Pastitsio Cream

Pastitsio Cream

Ingredients:
1. Butter a baking pan and put in half the macaroni.
2. Cover with the meat filling. Top with remaining macaroni.
3. Sprinkle with cheese and cover with the cream.
4. Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or
until golden brown.
5. Cool for 20 minutes then cut into square pieces and serve.
FLORIBBEAN PASTA RISOTTO WITH SHRIMP &
BLACK BEANS
Makes: 6 to 8 Servings
1 lb Ozro
1 tbsp oil
1 large onion, chopped
1 medium red bell pepper, chopped
2 large garlic cloves, minced
2 14.5 oz can fat-free, reduced sodium chicken broth
2 cups orange juice (from carton)
1/4 cup cooking sherry
2 tsp Caribbean jerk seasoning
1- ½ lbs medium shrimp, shelled and deveined
1 15 oz can black beans, drained and rinsed
1/4 cup chopped fresh cilantro
1. Cook pasta according to pasta directions.
2. While pasta is cooking, heat oil in large deep skillet over medium heat.
3. Add onion, red bell pepper, and garlic; saute until tender, about 4 minutes.
4. Stir ozro, chicken broth, orange juice, cooking sherry and jerk seasoning; bring to boil, stirring
frequently.
5. Return heat to medium-low; partially cover and simmer 10 minutes, stirring occasionally.
6. Stir in shrimp and black beans; simmer 2 minutes more.
7. Turn off heat, cover tightly and let stand 10 minutes, or until liquid is almost absorbed. Stir in
cilantro.
MOSTACCIOLI AND SHRIMP WITH TANGERINE
BASIL SAUCE
Makes: 4 to 6 Servings
1 lb Mostaccioli, Ziti or other medium pasta shape, uncooked
5 ½ cups tangerine or orange juice, divided
1 large yellow onion, minced
1 tbsp jalapeno, seeded and minced
2 bay leaves
2 tbsp garlic, minced and divided
1 tbsp oil or vegetable oil
1 medium red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
salt and pepper to taste
1 cup Brie cheese (about 4oz), diced
2 tbsp basil leaves, thinly sliced
1 cup tangerine or orange segments
1/3 cup slivered almonds, lightly toasted
1. Combine 5 cups of the tangerine or orange juice, the yellow onion, jalapeno, bay leaves and 1 tsp
of garlic in a medium saucepan.
2. Bring to boil and cook until liquid is reduced by two-thirds.
3. Remove the bay leaves. Allow to cool.
4. Transfer juice mixture to a blender and blend until smooth.
5. Add salt and pepper to taste and set aside.
6. Prepare pasta according to package directions.
7. While pasta is cooking, add the oil, red onion and shrimp to a medium skillet.
8. Saute 1 minute.
9. Add the remaining ½ cup tangerine or orange juice to the skillet and cook over low heat.
10. Drain the pasta, return it to the pot and add the reserved orange sauce and the shrimp mixture.
11. Cook over low heat 1 minute.
12. Stir in Brie and basil.
13. Stir until Brie is melted.
14. Transfer to a serving bowl.
15. Garnish with orange segments and toasted almonds.
16. Serve immediately.
FETTUCCINE WITH VEGETABLES AND SCALLOPS
Makes: 6 Servings
12oz Fettuccine, uncooked
2 tbsp olive or vegetable oil
2 stalks celery, julienned
1 res bell pepper, julienned
3 carrots, julienned
3 green onions, julienned
1 lb raw scallops
½ cup fresh orange juice
red pepper flakes to taste
1 tsp grated orange zest
3/4 cup grated Romano cheese
parsley to garnish
1. Cook pasta according to package directions. Drain.
2. Heat oil in large skillet; add celery, peppers, carrots and green onions.
3. Cook, tossing until crisp but tender.
4. Slice scallops in thirds (bay scallops can be used whole).
5. Add to vegetables and toss until opaque, about 1 to 2minutes.
6. Add orange juice, pepper flakes and orange zest.
7. Cook 2 more minutes: pour over cooked pasta.
8. Toss with cheese.
9. Garnish with parsley.
CAPELLINI ORANGE ALMONDINE
Makes: 6 to 8 Servings
1 lb Angel Hair or your favourite long, thin pasta, uncooked
2 tbsp margarine, divided
½ cup orange spreadable fruit or orange marmalade
1/4 cup whole milk
1 6oz can mandarin oranges, drained
½ cup almonds, toasted
Cinnamon, for sprinkling
1. Prepare pasta according to package directions, drain.
2. In a saucepan, melt margarine and orange fruit spread.
3. Toss with pasta.
4. Brown almonds in 1 tbsp margarine.
5. Add milk, mandarin oranges and toasted almonds to pasta mixture.
6. Blend well, divide among dessert plates and sprinkle with cinnamon and serve.
LINGUINE WITH HAWAIIAN GRILLED CHICKEN
Makes: 6 to 8 Servings
1 lb Linguine or Vermicelli
1- ½ lb boneless, skinless chicken, cut into 1"x 3" strips
1 - ½ cup light soy sauce
1 cup dark brown sugar, packed
4 tbsp dark Oriental sesame oil
1 tbsp grated fresh ginger root
1 20oz can pineapple chunks in juice, drained and reserve juice
2 medium onions, cut into 1" chunks
2 medium red bell peppers, cored and cut into 1" pieces
2 medium yellow bell peppers, cored and cut into 1" pieces
½ cup toasted chopped macadamia nuts
1. Mix together the soy sauce, brown sugar, ginger, sesame oil and the juice drained from the
canned pineapple.
2. Reserve 1 cup of sauce for the pasta.
3. Pour remaining sauce over the chicken, pineapple, onion, and pepper chunks and marinate for
approximately 20 minutes, stirring occasionally.
4. Prepare grill, either charcoal or gas barbecue.
5. While waiting for grill, cook pasta according to package directions.
6. Drain and toss with remaining sauce and place in large serving dish.
7. Skewer marinated chicken and vegetables and grill until cooked through; turning occasionally.
8. Remove from skewers and arrange over pasta.
9. Sprinkle with macadamia nuts and serve.
SUMMER PASTA SALAD
Makes: 6 to 8 Servings
1 lb Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp low-sodium chicken broth
½- 3/4 lb skinless, boneless chicken breast halves, cut in 1-inch pieces
8 plum tomatoes ( about 1 ½ lbs), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pine nuts
Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp Parmesan cheese
2 tbsp toasted pine nuts or walnuts
½ cup low-sodium chicken broth
1 tbsp olive oil
1 ½ tbsp red wine vinegar
salt
freshly ground black pepper
Garnish:
Cilantro sprigs
Blue corn chips
1. Prepare pasta according to package directions.
2. Drain and set aside in large serving bowl.
3. Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.
4. Heat Chicken broth in non-stick skillet over medium heat.
5. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through.
6. Add chicken, tomatoes, red onion and pine nuts to pasta.
7. Toss with all of the Cilantro Pesto until well combined.
8. Garnish with Cilantro sprigs and blue corn chips.
TURKEY TETRAZZINI
Makes: 6 Servings
8oz (about 4 cups) Wide or Extra Wide Egg Noodles, uncooked
Vegetable cooking spray
2 cups low-sodium chicken broth
2 cups boneless, skinless cooked turkey, diced
12oz mushrooms, thinly sliced
1/4 cup chopped fresh parsley
1 bay leaf
1 cup milk
2 tbsp cornstarch
4 tbsp dry bread crumbs
1 tsp olive or vegetable oil
2 tbsp grated Parmesan cheese
1. Cook pasta according to package directions.
2. While pasta is cooking, heat oven to 350F.
3. Lightly spray an 11 x 7-inch baking dish with vegetable spray.
4. Combine chicken broth, turkey, mushrooms, onion, parsley and bay leaf in a 2 quart saucepan
over medium heat.
