Shrimp Scampi with Roasted Peppers and Spinach

Shrimp Scampi with a little twist. Add spinach and roasted pepper. I've even used sun-dried tomatoes to the dish. Chicken broth really lightens up this meal.

Find this recipe on my new blog 

Little Cypress Lodge 

at

https://littlecypresslodge.blogspot.com/2024/09/shrimp-scampi-with-spinach.html

You're Never Too Old For Buttered Noodles

 

Today's Dish

Buttered Noodles

You are never too old. I grew up on this dish.

For recipe

https://www.southernliving.com/buttered-noodles-8636572?

Rigatoni, Turkey Sausage & Arugula

 

I've been looking for healthy recipes and came across this gluten-free rigatoni, turkey sausage & arugula recipe. I don't have many recipes that call for a bulb of fennel so I am excited that it is part of this recipe. All the other ingredients are my favs.

1 lb lean ground turkey

2 tsp sweet paprika

4 cloves garlic, grated, divided

1 tsp red pepper flakes, divided

Kosher salt

12 oz grain-free rigatoni

3 Tbsp olive oil, divided

2 Tbsp fennel seeds, lightly crushed

1 large bulb fennel, cored and sliced thin

2 tsp fresh lemon juice

4 cups loosely packed baby arugula

1/3 cup grated Pecorino Romano cheese

In a bowl combine turkey, paprika, half of garlic, 1/2 tsp red pepper flakes and 1/2 tsp salt until just fully mixed. (Can be made and refrigerated up to 1 day ahead.)

Cook pasta per package directions, reserving 1 cup cooking liquid before draining and rinsing.

Meanwhile heat 2 Tbsp oil in large skillet on medium-high. Add fennel seeds to skillet and quickly add bite size pieces of sausage mixture on top, gently pressing down. Cook until golden brown 5 to 6 min. Toss and cook just until cooked through, 1 to 2 min. more. Transfer to plate.

Wipe out skillet and heat remaining Tbsp oil on medium. Add sliced fennel and 1/4 tsp salt and cook, stirring occasionally, until just tender, about 4 min. Stir in remaining garlic  and cook 1 min. Stir in lemon juice. 1/2 cup reserved pasta cooking liquid and remaining 1/2 tsp red pepper flakes.

Gently fold pasta and arugula into fennel mixture, then half of sausage, adding more cooking liquid if pasta seems dry. Serve topped with remaining sausage and Pecorino Romano.

A Good Housekeeping Recipe found here

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Broccoli, Grape, and Pasta Salad

 

Pasta with fresh broccoli, red onion with sweet red grapes, a little bacon, and pecans. Toss with a creamy sweet and tangy dressing and you have a delish side dish. 

1 cup chopped pecans

1 pound fresh broccoli

1 cup mayonnaise

⅓ cup sugar

⅓ cup diced red onion

⅓ cup red wine vinegar

1 teaspoon salt

8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

A Southern Living Recipe found Here

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Tomato Feta Pasta Salad

 

Pasta, tomatoes, kalamata olives feta, and sun-dried tomatoes for this salad. Topped with a homemade dressing. 

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

Dressing

5 sun-dried tomatoes in oil, drained

2 tablespoons red wine vinegar

6 tablespoons good olive oil

1 garlic clove, diced

1 teaspoon capers, drained

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed flat-leaf parsley, chopped

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

An Ina Garten Recipe Here

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Hawaiian Macaroni Salad

 

No pineapple here. Simple comforting pasta salad is a beloved favorite in the Aloha State. Serve with everything from smoked pork to fried chicken to shrimp. This pasta salad has a sweet tangy creamy dressing.

8 oz. elbow macaroni

1 1/4 c. mayonnaise

1/4 c. whole milk

2 tbsp. apple cider vinegar

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. ground black pepper

1 large carrot, shredded

1/2 c. chopped celery

1/3 c. chopped green onion, plus more for serving

1/4 c. grated yellow onion

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.

Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.

Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

This pasta salad is great to make a day ahead. Stir in an extra 1 to 2 tablespoons of milk to loosen it up, if needed.

By Josh Miller; Recipe by Kellie Kelley 

Pioneer Woman

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Shrimp Alfredo

Whip up this delicious dish in 45 minutes. Creamy alfredo sauce made from scratch brings this dish to a new level.  Add shrimp a touch of lemon and Parmigiano-Reggiano and you have yourself an elegant meal.

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)

6 tablespoons butter, divided (2 for shrimp + 4 for sauce)

12 ounces shrimp, peeled and deveined, tails removed

1/2 cup milk

1 egg yolk

2 cloves garlic, minced

2 (3-inch) strips lemon peel

1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.

        A Southern Living Recipe By Micah A Leal

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Creamy Shells with Broccoli and Ham

Leftover ham? Perfect for this creamy parmesan macaroni shells with broccoli. This is a recipe from when my girls were young. An amazing rich-tasting meal and so easy to prepare. This recipe is great when you have left-over ham.

1 package (1 lb) medium-size macaroni shells

1/2 lb cooked ham

1 package (10 oz.) frozen broccoli spears, thawed

1 clove garlic, crushed

1/2 cup butter or margarine

1 cup heavy cream

1 cup grated Parmesan cheese

Cook macaroni shells in boiling, salted water according to package directions. Cut ham into thin slices. Cut broccoli into 1/2 inch pieces. Saute garlic, ham, and broccoli in butter in a large skillet until broccoli is crisp-tender, about 5 minutes. Stir in heavy cream. Cook over medium heat 3 minutes. Stir in cheese. Lower heat and cook, stirring frequently, until cheese is melted. Drain shells and toss with sauce. Serves 6-8

Picture Credit My Recipes

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Spring Vegetable Fettuccine Alfredo

Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.

Kosher salt

One 9-ounce package fresh fettuccine

Extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 pound

1 stick (8 tablespoons) unsalted butter

1/2 cup frozen peas

Freshly ground black pepper

2 cups heavy cream

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

1 tablespoon chopped chives

Finely grated zest of 1/2 lemon

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Cut the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.

Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

Food Network Recipe

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Pasta with Heirloom Tomatoes, Goat Cheese, and Basil

 

Pasta with delicious heirloom tomatoes, tangy goat cheese, and basil tossed in a herb vinaigrette.

12 ounces uncooked cavatappi pasta

3 tablespoons olive oil, divided

4 ounces country ham, thinly sliced

1 ½ pounds heirloom tomatoes, chopped

4 cups loosely packed arugula

1 cup crumbled goat cheese

15 fresh basil leaves, cut into thin strips

3 tablespoons chopped fresh flat-leaf parsley

½ teaspoon dried crushed red pepper

Herb Vinaigrette

Kosher salt

Freshly ground black pepper

Prepare pasta according to package directions for al dente. Toss together pasta and 1 Tbsp. olive oil in a large bowl.

Cook ham in remaining hot olive oil in a skillet over medium-high heat 1 minute on each side or until crispy. Drain on paper towels. Break ham into small pieces.

Add tomatoes, next 5 ingredients, and 6 Tbsp. vinaigrette to pasta; toss gently. Add salt and pepper to taste; top with ham. Just before serving, stir in the remaining vinaigrette.

Herb Vinaigrette

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

4 small garlic cloves

½ cup canola oil

12 fresh basil leaves

½ cup fresh flat-leaf parsley leaves

½ cup grated Parmesan cheese

Kosher salt

Freshly ground black pepper

Process vinegar, lemon juice, and garlic cloves in a food processor until smooth. With processor running, pour oil through food chute in a slow, steady stream, processing until blended. Add basil leaves and parsley leaves, and process until smooth. Add Parmesan cheese; pulse to combine. Stir in kosher salt and freshly ground black pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.

