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Ingredients:
Pasta (12-16 oz)
Pumpkin Puree (15 oz.)
Yellow Onion, chopped (med.)
Red Bell Pepper, chopped (1)
Diced Tomatoes (15 oz.)
Olive Oil (2 tbsp)
Garlic, minced (2 cloves)
Salt (.5 tsp)
Oregano, dried (.5 tsp)
Tarragon, dried (.25 tsp)
Cinnamon, ground (.25 tsp)
Butter (1-2 tbsp)
Balsamic Vinegar (1-2 tbsp)
Black Pepper (.5 tsp?)
Directions:
Sautee Onion and Bell Pepper in Olive Oil with .25 tsp Salt until tender.
Add Garlic, Oregano, Tarragon, and Cinnamon and cook for 1 minute.
Stir in Tomatoes for 1 minute.
Mix in Pumpkin Puree and simmer for 5 minutes.
Blend with Butter and Balsamic Vinegar
Add Black Pepper and .25 tsp Salt.
Serve over cooked Pasta.
Garnish with Parsley and/or Parmesan (optional).
Ingredients
2 tbsp oil
1 large onion, chopped
2 lbs mushrooms, washed and sliced
2 cloves garlic, minced
1/2 tsp thyme
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp smoked paprika
1 1/2 tsp salt
1/2 cup oat milk
Directions
Saute onion until clear
Add garlic and saute for a minute or two
Add mushrooms and salt and cook 4-5 minutes until mushrooms are fully cooked
Add thyme, nutmeg, allspice, smoked paprika and stir
Add oat milk and simmer for a few minutes.
Serve over pasta, rice, or another grain
Ingredients:
Vermicelli (12-16 oz.) Spinach, thawed (20 oz.) Roma Tomatoes, diced (2 lbs.) Chickpeas, rinsed (2 15 oz. cans) Garlic, minced (2 tsp.) Olive Oil (4 tbsp.) White Wine (.5 cups) Vegetable Stock (1.5 cups) Thyme (2 tsp.) Sugar (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Saute Garlic in Olive Oil Add Chickpeas and toss to coat. Add Wine, Stock, and Thyme; bring to a boil. Add Tomatoes, Spinach, Sugar, Salt, and Pepper. Let cool for five minutes and mix with pasta (or make pasta nests)
Ingredients:
Carrots, sliced (1 lb.) Onions, diced (small) Celery, diced (2 stalks) Zucchini, diced (1 med.) Potatoes, peeled and diced (.5 lbs.) Tomatoes, diced (15 oz. can) Kidney Beans, rinsed (15 oz. can) Orzo, (6 oz.) Garlic, minced (1 tsp.) Stock (2 cups) Water (3 cups) Red Wine (3 tbsp.) Oregano (.5 tsp.) Salt (.5 tsp.) Black Pepper (.25 tsp.) Parsley, dried (1 tsp.) Directions:
Simmer, Water, Stock, Tomatoes, Carrots, Celery, Onions, Wine, Ginger, and all spices for 40 minutes. Add Zuchinni, Kidney Beans, Potatoes, and Orzo and simmer for 20 more minutes.
Ingredients:
Lo Mein Noodles (12 oz. pkg.) Snow Peas, sliced (8 oz.) Red Bell Pepper, diced (1 lg.) Scallions, diced (8) Bean Sprouts (8 oz). Carrots, grated (.5 lbs) Edamame, shelled (12 oz.) Ginger (1 cubic inch) Canola Oil (2 tbsp.) Garlic, minced (2 tsp.) Soy Sauce (.5 cups) Sugar (2 tsp.) Chili Garlic Sauce (2 tsp.) Directions:
Saute Ginger and Garlic in Canola Oil. Add Vegetables and cook until tender. Mix Soy Sauce, Sugar, and Chili Garlic Sauce. Add Sauce and simmer for 5 minutes. Separately boil and drain Lo-Mein Noodles. Add Noodles to Vegetables and mix.