5. Heat to boiling, cover pot and cook 5 minutes.
6. Stir milk and cornstarch together in a bowl until the cornstarch is dissolved.
7. Stir milk mixture into the saucepan.
8. Heat to boiling, stirring constantly.
9. Reduce heat to simmering.
10. Simmer, covered, 3 minutes.
11. Remove from heat.
12. When pasta is done, drain well and return to pot.
13. Remove bay leaf from sauce and pour sauce into pot.
14. Stir until pasta is coated with sauce.
15. Transfer mixture to the prepared baking dish.
16. Mix the bread crumbs, oil and Parmesan cheese together in a small bowl until evenly blended.
17. Sprinkle mixture over pasta.
18. Bake until crumbs are golden brown and edges are bubbling, about 20 minutes.
19. Serve hot.
SPICY CHICKEN FETTUCCINE
Makes: 5 tp 6 Serves
12 oz Fettuccine, uncooked
2 tbsp margarine
12 oz boneless skinless chicken breasts
6 oz (about 6) scallions, trimmed and chopped (about 1 cup)
2 large ribs celery, chopped (about 1 cup)
1 medium red bell pepper, cored, seeded and chopped (about 2/3 cup)
2 tbsp flour
1 1/4 cups chicken broth
1 ½ tbsp lemon juice
2 tsp paprika
1 tsp onion powder
½ tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp chicken bouillon powder
1/4 tsp cayenne pepper
1. Prepare pasta according to package directions.
2. While pasta is cooking, saute chicken breasts in margarine over medium heat until browned and
cooked through, about 4 minutes. Remove the chicken from pan, cut in half and chill.
3. Add flour to pan; stir.
4. Add green onions, celery, and peppers to saute pan. Saute until crisp tender. Stir in remaining
ingredients. Heat until sauce begins to simmer.
5. When pasta is done, drain well. Toss pasta with sauce; top with chicken.
BARBECUED CHICKEN PASTA
Makes: 4 Servings
10oz Rigatoni, Mostaccioli or other medium pasta shape, uncooked
1 tbsp vegetable oil
4oz boneless, skinless chicken breast, cut into ½ -inch cubes
1/4 cup green bell pepper, thin julienne
1/4 cup red onion, thin julienne
1 tsp garlic, finely chopped
½ cup marinara or tomato sauce, preferably homemade
1/4 cup hickory-smoked barbecue sauce
½ cup grated provolone cheese
½ cup grated smoked gouda cheese
3 scallions, trimmed and sliced thin
1/4 cup (loosely packed) whole cilantro leaves
1. Prepare pasta according to package directions.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Add chicken and saute, stirring occasionally, until browned on all sides, about 3 minutes.
4. Add belle pepper, onion, and garlic and cook until pepper turns bright green, about 1 minute.
5. Add marinara sauce and barbecue sauce and heat just to boiling.
6. Remove from heat.
7. Drain pasta, reserving 1/4 cup of water and return pasta to the pot.
8. Add chicken mixture and cheese to the pot.
9. Stir over low heat until pasta is coated with sauce.
10. Transfer pasta to a serving bowl and top with scallions and cilantro.
HONEY- MUSTARD CHICKEN WITH FETTUCCINE
Makes: 4 Servings with leftovers or 8 total
18 oz Fettuccine, uncooked, broken in half
1 lb skinless, boneless chicken breasts, sliced in half crosswise
1 large red onion, sliced into 12-inch thick rounds
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp flour
1 14 ½ can low-sodium chicken broth, divided
½ cup chutney
2 tbsp white wine vinegar
1 ½ tbsp parsley, chopped
1 bunch scallions, chopped
1. Prepare pasta according to package directions; drain.
2. Preheat broiler.
3. Lay chicken breasts and onions out on a large cookie sheet.
4. Stir together the mustard and honey and brush it over the chicken and onions.
5. Broil until chicken is firm and cooked through, about 6 minutes on each side.
6. In a small bowl, stir together the flour and 1/4 cup of chicken broth.
7. In a saucepan, bring the remaining chicken broth to a boil.
8. Whisk in the flour mixture and stir until thick.
9. Remove from heat and stir in chutney, vinegar and parsley.
10. When chicken is done, slice it and coarsely chop the onion.
11. Toss with the pasta and sauce and sprinkle with scallions.
12. Set 5 cups aside in the refrigerator and serve the remainder immediately.
PASTA CHICKEN CASSEROLE
Makes: 4 to 6 Servings
8oz Ziti, Mostaccioli or other medium pasta shape, uncooked
2 tbsp margarine, divided
8 oz mushrooms, sliced
3 tbsp all-purpose flour
1 tbsp Dijon mustard
1 3/4 cups skim milk
1/4 tsp salt
2 5oz cans chunk white chicken, drained and flaked
1 2oz jar pimentos, drained and sliced
1/3 cup parmesan cheese, grated
salt and freshly ground pepper to taste
1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. While pasta is cooking, melt 1 tbsp margarine in skillet over medium-high heat.
4. Add mushrooms and saute 2 to 3 minutes.
5. Drain off any liquid and set mushrooms aside.
6. Place the remaining margarine in the skillet and melt over a medium-low heat.
7. With a wire whisk, stir in flour.
8. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and
thickens.
9. Once thickened, stir in mushrooms and remove from heat.
10. When pasta is done, drain well.
11. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper.
12. Combine all ingredients together and transfer to a 2 quart casserole dish.
13. Bake for 15 minutes or until heated through.
14. Serve immediately.
ZINGY LEMON CHICKEN PASTA
Makes: 4 Servings
8oz Radiatore, Elbow Macaroni or other medium pasta shape, uncooked
4 chicken breast halves boned, skinned, cut into 3/4-inch pieces
5 green onions, sliced
1 large clove garlic, minced
1 tbsp butter or margarine
1 tbsp vegetable or olive oil
1/4 cup all-purpose flour
salt
pepper
1/8 tsp cayenne pepper
1 1/3 cups chicken broth
2/3 cup skim milk
2 tsp prepared mustard
1/4 cup freshly squeezed lemon juice
Topping:
1/4 cup almonds, chopped
1/4 tsp paprika (optional)
2 tbsp chopped chives or scallions
1. Prepare pasta according to package directions; drain.
2. Heat butter or margarine and oil in a skillet.
3. Add chicken pieces, green onions and garlic, and saute until chicken is just firm and cooked
through, about 10 minutes.
4. Toss with cooked pasta and set aside.
5. Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim
milk, stirring with a wire whisk until smooth.
6. Place over medium heat and cook, stirring constantly, until thickened.
7. Add mustard and lemon juice.
8. Allow to cool.
9. Add sauce to chicken-pasta mixture.
10. Put into a 2 ½-quart casserole dish.
11. Sprinkle almonds and chopped chives over and bake at 375 F for 10 minutes or until heated
through.
PASTA WITH ITALIAN CHICKEN AND SCALLIONS
Makes: 4 Servings
12oz Fettuccine, uncooked
12 oz boneless, skinless chicken breasts
2 cups non-fat Italian salad dressing
2 cups water, divided
2 bunches scallions or spring onions, chopped
1 chicken bouillon cube
2 tsp margarine
freshly ground black pepper to taste
1 tsp vegetable oil
1 red bell pepper, seeds and ribs removed, chopped
chopped parsley for garnish
1. Prepare pasta according to package directions; drain.
2. In a large skillet, cook chicken in Italian dressing and water over medium-high heat until cooked
through.
