Pasta

Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce.It has been our family's favorite. 

Fettuccine Alfredo. There’s nothing good about it, except for how good it is. It’s evil, ridiculous, and an affront to good sense…but look at the bright side: one recipe will feed over 800 people! It’s true. One bite pretty much fulfills a 200-pound human’s daily caloric requirements.

This is close to “real” Fettuccine Alfredo, though I think reports vary as to what “real” Fettucine Alfredo is. I remember reading the original recipe, which was made by a man in Rome named Alfredo. Isn’t that just a CRAZY coincidence? Anyway, Alfredo’s wife had morning sickness and couldn’t keep anything down, so he mushed together a bunch of softened butter and grated Parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.

Keep in mind that this is very, very rich. Honestly, as a main dish, this quantity would serve at least six. As an accompaniment for tenderloin, steaks, or grilled chicken, it’ll go even farther.
If you like Fettuccine Alfredo, you’ll fall in love with this one.
Enjoy!

You can serve this garnished with chopped fresh parsley like they do at The Old Spaghetti Factory but I really don't think it needs it, it's more for looks. I would also say no salt is needed because the Mizithra brings enough salt to the dish. You could add in more fillers like roasted garlic, sauteed bread crumbs, fresh lemon juice/zest or fresh basil but really this meal is perfect with it's three simple ingredients. You can find Mizithra cheese in the specialty cheese section of most grocery stores (which is usually near the produce section) or at Greek specialty stores. This is comfort food at it's simplest and best. Some days you just need some delicious carbs. Enjoy!

Mushrooms can be chopped with a knife. Alternatively, break them with your fingertips, or pulse them in a food processor. They should be chopped until no pieces larger than 1/4-inch remain.

I love spinach artichoke dip. I’ve loved it for over half my life. And I’ll love it till the day I croak or become allergic to artichokes. Whichever comes first.

I posted my Spinach Artichoke Dip here over the (long, hot, thank goodness it’s over) summer, and it’s tremendously terrific. But a couple of weeks ago I decided to take a walk on the wild side and make a pasta version.

And then I died from bliss.

I’m going to have to insist that y’all try this recipe. It’s a keeper. I only added 1 seeded jalapeno and couldn’t taste it at all. I’d bump it up to 2 or leave some seeds in for an extra kick, but I’m going to write the recipe as I made it. Just adjust to your liking! This also feeds a small army, so feel free to halve the recipe or plan to reheat the leftovers for lunch the next day.

The pasta salad is loaded with flavor. It has black beans, tomatoes, peppers, onion, sweet corn, avocado and cilantro. And the best part? The creamy avocado dressing. It is rich and creamy, but in a healthy kind of way. The dressing is easy to whip up, just throw all of the ingredients in your blender or food processor and blend until smooth.

This simple orzo side dish makes great use of two summer garden favorites - tomatoes and zucchini. Lightly toasting the orzo in olive oil, then simmering it in chicken broth brings out a nutty quality in the pasta. The dish is just as delicious when made ahead and served at room temperature, making it a nice choice for entertaining.

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

This one pot wonder dinner is a crowd pleaser with tender pasta covered in a pizza flavoured, herb-laden tomato sauce full of melted mozzarella cheese, crispy bacon, and pepperoni slices.