Asparagus Pasta with Garlic Balsamic Vinaigrette

Nothing compliments a barbecue better than a fresh and cool pasta salad.  This is a simple, and delicious way to make warm weather pasta weather. 

Ingredients:

2 cups cherry or grape tomatoes sliced in half

2 cups asparagus chopped into 1 inch pieces

1 box or bag of fettuccine (or other long pasta)

Sauce:

2 cloves garlic finely minced

1/2 cup olive oil

2 tbsp balsamic vinegar

1 teaspoon  dried oregano

1 tbsp fresh basil chopped

1/2 teaspoon salt and pepper each (or to taste)

Start by boiling water, add the asparagus to the boiled water for 5 minutes or until tender.  Remove from water and immediately place in ice cold water to keep color and texture.  Add a tbsp of salt to the water and add pasta.   

In a separate pan, heat up 1 tbsp of the olive oil, until hot.  Add the garlic and cook briefly until it just starts to turn blonde.  Remove from heat immediately and add remaining oil, herbs and balsamic.  Whisk together to emulsify.  (this can be done in a blender as well to get it more incorporated if you don't want to whisk.

Cook pasta according to instructions, and strain.  Add the asparagus, tomatoes, and the sauce.  Toss and let cool. That is is.  Super elegant, and very tasty. Enjoy!

Lemon Chicken Pasta

This is a oldie but a goodie. It was originally posted 3 years ago!! But I wanted to bring it back for all you newbies. This is one of our favorite meals.

My sweet friend had her baby a few weeks ago, and I was planning on bringing her dinner. I wanted to bring something that tasted fresh, didn't take a lot of time, and was something that we loved too. I was quickly reminded of this meal. Hope you enjoy it as much as we do!

Ingredients:

1 box penne pasta

½ cup olive oil

2 T. lemon zest

Juice from one lemon

½ cup green onion, chopped

¼ cop fresh Italian parsley, chopped

salt and pepper to taste

about 3/4 cup of Parmesan cheese

Marinade:

½ c. olive oil

1 clove garlic, minced

2 T. Cajun seasoning

2 T. lemon juice

2 T. minced parsley

1 T. brown sugar

1 T. soy sauce

2 chicken breasts

Marinate chicken in zip lock bag for at least 3 hours. I always like to just pull my chicken out in the morning, mix it with the marinade and let it sit all day.

While cooking your favorite type of pasta, grill up the chicken, and then chop it up.

Drain pasta, add olive oil, lemon zest, lemon juice, parsley, green onion, salt and pepper, chicken and Parmesan. Mix and serve!

Baked Chicken Penne

When I had Brinleyanne, my friend Hillary brought me the yummiest dinner. It came on the perfect day. Brooks was out of town, Brinley was just 5 days old, and the kids and I had a rough day. It was my first day at home...totally alone without help to start the morning. We were all in a rush to get 3 kids ready and out the door for school by 8:45. It was a mess to say the least. I was running on little to no sleep. It had been 3 1/2 years since I had a new baby...Luckily my Mom came down to help me for a bit and even cleaned my house. Then Hill saved the day with this dinner, which hit the spot.

Since then I hounded Hill for the recipe. I was so excited to make it for my family. It is one of those meals that comes together pretty quickly...but yet tastes divine. If you want to make this vegetarian, use veggie broth and omit the chicken. It would still ahve really great flavor! 

Happy cooking!

Ingredients:

1 lb. penne pasta

6 TB butter

6 TB flour

14 oz can of chicken broth

1½ cup half and half

1½ cup Parmesan cheese

2 chicken breast, cut into small cubes

¼ tsp. pepper

1 tsp. dried basil

1 tsp. crushed garlic

½ cup chopped artichoke hearts

Pine nuts

Sun dried tomatoes

1 cup Parmesan cheese

Preheat oven to 350 degrees

Cook Penne according to package. Drain and pour into a large oven proof dish.

Sauté chicken in olive oil, season to taste. (I use minced garlic, salt and pepper)

Melt butter, stir in flour and add broth.  Cook, stirring over medium heat until thickened.  Add half and half and heat through.  Remove from heat and add 1 ½ c. of Parmesan cheese, pepper, basil and garlic. Stir until cheese is melted. 

Add chicken, artichokes, pine nuts and sun dried tomatoes to pasta. Pour sauce over and toss.

