Italian  Shrimp  and  Pasta






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




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






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





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






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





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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