Ingredients:
Tomatoes, diced (2 lg.) Sun Dried Tomato, diced (1.33 cups) Pasta (1 lb.) Garlic, minced (2 tsp.) Parmesan (1 cup) Balsamic Vinegar (.25 cups – .5 cups) .67 cups Olive Oil Parsley (1 tbsp. dried or 1 cup fresh) Directions:
Boil Pasta. Combine all other ingredients and blend. Consider brining sauce to a boil.
Ingredients:
Whole Tomatoes (28 oz. can) Pasta (1 lb.) Garlic, thinly sliced (2 cloves) Olive Oil (2 tbsp.) Basil (1 tbsp.) Black Pepper (.25 tsp.) Crushed red Pepper (.125 tsp.) Salt (.5 tsp.) Directions:
Boil Pasta Cut the Canned Tomatoes while saving the liquid. Saute Garlic, Crushed Red Pepper, and Black Pepper in Olive Oil. Add Tomatoes, Salt, and Basil and cook until sauce like. Mix Pasta and Sauce.
Ingredients:
Macaroni Pasta (1 lb.) Cheddar Cheese (12 oz.) Milk, warmed (4 cups) Peas, frozen (8-12 oz.) Butter (4 tbsp.) Flour (6 tbsp.) Salt (2 tsp.) Black Pepper (1 tsp.) Directions:
Boil Pasta. Melt Butter in a separate pot. Whisk in Flour and cook until nutty. Slowly whisk in Milk (about a cup at a time) Bring to a boil. Add Salt, Black Pepper, and Peas. Cook until peas are soft. Add Cheese and remove form heat once cheese is melted. Mix sauce and pasta.
Ingredients:
Pasta (1 lb.) Red Bell Pepper, diced small (2 large) Broccoli, frozen (1.5 – 2 lbs.) Garlic, minced (4 tsp.) Olive Oil (.25 cups) Crushed red Pepper (.25 – .5 tsp.) Parsley, finely chopped (1 bunch or 1 cup) Vegetable stock (1 cup) Salt (2 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta. In separate pot, Saute garlic and Crushed Red Pepper. Add Bell Pepper and continue cooking until soft. Add Parsley and Broth and bring to a simmer. Add Broccoli and Black Pepper. Cover and cook until broccoli is done. Mix with Pasta.
Ingredients:
Large Shells (1 box) Onions, chopped (2 small) Spinach, thawed (20 oz.) Ricotta (15 oz.) Tomato Basil Pasta Sauce (2 26 oz. jars) Mozzarella (4 cups) Parmesan (.67 cups) Nutmeg (.5 tsp.) Olive Oil (2 tbsp.) Directions:
Boil Pasta. In a separate pot, sauté onion in Olive Oil until clear. Add Spinach. Remove from heat when spinach is cooked. Mix Ricotta, Nutmeg, and Parmesan and add to Spinach. Put a small coating of sauce on the bottom of two 9 X 13 baking dishes. Fill Shells with filling and place in baking dishes. Cover in remaining Pasta Sauce, then top with Mozzarella. Bake at 350 degrees for 20-25 minutes.
Ingredients:
Zucchini, quarter slices (1.5 lbs.) Vine Tomatoes, wedges (1.5 lbs.) Pasta (12 oz.) Garlic, minced (1 tsp.) Basil (2 tbsp.) Olive Oil (2 tbsp.) Parmesan Cheese Directions:
Boil Pasta Saute Garlic in Olive Oil. Add Zucchini and cook until tender. Add Tomatoes and Basil, cook until wilted. Serve over pasta and top with Parmesan.
Ingredients:
Pasta (1 lb.) Eggplant, peeled and cubed (medium.) Vine Tomatoes, diced (1.5-2lbs.) Garlic, Minced (2 tsp.) Olive oil (.25 cups) Basil (1.5 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Parmesan Cheese (.5 cups) Directions:
Coat Eggplant in 2 tbsp Olive Oil and place on baking sheet. Bake at 400 degrees for 21 minutes, rotating pieces twice. Boil Pasta. Saute Garlic in 2 tbsp. Olive Oil. Add Tomatoes, Salt, and Black Pepper and cook until sauce like. Add Eggplant and Basil and cook for 5 minutes. Wait for sauce to cool enough that the Parmesan will not melt, and then add it. Mix Sauce and Pasta.
