Pasta Con Broccoli

Pasta Con Broccoli

"This is a fresh pasta dish, best served immediately after cooking."

INGREDIENTS
4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
1/4 cup fresh sliced mushrooms
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS
Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Lasagna

PREP TIME
45 Min
COOK TIME
1 Hr 45 Min
READY IN
2 Hrs 30 Min

INGREDIENTS
1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

DIRECTIONS:


In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.


While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


Preheat oven to 350 degrees F (175 degrees C).


Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Antipasto Pasta Salad

Antipasto Pasta Salad

Serves: 10-15
Prep. Time: 0:30

1 lb. box shell, bow-tie, OR elbow macaroni
1/4 lbs. Genoa salami slices - chopped
1/4 lbs. pepperoni slices - chopped
1/2 lbs. Asiago OR Italian sharp cheese - diced
6 oz. can chopped black olives - drained
1 med. red bell pepper - seeded, diced
1 med. green bell pepper - seeded, diced
3 med. ripe tomatoes - chopped
1 packet Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbls. dried oregano1 Tbls. dried parsley
1 Tbls. grated Parmesan cheese
salt and pepper - to taste

-Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.-In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, and tomatoes.-Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad.-Whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt, and pepper.-Just before serving, pour dressing over the salad and mix well.

Angel Hair Pasta Garlic Shrimp & Broccoli

Angel Hair Pasta Garlic Shrimp & Broccoli

This quick meal is a sure way to impress guests without the hassle.

Serves: 4
Prep. Time: 0:30

3 Tbls. butter OR margarine - divided
1 1/2 Tbls. all-purpose flour
1 1/2 cups milk - low-fat okay
1/2 cup heavy whipping cream
1 1/2 Tbls. basil pesto
1 1/2 Tbls. chopped fresh parsley
6 cloves garlic - minced, divided
1/4 cup grated Parmesan cheese - low-fat okay
1 tsp. salt
1/2 tsp. white pepper1 splash Worcestershire saucehot sauce - to taste
1 lb. raw jumbo shrimp - peeled, deveined
1 tsp. salt
2 cups fresh OR frozen broccoli florets - cooked until tender

-In a saucepan over medium heat, melt 1 1/2 Tbls. butter; stir in flour; cook, stirring constantly, for 2 minutes.-Slowly whisk milk and cream into pan; simmer, stirring constantly, until thickened, about 10 minutes.-Stir pesto, parsley, 3 cloves minced garlic, Parmesan, salt, pepper, Worcestershire sauce, and hot sauce into saucepan; reduce heat to low and keep warm.-In a skillet over medium-high heat, melt remaining 1 1/2 Tbls. butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and sauté for 5 minutes or until shrimp are pink; do not overcook.-Toss shrimp, broccoli, and pasta together and pour sauce over top.


2 cups cooked angel hair pasta