8 oz Ditalini, Orzo or Alphabets, uncooked
1 tsp vegetable oil
1 lb lean, boneless pork loin, cut into 3/4-inch cubes
1/8 tsp ground red pepper
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped celery
3 13 1/4-oz. cans fat-free, low-sodium beef broth
1 1/2 Tbs minced fresh rosemary or 1 1/2 tsp. dried rosemary
1/2 tsp salt
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 cups chopped fresh spinach
2 Tbs lime juice

1. Heat oil in a large Dutch Ovenor pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside.

2. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 513
Calories From Fat (23%) 119.8
% Daily Value
Total Fat 13g 20%
Cholesterol 0mg 0%
Sodium 322mg 13%
Total Carbohydrates 62g 21%
Protein 34g 68%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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Serve with fresh fruit garnished with mint and Nestle brownies for dessert. Try using bow tie pasta for a more elegant look.

2 (10-oz.) container Buitoni® refrigerated Mushroom Alfredo Sauce
1 lb medium shell pasta, prepared according to pkg. directions
2 cups cooked diced chicken
1 cup frozen peas, defrosted
2 (4-oz.) cans sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs

1. Preheat oven to 350° F.

2. Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish. Combine cheese and breadcrumbs in small bowl; sprinkle over pasta mixture.

3. Bake for 20 minutes.

Servings: 8

Cooking Times
Preparation Time: 1 hour and 40 minutes
Cooking Time: 30 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (7.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 534.7
Calories From Fat (35%) 185.87
% Daily Value
Total Fat 20.64g 32%
Saturated Fat 7.41g 37%
Cholesterol 30.75mg 10%
Sodium 1722.63mg 72%
Potassium 349.64mg 10%
Total Carbohydrates 67.2g 22%
Fiber 4.05g 16%
Sugar 4.72g
Protein 19.26g 39%

Source
Source: Nestlé
Web Page: www.verybestmeals.com

Author Notes
Recipe provided by Buitoni Pasta.

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1 lb Spaghetti or other long pasta shape
5 links (20 ounce total) hot Italian Sausage
3 fennel bulbs
2 lemons
1 Tbs minced garlic
1 Tbs Sweet and hot mustard
4 oz freshly grated Parmesan
1/2 cup slivered blanched almonds, lightly toasted

1. Prepare pasta according to package directions, drain.

2. While pasta is cooking, in heavy 3 quart saute pan over medium heat, brown sausage whole according to package directions, turning occasionally, about 20 minutes. Transfer to a paper towel to drain, cut crosswise into 1/4-inch thick slices. Return sausage to pan to brown on both sides, turning frequently, about 5 minutes. Transfer to a paper towel. Drain all but 1 tbsp. Drippings from pan and remove from heat.

3. To prepare fennel, trim stalks to within 1 inch of bulb. Finely chop feathery leaves to yield 1 cup, set aside and discard stalks. Cut off and discard bulb base. Cut bulb lengthwise into halves, then crosswise into 1/4-inch thick slices (about 3 cups).

4. To prepare fennel gramolata, in a small bowl, grate peel from both lemons, stir in chopped fennel leaves and garlic, set aside. Juice lemons in a separate bowl, stir in mustard and set aside.

5. Return pan to medium heat. Saute sliced fennel bulb until crisp/tender, about 3 minutes. Remove from heat. Stir in lemon juice mixture and sausage.

6. In a large serving bowl, combine pasta, fennel, sausage, and Parmesan; toss to mix well. Spoon fennel gremolata and almonds atop. Toss to incorporate just before serving.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 680
Calories From Fat (28%) 189.84
% Daily Value
Total Fat 21g 32%
Cholesterol 0mg 0%
Sodium 735mg 31%
Potassium 0mg 0%
Total Carbohydrates 92g 31%
Protein 30g 60%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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Pasta

1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked
Meatballs
4 slices white bread
1/2 cup skim milk
2 large egg whites
8 oz ground turkey
8 oz extra lean ground beef
1/4 cup grated Romano cheese
1 Tbs minced fresh basil or 1 tsp. dried basil
1 tsp minced fresh oregano or 1/2 tsp. dried oregano
1/2 tsp salt
1/4 tsp pepper
Sauce
1 jar spaghetti sauce
1 tsp vegetable oil, divided

1. Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls.

2. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides.

3. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes.

4. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 762
Calories From Fat (19%) 145.14
% Daily Value
Total Fat 16g 25%
Cholesterol 0mg 0%
Sodium 480mg 20%
Potassium 0mg 0%
Total Carbohydrates 110g 37%
Protein 43g 86%
Points 16

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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This Fettuccine Alfredo is one of several turkey dishes featured on the Princess Cruise ships. Additionally, this appetizer is prepared by Maitre d’Hotel Lorenzo Tarini during the Culinary Arts Demonstrations on the Pacific Princess during the European cruises.

