Italian Pesto Pasta Salad

8 oz. elbow macaroni
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
 1/4 cup pine nuts, toasted

Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts.  Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

Makes 10 servings

Recipe from Better Home and Gardens August 2013 issue

Easy Cheesy Tortellini

1 pound store bought cheese tortellini
1/2 cup heavy cream
1 teaspoon lemon zest
2 cups chopped cherry tomatoes
1/4 cup plus more for topping, grated Parmesan cheese
2 tablespoons chopped basil

 Cook Tortellini according to package directions, reserving 1/2 cup pasta water before draining. In pot simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and basil. Toss, adding pasta water as needed to thin sauce.
Top with additional Parmesan cheese (optional)

I get the cheese and spinach tortellini that is in a bag in the dry pasta section.  This is a quick and easy meal!

Enlightened Pasta Salad

10 oz short multi-grain pasta (rigatoni or penne)
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper

Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.



Recipe from July/August Rachael Ray Magazine

Wisconsin Five-Cheese Bake

1 16 oz package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt

Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12

Recipe from Allrecipes magazine Summer 2013 issue

Zesty Macaroni Salad

2 cups macaroni, uncooked
3/4 cup Italian salad dressing
1 cup chopped celery
3/4 cup shredded carrot
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1 cup sour cream
4 bacon slices, cooked, drained and crumbled
Salt and Pepper to taste

Cook macaroni according to package directions; drain. In large bowl combine macaroni, dressing, celery, carrot, bell pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and black pepper. Serve immediately.

Serve 10-12

If the salad is not going to be served right away just combine macaroni, vegetables and dressing. Cover and refrigerate. When ready to serve stir in the rest of the ingredients. 

Chicken Pasta Salad

8 ounces medium pasta shells, uncooked
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.

Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.

Add dressing to salad;toss. Adjust seasoning as needed.

Serves 4 to 6


Adapted from Recipes from the Heart Cookbook

Stuffed Pasta, Sweet Corn and Arugula in Cream Sauce

12 oz frozen or shelf stable stuffed pasta, such as Gnocchi or Tortellini.
 2 cups frozen whole kernel sweet corn, thawed
1 cup half-and-half
1 3- oz package cream cheese, cut up
1/2 tsp. each salt, garlic powder, and dried basil or oregano
1/4 tsp. freshly ground black pepper
3 cups torn fresh argugula

Cook Gnocchi or Tortellini according to package directions. Drain and reserve 1/2 cup pasta water. Do not rinse. Meanwhile, for cream sauce, in medium saucepan combine half and half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot add corn and pour cream sauce over pasta. Heat through if necessary. Stir in arugula. Sprinkle with additional salt, pepper, and dried herb. Makes 4 servings.


Recipe from Better Homes and Gardens May 2012 issue.

Pasta with Spinach and Meatballs

 Cook 12-14 meatballs. Cook 3/4 pound gemelli or corkscrew pasta, reserving 1/4 cup of cooking water. Cook 12 ounces quartered mushrooms and 1 teaspoon chopped thyme in butter in a large skillet until tender, 8-10 minutes. Toss with the pasta, meatballs, 5 ounces baby spinach, 1/2 cup grated pecorino, and the reserved cooking water, season with salt and pepper.

Basil Spaghetti with cheesy broiled tomatoes

12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving

Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.

For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.


Recipe from the June 2011 issue of Real Simple magazine.

Pumpkin Mac and Cheese

2 cups dried elbow macaroni
2 Tbsp. butter
2 Tbsp. all purpose flour
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
1 15 oz can pumpkin
1 Tbsp. snipped fresh sage, crushed or 1/2 tsp dried sage,crushed
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts
1 Tbsp. olive oil
sage leaves

Preheat oven to 350. Cook pasta in a large pot following package directions:drain. Return to pot.
In medium saucepan melt butter over medium heat. Stir in flour, 1/2 tsp salt, and 1/2 tsp ground black pepper. Add cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Fontina, pumpkin, and sage until cheese is melted. Stir sauce into pasta. Transfer to ungreased 2-quart rectangular baking dish.
In bowl(or food processor) combine bread crumbs, Parmesan, nuts and oil: sprinkle over pasta. Bake uncovered, 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. Garnish with sage.
The taste might be a little mild so salt and pepper to taste before eating.

Recipe from the Better Homes and Gardens October 2011 issue.

