Recipes Featuring
Olde Westport Italian Garden Pasta Shake
Pasta Florentine
Serves 4
8 ounces fettuccine pasta
2 tablespoons olive oil, divided
16 ounce package frozen chopped spinach, thawed and well drained
3 large cloves garlic, finely chopped
2 tablespoons Olde Westport Italian Garden Pasta Shake©
¼ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper
2 roma tomatoes, halved lengthwise, seeded and cut into ¼ inch diced
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted
Cook pasta to package directions, drain, set aside and keep warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add spinach and garlic, cook 1 to 2 minutes, stirring continuously. Add pasta, remaining olive oil, Olde Westport Italian Garden Pasta Shake©, salt and pepper to skillet, toss to blend, cook 1 minute. Remove from heat, add tomatoes, sprinkle with cheese and pine nuts, toss and serve. Serve with grilled boneless skinless chicken on the side.
Hot Brown's Pasta Bake
Serves 4
8 ounces Penne pasta (2½ cups)
8 ounces smoked deli-sliced ham, cut in thin strips
8 ounces smoked deli-sliced chicken or turkey, cut in thin strips
10¾ ounce can condensed Cheddar cheese soup
½ cup skim milk
2 tablespoons Olde Westport Italian Garden Pasta Shake©
¼ teaspoon coarse ground black pepper
vegetable oil spray
8 full slices tomato
4 tablespoons real bacon bits
1 cup (4 ounces) reduced-fat shredded Mozzarella cheese
Cook pasta to package directions using no oil or salt, drain well, place in a medium bowl, add ham and chicken, toss to mix, set aside. While pasta is cooking, blend Cheddar cheese soup, milk, Olde Westport Italian Garden Pasta Shake and black pepper in a bowl, pour mixture over hot pasta, stir. Spoon pasta into 4 small individual baking dishes that have been lightly sprayed with vegetable oil. Arrange tomato slices over top and bake in a 350 degree oven 15 minutes. Sprinkle bacon bits, cheese and additional Olde Westport Italian Garden Pasta Shake©, if desired, over top, place under broiler 5 minutes or until cheese is lightly browned, serve immediately.
Quick N' Easy Penne Pasta Soup Pot
Serves 6
1 tablespoon olive oil
1 small onion, finely chopped (1 cup)
1 small green bell pepper, chopped
2 large cloves garlic, finely chopped
3-10¾ ounce cans 98% fat-free tomato soup
2½ cups water
4 ounces Penne pasta, uncooked
2 tablespoons Olde Westport Italian Garden Pasta Shake©
1 tablespoon grated Parmesan cheese
16 ounce can kidney beans, drained
Heat oil in a 3 quart saucepan over medium-high heat. Add onion, bell pepper and garlic, cook until tender. Stir in soup, water, Penne pasta and Olde Westport Italian Garden Pasta Shake©. Bring mixture to a gentle boil, cover, lower heat, cook for 10 minutes or just until pasta is tender. Add Parmesan cheese and beans, stir, simmer for an additional 5 minutes or until heated through.
Italian Skillet Chicken Over Rice
Serves 4
1 teaspoon vegetable oil
4 boneless skinless chicken breast halves
14½ ounce can fat-free chicken broth
1 tablespoon + 1 teaspoon Olde Westport Italian Garden Pasta Shake©
¾ cup long-grain white rice (converted or parboiled)
1 small carrot, shredded (¼ cup)
1 small onion, chopped (1 cup)
2 ounces (4 medium sized) fresh mushrooms, sliced
Heat oil in a 10 inch nonstick skillet over medium-high heat. Add chicken and cook until well browned on both sides, remove and set aside. In same skillet, add chicken broth, 1 tablespoon Olde Westport Italian Garden Pasta Shake© and rice, stir. Bring rice mixture to a boil, stir, cover skillet, lower heat and simmer for 10 minutes. Add carrot, onion and mushrooms, stir. Layer chicken over rice mixture and sprinkle with remaining Olde Westport Italian Garden Pasta Shake©, bring rice back to a boil, cover skillet, lower heat and cook for an additional 10 minutes or until all liquid is absorbed by rice and chicken cooked through.
Italian Pot Roast With Linguine
Serves 6
1 tablespoon vegetable oil
2 pound eye of round roast, well trimmed
1 large onion, finely chopped
4 cloves garlic, finely chopped
¼ cup red wine vinegar
¼ cup balsamic vinegar
14½ ounce can beef broth
15 ounce can tomato sauce
6 ounce can tomato paste
4 tablespoons Olde Westport Italian Garden Pasta Shake©
16 ounces linguine pasta
Heat oil in a 4 quart Dutch oven over medium-high heat. Add roast, brown well on all sides, remove and set aside. Add onion and garlic to Dutch oven, cook until tender. Add red wine and balsamic vinegars, beef broth, tomato sauce, tomato paste and Olde Westport Italian Garden Pasta Shake©, stir. Bring mixture to a gentle boil, add roast along with any juices, lower heat, cover, simmer 45 minutes or until meat is very tender, stirring occasionally to prevent sticking. Meanwhile, prepare pasta to package directions, drain well. Mound pasta on individual serving plates. Remove meat from Dutch oven and thinly slice. Arrange about 3 slices over linguine, spoon sauce over top. Sprinkle additional Olde Westport Italian Garden Pasta Shake© over top if desired.
