Spinach Garlic Linguine with Zucchini and Olive Oil

Ingredients:

  • 1 package Spinach Garlic Linguine, cooked al dente (about 7 minutes)
  • 2 lbs. small, thin Zucchini, sliced 1/4" thick
  • 2 cups Extra Virgin Olive Oil
  • Salt and freshly ground Pepper
  • 4-6 tbsp. unseasoned Bread Crumbs

Directions:

  1. Cook Zucchini in oil at high heat until golden brown on both sides, about 3 minutes total.
  2. Remove 3/4 cup hot oil from Zucchini pan and pour into small sauce pan. Let cook for 2 minutes.
  3. Add Bread Crumbs to pan and reduce heat to low. Season with Salt and Pepper, and sauté Bread Crumbs until lightly golden.
  4. Strain Bread crumbs, saving the oil.
  5. Drain Spinach Garlic Linguine and arrange on large, warmed serving dish.
  6. Pour reserved hot oil over pasta.
  7. Place Zucchini over pasta. Sprinkle with bread crumbs and serve hot.

Pumpkin Pappardelle with Slivered Almonds and Sage Butter

Ingredients:

  • 1 package Pumpkin Pappardelle, cooked al dente (about 8 minutes)
  • 1 stick of Unsalted Butter
  • 1/2 cup of Slivered Almonds
  • 4-6 Sage leaves, thinly sliced
  • Salt and Pepper to taste
  • grated Parmesan Reggiano

Directions:

  1. While Pumpkin Pappardelle is cooking, melt Butter in medium skillet.
  2.  Add Almonds and cook over medium-high heat, stirring frequently until Butter just begins to brown.
  3. Add Sage and turn heat down to medium.
  4. Drain cooked Pumpkin Pappardelle and serve with Almonds and Sage Butter sauce.
  5. Sprinkle grated Parmesan over pasta and serve hot.

Primavera Orzo Pasta Salad

Ingredients:

  • 1 package Primavera Orzo, cooked al dente (5-7 minutes)
  • 3/4 cup Shallots, minced
  • 12 oz. Mushrooms, sliced
  • 1 lb. Asparagus, trimmed and cut into 1/2" pieces
  • 1-1/2 cup Peas
  • 3/4 cup Walnuts, chopped finely
  • Salt and Pepper to taste

Vinaigrette:

  • 6 tbsp. Red Wine Vinegar
  • 4 tbsp. Olive Oil
  • 1 tbsp. Whole Grain Mustard
  • 3  tbsp. Brown Sugar

Directions:

  1. In large oiled skillet over medium-high heat, cook Shallots 3-4 minutes until soft.
  2. Add Mushrooms and cook 5 minutes.
  3. Add Asparagus and cook until just tender.
  4.  Stir in Peas.
  5. Season to taste with Salt and Pepper. Set aside to let peas continue to cook in residual heat.
  6. Whisk together Vinaigrette ingredients in small bowl until emulsified.
  7. Place cooked Primavera Orzo, sautéed vegetables, and vinaigrette in large bowl and stir lightly to combine.
  8. Sprinkle with Walnuts and serve.

Pizza Party Pizza Gnochetti

Ingredients:

  • 1 package Pizza Gnocchetti, cooked al dente (5-8 minutes)
  • 1 jar Tomato Sauce
  • Sausage or Pepperoni, chopped (optional)
  • Vegetables such as Peppers, Onions, Zucchini, etc., chopped and cooked
  • grated Parmesan or Mozzarella

Directions:

  1. Sauté meat and vegetables in Olive Oil over medium heat, until everything is cooked.
  2. While Pizza Gnochetti cooks, add Tomato Sauce to cooked vegetables and meat and warm through.
  3. Serve sauce over cooked, drained pasta and add grated Cheese on top.

Three Cheese Garlic Chive Conchiglie Salad

Ingredients:

  • 1 package Garlic Chive Conchiglie, cooked al dente (5-7 minutes)
  • 1 cup Kalamata Olives, pitted and chopped
  • 1 cup Red Bell Peppers, chopped
  • 1 cup crumbled Feta Cheese
  • 1/2 cup Cheddar Cheese, diced
  • 1/2 cup grated Gouda Cheese
  • 6 tbsp. fresh Basil, chopped
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 pinch Sugar

Directions:

  1. Mix Garlic Chive Conchiglie, Olives, Bell Pepper, Cheeses, and Basil in large bowl.
  2. Pour Vinegar into small bowl. Gradually whisk in Olive Oil. Add Sugar
  3. Season dressing to taste with Salt and Pepper.
  4. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
  5. Serve cold.