3. Remove from pan and allow to cool slightly.
4. Cut into bite-sized pieces.
5. In a medium saucepan, bring 1 cup of water to a boil.
6. Add the onions with margarine and ½ cup of the reserved liquid in a food processor or blender
until smooth.
7. Season with freshly ground pepper to taste.
8. Toss with pasta.
9. In a medium non-stick saute pan, heat oil over medium heat.
10. Add bell pepper and saute until tender, about 3 to 4 minutes.
11. Arrange pasta on a platter and top with chicken and bell pepper.
12. Toss lightly.
13. Garnish with parsley and serve.
LEMON TURKEY STIR-FRY AND PASTA
Makes: 6 servings
1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
1 ½ lbs turkey cutlets, cut into ½-inch strips
1 tbsp soy sauce
1 tbsp white wine vinegar
2 tsp cornstarch
1 tsp lemon pepper
2 tbsp olive or vegetable oil
6 medium green onions, sliced
1 medium fresh lemon, cut into 10 thin sliced and slivered
1 clove garlic, finely minced
1 10oz bag fresh spinach, washed, drained and chopped
1. Prepare pasta according to package directions; drain.
2. In self-closing bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper.
3. Shake bag to coat turkey thoroughly.
4. Refrigerate 30minutes to allow flavours to blend.
5. In a large skillet, over medium heat, saute turkey and marinade in oil 2 to 3 minutes, or until
turkey is no longer pink.
6. Add onions, lemon slivers and garlic; continue to cook until onions are translucent.
7. Stir in spinach and cook until just wilted.
8. Spoon over hot pasta and garnish with parsley and lemon slices, if desired.
BAKED SHELLS WITH MUSHROOM CREAM
Makes: 6 Servings
1lb Medium or Small shells, uncooked
1 tbsp cornstarch
1 ½ cups milk, divided
1.2 cup chicken broth, homemade or canned
salt to taste
freshly ground pepper to taste
1 cup frozen peas, thawed
1 4oz can sliced mushrooms, drained
1/4 cup sliced pimentos
2 cups diced cooked chicken (optional)
3/4 cup grated Parmesan cheese, plus more for passing
1/4 cup unseasoned bread crumbs
1. Prepare pasta according to package directions; drain.
2. Rinse the pasta under cold water until cool and drain thoroughly.
3. Preheat oven to 350F.
4. In a small bowl, stir together the cornstarch and 2 tbsp of the milk until the cornstarch is
dissolved.
5. Heat the remaining milk and the chicken broth in a small saucepan over medium heat.
6. Stir in the cornstarch mixture and heat, stirring, until the sauce is simmering and thickened.
7. Add the salt and pepper and simmer 3 minutes.
8. Pour the sauce into a bowl, add the peas, mushrooms, pimentos, chicken (if using), ½ cup of the
Parmesan cheese and the cooked pasta.
9. Stir the sauce in until it and the vegetables are evenly distributed. Transfer to a baking dish.
10. Stir 1/4 cup of the Parmesan cheese and the bread crumbs together in a small bowl and sprinkle
the mixture over the pasta.
11. Bake until the sauce is bubbling and the topping is golden brown, about 15 minutes.
12. Serve hot.
LINGUINE AND TURKEY SAUTE
Makes: 6 Servings
1lb Linguine or Spaghetti, uncooked
2 cups broccoli florets
1 tbsp margarine
1 large onion, diced
2 carrots, sliced into 1/4-inch rounds
2 stalks celery, diced
2 tbsp all-purpose flour
1 14 ½ oz can low-sodium chicken broth
1 tsp ground sage
2 cups cooked turkey, diced
1/4 cup herbed, stuffing mix
1. Prepare pasta according to package directions.
2. Two minutes before pasta is done, add broccoli florets to water.
3. Cook two minutes; drain pasta and broccoli in colander.
4. In a large skillet, warm the margarine over medium heat.
5. Add the onion, carrots and celery and saute 3 minutes.
6. Stir in the flour.
7. Add the chicken broth and sage and stir in turkey.
8. Stir until the sauce starts to simmer. Simmer 1 minute.
9. Pour the turkey saute over the pasta.
10. Sprinkle stuffing mix on top and serve immediately.
PENNE WITH ARTICHOKE HEARTS AND CHICKEN
CREAM
Makes: 2 Servings
8oz Mostaccioli, Radiatore or other medium pasta shape, uncooked
1 8oz can artichoke hearts, drained
1 tbsp olive or vegetable oil
4 oz boneless, skinless chicken breasts, cut into 1" cubes
½ cup evaporated skimmed milk
2 tbsp chopped fresh parsley
½ tsp Dijon Mustard with seeds
salt and freshly ground pepper to taste
2 tbsp grated parmesan cheese (optional)
1. Prepare pasta according to package directions.
2. While pasta is cooking, squeeze as much water from the artichoke hearts as possible and cut each
piece in half lengthwise.
3. Heat the oil in a large skillet over medium heat. Add the chicken and artichoke hearts.
4. Saute, stirring frequently, until chicken is golden brown, about 6 minutes.
5. Add the evaporated skimmed milk, parsley and mustard to the pan and stir to remove the brown
bits from the bottom and sides of the pan. Heat to boiling and boil until the liquid is reduced in
volume by half.
6. Drain the pasta and transfer it to the skillet. (If the skillet is not deep or large enough, return the
pasta to the cooking pot and add the contents of the skillet to the pot).
7. Heat over low heat, stirring, until the pasta is mixed well with the sauce.
8. Add salt and pepper to taste; toss in parmesan cheese if desired. Divide between bowls and serve
immediately.
PESTO CHICKEN MANICOTTI
Makes: 6 to 8 Servings
8oz Manicotti Shells, uncooked
1 10oz package frozen spinach, chopped, thawed and drained
16oz part-skim ricotta cheese
1 cup grated parmesan cheese, divided
½ cup egg substitute
2 ½ cups diced cooked chicken breast
1 tbsp basil
3/4 tsp pepper
3 cups low-sodium tomato sauce or spaghetti sauce
1. Prepare manicotti according to package directions; while pasta is cooking; squeeze all the water
out of the spinach.
2. When pasta is done; drain and set aside.
3. Preheat oven to 350F.
4. Mix together ricotta cheese, ½ cup Parmesan cheese and egg substitute.
5. Stir in remaining ingredients except tomato sauce.
6. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch
pan, or a pan large enough to hold all stuffed manicotti.
7. Cover with tomato sauce and sprinkle with the remaining ½ cup Parmesan cheese.
8. Cover and bake 20 minutes.
9. Remove cover and bake an additional 15 minutes, until the cheese is golden brown.
PASTA WITH CHICKEN, TOMATO AND ROMANO
Makes: 6 to 8 Servings
1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
2 ripe tomatoes, cored
2 tbsp olive or vegetable oil
1 large onion, peeled and finely diced
4 large cloves garlic, peeled and finely chopped
1 lb boneless, skinless chicken breasts, cut into strips
1 tsp dried basil
12-16 California ripe olives, coarsely chopped
1 green bell pepper, seeds and ribs removed, julienne
1 15 ½ oz can low-sodium chicken broth
1 cup grated Romano cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, cut the tomatoes in half crosswise and scoop out seeds with you fingers.
Chop the tomatoes coarsely.
3. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the
onion is lightly browned and tender, about 6 minutes.
4. Add the chicken and basil and cook until the chicken is lightly browned, about 8 minutes.
5. Stir in the olives, green pepper and tomatoes and cook until the tomatoes begin to give off liquid,
about 2 minutes.
6. Add the chicken broth to the skillet, heat to boiling and boil until half of the liquid is evaporated,
about 4 minutes.
7. When pasta is done, drain it well and add to sauce mixture. Toss until pasta is evenly mixed with
sauce.
