Tuna Bean Pasta Salad

1 lb. pasta, I like med. shells
1 15 oz. can white or kidney beans, rinsed and drained
1 can tuna, rinsed, drained and flaked
4 green onions, chopped
2+ TB Italian Parsley, chopped

Dressing:
1/2 cup olive oil
3TB white wine vinegar
1/2-1 reg size lemon, squeezed
1 TB Dijon mustard
Salt and pepper

Cook pasta slightly less time than package directions to keep firm and al dente.  Rinse in cold water to chill. Mix all ingredients to get her and toss with dressing.

Submitted by: Kamdyn

Linguine with Shrimp Scampi

Vegetable oil
Salt
3/4 lb. linguini
3 TB unsalted butter
2 1/2 TB good olive oil
1 1/2 TB minced garlic (about 4 cloves)
1lb. Large shrimp (about 16), peeled and deveined
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half rounds
1/8 tsp. hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1TB salt and the linguine, and cook for 7-10 minutes, or according to package directions.

Meanwhile, in another large , heavy-bottomed pan, melt the butter and olive oil over medium-Low heat.  Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily!  Add the shrimp, 1 1/2 tsp. of salt, and the pepper and sauté until the shrimp have turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.


Submitted by Juli courtesy of Barefoot Contessa

Simply Lasangna

1lb. Ground beef
2 1/2 cups shredded low moisture part-skim mozzarella cheese, divided
2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
26 oz. spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Preheat oven to 350 degrees. Brown meat in a large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella, the ricotta, 1/4 cup Parmesan cheese, parsley and egg until well blended, set aside.
Drain meat, return to skillet. Stir in spaghetti sauce. Pour water into the empty jar, cover and shake well,  Add to skillet, stir until well blended.
Spread 1 cup of the meat sauce onto the bottom of a 9x13 baking dish, top with a layer of 3 uncooked noodles.
Spread 1/3 of the ricotta cheese mixture and 1cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
Sprinkle with remaining 1 1/4 cup mozzarella cheese and remaining 1/4 Parmesan cheese. Cover tightly with greased foil. Bake for 45 minutes. Remove foil and continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting.

Submitted by Juli

Chicken Tortellini Soup

3 cooked Chicken Breasts
2cups Chicken Broth
2 cans Cream of Chicken Soup
2 cans Chicken Stock or Water, chicken stock is best
1/2 cup sliced Carrots, or more
4-5 oz. broccoli, or more
1/2 Onion, diced
1/4 tsp. dried basil
1/4 tsp. dried Oregano
1 pkg., 16 oz.  Digornio Mozzarella and Garlic Tortellini, or whatever you like best

Put everything together except the broccoli and tortellini in a stockpot over medium heat for 20 minutes. Add the broccoli and tortellini and simmer until done. About 10 minutes.

Submitted by Juli

Aimee's Famous Spaghetti

1 big can Hunts 4 cheese sauce

1/2 jar Ragu super chunky mushroom sauce

green pepper, chopped

onion, chopped

1 lb. ground beef

spaghetti

Brown the ground beef. Drain any fat. Add the onions and peppers. Season with lawry's seasoning salt, garlic powder and salt and pepper. Add sauces and 1 tsp sugar. Simmer until ready. Serve over spaghetti noodles cooked according to package directions.

Balsamic Chicken Pasta

So yummy, especially if you are a balsamic fan.

1 lb. pasta (I like rotini or penne, something short, not noodles)
4 chicken breasts, cut in 1" slices
1 carton cherry or grapes tomatoes
1/3-1/2 c. olive oil
1 c. balsamic vinegar
2 c. basil, chopped
2-3+garlic cloves, chopped
1 tsp. red pepper flakes
2 tsp. capers, optional
4 oz. parmesan cheese, grated

Cook pasta according to pkg. directions.
Toss the rest of the ingredients, except cheese in a shallow pan or jellyroll pan.
Broil 7-10 minutes or until chicken is done.
Toss with pasta, add cheese.

