Pasta Primavera

1 (12oz) pkg penne pasta
1 zucchini chopped
1/2 red bell pepper julienned
1 C fresh green beans trimmed and cut in 1 inch pieces
1/4 C olive oil, divided
1/4 tsp salt
1/4 tsp pepper
1/2 TBS lemon juice
1 yellow squash chopped
1 carrot, julienned
1/2 pint grape tomatoes
5 spears asparagus, trimmed and cut into 1 inch pieces
1 TBS Italian dressing
1 TBS Butter
1/4 large yellow onion thinly sliced
2 cloves garlic
2 tsp lemon zest
1/3 C fresh parsley
3 TBS balsamic vinegar
1/2 C grated Romano cheese

DIRECTIONS

Preheat oven to 450
Line baking sheet with foil.
Bring large pot with salt to boil. Add pasta and cook for 10-12 mins. Drain.
In a bowl toss squash, zucchini, carrot, pepper, tomatoes, beans and asparagus with 2 TBS olive oil, salt, pepper, lemon juice and dressing.
Arrange veges on sheet and roast 15 mins till tender.
Heat remaining olive oil and butter in pan. Stir onion and garlic and cook till tender.
Mix in pasta, lemon zest, basil, parsley and vinegar. Gently toss and cook till heated through.
Remove and transfer to large bowl. Toss with roasted veges and sprinkle with cheese to serve.

Can add shredded chicken too for more protein.

Red Pepper Alfrado

Ingredients

• 6 red peppers, halved, with all the seeds and membrane removed
• 2 Tbsp olive oil
• 1/2 medium white onion, chopped
• 1 Tbsp garlic, minced
• 2 Tbsp butter
• 1 cup chicken or vegetable broth
• 1/4 cup milk
• 1/4 cup half and half
• 1/4 cup 1/3 less fat cream cheese
• 1/2 cup freshly grated parmesan cheese
• 1 Tbsp basil, minced
• Salt and red pepper flakes, to taste
• 1 lb pasta, cooked
• Fresh basil and parmesan cheese for garnish

Instructions

• Turn oven on to broil.
• Cover a baking sheet with foil and place the red pepper halves on the sheet, inside facing down.
• Broil for 10-15 minutes, until outside skin is blackened.
• Remove peppers from baking sheet and place in a gallon-sized ziplock bag for 10 minutes, seal.
• While peppers are steaming, in a large skillet cook the onion in the olive oil until onions are soft.
• Remove peppers from bag, peel off the skin (it should come off easily with your fingers), and chop the peppers.
• Add the peppers and garlic to the onion.
• Place mixture into a blender or food processor and blend until smooth.
• Melt the butter in the same skillet and then add the blended mixture.
• Add broth, milk, half and half, and cream cheese. Whisk until smooth and combined.
• Let simmer until the mixture thickens (about 3-4 minutes).
• Add parmesan cheese, basil, salt and red pepper flakes. Whisk until combined.
• Serve sauce over cooked pasta and garnish with fresh basil and parmesan cheese.

http://www.favfamilyrecipes.com/

Taco Stroganoff (therecipecritic.com)

Ingredients

• 1 onion chopped
• 1 lb ground beef
• 1 envelope taco seasoning
• ½ cup water
• 1 (14½ ounce) corn with peppers
• 1 8 ounce package chive and onion cream cheese
• 1 cup shredded cheddar cheese
• 8 ounces egg noodles cooked and drain
• optional toppings:
• cilantro
• tortilla strips
• olives
• tomatoes

Instructions

1. Cook onions and ground beef in large saute pan until beef is browned. Drain fat. Add taco seasoning, water and corn to beef mixture in pan; cook 1-2 minutes.
2. Add cream cheese and cheddar; cook until it heated through and cheese melts.
3. Serve over noodles or toss with noodles and top with optional toppings.

