Italian  Shrimp  and  Pasta

 

 

 

 

INGREDIENTS:

1 garlic clove, minced

2 tablespoons olive oil

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1/2 cup chicken broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon pepper

6 ounces uncooked angel hair pasta

1 pound uncooked medium shrimp, peeled and deveined

 



DIRECTIONS:

 

In a large skillet, saute garlic in oil.

Add the tomatoes, broth, basil, oregano and pepper.

Bring to a boil over medium heat.

Reduce heat; simmer, uncovered, for 15 minutes.

 

Meanwhile, cook pasta according to package directions.

Drain pasta.

 

Add the shrimp to the tomato mixture; cook for 5 to 6 minutes or until shrimp turn pink.

 

Toss with shrimp mixture.

 

 

Serves 4

 

 

 

 

 

Zucchini  and  Pasta

 

 

 

 

INGREDIENTS:
 

1 package (7 ounces) angel hair pasta or thin spaghetti

2 small zucchini, cut into 1/4 inch pieces

2 garlic cloves, minced

3 tablespoons olive oil

1 can (16 ounces) Mexican diced tomatoes, undrained

1/4 cup minced fresh parsley

1 teaspoon dried oregano

1/8 to 1/2 teaspoon crushed red pepper flakes

 


 

DIRECTIONS:

 

Cook pasta according to package directions.

 

Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender.

Add the tomatoes, parsley, oregano and red pepper flakes; heat through.

 

Drain pasta; serve with zucchini mixture.

 

 

Serves 3

 

 

 

 

 

Skillet  Pasta  Florentine

 

 

 

 

INGREDIENTS:

3 cups uncooked spiral pasta

1 egg, beaten

2 cups (16 ounces) cottage cheese

1 1/2 cups ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded mozzarella cheese, divided

1 teaspoon dried parsley flakes

1 teaspoon oregano

1 teaspoon basil

1 jar (14 ounces) meatless spaghetti sauce

2 tablespoons grated Parmesan cheese

 


 

DIRECTIONS:

 

Cook pasta according to package directions.

Drain pasta.

 

Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach,

1/2 cup mozzarella and herbs.

 

 Place half of sauce in a large skillet; layer with pasta and remaining sauce.

Top with cheese mixture.

 

Bring to a boil.

Reduce heat; cover and cook for 25 to 30 minutes.

 

Sprinkle with Parmesan and remaining mozzarella.

Cover and cook 5 minutes longer or until cheese is melted.

 

Let stand for 5 minutes before serving.

 

Serves 6

 

 

 

 

 

             

   

    

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