Julie's One Pot Pasta Primavera

4 c low-sodium vegetable broth
8 oz linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp crushed red pepper flakes (less for milder heat)
1 t salt
1/2 t pepper
2 T olive oil
3/4 c frozen peas
1 small handful fresh parsley, chopped
1/4 c heavy whipping cream (or more)
2 T parmesan cheese, grated
2 t freshly grated lemon zest
Additional salt and pepper to tast

Instructions:
Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat.  Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all.  That's okay!  Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.  Taste and add additional salt and pepper if needed.

Julie's Spaghetti alla Margherita

1 pound spaghetti, cooked "al dente," drained
1/4 c olive oil
2 T butter
2 large cloves garlic, slivered
10 large Roma tomatoes (about 2 pounds), coarsely chopped (or two cans of diced tomatoes)
1 t sugar
1 t kosher salt
1/2 t freshly ground black pepper
1 c fresh basil leaves, coarsely chopped
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 c freshly grated Roman cheese (Jules used parmesan)

Cook spaghetti to al dente while making the sauce.  Do not overcook!
In large skillet, heat olive oil and butter over low heat.  Add the slivered garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, sugar, salt and pepper.  Cover; simmer for 10 minutes.
Turn off the heat. Add the chopped fresh basil and the cooked spaghetti.  Cover and heat for about 2 minutes to warm the pasta thoroughly.
Place the steaming hot past and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese.  Stir well and serve at once.

Serve with Julie's Focaccia Bread

Craig’s Cajun Shrimp Pasta from Chili’s in Milwaukee

Combine & pour into large zip lock:
2 T. reduced-sodium soy sauce
1 T. vegetable oil
2 T. fresh garlic, minced
4 t. red pepper flakes
Add and let marinate an hour or so::
1 pound large shrimp, peeled, de-veined and de- tailed.
Cook until just barely done:
1 pound rigatoni macaroni
Stir into rigatoni
1 16 pkg. fresh alfredo sauce (with garlic is good!)
(or homemade alfredo sauce)
Grill shrimp on foil on grill, or cook in fry pan until done if fresh shrimp or warm if frozen, precooked shrimp.
Stir shrimp into pasta.
Top with bits of: chopped fresh tomato

Megan’s Roommate Jana’s Mom’s Yummy Chicken Fettuccine

Sauté in butter:
5 cloves garlic, minced
1 med onion, diced
2 stalks celery, diced
bunch of mushrooms, sliced
Add and cook over low heat until vegetables are soft:
1 1/2- 2 C. ham, diced
1/3 C. sparkling cider
pepper to taste
Italian seasoning
Sauce:
Blend together and add to vegetable mixture:.
1/2 C. half and half (+one pint for later)
2 t. cornstarch
2 chicken bullion cubes
1 pint cream
Stir in & cook until thickened:
1/2 C. parmesan cheese.
Add:
1 more pint half and half (or cream).
Continue cooking over low heat.
Pour over cooked fettuccini noodles.

Suzanne Mosman’s Easy Frying Pan Chicken & Pasta

Cook in a frying pan:
4 chicken breasts, cut in pieces
Add & cook:
1 C. broccoli pieces
¾ C. mushrooms, sliced
1 medium zucchini, julienne
2 carrots cut in julienne strips
Mix together and stir into pan:
1 C. Parmesan cheese
1 pkg. buttermilk dressing
1 C. half and half
Toss in:
1 pound fresh pasta, cooked

Ryan Packer’s “Mission Italian” from the Italy Rome Mission served Dan & Kristan’s wedding weekend

Fettuccine ala Bolognese

Sauté in olive oil in a large pan:
1 C. onion, chopped
1 C. carrot shredded
½ C. celery, chopped (optional)
Add:
Salt and pepper
Dried oregano
Crushed red pepper
Brown in a separate pan:
1 pound ground beef
½ pound ground pork
½ pound ground veal, optional
Add to vegetables and cook a little.
Add & bring to a boil:
Chopped Roma tomatoes
Chopped Italian Parsley, finely chopped
It should get very hot without burning.
After a couple of minutes, turn down the sauce and bring to a light simmer.
Cook until all of the acid is out of the tomatoes (as noted by the disappearance of the white bubbles that form on the surface. Sauce needs to cook at least 45 minutes, but it’s better if it simmers for a couple of hours.
Add:
½ C. Grape sparkling cider
½ C. Cream
Immediately before serving add:
Chopped, fresh basil

Serve over your favorite pasta.

