A delicious penne pasta recipe with mouth-watering Italian ingredients and spices like fresh spinach, tomato, basil, and feta cheese. This recipe yields 5- 6 servings.

Mostaccioli with Spinach and Feta

Ingredients

• 10 ounces fresh spinach, washed and chopped
• 8 ounces tomato basil feta cheese
• 3 cups chopped tomatoes
• 8 ounces penne pasta
• 1 clove garlic, minced
• 2 tablespoons olive oil
• ground black pepper to taste
• salt to taste

Directions

1. First, cook pasta according to package directions. Drain, and set aside.
2. Next, heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated.
3. And then, add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.
4. Mostaccioli with Spinach and Feta is ready to serve!

ENJOY!

A healthy pasta recipe with meaty red flesh salmon and spinach fettuccine pasta blended with white wine, Italian herbs and sizzling spices! This recipe yields 5- 6 servings.

Salmon with Green Fettuccine

Ingredients

• 1 (14.75 ounce) can canned salmon, drained, liquid reserved
• 12 ounces spinach fettuccine pasta
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried dill weed
• 1 1/2 cups fresh sliced mushrooms
• 2 tablespoons chopped fresh parsley
• 1/4 cup finely diced onion
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 3 tablespoons butter
• salt and pepper to taste

Directions

1. First, cook pasta in boiling, salted water until al dente. Drain.
2. And then, drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups.
3. Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. And then add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat.
4. Next, stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill.
5. Lastly, season with salt and pepper to taste, and heat though. Serve over hot pasta.
6. Salmon with Green fettuccine is ready to serve!

ENJOY!

A very delectable Italian pasta with delicious Gorgonzola cheese, walnuts and pear. This recipe yields 2- 3 servings.

Gorgonzola Pear Pasta

Ingredients

• 3 tablespoons crumbled Gorgonzola cheese
• 9 ounces penne pasta
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped toasted walnuts
• 1 large pear, peeled and cubed
• 2 tablespoons butter
• 1/2 cup heavy whipping cream
• ground black pepper to taste

Directions

1. First, bring a large pot of lightly salted water to a rolling boil.
2. And then, cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. Meanwhile, return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted.
4. Lastly, pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.
5. Gorgonzola Pear Pasta is ready to serve!

ENJOY!

This is a good alternative for beef and pasta, which is easily made with chicken, Parmesan cheese and Italian spices. This recipe yields 3- 4 servings.

Easy Chicken and Pasta

Ingredients

• 1 pound skinless, boneless chicken breast, cut up
• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• grated Parmesan cheese
• 2 cups uncooked corkscrew-shaped pasta
• 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
• 1/2 teaspoon dried basil leaves, crushed
• 1 tablespoon vegetable oil
• 2 1/4 cups water

Directions

1. First, heat oil in skillet.
2. And then, add chicken and cook until browned, stirring often. Set chicken aside.
3. Next, add soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 minutes. over medium heat, stirring often.
4. Lastly, add chicken. Cook 5 minutes or until pasta is done, stirring often. Sprinkle with cheese.
5. Easy Chicken and Pasta is ready to serve!

ENJOY!

This is a healthy macaroni salad spiced up with white tuna and spices perfect for brunch and lunch! This recipe yields 10- 11 servings.

Macaroni Tuna Salad

Ingredients

• 2 (6 ounce) cans white tuna, drained and flaked
• 1 (16 ounce) package elbow macaroni
• 1 (5 ounce) jar pimento-stuffed green olives, drained
• 1 pint grape tomatoes
• 2 stalks celery, minced
• 1 onion, minced
• 2 cups mayonnaise
• salt and pepper to taste

Directions

1. First, fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. And then, once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
3. Next, in a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes.
4. Lastly, season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.
5. Macaroni Tuna Salad is ready to serve!

ENJOY!

A perfect Italian pasta recipe deliciously flavored with chicken, Italian herbs and sizzling spices! This recipe yields 3- 4 servings.

