Creamy Italian Noodles

Creamy Italian Noodles
 
Author:
Ingredients
  • 1 package (8 ounces) wide egg noodles
  • ¼ cup butter, melted
  • ½ cup half-and-half
  • ½ cup grated Parmesan cheese
  • one full envelope of salad dressing mix
Instructions
  1. Cook noodles according to package directions; drain and place in a bowl.
  2. Drizzle with butter. Add the remaining ingredients; toss to coat.
  3. Serve immediately.

Herbed Turkey Pasta Salad

 

Herbed Turkey Pasta Salad
 
Author:
Ingredients
  • Salad:
  • 8 ounces tricolor rotini pasta (about 3 cups)
  • 1⅓ cups 1 inch pieces fresh asparagus or small broccoli florets
  • ⅔ cup diagonally sliced carrots
  • 1 cup diced cooked turkey breast
  • 1 cup reduced-fat mozzarella or Swiss cheese
  • ⅓ cup sliced black olives
  • ¼ cup sliced scallions
  • Dressing:
  • ¼ cup plus 2 tablespoons nonfat or light mayonnaise
  • ¼ cup nonfat or light sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons orange juice
  • ½ teaspoon each dried parsley, thyme, and rosemary
  • ⅛ teaspoon ground white pepper
Instructions
  1. Cook the pasta until almost al dente according to package directions. Add the asparagus or broccoli and the carrots to the pot, and cook for another 30 to 60 seconds or until the asparagus or broccoli turns bright green and is crisp-tender and the pasta is al dente. Drain, rinse with cold water, and drain again. Transfer the mixture to a large bowl, and toss in the turkey, cheese olives and scallions.
  2. In a small bowl, combine all the dressing ingredients, and stir to mix well. Pour the dressing over the salad, and toss gently to mix well.
  3. Cover the salad and chill for at least 2 hours before serving. Toss in a little more mayonnaise just before serving if the salad seems too dry. Serve over a bed of fresh salad greens if desired.

Veggie Spaghetti Sauce

Veggie Spaghetti Sauce
 
Author:
Ingredients
  • One tablespoon olive oil
  • One cup frozen mixed peppers and onions
  • One spoonful minced garlic from a jar
  • One 14 ounce can petite diced tomatoes and onions
  • About a cup full of Hunt’s No Sugar Added Italian Sauce (you can find it next to the spaghetti sauce in the grocery store)
  • Dried Italian Seasoning
Instructions
  1. Warm the olive oil in a large skillet, carefully add the frozen peppers and onions and the minced garlic and saute until the peppers are thawed and soft.
  2. Drain some of the liquid from the can of tomatoes and add to the skillet, stirring until combined and heated through.
  3. Pour in the Italian Sauce and sprinkle with Italian seasoning, taste, and add a sprinkle of salt if needed. Stir it all together and let it gently simmer on the stove until the liquid is slightly reduced and thickened.
  4. Serve over hot cooked pasta with salad and green veggies on the side.