1 lb fettuccine
6 egg yolks lightly beaten
1 pint Half and Half cream
2 oz butter
1/2 lb white turkey cooked and julienne cut
black pepper freshly ground, to taste
salt, to taste
4 oz Parmesan cheese freshly grated

1. Cook fettuccine in boiling salted water until tender. Drain.

2. In a medium bowl, blend egg yolks and cream together.

3. Place butter in a saute pan and melt, add turkey strips and brown lightly. Add cooked fettuccine and heat through.

4. Add the egg/cream mixture and gently fold in until all the liquid is used.

5. Season to taste with pepper and salt. Add grated Parmesan.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (8.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 677.67
Calories From Fat (45%) 306.65
% Daily Value
Total Fat 34.75g 53%
Saturated Fat 19.62g 98%
Cholesterol 310.85mg 104%
Sodium 798.19mg 33%
Potassium 378.43mg 11%
Total Carbohydrates 62.36g 21%
Fiber 2.01g 8%
Sugar 1.71g
Protein 28.26g 57%
Points 16

Source
Author: Lorenzo Tarini
Source: The National Turkey Federation
Web Page: www.turkeyfed.org

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1 lb Fettuccini
4 oz Specialty mushrooms ( Crimini, Shiitake, Enoki, Oyster)
3 Tbs Extra Virgin Olive Oil
3 cloves Garlic, minced
1/2 cup Pine nuts
3 oz Sun Dried Tomatoes, softened and minced

1. Cook fettuccini according to package directions. Meanwhile, in medium sauce pan, heat oil and saute remaining ingredients 2-3 minutes.

2. Remove from heat; toss with hot cooked fettuccini. Top with fresh grated Parmesan cheese.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (4.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 465.25
Calories From Fat (30%) 138.91
% Daily Value
Total Fat 16.1g 25%
Saturated Fat 1.72g 9%
Cholesterol 0mg 0%
Sodium 303.63mg 13%
Potassium 703.61mg 20%
Total Carbohydrates 69.05g 23%
Fiber 4.4g 18%
Sugar 6.43g
Protein 13.59g 27%

Source
Source: The Mushroom Council
Web Page: www.mushroomcouncil.com

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12 oz Fettuccine, uncooked
1 lb fresh baby carrots
1 10-oz. bag frozen pearl onions
1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbs margarine
2 tsp minced garlic
1 10 1/2-oz. can double-strength beef broth, undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 tsp dried thyme leaves
Chopped fresh thyme or Italian parsley (optional)

1. Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

2. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

3. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside.

4. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

5. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

6. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 344
Calories From Fat (25%) 84.69
% Daily Value
Total Fat 9g 14%
Cholesterol 0mg 0%
Sodium 562mg 23%
Potassium 0mg 0%
Total Carbohydrates 40g 13%
Protein 22g 44%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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INGREDIENTS

12 oz. bow tie pasta
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. prosciutto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. Parmesan cheese, freshly grated

DIRECTIONS

Cook pasta according to directions, drain. Return to saucepan; toss with 2 tablespoons of vinaigrette
dressing.

Transfer half of pasta to a glass bowl. Layer peas, tomatoes,
mushrooms and prosciutto on pasta. Top with remaining pasta. Sprinkle with basil; pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese.

Chill until ready to serve. Toss immediately before serving.

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INGREDIENTS

8 oz. angel hair pasta

3/4 cup chicken broth

1/4 cup soy sauce

1 tbsp. cornstarch

2 tbsp. canola oil

1 3/4 cups celery, sliced

1 3/4 cups mushrooms, sliced

1 1/2 cups red bell peppers, sliced

1/2 cup onion, sliced

2 cups bean sprouts

1 1/4 cups snow peas

1 cup chow mein noodles

DIRECTIONS

Cook pasta according to package directions; drain.

In small bowl combine broth, soy sauce and cornstarch; mix well.

In large skillet or wok heat canola oil on medium high heat. Add celery, mushrooms, bell peppers and onion. Saute 3 minutes or until celery is just tender.

Stir in bean sprouts, snow peas and broth mixture.

Cook 4 minutes or until thickened. Cook 1 more minute.

In large bowl combine vegetable mixture and pasta; toss. Sprinkle chow mein noodles on top of mixture.

Serves 4

Total Time: 00:40

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INGREDIENTS

8 oz. fettuccine

6 tbsp. butter, divided

1/4 cup green onions, chopped

3/4 tsp. ground cumin

1/4 tsp. hot pepper sauce

1 lb. medium shrimp, peeled, deveined

1/3 cup orange juice

2 tbsp. lime juice

1/4 cup cilantro, chopped

1 1/2 tbsp. grated orange zest

1 1/2 tsp. grated lime zest

1/4 tsp. salt

DIRECTIONS

In large pot place pasta in boiling water. Cook according to package directions; drain. Keep warm.

In large skillet melt 2 tbsp. butter on medium high heat. Add green onions, cumin and hot pepper sauce. Cook 2 minutes or until green onions are tender.

Add shrimp. Cook 3 minutes or until shrimp turn pink. Remove shrimp from skillet.

Increase heat to high. Add orange juice and lime juice. Cook 5 minutes or until liquid is reduced to 1/3 cup.

Remove skillet from heat. Stir in remaining butter. Stir in cilantro, orange zest, lime zest and salt. Stir in shrimp.

Divide pasta into 4 servings on plates. Spoon equal portions of shrimp mixture over pasta.

Serves 4

Total Time: 00:50

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