Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Flank Steak with Spanish Rice

ingredients

• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1-3/4 cups water
• Several dashes bottled hot pepper sauce
• 1-1/4 cups long grain rice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash ground cinnamon
• 1 to 1-1/4 pounds beef flank steak
• Snipped fresh cilantro or parsley (optional)

directions

1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Greek Style Vegetable Pasta

Ingredients

1/3 cup olive oil
3 garlic cloves, minced or pressed
1 medium zucchini, halved lengthwise and very thinly sliced
2 tomatoes, seeded and finely diced
12 Kalamata olives, pitted and chopped
6 scallions, very thinly sliced
2 tbsp. finely chopped fresh dill
1 cup finely diced feta cheese
Salt and pepper
1 lb. penne or rotini pasta

Instructions

Combine all the ingredients except the pasta and the salt in a large bowl. Toss and let sit for at least 30 minutes, or up to 4 hours.
Bring a large pot of water to a boil. Salt the water and add the pasta and cook until al dente, about 10 minutes. Carefully scoop the pasta out and add to the bowl with the veggies. Add salt and pepper to taste and serve warm or at room temperature.
Adapted from Main Course Vegetarian Pleasures
Total Servings: 8

Nutritional Information Per Serving

Calories: 317
Carbohydrates: 35.9g
Cholesterol: 58mg
Fat: 15.1g
Saturated Fat: 4.3g
Sodium: 289mg
Protein: 10.1g

Linguine with Shrimp Scampi

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Saturday Jul. 23 at 12:00 AM ET/PT.
This recipe is available for a limited time only.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings
User Rating: 5 Stars

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of
salt and the linguine, and cook for 7 to 10 minutes, or according to the
directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter
and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be
careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt,
and the pepper and saute until the shrimp have just turned pink, about 5
minutes, stirring often. Remove from the heat, add the parsley, lemon zest,
lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in
the pot. Immediately add the shrimp and sauce, toss well, and serve.

One Pot Spaghetti

ingredients

• 8 ounces ground beef or bulk pork sausage
• 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 14-ounce can chicken broth or beef broth
• 1-3/4 cups water
• 1 6-ounce can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 6 ounces dried spaghetti, broken
• 1/4 cup grated Parmesan cheese

directions

1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

recipe source

BHG.com

Seafood Marinara

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup white wine
• 3 cups good quality tomato sauce
• 1/4 teaspoon red pepper flakes
• 10 large shrimp, peeled and deveined
• 10 scallops, rinsed
• 1/4 cup chopped parsley
• 12 ounces Angel hair pasta (Vermicelli), cooked and drained

How to Prepare:
In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

St. Martin Shrimp with Linguine

Ingredients:

• 1/3 cup olive oil
• 1 Tbsp butter
• 3 cloves garlic, cut in half
• 1 can (32oz) tomatoes, drained
• 1 can (4oz) button mushrooms
• 1/8 teaspoon rosemary
• basil to taste
• 1 lb. cooked shrimp, tails removed
• 1 lb. pasta
• 1/3 cup heavy whipping cream
• 3/4 cup parmesan cheese

How to Prepare:
Heat olive oil, butter and garlic. When garlic is lightly browned, remove and discard. Strain the tomatoes very well. Add tomatoes and simmer for 10 minutes or until soft. Add mushrooms and cook 5 minutes more. Add rosemary and basil, cook 5 minutes more. Add shrimp and heat thru. Cook pasta. Add cream to sauce, heat thru, and serve on pasta, with parmesan cheese.

Potluck Pasta Turkey Salad

Ingredients:

• 2 cups rotini macaroni
• 2 cups broccoli florets
• 1 cup sliced carrots
• 3/4 cup light Caesar salad dressing, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 pound smoked turkey breast, cubed
• 2 medium zucchini cut in strips
• 1 cup cherry tomato halves

How to Prepare:
COOK macaroni in boiling water 10 minutes. Add broccoli and carrots and cook until macaroni is tender, 2 minutes longer. Drain and rinse with cold water to cool.

PLACE macaroni mixture in a bowl or casserole dish. Toss with half of salad dressing and sprinkle with 1/4 teaspoon pepper.

LAYER turkey, zucchini and tomatoes on top of macaroni mixture. Drizzle with remaining salad dressing and sprinkle with remaining 1/4 teaspoon pepper.

COVER with plastic wrap. Refrigerate at least 2 hours or overnight.

Number of Servings: 8

Nutrition Information:
(Per Serving) calories 191
grams fat 6
milligrams cholesterol 15
milligrams sodium 574
grams carbohydrates 17
grams protein 10

Traditional Basil Pesto

Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
• 2 tablespoons toasted pine nuts
• 2 tablespoons freshly grated
• Parmesan
• 1/4 teaspoon minced garlic (or more!)
• 1/2 teaspoon kosher salt
• 1/4 cup plus 1 tablespoon
• extra-virgin olive oil
• Freshly ground black pepper to taste

How to Prepare:
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a layer of olive oil on top, or a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. Freeze in an ice cube tray for individual-size serving portions.

