Fettuccine con Capesante e Scarola

Ingredients 2 cloves garlic, sliced 2-3 tablespoons extra-virgin olive oil 1 pound scallops ¼ cup dry white wine 1 cup bottled clam juice 2 teaspoons dried thyme, crumbled ½ pound escarole, washed thoroughly and chopped coarse 6 quarts water 1 pound fettuccine Salt to taste Instructions 1. In a skillet or sauté pan large enoughMore »

Rigatoni con Asiago e Spinaci

Ingredients 12 ounces fresh spinach, washed heavy stems cut off, leaves torn 1/2 pound Asiago (or fontina) cheese, shredded 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon ground pepper 1 pound rigatoni 1/4 cup freshly grated Parmesan cheese Instructions In a large serving bowl, combine the spinach, cheese, olive oil, garlic andMore »

Vegetarian Lasagna

Vegetarian Lasagna

Ingredients 12 sheets (7×31/2) no-boil lasagna noodles 1 cup ricotta cheese 2 eggs 1/2 cup Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup red pepper, chopped 1 cup yellow pepper, chopped 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil 1 medium carrot, grated 1 medium zucchini, grated 1 cupMore »

Bell Pepper Feta Pasta

Ingredients 6 ounces uncooked linguine 1 large yellow bell pepper, seeded and cut into 1/8 inch strips 1 1/4 cups quartered cherry tomatoes 3/4 cup finely chopped fresh parsley 1/4 teaspoon salt 1 4-ounce package of tomato basil feta cheese 1 2.25- can sliced ripe olives, drained Prepare pasta as directed on package.To soften bellMore »

Pasta and Portobello

Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps) 1/3 cup chicken broth 4 fresh plum or Roma tomatoes, seeded and chopped 3/4 pounds short pasta (penne, rigatoni, farfalle) Chiffonade of fresh basil 1 cup grated ricotta salata Instructions Heat olive oilMore »

Classic Spaghetti Bolognese

Ingredients 1 pound lean ground beef 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery stalks, finely diced ¾ cup carrots, finely diced 1 tablespoon tomato purée 16 ounces chopped tomatoes ¾ cup red wine ¾ cup beef bouillon 2 bay leaves 1 lb dried spaghetti 2 tablespoons grated ParmesanMore »

Penne Pasticcio

Ingredients 1 pound penne pasta 1 large eggplant, diced 1 tablespoon olive oil 3 cups homemade tomato sauce 1 cup bechamel sauce 1 pound mozzarella, diced Grated Parmesan or Romano Fresh basil – a few leaves, chopped Salt and pepper to taste Instructions Cook penne in boiling, salted water until al dente. Drain. Saute eggplantMore »

Fettuccine Primavera

Ingredients 6 tablespoons unsalted butter 2 tablespoons flour 1 cup heavy cream ¼ pound crumbled Gorgonzola cheese ¼ pound grated Fontina cheese ¼ cup grated Parmesan cheese ¼ cup chicken broth or stock Salt and freshly ground pepper to taste Instructions 1. In a heavy saucepan, melt the butter over low heat. Add the flourMore »

Homemade Egg Pasta for Ravioli

Ingredients 1 1/2 cups all-purpose flour 2 extra-large eggs, lightly beaten Instructions Carefully measure the flour and put it in the workbowl of a food processor. Break the eggs into the bowl. Run the processor until the dough balls up and cleans the sides of the work bowl. This will make a 1-pound ball ofMore »