Mascarpone Pesto Pasta

Procedures:
Cook the pasta. Bring a large pot of salted water
to a boil and cook spaghetti according to package
instructions or until al dente, about 8-10 minutes.
Do not overcook the pasta.
Turn off the heat and reserve 1 cup of pasta water,
then drain the pasta in a colander and let it cool
for 1 minute.
Toss with remaining ingredients.
Transfer pasta into a large mixing bowl
and add pesto, mascarpone cheese,
lemon juice and ½ cup
reserved pasta water (add up to ½ cup more if desired).
Stir in cherry tomatoes, and season with salt and pepper.
Toss well to coat.
Serve. Top with fresh basil, Parmesan cheese,
some dollops of pesto, and a drizzle of olive oil.
Serve immediately.

Ingredients:
Pasta
Olive Oil
Basil Pesto
Lemon Juice
Cherry Tomatoes
Salt and Pepper
Parmesan Cheese
Fresh Basil
GROUND TURKEY PASTA

Ingredients:
Rigatoni Pasta
Olive Oil
Ground Turkey
Mushrooms
Onion
Garlic
Tomato Sauce
Balsamic Vinegar
Parsley
Salt and Pepper

Procedure:
Boil pasta. Bring a large pot of salted water to a boil over high heat.
Add pasta and cook until al dente (fully cooked but still firm) according to
package directions, about 8-10 minutes. Drain well and rinse with
cold water to stop the cooking process. Set aside.
Cook turkey. Meanwhile, heat oil in another large pot or 4 qt.
Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute.
Add ground turkey and cook for 8-10 minutes until browned evenly.
Break the turkey into small pieces using a spatula.
Make the sauce. Add mushrooms, onion and garlic. Mix well
and sauté for 3-4 minutes until tender. Stir in tomato sauce
and wine (or balsamic) and bring the meat sauce to a simmer.
Stir in parsley and season with Italian seasoning, salt, and pepper.
Cover the lid and turn the heat down to low. Simmer for 5-10 minutes,
stirring occasionally. Simmering not only tenderizes
the meat but also develops a richer flavor in the sauce.
BUTTERNUT SQUASH CARBONARA

Ingredients:
Butternut Squash
Salt and Pepper
Garlic Powder
Onion Powder
Cinnamon
Bacon
Large Onion
Sage
Linguine
Pasta
Egg Yolks
Parmesan Cheese

Procedure:
Roast the butternut squash. Preheat oven to 400 F.
Place chopped butternut squash on a large rimmed baking sheet pan.
Add olive oil, salt, black pepper, garlic powder, onion powder, and cinnamon.
Toss to combine. Roast until tender, approximately 20-25 minutes.
Remove and let cool slightly.
Cook the bacon. While the squash is cooking
, heat a large skillet over medium-high heat.
Add bacon and cook, stirring occasionally, until crisp,
about 6-8 minutes. Transfer bacon to a paper
towel-lined plate to drain.
Sauté onions and sage. Remove all but 1 tablespoon of
bacon fat in the skillet. Add onion and cook for about
6-8 minutes until translucent. And chopped sage and cook for one more minute.
Turn off heat and set aside.
Cook the pasta. Cook the pasta in a large pot of boiling salted water until al dente,
or in accordance with package instructions.
Drain, reserving 1 cup of the pasta cooking water.
CREAMY CHICKEN PESTO PASTA

Ingredients:
Pasta
Chicken Breast
Vegetable Oil
Red Onion
Cherry Tomatoes
Heavy Cream
Chicken Broth
Pine Nuts

