#3322 - Dutch Oven Sausage Pasta

(by Shirley McNevich)

1 TBSP olive oil
2 garlic cloves (minced)
1 onion (chopped)
1lb. Italian sausage (cut into thin coin shaped pieces)
2 cups chicken broth
1 - 15oz. can Italian style diced tomatoes
1/2 cup milk
8oz. raw spiral pasta
1 cup shredded cheese (your choice of type)
salt, pepper and oregano (to your taste)

In a Dutch oven over medium heat add olive oil, minced garlic, chopped onions and sausage pieces--cook/stir until sausage is browned. Slowly add chicken broth, diced tomatoes, milk and the raw pasta--stir until mixed. Add salt, pepper and oregano to your taste--cook/stir until boiling. Once boiling, turn heat back to simmer, put the lid on (tilted) and simmer for 12-15 minutes or until pasta is done to your liking. Remove from heat and remove the lid--sprinkle shredded cheese over the top. Place the lid back on for 2-3 minutes or until cheese is melted.

#3177 - Italian Pepperoni Salad

(by Shirley McNevich)

2 cups raw spiral pasta
1 tsp. salt
1 chopped onion
1/2 to 1 cucumber (washed, peeled and chopped)
1 cup cherry tomatoes
1 cup chopped pepperoni pieces
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 cup fat free Italian dressing (your salad will be too greasy if you use both pepperoni and regular Italian dressing)
optional: shredded mozzarella cheese (your choice of amount)

In a pot add spiral pasta and salt--cover with water, bring to a boil and cook to your desired tenderness. Drain the pasta but do NOT rinse. Let the drained pasta cool to room temperature. In a glass serving bowl add Italian dressing, Italian seasoning and garlic powder--stir to mix. Add drained pasta--stir to coat. Add chopped onions, chopped cucumbers and chopped pepperoni pieces--toss to mix. Refrigerate until cold. When ready to serve, cut each cherry tomato into four pieces--add to the pasta salad and stir to mix. Optional: add shredded mozzarella cheese when you add the cherry tomato pieces.

#3137 - Asparagus Pasta

(by Shirley McNevich)

8oz. spiral pasta
2-3 TBSP canola oil OR olive oil
2 garlic cloves (minced) OR a few dashes of garlic powder
1 1/2 lbs. fresh asparagus (washed and cut into bite sized pieces)
salt and pepper (to your taste)
2 cups cherry tomatoes
1/2 cup chicken broth
fresh grated Parmesan cheese

Cook/drain pasta according to box directions. In a skillet over medium heat add canola/olive oil, minced garlic, asparagus pieces, salt and pepper--cook/stir until asparagus starts to soften. Add the cherry tomatoes--stir. Add the chicken broth--cook/stir until tomatoes break apart. In a large bowl add the drained pasta and asparagues mixture--sprinkle as much grated Parmesan cheese as you wish over the top, then stir until mixed. Top with more grated Parmesan cheese before serving.