Italian Pot Roast With Linguine
Serves 6
1 tablespoon vegetable oil
2 pound eye of round roast, well trimmed
1 large onion, finely chopped
4 cloves garlic, finely chopped
¼ cup red wine vinegar
¼ cup balsamic vinegar
14½ ounce can beef broth
15 ounce can tomato sauce
6 ounce can tomato paste
4 tablespoons Olde Westport Italian Garden Pasta Shake©
16 ounces linguine pasta
Heat oil in a 4 quart Dutch oven over medium-high heat. Add roast, brown well on all sides, remove and set aside. Add onion and garlic to Dutch oven, cook until tender. Add red wine and balsamic vinegars, beef broth, tomato sauce, tomato paste and Olde Westport Italian Garden Pasta Shake©, stir. Bring mixture to a gentle boil, add roast along with any juices, lower heat, cover, simmer 45 minutes or until meat is very tender, stirring occasionally to prevent sticking. Meanwhile, prepare pasta to package directions, drain well. Mound pasta on individual serving plates. Remove meat from Dutch oven and thinly slice. Arrange about 3 slices over linguine, spoon sauce over top. Sprinkle additional Olde Westport Italian Garden Pasta Shake© over top if desired.
Cheesy Pasta With Ham And Green Beans
Serves 4
8 ounces uncooked rotini (corkscrew) pasta (any small size pasta)
½ cup skim milk
4 ounces Velveeta® light pasteurized processed cheese, cubed
1 tablespoon Olde Westport Italian Garden Pasta Shake©
6 ounces diced smoked ham (Hormel® Cure 81 preferable)
10 ounce package frozen Italian green beans (or regular), thawed
Cook pasta to package directions, drain, set aside, keep warm. Meanwhile, in a 3 quart saucepan over medium heat, add milk and cheese, stir until smooth. Add Olde Westport Italian Garden Pasta Shake©, ham, green beans and hot pasta, cook and stir 2 minutes, don’t boil. Remove from heat and let sit covered 5 minutes allowing pasta to absorb flavors.
Baby Shrimp & Smoked Ham Over Fettuccine
Serves 6
12 ounces uncooked fettucinne pasta
1 tablespoon vegetable oil
3 large cloves garlic, finely chopped
4 ounces fresh mushrooms, thick sliced
1 green bell pepper, cut into 1 inch thin strips
6 ounces smoked ham, cubed (Hormel® Cure 81, preferable)
10¾ ounce can 98% fat-free cream of chicken soup
12 ounce can evaporated skim milk
3 tablespoons Olde Westport Italian Garden Pasta Shake©
12 ounces peeled baby shrimp
¼ cup water, or as necessary
6 tablespoons Parmesan cheese
Cook fettucinne to package directions using no salt or oil, drain, set aside and keep warm. While pasta is cooking, heat oil in a nonstick skillet over medium heat. Stir in garlic, mushrooms, bell pepper and smoked ham, cook 5 minutes or just until vegetables are crisp-tender, stirring continuously. Add soup, milk and Olde Westport Italian Garden Pasta Shake©, bring mixture to a gentle boil stirring continuously. Lower heat, simmer 5 minutes, stirring occasionally. Add shrimp and cook just until pink, about 5 minutes. Add water as necessary for desired consistency. Place hot pasta in a large bowl, add shrimp mixture, toss to blend. Serve on individual plates with Parmesan cheese sprinkled over top.
Angel Hair Pasta With Snow Peas
Serves 4
12 ounces angel hair (capellini) pasta
1 tablespoon vegetable oil
1 medium red bell pepper, diced
4 green onions, thinly sliced
4 cloves garlic, crushed and minced
1 tablespoon fresh minced ginger
10 ounce package frozen snow peas, thawed
14½ ounce can fat-free chicken broth
4 teaspoons cornstarch
2 teaspoons Olde Westport Italian Garden Pasta Shake©
¼ teaspoon coarse ground black pepper
1 teaspoon salt, or to taste
Bring 8 cups water to a boil over high heat. Add pasta, stir, return to the boil, lower heat, cook 5 minutes or just until tender. Drain pasta, set aside and keep warm. While pasta is cooking, heat oil in a 12 inch nonstick skillet over medium heat. Add bell pepper, onions, garlic and ginger, cook just until crisp-tender, stirring often. Add snow peas, cook 30 seconds. Pour 3 tablespoons chicken broth into a small bowl, add cornstarch and stir, set aside. Add remaining chicken broth, Olde Westport Italian Garden Pasta Shake© and black pepper to skillet with vegetables. Bring mixture to a boil, stir in cornstarch mixture, stirring continuously until thickened, cook 2 minutes, salt to taste. Place pasta in a large bowl, spoon vegetable mixture over pasta and toss well to mix.
Lentil & Rice Soup
Serves 4
1 tablespoon vegetable oil
1 small onion, chopped
1 small carrot, shredded
2 ribs celery, thinly sliced
2-14½ ounce cans vegetable or fat-free chicken broth
2 cups water
½ cup long-grain white rice
1 cup dried red lentils, rinsed and any foreign material removed
2 tablespoons + 1 teaspoon Olde Westport Italian Garden Pasta Shake©
Heat oil in a 3 quart saucepan over medium-high heat. Add onion, carrot and celery, cook until tender. Add remaining ingredients, bring to a boil, lower heat, cover, simmer 25 minutes or until lentils and rice are tender.