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INGREDIENTS 8 ounces spaghetti 2 eggs 1/2 pound bacon use more or less to your taste 3/4 cup Parmesan cheese 4-6 cloves of garlic pressed or minced 1/2 of a white or yellow onion diced 1/2 cup chicken stock parsley for garnish optional black pepper to taste INSTRUCTIONS Boil your spaghetti noodles until al-dente. Cook your bacon in a frying pan or in the microwave. If using a frying pan, once the bacon is done, remove it from the pan, and discard all but 1 Tbsp. of the grease. Cut or crumble the bacon so it is bite-sized. Cook the diced onions over medium heat in the bacon grease until they are softened. A minute or so before the onions are done, add your garlic. If you cooked your bacon in the microwave, then cook the onions and garlic in about 1 Tbsp. olive oil. When the onions are done, add 1/2 cup chicken stock and put the bacon back in with the onions. Stir and set aside. In a separate bowl, mix the eggs and Parmesan cheese. Drain the spaghetti and transfer to a large bowl. Immedi...

INGREDIENTS 1 batch Vegan Basil Spinach Pesto 3 tablespoons Extra Virgin Olive Oil 1/2 cup vegetable broth You can substitute chicken broth for non-vegan. 12 ounces rotini pasta or pasta of your choice Optional: Salt and pepper to taste I did not add any. nutritional yeast for topping You can substitute parmesan cheese for non-vegan. INSTRUCTIONS Make the basil spinach pesto, it only takes about 5 minutes. Boil your pasta according to the package instructions and make sure to salt your pasta water. While the pasta is cooking, add the olive oil and vegetable broth to a large saute pan or skillet. Over low - medium heat, bring it to a simmer then reduce the heat to the lowest setting. Add the prepared pesto to the pan and stir to combine. Drain your cooked pasta, do not rinse, then add it to the pan with the sauce and stir to combine until the pasta is coated. Remove from heat and serve immediately. If you would like, top it with nutritional yeast or freshly grated parmesan cheese if you...

Ingredients 2 cups fusilli, penne or tagliatelle pasta reserve 2/3 cup water from cooking the pasta 1 small broccoli approx. 350 g 2 garlic cloves finely chopped 1/2 cup finely grated parmesan cheese make sure it's vegetarian 6 tbsp ricotta cheese 3 tbsp fromage frais/fromage blanc 2 tbsp olive oil 1/3 tsp onion granules Salt and pepper to taste Instructions While the pasta is cooking prepare the broccoli.  Cut the stem, then place it on one end on top of a cutting board.  Slice the tough outer layer off downwards all the way around.  Roughly chop along with the florets. Make broccoli rice by blitzing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste).  It's best to do this in batches to get even crumbs.  Approximately 3 minutes into cooking the pasta start making the sauce.  In a large pan heat up the oil, add the minced garlic and broccoli rice, season and cook over a medium heat for...

Ingredients 1 lb ground beef 5 c bow tie pasta 3 c. spaghetti sauce 1 TBSP olive oil 1 tsp salt 1/2 tsp garlic powder 1 tsp Italian seasoning 1/2 c mozzarella cheese 1/2 c sour cream Instructions Brown ground beef in pan over medium heat and set aside.   Cook bow tie pasta according to directions.  Drain pasta and drizzle with olive oil.  Mix in spaghetti sauce.  Add meat, seasonings, cheese and sour cream.  Fold ingredients together and allow to combine, melt together over low heat for five minutes.  This article and recipe adapted from site

Ingredients 2 cups ziti pasta cooked see NOTES 1 tbs extra-virgin olive oil 1 lb ground beef 1/2 tsp pepper 3 cloves garlic minced 1 tsp crushed red chili flakes optional 1 tbs Worcestershire sauce 2 tbs tomato paste 1 onion chopped 1/2 cup chopped parsley plus more for garnish salt to taste 2 cups shredded mozzarella Instructions Cook pasta according to al dente package directions less 1 minute. Reserve 1/2 cup pasta water. Drain pasta without rinsing. Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta (or plain) water. Simmer until meat is tender, about 8 to 10 minutes. Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garish with additional parsley. Notes I used leftover pasta. If y...

Ingredients 2 heads broccoli cut into small florets 4 cloves garlic thinly sliced (use two for the more timid) 3 tbsp extra virgin olive oil grated Romano cheese 1 lb pasta thicker such as short or linguini is best 1/4 cup Pasta water reserved **Very Important dash pepper flakes optional 1/4 cup peas optional - why not! Instructions Bring a large pot of water to a boil Meanwhile wash and trim the broccoli and cut them into small florets .. TIP: For some of the stalks, you can shave off the outer part and then dice them in small pieces Heat olive oil over medium heat in a large frying pan (I used our 5.5 qt. Cuisinart French Classic Tri-Ply Stainless pan which I love!) Add in the sliced garlic and saute for about 3 minutes until fragrant Add in the broccoli and about 1/4 cup water (this is not the reserved water mentioned above) Add pasta to the boiling water and cook according to directions Meanwhile, cook broccoli until tender – a bright green. You do not want these mushy – you want t...

Ingredients 12 ounces bowtie pasta 2 pints cherry tomatoes 8 ounces fresh mozzarella pearls 1 cup fresh pesto *** optional: chopped fresh basil salt & pepper to taste Instructions Cook the pasta according to the package instructions and set aside to cool. Once the pasta is cool toss the cherry tomatoes, mozzarella pearls and fresh pesto together.  Adjust the salt and pepper to taste.  If in season toss and garnish with additional fresh chopped basil. This article and recipe adapted from site

Ingredients 1 lb penne pasta 3 tbsp butter 2 tsp minced garlic 3 tbsp flour 1 cup chicken broth 1 cup milk 2 tsp dried parsley 1/2 cup grated parmesan cheese salt and pepper to taste Instructions Cook pasta according to packaged directions. Melt butter in a medium sauce pan, add garlic. Cook for 1 minute over medium heat Add flour and cook for an additional minute, stirring constantly. Add milk and broth, stirring constantly. Cook until sauce boils and thickens. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately. Pour sauce over pasta and serve. This article and recipe adapted from site

Ingredients 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoons 4 stems fresh Italian flat leaf parsley 4 stems fresh oregano 2 stems fresh rosemary 2 stems fresh basil plus 2 more stems for garnish 1/2 yellow onion diced 3 cloves garlic pressed or minced 1 28 ounce can DeLallo San Marzano tomatoes Kosher salt and freshly ground black pepper Pinch of red pepper flakes 1/4 cup heavy cream optional 1 16- ounce package DeLallo potato gnocchi 8 ounces cherry size mozzarella balls cut in half 1/2 cup freshly grated Parmesan cheese Instructions Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand ...

Ingredients Ingredients 8 ounces penne pasta 1 lb. boneless, skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix ½ Tablespoon all-purpose flour 1 pint heavy whipping cream ½ cup freshly grated Parmesan cheese ¼ teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir unt...

Ingredients 1 16 oz pasta For the pesto cream sauce: 2 cups plant-based milk plain flavored (or 1 can coconut milk plus 1/2 cup water). 3 tsp tapioca starch or potato or corn starch 1 tsp salt 1 tbsp nutritional yeast (optional) 1/4 cup vegan pesto Instructions Make some vegan pesto if don't have any pre-made. Boil water and cook pasta according to package directions. While the pasta is cooking, measure out all of the sauce ingredients into a medium-sized saucepan and whisk together. Once combined, turn the heat to medium and cook stirring frequently until it starts to boil. Allow to boil slowly for 1 minute, then remove from heat. Pour over rinsed and drained pasta. This article and recipe adapted from site