Posts Tagged ‘cook pasta’

  • 2 jars Orti di Calabria Pasta Sauce
  • 1 – 16 ounce package Pasta
  • 1 package Italian Sausage
  • Ottavio Extra Virgin Olive Oil
  • Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

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  • 16 ounces Pasta
  • 1 pound Uncured Bacon, chopped
  • 1 jar Cookwell & Company Veracruz
  • 1 large can Country Style Veg-All
  • 1/2 to 1 carton Central Market Organics Chicken Broth
  • 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

  • 1 jar Cookwell & Company Cacciatore Sauce
  • 2 pounds Natural Chicken, cut of your choice
  • 1 – 16 ounce bag Gluten Free Pasta
  • Adams Reserve Spicehouse Classic Poultry Seasoning
  • Adams Reserve Sea Salt Sea Salt
  • Ottavio Olive Oil
  • 8 ounces Mozzarella Fresca, grated

Preheat oven to 350 degrees.  Cook Pasta according to package directions, drain and rinse under cool water.

Cut Chicken into bite sized pieces or leave whole and season with Adams Reserve Poultry Seasoning

Fry in Olive Oil over medium high heat until almost done.

Place Pasta in an Olive Oil greased 13 X 9 inch baking dish, add cooked Chicken pieces and Cookwell & Company Cacciatore Sauce

Mix to incorporate ingredients.

Top with grated Mozzarella Fresca

and bake until cheese is just golden brown, about 20 minutes.

  • 16 ounce package uncooked Pasta
  • 3 tablespoons Olive Oil
  • 1 jar Cookwell & Company Green Chile Stew
  • 1/2 cup Whipping Cream
  • 1 pound American Cheese, cut into 1/2 inch cubes
  • 1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
  • 2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees.  Oil 13 X  9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes.  Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

  • 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
  • 1 bottle H-E-B Basting Oil
  • 1 – 7 ounce container Greek Unflavored Yogurt
  • 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
  • 1 container Dried Berries
  • Dash of Sea Salt

 

 

 

 

 

 

 

Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.

Cube and coarsely chop Cheese and coarsely chop berries if needed.

 

 

 

 

 

 

 

 

Rinse pasta under cold water.

 

 

 

 

 

 

 

 

Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.

 

 

 

 

 

 

Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.

 

 

 

 

 

 

Remember:  Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.

  • 12 ounces Central Market Whole Wheat Gemelli Pasta
  • 6 to 8 ounces fresh Sugar Snap Peas
  • 1 bag fresh Baby Spinach Leaves
  • 1 jar Roasted Red and Yellow Peppers, drained and sliced
  • 1 cup crumbled Reduced Fat Feta Cheese
  • 1 bottle Cookwell & Company Honey Lime Vinaigrette
  • 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

 

 

 

 

 

 

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

 

 

 

 

 

 

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

 

 

 

 

 

 

Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.

 

 

 

 

 

 

Serve with Artisan Baked Asiago Cheese Bread

  • 1 – 16 ounce container Hard Tofu cut into 1/2 inch cubes
  • 1 heaping teaspoon Toasted Sesame Seeds
  • 1 jar Cookwell & Company Asian Ginger Vinaigrette
  • 1 -16 ounce bag Pasta – We like Penne
  • 1 bunch Green Onions
  • 1 bag Carrot Matchstix

 

 

 

 

 

 

Cook pasta al dente according to package directions, meanwhile cube Tofu and place in bowl adding Asian Ginger Vinaigrette and Sesame Seeds, toss to coat and let marinate.

 

 

 

 

 

 

Slice Green Onions into 1/2 inch pieces.
Rinse pasta under cold water to cool down.
Mix pasta, carrot and onion together, add Tofu mixture and toss to incorporate.

 

 

 

 

 

 

 

May substitute salad shrimp for Tofu, Garnish with Minced Cilantro and Red Pepper Flakes.

  • 1 bag Fully Cooked Chicken Breast Chunks
  • 1 -16 ounce bag Fettuccine Pasta
  • 1 bottle H-E-B Basting Oil
  • Juice from one Lemon
  • 1/2 cup diced sun-dried Tomatoes
  • 2/3 cup coarsely chopped Kalamata Olives
  • 1 – 6 ounce package shredded Parmesan Cheese

 
 

 

 

 

 

Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.

 

 

 

 

 

Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.