Pesto Pasta Salad with Fresh Mozzarella and Cherry Tomatoes

This is my FAVORITE pasta salad. Quick, tasty, healthy, easy and beautiful! Recipe credits I hand to my Mom. :)

1 box penne pasta (spring for whole wheat if you can bear it!)
1 package fresh mozzarella balls
1 package Knorr's creamy pesto sauce packet (or make your own basil sauce from scratch)
1 package cherry tomatoes


Boil pasta. Prepare sauce in saucepan as directed. Chop fresh mozzarella and tomatoes into small pieces. Rinse and drain pasta to cool it off. Pour pesto sauce over it and stir well. Add chopped tomatoes and mozzarella, mix in well. ENJOY!

Chicken in a Creamy Sun Dried Tomato Wine Sauce with Pasta

Chicken in a Creamy Sun-Dried Tomato and Wine Sauce served over Pasta
3 T butter
1 T olive oil
4 lg boneless, skinless chicken breast halves, cut into strips
2 T all purpose flour
1 lb bowtie pasta
2 shallots, monced (I used garlic cloves)
1/2 c white wine
1 c whipping cream
1/2 c oil-packed sun-dried tomatoes, drained and chopped
3 T chopped fresh basil
salt & pepper

1. Bring large quantity of salted water to a boil in a stockpot.
2. Melt butter and oil in a large skillet. Toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. Transfer with a slotted spoon to a plate.
3. Add pasta to boiling water. Add shallots to the skillet and saute over medium heat for 1 minute. Stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. Bring to a boil, reduce heat, and simmer until the sauce thickens.
4. Return chicken to skillet to heat through. Salt & pepper to taste.
5. When pasta is al dente, drain, reserving 1/2 c water to add to sauce if it needs more liquid, or for added richness, add more cream. Serve sauce over pasta.

Serves 4-6


Courtesy of diva cook and dear friend Stephanie Arnold.

Cheese and tomato ravioli with artichokes

Cheese Ravioli with Fresh Tomato and Artichoke Sauce
The garden-fresh flavor of Roma tomatoes is complemented by tart marinated artichokes in a delectable sauce that can be prepared in less time than it takes to cook up a package of fresh cheese ravioli.

Prep Time: 20 Minutes
Cook Time: 5 Minutes
Ready In: 25 Minutes
Yields: 6 servings


INGREDIENTS
2 (9 ounce) packages fresh cheese ravioli
1 teaspoon olive oil
1 tablespoon olive oil
1 pound roma tomatoes - peeled, seeded and chopped
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup chopped green onions
3 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

DIRECTIONS
Cook ravioli according to package directions.
While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high flame. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat.
Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.


*Never say never. I was not a fan of artichokes until my friend Megan brought this meal to us after Milo was born. I still can't seem to make it as well as she did!

Sausage with bell peppers and penne pasta

This is something my Mom always tossed together and it's always the meal I make when I don't know what to make. Yummy, healthy, quick!

-Whole wheat penne pasta (or pasta or rice of your choice)
-Sausage of your choice (I try to find sausage without nitrates, but we like Eckrich and Slovacek too)
- Bell peppers and onions of all colors
- Olive oil, sea salt, fresh garlic to taste


Stir fry sausage with bell peppers and onions while rice or pasta is cooking. Toss together with olive oil, sea salt, garlic or whatever you have on hand! Sometimes a little fresh mozzarella is good chopped up and mixed in!