Garden Greek Pasta Salad

Ingredients

Aegean Artichoke & Penne Pasta Salad Angel Hair Pasta with Basil Cream Sauce Angel Hair Pasta with Onion-Mushroom Sauce Capellini With Clam Sauce Chicken Tetrazzini Clams in Tequila-Spiked Tomato Sauce on Vermicelli Classic Lasagna Corn And Black Bean Wontons Eggplant Pasta Sauce With Capers & Olives Fettuccine Alfredo Fettuccine Bolognese Garden Greek Pasta Salad Lemon-Chicken Pasta Light Pasta Primavera Macaroni & Cheese Pasta Carbonara Pasta e Fagioli Pasta With Tomato, Basil And Ricotta Penne with Artichoke Hearts Ravioli With Cilantro-Tomato Sauce Sesame Noodle Salad w/Chicken & Asparagus Spinach and Sun-Dried Tomato Pasta Sauce Aegean Artichoke & Penne Pasta Salad 6 servings 6 baby artichokes 1/4 cup lemon juice 1/2 pound penne 1/2 cup tomato juice 1 tablespoon olive oil 1 lemon, juiced 2 cloves garlic, minced 3 tablespoons fresh parsley 3 tablespoons fresh basil, or 1 teaspoon dried 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup tomato, chopped 1/2 cup Kalamata olive 2 tablespoons capers 1/2 cup feta cheese Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well. Nutrition Facts Amount Per Serving: Calories 221 - Calories from Fat 69 Percent Total Calories From: Fat 31%, Protein 12%, Carbohydrate 56% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 28mg, Sodium 736mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 448 units, Vitamin C 26 units, Calcium 0 units, Iron 3 units Angel Hair Pasta with Basil Cream Sauce 4 servings 6 ounces angel hair pasta 1 cup frozen peas 1 12 oz. can evaporated skim milk 1 tablespoon flour 1 clove garlic, minced 2 tablespoons fresh basil, snipped 2 ounces prosciutto, chopped 1/4 cup shredded fresh parmesan cheese 2 tablespoons shredded fresh parmesan cheese freshly ground black pepper 1/4 cup tomato, chopped Cook pasta according to package directions. Meanwhile, stir together milk and flour. Stir in garlic and snipped basil. Cook and stir over med. heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining parmesan cheese and freshly ground pepper. Nutrition Facts Amount Per Serving: Calories 314 - Calories from Fat 61 Percent Total Calories From: Fat 20%, Protein 29%, Carbohydrate 51% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 55mg, Sodium 551mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 771 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units Angel Hair Pasta with Onion-Mushroom Sauce 4 servings 1 1/2 cups beef broth 1 ounce dry crepe mushroom 1/2 ounce dry shitake mushroom 1 tablespoon margarine, imitation 2 cups button mushrooms, sliced thinly 1 cup red onion 2 cloves garlic, minced 1 teaspoon thyme 1 tablespoon lemon peel, grated 8 ounces angel hair pasta, cooked In a 2-quart saucepan, bring the broth, crepes and shitakes to a boil over medium-high heat. Remove the pan from the heat and let the mixture stand for 20 minutes. In a 3-quart saucepan, melt the margarine over medium heat. Add the button mushrooms, onions and garlic, and cook, stirring frequently, until the onions are tender, 4 to 5 minutes. Drain the crepes and shitakes, reserving the liquid. Add the drained mushrooms to the onion mixture and cook, stirring frequently, until they are tender, 10 to 15 minutes. Stir in the reserved liquid, thyme and lemon peel; cook for 2 minutes. Spoon over the hot pasta and toss. Nutrition Facts Amount Per Serving: Calories 255 - Calories from Fat 54 Percent Total Calories From: Fat 21%, Protein 17%, Carbohydrate 62% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 50mg, Sodium 354mg, Total Carbohydrate 39g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 132 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units Capellini With Clam Sauce 4 servings 1 teaspoon olive oil 1/3 cup onion, chopped 1/4 cup green bell pepper, chopped 2 cloves garlic, minced 3 cups tomatoes, peeled, seeded and chopped or 2 14 oz. cans chopped tomatoes 1 8 oz. can tomato sauce 1/2 teaspoon crushed red pepper 1/4 teaspoon salt 1 10 3/4 ounce can clam, minced 1/4 cup italian parsley, chopped 8 ounces capellini, (angel hair) pasta Add oil to non-stick pan. Saute onion, green pepper over medium high heat until tender. Add garlic and saute 1 minute longer. Stir in tomato and next 3 ingredients. Cover, reduce heat and simmer 20 minutes. Drain clams, reserving juice. Add juice to tomato mixture and simmer an additional 5 minutes. Stir in clams and parsley. Cook 5 minutes. Remove from heat and keep warm. Cook pasta, drain and place in a large bowl. Add sauce and toss gently. Serve immediately. Nutrition Facts Amount Per Serving: Calories 394 - Calories from Fat 39 Percent Total Calories From: Fat 10%, Protein 