pesto pasta salad

PESTO PASTA SALAD

{not my kids fav, but matt and i loved it}

1.5 pound bow tie pasta
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
3/4 cups mayonnaise (I used light mayo with great results)
1/2 cup freshly grated Parmesan cheese
1 can/jar artichoke hearts
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook bow ties in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.

In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, cut-up artichoke hearts, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Homemade Spaghetti Sauce

We had yummy Spaghetti Sauce last night for dinner and I wanted to share the easy recipe!

I made up a fresh tomato mozzarella salad to go with our spaghetti and it was so good.

I did a freezer dinner exchange last night so I had to take my recipe x 3.

My kitchen looked a little funny with THREE big crockpots in it!

It was a great deal, I cooked my spaghetti, divided it into gallon sized ziplocs and headed to my meet up with six of my girlfriends to exchange our food.

So for just a little more time/effort than cooking a normal dinner I came home with seven frozen meals for my family, including my own spaghetti sauce!

*Teryaki beef*

*Lemon-Lime Soy Chicken*

*Honey Lime Enchiladas*

*A chicken/sausage tin foil dinner*

*Meatloaf*

*Lasagna*

*Spaghetti Sauce*

It'll be so nice not to have to plan dinner. I just thaw out in the morning and bake/grill and voila . . . a yummy dinner! Here is the recipe for the sauce:

1 lb. ground beef 1 med. Onion -chopped 1 green pepper – chopped 3 cloves garlic – crushed or chopped 2 cans (14-15 oz.) diced or crushed tomatoes 3 cans (15 oz.) tomato sauce 1 can (15 oz.) black olives 2 cans (4 oz.) mushrooms – sliced 1 tsp. ground pepper 2 tbls. parsley leaves – dried 1 tbls. sweet basil leaves – dried 1 tbls. oregano leaves – dried Brown ground beef, onion, green pepper and garlic. Drain. In a large pot on medium, put the browned ground beef, onions, green pepper and garlic and add remaining ingredients in order. When you add the parsley, sweet basil, and oregano, crush in palms of hands to release more flavor before adding to sauce. Stir thoroughly and bring to low boil, reduce heat to low simmer. Cook at low simmer for at least and hour, but the longer the better. I usually just cook for 4-5 hours in my crockpot, time permitting. Serve over cooked spaghetti noodles. Freezes well and makes easy quick dinner. *recipe courtesy of my Mom's cousin, Peggy!

Lemon Chicken Noodle Soup

This is the best chicken noodle soup I have ever tasted. I think it is because of all the fresh herbs. Try it out and see what you think.

8 c. chicken broth

6 cloves minced garlic

2 medium carrots peeled and cut

1 parsnip peeled and cut

2 stalks celery cut

1 medium onion chopped

3 tbs. fresh lemon juice

2 c. broad egg noodles

6-8 chicken tenders chunked

1/4 c. fresh dill chopped

1/4 c. fresh mint chopped

1/4 c. fresh parsley chopped

1 tsp. salt

1/2 tsp. pepper

Combine meat with broth; simmer 10 minutes until done. Add veggies, cook 6 minutes. Add lemon juice, noodles, fresh herbs and salt and pepper. Cook as long as noodles say they need to be cooked on the package. Serve immediately.

Slow-Cooker Lasagna

I know this sounds a little crazy but it is super yummy and so easy, so give it a try.

1 jar (25-26 oz) marinara sauce
1 can diced tomatoes (14 1/2 oz)
1 package oven ready (no boil) lasagna noodles
1 container (15 oz) ricotta cheese
2 C. shredded mozzarella cheese
1 package (10 oz) frozen spinach
8 oz Italian sausage or hamburger

In bowl combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato sauce mixture into bottom of crockpot. Arrange noodles on top of sauce overlapping and breaking to cover as much area as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/3 meat, ricotta, mozzarella, and spinach in layers. Repeat layers 2 more times. Top with noodles and remaining sauce and mozzarella cheese. Cover crock pot with lid and cook on high for 1 1/2 to 1 3/4 hours or on low for 2 1/2 to 3 hours or until noodles are tender.

*I seasoned the ricotta cheese to add some more flavor.

Creamy Chicken Pasta with Spinach

I loved this at Mimi's!

It turned out good and I think it's pretty quick and easy!

1 box bowtie pasta

1 cup chicken bouillon

2 cups cooked chicken, cubed

1 8-oz package cream cheese

1/2 package frozen spinach, drained

2 cloves garlic, minced

2 fresh roma tomatoes, chopped

salt and pepper to taste

1/2 cup Parmesan cheese, grated

(add flour milk mixture to thicken if necessary)

Cook the pasta till al dente. Strain and rinse with hot water. Set aside.

Thaw the spinach in microwave by heating for 1 minute. Then let drain in strainer.

Simmer in a skillet, the bouillon, cream cheese, chopped and drained spinach and garlic.

Stir till cheese is mixed in completely. Add the chicken, tomato, salt & pepper.

Simmer gently for 5 minutes. Pour over the pasta.

Top with Parmesan cheese.

Serve!

**I also added mushrooms and it was yummy!

- this recipe comes from my good friend Courtney ;o)