Top with remaining Parmesan cheese and bake for 15 min.

Spaghetti with Chicken and Veggies

This semester, Brooks has taken a full load at school. It has been hard on me and the kids having him gone so much. The good news is, is that he will be graduating...FINALLY...in the Spring. We are beyond excited about this. As a result of his school schedule, it has been hard for me to cook. We have eaten a lot of grilled cheese, or regular ol' spaghetti at night when he is at school. But when he is home, I try to make something good. This recipe was light and healthy. But it had all the flavors of a great meal. 

Source: Adapted from Skinny Taste

Ingredients:

2 chicken breasts

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon red pepper flakes

salt and pepper to taste

2 cups grape tomatoes, halved

1 cup mushrooms, sliced

4 cloves garlic, minced

4 tablespoons basil

1 box of spaghetti

1/2 cup Parmesan cheese (or more!)

Begin by bringing water to a boil. In the meantime, dice chicken into cubes. Cook chicken in a little olive oil in skillet. Add seasonings. When chicken is fully cooked add garlic, mushrooms and tomatoes. Saute on low while pasta is cooking. Drain pasta from water, saving about 1/4 a cup. Add chicken and vegetables. Add basil and Parmesan and toss. Serve warm.  

Ginger Lime Shrimp n' Noodles

I am always trying to find ways to incorporate more veggies into our meals. But I am not always interested in making multiple side dishes. So when I find a dish that is packed with veggies already, I am ready to try it! I am not a mushroom fan, but Brooks is, so he was diggin' the fact that I made something with them in it! This is also a great dish to eat cold the next day...that is IF you have any leftovers!

Source: adapted from How Sweet It Is
Ingredients:

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon ginger, grated
1 tablespoon lime juice
1/2 tablespoon soy sauce
zest from lime

In a ziplock, combine marinade ingredients and add shrimp. Let marinate for 2-3 hours.

1 tablespoon olive oil
1 red pepper, sliced
1 cup mushrooms, sliced
1 garlic clove, minced
1 cup snap peas
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt and pepper to taste
chopped peanuts for garnish
your choice of pasta

Cook pasta as directed on box. While that is cooking, heat olive oil in skillet. Add peppers and mushrooms and saute for about 4-5 minutes. Add garlic, peas and shrimp. Cook until shrimp is pink. Drain pasta from water and add to shrimp and veggies. Add soy, red pepper flakes, salt and pepper and mix well. Top with peanuts. Enjoy!

Tortellini Salad

As summer is here (or approaches for those of us in the Rockies) this salad will make any outdoor meal a winner.  Simple, and quick this hearty salad will please even the pickiest of crowds.

Ingredients:

1 package of tortellini

1 cup cubed hard salami

1 cup chopped asparagus (1 inch length)

2 green onions chopped

1 can large artichoke hearts diced

1/2 cup fresh chopped parsley (Italian)

Dressing:

1 tbsp mayonnaise

1 tbsp Dijon mustard

1 tbsp honey

2 tsp lemon juice

1 tsp lime juice

1 tsp salt

1 tsp pepper

Start by bringing up a large pot of water to a boil.  Chop the vegetables, and add into a bowl.  In a separate bowl whisk together the ingredients for the dressing.  To the boiling water add the asparagus and the pasta.  Cook together until pasta is done (follow package instructions) remove and shock both the pasta and asparagus in a bowl of ice water.  Add the salami, pasta, and all the vegetables to the large bowl, and toss with the dressing.  Let chill for 2 hrs before service.  That is it...... seems too easy... but it won't taste that way.

Sausage and Pepper White Lasagna

This is a new way to enjoy lasagna that is super easy to make and even easier to eat.  Make this and you will impress even the truest of Italian snobs.

Ingredients:

1 package of lasagna 

1 lb Italian sausage browned

1 red bell pepper

1 green bell pepper

3 cups of mozzarella cheese

2 cups milk

2 tbsp butter

2 tbsp flour

1 cup Parmesan cheese

1 garlic clove minced

Roasted peppers can be done a few ways.  We have a gas range, but if you don't you can roast them in a 450 degree oven for 10-15 minutes after you coat them in olive oil.  Otherwise, place the peppers directly over the gas flame, and rotate until all the sides are black.  Place in a bowl and cover in plastic wrap, and let cool.  Once cool you can peel the blackened skin off, then chop into small strips.