8. Transfer to serving dish, top with cheese and serve.
SPAGHETTI CARBONARA LITE
Makes: 4 Servings
1 lb Spaghetti or Thin Spaghetti, uncooked
6oz turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup parsley chopped
1/3 cup grated Parmesan cheese
salt and freshly ground pepper to taste
1. Prepare pasta according to package directions.
2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat
until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
3. Add the wine, increase heat, bring the wine to a boil and cook for 5 minutes.
4. Stir in the egg substitute and the parsley.
5. When pasta is done, drain it well and add it immediately to the bacon mixture. Add parmesan
cheese and toss quickly.
6. Season with salt and freshly ground pepper and serve.
PASTA WITH TURKEY SAUSAGE AND OLIVES
Makes: 4 to 6 Servings
1 lb Mostaccioli, Rigatoni or other medium pasta shape, uncooked
8 oz Italian-style turkey sausage
1 tbsp olive or vegetable oil
1 clove garlic, minced
2 cups canned Italian plum tomatoes, crushed
12 medium black olives, pitted and sliced
pinch of crushed red pepper
salt and freshly ground pepper to taste
2 tbsp chopped Italian parsley
grated Parmesan cheese (optional)
1. Crumble the sausage into a lightly oiled skillet.
2. Place over a medium heat and saute, stirring often to break up the meat, until the sausage is
cooked through.
3. Drain and cool the meat.
4. Heat the oil in a medium skillet over medium heat.
5. Add the garlic and fry until golden brown.
6. Add the tomatoes, olives and crushed red pepper.
7. Return the sausage to the skillet and add the salt and pepper to taste.
8. Reduce the heat and simmer until the sauce is thickened, about 5 minutes.
9. Prepare the pasta according to package directions.
10. Before draining, reserve one cup of the pasta cooking liquid.
11. Drain the pasta and return it to the pot over low heat.
12. Add the sauce. If the sauce is too thick to evenly coat the pasta, add some of the reserved pasta
cooking liquid.
13. Stir in the parsley.
14. Divide the pasta among serving plates.
15. Garnish with grated Parmesan cheese, if desired.
BOW TIES WITH ASIAN CHICKEN
Makes: 6 Servings
1 lb Bow Ties, Mostaccioli or other medium pasta shape, uncooked
4 tbsp, low-sodium soy sauce
2 tbsp honey
2 tbsp lime juice
3 tsp Dijon Mustard with seeds
1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
½ cup chicken broth or pasta cooking liquid
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
4 tbsp fresh parsley, chopped
1. Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved.
2. Add the chicken pieces and turn until coated with the marinade.
3. Refrigerate for 30 minutes.
4. Transfer the chicken and marinade to a large, non-stick skillet.
5. Cook over medium heat until chicken is cooked through, about 4 minutes.
6. Remove from the heat and pour in the chicken broth.
7. Prepare pasta according to package directions.
8. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red
peppers and the scallions.
9. Heat to simmering over low heat.
10. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.
11. Sprinkle each serving with chopped fresh parsley.
ANGEL HAIR PASTA WITH ROASTED PEPPER
SALSA AND CHICKEN
Makes: 5 Servings
1 lb Angel Hair or Capellini, uncooked
2 red bell peppers or
-1 red bell pepper and 1 yellow bell pepper
3 tbsp fresh basil, finely shredded
1 tsp balsamic vinegar or
-1 tsp fresh lemon juice
1 clove garlic, minced
1/4 tsp salt, or to taste
pepper to taste
1 tbsp olive or vegetable oil
8oz boneless, skinless chicken breasts, cut into small cubes
½ cup chicken broth
1. Roast and peel the peppers. Transfer them to a bowl and cover tightly with plastic wrap.
2. Let them stand until cool.
3. Cut the peppers in half lengthwise and remove the stems and seeds.
4. Scrape off the blackened skin of the pepper. Cut the peppers into 1/4" pieces.
5. Toss the diced roasted peppers with the basil, balsamic vinegar or lemon juice, garlic, salt and
pepper in a small bowl.
6. Prepare pasta according to package directions.
7. While pasta is cooking, heat the oil in a large skillet over medium-high heat.
8. Add the chicken and stir until cooked through, about 4 minutes.
9. Add the roasted pepper salsa and stir in 30 seconds, scraping up the brown bits that stick to the
pan.
10. Remove the skillet from the heat.
11. Drain the pasta, reserving 1/4 cup of the cooking water.
12. Add the water and the chicken broth to the skillet with the chicken mixture.
13. Return the pasta to the pot.
14. When the chicken is cooked through, transfer the contents of the skillet to the pot and heat over
high heat until the sauce is boiling and reduced enough to lightly coat the pasta.
15. Season to taste. Serve hot
PASTA AND WHITE BEAN CASSEROLE
Makes: 4 Servings
8oz Rotini, Twists or Spirals, uncooked
4oz groung turkey
1 small onion, peeled and diced
1 bunch fresh broccoli, chopped (2 cups), or
-1 10oz package frozen broccoli, thawed, drained and chopped
1 tsp dried sage
1 tsp dried tarragon
1 16oz can tomatoes, liquid reserved, finely chopped
1 ½ cups low-sodium chicken broth or water
1 15 ½ oz can white beans, rinsed and drained
salt and pepper to taste
2 tbsp plain bread crumbs
2 tbsp grated Parmesan cheese
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 350 f.
3. Crumble turkey into a large skillet and place over medium heat.
4. Cook, stirring occasionally, until turkey is cooked through, about 4 minutes.
5. Pour off all but 1 tbsp of the drippings in the pan.
6. Cook until vegetables are soft, about 4 minutes.
7. Add tomatoes and heat to boiling, stirring occasionally.
8. Boil 3 minutes.
9. Remove skillet from heat and add chicken broth or water, beans, salt and pepper to taste.
10. Stir well.
11. In a large bowl, combine broccoli and turkey mixture with cooked pasta.
12. Toss well.
13. Transfer mixture into a 1 ½ quart baking dish.
14. In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle over casserole.
15. Bake until heated through in the centre, about 20 minutes.
CHICKEN AND BROCCOLI PASTA DIJON
Makes: 4 Servings
1 lb Mostaccioli, Penne or other medium pasta shape, uncooked
8oz boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
½ tsp freshly ground black pepper
2 cloves garlic, minced
2 tsp vegetable oil
3 cups broccoli florets
1 large red bell pepper, cut into short, thin strips
½ cup low-sodium chicken broth
1 12oz can evaporated skim milk
1 tbsp cornstarch
3 tbsp Dijon Mustard
1. Prepare pasta according to package directions.
2. While pasta is cooking, toss chicken with salt, pepper and garlic.
3. Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot.
4. Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through.
5. Remove chicken from skillet and place in a medium bowl.
6. Add broccoli, red pepper and chicken broth to skillet.
7. Cover; simmer over medium heat 5 to 6 minutes or until vegetables are tender-crisp.
8. Transfer to bowl with chicken.
9. In a small bowl, combine 1/4 cup of the milk with cornstarch, mixing until smooth.
10. Add to skillet with remaining milk; bring to boil, stirring constantly.
11. Reduce heat; stir in mustard.
12. Stir in reserved chicken mixture.
13. When pasta is done; drain well.
14. Toss with chicken mixture.
15. Serve immediately.
PASTA PANCAKE
Makes: 4 Servings
8oz Angel Hair or Thin Spaghetti, uncooked
3 eggs
1/3 cup 1 % milk
3 tbsp Parmesan Cheese
1 cup cooked boneless, skinless chicken breast, diced (1/4-inch)
3/4 cup frozen peas, thawed and drained, or 3/4 cup fresh peas
Freshly ground black pepper
1 ½ cups tomato sauce
4 tsp vegetable oil, divided
1. Prepare pasta according to package directions; drain.
2. Preheat oven to 300 F.
3. Place tomato sauce in small saucepan and warm over low heat.
4. Beat eggs, milk and Parmesan cheese in a large mixing bowl.
5. Add pasta, chicken, peas and pepper and toss until blended.
6. Pour 1 tsp of the oil into a 6-inch, non-stick skillet and place over medium heat.
7. Toss pasta mixture again and measure out one-forth of the mixture (about1 cup) into the skillet.
8. Flatten into an even layer.
9. Cook about 1 minute, then slide spatula around to be sure pancake doesn’t stick.
10. Continue cooking for about 3 minutes until the underside is brown, shaking the pan once or
twice to prevent sticking.