Yield: about 2/3 cups. Prep time: 30 minutes

Pasta with Fresh Tomato Sauce

Ingredients:

• 4 large, fresh, ripe tomatoes (about 2lbs.), with skins removed
• 1 lg. clove garlic, minced
• 2-4 Tbsp. chopped fresh basil and/or flat-leaf parsley
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 2 to 3 Tbsp. olive oil
• 1/2 tsp. crushed red pepper
• 1/2 lb. fontina or mozzarella cheese, cubed (optional)
• 1 Tbsp. oil
• 1 tsp. salt
• 3/4 lb. whole grain fettucine, spaghetti, or egg noodles

How to Prepare:
Seed and dice tomatoes, then place in a large bowl. Add garlic, basil and/or parsley, salt, pepper, olive oil and red pepper. Add cheese if desired.

Let mixture sit at room temperature for 1 hour.

Bring a large pot of water to a boil. Add oil and salt. When water is boiling vigorously, add pasta.

Stir pasta often but carefully, and drain when pasta is tender but not soft.

Combine immediately with the tomato sauce and serve.

Spaghetti with Clam Sauce

Ingredients:

Ingredients:

• 1 pound uncooked spaghetti (or linguine)
• 2 tablespoons vegetable or olive oil
• 2-4 cloves garlic, minced
• 2 (6.5 ounce) cans chopped clams, drained and liquid reserved
• 1/2 cup chopped fresh parsley
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1/4 teaspoon white pepper

How to Prepare:
1. Cook pasta according to package directions; drain.

2. In a medium skillet, heat oil. Add garlic.

3. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil, and pepper.

4. Simmer on low heat for 5 minutes.

5. Pour sauce over pasta and serve immediately.

Calories: 421
Carbs: 69
Fat: 7
Protein: 17

Rigatoni with Italian Eggplant

Ingredients:

• 2 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 3-4 cloves garlic, minced
• 4 cups Italian eggplant, diced to 1/2-inch pieces
• 1 28 oz can whole peeled tomatoes, undrained
• 1/2 cup red wine
• 1/2 - 1 cup water
• 2 Tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crumbled
• Salt, and freshly ground pepper to taste
• 1 pound dry rigatoni
• Grated Romano cheese, to finish

How to Prepare:
Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 5 minutes. Add the eggplant and cook. Continue stirring until softened, about 5 more minutes.

Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, water, tomato paste, sugar, oregano, thiyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally.

Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

Yield: 4-6 servings

Pasta by Alton Brown

Ingredients:

• 3 quarts water
• 1 tablespoon kosher salt
• 16 oz. dried spaghetti noodles
• 3 tablespoons extra-virgin olive oil
• 2-3 cloves of garlic, minced fine

Optional Toppings:

• Capers
• Sun dried tomatoes
• Red pepper
• Olives
• Walnuts
• Hard cheeses like Asiago and Parmesan
• Soft or veined cheeses like gorgonzola or chevre
• Canned artichokes
• Smoked oysters
• Black pepper

How to Prepare:
Place water in large lidded pot, add salt and bring to a rolling boil. Ad spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to sumerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.

Pour 3 tablespoons of a good quality extra virgin olive oil into the bottom of a wide serving bowl, along with the garlic.

In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks to the teeth. As soon as the pasta is done, drain immediately in a large colander (lidded models are best). Shake pasta to stop cooking, but don't shake dry. And no rinsing!

Add pasta to serving bowl and toss to coat. Quickly divide into individual serving bowls and toss with various other toppings.

Recipe courtesy of: Alton Brown and FoodTV.com

Vodka Cream Sauce and Pasta

Ingredients:

• 1 stick butter
• 1/2 cup vodka
• 3/4 cup parmesan cheese, grated
• 1/2 cup romano cheese, grated
• 1 cup heavy cream
• 1 14.5 ounce can Italian crushed tomatoes, drained
• 1/2 teaspoon red pepper flakes
• 1 pound pasta (shell type or tubular, like penne)

How to Prepare:
1. Prepare pasta according to package directions.

2. Meanwhile, melt butter over high heat until bubbly; add red pepper flakes. In a slow smooth stream add vodka; simmer for 2 minutes. The alcohol burns off, but makes tomatoes "come alive".

3. Add the tomatoes and cheese. Simmer with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for an additional minute.

4. Combine prepared, drained pasta with sauce and mix completely, serve immediately. Enjoy!

PREP/COOK INFORMATION:
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

NUTRITIONAL INFORMATION:
Calories: 700
Carbs: 63
Fat: 37 grams
Protein: 19 grams

Quick Pasta with Vegetables and Garlic Sauce

Ingredients:

• 1 lb pasta shells
• 4 tbsps olive oil
• 4 minced cloves garlic
• 1/2 cup finely chopped onion
• 1 chopped small eggplant or 1 1/2 cups fresh broccoli florets
• 1 grated carrot
• 1/2 cup chopped red bell pepper
• salt and pepper
• 1/2 cup half and half cream
• 1/2 tsp nutmeg
• 4 tbsps chopped fresh parsley
• grated Parmesan cheese (optional)

How to Prepare:
1. Cook pasta shells according to package directions. Drain well and set aside.