For the sauce, start by melting the butter in a saucepan and then add the flour.  Let the flour cook in the butter for a few minutes, then add the milk.  Once it starts to thicken a bit, add Parmesan cheese and the minced garlic clove. Stir and let it continue to cook.

Layer the lasagna with the sauce, pasta, cheese, sauce, sausage, cheese, pasta, sauce, cheese, peppers, pasta, sauce... continued until you have the pan full.  Cook in the oven at 325 until the cheese on top is bubbly and begins to brown.  

Let stand for a few minutes and serve.  This is a quick and easy way to impress, and an even better way to enjoy some great Italian food.

Fresh Vegetable Pasta Salad

This recipe is quick, simple and super fresh.  Spring is upon us, and vegetables are king.  A quick boil of water, and you have a wonderful dish in minutes.

Ingredients:

Farfale Pasta

1 bunch asparagus

2 Roma tomatoes diced

1 cucumber peeled and diced

1/2 large red onion

1 cup pitted green olives

1 cup diced fresh mozzarella cheese

2 tblsp olive oil

2 tblsp balsamic vinegar

1 tsp lemon pepper

salt and pepper

Start by boiling your water for the pasta and asparagus.  Be sure to salt the water well.  Chop your asparagus into thirds, and place into the boiling water for 5-7 minutes or however you like your asparagus cooked.  Remove from the water, and place in a bowl of ice water to stop the cooking, and keep the green color.  Next add the pasta to the water and follow cooking instructions.  Remove the asparagus from the ice water and toss with the lemon pepper and some salt.

Once the pasta is cooked, remove from the water. Toss together in a bowl with the oil, vinegar, vegetables, salt and pepper, and the cheese.  Top with some Parmesan, and enjoy.  Simple, and super good.

Ciopino Pasta

Have you ever just wanted seafood?  This dish will fill any seafood lovers appetite.  This is a take on an old San Francisco dish that we made a few changes too and made it a pasta.  I hope you enjoy.

Ingredients:
1 fillet of favorite white fish (Tilapia, Cod, Etc.) cut into 1 inch pieces
1 lb large shrimp
1/2 pound of muscles and/or clams
1 cup chopped hard salami
1/2 cup celery chopped
1/2 large onion chopped
2 large garlic cloves minced
1 12 oz can crushed tomatoes
1 tbsp dried oregano
1 tbsp dried basil
2 cups white wine
2 cups fish or seafood stalk (chicken stalk if you don't have it)
2 tbsp butter
1 package fettucini


Start by chopping the onion, garlic and celery and sauteing in a large sauce pot with the butter. Once the onions begin to become translucent, add the tomatoes, wine, stalk, and dried herbs.  Let cook for 20-30 minutes over medium high heat with the lid off.  If it is too thin, add a cup or so of water.  Add the seafood and salami and give one or two quick stirs.  Place the lid on and let cook for 15-20 more minutes or until the shrimp is a solid pink.

Cook the pasta in a pot of boiling water, 1-2 minutes shy of the directed cooking time.  Place the pasta into the stew, and let finish cooking.  If it seems that the pasta absorbed too much of the sauce, add a ladle or two of the pasta water to the sauce.

Serve in a bowl, with some parmesan cheese and huge chunk of sour dough to sop up the goodness.  You will not be disappointed.

Chicken & Artichoke Ravioli with a Spinach Cream sauce

Every year at Valentines, I cook a sweet Italian meal to show Lindsay just how much she means to me.  This was a first, and just like the first time Lindsay and I met, it was perfect.

Ingredients:

Ravioli:

Fresh Pasta (see our fresh pasta recipe)

2 cups ricotta cheese

1 can artichoke hearts strained

2 cups chopped rotisserie chicken

1 tbsp lemon juice

2 tsp salt and pepper

Sauce:

1 cup chopped fresh spinach

2 cups heavy cream

1 cup milk

3 tbsp butter

2 tbsp flour

1 cup grated Parmesan or pecorino cheese

1/2 tsp nutmeg

1/2 tbsp salt and pepper

Start making your sauce, as you bring a large pot of salted water to a boil.  In a saucepan, melt the butter and add the flour to make a rue. Add the milk, heavy cream and nutmeg and bring to a boil.  Add the spinach, and reduce to medium heat stirring often.  Once thick add the cheese, and reduce heat to low.

