I made this tasty dish tonight for my girlfriend’s birthday.  This dish is so simple yet packed with so many wonderful flavors.  Serve over pasta with a piece of garlic bread on the side.

This delicious shrimp scampi dish comes together in just one pot for super easy cleanup.

1 lb rotini pasta
1 tablespoon olive oil
1/2 lb ground sweet Italian sausage
1 small onion, chopped
1-2 cloves garlic, chopped
1/2 teaspoon Italian seasoning
8 oz chopped frozen spinach, thawed
crushed red pepper, to taste
salt, to taste
black pepper, to taste
Asiago cheese, grated

Cook the pasta according to the package directions.

In a large saute pan over medium heat, add the olive oil.  Once hot, add the onion and saute for 2-3 minutes.

Next add the chopped garlic and sausage meat.  Saute for 5-7 minutes or until the sausage is browned and cooked through.

Add the chopped spinach and season with salt, black pepper, crushed red pepper and Italian seasoning.  Cook for another 2-3 minutes.

Combine the cooked pasta and sausage, spinach mixture and then transfer into serving dishes.  Top each dish with some grated Asiago cheese.

Serves 2-4

This was always a simple yet favorite dish that my Mom would make.

1 lb. elbow macaroni
15 oz. can stewed tomatoes
2 cups shredded Cheddar cheese
salt, to taste
black pepper, to taste
potato chips, crumbled

Preheat the oven to 350 degrees F

Cook the macaroni according to the package instructions.  Drain.

In a blender or food processor, pulse the stewed tomatoes a few times.  Season with salt and pepper.

Combine the macaroni, stewed tomatoes and 3/4 of the shredded cheese in a bowl and mix together.

Transfer the mixture to a oven-safe casserole dish.  Top with the remaining cheese and a couple handfuls of crumbled potato chips.

Bake in the oven for 20-30 minutes or until the cheese begins to bubble.

Serves 6-8

1 box elbow pasta
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
12 oz Velveeta cheese
2 cups shredded Cheddar cheese
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce becomes thickened. Add Velveeta and stir until melted.  Add cooked pasta and Cheddar cheese.

Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Serves 6

12 oz. Brussels sprouts, trimmed and cut in half
1/2 small red onion, sliced thin
1 red bell pepper, chopped
2 tablespoons olive oil
2 boneless, skinless chicken breasts
1 box bow tie pasta
salt & pepper, to taste
garlic powder, to taste
red pepper flakes, to taste
Parmesan cheese

Toss the Brussels sprouts, red onion and bell pepper with olive oil and season with salt, pepper and red pepper flakes.   Spread out on a baking sheet and roast in a 400 degrees F oven for 30-40 minutes.

Meanwhile, boil water and cook the pasta according to the package instructions.

At the same time, season the chicken breast with salt, pepper and garlic powder.  Grill for 3-4 minutes on each side or until cooked through.  Let rest a few minutes, then chop the chicken into pieces.

In a bowl, combine the roasted veggies, chicken, pasta and a little more olive oil.

Serve with grated Parmesan cheese sprinkled on top.

2 boneless chicken breast, sliced thin
Angel hair pasta
small Jar artichokes, roughly chopped
2-3 cloves Garlic, minced
6 Campari tomatoes, diced
Salt, to taste
Pepper, to taste
1 teaspoon chopped Basil
2 tablespoons Olive oil, divided use
Parmesan cheese, to taste

Cook the angel hair pasta according to the package directions.

Season the chicken breast on both sides with salt and pepper.  Heat a saute pan over medium heat.  Add 1 tablespoon of oil.  Once the oil is hot, add the chicken and cook for about 2 minutes on each side or until the chicken is cooked through.  Remove from heat.

Meanwhile, in another saute pan over medium heat, add 1 tablespoon of olive oil.  Once the oil is hot, add the garlic and saute for 30 seconds.  Next add the diced tomato and let cook for 1-2 minutes.  Season with salt, pepper and basil.  Next add the artichokes.  Stir to combine and let cook for another 2-3 minutes.

Divide the pasta between 2 serving plates.  Place the chicken breast on top of the pasta.  Spoon some of the tomato sauce over the chicken and sprinkle with grated Parmesan cheese.

Enjoy!

Serves 2

1 lb. whole wheat Fusilli pasta
1/2 tablespoon butter
1/2 tablespoon olive oil
1 teaspoon red pepper flakes
2 cloves garlic, chopped
salt, to taste
black pepper, to taste
1 1/2 teaspoons chopped parsley

Boil pasta according to package directions then drain.

Meanwhile, in  a saute pan heat the butter and oil over medium heat.

Add the red pepper flakes and then after 30 seconds add the chopped garlic.  Saute briefly and make sure you do not burn the garlic.

Add the cooked pasta to the pan, season with salt, black pepper and chopped parsley.  Toss to combine.

Serve.

Serves 6

16 oz of Rotini Pasta
1 jar of quartered artichoke hearts
1 6oz  jar of Sun Dried Tomatoes packed in olive oil
1 small onion, chopped
1 zucchini, chopped
2 cloves of garlic, minced
1 1/2 tbs of white cooking wine
Salt & Black Pepper, to taste
Chopped parsley

While preparing the vegetables, boil the water and cook the pasta as directed on the box, salting the water.

Chop the veggies and mince the garlic. Julienne cut the sun dried tomatoes, reserving the oil in the jar.

In a large pan, heat about 1 tbs of olive oil over medium-high heat, add onions and a dash of salt. Saute until the onions are tender and just start to brown. Add zucchini and garlic and saute until soft. Add artichokes, sun dried tomatoes, and white cooking wine and saute for 3-4 minutes. Gently toss the drained pasta in with the veggies. Pour in some of the oil from the sun dried tomatoes to lightly coat everything. Season with salt & pepper to taste and garnish with fresh chopped parsley.

Serves 4