Ingredients 
8 oz farfalle bow tie (or penne) pasta
1 lb mild Italian sausage, casing removed
3 green onions sliced
1 clove garlic minced
2 oz sun-dried tomato
1  8-oz green beans cook-in-bag
½ cup toasted slivered almonds
1 cup shredded Italian cheese blend (mozzarella/provolone)
1/3 cup Marzetti Simply Dressed Vinaigrette lemon dressing

Steps
Cook green beans in bag following microwave instructions.  Let stand 5 minutes to cool. Cut beans into bite-size pieces.
Bring water to boil for pasta. Cook pasta following package instructions.
Preheat large, nonstick sauté pan on medium-high. Cook sausage 6–8 minute. Drain and transfer to large serving bowl.
In same pan sauté onion, garlic, sun-dried tomatoes for 5 minutes.
Drain pasta, reserving 1/2 cup pasta water
To sausage in bowl add: pasta, pasta water, onion, garlic, tomatoes, cheese, almonds, and dressing.
Toss to coat and serve warm.

{adapted from a Publix Aprons recipe}

Ingredients

1 lb. penne rigate pasta
1 tsp salt
3 tbsp. olive oil
1 lb. bulk pork sausage
1 small onion, finely chopped
4 oz can diced green chilies
2 cloves garlic, chopped
12 grape tomatoes cut in quarters
Lemon zest from 1 lemon
1 tsp. dried oregano
1 bunch spinach
Juice from 1 lemon
1 cup crumbled feta or ricotta salata

Preparation

1. Bring a large pot of water to a boil for the pasta. Salt the boiling water and add the pasta. Cook until al dente (about 11 minutes). Drain, reserving about 3/4 cup starchy cooking water.

2. In a large skillet, heat the oil over medium-high. Add the sausage and cook, stirring and breaking up with a spoon, until browned, 5 to 6 minutes. Add the onion, chilies, garlic, tomatoes, lemon zest and oregano. Cook, stirring often, until the onion softens, about 3 minutes.

4. Add the starchy water and spinach to the sausage mixture; stir; remove from the heat. Toss in the pasta, cheese, and lemon juice.

1 lb box small Pasta Rings
2 cups salad dressing  (not mayonnaise)
2 cups chopped vegetables
      any combination of:
           red pepper
           orange pepper
           yellow pepper
           shredded carrots
           cucumber (seedless)
1 tsp seasoned salt (or to taste)
1 tsp celery salt (or to taste)
2 Tbls dill pickle juice
1 tsp sugar

McCormick Salad Supreme Seasoning to sprinkle on top

Cook pasta for 7-9 minutes. Drain and rinse with cool water.
Mix salad dressing, spices, pickle juice and sugar. Stir in pasta and vegetables.
Transfer to a serving bowl sprinkling Salad Supreme between a few layers and on top.
Refrigerate for at least an hour.
Serves 16

Ingredients
2 tablespoons olive oil
3 ounce jar or package of real bacon bits
1 small onion, quartered and thinly sliced
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1 cup no-fat milk
1/2 cup half & half
2 cups water
1/2 cup grated Gouda
1/2 cup grated Fontina
1/2 cup grated extra-sharp Cheddar
2 tablespoons chopped flat-leaf parsley
8 ounces whole wheat or low-carb elbow macaroni


Directions
Preheat the oven to 350 degrees.
Spray baking dishes with cooking spray.

In a large saucepan, heat the olive oil over medium heat; add a few pieces of the bacon for flavor.
Add the onion and cook, stirring often, until tender, about 5 minutes.
Add the butter and stir to melt.
Add the flour and 1 tsp. salt, season with pepper and stir for 1 minute.

Whisk in the milk, half & half and water.
Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

In a large bowl, combine the cheeses.
Stir 1 cup of the cheese mixture, ½ jar of bacon and the parsley into the sauce.
Stir in the dry macaroni.

Divide the mixture among four 12-oz. ramekins or pour into an 8-by-8-inch baking dish.
Sprinkle with the remaining 1/2 cup cheese and a few bacon bits.

Bake until sauce bubbles and pasta is tender, 20 to 25 minutes for ramekins and 25 to 30 minutes for the baking dish.

Ingredients:
2 pints cherry tomatoes
3 tbsp extra virgin olive oil
sea salt
black pepper
2 red onions, thinly sliced
8 oz package of ribbon pasta
8 oz marinated feta

Preparation:
Pre-heat oven to 375°F
Place cherry tomatoes in a baking dish, drizzle with half the olive oil, a pinch of salt and pepper. Place in the oven and roast for 30 minutes or until tomatoes are collapsed and beginning to brown.

Warm a heavy skillet over high heat; add remaining olive oil and onions. Sauté for 5 minutes over high heat until beginning to brown, lower heat to low and cook for 20 minutes, add a pinch of salt and cook 5 minutes longer or until caramelized.

Cook pasta according to directions on package.
Add baked cherry tomatoes to the caramelized onions.
Drain pasta and add to onion mixture.

Crumble the feta over pasta and gently toss to combine.
Divide onto 4 plates and top each serving with a piece of feta.

Adapted from this recipe in Martha Stewart Magazine

Veggie Macaroni 'n' Cheese
Serves: 6



Ingredients
12 ounces rotini pasta
1/2 pound small broccoli florets
3/4 pound small cauliflower florets
1 cup frozen peas
12 ounce reduced-fat extra-sharp Cheddar, shredded (about 3 cups)
8 ounce reduced-fat cream cheese (Neufchâtel)
2 tablespoon margarine or butter
1/2 teaspoon mustard powder
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne (ground red pepper)
coarse salt
3 cups no-fat milk

1. Preheat oven to 400 degrees F.
2. Grease six 16-ounce casserole dishes.
3. Heat large covered saucepot of water to boiling on high. Add pasta; cook 3 minutes, uncovered. Add broccoli, cauliflower, and peas; cook 1 minute. Drain well.
4. Divide pasta and vegetables evenly among the 6 casserole dishes.
5. Meanwhile, in food processor with knife-blade attached, pulse 8 ounces Cheddar (about 2 cups), cream cheese, margarine, mustard, nutmeg, cayenne, and 1/4 teaspoon salt until well blended. With processor running, add milk. Puree until smooth.
5. Pour cheese mixture evenly over pasta and vegetables in the 6 casserole dishes. Top with remaining Cheddar.
6. Place dishes on jelly-roll pan and bake uncovered 15 to 20 minutes or until just bubbling.


adapted from From Good Housekeeping Magazine

Just saying . . .

Ingredients:

Sauce
3/4 cup smooth peanut butter
1/3 cup soy sauce
3 tablespoons of chopped fresh ginger
2 garlic clove chopped
3 tablespoons red wine vinegar
2 tablespoons of sesame oil
3 teaspoons honey
1/4-1/2 cup reserved pasta water
1 teaspoon red pepper flakes

Stir fry vegetables
1 small onion diced (or 5 scallions, thinly sliced)
1 each red pepper, yellow pepper thinly sliced
1 cup shredded carrots
[or any vegetables you have on hand]

Noodles
1 pound of thin pasta (linguini or spaghetti)

Top with
4 tablespoons of toasted sesame seeds

Directions:
For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, ginger, vinegar, garlic sesame oil, honey, and sesame oil in a small bowl. Thin with the pasta water if needed, 1 tablespoon at a time until pour-able

Stir-fry the vegetables
Cook pasta according to package directions
Drain when done and save some of the pasta water
Add stir-fried vegetables to pasta and toss with sauce
Sprinkle on sesame seeds
Serve immediately