While the sauce is reducing, roll out the pasta dough super thin.  In a large bowl mix all the filling ingredients, and stir until incorporated.  With a tablespoon, and about 1/2 inch apart, place the filling on the rolled out pasta leaving about the 1/2 inch between the edge and the filling.  Fold over the remaining pasta so that the filling is covered.  Then, with your finger, press all around the filling until the pasta is sealed.  With a pizza cutter or knife, cut around each ravioli in a circular pattern, and re-roll the dough to repeat.  

Once you have your ravioli, drop into the boiling water for 3-5 minutes or until it floats to the top.  Once all the ravioli are cooked, place them in your saucepan and toss until covered.  Serve with some grated Parmesan on top.  May sound complicated, but this is super easy, and a definite winner.  

Roasted Pepper and Sausage Rustica

This is a classic and hearty sauce that worked well with our fresh pasta. The smokey flavor of the roasted red peppers compliments the Italian sausage perfectly.

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

1 lb Italian sausage

1/2 large yellow onion diced

2 large garlic cloves chopped

2 tbsp olive oil

1 small can tomato paste (about 3 tbsp)

2 12 oz cans crushed tomatoes

1 tbsp basil

salt and pepper

pasta (see our fresh pasta recipe and cut into spaghetti)

Start by placing your be3ll peppers directly on your burners on your gas stove top. Rotate the peppers on all sides until mostly black.  If you don't have a gas stove top, you can cover your peppers in oil, and place them on a foil covered cookie sheet in a 400 degree oven for 15 minutes or until it is very soft.  Place the cooked peppers into an ice bath for a few minutes until you can handle them without burning your hands.  Remove all the skin from the peppers, then slice using up removing the ribs and seeds from in the pepper.       

In a large sauce pan, heat up your oil, and add the onion and garlic, and let cook for a few  minutes, add the sausage and peppers and let sausage mostly brown.  Add the tomato paste, and the tomatoes into the pan. Using one of the cans from the tomatoes, fill it with water and rinse both cans pouring the tomato water into the sauce pan.  Cook, the sauce for 20-30 minutes or until the sauce is thick.  Add your pasta directly into the sauce after cooking it as directed.  Serve immediately

Top with some Parmesan cheese, and serve with a side of bread to make sure none of the sauce goes uneaten.  This is some rib sticking goodness. Enjoy.

Hand Made pasta

Lindsay bought me a fresh pasta maker for Christmas. This is a simple recipe that you can do even without a pasta maker. A rolling pin, a knife, whatever you do, you gotta try hand made, it is delicious.

Ingredients:

2 cups all purpose flour

2 large eggs

1 tbsp olive oil

2 tbsp water

1 tsp salt

Start by making a well with the flour on your counter top.  Add into the well the egg, olive oil, water and salt.  Whisk with a fork the eggs, all the while incorporating some of the flour.  Continue this until it is all combined.  Mead the rest of the way with your hands until you have a ball of dough.  Add more water if not holding together, and use more flour if too wet.

Once all together in a ball, wrap in plastic wrap and let sit for 20 minutes or so before you roll it out.  Before rolling, spilt into 4 equal parts.  Take one of the quarters and roll out.  Cover the reaming parts with a damp cloth.  You will want to roll the pasta until 1/8 inch thick or thinner depending on the pasta type you want.  Using a pasta maker, start at the larger setting and reduce the size until you reach your desired thickness.

Now, using your pasta cutter, roll the pasta through and cut off at your desired length.  If you don't have a pasta cutter you can roll it out thin, and then cut into strips with a knife or a pizza cutter.  Continue this process using the rest of the dough.

Before cooking let spread out and let stand on a rack for a few minutes.  The dryer the pasta, the longer you will need to cook it.  SOOOO the exact opposite is in effect.  If you cook it super fresh it only takes seconds to cook.  Cook by placing into a pot of boiling salted water.  (Hint; if you are serving with a sauce, only 20 to 30 seconds in the water before adding it to the sauce).  

That is it, give it a whirl and I hope you enjoy it as much as we did.  We will show you soon some other recipes you can do with this same dough.

Mac n' Cheese

This recipe is adapted from Emeril Lagasse, I saw it in a magazine at a doctors office, and wrote it down (I felt bad tearing it out:)). It is perfect because it is a quick meal, that your kids will enjoy! Plus it is a lot better then that boxed stuff!