Ingredients:
Pasta (1 lb.) Green Bell Peppers, diced large (3 medium) Zucchini, quarter slices (2 large) Yellow Squash, quarter slices (2 large) Onion, diced (medium) Grape Tomatoes ( 1 qt.) Olive Oil (1 tbsp) Lemon Juice (1 cup) Salt (2 tsp.) Black Pepper (1 tsp.) Directions:
Boil Pasta. Saute Onions in Olive Oil until clear. Cook Bell Peppers, Zucchini, and Squash until Soft. Add Lemon Juice, Salt, and Black Pepper. Cook for five more minutes. Mix pasta and veggies.
Ingredients:
Eggplant, peeled and sliced (2 medium) Ricotta (16 oz.) Tomato Basil Sauce (26 oz.) Spinach, thawed (10 oz.) Breadcrumbs Cornmeal Pasta (1 lb.) Basil, dried (1 tbsp.) Oregano (1 tsp.) Garlic Powder (.5 tsp.) Nutmeg (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Mix Breadcrumbs and Cornmeal in a 2:1 ratio. Coat Eggplant Slices in Cornmeal mix. Bake at 350 for 45-60 minutes, rotating halfway. Mix Ricotta, Basil, Oregano, Garlic Powder, Nutmeg, Salt, and Black Pepper. Fold Spinach into Ricotta. In a 9/13 baking dish, layer half Eggplant, Spinach Ricotta mix, half Eggplant, a pour sauce on top. Bake at 350 degrees for 45 minutes. Boil Pasta. Serve Eggplant over Pasta.
Ingredients:
Pasta (1 lb.) Vine Tomatoes, diced (1 lb.) Knorr Pesto Packets (3) Olive Oil Grilled Chik’n (1lb.) Mushrooms, sliced (1 lb.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Make Pesto Sauce according to packet instructions. Cook Chik’n or MushroomsMushrooms: Saute in 1 tbsp Olive Oil with salt and Black Pepper. OR Chik’n: Cook in microwave according to package instructions. Mix Ingredients together.
Ingredients:
Red Bell Pepper, diced medium (2) Yellow Squash, 1 inch strips (1 lb.) Asparagus, 1 inch strips (1 lb.) Carrots, 1 inch sticks (1 lb) Roma Tomatoes, diced (1 lb.) Pasta (1 lb.) Black Olives,, sliced ( 8 oz.) Basil, Fresh (1 lb.) Garlic, diced (4 cloves) Olive Oil (2 tbsp.) Salt (1 tsp.) Black Pepper (1 tsp.) Vegetable Stock (.5 cups) Directions:
Saute Garlic in Olive Oil. Add carrots and cook covered until partially soft. Add Bell Pepper and Squash and continue cooking until partially soft. Add Asparagus and cook until all veggies are cooked. Remove from heat and add tomato, Salt, and Black Pepper. Place in 9 X 13 baking dish and bake at 400 degrees for 20 minutes, stirring halfway. Boil Pasta. Mix Pasta, Veggies, Stock, and Black Olives.
Ingredients:
Cabbage, chopped small (Large) Egg Noodles, Yolkless (12 to 16 oz.) Onion, diced (medium) Butter (2 tbsp.) Salt (? tsp.) Black Pepper (? tsp.) Directions:
Saute Onion in Butter. Add layer of Cabbage with Salt and Black Pepper. Cook until Cabbage starts to wilt. Repeat steps 2 & 3 until all cabbage is cooked. Cook Noodles separately. Mix Cabbage and Noodles.