White Sauce

Sauté in olive oil:
Minced garlic
Then remove the garlic.
Melt butter into the garlic flavored oil being careful no to let the better separate.
Add & mix well:
A little cornstarch
Add & stir with a wire whisk:
Cream
Add:
Grated Parmesan
Grated Romano cheese
Grated Asiago cheese
Salt and pepper
Optional but good:
Add:
Lots of fresh basil, minced
Chicken cooked with lime and garlic

Serve with pasta

Italian Salad

Sliced tomatoes
Sliced mozzarella
Fresh basil on
Arugula & other leave lettuces
Balsamic vinegar & oil dressing

The Wally Glausi Family Spaghetti Sauce & Meatball Recipe

Note: This is the real deal from Wally himself. Wally’s family came from Italy just 2 generations ago. They still get together for spaghetti.

Pomodoro (Tomato) Sauce
Two 46-ounce cans of major brand Tomato juice (Hunts, Del Monte etc.)
Three eight-ounce cans tomato sauce.
Three four ounce cans drained mushrooms (stems & pieces).
Three heaping tablespoons of Oregano flakes.
Three heaping tablespoons of Basil flakes.
Three tablespoons minced garlic. (If fresh cloves are used slice
very thin).
One-tablespoon salt.
Three tablespoons sugar.
2 cups red wine (Optional for LDS Converts. The Catholics use 3 cups of wine :).

Note: Wally has a great sense of humor- use 2 C. purple sparkling cider.

Add ingredients together in large sauce pan.
Bring to boil. Turn immediately to lowest heat.
Simmer for at least 3 hours, stirring regularly with a large wooden spoon.
Let sit out overnight, covered.
The next morning, bring to boil again, then immediately turn to lowest heat
and simmer for at least 5 hours, stirring regularly with a large wooden spoon.
Cover and let cool.
1 hour before serving, turn to medium heat, stirring constantly.
When heated, add 1 cup grated parmesan (parmigiano reggiano) cheese right before serving with Spaghetti or Rigatoni.

This is the basic tomato sauce recipe that can be used for lasagna, cannelloni or, with one can of tomato paste added to it, as a pizza sauce.

Menu: Meatballs

Martha Stewart’s Macaroni and Cheese 101- a Matt Speciality!

Butter 3 quart casserole dish.
Cut off crusts and tear into pieces:
6 slices white bread
Melt and pour over top of bread:
2 T. butter
Set aside.
Melt in medium saucepan:
6 T. butter
Add and stir to form paste:
½ C. flour
Stir in & thicken, stirring constantly:
5 ½ C. hot milk
Remove from heat and add:
2 t. salt
¼ t. nutmeg
¼ t. black pepper
¼ t. cayenne pepper
3 C. cheddar cheese
1 ½ C. Gruyere cheese or
1 C. Pecorino Romano cheese
Set aside.
Fill & bring to a boil:
large saucepan of water
Add and cook until the outside of the pasta is cooked and the inside is underdone (2 to 3 minutes less than manufacturer’s directions).
1 pound elbow macaroni
Transfer macaroni to colander and rinse under cold running water.
Drain well.
Stir macaroni into cheese sauce.
Sprinkle top with:
1 ½ C. grated cheddar cheese
½ C. Gruyere or
¼ C. Pecorino Romano and
buttered bread crumbs
Bake 375 degrees until browned on top, about 30 minutes.

Ziti Macaroni- the Johnston stand-by

Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.

Fettuccine Alfredo

Pour into a 10 to 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.

Cooked chicken may also be added.