Ingredients:

1 box elbow macaroni
4 slices bacon, chopped (feel free to leave out)
1 garlic clove, minced
1 can evaporated milk
2 eggs
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 1/2 cups sharp cheddar, grated
1 cup monterey jack cheese, grated
1/2 cup parmesan cheese
bread crumbs
salt and pepper to taste

Fry up bacon. Boil pasta for 6 minutes (you want it to be super al dente, because you are going to bake it). Then drain. In a large bowl mix together garlic, evaporated milk, eggs, cheese and seasonings. Then add pasta and bacon. Put in a 9 inch pan and top with a little bread crumbs. Bake at 475 for 12 minutes.

Chicken and Veggie Spaghetti

A few months ago I received an email to participate in a recipe exchange. I was all about it, because I love seeing what peoples favorite recipes are. This spaghetti was one of the recipes I received. I am not going to lie, I was a little nervous because I have never made pasta with just butter as the "sauce." Brooks kept telling me it was ok, and Italian's do it all the time. Oh my goodness...this has got to be one of my new favorites. The flavors were so fresh and just plain amazing. Hope you love it as much as we did! 

Serves  6
Ingredients:

1 box spaghetti
4 slices bacon
3 chicken breasts
1 bunch of broccoli, chopped into bite size pieces
green onion, chopped
1 package mushrooms (optional)
1 stick of butter
chopped fresh basil

Boil pasta as directed on box. Slice chicken into bite size pieces and fry in a little bit of olive oil. Season with salt and pepper. In a separate pan, fry up bacon, make sure it is crispy. Then chop bacon into pieces. Once chicken is cooked, add broccoli, green onion and mushrooms. Keep at medium low heat for about 5 minutes. When pasta is done, drain and add bacon, and chicken mixture as well as a stick of butter. Be sure to use real butter, not margarine. Toss until butter is melted. Top with fresh basil and parmesan. Enjoy.

Bean and Tortellini Soup

 I am on a soup kick lately. Maybe because I am always frozen. But I am pretty sure we eat soup twice a week. I was only half watching Food Network, and Giada made this awesome soup. I didn't write down her ingredients, so I am hoping this is close enough! This recipe is super quick, super easy, and super good! You can also make it vegetarian by omitting the pancetta and using vegetable broth instead. You will have this on the table in less than 30 minutes...so it is perfect for a busy day! Enjoy!

Serves 6

Ingredients:

Olive Oil

4-6 ounces Pancetta, chopped

1 Onion, diced

6-8 Baby Carrots, shredded

1 Garlic Clove, minced

3 cups Kale, chopped

1 can Cannellini Beans (any white bean will do), rinsed and drain

3 cans Chicken Broth

1 (9 ounce) package Cheese Ravioli

salt and pepper to taste

In a large stock pot heat olive oil. Then add pancetta, onion, carrots and garlic. Cook until pancetta is fully cooked. Add chicken broth, beans and kale. Turn heat up, and wait for a boil. Then reduce and add ravioli and cook until tender. Add salt and pepper to taste. Serve with freshly grated parmesan cheese.

Gorgonzola Risotto

Sometimes we try to get out of our comfort zone of plain ol' pasta. This time it was a success. Risotto's can be a lot of work...because you can't leave it, but it is worth it. This risotto is so cheesy and delish...and goes perfect with the Chicken and Limone .

Ingredients:

2 tablespoons butter
1 onion, diced
1/2 cup chopped carrots,
2 cups uncooked Arborio rice
3 1/2 cup milk
1 1/2 cup half and half
1/2 cup gorgonzola cheese
3 ounces cream cheese
salt and pepper to taste

Melt butter in skillet. Then saute onion and carrot at medium heat for 5-6 minutes, until tender.  Then stir in rice. Cook uncovered while rice browns. Stir frequently.
In a bowl mix together the milk and half and half. Pour 1/2 cup at a time into rice mixture. Stir occasionally so that rice absorbs milk mixture. Continue adding milk 1/2 cup at a time until rice is creamy. It should take 15-20 minutes. Then add cheeses and salt and pepper. Cook for another 5 minutes, and serve immediately.

