Avocado Pesto Pasta

Ingredients

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

½ cup pine nuts

2 avocados, pitted and peeled

2 tablespoons lemon juice

3 cloves garlic

½ cup olive oil

Salt and pepper to taste

1 cup halved cherry tomatoes

Instructions

1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
2. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

Homemade Pasta

It is very simple to make your own fresh pasta at home, even without a pasta machine. Just follow these basic steps and discover the delicious taste and satisfaction of eating your very own pasta.

1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt in a large bowl and make well in center. Whisk 3 eggs, 1 tablespoon or 2 of milk or water, and 1 teaspoon olive oil in small bowl until well blended; gradually pour into well in flour mixture while mixing with fork or fingertips to form ball of dough.
2. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing, and turning. Continue kneading 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. >>>AT THIS POINT divide the dough into 3 sections. Knead a color into each section<<<<. I will bring the pasta machine and we can crank out pasta this afternoon.
3. Wrap dough in plastic wrap; let stand 15 minutes. After 15 minutes, unwrap dough and knead briefly again on lightly floured surface and divide into 6 equal sized portions. Flatten each slightly with a rolling pin to fit the insert of a pasta machine. Start on the number “1” of the pasta machine and crank out dough until desired thickness increasing numbers each time…usually a 3 or 4 is the perfect thickness.
4. Pasta can be dried and stored at this point. Hang strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry at least 3 hours; store in airtight container at room temperature up to 4 days. To serve, cook pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain well and serve as desired.

One Pot Perfect Pasta Supper

Serves 4

Ingredients

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves of garlic, thinly sliced

1/2 teaspoon red pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt

Freshly ground black pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Instructions

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat).
2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes.
3. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan

Summer Pasta with Fresh Tomatoes and Basil

Ingredients

4 ripe tomatoes, large dice

1 1/2 to 2 teaspoons kosher or sea salt

12 ounces spaghetti or any pasta you like

10 cloves of garlic

1 cup basil, cut into ribbons

3 ounces butter, cut into three chunks

Olive oil, as needed

Instructions

1. Season the tomatoes with the salt and toss them well.
2. Put a big pot of water on to boil.
3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (If your water isn’t boiling yet, you should still get your garlic cooking).
6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.

Penne with Sun dried Tomato Cream

INGREDIENTS

• 1 POUND PENNE (OR GLUTEN-FREE PASTA)
• 1 CUP CHOPPED SUN-DRIED TOMATOES
• 3 TABLESPOONS OLIVE OIL
• ⅓ CUP ALL-PURPOSE FLOUR (OR GLUTEN-FREE ALL-PURPOSE FLOUR)
• 3½ CUPS ALMOND MILK
• ¼ CUP NUTRITIONAL YEAST FLAKES
• 2 TABLESPOONS TOMATO PASTE
• 2 TEASPOONS SEA SALT
• 1 TEASPOON GARLIC POWDER
• 1 TEASPOON DRIED BASIL
• PINCH OF CRUSHED RED PEPPER

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Right before draining, add ½ cup of the sun-dried tomatoes to the boiling water. Drain and return to the pot.
2. Meanwhile, in a medium saucepan, make a roux (or paste) by whisking the oil and flour over medium heat for 3 to 5 minutes. Then add almond milk, nutritional yeast, tomato paste, salt, garlic powder, basil and red pepper to the saucepan and bring to a boil, whisking frequently. Reduce heat to low, add the remaining ½ cup sun-dried tomatoes, and let simmer until the sauce thickens. Transfer to a blender and blend until smooth.

Add sauce to

Fettuccine Alfredo

Serves 4

Ingredients

1 lb fettuccine, cooked and drained

1 cup half and half

¾ cup butter

1 cup freshly grated Pecorino Romano cheese (or Parm)

Salt and pepper to taste

¼ cup chopped parsley

Instructions

• Place butter and half and half in a saucepan and heat until the butter melts. Remove from heat and stir in the cheese until melted. Season with black pepper.
• Place pasta in a bowl and pour over sauce and top with chopped parsley. Toss gently and serve.

 Italian No Cook Tomato Sauce

Ingredients

1- 28-ounce can whole peeled San Marzano tomatoes, undrained

1 clove garlic, minced

¼ cup extra-virgin olive oil

2 teaspoons chopped fresh oregano

1 teaspoon lemon zest

¼ teaspoon red pepper flakes

¼ teaspoon salt

Directions

1. In a large bowl, combine all of the ingredients. Using your hands, crush the tomato mixture until it becomes a smooth sauce.
2. Transfer to an airtight container and place in the refrigerator until ready to use.

Farmer’s Market Pasta

Vegetarian

Ingredients

8 ounces pasta, your favorite shape, cooked and drained, room temperature or warm

2-3 tablespoons olive oil

1 teaspoon Herbs de Provence

1/8 teaspoon sea salt

1 cup each tomatoes, zucchini and corn

¼ cup Parmesan Cheese, grated

Fresh basil, torn into pieces

Instructions

1. Chop tomatoes and zucchini. Set aside until ready to use.
2. In a large bowl, toss pasta with olive oil, Herbs de Provence and sea salt. Add veggies and toss again.
3. Top with grated cheese and torn basil, toss to combine all ingredients and serve.

