 4 to 6 inches from heat.
2. In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.
3. Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently.
4. Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.
5. Remove from heat, then add gnocchi, stirring to mix well.
6. Spoon ricotta over gnocchi in five large dollops and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Courtesy ParentsConnect.com

One-Pot Tuna and Mac

2 1/2cups (625 mL) water
2 chicken or vegetable bouillon cubes (or 1 tbsp/15 mL bouillon powder)
2cups (500 mL) small pasta shells (or elbows or other small pasta shape
1cup (250 mL) milk
2cups (500 mL) fresh, frozen or canned green beans, peas or broccoli, cut into 1/2 in. (1 cm) pieces
1/4tsp (1 mL) black pepper
1 1/2cups (375 mL) cheddar cheese, shredded
184g can chunk tuna, drained


1. In a medium saucepan, bring the water and bouillon cubes or powder to a boil over high heat. Add the uncooked pasta and bring back to a boil, stirring. Lower the heat to medium-low and cook for 5 minutes, stirring occasionally to prevent the pasta sticking to the bottom of the pot. Add the milk, veggies and pepper and continue to cook, partially covered, for another 5 minutes, stirring frequently. Remove from heat, add the cheese and tuna and stir just until the cheese is melted.

Spinach Artichoke Pasta Sauc

(This is a Rachael Ray recipe apparently, not mine.)

1 10-oz box frozen spinach
2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1 tablespoon unsalted butter
3 garlic cloves, chopped
1 small onion, peeled and halved
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1/8 teaspoon freshly grated nutmeg (eyeball it)
1 14 ounce can artichoke hearts in water, drained and chopped
A couple handfuls grated Parmigiano-Reggiano or Pecorino Romano cheese
Salt and black pepper
1 pound cheese tortellini or flavored tortellini, such as wild mushroom

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a boil. Season the sauce with nutmeg and reduce the heat to low.

Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.

Salt the boiling water and cook the tortellini according to the package directions, about 3-5 minutes. Drain it well and toss with the spinach artichoke sauce. Serve immediately.

Crockpot Mac N' Cheese

• 16ozs cooked pasta
• 1 lg can evaporated milk
• 2 cups milk
• 1/2 cup melted butter
• 1 tsp salt
• 2 eggs beaten
• 2 cups grated cheddar cheese
• 1 cup grated gruyere
• 1 cup crumbled roquefort
• crisp cooked bacon, crumbled to taste

Mix all ingredients except bacon in crock pot and cook on low for 2.5-3.5 hours, stirring occasionally. Stir in bacon, and add some extra cheese to the top about 1/2 hour before serving.