Pronto Pasta Primavera

Ingredients

• 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce
• 1 (10.5 ounce) can Campbell’s® Condensed Chicken Broth
• 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, red pepper)
• 8 ounces spaghetti, cooked and drained
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil leaves

Directions

1. First, heat the broth, Italian sauce, basil, garlic powder and vegetables in a 12-inch skillet over medium-high heat to a boil.
2. Next, reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp. And then, toss with the spaghetti.
3. Pronto Pasta Primavera is ready to serve!

ENJOY!

A one-of-a-kind pasta recipe blended with vodka and mixed with Italian herbs and spices. This recipe yields 5- 6 servings.

Penne a la Vodka

Ingredients

• 12 ounces penne pasta
• 2 fluid ounces vodka
• 1 1/2 large yellow onions
• 1 (28 ounce) can crushed tomatoes
• 2 cups chopped tomatoes
• 5 cloves crushed garlic
• 10 slices bacon, diced
• 1 cup heavy whipping cream

Directions

1. First, cook and drain the penne pasta. Set aside.
2. Next, sweat thinly sliced onions, crushed garlic and bacon in a pan or skillet.
3. And then, add diced tomato and deglaze (cook until alcohol has evaporated) with vodka. Add crushed tomatoes and cream.
4. Lastly, Reduce sauce until thickened and season with salt and pepper. Add to Pasta.
5. Penne a la Vodka is ready to serve!

ENJOY!

A colorful and mouth-watering pasta mixed with shrimp and blended with lemon-dill sauce. This recipe yields 3- 4 servings.

Rotini with Shrimp

Ingredients

• 1 1/2 pounds uncooked medium shrimp, peeled and deveined
• 8 ounces uncooked spiral pasta
• 4 quarts water

For Creamy Lemon Sauce:

• 1/3 cup white wine or chicken broth
• 1/4 cup finely chopped green onions
• 1 teaspoon dill weed
• 1 tablespoon grated lemon peel
• 1 1/2 cups 2% milk
• 2 tablespoons all-purpose flour
• 1 tablespoon butter or stick margarine
• 1 garlic clove, minced
• 1/8 teaspoon white pepper
• 3/4 teaspoon salt

Directions

1. First, in a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes.
2. And then, add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.
3. Next, melt butter in a saucepan. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper. And then, drain pasta and shrimp; place in a serving bowl.
4. Lastly, add sauce and toss to coat. Sprinkle with onions.
5. Rotini with Shrimp is ready to serve!

ENJOY!

A healthy pasta recipe with a great combination of vegetables and scallops! This recipe yields 10- 11 servings.

Scallops and Spinach over Pasta

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 3 pounds bay scallops, raw
• 12 ounces spaghetti
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• garlic powder to taste
• salt and pepper to taste
• 1/4 cup water

Directions

1. First, bring a large pot of lightly salted water to a boil.
2. And then, add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, in a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
4. Next, add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
5. Lastly, place strained spaghetti in dish and place the scallops and sauce on top.
6. Scallops and Spinach over Pasta is ready to serve! This is best served with grated Parmesan cheese.

ENJOY!

This is a perfect vegetarian pasta dish with portobello mushrooms and Gorgonzola cheese! This recipe yields 7- 8 servings.

Vegetarian Baked Pasta

Ingredients

• 8 ounces Gorgonzola cheese, crumbled
• 4 cups shredded mozzarella cheese
• 1 pound penne pasta
• 1 (28 ounce) jar spaghetti sauce
• 8 ounces portobello mushrooms, cut into 1/2 inch pieces
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

Directions

1. First, bring a large pot of lightly salted water to a boil, and then add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
2. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. And then, heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
3. To assemble, pour enough sauce in the bottom of the pan to cover, and then combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
4. Lastly, bake for 30 to 45 minutes, or until cheese is browned.
5. Vegetarian Baked Pasta is ready to serve!

ENJOY!