Classic Italian Vinaigrette

Naturally Gluten Free, Vegan and Raw

Ingredients

¼ cup Red Wine Vinegar

1 teaspoon pure maple syrup

½ teaspoon Dijon mustard

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 tablespoons Italian parsley and basil

¾ cup EVOO (Extra virgin olive oil)

Instructions

1. In a glass jar with lid, add all ingredients except EVOO. Secure lid and shake. Add olive oil. Secure lid and shake to combine and emulsify. Chill until ready to serve

To Serve: Toss scantly onto greens of choice;

 Homemade Ravioli

Ingredients

Whole Milk Ricotta, 12 ounce size

1 cup Parmesan, grated

1 Egg

Salt And Pepper, to taste

4 cups Arugula

1 Tablespoon Olive Oil

24 whole Wonton Wrappers

Olive Oil, For Drizzling

Kosher Salt & Freshly Ground Black Pepper, For Serving

3 Tablespoons Water

Directions

1. Mix together ricotta, grated Parmesan, 1 egg, and salt and pepper to taste.
2. In a skillet over medium heat, heat olive oil and wilt arugula (this’ll only take about 30-45 seconds.) Remove from skillet and chop. Allow to cool and into one ricotta mixture. Set aside.
3. In a small dish, beat together 1 egg and 3 tablespoons water. Set aside.

To make ravioli

1. Lay one wonton wrapper on the surface. Set a small amount (1/2 to 1 teaspoon) filling in the center of the wrapper. With a pastry brush, brush a 1/2-inch strip along all four sides of the wrapper.
2. Place a second wrapper on top, working from the middle first. Carefully press out air bubbles as you carefully press the top wrapper around the base of the filling, then work your way out to the edges, lining the corners up and pressing lightly to seal. Set aside and repeat with remaining filling and wonton wrappers.
3. Once the ravioli are assembled, drop them four at a time into boiling water. Cook for 3 minutes and remove with a slotted spoon.

Serve with Marinara sauce and grated Parmesan a drizzle of olive oil, sprinkling of salt and pepper

Lasagna Cupcakes

Ingredients

1/3 pound ground turkey

Salt and pepper

24 wonton wrappers

1 ½ cups grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup ricotta cheese

1 cup prepared Italian red sauce (Marinara or pizza sauce)

Basil for garnish, optional

Instructions

Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

1. Brown turkey and season with salt and pepper. Drain and set aside until ready to use.
2. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
3. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes.
4. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each.
5. Top with a little meat and pasta sauce. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop-out each cupcake . Garnish with basil and serve

Mini Lasagna Roll-ups

Ingredients

8 lasagna noodles, cooked

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (15 ounce) container ricotta

1/2 cup Parmesan cheese

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon Italian seasonings

Salt and pepper, to taste

1 (15 ounce) can Muir Glen organic pizza sauce

1 cup shredded mozzarella cheese

Instructions

1 Preheat oven to 350 degrees.

2 In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, and Italian seasonings. Add salt and pepper.

3 Pat noodles dry with a paper towel and lay them on parchment or wax paper. Cut each noodle in half widthwise. Fill each noodle with 2-3 tablespoons of the ricotta mixture, leaving an inch empty on one side of the noodle. Start rolling each noodle up, ending on the side that has one inch empty. This is so that the filling doesn’t spill out the end.

4 Slice each noodle in half with a sharp knife and place roll seam side down in a baking dish that has been sprayed with cooking spray. Make sure you have a dish that has a 1-2 inch edge so that you can cover it with foil later and not mess up the rolls. If you like your pasta with crispy edges, no need to cover it.

5 Place 1 teaspoon of pizza sauce on top of each roll and top each with a teaspoon of mozzarella.

6 Cover baking dish tightly with foil and bake for 18-20 minutes or until cheese is melted inside. Serve with warm pizza sauce for dipping.

7 Freezer instructions: Prepare as directed above but freeze right before baking. Reheat by baking for 25-30 minutes at 350 degrees. Or for a quick snack, freeze after baked and pop one in the microwave any time you want a little bite!

Pasta with Fresh Tomatoes and Pine Nuts

Ingredients

Kosher salt and freshly ground pepper
1 can San Marzano tomatoes
1 garlic clove, minced
2 tablespoons extra virgin olive oil
Fresh basil, 1 small handful

Fresh pasta
4 tablespoons pine nuts

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a large bowl. Season with salt and pepper. Let stand 10 minutes or several hours.
2. Cook pasta in boiling water according to taste; drain, and return to pot. Add tomato mixture; toss to combine. Serve sprinkled with pine nuts.

 Presto Pesto

4 handfuls fresh basil (about 2 cups)

1/3 cup pine nuts

1 clove garlic

Pinch of kosher salt

3-4 tablespoons olive oil

½ cup parmesan cheese, grated

Salt and pepper to taste

Directions

1. Combine the basil and pine nuts, pulse a few times in a food processor.  Add the garlic, pulse a few times more.
2.  Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
3. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted

Quick Summer Spaghetti Pomodoro

INGREDIENTS

• 2 tablespoons olive oil
• 1 cup fresh tomatoes – chopped
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons or 4 cloves fresh garlic – minced
• ¼ cup vegetable or chicken stock
• ¼ cup tomato sauce
• ¼ pound spaghetti – cooked al dente per package directions
• ¼ cup fresh basil – chopped
• Parmigiano-Reggiano cheese to taste – grated and shaved

INSTRUCTIONS

1. Heat olive oil over medium heat until hot.
2. Add tomatoes, salt & pepper then saute for one minute.
3. Add minced garlic – cook for an additional minute.

SPRING GREEN PASTA

INGREDIENTS

2 cups packed baby spinach

¼ cup olive oil

8 ounces- whole-wheat pasta, cooked and drained

1 pound green beans, trimmed and cut into 1-inch pieces, cooked and drained

1/2 cup prepared pesto

Pinch of sea salt and pepper

Fresh parsley and grated parmesan cheese, garnish

INSTRUCTIONS

1. Toss spinach and olive oil into warm pasta. Add pesto and green beans and heat over low heat 5 minutes or until spinach is wilted and pesto has warmed.
2. Season with salt and pepper to taste and garnish with freshly grated parmesan cheese and parsley.