11. Carefully flip pancake and cook about 3 more minutes.
12. Slide pancake onto a baking sheet and keep warm in the oven while preparing the remaining
pancakes.
13. When all four pancakes are done, top with tomato sauce and serve.
RADIATORE WITH PUMPKIN SAUCE, TURKEY &
CRANBERRIES
Makes: 6 Servings
1 lb Radiatore, Elbow Macaroni or other medium pasta shape, uncooked
1 tbsp olive or vegetable oil
1 ½ cup sliced scallions, white and green parts
3 cloves garlic, minced
1 tsp fennel seeds
1 12oz can evaporated skim milk
½ cup low-fat milk
2 tbsp all-purpose flour
½ tsp salt
1/4 black pepper
1 15 oz can solid pack pumpkin
3 cups chopped cooked turkey
1 ½ cups dried cranberries
1/4 cup freshly grated parmesan cheese
1. Prepare pasta according to package directions.
2. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until
hot.
3. Add scallions, garlic and fennel seeds; saute 3 minutes.
4. Combine milk, flour, salt and pepper until smooth. Stir into saucepan.
5. Bring to boil over medium heat; boil until thickened, stirring constantly.
6. Stir in pumpkin, turkey and cranberries until well blended.
7. Reduce heat to medium; cook until heated through, about 3 minutes.
8. Drain pasta.
9. Place in large bowl.]
10. Add pumpkin sauce and toss.
11. Sprinkle with Parmesan cheese.
12. Serve immediately.
BOW TIES WITH CHICKEN AND CRANBERRIES
Makes: 6 Servings
12 oz Bow tie pasta, uncooked
3/4 cup dried cranberries
1/3 cup cranberry liqueur or port wine
2 tbsp butter or margarine
½ cup sliced shallots or chopped sweet onion
1/4 cup all-purpose flour
1 tsp paprika
1 tsp dried thyme leaves
½ tsp salt
½ tsp freshly ground black pepper
1 ½ lbs boneless, skinless chicken breast, cut into 1 ½-inch pieces
1 1/4 cups can low-sodium chicken broth
chopped fresh thyme or parsley (optional)
1. Combine cranberries and liqueur in a small microwave safe bowl.
2. Cook in microwave oven on high power 50 seconds or until hot.
3. Let stand while preparing pasta and chicken.
4. Cook pasta according to package directions.
5. Meanwhile, melt butter in a large, deep nonstick skillet.
6. Add shallots; cook over medium heat 5 minutes, stirring occasionally.
7. Combine flour, paprika, thyme, salt and pepper in a plastic or paper bag.
8. Add chicken; shake to coat.
9. Add chicken and any remaining flour mixture to skillet; cook 5 minutes, or until chicken is not
longer pink, stirring occasionally.
10. Add broth to skillet; bring to a simmer, stirring occasionally.
11. Simmer uncovered 5 to 6 minutes or until sauce thickens slightly and chicken is cooked through.
12. Drain cranberries; stir in sauce.
13. Drain pasta; return to pot.
14. Add chicken mixture, tossing well.
15. Sprinkle with thyme, if desired.
CHICKEN TEQUILA FETTUCCINE
Makes: 6 Servings
1 lb spinach Fettuccine, uncooked
½ cup chopped fresh cilantro
2 tbsp garlic, minced
2 tbsp minced jalapeno pepper
3 tbsp unsalted butter or margarine
½ cup low-sodium chicken broth
2 tbsp gold tequila
2 tbsp lime juice
3 tbsp soy sauce
1 1/4 lbs chicken breast, diced 3/4-inch
½ medium red onion, thinly sliced
½ medium red bell pepper, thinly sliced
½ medium yellow bell pepper, thinly sliced
½ medium green bell pepper, thinly sliced
1 ½ cups heavy cream
1. Saute cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes.
2. Add chicken broth, tequila and lime juice.
3. Bring the mixture to a boil and cook until reduced to a paste like consistency. Set aside.
4. Pour soy sauce over diced chicken.
5. Marinate for 5 minutes.
6. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium
heat until wilted.
7. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.
8. Bring to a boil, until chicken is cooked through, about 3 minutes.
9. Toss with hot sauce and serve immediately.
STEAMED CHICKEN LASAGNE WITH TOMATO
SAUCE
Makes: 4 Servings
4 pieces of Lasagne, uncooked
1 chicken breast, 6-8oz, cooked
1 ½ tbsp tomato paste
1 tbsp olive or vegetable oil
1 ½ cups low-sodium chicken broth, divided
1/4 cup freshly chopped tomato
1 tbsp chopped capers
1 tsp salt
½ tsp black pepper
½ tsp hot red pepper flakes
2 tbsp chopped fresh basil
2 tbsp black olives (Kalamata) pitted and chopped
20 basil leaves
½ cup yellow onion, chopped
3 large tomatoes, chopped, with juice
1/8 tsp black pepper
3 tbsp fresh basil, chopped (optional)
1. Prepare pasta according to package directions.
2. While pasta is cooking, cut chicken breast in 6-8 pieces.
3. In a food processor or blender, puree chicken breast with tomato paste. Add oil slowly, then add
½ cup chicken broth.
4. Transfer puree to a bowl and mix in 1/4 cup chopped tomatoes and capers.
5. Add the salt, pepper, red pepper flakes, basil and olives. Set aside. Preheat oven to 350 F.
6. On a board, lay out 4 pieces of lasagne.
7. Lightly season with salt and pepper and lay 3-4 basil leaves on each piece of lasagne.
8. Divide pureed chicken mixture into four equal parts.
9. Spoon 1/4 of the mixture on one end of each sheet of lasagne.
10. Roll up each sheet and secure each sheet and secure together with a toothpick..
11. Pour 1/4 cups of chicken broth into four oven-safe coffee cups or ramekins.
12. Place rolled up lasagne into cups.
13. Place the cups in a 9 x 13-inch baking pan.
14. Slowly fill pan with 1 inch of water, cover with foil and bake for 50 minutes.
15. In a small saucepan, cook onion and chopped tomatoes over medium heat until mixture has
formed a sauce. Add pepper and basil. Set aside.
16. When lasagnes are done, remove by carefully draining liquid from each, and turning upside
down. Remove lasagnes and turn right side up. Remove toothpicks.
17. Divide among four bowls, placing a lasagne in centre of each bowl.
18. Top each lasagne with a little sauce and pour remaining sauce around sides of lasagne. Garnish
with basil leaves.
