Recipes

Everything listed under: Pastas

  • Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

     

    4 Tablespoons Harissa  EVOO

    1 cup sliced red onion

    2 garlic cloves, minced

     ½ teaspoon crushed red pepper flakes

    4 cups baby spinach

    Salt

    1  can diced tomatoes with liquid

    3 tablespoons capers, rinsed

    1 package of Pasta Mama’s Spinach Fettuccini

    Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

    Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).

     

    Serves 4-6.

  • Vegetable Linguine Lo Mein

     

    8 Tablespoons of Cilantro-Onion EVOO OR Sesame EVVO

    4 Tablespoons of Coconut White Balsamic OR Tangerine Red Balsamic

    1 cup shredded carrots

    1 cup diced celery

    1 cup Julianne red onion

    1 cup chopped Scallions

    2  cups sliced mushrooms

    2 cups sliced cabbage

    Sea salt

    1/2 cup reduced-sodium soy sauce

    3  teaspoons cornstarch

    1 Package of Pasta Mama’s Linguine

     

    Heat the olive oil in a medium pan over medium heat.  Stir in the vegetables, season with salt, and cook for 10 minutes.  The vegetables will still be somewhat firm.

    Add 4 tablespoons of Coconut white balsamic to the soy sauce in a small bowl.  Whisk in the cornstarch until it is completely blended.  Stir into the vegetables and heat until the juices are thickened, stirring occasionally.

    Cook the linguine according to package directions.  Drain and rinse. Toss with the cooked vegetables and enjoy! 

    Makes 4-6 servings.

  • Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

     

    2 cups part-skim ricotta cheese

    4 tablespoon Parmesan cheese

    2 teaspoons lemon Juice

    4 tablespoons Lemon EVOO

    2 cups fresh green beans cut into 2 inch pieces

    Sea salt

    1 teaspoon pepper

    1 cup diced roasted red/orange bell pepper or jarred red pepper

    1 package of Pasta Mama’s Parmesan-Parsley Fettuccini

    Shredded Sharp White Cheddar Cheese (optional)

     

    Mix both cheeses together and then mix in the lemon juice.  Beat with a fork until the mixture is smooth.  Set aside.

    Heat the olive oil in a medium skillet over medium heat.  Stir in green beans, season with salt, and cook until tender, about 10 min.  Add the pepper, stir around to coat with oil, and cook until heated through, about 5 min.  Remove the pan from the heat and stir in the lemon ricotta.

    Meanwhile, cook the pasta according to package directions.  When the pasta is a minute or two away from being cooked, remove ¼ cup of the cooking water and stir it into the cheese and beans to stretch and smooth out the sauce.  Drain and rinse the pasta.  Toss it with the sauce and enjoy! Top with Parmesan and/or Sharp White Cheddar (optional)

    Makes 4-6 servings.

  • Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

    Parmesan-Parsley Fettuccini with Green Beans, Roasted Peppers, and Lemony Ricotta

    2 cups part-skim ricotta cheese

    4 tablespoon Parmesan cheese

    2 teaspoons lemon Juice

    4 tablespoons Lemon EVOO

    2 cups fresh green beans cut into 2 inch pieces

    Sea salt

    1 teaspoon pepper

    1 cup diced roasted red/orange bell pepper or jarred red pepper

    1 package of Pasta Mama’s Parmesan-Parsley Fettuccini

    Shredded Sharp White Cheddar Cheese (optional)

     

    Mix both cheeses together and then mix in the lemon juice.  Beat with a fork until the mixture is smooth.  Set aside.

    Heat the olive oil in a medium skillet over medium heat.  Stir in green beans, season with salt, and cook until tender, about 10 min.  Add the pepper, stir around to coat with oil, and cook until heated through, about 5 min.  Remove the pan from the heat and stir in the lemon ricotta.

    Meanwhile, cook the pasta according to package directions.  When the pasta is a minute or two away from being cooked, remove ¼ cup of the cooking water and stir it into the cheese and beans to stretch and smooth out the sauce.  Drain and rinse the pasta.  Toss it with the sauce and enjoy! Top with Parmesan and/or Sharp White Cheddar (optional)

    Makes 4-6 servings.

  • Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

    Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

     

    4 Tablespoons Harissa  EVOO

    1 cup sliced red onion

    2 garlic cloves, minced

     ½ teaspoon crushed red pepper flakes

    4 cups baby spinach

    Salt

    1  can diced tomatoes with liquid

    3 tablespoons capers, rinsed

    1 package of Pasta Mama’s Spinach Fettuccini

    Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

    Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).

     

    Serves 4-6.

  • Vegetable Linguine Lo Mein

    Vegetable Linguine Lo Mein

    8 Tablespoons of Cilantro-Onion EVOO OR Sesame EVVO

    4 Tablespoons of Coconut White Balsamic OR Tangerine Red Balsamic

    1 cup shredded carrots

    1 cup diced celery

    1 cup Julianne red onion

    1 cup chopped Scallions

    2  cups sliced mushrooms

    2 cups sliced cabbage

    Sea salt

    1/2 cup reduced-sodium soy sauce

    3  teaspoons cornstarch

    1 Package of Pasta Mama’s Linguine

     

    Heat the olive oil in a medium pan over medium heat.  Stir in the vegetables, season with salt, and cook for 10 minutes.  The vegetables will still be somewhat firm.

    Add 4 tablespoons of Coconut white balsamic to the soy sauce in a small bowl.  Whisk in the cornstarch until it is completely blended.  Stir into the vegetables and heat until the juices are thickened, stirring occasionally.

    Cook the linguine according to package directions.  Drain and rinse. Toss with the cooked vegetables and enjoy! 

    Makes 4-6 servings.