Wild Mushroom Pappardelle with Parmesan Butter Sauce

Ingredients:

  • 1 package Wild Mushroom Pappardelle, cooked al dente (about 6-8 min)
  • 1 lb. assorted Wild Mushrooms
  • 1/4 cup Butter or Olive Oil
  • 1/2 cup grated Parmesan

Directions:

  1. While pasta is boiling, sauté Mushrooms in medium skillet with Butter until cooked to desired softness.
  2. Combine Mushrooms and Butter with Wild Mushroom Pappardelle in large serving bowl and top with grated Parmesan.

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.

Traditional Fettuccine or Linguine in Simple Vodka Sauce

Ingredients:

Directions:

  1. In large skillet over medium heat, sauté Onion in Butter until slightly brown and soft.
  2. Pour in Vodka and let cook for 10 minutes until alcohol evaporates.
  3. Mix in Crushed Tomatoes and cook for 30 minutes.
  4. Pour in Heavy Cream and cook for another 30 minutes.
  5. Combine sauce and Traditional Fettuccine or Linguine and serve hot.

Caprese Salad with Tomato Pesto Radiatore

Ingredients:

  • 1 package Tomato Pesto Radiatore, cooked al dente (about 6-8 minutes)
  • 1 quart Grape Tomatoes or Cherry Tomatoes, halved or whole
  • 12 oz. small Mozzarella Balls or small cubed Mozzarella
  • fresh Basil, chopped to preference
  • 1 cup Balsamic Vinaigrette

Directions:

  1. Mix ingredients together except for Balsamic. Chill until ready to serve.
  2. Add Balsamic to salad and toss all ingredients together just before serving.

Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

  • 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
  • 2 cups fresh Parsley, leaves only
  • 1/2 cup fresh Mint
  • 3 Green Onions, chopped
  • 1-1/2 tbsp. fresh Oregano, leaves only
  • 2 tbsp. Capers
  • 3 tbsp. Pine Nuts
  • 1 tbsp. Red Wine Vinegar
  • 2 tbsp. Olive Oil

Eggplant:

  • 2 Eggplants, sliced
  • 1 tbsp. Olive Oil

Directions:

  1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
  2. Add Salt and Pepper to taste.
  3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
  4. Place warm pasta in large serving dish and top with Eggplant and relish.