Tuna Caserole (Haley Moke)

Ingredients

Package of Pasta
3 cans tuna
One diced onion
1 cup diced celery

1 cup peas

cheese sauce 

Half stick of butter 

1/4 cup flour

2 Cups milk

1 C of grated cheese

bread or rolls
salt and pepper

Directions

Cook pasta according to package. While the pasta is cooking add tuna and peas to a bowl then cook onions and celery with 1/2 TBS of butter until clear looking. Then add them to the bowl with the tuna. Drain pasta and leave it. Make cheese sauce by getting a saucepan and putting it to med heat.  Add half a stick of butter and let it slowly melt. Add 1/4 cup of flour and whisk together to make a paste. Then add 2 cups of milk and keep whisking till it’s nice and thick. If it’s too thick add more milk. Add salt and pepper to the mix. Then turn off the heat and add the cheese and whisk until it melts. 

Now you’re ready to put it together.  

Get a casserole dish and add half the pasta then half the tuna mix then half the cheese sauce. 

Then do the same layering again. Pasta, tuna, cheese sauce. Then put the broken bread/roll pieces on top with cheese sprinkled ontop of the bread. Cover with foil and cook for 20 mins at 350. Then take the foil off and cook till top looks golden. 

Margherita Pasta

Margherita Pasta (updated)

It's summer and if you're like me, you're thinking of every way to avoid turning on the oven, but not eat a sandwich or salad. Again. You're in luck. This recipe involves the stove, but only for a few minutes.

I originally posted this recipe in 2010, but have updated it a bit. Spaghetti Margherita is a simple and straight-forward dish. While the pasta is cooking, you can throw together the sauce.

Some people think- Margherita Pasta? Is that alcoholic? The answer is no. Legend (some question this) says that Pizza Margherita was created in the late 1800's, and named for Queen Margherita to reflect the colors of the Italian flag. The pasta variation followed.

I know I say this all of the time, but EVERYONE loves this dish. When I make it for my boys, they love it, even though it isn't a meat dish. Now that's saying something. Since they have never jumped aboard the "meat is not all that good for you and you should eat it sparingly" train.

Lazy summer days mean lazy summer nights.

This dish fits perfectly with that theme.

Spaghetti Margherita (updated 8/2014)

A Bountiful Kitchen

print recipe

3/4 lb. spaghetti, cooked "al dente", drained

¼ cup extra virgin olive oil

2 tablespoons butter (optional) optional, but highly recommended for flavor

1-2 cloves garlic, minced

2 lbs. Roma tomatoes (about 10-12) coarsely chopped or grape tomatoes

1 cup fresh basil leaves, chopped

1 teaspoon salt

1 teaspoon sugar

1 teaspoon fresh ground pepper

1/2 lb. fresh mozzarella, cut into 1/2 inch cubes

½ cup grated Romano or Parmesan cheese

additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce.

In large skillet, heat oil and butter over low heat. Saute the garlic until fragrant over low heat, about 1 minute. Add tomatoes, sugar, salt and pepper. Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes. Cook for 2-3 minutes, just until all pasta is heated through. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.

Serves 4 as a main dish, 6 as a side.

http://www.abountifulkitchen.com/2014/08/margherita-pasta-updated.html

BLT Pasta Salad

BLT Pasta Salad with Buttermilk Ranch Dressing
A Bountiful Kitchen
print recipe

Salad:
1/2 lb bacon
1 large head Romaine lettuce, washed and dried (yield about 16 cups of loosely packed lettuce)
1 lb Grape tomatoes or Roma tomatoes
1-1 1/2 lb cheese-filled ravioli ( I use a 1 lb 4 oz package)
1-2  tablespoons olive oil
2 tablespoons dry Ranch dressing mix

Buttermilk Ranch Dressing
adapted from The Huffington Post 

1/2 cup well shaken buttermilk
2 tablespoons sour cream
2 tablespoons mayo
1 teaspoon chopped fresh: tarragon, dill, parsley, chives (all or a combo of these)
1 clove garlic, minced
1/4 teaspoon Dijon mustard
two dashes Tabasco or other hot sauce
Coarse sea salt and fresh ground pepper to taste

Prepare dressing:
Place all of the dressing ingredients in a jar. Shake until blended well.
Refrigerate until ready to serve. If you have an immersion blender place all of the ingredients in a jar and pulse until the herbs are chopped fine.

