Thai Peanut Noodles

Thai Peanut NoodlesRecipe from: Our Best Bites
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (The bottle w/ the rooster on the front-- 1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
2 chopped green onions- just the tops
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls.
Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
Before eating, squeeze lime juice over noodles and stir to combine.*I think this is great as a vegetarian meal, but if desired, you can easily add very thinly-sliced chicken, which would be delicious too!

Ruth's Diner Mac and Cheese

Ingredients
Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese
For the topping:
1/4 cup melted butter
1/4 cup bread crumbs
Directions
Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Capellini w/ Tomatoes and Basil

CAPELLINI WITH TOMATOES AND BASIL
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Zesty Marinara Sauce

Zesty Marinara Sauce
(Be Healthy/Be Happy Blogspot)
Ingredients:
1/4 cup olive oil
1 small onion, thinly sliced
2 cloves garlic, crushed
1 can (32 ounces) whole Italian plum tomatoes and their juices
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheeseTo Make:
Heat oil in a large, nonreactive skillet over medium-high heat. Add onion and garlic, and cook until lightly browned, about 3 minutes.
Place tomatoes in a large bowl, reserving juices. Crush tomatoes using your hands. Add tomatoes and reserved juices to skillet. Stir in red pepper, bay leaves, salt, and pepper. Increase heat and bring to a boil. Immediately reduce heat to low, cover, and simmer until slightly thickened, about 25 to 30 minutes.
Remove sauce from heat, stir in cheese. Remove bay leaves before serving.

Sour Cream Noodle Bake

Recipe: Sour Cream Noodle Bake
Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 8
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Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Shrimp Scampi w/ Angel Hair Pasta

Recipe: Shrimp Scampi
Pioneer Woman Cookbook
Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
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Ingredients
4 Tablespoons Butter
2 Tablespoons Olive Oil
½ whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
½ cups White Wine
2 whole Lemons
4 dashes Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
½ cups Grated Parmesan Cheese
Preparation Instructions
Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.

Spicy Bow Tie Pasta w/ Broccoli and Sausage

Spicy Bow Tie with Broccoli and Sausagea goodLife {eats} creation
Pioneer Woman Cookbook
2 cups broccoli florets, cooked till tender crisp
1 cup sundried tomatoes, soaked in oil
2 cups mild italian sausage, about 2 links
1 red onion, sliced thinly
2 cloves garlic, minced
1/3 cup dry white wine
1/2 teaspoon of crushed red pepper, more if you like
salt and pepper to taste
8 ounces bow tie pasta, cooked according to package instructions
In a large saute pan, drizzle a couple teaspoons of olive oil. Heat over medium-high heat. Add the sausage, cooking until browned on all sides. Remove sausage and slice into rounds. Return to pan. Add onion to the sausage and saute until the onion is tender, about 3-4 minutes. Add garlic and saute 1 minute more.
Deglaze the pan with the white wine, making sure to scrape up all the browned bits. Stir in the tomatoes, pasta, and broccoli. Season to taste with salt and pepper and sprinkle with crushed red pepper. Serve topped with grated Parmesan cheese.
*Note: when I cook the pasta, I add the broccoli to the pot for the last 2 minutes to cook it.

Bowtie and Asparagus Pasta

Anniversary Bowtie & Asparagus Pasta
This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).1 pkg. bow tie pasta1/2 c. (1 cube) butter (the real stuff)2-3 cloves garlic, minced3/4 c. grated Parmesan cheese1-2 chicken bouillon cubes1 pint heavy creamsalt & pepper to taste10-15 spears asparagus, blanched1/2 c. bacon, crumbled1/2 c. toasted pinenuts (or to taste)Parsley, to tasteParmesan cheese, to tasteBoil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Noodle's and Co Thai Peanut Saute

