Garden Greek Pasta Salad recipe

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

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