Broccoli Rabe & Garlic Pasta

Ingredients

12 oz linguine
1 lb broccoli rabe
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup chicken broth, divided
1/4 cup minced fresh parsley
1/4 cup shredded parmesan cheese

Directions

1. Cook linguine according to packaging directions.
2. Meanwhile trim 1/4 inch off the bottoms of broccoli rabe stems, discard coarse outer leaves. Rince broccoli rabe in cold water and cut into 2 inch pieces, set aside.
3. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes, and 1/2 cup broth. Bring to a boil.
4. Reduce heat, cover and cook for 3-5 minutes or until broccoli rabe is tender.
5. Drain linguine, add to the pan.
6. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

I couldn't find broccoli rabe so I used spinach.
Serve 4

Sauceless Fettuccine

Ingredients

500 g. of Fettuccine
4-5 T. olive oil
1/2 carrot, very finely shopped
1/2 stalk of celery, very finely chopped
1 medium onion, finely chopped
1 garlic clove, very finely chopped
1 can diced tomatoes
1 T. seasoned salt
1/2 t. pepper
2 T. fresh basil
1/4 t. marjoram
1 t. crushed red pepper
1 1/2 t. onion powder
1 t. garlic powder
1/4 cup parmesan cheese

Directions

1. Boil fettuccine until al dente. Drain and set aside.
2. While fettuccine is boiling, in a large frying pan heat 2-3 T. of olive oil at medium heat.
3. Add carrot and celery; sauté for 2-3 minutes.
4. Add onion. Continue to sauté for an additional 4-5 minutes or until onions are translucent.
5. Add garlic, add when onions have 1 minutes left.
6. Add tomatoes and fettuccine.
7. Mix well with other ingredients over medium heat.
8. Add spices slowly while folding the fettuccine mixture so as to coat the fettuccine as evenly as possible. Saute for 4-7 minutes.
9. Drizzle remaining 2 T. of olive oil over fettuccine mixture.
10. Add parmesan cheese. Saute for 1-2 minutes.
11. Add additional salt, pepper, and cheese to taste

We also call this pasta, "Patrick's Pasta."
Serves 6-8

Greek Isles Pasta Salad

Ingredients

3 cups farfalle, uncooked
2 cups baby spinach leaves
1 cup Mediterranean cheese crumbles
3/4 cup drained canned chickpeas, rinsed
1/2 cup greek vinaigrette dressing

Directions

1. Cook pasta as directed on package; drain.
2. Place in large bowl and add remaining ingredients; mix lightly.
3. Serve immediately or cover and refrigerate until ready to serve

Serves 8