30%, Carbohydrate 60% Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 51mg, Sodium 598mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 29g, Vitamin A 2332 units, Vitamin C 68 units, Calcium 0 units, Iron 26 units Chicken Tetrazzini 6 servings 1 tablespoon margarine 3 cups sliced fresh mushrooms 1/3 cup minced onion 1/2 cup all-purpose flour 2 1/3 cups canned no-salt-added chicken broth 2 cups skim milk 1/4 cup light cream cheese 1/4 cup grated Parmesan cheese, divided 1/4 cup dry sherry 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 small jar diced pimiento, drained 1 pound spaghetti 2 cups chicken breasts, chopped cooked vegetable cooking spray Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth, milk, and cream cheese product; bring to a boil, and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350 for 20 minutes. Bake, uncovered, 10 minutes Let stand 5 minutes before serving. Nutrition Facts Amount Per Serving: Calories 498 - Calories from Fat 98 Percent Total Calories From: Fat 20%, Protein 23%, Carbohydrate 58% Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 43mg, Sodium 408mg, Total Carbohydrate 72g, Dietary Fiber 1g, Sugars 0g, Protein 28g, Vitamin A 413 units, Vitamin C 3 units, Calcium 0 units, Iron 4 units Clams in Tequila-Spiked Tomato Sauce on Vermicelli 4 servings 36 clams, in shell 1 28 oz. can tomato, undrained and chopped 1 onion, chopped 1 jalapeno, seeded and minced 2 cloves garlic, crushed 2 teaspoons olive oil 1/2 cup evaporated lowfat milk 3 tablespoons tequila 1 pound fresh pasta 3 tablespoons chopped cilantro Soak clams in lightly salted water while you prepare other ingredients. If you have the time, let them soak for 30 minutes. In blender process tomatoes with juice, onion, hot pepper and garlic until smooth. Heat oil in large pot and add tomato mixture. Cook until liquid has evaporated by about half (6 to 8 minutes). Add evaporated milk and tequila. Add clams and cook, covered, until clams open, about 5 minutes. Discard any clams that do not open. Serve over cooked pasta in large soup bowls. Sprinkle each serving with cilantro. Serve immediately. Nutrition Facts Amount Per Serving: Calories 729 - Calories from Fat 93 Percent Total Calories From: Fat 13%, Protein 35%, Carbohydrate 49% Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 205mg, Sodium 450mg, Total Carbohydrate 89g, Dietary Fiber 2g, Sugars 0g, Protein 64g, Vitamin A 2938 units, Vitamin C 97 units, Calcium 0 units, Iron 56 units Classic Lasagna 6 servings 3/4 pound Italian Turkey Sausage 5 1/2 cups chopped onion 4 cloves garlic, minced 1/2 cup Burgundy, or other dry red wine 2 tablespoons red wine vinegar 1/8 teaspoon crushed red pepper 2 stewed tomatoes, undrained and chopped 1 4 ounce can tomato paste 1/4 cup chopped fresh parsley 1/8 teaspoon pepper 1 1/2 cups nonfat ricotta cheese vegetable cooking spray 12 lasagna noodles, cooked 1 cup provolone cheese, shredded Cook turkey sausage in a large saucepan over medium heat until browned, stirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Cover, reduce heat, and simmer 10 minutes. Remove from heat, and set aside. Combine parsley and next 3 ingredients; stir well, and set aside. Spread 1/2 cup tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture, top noodles with 2 cups tomato mixture, half of the ricotta cheese mixture, and 1/3 cup shredded provolone cheese. Repeat the layers, beginning and ending with noodles. Spread the remaining 1 1/2 cups tomato mixture over noodles, and sprinkle with the remaining 1/3 cup provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving. Nutrition Facts Amount Per Serving: Calories 249 - Calories from Fat 105 Percent Total Calories From: Fat 42%, Protein 26%, Carbohydrate 31% Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 43mg, Sodium 450mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 848 units, Vitamin C 19 units, Calcium 0 units, Iron 3 units Corn And Black Bean Wontons 4 servings 1 cup fresh cilantro, packed 1/2 cup fresh parsley, packed 1/2 cup Vegetable Broth 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 40 won ton, wrappers 8 ounces black beans, cooked 1/4 cup Vegetable Broth 1 cup corn, cooked 1 teaspoon cumin seeds To prepare sauce, in food processor, combine cilantro and parsley, process until chopped. Add the 1/2 cup broth, oil, salt and pepper. Process until smooth. Transfer to a small sauce pan; keep warm over low heat. To prepare wontons, in medium bowl, mash beans; stir in the 1/4 cup broth. Fold in the corn and cumin seeds. Arrange wonton wrappers on work surface; place 1 heaping tablespoon bean-corn mixture in the center of each. With pastry brush dipped in water, brush