Spinach fettuccini with chicken and sauteed greens

Ingredients

¼ lb spinach fettuccine
1 Tbsp olive oil
½ lb boneless, skinless chicken breast halves, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
¾ cup reduced-sodium chicken broth
6 oz baby spinach leaves or 1 medium bunch spinach, washed, drained, and trimmed
½ cup grated Parmesan cheese
Salt and pepper

Instructions

1. Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
2. Meanwhile, warm oil in large skillet over medium heat. Add chicken and cook 5 minutes, or until light golden and almost cooked through, stirring often. Transfer to plate.
3. Add shallot to skillet, still over medium heat, and cook 3 minutes, stirring. Add garlic and cook 30 seconds, stirring. Add tomatoes and broth; bring to a simmer and cook 3 minutes, until tomatoes soften and some of the liquid has cooked off. Add spinach and cook 3 minutes, stirring. Return chicken to skillet and cook 1 minute, until cooked through, stirring.
4. Drain pasta. In serving bowl, toss pasta with chicken sauce and cheese. Serve hot.

Serves 2.


(whattoexpect.com)

Cheese tortellini with mushroom sauce

Ingredients

Serves 1

* 1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
* 2 teaspoons olive oil
* 8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
* 2 garlic cloves, sliced
* 1 cup water
* Coarse salt and ground pepper
* 3 tablespoons grated Parmesan cheese
* 1 tablespoon cold butter
* 1/3 cup chopped fresh flat-leaf parsley

Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
3. Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

Helpful Hint

If you find fresh tortellini, you can use that instead of frozen; cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes. The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook 2 ounces of pasta, and add 2 more tablespoons of Parmesan.
(I don't remember where i got this recipe but it is not my own)

PASTA PUTTANESCA

Ingredients:
* 1 pound dried spaghetti, spaghettini, or linguine fini
* 5 garlic cloves, forced through a garlic press
* 2 teaspoons anchovy paste
* 1/2 teaspoon hot red-pepper flakes
* 1/3 cup extra-virgin olive oil
* 1 (28-ounce) can whole tomatoes in juice (preferably Italian)
* 1/2 cup pitted Kalamata olives
* 2 tablespoons drained capers
* Pinch of sugar (optional)
* 3/4 cup coarsely chopped basil

Directions:
Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Meanwhile, purée tomatoes with juice in a blender.

Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
(www.epicurious.com)

Sundried tomato bowtie pasta

Ingredients:
1/2 cup olive oil
3oz sundried tomatoes thinly sliced
2 cloves garlic thinly sliced
3oz black olives
1 tablespoon crushed red pepper flakes
Black pepper to taste
1 pound bow tie pasta

Directions:
In a pan saute garlic until golden brown. remove garlic.
Added tomatoes, Red pepper flakes, Black pepper,and Olives.
Toss with pasta and serve.

Pizza Pasta

Ingredients:

1 pound of Garden Rotini
1 Jar of spaghetti sauce
1 medium onion finely chopped
2 cloves of glarlic finely minced
1/2 pound hamburger
1/2 pound italian sausage (My kids like the sweet italian sausage) not in casing (you can remove it if you can't buy it that way)
1/2 bag pepparoni
1 medium bag of mozzerella cheese
1 medium bag of italian blend cheese
1 small can diced tomatoes drained
1 container fresh mushrooms (you can use canned in that case 2 small cans or 1 medium can) sliced



Directions:
cook pasta till just before Al Dente
mix sauce mushrooms Cooked sausage, cooked hamburger, pepparoni, onions, garlic, and tomatoes, and half of each cheese. and cover and stick into the oven (preheated to 400) for 20 minutes. Top with the rest of the cheese and return to the oven for another 15 minutes or until cheese is bubbley. Remove and cover for 5 to 10 minutes and let sit. and serve

Antipasto Pasta

Ingredients:
1 Pound penne pasta
1/3 pound black olives
1/3 pound green olives
1/3 pound feta cheese
1 pound asparagus tips sliced on a bias
1/2 cup olive oil
3 garlic cloves thinly sliced
1 tablespoon crushed red pepper flakes
1 pound of cooked artichoke hearts
finely shopped basil

Directions:
In a saute pan heat oil, garlic, and red pepper flakes until well infused. Removed garlic and add olives,artichoke hearts,asparagus, cooked pasta, and feta cheese. And sprinkle with Basil and serve.