Forgot the name Pasta

12 oz. spaghetti
3 TBSP olive oil
1/2 c. walnut halves (roughly chopped)
4 cloves garlic, thinly sliced
1 1/2 lbs. small zucchini (3 or 4) cut into thin half moons
3/4 c. raisins
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 c. grated parmesan cheese

-Cook pasta according to directions, drain and return to pot
-Meanwhile, heat oil in skillet over medium high heat. Add walnut and cook, stirring frequently, until begiining to brown, 3-4 min. Add garlic and cook, stirring frequently, until beginning to brown, about 1 min.
-Add zucchini and raisins to skillet, season w/ salt and pepper and cook, tossing occassionally, until zucchini is just tender (4-5 min)
-Add the zucchini mixture to the pasta and toss to comine.
-Sprinkle with parmesan cheese before serving.


Keaton liked this...which, if you know Keaton, is saying a lot. The rest of us loved it!

Garden Pasta Salad

A friend made this for a picnic a couple weeks ago and I loved it! Great side for when you bbq....and way easy.

1/2 lb. penne rigate pasta
2 tomatoes, peeled and chopped ( I use cherry tomatoes, sliced)
1 zucchini, trimmed and thinly sliced
3 oz. black olives, sliced
1/2 c. scallions/green onions, chopped
1/2 c. Paul Newman salad dressing "Family Recipe Italian"

Cook pasta in boiling, salted water until al dente. Drain and transfer to a salad bowl. Add remaining ingredients and salt and pepper to taste. Toss and let sit 30 min. for flavors to meld.

*You can add cooked chicken to make it a full meal.

Cajun Chicken Pasta

1 lb Farfalle (bowties)
3 skinless, boneless chicken breasts, cut into bite size pieces
4 tsp Cajun seasoning
4 T. olive oil
2 red bell peppers, sliced
16-20 mushrooms, sliced
3 green onions, chopped

2 C. heavy cream
1/2 t. dried basil
1/2 t. lemon pepper
1/2 t. salt
1/4 t. garlic powder
1/4 t. black pepper
1/4 t. Cajun seasoning

Place the chicekn and the Cajun seasoning in a plastic bag. Shake to coat.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

While the pasta is cooking, saute the chicken and olive oil in large skillet over medium heat until no longer pink (7 to 10 minutes). Add the red bell pepper, mushrooms, and green onions. Saute and stir for 4 to 5 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder, black pepper, and Cajun seasoning. Simmer on low heat for about 3 to 5 minutes until heated through. Add the cooked pasta and toss it to coat thoroughly. Sprinkle with grated Parmesan cheese and serve. Serves 6-8

Yummy and Easy Fat Free and Calorie Free Alfredo

This is Sam's new favorite meal. He even brings the leftovers for lunch.

1/2 c. butter
1 (8 oz.) pkg. cream cheese
2 tsp. garlic powder
2 c. milk
6 oz. parmesan cheese (canned, not fresh)
1/8 tsp. ground pepper

Melt butter in saucepan over medium heat. Add cream cheese and garlic powder, stirring with wisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan cheese and pepper. Remove from heat when sauce reaches desired consistancy. Sauce will thicken fast, thin with milk if cooked too long.

I just served it over fettucine and grilled chicken. YUMMY!!

PASTA FRESCA (Noodles & Co)

2 Tablespoons olive oil
4 boneless chicken breasts, diced
1 Pound penne pasta, pre-cooked
1 large red onion, diced
Salt, to taste
Pepper, to taste
Bag Baby Fresh Spinach Leaves
4 cups roma tomatoes, cubed

Fresca Sauce:
1/4 cup fresh garlic
2 Teaspoons salt
¼ Cup balsamic vinegar
1/4 Cup sweet white wine
1 Cup olive oil

In a very hot sauté pan sauté:
olive oil & diced chicken breasts
pre-cooked penne pasta
red onions
salt
pepper

Remove from heat & Add:
baby fresh spinach
fresca sauce
roma tomatoes

Toss to combine. Serve with feta and freshly shaved parmesan cheese.

(You can add more or less of the chicken, tomatoes & spinach as you would like. Keep in mind when you add the spinach it will wilt when warm, so you may add more than you think.)

Chicken and Vegetables with Pasta

1 lb. Linguini Pasta
8 slices of bacon
1-1/4 lb. Chicken breasts (3 breasts)
1 small onion, chopped (I omit)
1 clove garlic, chopped
4 oz. fresh mushrooms
1 (2 oz.) jar chopped pimientos
10 oz. frozen or fresh broccoli
½ C chicken broth
1 C light cream
2 tsp. dried basil
10 oz. pkg. frozen green peas
½ C grated parmesan cheese

Cook bacon. Reserve 1 tablespoon fat. Fry chicken in reserved bacon fat remove and cut into small pieces. Stir fry broccoli, onion, garlic and mushroom in pan (may need to add a little more oil). Cook about 3 minutes. Stir in pimiento, broth, cream and basil. Heat to boiling. Reduce heat and allow to simmer until sauce is slightly thickened and vegetables are tender-crisp. Stir in peas, crumbled bacon, and cheese. Salt and pepper to taste. Serve over warm linguine. Makes 6 servings.