Cavatappi with Bacon and Summer Vegetables

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Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Ingredients

• 8 ounces uncooked cavatappi
• 4 slices center-cut bacon, chopped $
• 2 teaspoons olive oil $
• 1 cup prechopped onion $
• 1 teaspoon bottled minced garlic
• 1 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices
• 1 cup fresh corn kernels (about 2 ears)
• 1 pint grape tomatoes
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/4 cup small fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan; add oil to drippings. 
3. Add onion and garlic to pan; sauté 2 minutes, stirring occasionally. Add zucchini; cook 3 minutes, stirring occasionally. Stir in corn and tomatoes; cook 5 minutes or until tomatoes burst, stirring occasionally. Add pasta to tomato mixture; toss. Cook 1 minute or until thoroughly heated, stirring frequently. 
4. Remove from heat. Add 1/4 cup cheese, basil, salt, and pepper; toss to combine. Sprinkle with remaining cheese.
5. Mixed greens salad: Combine 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 
6. Whisk in 1 tablespoon extra-virgin olive oil. Toss with 6 cups mixed salad greens.

Recipe Adapted From: http://www.myrecipes.com/recipe/cavatappi-with-bacon-summer-vegetables-10000001911379/

Sauteed Shrimp on Lemon Quinoa

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Ingredients

1 cup golden quinoa
Olive oil
1/4 teaspoon salt
1 lemon, zested and juiced
1 cup full-bodied white wine, divided
1/2 cup finely chopped Italian parsley leaves, divided
3 tablespoons unsalted butter, divided
2 garlic cloves, minced
1/2 small red onion or 2 large shallots, minced
1/2 red bell pepper, diced
1/4 cup sundried tomatoes, finely sliced
1 pound fresh small pink shrimp

Directions

Rinse the quinoa thoroughly under running water. In a 2-quart (or larger) saucepan, heat a drizzle of olive oil over medium heat. Add the drained quinoa and cook, stirring, for 1 minute. Add the salt, the lemon juice (about 3 tablespoons), 1/4 cup white wine, and 1 1/2 cups water.

Bring to a boil, then cover and lower the heat. Simmer for covered for 15 minutes. Turn off the heat. Let stand covered for 5 minutes. Remove the lid and fluff the quinoa. Stir in the lemon zest and half of the minced parsley.

While the quinoa is cooking, melt 1 tablespoon of butter over low heat in a deep heavy skillet. Add the garlic, red onion or shallot, bell pepper, and tomatoes. Cook over low heat, stirring frequently, until the garlic and tomatoes are soft and fragrant. Do not let the garlic burn or get crispy; let it cook slowly in the butter. Turn the heat to medium and add the second tablespoon of butter and the remaining 2/3 cup white wine. Whisk constantly and bring the wine to a simmer. Cook until slightly reduced and shiny. Turn the heat to its lowest setting and keep the sauce warm while you cook the shrimp.

Pat the shrimp dry and season with salt and pepper. In a separate large skillet or wok, heat the remaining tablespoon of butter over high heat and sear the shrimp quickly until cooked — about 1 to 2 minutes. Add to the pan with the vegetables and sauce and toss with the remaining parsley. Taste and season with more salt and pepper if needed.

Serve immediate, topping the lemon quinoa with shrimp and its sauce.

Adapted From http://www.thekitchn.com/recipe-saucy-sauteed-shrimp-over-lemon-quinoa-25525

Whole Wheat Fettucine with Kale Pesto and Oven Roasted Tomatoes

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Ingredients
For pasta and veggies:
-8 ounces whole wheat fettucine (+ 1/4 cup reserved cooking liquid)
-2 cups grape or cherry tomatoes
-1/2 red or white onion, sliced
-2 tbsp olive oil
-Sea salt and course ground black pepper to taste

For kale pesto:  
-2 cups washed and dried coursely chopped kale leaves, stems removed
-1/4 cup sliced toasted dry almonds
-1/4 cup parmesan cheese
-2 cloves garlic, minced
-Juice of 1 lemon
-1/4 cup olive oil
-Sea salt and course ground black pepper to taste

Directions

-Preheat oven to 375. 

-In a bowl, mix tomatoes and onions with 2 tbsp of olive oil. Spread out on a baking sheet, being careful not to over-crowd. Season with sea salt and pepper. Add to oven and roast for 25-30 minutes, or until tomatoes are close to popping. 

-Meanwhile, prepare your pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy cooking water. 

-Prepare you kale pesto: In a food processor, add kale, almonds, cheese, garlic, and lemon juice. Pulse while slowly pouring the olive oil into the top. When needed, stop and scrape pesto from the sides and keep mixing until smooth. Add salt and pepper to taste. 

-When pasta is done, add it to a large bowl. Scoop in the pesto and combine carefully. Slowly pour in the reserved cooking liquid, stirring, until a creamy consistency is reached. 

-When veggies are done, add them to the pasta. Mix gently. Serve.

Adapted From http://www.taylormadebytaylorbee.com/2013/08/whole-wheat-fettucine-with-kale-almond.html

Crock Pot Lasagna

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Ingredients
1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese



Directions:

Brown ground beef, onion and garlic in frypan.

Add tomato sauce, tomato paste, salt and oregano.

Cook long enough to get it warm.

Spoon a layer of meat sauce onto the bottom of the slow cooker.

Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.

Repeat with sauce, noodles and cheeses until all are used up.

Cover and cook on low for 4 to 5 hours.

Adapted From http://www.food.com/recipe/crock-pot-lasagna-21706

Three Cheese Chicken Alfredo

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Ingredients:

1 (16 ounce) box Penne pasta noodles

2 (10 ounce) containers Alfredo sauce

1 cup sour cream

1 (15 ounce) container Ricotta cheese

2 cloves of garlic, minced

2 cups cooked, diced chicken

1/4 cup grated Parmesan cheese

2 teaspoons dried Parsley

1 teaspoon Italian seasoning

2 cups shredded Mozzarella cheese

Directions:

Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.

Bake at 350 degrees F. for 30 minutes, or until hot and bubbly

Adapted From http://life-in-the-lofthouse.com/three-cheese-chicken-alfredo-bake/

Cajun Chicken Pasta

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Ingredients:

2 boneless skinless chicken breast halves, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)

2 tablespoons butter

1 thinly sliced green onion

1 -2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated parmesan cheese

Directions:

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

Adapted From http://www.food.com/recipe/creamy-cajun-chicken-pasta-39087

Delicious Spaghetti

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Ingredients

2 lbs Italian sausage, casings removed (mild or hot)

1 small onion, chopped (optional)

3 -4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/4-1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

1 lb thin spaghetti

Parmesan cheese

Directions:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Stir well and barely bring to a boil.

Stir in red wine.

Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Adapted From http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782