Olive Garden Chicken and Gnocchi Soup

I know I have said it a million times, but Brooks is not an Olive Garden fan. I think they have a few really good items on their menu. One of my favorites has to be the chicken and gnocchi soup. Though, I think each time I haven't gotten it, there are only 3 or 4 gnocchi's in it. So when you make it at home feel free to add as much as you would like! This recipe comes courtesy of Copycat.com. They have great recipes from your favorite restaurants. 
My tips with this recipe, rottiserie chicken works great, or use canned chicken, or poach your own.
With the gnocchi, use this recipe (it makes a ton and you can freeze it for later). Or go to an italian specialty store and get the frozen gnocchi. It tastes much better then the boxed kind at the grocery store. 

Serves 8
Ingredients:

1 cup chicken breasts, cooked and diced 
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1  can chicken broth
1 cup celery, finely diced
2 garlic cloves, minced
1/2 cup carrots, finely shredded
1 onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese  (when serving)
1 pound potato gnocchi 

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent.  Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked (maybe five to ten minutes). Top with parm and enjoy!

Cheesy Manicotti

I got this recipe from my friend Julie months ago. I always get nervous making new pasta dishes for Brooks. But he was really impressed! This is a great meatless meal, and our family loved it! 

 
1 8oz manicotti shells
2 cups Spaghetti sauce (jarred or homemade)

Mix the following together;
1 C. cottage cheese
1 C. ricotta cheese
1 C. mozzarella
1 C. parmesan
1 Tbsp. basil
1 tsp. minced garlic
1 egg
 
Boil manicotti as directed on package. Make sure that they are al dente. Let cool. Then fill mancotti with cheese mixture.  Line  9x13 pan with spaghetti sauce, place noodles in pan, pour over more spaghetti sauce.  Cover with foil and bake at 350 for 15 minutes, remove foil, top with parmesan cheese and bake for an additional 10 minutes. Enjoy. 

Penne in Almond Sauce

Whenever I am cleaning I always turn on The Food Network. I love to see what they are making and get inspiration. One our our favorites is Giada De Laurentiis. She is always up to something amazing. When I saw the episode with Penne in Almond Sauce, I knew I had to try it. The texture was a little nutty, and a little crunchy...not creamy like I thought it would be. But still it was so good. My kids love peas, so this was a great way to incorporate them in a meal. If you are a vegetarian, just don't add the chicken or chicken stock (use vegetable stock instead). Enjoy!

Ingredients:

1 rotisserie chicken

1 pound penne pasta

1 cup slivered almonds (I used about 5 ounces), blanched

2 1/2 cups chicken stock

1/4 cup olive oil

3 garlic cloves, peeled

1 cup frozen peas

3/4 cup heavy cream

1 lemon, zested

2 cups parmesan cheese

salt and pepper

1/2 cup chopped fresh basil

Cook pasta as directed on package, saving about 1 cup of pasta water.

Blanch your almonds. Then in a blender, blend almonds, chicken stock, olive oil and garlic. Pour mixture into a skillet. Stir constantly, bringing to a boil. It should take about 3-4 minutes, to get the sauce thick. Then add chicken, peas, cream and lemon zest. Continue to stir. Season with salt and pepper. Add 1 1/2 cups of parmesan to the sauce. Toss 1/2 cup parmesan with the pasta. Then pour sauce over pasta. If needed, add reserved pasta water to loosen sauce. Add basil, and serve.

 

Coleslaw Pasta Salad

I am always looking for new salad recipes. You always need something new to bring to a pot luck, or to serve at a shower, or just to serve as a side. My mom made this for my sisters bridal shower, and it was a big hit. The coleslaw dressing was really great with it! Feel free to add as much of the fruit or veggies as you would like. Depending on your taste!

Ingredients:
3 chicken breasts, chopped
1 box bow tie pasta, al dente
2 cups mayo
1 16 ounce bottle coleslaw dressing

20 ounce can pineapple tidbits, drained
1/4 cup green onions
1 cup celery, chopped
3 cups red grapes
2 apples, chopped
1/2 cup almonds

Cook and cut chicken. Cook pasta al dente, don't over cook it because it can get mushy in the dressing. Once cooled mix together mayo and coleslaw dressing. Pour over pasta and chicken and let refridgerate for 2 hours. Right before serving add pineapple, green onions,  celery, grapes, apples and almonds. Serve and enjoy!