PEANUT SESAME NOODLES WITH SRIRACHA

PEANUT SESAME NOODLES WITH SRIRACHA

1 lb dry spaghetti
1 cucumber; peeled, seeded and cut into matchsticks
1 C finely shredded carrot
3 cloves minced fresh garlic
1/2 C freshly chopped scallion
2 C shredded chicken
SAUCE:
1/3 C smotth peanut butter
1/4 C soy sauce
2T Asian Rice Vinegar
4T Asian sesame oil, divided
2T packed brown sugar 
1t ground ginger
1-2t Sriracha, depending on how spicy you want it
Toasted sesame seeds for garnish
Chopped roasted peanuts for garnish

Whisk together all ingredients for the sauce in a medium bowl (except garnishes) and set aside.
Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions.  Drain and rinse in cold water.  Transfer drained noodles into large serving bowl.  Sprinkle 2T sesame oil onto old noodles and toss to coat.
Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles.  Toss well.  
Whisk sauce again adn pour over noodles mixture; toss well to ensure even coating.
Divide into serving plates and serve at room temp.  Gernish with toasted sesame seeds and/or chopped peanuts if desired.

RAVIOLI SOUP

RAVIOLI SOUP

1 lb ground beef
1 (16 oz) can green beans
1 (16 oz) can kidney beans
1 (16 oz) can white beans
1 (16 oz) can pinto beans
1 (28 oz) can Italian tomatoes
1/4 C parmesan cheese
2T beef soup base
1 6 oz can tomato paste
1 12 oz bag frozen ravioli
3/4 t  onion powder
1/2 t  dried basil
1/4 t  thyme
2 t  garlic powder
1/4 C dried parsley
1/4 t  oregano
Water as needed

Brown hamburger and drain.
Combine all ingredients, except ravioli, in crock pot.  Cook on low for 3-4 hours.
Add ravioli the last hour.
NOTE:  can substitue macaroni or other pasta for the ravioli

UPSIDE DOWN SPAGHETTI

UPSIDE DOWN SPAGHETTI

1- 1 1/2 lb uncooked spaghetti
1(8oz) package cream cheese, softened to room temperature
1 (16 oz) container sour cream 
1-2 (28 oz) cans spaghetti sauce
Grated Cheese

Cook spaghetti until just barely cooked through.
While spaghetti is cooking, combine cream cheese and sour cream in food processor until smooth.
Drain spaghetti.  Prepare a 9x13 glass baking dish with cooking spray.  Pour 1/2 - 3/4 of a can a sauce in bottom of pan.  Top with half of cooked and drained spaghetti.  Spread cream mixture on top of spaghetti then top with remaining spaghetti.  Pour enough sauce on top to cover well. Top with grated cheese.
Bake at 350 degrees for 20 minutes or until heated through and edges are bubbling.

Combine cream cheese and sour cream

Spread sauce in pan and top with spaghetti

Top with cream cheese mixture

Top with remaining spaghetti

Top with sauce and grated cheese.  Bake.

 

PASTA ROSA

PASTA ROSA**

This is one of our family's all time favorites and you can't find a more delicious recipe that is quite so easy!!

1 lb Penne Pasta (or other shaped pasta)

1 jar Alfredo Sauce

1 small jar of sun dried tomatoes or roasted bell peppers

Cook Pasta according to package directions.

While cooking, chop the tomatoes or peppers in a food processor or blender until chopped to desired consistency.  Drain pasta then pour into a large bowl or pot.  Add Alfredo Sauce and chopped tomatoes or peppers.  Mix thoroughly and serve immediately, hot.  You may also pour into a casserole dish that has been sprayed with cooking spray and keep warm or reheat when ready to serve OR put in  crock pot on warm until ready to serve.

Optional:  top with grated Mozzarella Cheese and parsley sprigs to look pretty!

Optional:  You could always add cooked, diced chicken as well

Click for a printable copy: Pasta Rosa