Pasta

Chicken and Noodle Casserole

Ingredients:  

16 ounces wide egg noodles

2 chicken breasts, cooked and cut into 1-inch cubes

1 14-ounce can mixed vegetables, drained

1 cup fresh broccoli florets

1 can cream of chicken soup

1 can cream of broccoli soup

_ teaspoon ground sage

_ teaspoon salt

_ teaspoon black pepper

_ cup milk

2 cups shredded, extra sharp cheddar cheese

Tomato-Zucchini Sauce Tossed with Cavatappi

Ingredients:  

16 ounces Dakota Growers Cavatappi

6 tablespoons olive oil

2 garlic cloves, crushed

2 medium zucchinis cut in half and sliced into 1/4” slices

1 1/2 pounds ripe tomatoes sliced into 1/2” cubes

1/2 teaspoon crushed dried red pepper flakes

1/4 cup chopped fresh basil

1 can (6 ounces) black olives, sliced

Salt and black pepper to taste

Vegetable Macaroni

Ingredients:  

6 ounces elbow macaroni

_ cup water

2 cups fresh mushrooms, sliced

1 9-ounce package frozen green beans

_ cup chopped red bell pepper

1 clove garlic, minced

_ teaspoon black pepper

_ teaspoon Italian seasoning

1 (12-ounce) can evaporated skim milk

4 teaspoons cornstarch

_ cup shredded mozzarella cheese

2 medium tomatoes, cut into wedges

Vegetable Medley Basil Ribbons

Ingredients:  

16 ounces Egg Free Ribbons

2 tablespoons butter

1/4 cup white cooking wine

1/4 cup green onion, chopped

1 cup asparagus, cut into 1-inch pieces

1/2 cup carrots, sliced

1 cup yellow squash, sliced

1/3 cup fresh basil leaves or 1/2 teaspoon ground basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

1/3 cup grated Parmesan cheese

Angel Hair with Olives and Tomatoes

Angel Hair with Olives and Tomatoes

Capellini D'Angelo alle Olive e Pomodoro

Ingredients:  

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon red onion, chopped

1/4 teaspoon hot pepper flakes

1 can (28-ounces) whole peeled tomatoes

1/2 cup sliced black olives

1/4 cup sliced green olives

1/2 teaspoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

1/4 cup white wine or water

Asparagus and Pine Nut Cavatappi

Ingredients:  

16 ounces Cavatappi

16 ounces asparagus cut into 2-inch pieces

1/2 cup bottled Italian dressing

1/4 cup chopped fresh basil or

1 tablespoon dried basil leaves

3 yellow bell peppers, cut into bite-size pieces

6 roma tomatoes, cut into wedges

1 ounce toasted pine nuts

Baked Rigatoni with Mushrooms

Ingredients:  

16 ounces rigatoni pasta

1 teaspoon olive oil

1/2 cup onions, chopped

3/4 cup bell peppers, chopped

1 clove garlic, minced

2 cups mushrooms, sliced

1 28-ounce can, crushed tomatoes

1 20-ounce can, tomatoes and green chilies,undrained

1/4 teaspoon black pepper

1/2 cup lowfat cottage cheese

1 1/2 cup mozzarella cheese, shredded

Cheesy Pasta Pie

Ingredients:  

6 ounces spaghetti, cooked and drained

1 teaspoon olive oil

6 eggs, divided as 2 and 4, and beaten

1 10-ounce package frozen spinach, chopped

1/2 cup green onion, thinly sliced

1/4 cup parsley, chopped

1 teaspoon basil

1 cup low-fat cottage cheese

1/2 cup whole milk or half & half

1/2 cup mozzarella cheese, shredded

1/2 cup Romano cheese, shredded

salt and pepper to taste

1/4 cup Parmesan cheese, grated

Creamy Baked Noodles

Ingredients:  

16 ounces Yolk-Free Wide Pasta Ribbons

2 cups broccoli florets

2 cups cauliflower florets

2 cups nonfat cottage cheese

1 1/2 teaspoons dried oregano

1/2 teaspoon mustard powder

6 ounces low-fat Monterey Jack cheese, shredded

2 teaspoons light margarine

1 cup chopped scallions

1 sweet red pepper, diced

8 ounces fresh mushrooms, thinly sliced

Fire-Roasted Summer Vegetables over Penne Rigate

Ingredients:  

16 ounces Dakota Growers Penne Rigate

1 1/4 cups olive oil, divided

1/4 cup lemon juice

1/4 cup each chopped fresh parsley, chives, and basil; divided

2 medium zucchini cut into 1/4-inch thick slices

2 medium golden squash, cut into 1/4-inch thick slices

1 pound asparagus, cut into 2-inch pieces

1/4 pound fresh shiitake mushrooms, stems removed, caps left whole

1 dozen small scallions, coarsely chopped