Ingredients:
Eggplant, peeled and cut into .5 inch slices (2-3) Pasta (1 lb.) Mozzarella Cheese (16 oz.) Tomato Basil Sauce (3 26 oz. jars) Parmesan Bread Crumbs Cornmeal Directions:
Mix Bread Crumbs and Cornmeal in a 2:1 ratio Coat Eggplant in mixture and place on a baking sheet. Bake at 350 degrees for 60 minutes, flipping halfway. Layer in 9 X 13 baking dish: Sauce, Eggplant, Mozzarella, Parmesan. Makes 3 layers ending in a fourth layer of sauce. Reserve 13 oz of sauce for Pasta. Bake for 350 degrees for 35 minutes. Boil Pasta. Serve Eggplant over Pasta, adding extra sauce as desired.
Ingredients:
Onion, diced (medium) Tri-color Rotini (12 oz.) Fire Roasted Diced Tomatoes (15 oz. can) Garlic, minced (2 tsp.) Crushed Red Pepper (.25 – .5 tsp.) Oregano, dried (2 tsp.) Basil, dried (1 tbsp.) Olive Oil (2 tbsp.) Vegetable Stock (4.5 cups). Directions:
Put all ingredients in a covered pot cook until pasta is cooked and most of the liquid is absorbed, stirring occasionally.
Ingredients
Onion, diced (Lg.) Pasta (1 lb.) Grape Tomatoes, halved (1 qt.) Mozzarella (12 oz.) Fresh Basil (1 pkg.) Minced Garlic (4 tsp.) Olive Oil (2 tbsp.) Balsamic Vinegar (4 tbsp.) Black Pepper (.5 tsp.) Salt (1 tsp.) Directions
Saute Onion in Olive Oil. Add dry Pasta, Tomatoes, Basil, Garlic, Salt and Pepper along with 5 cups water. Cover and cook until pasta is done. Turn off and add Mozzarella and Balsamic Vinegar.
Ingredients
Pasta (1 lb.) Onion, diced (small) Red Bell Pepper, diced (2) Zucchini and/or Yellow Squash, quarter slices (2-3) Garden Pasta Sauce (2 26 oz. jars) Ricotta (1 16 oz. container) Mozzarella (12 oz.) Parmesan (.5 cups) Garlic, Minced (2 tsp.) Basil, dried (2 tbsp.) Olive Oil (2 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions
Cook Pasta Saute Onion and the Garlic in Olive Oil. Add Bell Pepper and Squash. Season with Salt and Black Pepper. Mix Ricotta, .25 cups Parmesan, and 1.5 cups Mozzarella. Mix Pasta, Veggies and Sauce. Layer in 9/13 baking dish: half veggies, cheese mixture, half veggies, top with remaining cheese. Bake at 350 degrees for 35 minutes.
Ingredients:
Pasta (1 lb.) Olive Oil (.25 cups) Corn, Frozen (12 – 16 oz.) Grape Tomatoes, quartered (1 qt.) Cream Cheese (4 oz.) Black Pepper (1 tsp.) Salt (1 tsp.) Directions:
Cook Pasta Separately, saute Tomatoes and Corn in Olive Oil until corn is soft. Add Cream Cheese and cook until melted. Add Salt and Pepper Mix with Pasta and serve
Ingredients:
Grape Tomatoes, halved (1 qt.) Pasta (1 lb.) Onion diced (med) or Shallots (2) Garlic, minced (4 tsp.) Olive Oil Salt Black Pepper Flour (4 tbsp.) Milk, warmed (2.5 cups) Directions:
Toss Tomatoes in Olive Oil and Salt Place on Parchment Paper lined cookie sheet cut side up. Bake at 400 degrees for 20 minutes. Boil Pasta. Saute Onion and Garlic in Olive Oil. Whisk in Flour. Slowly add Milk and whisk in. Add Salt, Black Pepper, and Tomatoes. Serve over Pasta.
Ingredients:
Onion, diced (med.)
Carrots, diced (1 lb)
Fire Roasted Tomatoes (14.5 oz. can)
Orzo Pasta (8 oz.)