2. Saute' garlic in olive oil.

3. Add onions to skillet and cook for about 2-3 minutes, add either eggplant or broccoli, then carrots, red pepper, salt and pepper to taste. Stir and cook over low heat until tender about 5 minutes.

4. Add the half and half, nutmeg, and parsley. Heat to boiling, but do not boil.

5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

PREP/COOK INFORMATION:
Prep time: 30 minutes
Serves: 7

NUTRITIONAL INFORMATION:
Calories: 560
Carbs: 55
Fat: 34 grams
Protein: 10 grams

Tempting Tuna Parmesano

Ingredients:

• 2 large cloves garlic
• 1 package (9 oz) refrigerated fresh angel hair pasta
• 1/4 cup butter or margarine
• 1 cup whipping cream
• 1 cup frozen peas
• 1/4 tsp. salt
• 1 can (6 1/2oz) white tuna in water, drained
• 1/4 cup grated Parmesan cheese, plus additional cheese for serving

How to Prepare:
Fill large deep skillet 3/4 full with very hot tap water. Cover and bring to a boil over high heat. Meanwhile, peel and mince garlic.

Add pasta to skillet; boil 1 to 2 minutes or until pasta is firm to the bite. (do not overcook!) Drain; set aside.

Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling. Stir in cream, peas and salt; bring to a boil.

Break tuna into chunks and stir into skillet with 1/4 cup cheese. Return pasta to skillet; cook until heated through, tossing gently with 2 wooden spoons. Serve with additional cheese and pepper to taste.

Nutrients per serving:
Calories: 1,350
Total fat: 75g.
Protein: 53g.
Carbohydrate: 115g.
Cholesterol: 272mg.
Sodium 1209mg.
Dietary fiber: 2g.

Ingredients:

• 8 oz. uncooked fettuccine
• 1/4 cup chopped onion
• 1/8 tsp. crushed red pepper flakes
• 1 Tbsp. butter or stick margarine
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 tsp. salt
• 1/3 cup fat-free evaporated milk
• 1/4 cup chopped fresh basil
• 2 Tbsp. grated Parmesan cheese

How to Prepare:
Cook fettuccine according to package directions. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of th eliquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in the evaporated milk.

Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese, and tomato mixture; toss to coat.

Fettuccine Alfredo

Add some grilled chicken, shrimp, or imitation crab meat to this wonderful, creamy alfredo to make a satisfying main course.

Ingredients:

• 1 8oz. pkg. cream cheese
• 3/4 c. Parmesan cheese
• 1/2 c. margarine
• 1/2 c. milk
• 8 oz. fettuccine

How to Prepare:
Prepare the fettuccine according to package directions. Meanwhile, combine cream cheese, parmesan cheese, margarine and milk in a sauce pan. Stir over low heat till smooth. Combine with hot cooked noodles.

Creamy Chicken Florentine

Ingredients:

• 8 oz. uncooked fusilli or other pasta
• 1 box (10 oz.) frozen chopped spinach
• 1 package (8 oz.) cream cheese
• 1/2 c. canned chicken broth
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Dash hot pepper sauce
• 1 can (10 oz.) premium chunk white chicken in water, drained
• 1 Tbsp. lemon juice

How to Prepare:
Cook pasta according to package directions; drain.

While pasta is cooking, remove outer wrapping from spinach, leaving spinach in box. Microwave spinach at HIGH 3 minutes or until thawed. Drain in colander; cool slightly. Squeeze spinach to remove excess moisture. Set aside.

Combine cream cheese, broth, Italian seasoning, salt, black pepper and hot pepper sauce in microwavable 2-quart casserole. Cover and microwave at HIGH for 2-3 minutes; whisk until smooth and blended.

Add spinach, chicken and lemon juice. Microwave HIGH for 2-3 minutes or until hot, stirring after 1 minute.

Combine pasta and spinach mixture in large bowl; toss until blended.

Calories 523, Total fat 22g, Protein 32g, Carbohydrate 52g, Cholesterol 64mg, Sodium 698mg, Dietary Fiber 2g.

Dietary Exchanges: 1 vegetable, 3 bread, 3 meat, 2 1/2 fat.

Angel Hair Pasta with Lemon and Pine Nuts

Ingredients:

• 1/4 lb. angel hair pasta
• 3/4 tsp. minced garlic
• 2 Tbsp. olive oil
• 2 Tbsp. pine nuts, toasted golden
• 2 Tbsp. fresh lemon juice
• 1 1/2 tsp. freshly grated lemon zest
• 1/4 c. minced flat-leaf parsley

How to Prepare:
Bring a large saucepan of salted water to a boil for the pasta.

In a small saucepan, cook garlic in olive oil over moderatly low heat, stirring, until softened; transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork/ lemon juice, zest, parsley, and salt/pepper to taste.

Cook pasta in boiling water until al dente, reserving 2Tbsp. of the cooking water; drain well. Add pasta with the reserved cooking water to the bowl and toss with the lemon mixture until it is absorbed. Serve pasta warm or at room temperature.