Our Version of Noodles & Co.'s Thai Peanut Saute
(Fav Fam Recipes)
This is my personal version of the "Indonesian Peanut Saute" from Noodles & Co. It turned out just like it! It got my hubby's stamp of approval. In fact, he said "this is my favorite Thai noodle dish I have ever had.. even better than Noodles & Co."(This makes quite a bit, probably easily feeds 4-6.)1-2 Lbs. chicken, cut into thin stripsvegetable oil (to saute)2 Tbsp Sriracha chili sauce (we just found this at our local grocery store. Click here.)juice of 1 lime3 cloves garlic, pressed1 Tbsp. fresh ginger, minced3-4 shakes soy saucesalt & pepper (to taste)16 oz. (1 pkg.) linguine noodles**peanut sauce (see below)peanuts2-3 limes, slicedThe following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)-shoestring carrots (I just used the packaged kind)-broccoli florets, chopped-green onion-peanuts (chopped)-bean sproutsIn a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.**SAUCE: (I found this good peanut sauce from "Our Best Bites":)1 c. chicken broth6 Tbsp. (heaping) creamy peanut butter2-4 tsp. Sriracha chili sauce (on Best Bites, they said that 2 tsp. is mild and 4 is hot... we used about 4 TABLEspoons.. and for us, that was about right.)3 Tbsp. honey6 Tbsp. soy sauce3 Tbsp. fresh minced ginger4-5 cloves garlic, pressed or mincedCombine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Pasta w/ Pancetta and Leeks

Recipe: Pasta with Pancetta and Leeks Pioneer Women Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 4 Ingredients 12 ounces, weight Pasta, Cooked Al Dente Reserved Pasta Water, If Needed 3 ounces, weight Chopped Pancetta 3 whole Leeks, Sliced Thin 1 Tablespoon Butter ½ cups Dry White Wine ½ cups Heavy Cream Salt And Freshly Ground Pepper, To Taste Parmesan Cheese, Shaved Preparation Instructions Cook pasta and set aside. Reserve 1/2 cup of pasta water. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Cajun Chicken Pasta

Recipe: Cajun Chicken Pasta Pioneer Woman Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6 Ingredients 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes 3 teaspoons Cajun Spice Mix, More To Taste 1 pound Fettuccine 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Green Bell Pepper, Seeded And Sliced 1 whole Red Bell Pepper, Seeded And Sliced ½ whole Large Red Onion, Sliced 3 cloves Garlic, Minced 4 whole Roma Tomatoes, Diced 2 cups Low Sodium Chicken Broth ½ cups White Wine 1 cup Heavy Cream Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste Salt To Taste Chopped Fresh Parsley, To Taste Preparation Instructions Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook! Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat. Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy! Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with chopped fresh parsley and chow down!

Pasta ai Quattro Formaggi

Recipe: Pasta ai Quattro Formaggi Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 1 pound Angel Hair Pasta ½ cups Grated Fontina Cheese ½ cups Grated Parmesan Cheese ½ cups Grated Romano Cheese ½ cups Goat Cheese (chevre) 2 Tablespoons Butter, Softened 1 cup Heavy Cream 1 whole Garlic Clove, Peeled ½ teaspoons Salt, More To Taste Freshly Ground Black Pepper Minced Fresh Parsley Preparation Instructions Heat cream in a small saucepan on the stove over low heat. Rub garlic clove all over the inside of a large serving bowl. Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Drain pasta, then return to the cooking pot. Pour in cream, add butter, and add cheeses and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed. Mixing stage should happen very quickly. Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately with a nice medium rare steak. *Can use whatever four cheeses you’d like!

Simple Sesame Noodles

Recipe: Simple Sesame Noodles Pioneer Woman Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8 Ingredients 12 ounces, fluid Thin Noodles, Cooked And Drained ¼ cups Soy Sauce 2 Tablespoons Sugar 4 cloves Garlic, Minced 2 Tablespoons Rice Vinegar 3 Tablespoons Pure Sesame Oil ½ teaspoons Hot Chili Oil 4 Tablespoons Canola Oil 2 Tablespoons Hot Water 4 whole Green Onions, Sliced Thin Preparation Instructions Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.Pour sauce over warm noodles and toss to coat.Sprinkle with green onions and toss.Serve in a bowl with chopsticks. Yummy!

Penne a la Betsy

Recipe: Penne a la Betsy Pioneer Woman Prep Time: 25 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients ¾ pounds Penne Pasta 1 pound Shrimp 3 Tablespoons Butter 3 Tablespoons Olive Oil 1 whole Onion (small) 2 cloves Garlic ½ cups White Wine, Or To Taste 1 can Tomato Sauce (8 Oz) 1 cup Heavy Cream Fresh Parsley, to taste Fresh Basil - To Taste Salt To Taste Pepper To Taste Preparation Instructions Cook the penne pasta until tender-firm, also known as al dente. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside. Finely dice one small onion. Mince two cloves of garlic.In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Pasta Alla Vodka