Submitted by: Kamdyn

Vegetable Penne Pasta

2 cans diced tomatoes
2 zucchini, quartered lengthwise and cut into slices
2 TB oil
3 cloves garlic, minced
2 c. mushrooms, sliced
large pinch of crushed hot pepper flakes
4 oz. light cream cheese
1 onion, chopped
1 TB. basil
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 tsp. raspberry vinegar
5 c. penne pasta

In skillet, heat oil over medium heat; cook garlic, mushrooms, onion, basil, oregano, salt, pepper, and pepper flakes, stirring often for about 4 minutes. Stir in chopped tomatoes and increase heat to medium high. Cook for about 5 minutes stirring occasionally. Add zucchini and vinegar. Reduce heat, stirring often until zucchini is tender. Stir in cream cheese until blended. Cook penne according to pkg. directions, drain. Add sauce to pasta and toss to coat.

Submitted by: Laura

Fettuccini Milano

1 lb. bulk Italian sausage (I like half mild and half hot)
3 c. sliced mushrooms
1 1/2 tsp. garlic, minced
1 green bell pepper, chopped
1 c. green onion, chopped
1 tsp. basil
1/2 tsp. oregano
1/4 tsp. rosemary
1/2 tsp. pepper
salt to taste
1/2 c. olive oil
1/2 c. butter
1 pkg. fettuccine
freshly grated parmesan cheese

Cook fettuccine and set aside.
Brown sausage in a skillet. Once cooked, drain the grease from the pan and drain the sausage on paper towels. In the same skillet add the butter and olive oil. Once the butter has melted add the garlic and saute about 1 minute (don't let it brown). Then add mushrooms, peppers, green onions, parsley, and all other seasonings. Cook until vegetables are soft and remove from heat. Stir back in sausage. Toss together fettuccine and parmesan cheese, then toss with sauce and serve.

Submitted by: Laura

Tortellini Soup

1/2 to 1lb. hot or sweet Italian sausage, casing removed and cut into chunks
1/2 c. chopped onion

Brown sausage and onion until well done-drain excess fat.

In a large soup pot combine:
2 14 oz. cans of chicken broth
4 c. water with 4 bouillon cubes
2 14oz. cans diced tomatoes (Italian style) with the juice
1-2 tsp. Italian seasoning
Bring to a boil. Simmer for 15 minutes. Then add:

2-3 sliced zucchini
1 pkg. sliced mushrooms
1 pkg. cheese tortellini (fresh or frozen)
Boil for 10-15 minutes allowing tortellini to cook through.
Serve hot, sprinkled with Parmesan cheese.

Submitted by: Lisa

Alfredo Sauce

1/4 c. butter
3/4 c. parmesan cheese
1/2 c. cream
2 Tb. chopped parsley

Melt butter, gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly just to a boil. Remove from heat and add parsley. Serve over pasta with chicken.

Submitted by:Jane

Our Favorite Lasagna

1 lb. ground beef or sausage
2 1/2 C. mozzarella cheese, shredded and divided
1 container ricotta cheese
1/2 C. Parmesan cheese, grated, divided
1/4 C. parsley, chopped
1 egg, lightly beaten
26 oz. spaghetti sauce
1 C. water
12 lasagna noodles, uncooked

Brown meat in a skillet. Mix 1 1/4 c. ricotta, mozzarella cheese, 1/4 c. Parmesan cheese, parsley and egg until well blended. Set aside. Drain meat then add spaghetti sauce to skillet with meat. Pour water into empty jar, shake well, add to skillet. Spread 1 c. meat sauce into bottom of 9x13 pan, top with layer of 3 uncooked lasagna noodles. Spread 1/3 of the ricotta mixture and 1 c. of the meat sauce over layer of noodles. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 c. mozzarella cheese and 1/4 c. Parmesan cheese. Cover lightly with greased foil. Bake 45 minutes at 350 degrees. Remove foil, bake 15 more minutes. Let stand 15 minutes before cutting to serve.

Submitted by: Jane