edges of wonton wrapper, Top each with another wonton wrapper, pressing edges together with fork to seal. Cover wontons with damp paper towels until ready to cook. Bring large skillet of water and the remaining 1 teaspoon of oil to boil; add wontons. Cook stirring gently to prevent sticking, 4 minutes. With slotted spoon or spatula, carefully remove wontons to serving bowl; spoon cilantro sauce evenly over top. Nutrition Facts Amount Per Serving: Calories 282 - Calories from Fat 35 Percent Total Calories From: Fat 12%, Protein 16%, Carbohydrate 72% Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 33mg, Sodium 891mg, Total Carbohydrate 50g, Dietary Fiber 3g, Sugars 0g, Protein 11g, Vitamin A 713 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units Eggplant Pasta Sauce With Capers & Olives 6 servings 1 pound eggplant, cubed 1 cup onion, chopped 4 cloves garlic, chopped 1 28 oz. can tomato, crushed 1/2 cup dry red wine 1 teaspoon oregano 1/4 cup fresh parsley, chopped 1/4 cup capers, rinsed and drained 1/4 cup black olive, drained 1 tablespoon olive oil 1/2 cup parmesan, or romano (grated) 1 pound pasta Sprinkle eggplant with salt and place in a colander. Cover with a plate and place a weight, such as a 1-pound can of tomatoes on top. After 30 minutes, remove the eggplant, rinse and pat dry with a paper towel. Spray non-stick saute pan with cooking spray, heat oil and saute onion and garlic 1 minute. Add eggplant cubes and cook 5 minutes. Add tomatoes, red wine, oregano parsley and salt and pepper to taste. Cook 10 minutes on medium heat. Stir in capers and olives. Cook pasta until almost al dente. Drain and return to pot; stir in sauce. Spoon into warm dishes and top with cheese. Nutrition Facts Amount Per Serving: Calories 360 - Calories from Fat 74 Percent Total Calories From: Fat 20%, Protein 16%, Carbohydrate 63% Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 62mg, Sodium 328mg, Total Carbohydrate 57g, Dietary Fiber 2g, Sugars 0g, Protein 15g, Vitamin A 1157 units, Vitamin C 41 units, Calcium 0 units, Iron 4 units Fettuccine Alfredo 4 servings 1 tablespoon margarine 2 cloves garlic, minced 1 tablespoon all-purpose flour 1 1/3 cups skim milk 4 tablespoons non-fat cream cheese 2 tablespoons light cream cheese 1 1/4 cups freshly grated parmesan cheese, divided 4 cups hot cooked fettuccine 3 tablespoons chopped fresh parsley freshly ground pepper to taste Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour cheese mixture over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup parmesan cheese, fresh parsley, and pepper. Nutrition Facts Amount Per Serving: Calories 219 - Calories from Fat 119 Percent Total Calories From: Fat 54%, Protein 31%, Carbohydrate 15% Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 45mg, Sodium 679mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 980 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units Fettuccine Bolognese 6 servings 3 turkey italian sausages 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 2 cloves garlic, minced 2 28 oz. cans tomatoes, drained & chopped 1/2 cup dry white wine 2 tablespoons tomato paste 1 tablespoon dried rosemary 1 tablespoon dried basil 1/2 teaspoon freshly ground black pepper 3/4 cup evaporated lowfat milk 1 pound fresh pasta Brush non-stick pan lightly with olive oil. Add turkey sausages (casings removed and broken up), onion, carrot, celery and garlic and cook, stirring often to break up sausage, until meat has lost its pink color (about 5 minutes). Transfer to medium saucepan. Add remaining ingredients except for milk. Cook over low heat until thick and reduced to about 5 cups (about an 1 hour and 15 minutes). Add the evaporated milk and simmer 5 minutes. Serve over cooked pasta or refrigerate for 3 days or freeze for 1 month. Nutrition Facts Amount Per Serving: Calories 414 - Calories from Fat 65 Percent Total Calories From: Fat 16%, Protein 19%, Carbohydrate 62% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 80mg, Sodium 367mg, Total Carbohydrate 64g, Dietary Fiber 3g, Sugars 0g, Protein 20g, Vitamin A 5695 units, Vitamin C 77 units, Calcium 0 units, Iron 5 units Garden Greek Pasta Salad 8 servings 1/4 teaspoon salt 1 16 oz. can kidney beans, rinsed and drained 1/2 cup feta cheese, crumbled 4 cups cooked pasta, raditore 2 cups cucumbers, thinly sliced 1 cup chopped red bell pepper 1/2 cup red onion, sliced 1/4 cup Kalamata olive, pitted & cut in half 1/4 cup finely chopped fresh parsley 2 tablespoons olive oil 1/4 cup lemon juice 2 teaspoons chopped fresh oregano

Instructions

Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Top with cheese.

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