Bowtie Artichoke Salad

2 14 ounces cans quartered artichoke hearts, drained
8 ounces bowtie pasta, cooked and drained
1/4 cup sun dried tomatoes, chopped
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley leaves
salt and freshly ground black pepper

 Toss all ingredients in a serving bowl and let rest covered in the refrigerator for at least one hour before serving. Best if sits overnight if you have the time or want to make ahead.

recipe by Sunny Anderson

Penne with Shrimp, Feta, and Spring Vegetable Ingredients Serves 4. Coarse salt and ground pepper 12 ounces penne rigate (ridged) 1 pound asparagus, trimmed, cut into 1-inch lengths 1 pound peeled and deveined frozen shrimp, thawed 8 ounces snow peas, trimmed and halved on the diagonal 3 tablespoons olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 2 garlic cloves, minced 1 cup crumbled feta (4 ounces) 1/4 cup thinly sliced fresh mint leaves Directions In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot. To pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediate

find recipe on website here

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved. This was really fast and a one pot thing made me happy. I am also including some things that I use as time savers that I love. The first thing is minced garlic. I find it by the herbs in the produce section at the store. This brand comes in a tube like a paste but when I was in Utah the brand I used was in a jar. No more cutting, smashing or mincing garlic. I love it!  This next item is a tool I use all the time. I still have a hard time with the strength in my hands. So squeezing limes or lemons is really tough. I invested in one of these lemon/lime squeezers and love it. It squeezes the citrus till there is nothing left and you don't have to worry about seeds.

Ground Turkey

I am not a fan of cooking ground beef but most recipes that I have call for it. So a while back I started substituting ground turkey for the beef and I have yet to go back. It is less fat, usually cheaper and it doesn't gross me out when I have to use it. I use it to make meatballs, for the meat  in my spaghetti sauce and if the boys have a hankering for burgers I whip up a mean turkey burger.
Here are two really good recipes that use ground turkey.


Mediterranean Turkey and Pasta   

1 pound uncooked ground turkey
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlic ( usually called Italian style) undrained
1 1/2 cups tomato juice
1 1/2 cups water
2 medium carrots, very thinly sliced
1 medium onion, cut into wedges
1 stalk celery, finely chopped
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup medium shell pasta
1 cup crumbled feta cheese

In a large skillet cook ground turkey until brown. Drain off fat. Transfer turkey to 4 quart slow cooker. Stir in tomatoes, tomato juice, water, carrots, onion wedges, celery, Italian seasoning, salt and cinnamon. Cover and cook on low heat setting 4 1/2-5 hours or on high heat setting 2-2 1/2 hours. If using low setting turn to high. Stir in pasta. Cover and cook 30-45 minutes more or until pasta is tender. Sprinkle each serving with feta cheese. Serves 6.


*I first made this when we had two of Jason's school mates over for dinner and it was a big hit. The cinnamon and the feta are a must in this recipe.  I got this recipe out of the Better Homes and Gardens Simple Slow Cooker Recipe book.

Zucchini Ribbon Lasagna 
24 ounce jar marinara sauce
1 small onion finely chopped
12 ounces ground turkey
4 medium Zucchini
2 cups skim ricotta cheese
1-2 cups shredded mozzarella or colby Jack cheese.
Oregano for garnish


Brown turkey and chopped onion until turkey is broken up and onion is tender. Add marinara sauce and simmer for 15-20 min. Preheat oven to 375 degrees. Slice zucchini lengthwise into thin strips. Places slices overlapping slightly in bottom of casserole dish. Top with 1 cup sauce. Dot with ricotta. Then repeat for second layer. (zucchini in opposite direction, sauce, ricotta cheese.) For the top layer you can top with more zucchini (just brush with olive oil so it doesn't burn) or top with shredded cheese. Bake uncovered until lasagna bubbles and top browns 45-50 min. Garnish with Oregano if desired.

* This recipe is great if you have a bounty of zucchini to use!

Chicken and Asparagus Pasta

While my mom works out her apple butter I will post one of the our family spring time favorites. Jason rated this one of his top ten. I love the lemon taste with the asparagus.

Chicken and Asparagus Pasta
2 Chicken Breasts cooked or grilled and cut into pieces
1 1/2 pound asparagus end trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock
zest of one lemon
juice of one lemon
Salt and Pepper
1 cup freshly shredded Parmesan Cheese
In a large pot bring water to boil, add asparagus  and cook until tender but crisp about 2-3 minutes. Take asparagus out of water and rinse with cold water to stop cooking. Set aside. Cook pasta according to package instructions. In a large skillet set over low heat combine butter, garlic, cream and stock. Stir in salt, lemon juice and zest. Bring to a boil for 3 minutes reduce heat add chicken, cheese, drained pasta. Cut asparagus into 1-2 inch pieces on diagonal and add to rest of ingredients. Remove from heat and toss. Season with salt and pepper. Garnish with extra cheese if desired before serving.