Archive for pasta

Rica’s Pasta Salad

This pasta salad never lasts long in my house. Everyone goes for a second helping, a third and a fourth. Before I know it, it’s alllll gone! This dish is a hit and a must have for BBQ’S get together parties. It’s really easy and a great dish loved by many. 


Ingredients:

For the salad:

  • 1 box (12 oz) tricolor rotini pasta
  • 1 large red bell pepper (or you can use two small ones), diced
  • 1 pint cherry tomatoes, halved
  • 1/4 lb pepperoni slices diced
  • 1 small or medium red onion, diced
  • Between 1/3 to 1/2 cup of sliced black olives (amount depends on your personal preference)

For the dressing:

  • 3/4 cup olive oil 
  • 3/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

  1. Cook pasta to instructions on box. Drain. Run under cold water to stop it from cooking and drain again. 
  2. Mix all other ingredients in with the pasta in a large mixing bowl. 
  3. Whisk all the dressing ingredients together and pour into the salad. 
  4. Mix well. 
  5. Use Saran Wrap to cover the bowl and place in the refrigerator for at least 1-2 hours. The more it sits there, the more time it has to “marinate”. It tastes better that way. 
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Farfalle Con Piselli

This is one of these quick pasta dishes. The light creamy sauce is easy to whip up in no time. Farfalle con piselli roughly translates to “butterflies with peas” 


Ingredients:

  • 1 box of bow tie pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 cup thawed frozen peas (we love our peas in my house so I tend to grab these 10oz bagged frozen peas and use the whole thing)
  • 1/2 cup light cream
  • 1/4 teaspoon salt
  • a little bit of ground black pepper

Directions:

  1. Cook bow tie pasta according to package’s instructions. 
  2. Heat oil in a pan over medium heat. Add diced onion and minced garlic. Cook and stir occasionally. Make sure it becomes tender but not browned. Approximately 5 minutes. 
  3. Add peas, light cream, salt and pepper. Bring to a boil. When it boils, it’s ready. Remove from the heat and cover to keep warm or leave it on low heat. 
  4. When the pasta finishes cooking, drain it. Mix it with the pea sauce. 
  5. Serve hot. 

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Pasta with Turkey Meatballs and Roasted Vegetables 

Want an easy, cheap and filling meal for your family? Look no further. 


Ingredients:

For the vegetables:

  • 3 medium zucchini, cut into half moons
  • 2 large red bell peppers, sliced into 1 inch strips
  • 1 medium onion, sliced into half moons
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt

For the meatballs:

  • 1 pound ground turkey
  • 1 large egg
  • 2 tablespoons mayonnaise 
  • 1/2 cup plain bread crumbs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/ teaspoon ground black pepper

For the pasta:

  • 1 pound of small/medium shaped pasta (example: rotini)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 425 degrees. Line two baking sheet pans with aluminum foil. 
  2. Mix the vegetables with olive oil and salt. Spread evenly on one baking sheet pan. Roast for 30 minutes in the oven. 
  3. While the vegetables are roasting, mix all ingredients together for the meatballs. 
  4. With wet hands, roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart.
  5. Bake the meatballs for 20 minutes. You can bake them alongside the vegetables. 
  6. While the meatballs bake, cook pasta according to instructions on the package. 
  7. Drain pasta. Mix pasta with meatballs and vegetables. Add in olive oil, lemon juice and parsley. Mix and serve. 

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Enchilada Stuffed Pasta Shells

 

One of my favorite dishes to take when a family needs a meal is Enchilada Stuffed Pasta Shells. One of the benefits of this recipe is that it makes enough for two 13 x 9 baking dishes, which means I don’t neglect my family when I am feeding another family. I don’t like waste, but this is one time where  I like to use disposable aluminum pans. Then the family I deliver a meal to does not have to worry about washing the pan or returning it.

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Last-Minute Lasagna

I’ve made this several times now, each time I do something a little different like adding meat-filled ravioli or using different type of cheese. It’s a delicious crowd-pleaser!!  Read the rest of this entry »

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Spaghetti Pie

Yes, folks.. that is my sister, Romelia, you see up there having some bites of this yummy spaghetti pie. This is really easy to prepare and is very inexpensive to make.  A perfect dinner on a cold day or a great meal to take to someone in need. Read the rest of this entry »

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Italian Stuffed Shells

stuffedshellsstuffed-shells-pan 

The following recipe is enough to make and fill two of these 9×13 pans. I suppose you could bake one in your glass/pyrex baking pan.. and bake the other one in one of these foil type of pans so you can freeze it up for a later use.  Ryan loved these and gobbled them up like there was no tomorrow! I am sure you will like this as well!

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