Curried Pasta Salad

We found this recipe in Sandra Lee’s Semi-Homemade Cooking.  Here’s another easy summer salad.


3/4 cup sour cream

2 teaspoons curry powder

1 8-ounce can pineapple chunks

1 avocado, peeled, pitted and cut into chunks

1 red apple, cored and chopped

8 ounces bow tie or farfale pasta

1 teaspoon salt or to taste

DSC01560Blend together the sour cream and curry powder.

DSC01561Core and chop the apple into chunks.

DSC01562Drain the pineapple.  Chop the peeled avocado into chunks.  Add apple, pineapple and avocado to a large bowl.

DSC01563Add the dressing and mix together well.

DSC01564Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.

DSC01565Drain and rinse with cold water in a colander.

DSC01566Mix the pasta into the salad, add salt.  Chill for about 15 minutes before serving.



In a large bowl, mix sour cream and curry powder.  Chop apple and avocado.  Drain pineapple and place all in a large bowl.  Add the dressing and mix together.

Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.  Drain and rinse with cold water.  Add pasta to the salad along with salt; mix well.  Chill in the refrigerator about 15 minutes before serving.

Angel Hair Pasta with Fresca Sauce

This sauce comes together in under 30 minutes.  It is a good, fast weeknight meal.



2 Tablespoons olive oil

1 onion, chopped

1 cup shredded carrots

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup white wine

2- 14.5 ounce cans chopped tomatoes

3 Tablespoons capers, drained


1 lb. angel hair pasta

2 lemons, cut in wedges for garnish


Chop the onion.  We bought shredded carrots to save time.


Place 2 Tablespoons of olive oil in a large saute pan.  Add the onions, carrots and garlic and cook 10 minutes.


Sprinkle in the red pepper flakes.


Add the tomatoes and wine and allow the liquid to reduce.  Just before serving, stir in the capers and salt to taste.  Keep sauce warm while pasta is cooking.


Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.


Toss sauce and pasta.  Sprinkle with Parmesan cheese and garnish with lemon wedges.  Squeeze a little lemon juice over each serving and enjoy!

Creamy Pasta Alfredo and Vegetables




8 ounces of pasta (any kind, we used fusili)

1 container (10 ounce) prepared Alfredo Sauce

1 cup frozen peas

3-4 mushrooms, sliced

1 cup Parmesan cheese, grated


Preheat oven to 350 degrees.  Add pasta to a large pot of boiling salted water.  Cook according to package directions, drain.


Slice the mushrooms while the pasta is cooking.


Grate the cheese.


Place the drained, cooked pasta along with peas and mushrooms in a large bowl.


Add the Alfredo sauce and mix all together well.


Pour all in a buttered casserole dish.  Sprinkle Parmesan cheese on top and bake about 20 minutes, until cheese is browned.

Rotisserie Chicken Noodle Soup

There is no better comfort food than homemade chicken noodle soup, especially on a cold winter night! It doesn’t have to take all day.  Here’s a quick recipe for a delicious soup in no time!


1 onion, chopped

*2 carrots, chopped

*2 ribs of celery, chopped

2 Tablespoons fresh rosemary, finely chopped

6 cups chicken broth

1 rotisserie chicken, meat taken off the bones and choppped

2 cups pasta or noodles of your choice

*You may be able to find veggies already chopped in the produce section of your market.

Chop, one medium size onion

Turn the stove on to medium high.   Place 1 Tablespoon of olive oil in a large stock pot and add the onions

While the onions are cooking, chop the carrots.

Chop the celery

Add the carrots and celery to the pot and cook about 10 minutes.

Add the chicken stock

Chop the rosemary and add it to the soup.

Stir everything together and check the seasoning.  Add salt and pepper if needed.

Place the cooked chicken in the soup.

Cook the pasta in a separate pot.

Drain the pasta in a colander and add it to the soup.  Stir together.

It’s all ready to serve! Yum!

Easy Cheesy Stuffed Shells

Ingredient List:

1 box jumbo pasta shells

10 ounces frozen spinach (defrosted)

1 1/3 cup ricotta cheese

2 cups Italian style shredded cheese blend

1/2 cup grated parmeasan cheese

2 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

1 24 ounce jar pasta sauce of your choice (we used tomato basil sauce)

Preheat the oven to 400 degrees.  Fill a large stockpot about 2/3 way with water, add a couple of teaspoons of salt and bring to a boil.

Add the pasta shells and boil 9 minutes

Place the defrosted spinach on a clean kitchen towel

Fold in both sides and roll the towel

Squeeze the excess water out of the spinach over the sink.

Take the spinach out of the towel and place on a cutting board.  Chop the spinach.

Add  1 1/3 cups of ricotta cheese to a large mixing bowl.

Add the 2 eggs…..

Chopped spinach….

1 1/2 cups of the cheese blend, salt, pepper and nutmeg.

Mix all these ingredients

After the pasta shells have cooked 9 minutes, drain them in a colander.

Pour 1/2 of the jar of sauce on the bottom of a 9×12 casserole dish.

Now we’ll start to fill the shells.  Take a shell in one hand and spoon the filling into the shell with the other hand.

Place the shells, open-side up in the casserole dish.

Pour the remaining sauce over the top.

Sprinkle the remaining 1/2 cup of cheese blend and 1/2 cup grated parmeasan cheese over the top.

Cover the casserole with foil and place in the oven.  Bake 30 minutes.

Dinner is ready!! Yum!