12.16.2008




Shrimp Cavatappi Amatriciana

1 lb.box of cavatappi or spiral pasta.
1 1/2 cups chopped onions
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/4 cup olive oil
3/4 cup dry white wine
2 cans (14 ounce each) diced tomatoes in tomato juice

1 pound of clean deveined shrimp
Salt and pepper, to taste
1 1/2 cups freshly grated Romano cheese

Cook cavatappi according to package directions; drain.

Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.

Add white wine and cook till nearly evaporated. Stir in tomatoes with their juice till slightly thickened (3-5 minutes). Add shrimp and cook until just pink.

Taste, and add salt and pepper as desired. Mix into cooked cavatappi. Toss with Romano.



Chicken Artichoke Bake

1/2 box of Bowties
1 chopped onion
1 Tbsp butter
2 eggs
1 1/4 milk
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper
2 cups cooked chicken
2 cups shredded Monterey Jack Cheese
14 oz can artichokes
1 box of frozen spinach (thawed and very well drained)
1/4 cup grated parmesan cheese
1/2 cups soft bread crumbs
1/2 tsp paprika
1 tbsp melted butter

Preheat oven to 350. Cook bowties & drain. In skillet cook onion in 1 tbsp butter until tender. In bowl stir together eggs, milk, seasoning, salt and pepper. Stir in chicken, cheese, artichokes, spinach, half of the parmesan cheese, pasta and onion. Put into a rectangular baking pan. Bake covered in foil 20 minutes. In bowl mix remaining parmesan cheese, bread crumbs, paprika and melted butter. Sprinkle over pasta and bake 10 more minutes or until golden.


Antipasto Rotini Salad

Salad

3 cups uncooked rotini pasta
2 cups fresh broccoli florets
4 oz thinly sliced Genoa salami, cut into strips
1 can dark red kidney beans
4 Roma tomatoes, coarsely chopped
1 green pepper, chopped
1/2 red onion, chopped
1/2 cup pitted kalamata olives

Dressing

3/4 cup Italian dressing
1/2 cup grated Parmesan cheese
1/2 tsp Worcestershire sauce
3 minced cloves of garlic
1 1/2 tsps course ground black pepper

Cook rotini, adding broccoli during last 3 minutes of cooking. Drain and rinse with cold water until cool. In a large bowl combine with remaining salad ingredients. Mix dressing and pour over salad. Toss until well mixed. Refrigerate 2 hours before serving.

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