Salad:
Cook bacon over medium heat until crisp.  Remove bacon from pan and place on paper towels. Pat any remaining grease off of bacon. Place on a cutting board and chop. Set aside.
Cook the pasta according to package directions. Do not overcook. Rinse with cold water, drain. Toss the pasta with 1-2 tablespoon olive oil and 2 tablespoons prepared dry ranch dressing mix. Refrigerate until ready to use.  Let the pasta cool completely before adding to the salad, or the pasta will wilt the lettuce.
Cut the lettuce into bite size pieces.
Slice the grape tomatoes in half, or if using Roma tomatoes, cut into chunks.
Arrange the lettuce in a large bowl. Place the tomatoes over top of the lettuce and top with cooled pasta. Refrigerate until ready to serve.
When ready to serve, toss the salad a bit,  sprinkle with bacon and drizzle with fresh ranch. Serve salad with additional dressing on the side.
Serves12 as a side dish

Tips:
Dressing:
-When purchasing buttermilk, I try to buy brands that are thicker in texture. Locally (Utah) my favorite brand is Winder Dairy. Their buttermilk is significantly thicker than other brands. If you are concerned about using up all of your buttermilk, try making ABK's buttermilk pancakes, buttermilk biscuits, buttermilk syrup, blueberry buttermilk scones...search "buttermilk" in the search bar on the right side of the main page.
-I do not recommend using dry buttermilk for this dressing.
-I usually double the dressing recipe so I can have leftovers for other salads.
Salad:
-You may use any type of filled pasta in this salad . I like cheese or a combo of spinach and cheese  filled ravioli, but tortellini also works well.
-You may add additional lettuce to this salad to create more servings. If doubling this recipe, double the lettuce but only 1 1/2 the bacon, tomatoes and pasta. Any type of lettuce may be used ( I have even used spinach) I like Romaine because it has a very firm texture, which makes it a good lettuce to support the heavy pasta and tomatoes in this dish. I also like Romaine's dark green color.
http://www.abountifulkitchen.com/2015/02/blt-pasta-salad-with-buttermilk-ranch.html

Creamie bowtie pasta

Ingredients

• 1 pkg. bow tie pasta
• 1/2 c. (1 stick) butter (the real stuff-- can be reduced to 1/4 c. to make lighter)
• 2-3 cloves garlic, minced
• 3/4 c. grated Parmesan cheese
• 1-2 chicken bouillon cubes
• 1 pint heavy cream (or half & half to make lighter)
• salt & pepper to taste
• 10-15 spears asparagus, blanched and cut into pieces
• 1/2 c. bacon, crumbled
• 1/2 c. toasted pinenuts (or to taste)
• Parsley, to taste
• Parmesan cheese, to taste

Instructions

• Boil bow tie pasta in salted water until al dente. Do NOT over cook.
• In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
• Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

I found this at favourite family recipies.

Tortellini & Italian Sausage Soup

Tortellini & Italian Sausage Soup
3 links Italian sausage (12 ounces)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (don’t leave this out! I did once and it wasn’t the same…)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated (great way to use your food processor if you have one)
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley (yes, that’s two tablespoons)
If you’re using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. And just so you know, both Sara and I have tried taking pictures of this method and there is no G-rated way of posting those pictures…
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you’ll want to drain it when it’s about halfway cooked. Meanwhile, chop onions and garlic

and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini

and simmer for another 15 minutes or so.
Add the tortellini

and cook until tender, and then serve with bread and freshly-grated Parmesan.

Note: If you’re making breadsticks, start the dough first, then prepare the first “phase” of the soup while the dough is rising. While the soup is simmering, twist the breadsticks, let them rise, and they’ll be done baking about the same time the soup is done.

This is from the website 'Our best bites'