Spinach, Thawed (30 oz.)
Great Northern Beans (1 can)
Olive Oil (2 tbsp.)
Garlic, minced (2 tsp.)
Vegetable Stock (6 cups)
Thyme (.5 tsp.)
Oregano (.25 tsp.)
Rosemary (.25 tsp.)
Salt (1 tsp.)
Black Pepper (.5 tsp)
Directions:
Saute Onion and Garlic in Olive Oil in a large stock pot.
Add Carrots and cook until they start getting soft.
Add Stock, Tomatoes, Orzo, and all other spices and bring it to a boil.
Simmer for 5 minutes, add beans and simmer for 3 more minutes.
Add Spinach and cook until bright green, about 2 minutes.
Ingredients:
Great Northern Beans (4 cans) Italian Diced Tomatoes (4 cans) Pasta, Orzo-like (.5 lbs) Basil, Dried (2 tsp.) Black Pepper (.5 tsp.) Directions:
Cook Pasta In separate pot, heat Tomatoes until sauce like Add beans, Basil and Black Pepper and cook for five minutes. Mix with cooked pasta.
Ingredients:
Egg Noodles, broad (1 pkg.) Carrots, sliced (1-2 lbs.) Grilled Chick’n strips (2 pkgs) Consomme (3 tbsp.) Black Pepper (1 tsp.) Directions:
Place Carrots, Chick’n, Consomme, Black Pepper, and Noodles in Instant Pot in that order. Add water until Noodles are covered (10-12 cups.) Cook under pressure for 12 minutes
Ingredients:
Lasagne Noodles, oven-ready (8-9) Green Bell Pepper, diced (3) Spinach, frozen (20 oz) Garden Spaghetti Sauce (26 oz.) Parmesan Cheese (.5 cups) Mozzarella (12-16 oz.) Riccota Cheese (15 oz.) Directions:
Heat Sauce and Spinach in pot until Spinach is thawed. Add Green Bell Pepper until cooked. Separately mix Parmesan, 1 cup Mozzarella and Ricotta. Layer noodles, cheese mix, and sauce with veggies in a 9 X 13 baking dish. Two layers. Top with remaining Mozzarella. Bake at 350 degrees for 45 minutes to an hour (rotate at 30 minutes)
Ingredients:
Delicata Squash, peeled, de-seeded, and cut small (2 med.) Parsley, Flat (1 cup) Walnuts (.75 cups) Pasta (1 lb.) Walnut Oil (.5 cups) Garlic, minced (1.5 tsp.) Olive Oil (2 tbsp. + .25 cups) Sea Salt Black Pepper Sage, dried (1 tsp.) Parmesan (.5 cups) Directions:
Toss Squash in 2 tbsp. Olive Oil, 1 tsp. Salt, and 1 tsp. Black Pepper. Place on baking sheer covered in foil and cooke at 425 degrees for 20-25 minutes, flipping once. Combine Walnuts, Parsley, Garlic, and Sage in food processor until coarsely chopped. Add Walnut Oil, 1 tsp. Salt and .5 tsp. Black Pepper. Process until smooth Boil Pasta. Drain Pasta and reserve .25 cups of the water. Mix reserved water, food processor contents, and Parmesan. Combine Pasta, Squash, and pesto sauce.
Ingredients:
Ariabbatta Sauce (52 oz.) Red Bell Pepper, diced (4) Sundried Tomatoes, Julienne strips (6 oz., optional) Pasta (1 lb.) Vegetarian Italian Sausage (16 oz.) Olive Oil (.25 cups) Directions:
Boil Pasta. Saute Bell Peppers in Olive Oil (covered). Add Sauce and optional Sundried Tomatoes. Bring to a boil. Continue cooking until peppers are soft. Mix Pasta and Sauce and place into 9 x 13 baking dish. Reserve some of the sauce and use to heat Veggie Sausage and store separately (otherwise add when adding the sauce.) Bake at 350 degrees for 20 minutes.