Whole Wheat Fettuccine with Broccoli and Feta

Ingredients:

  • 1 package Whole Wheat Fettuccine
  • 1 medium Shallot, thinly sliced
  • 1 bunch Broccoli, cut up
  • 1 small bunch Radishes, thinly sliced
  • 1 tbsp. Sherry Wine Vinegar
  • 1/2 tsp. Orange Zest
  • 3/4 tsp. Coarse Salt
  • Fresh ground black pepper
  • 3 tbsp. Extra Virgin Olive Oil
  • 7 oz. Feta Cheese

Directions:

  1. Boil Broccoli until just tender.
  2. Add Radishes and boil thirty seconds more.
  3. Scoop out Vegetables and use same boiling water to cook Whole Wheat Fettuccine until al dente, 6-8 minutes. Drain and set aside.
  4. Whisk Sherry Wine Vinegar, Orange Zest, Salt, and Pepper together in large bowl to make dressing.
  5. Gradually whisk in Oil to make dressing.
  6. Toss pasta, Broccoli, Radishes, and Shallots with dressing.
  7. Add Feta and serve warm or at room temperature.

Three Cheese Garlic Chive Conchiglie Salad

Ingredients:

  • 1 package Garlic Chive Conchiglie, cooked al dente (5-7 minutes)
  • 1 cup Kalamata Olives, pitted and chopped
  • 1 cup Red Bell Peppers, chopped
  • 1 cup crumbled Feta Cheese
  • 1/2 cup Cheddar Cheese, diced
  • 1/2 cup grated Gouda Cheese
  • 6 tbsp. fresh Basil, chopped
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Extra Virgin Olive Oil
  • 1 pinch Sugar

Directions:

  1. Mix Garlic Chive Conchiglie, Olives, Bell Pepper, Cheeses, and Basil in large bowl.
  2. Pour Vinegar into small bowl. Gradually whisk in Olive Oil. Add Sugar
  3. Season dressing to taste with Salt and Pepper.
  4. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
  5. Serve cold.