SHELLS & SPRING VEGETABLES
Makes: 4 to 6 Servings
1 lb Medium Shells, Radiatore or other medium pasta shape, uncooked
2 red bell peppers, cut 1/4-inch pieces
6 small plum tomatoes
4 tbsp unsalted butter, divided
1 carrot, finely chopped
1 medium onion, finely chopped
8 medium to large shitake mushrooms stemmed and sliced ½ -inch thick or
- 12 oz mushrooms, sliced
8 large asparagus stalks, cut diagonally in ½-inch pieces
3/4 cup low-sodium chicken broth
1 cup thinly sliced fresh basil
salt
ground
1. Cut the red bell pepper in half, cut out the cores and scrape away the seeds.
2. Core the tomatoes and cut a small ‘x’ in the end opposite the core.
3. Blanch the tomatoes in a small saucepan of boiling salted water just until the skins become loose.
4. Drain the tomatoes immediately and place them in a bowl of cold water.
5. When cool, drain the tomatoes and slip off the skins.
6. Cut the tomatoes in half and scrape out the seeds. Cut in ½ -inch cubes.
7. Prepare the pasta according to package directions.
8. While pasta is cooking, heat 1 tbsp of the butter in a large saucepan over medium heat.
9. Add the carrot and onion and cook until softened, about 4 minutes.
10. Add the tomatoes and cook, stirring occasionally, for 3 minutes.
11. Add the mushrooms, asparagus, chicken broth, basil and red bell peppers.
12. Stir well.
13. Add the remaining butter, increase the heat to high and cook, stirring constantly, until the sauce
is boiling and the butter is completely melted.
14. Drain pasta and transfer to a serving bowl.
15. Pour vegetable sauce over pasta and toss lightly.
16. Add salt and pepper to taste and serve immediately.
OZRO BAKED IN RED PEPPERS
Makes: 6 Servings as a Side Dish
8oz Ozro, Ditalini or other pasta shape, uncooked
2 tsp vegetable oil
2 cloves garlic, minced
1 medium onion, finely diced
1 celery stalk, finely diced
1 tsp fresh thyme, or ½ tsp dried thyme
1 tbsp fresh parsley, chopped
½ cup Parmesan cheese
2 cups low-sodium chicken broth, divided
4 oz Provolone cheese, grated and divided
6 medium red bell peppers
3 tsp dry bread crumbs
1. Prepare pasta according to package directions.; drain and set aside.
2. Put the vegetable oil in a medium saucepan and warm over medium heat.
3. Add garlic, onion and celery.
4. Cover pan and let vegetables cook until tender.
5. Remove from heat. Stir in pasta, thyme, parsley, parmesan cheese, salt, ½ cup of the chicken
broth and half the provolone.
6. Preheat oven to 350 F.
7. Cut the tops off the peppers and remove the seeds.
8. Cut a small piece off the bottom of each pepper so they stand up.
9. Spoon the pasta mixture into each of the peppers and then set the peppers in a baking dish.
10. Sprinkle ½ tsp bread crumbs on top of each pepper.
11. Sprinkle remaining provolone over the top of each pepper.
12. Pour the remaining 1 ½ cups chicken broth around the peppers.
13. Bake for 45 minutes, until peppers are brown on top and very tender.
14. Remove peppers from baking dish with a spatula.
15. Serve immediately.
PASTA PRIMAVERA WITH SUN-DRIED TOMATOES
Makes: 4 Servings
8oz Rotini, Twists or Spirals, uncooked
1 tbsp olive or vegetable oil
2 cloves garlic, minced
1/8 tsp hot red pepper flakes
1 cup tender fresh green beans, cut into 1-inch pieces
2 small zucchini, sliced
2 small yellow squash, sliced
1 cup carrot, thinly sliced
1 medium red onion, cut in eighths
1/4 cup chicken broth
1/4 cup lightly packed fresh basil leaves, chopped
½ cup oil-packed sun dried tomatoes, chopped
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1. Prepare pasta according to package directions; drain.
2. In a medium skillet, heat oil and garlic.
3. Stir in red pepper flakes.
4. Add zucchini, squash, carrots and onion and stir-fry until tender-crisp, about 5 minutes.
5. Add chicken broth and simmer 1 minute.
6. In a large serving bowl, toss together pasta, vegetables, basil and sun dried tomatoes.
7. Garnish with parmesan cheese and parsley and serve.
WESTERN WAGON WHEELS
Makes: 10 Servings
1 lb Wagon Wheels, Rotini or other medium pasta shape, uncooked
1/4 cup all-purpose flour
½ tsp pepper
1 ½ lb skinless, boneless chicken breasts, cut into bite-sized pieces
3 tbsp vegetable oil, divided
2-3 cups broccoli florets
2 carrots, thinly sliced
1 cup frozen whole kernel corn
1 tbsp water
1 18oz bottle barbecue sauce
1. Prepare pasta according to package directions.
2. While pasta is cooking, combine flour and pepper in a zip-top plastic bag.
3. Add chicken and shake until well coated.
4. Heat 1 tbsp oil in a large skillet.
5. Add half the chicken and stir-fry until brown on all sides.
6. Remove from pan. Repeat with 1 tbsp oil and remaining chicken.
7. Remove from pan.
8. Add remaining 1 tbsp oil to skillet and heat.
9. Add broccoli, carrots and corn; stir-fry 2 minutes.
10. Add water; cover and cook 3 to 4 minutes or until vegetables are tender-crisp.
11. Add chicken and barbecue sauce to skillet; cook until thoroughly heated.
12. When pasta is done, drain well.
13. Place in a large bowl; add hot chicken mixture and toss well.
SMOKED SALMON FETTUCCINE ALFREDO
Makes: 6 Servings
12oz Fettuccine, uncooked
1 tbsp. Butter or margarine
1 large clove garlic, pressed
1 tbsp all-purpose flour
1 cup skim milk
1 cup grated parmesan cheese
1/3 cup no-fat sour cream
1 tbsp fresh dill, chopped
8oz smoked salmon, cut into small pieces
2 tbsps capers
1. Melt butter or margarine in a saucepan over low heat.
2. Add garlic; cook 1 minute.
3. Add flour, stirring constantly.
4. Gradually stir in milk; cook, stirring constantly, until thickened.
5. Add parmesan cheese and sour cream; cook and stir until the cheese melts.
6. Stir in dill.
7. Set aside and keep warm.
8. Cook Fettuccine according to package directions; drain.
9. Place in a large bowl; add salmon, caper and sauce.
10. Toss well.
11. Serve immediately.
APPLE LASAGNE
Makes: 12 to 15 Servings
8 pieces Lasagne, uncooked
2-20oz cans apple pie filling
Cheese Fillings:
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 tsp almond extract
1/4 cup white sugar
Topping:
6 tbsps flour
½ tsp cinnamon
3 tbsps margarine
6 tbsps brown sugar
1/4 cup quick oats
dash nutmeg
Optional Sour Cream Garnish:( mix and chill)
1 cup sour cream
1/3 cup brown sugar
1. Prepare lasagne according to package directions; drain.
2. Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples.
3. Layer 4 pieces of lasagne over apples.
4. In a bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the
remaining 4 pieces of lasagne.
5. Spoon remaining can of apple pie filling over lasagne.
6. In a small bowl, crumble together topping ingredients.
7. Sprinkle over apple filling.
8. Bake at 350 F for 45 minutes.
9. Cut into serving pieces and top with sour cream mixture.
BOW TIES ALLE PORTOFINO
Makes: 6 Servings
1 lb Bow Ties, Radiatore or other Medium pasta shape, uncooked
1 lb medium fresh shrimp, peeled and deveined, or
- 1 lb small frozen shrimp, thawed
12 sun-dried tomatoes, drained and cut into strips
8 fresh plum tomatoes, cut into small cubes
2 bunches arugula, cleaned and torn into bite size pieces
6 sprigs fresh Italian parsley, coarsely chopped
½ small bunch fresh basil, leaves picked and coarsely chopped
1/4 cup olive or vegetable oil
Juice of 1 lemon
salt and pepper to taste
1. Cook pasta according to package directions.
2. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent.