Recipe: Pasta Alla Vodka Pioneer Woman Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6 Ingredients 1 pound Pasta 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Chopped Finely 2 cloves (to 3 Cloves) Garlic, Chopped ¾ cups (to 1 Cup) Vodka 1 can (About 14 Oz.) Tomato Puree 1 cup Heavy Cream 1 pinch Red Pepper Flakes ¼ teaspoons (to 1/2 Teaspoon) Salt Freshly Ground Black Pepper, To Taste 1 cup Grated Parmesan Cheese Preparation Instructions Cook pasta according to package directions, being careful not to overcook. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir. Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper. Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese. Pour mixture into large serving bowl. Garnish with more Parmesan cheese. Eat it out of the serving bowl. Faint. Repeat as needed.

Penne w/ Roasted Asparagus and Balsamic Butter

Penne with Roasted Asparagus and Balsamic Butter Mel's Kitchen Cafe *Note: If asparagus aren’t in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoon oil and ¼ teaspoon each of salt and pepper and roast for about 15 minutes. *Serves 4-6 1 pound fresh asparagus spears1 tablespoon olive oil¾ teaspoon salt½ teaspoon freshly ground black pepper½ cup balsamic vinegar1 teaspoon light or dark brown sugar1 pound penne pasta4 tablespoons butter, cut into pieces1/3 cup freshly grated Parmesan cheese, plus more for serving Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside. While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.

Quick Homemade Macoroni and Cheese

Quick Homemade Macaroni and Cheese Sarah's Cucina Bella serves 6 as a side 1 slice bacon, uncooked and roughly chopped1 tbsp butter1 1/2 tbsp all-purpose flour1 cup milk1 cup sharp Cheddar cheese, shreddedsalt and pepper1/2 lb pasta, cooked Heat a medium saucepan over medium heat. Add bacon. Cook, stirring occasionally, until just about browned. Add butter to the pan and melt. Once the butter is melted, whisk in the flour. Cook for about 2 minutes, until a smooth paste is formed. Whisk in the milk and cook for an additional 5 minutes or so, until thickened. Stir in the cheese until melted and salt and pepper to taste. Pour the sauce over the pasta and mix well. Serve immediately. Leftovers make great lunches.

Two pepper Pasta

Two Pepper Pasta Sarah's Cucina Bella serves 4 Keep the vegetables cut pretty small for this so that they cook quickly and break down enough to coat the pasta. 1 1/2 tbsp olive oil1 green pepper, in a 1/4 in or less dice1 red pepper, in a 1/4 in or less dice1/2 cup finely chopped red onion2 spring onions (scallions), finely sliced – white and light green parts only1 cup parsley5 cloves garlic, crushed1/2 cup white winesalt and pepper1/2 lb pasta1/2 cup grated Romano, plus extra for sprinkling In a 12 inch skillet (a deep one), warm the olive oil over medium heat. Add the green and red peppers, red onion and scallions. Stir briefly and then cover. Let cook 10 minutes, stirring once. Meanwhile, combine the parsley, garlic and white wine in a food processor and process until smooth. Pour this combination over the vegetables and lower the burner heat to low. Simmer for 15-20 minutes. Cook the pasta while you are simmering the sauce. When both are done, toss the veggies, the pasta and 1/2 cup of the Romano together. Sprinkle the top with a little grated Romano and serve.

Garlic Scape Carbonara

Garlic Scape Carbonara Sarah's Cucina Bella serves 4 This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness). 1/2 lb campanella pasta, or shape of your choosing4 slices bacon (about 3 1/4 ounces), chopped1/4 cup garlic scapes, cut into 1/4 inch coins2 large eggs1/4 tsp kosher salt1/4 tsp red pepper flakes1/2 cup freshly grated Romano cheese Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump). Serve immediately.

Chicken Florentine

Chicken Florentine Sarah's Cucina Bella serves 4 1 tbsp butter1 lb boneless, skinless chicken, cut into 1-inch cubes2 cups frozen chopped spinach1 can (28 ounces) tomato puree1 tsp dried oregano1/2 cup crumbled fetasalt and pepper Melt butter in large skillet over medium heat. Add chicken cubes and sauté until no more pink is visible on any side. Stir in the spinach, followed by the tomato puree and dried oregano. Sprinkle with feta. Salt and pepper lightly. Cover and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and season with additional salt and pepper, as desired. Serve over pasta.