One-Pot Pasta With Tomatoes, White Beans and Pesto

Ingredients: (One-Pot Pasta With Tomatoes, White Beans and Pesto)

3 1/4 cups dry bow-tie pasta
3 cups water
2 Chicken Flavor Bouillon Cubes
Or Vegetable Flavor Bouillon Cubes
1 container All Natural Pesto with Basil (7 oz.)
2 medium tomatoes, chopped
1 can (15 ounces) cannellini (white kidney beans) or small white beans, rinsed and drained
1/3 cup Freshly Shredded Parmesan Cheese (5 oz.)

Directions: (One-Pot Pasta With Tomatoes, White Beans and Pesto)

Combine pasta, water and bouillon in large saucepan. Bring to a boil. Cook, stirring frequently, for 8 to 10 minutes or until pasta is tender and broth has reduced to about 1/2 cup; do not drain. Reduce heat to low; add pesto.
Cook, stirring frequently, until sauce has reduced slightly. Stir in tomatoes and beans. Cook, stirring occasionally, until heated through. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Cream Cheese Stuffed Pears

 

Ingredients: (Cream Cheese Stuffed Pears)

PEARS
2 cans (29 oz. each) pear halves in juice, drained
2 pkgs. (3 oz. each) cream cheese, softened
4 teaspoons granulated sugar
CHOCOLATE SAUCE
1 can (12 fl. oz.) Evaporated Milk
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1 bottle raspberry juice or syrup (optional)

Directions: (Cream Cheese Stuffed Pears)

For Pears:
Place pear halves, cut side down, on paper towels. Combine cream cheese and sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears. Cover; refrigerate for 15 minutes.
For Chocolate Sauce:
Heat evaporated milk to boiling in medium, heavy-duty saucepan. Stir in morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.
To Serve:
Place pears in pool of raspberry sauce; drizzle with Chocolate Sauce.

Quick stewed squid with tomatoes


Ingredients: (Quick stewed squid with tomatoes)

 

1 splash olive oil

1 small red onion, finely diced

1 clove garlic, sliced

a few sprigs fresh parsley, leaves picked and chopped, stalks chopped

1 small handful pitted black olives

1 red chilli, deseeded and finely sliced

1 pinch smoked paprika

400 g tinned chopped tomatoes

215 g tinned butter beans, drained and rinsed

300 g fresh squid, from sustainable sources, ask your fishmonger, cleaned, cut into pieces and scored, or sliced into rings

lemon zest, finely grated

lemon wedges, to serve

Instructions: (Quick stewed squid with tomatoes)

 

 

In a wide saucepan, heat a splash of oil and fry the onion, garlic and parsley stalks until soft. Add the olives, chilli and paprika and fry for a minute or so before adding the tomatoes. Simmer gently for 15 minutes.
Add the butter beans and season well with salt and pepper. Bring back to the boil and lay the squid in one layer on top of the tomato sauce. Cover with a lid or double sheet of foil, then simmer gently for 5 minutes.
Check the squid is cooked and season to taste. Mix the chopped parsley leaves and grated lemon zest together, and sprinkle a little over each. Serve with lemon wedges.

Tetrazzini

Ingredients:(Tetrazzini)

6 ounces uncooked spaghetti, broken in half
1/2 cup chopped onion
3/4 teaspoon Italian seasoning
1 (18 ounce) can Progress Recipe Starters creamy portabella mushroom cooking sauce
1/2 cup half-and-half
2 cups chopped deli rotisserie chicken or cubed cooked turkey
1/3 cup shredded Parmesan cheese
1/3 cup Progress Italian style panko crispy bread crumbs

Directions:(Tetrazzini)

Heat oven to 350 degrees F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
Cook and drain spaghetti as directed on package; set aside.
Meanwhile, in 10-inch skillet, heat 2 tablespoons olive or vegetable oil over medium-high heat until hot. Cook onion in oil 3 to 5 minutes, stirring frequently, until almost tender. Stir in Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in cooking sauce and half-and-half; heat to boiling. Carefully stir in chicken and spaghetti. Pour mixture into baking dish. Cover with foil; bake 20 minutes. In small bowl, mix cheese and bread crumbs; sprinkle over pasta mixture. Bake uncovered 10 minutes longer or until bubbly around edges and center is hot.