3. Put shrimp in mixing bowl.
4. Add sun-dried tomatoes, fresh tomatoes, arugula, parsley and basil.
5. When pasta is done, drain well and immediately add to the mixing bowl.
6. Add oil, lemon juice, salt and pepper to taste.
7. Toss quickly and serve immediately.
BUFFALO CHICKEN LASAGNE
Makes: 10 Servings
12 pieces Lasagne, uncooked
vegetable oil cooking spray
1 lb skinless, boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1 ½ cups water
2-3 tbsps hot sauce
2 tbsps vinegar
1 tsp garlic salt
1 15 oz container part-skim ricotta cheese
½ cup egg substitute
3/4 cup crumbled blue cheese
1. Spray a large skillet with cooking spray; place over medium high heat until hot.
2. Add chicken; saute 4 minutes.
3. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
4. In a small bowl, combine ricotta cheese and egg substitute.
5. Set aside. Spray a 9 x 13-inch baking pan with cooking spray.
6. Spread 1 cup of the sauce over the bottom of the pan.
7. Arrange 4 pieces of lasagne (3 lengthwise, 1 width wise) over the sauce.
8. Cover with 1½ cups of the sauce.
9. Spread half the ricotta mixture on top.
10. Arrange another 4 pieces of lasagne over ricotta, and top with another 1 ½ cups of sauce.
11. Spread remaining ricotta mixture on top.
12. Arrange final 4 pieces of lasagne over ricotta mixture and cover with remaining sauce.
13. Preheat oven to 350 F.
14. Cover lasagne with foil and bake for 1 hour 10 minutes.
15. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered.
16. Cover and let stand 15 minutes before serving.
CAESAR SHRIMP AND PASTA
Makes: 4 Servings
8oz Ziti, Mostaccioli or other Medium pasta shape, uncooked
3 cups broccoli florets
1/3 cup plus 2 tbsps bottled caesar salad dressing
12 oz uncooked, peeled and deveined shrimp, thawed if frozen
1/4 tsp crushed red hot pepper flakes
1/4 cup grated Romano cheese
1. Prepare past according to package directions; 3 minutes before pasta is done; add broccoli
florets.
2. While pasta is cooking, heat 2 tbsp of the dressing in large skillet over medium high heat.
3. Add shrimp and pepper flakes; stir-fry 3-4 minutes or until shrimp is opaque.
4. Drain pasta and broccoli; transfer to a serving bowl.
5. Add remaining 1/3 cup dressing and shrimp mixture; toss well.
6. Sprinkle with cheese and serve.
CHEESY BAKED ZITI
Makes: 8 Servings
1lb Ziti, Rigatoni, Mostaccioli or other medium pasta shape, uncooked
vegetable oil cooking
1 onion, chopped,( about 1 cup)
2 garlic cloves, minced
1 14.5 oz can low-sodium diced tomatoes, drained
1 15 oz container low-fat ricotta cheese
2 cups shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese
½ cup skim milk
1/3 cup Italian parsley, chopped
1/3 cup fresh basil, chopped or 1 tbsp dried
½ tsp black pepper
1/4 tsp salt
1. Prepare pasta according to package directions.
2. Drain and set aside in a large bowl.
3. Preheat oven to 400 F.
4. Spray a non-stick skillet with vegetable oil cooking spray.
5. Heat oil over medium heat.
6. Add onions and saute until tender, about 5 minutes.
7. Add garlic and saute 1 more minute.
8. Remove from heat. Stir in tomatoes.
9. Place ricotta cheese, 1 ½ cups of the mozzarella cheese, 2 tbsp of the Parmesan cheese and milk
in a food processor or blender.
10. Process until smooth.
11. Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta.
12. Toss well to combine.
13. Spray a 2 ½ to 3 quart (an 8 or 9 x12-inch oblong dish works well) baking dish with vegetable
spray.
14. Spoon the pasta mixture into the dish.
15. Sprinkle with remaining ½ cup mozzarella and 2 tbsps Parmesan cheese.
16. Bake at 400 F for 20 minutes, or until lightly browned.
CREAMY CRAB STUFFED SHELLS
Makes: 6 to 8 Servings
24-30 Jumbo Shells
12oz crab meat
1 tbsp green pepper, finely chopped
1 tbsp red onion, finely chopped
3 tbsps margarine, divided
½ tsp Old bay seasoning
1 egg, beaten
2 cups skim milk, divided
½ cup low-fat mayonnaise
2 tbsp flour
½ cup grated Parmesan cheese
1. Preheat oven to 350 F. Cook pasta according to package directions.
2. While pasta is cooking, saute green pepper and onion in 1 tsp melted margarine til tender.
3. Combine crab meat, spices, egg, 2 tbsp milk, vegetables and mayonnaise.
4. Spoon mixture into shells.
5. Spray the bottom of a 9 x 13 casserole dish with cooking spray, place stuffed shells in dish in a
single layer.
6. Melt 2 tbsps of margarine in saucepan.
7. Over low flame, stir in flour with a wire whisk and gradually add 1 ½ cups of milk. When sauce
is smooth, stir in parmesan cheese.
8. Drizzle sauce over shells. Sprinkle top with old bay seasoning. Bake for 30 minutes or until
bubbling.
CURRIED PASTA WITH CHICKEN AND FRUIT
Makes: 4 Servings
1 lb Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked
12oz cooked chicken or turkey, cut into ½-inch pieces
3 cups seedless red grapes
1 20oz can pineapple chunks packed in water, drained
½ cup non-fat mayonnaise
2 tbsps lemon juice
1/4 cup frozen orange juice concentrate, thawed
1 tbsp curry powder
1 bunch scallions, sliced
1. Prepare pasta according to package directions.
2. While pasta is cooking, toss chicken, grapes and pineapple together in a large bowl.
3. In a medium bowl, stir together mayonnaise, lemon juice, orange juice concentrate and curry
powder.
4. When pasta is cooked, drain well and stir in fruit mixture.
5. Stir dressing into pasta and fruit mixture.
6. Sprinkle with scallions over salad and serve.
FETTUCCINE WITH LIGHT ALFREDO SAUCE
Makes: 4 Servings
1 lb Fettuccine, Linguine or Spaghetti, uncooked
1 cup evaporated skim milk
½ cup fresh parsley, chopped
1/4 tsp white pepper
½ cup Parmesan cheese
4 oz green onions, sliced (white parts only)
white pepper to taste
1. Prepare pasta according to package directions; drain.
2. In a large saucepan, bring the evaporated skim milk to a simmer over a moderate heat.
3. Stir in Parmesan cheese, green onions and parsley.
4. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta.
5. Season to taste with white pepper.
LINGUINE WITH SPICY THAI SHRIMP SAUCE
Makes: 4 Servings
12oz Linguine, uncooked
12oz fresh medium shrimp, peeled and deveined or
- 12oz small frozen shrimp, thawed
3 scallions, thinly sliced (white part and tips of green part)
2 tbsps smooth peanut butter
1 tbsp sesame oil
½ cup low-sodium chicken broth or water
½ tsp crushed red pepper flakes
1 jalapeno pepper, stemmed, seeded and thinly sliced
½ tsp ground ginger
1 tbsps low-sodium soy sauce
1 tbsp mild white vinegar
1. Prepare the linguine according to package directions.
2. While noodles are cooking, combine remaining ingredients in a saucepan and place over low
heat.
3. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.