Recipe Southern Living July 2015 Sara Foster

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Fettuccine Alfredo

 

Creamy Fettuccine Alfredo is one of my favorite Italian dishes. Serve it as your main dish or serve it as a side dish. Also if you use fresh homemade fettuccine the pasta is much lighter. I normally do not add the lemon juice or zest of a lemon in this dish. I do add parsley and like the flavor, it adds to the dish, plus the green is a nice accent color.

18 ounces fresh fettuccine

2 1/2 cups heavy cream

1/2 cup fresh lemon juice

12 tablespoons unsalted butter

2 cups grated Parmesan

2 teaspoons grated lemon zest

Pinch freshly grated nutmeg

Salt and freshly ground white pepper

Cook the pasta 

in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. 

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

 Add the pasta and toss. 

Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Recipe Giada De Laurentiis

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Other Pasta Recipes HERE

Pasta Fagioli

Italian favorite, creamy cannellini beans, pasta in a delightful broth.

3 tablespoons extra virgin olive oil

1 small yellow onion, finely chopped

1 medium carrot, finely diced

1 stalk celery, finely diced

4 garlic cloves, peeled

2 cans (15.5 oz. each) Cannellini Beans or Great Northern Beans, drained

1 cup canned (14.4 oz.) whole peeled tomatoes with juice, coarsely chopped

1 beef bouillon cube dissolved in 4 cups water*

8 oz. small orzo or tubular pasta

1/4 cup Parmesan cheese, freshly grated

Saute olive oil, onion, carrots, celery and garlic cloves in soup pot over medium heat until vegetables turn a rich golden color.

Add Cannellini Beans or Great Northern Beans, tomatoes and broth and bring to a boil. Reduce heat to low, cover pot and cook for 30 minutes.

Scoop Up a large spoonful of beans and puree them in food processor or mash with side of spoon and return to pot. When ready to serve, make sure soup has enough liquid to cook pasta. If necessary, add more broth or water. Raise heat to medium high; when soup begins boiling add pasta. Remove soup from heat when pasta is cooked and stir in Parmesan cheese.

*May substitute chicken or vegetable cube dissolved in 4 cups water.

I found this recipe in a magazine. It has become one of our favorite Italian dishes.

Photo: Sale & Pepe

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For other soup recipes check them out here.

Slow-Cooker Spaghetti Casserole

 

Family-friendly dinner that is so easy to make. Parmesan and Cheddar cheeses, two of my favorites make this gooey goodness. Don't forget the garlic bread.

2 pounds ground round

1 medium onion, chopped

1 large clove garlic, minced

8 ounces uncooked spaghetti, broken into pieces

1 (26-oz.) jar tomato-and-basil pasta sauce

1 (14.5-oz.) can diced fire-roasted tomatoes

1 teaspoon dried Italian seasoning

2 cups (8 oz.) shredded sharp Cheddar cheese

Freshly grated Parmesan cheese

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain the meat, and return to skillet.

Spoon half of the meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon the remaining half of the meat mixture over top.

Combine pasta sauce, diced tomatoes, ½ cup water, and Italian seasoning. Pour mixture over the meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

A Southern Living Recipe

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Creamy Kale and Pasta Bake

 

A comforting dish filled with creamy cheese-baked pasta will convince kids and adults to fall in love with this leafy green. Easy to make. Serve as a main meal or as a hearty side dish alongside a protein. Tip buy pre-chopped, pre-washed bagged kale and pre-shredded cheese to save prep time.

4 quarts water

¼ cup plus 1 1⁄2 tsp. kosher salt, divided

1 (16-oz.) package chopped fresh kale

4 cups whole milk

6 tablespoons cold salted butter, cut into pieces

1 cup chopped yellow onion (from 1 onion)

6 tablespoons all-purpose flour

1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)

1 teaspoon hot sauce (such as Tabasco)

½ teaspoon black pepper

8 ounces uncooked medium-size shell pasta, cooked according to package directions

½ cup panko (Japanese-style breadcrumbs)

1 tablespoon olive oil

Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.

Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.

Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.

Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.

A Southern Living Recipe Here

By Robby Melvin

Tenderize hardy greens like kale by blanching them in a large stockpot of boiling water. Cook the kale in salted water until tender, and then drain the kale and pat dry with paper towels.

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Penne with Asparagus and Cherry Tomatoes

 

Flavorful dish easy to toss together any week night.

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium chicken stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Recipe Giada De Laurentiis 

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Baked Rigatoni with Sausage

 

A family-friendly dinner. Easy and can be ready within an hour. 

1 cup whole milk ricotta cheese

1/2 cup fresh basil leaves, chopped

1/2 teaspoon kosher salt

1/4 teaspoon kosher salt, plus more for the pasta

1 pound rigatoni pasta

1 tablespoon olive oil

1 pound sweet Italian sausage, casings removed

1 large or 2 small heads broccoli, chopped into small florets

1 clove garlic, peeled and chopped

One 25-ounce jar marinara sauce

1 cup freshly grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

Preheat the oven to 400 degrees F.

For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside.

For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water.

Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly.

Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving.

Recipe Credit Giada De Laurentiis 

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Monterey Spaghetti

Spaghetti casserole mixed with sour cream, Parmesan cheese, and Monterey Jack cheese, and chopped spinach. Sure to be a favorite.

 4 ounces spaghetti, broken into 2-inch pieces

1 large egg

1 cup sour cream

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

2 cups shredded Monterey Jack cheese

1 package (10 ounces) frozen chopped spinach, thawed and drained

1 can (2.8 ounces) french-fried onions, divided

Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder.

Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Recipe Credit Taste of Home

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Chipotle Pasta Salad

Tangy and colorful salad with your choice of rotini or fusilli pasta. Serve with your next cook-out this summer.

1 lb. rotini or fusilli

1/2 c. mayonnaise

1/4 c. whole milk

2 to 3 tablespoons white vinegar

2 to 3 teaspoons adobo sauce (from canned chipotle peppers)

Salt and black pepper, to taste

2 c. red and/or yellow grape or cherry tomatoes, halved

1 English cucumber, quartered lengthwise and chopped

12 oz. mozzarella (fresh or smoked), cut into small cubes

24 fresh basil leaves, chopped

Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.

Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.

Recipe Credit  Ree Drummond

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Southwestern Pasta Salad

This pasta salad is packed with vegetables and protein. A new twist to pasta salad. 

1/2 cup fresh lime juice

1/4 cup olive oil

2 teaspoons ground cumin

2 garlic cloves, minced

1 tablespoon salsa

1 tablespoon white wine vinegar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1 package (16 ounces) uncooked spiral or cavatappi pasta

1-1/2 cups fresh or frozen whole kernel corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

2 cans (2-1/4 ounces each) sliced ripe olives, drained

1 small green pepper, finely chopped

1 small sweet red pepper, finely chopped

1 small red onion, finely chopped

1/2 cup coarsely chopped fresh cilantro, divided

1 medium ripe avocado, peeled and sliced

In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water.

In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving.

Just before serving, top with avocado and the remaining cilantro.

Recipe Credit Valonda Seward, Coarsegold, California HERE

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Chicken Florentine Pasta

This pasta dish is loaded with flavor, spinach, tomatoes, Parmesan, chicken, white wine, and chicken broth.

1 pound Penne

4 whole Boneless, Skinless Chicken Breasts

Salt And Pepper, to taste

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 cloves Garlic, Minced

3/4 cups Dry White Wine

3/4 cups Low-sodium Broth, More If Needed

1 bag Baby Spinach

2 cups Grape Tomatoes, Halved Lengthwise

4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

From the Pioneer Woman

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