Pasta Primavera

Ingredients:
3 carrots, peeled
1 zucchini
1 red bell pepper
1/2 yellow onion
2 cloves garlic, minced
2 T. EVOO
1 T. Italian Seasoning
Salt & Pepper
1 lb. whole-grain spaghetti
30 cherry tomatoes, halved
1/2 c. parmesan

Directions:
1. Preheat oven to 375 degrees.
2. Wash & julienne carrots, zucchini, bell pepper & onion. Toss with garlic, evoo, Italian seasoning, salt & pepper.
3. Bake for 10-15 minutes until tender but still al dente.
4. Meanwhile, cook the spaghetti according to package directions.
5. Reserve 1/2 c. of cooking liquid from pasta.
6. Drain pasta, toss in cooked veggies, tomatoes, parmesan, & pasta water.

Creamy Garlic Pasta

I was a little late after running errands today so I needed something quick to fix for dinner. This pasta took less than 20 minutes from the time I walked in the door!

Ingredients:
2 T. evoo
2 T. butter
6 cloves garlic, minced
6 c. chicken stock
1/2 t. pepper
1 lb. angel hair pasta
2 c. parmesan cheese
1/2 c. heavy cream
2 T. parsley

Directions:
1. Melt the butter with the evoo in a large pot. Add the garlic, and cook for 1 minute over medium-high heat.
2. Add the stock & pepper and bring to a boil.
3. Next, add your pasta (it will cook in the stock) and cook for 5 minutes.
4. Turn off the heat and stir in the cheese, cream & parsley.
5. Let sit for 5 minutes before serving. This helps the pasta soak up some of the extra sauce.

Asian Noodle Salad

Ingredients:
8 oz. spaghetti noodles
1 c. shredded carrots
1 bunch green onions, sliced
1 red bell pepper, sliced thin
1 c. snow peas, sliced thin
1/2 c. peanuts
Handful of cilantro, chopped
2 T. toasted sesame seeds

Dressing:
1/3 c. rice vinegar
2 T. canola oil
2 T. soy sauce
2 T. sugar
1 t. sesame oil
4 cloves garlic, minced
Black pepper

Directions:
1. Cook spaghetti according to directions on the package.
2. Meanwhile, chop up the veggies and mix up the dressing.
3. Drain pasta and toss pasta with veggies and dressing. Sprinkle with sesame seeds and peanuts before serving.

Caprese Pasta Salad

Ingredients:
1 pkg. penne pasta
2 pints cherry tomatoes, halved
1 clove garlic, minced
1 c. fresh basil, chopped
1/4 c. evoo
1/2 t. salt
1/2 c. shredded parmesan
1 c. fresh mozzarella pearls

Directions:
1. Cook pasta in salted boiling water. While the pasta is cooking, mix together the tomatoes, garlic, basil, evoo & salt.
2. Drain pasta and toss with tomato mixture.
3. Add parmesan & mozzarella and toss again. Serve immediately or refrigerate for later.

Basil Pesto

We LOVE Italian food, and especially pesto. It's great on pasta, eggs, chicken, anything! Here is a classic recipe.

Ingredients:
2 c. Fresh Basil
2 T. Parmesan
1 clove Garlic
1/2 t. Salt
1/4 c. Olive Oil
1/4 c. Pine Nuts
Pepper, to taste

Directions:
1. Process all ingredients in your food processor while slowly drizzling in olive oil.

**To store leftover pesto, cover with olive oil to create a hermetic seal**