4. When linguine is done, drain well and transfer to a large bowl.
5. Add sauce and toss gently until well combined. Serve immediately.
MAC ‘N’ CHEESE WITH OLIVES
Makes: 6 Servings
1 lb Elbow Macaroni, Rotini or other Medium pasta shape
2 tbsps vegetable oil
6 tbsps flour
3 cups skim buttermilk
1 cup cheddar cheese, grated
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne pepper
1/3 cup red pepper, diced
1/4 cup green or black olives, chopped
1/4 cup scallions, sliced
1/4 cup parsley, chopped
3 tbsps grated parmesan cheese
1. Prepare pasta according to package directions.
2. Preheat oven to 375 F.
3. In a medium saucepan ,whisk oil and flour together and cook for one minute.
4. Slowly whisk in buttermilk and bring sauce to a boil.
5. Remove from heat and add cheddar cheese, salt, black pepper, cayenne, red peppers, olives,
scallions and parsley.
6. Stir until cheese has melted.
7. In a large bowl, toss together cheese sauce and pasta.
8. Spoon onto a 2 quart casserole sprayed with vegetable spray. Sprinkle with Parmesan cheese and
bake until heated, about 30 minutes.
PASTA STIR FRY WITH CITRUS AND ASPARAGUS
Makes: 4 Servings
1 lb Mostaccioli, Ziti, or other pasta shape, uncooked
2 tsps vegetable oil, divided
12oz frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 lb asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
salt and pepper to taste
1. Prepare pasta according to package directions.
2. While pasta is cooking, place 1 tsp vegetable oil over high heat in a large non-stick wok or
skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and
set aside.
3. Add the remaining tsp of vegetable oil to the pan and stir-fry the carrots for 2 minutes.
4. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-
crisp.
5. When pasta is done, drain it well.
6. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes.
7. Season to taste with salt and pepper and transfer to a serving bowl.
OZRO WITH CRANBERRIES AND SAUSAGE
Makes: 8 Servings
12oz of Ozro, Acine de Pepe or Ditalini, uncooked
½ lb mild sausage links
1 small onion, chopped
3 ½ cups low-sodium chicken broth
1 ½ cups orange juice
½ cup dried cranberries
½ tsp dried sage
1. Spray a large skillet with non-stick cooking spray; heat.
2. Add sausage and onion and cook, stirring frequently, until browned, about 5 minutes.
3. Remove sausage from skillet and chop into 1/4" pieces.
4. Return sausage to skillet with onion.
5. Stir in ozro, chicken broth, orange juice, cranberries and sage; bring to a boil, stirring
occasionally.
6. Reduce heat, cover and simmer until most of the liquid is absorbed, about 15 minutes.
7. Remove from heat and let stand covered for 10 minutes. Toss and serve.
PASTA FAGIOLE
1 lb Ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, chopped
1 cup onions, chopped
1 cup celery, chopped
1 16oz can tomato puree
1 can water
salt and fresh ground pepper to taste
dash of dried parsley
2 12oz cans white cannelini beans
1. Prepare pasta according to package directions; drain.
2. While pasta is cooking, heat oil in large saucepan.
3. Add garlic, green pepper, onions and celery.
4. Saute until tender.
5. Add tomato puree with 1 can of water, then add seasonings.
6. Cook on low heat for 30 minutes.
7. Add beans and stir.
8. Add bean mixture to pasta.
9. Mix well and serve.
PASTA MARINARA
Makes: 4 Servings
1 lb Spaghetti or Linguine, uncooked
2 28oz cans peeled plum tomatoes
3 tsps olive or vegetable oil
5 tsps finely minced garlic
2 6oz cans tomato paste
2 ½ tsp dried oregano, crumbled
salt and pepper to taste
2/3 cup minced fresh parsley
1. Prepare pasta according to package directions; drain.
2. Puree the tomatoes in a blender or food processor.
3. In a medium saucepan, heat the oil, and add the garlic.
4. Saute the garlic stirring it for 15 seconds (do not let it brown).
5. Add the pureed tomatoes, tomato paste, oregano, salt and pepper.
6. Bring the sauce to a boil, reduce heat and simmer the sauce for 20 minutes.
7. Remove the sauce from the heat and stir in the parsley.
8. Pour over pasta.
PASTA PRIMAVERA
Makes: 4 Servings
1 16oz package Linguine or other long pasta shape, uncooked
3 tbsps olive or vegetable oil
1 cup snow peas
1 cup broccoli florettes
1 cup cauliflower florettes
1 cup red and yellow bell pepper, peeled and julienned
1 baby carrot, peeled and julienned
½ cup shitake, morel or chanterelle mushrooms
4 fresh basil leaves, or 2 tsps minced fresh chervil
2 cloves garlic
1 cup grated Parmesan cheese
1. Cook pasta according to package directions; drain.
2. Heat oil.
3. Add remaining ingredients except Parmesan cheese.
4. Saute over medium heat for 3 minutes.
5. Toss with pasta.
6. Sprinkle with fresh herbs, Parmesan and serve.
PASTA WITH FRESH SALSA
Makes: 6 to 8 Servings
1 lb Angel Hair (Capellini), uncooked
2 bell peppers, any colour
2 jalapeno peppers
12-15 fresh plum tomatoes, chopped
1 large sweet onion, chopped
1/4 cup lightly packed cilantro, chopped
2 tbsps lime juice
1/4 cup olive or vegetable oil
salt and pepper to taste
1. Cook pasta according to package directions.
2. While pasta is cooking, roast bell peppers and jalapeno over an open gas burner or grill or under
a broiler until evenly charred.
3. Place charred peppers in a paper bag to cool.
4. When cool, scrape off blackened areas, seeds and dice.
5. Combine roasted peppers with remaining ingredients (except cheese) to create the salsa.
6. When pasta is cooked, drain and toss with fresh salsa.
7. Serve hot.
PASTA WITH ROASTED PEPPERS AND BROCCOLI
Makes: 6 Servings
1 lb Mostaccioli, Ziti or other medium pasta shape, uncooked
2 tbsps vegetable oil
½ tsp hot red pepper flakes
6 cups broccoli florets
2 6oz jars whole pimientos or roasted peppers, drained and diced
1/4 cup Parmesan cheese (grated)
1. Prepare pasta according to package directions.
2. While pasta is cooking, warm the oil and red pepper flakes over medium heat for 2 minutes.
3. Add the broccoli and saute for 2-3 minutes.
4. Add ½ cup water and cover.
5. Cook broccoli until tender-crisp, about 3 minutes.
6. When pasta is done, drain well.
7. Toss the pasta with diced peppers.
8. Season with salt and pepper to taste.
9. Pour the broccoli over pasta, sprinkle with parmesan cheese and serve.
ROASTED VEGETABLE LASAGNE
Makes: 8 Servings
12 pieces Lasagne, uncooked
vegetable oil cooking spray
8oz mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and cut crosswise into ½ -inch pieces
2 yellow or red bell peppers, cut into ½-inch pieces
1 small red onion, cut into 1-inch pieces
2 tbsps balsamic vinegar
1 tsp olive or vegetable oil
2 cloves garlic, minced
½ tsp dried rosemary, crushed
1 26oz jar fat-free spaghetti sauce
1 15oz container part-skim ricotta cheese
1 10oz package frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 tsp hot red pepper flakes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1. Prepare lasagne according to package directions.
2. While lasagne is cooking, heat oven to 425 F.
3. Coat a shallow metal roasting pan with cooking spray.
4. Add mushrooms, squash, bell peppers and onion.
5. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables.
6. Bake vegetables for 15 minutes; toss vegetables.
7. Continue baking 8 to 10 minutes or until vegetables are browned and tender.
8. Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish.
9. Arrange 4 pieces of lasagne (3 lengthwise, 1 width wise) over the sauce.
10. Cover lasagne with 1 cup sauce.
11. In a medium bowl, combine ricotta cheese, spinach, egg white and red hot pepper flakes.
12. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables
between spoonfuls of cheese mixture.
13. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup
sauce.<b