Procedure:
Cook the pasta. Bring a large pot of salted water to a boil over
medium-high heat. Add spaghetti noodles and cook until al dente
(fully cooked but still firm) according to package directions,
about 10-12 minutes. Rinse the noodles under cold water to cool
off completely and set aside in the pot.
Season the chicken. Use a paper towel to pat the chicken
breasts completely dry. Season well with salt, pepper, and pesto.
Set aside for 5 minutes.
Sear the chicken. Heat the oil in a large skillet over medium-high
heat for 2 minutes until the hot oil is sizzling hot.
Sear the chicken until golden brown and cooked through,
about 5 minutes on each side. The internal temperature for the chicken
should reach 165F as read on a meat thermometer.
Cut the chicken into strips and set aside on a plate.
Make the sauce. In the same skillet, add butter and
allow it to melt until starting to bubble, about 1 minute.
Add onion, garlic, and tomatoes. Sauté until the tomatoes burst, about 4-5 minutes.
Whisk in heavy cream, chicken broth, and pesto sauce.
Assemble. Add the cooked chicken to the sauce, and toss well to coat.
Add in the pasta and toss again to combine.
Garnish with pine nuts and serve warm.
SPRING PESTO PASTA WITH ASPARAGUS

Ingredients:
Pasta
Asparagus
Basil Pesto
Chives
Lemon Zest
Mozzarella Cheese
Parmesan Cheese

Procedure:
Cook the asparagus. Bring a large pot of salted water
to a boil and add asparagus. Cook for 3 minutes, then
remove with a slotted spoon and place in a bowl of ice water.
Let cool, then drain.
Boil the pasta. Bring the same pot of water back up to a boil.
Add pasta and cook for 11 minutes, or until al dente.
Then drain, reserving about ¼ cup of cooking water.
Combine ingredients In a large mixing bowl, combine pasta,
asparagus, and basil pesto. Toss until pasta is evenly coated
with pesto. If the sauce is too thick, begin pouring in some reserved
pasta water (about 2 tablespoons at a time) until the sauce
reaches desired consistency. Add chives, lemon zest,
and mozzarella, and stir until just combined.
Serve. Divide pasta into bowls, top with Parmesan cheese,
and serve hot.
MEDITERRANEAN ORZO PASTA SALAD

Ingredients:
Orzo Pasta
Grape Tomatoes
Mini Cucumbers
Red Onion
Kalamata Olives
Feta Cheese
Fresh Dill
Lemon Vinaigrette Dressing

Procedure:
First, you want to cook the orzo pasta.
Just like any other type of pasta, cook the orzo in a pot
of boiling water until al dente, about 10 minutes,
or according to package instructions.
Then, drain in a colander and run it under cold water.
Set it aside to cool down.
In a large bowl, combine cooled orzo, tomato,
cucumber, red onion, olives, feta, and dill.
In a small bowl, mix together the dressing
(add olive oil, lemon juice, oregano, salt, and pepper).
Pour the dressing on top of the salad and toss to combine.
Serve this salad with some grilled souvlaki skewers
such as chicken souvlaki skewers, lamb souvlaki skewers
or souvlaki beef shish kebabs. Don't forget the homemade
tzatziki sauce and Greek pita bread.
PASTA BAKE WITH SAUSAGE (BAKED ZITI)

Ingredients:
Pasta
Olive Oil
Italian Sausage
Onion
Garlic
Tomato Sauce
Herbs
Cheese
Salt and Pepper

Procedure:
Boil the pasta. Bring a large pot of
salted water to a boil over medium-high heat.
Add pasta and cook until al dente (fully cooked but still firm),
about 8-10 minutes, or according to package directions.
Drain well and set aside. Cook the sausage. Meanwhile,
heat olive oil in a large pot (or 4 qt. Dutch oven) for 2 minutes
over medium-high heat until the hot oil sizzles. Add sausage and
stir to cook until browned, about 5-7 minutes.
Use a spatula to break the sausages into small pieces.
Add onions and garlic and sauté until soft and tender, about 2-3 minutes.
Stir to combine.
Make the sauce. Pour in tomato sauce,
turn the heat down to medium, and bring the meat sauce to a simmer,
stirring occasionally. Stir in Italian seasoning, ½ cup Parmesan cheese,
parsley and basil. Season with salt and pepper.
Turn the heat down to low and simmer for 5-7 minutes, stirring occasionally.
Simmering helps develop richer flavour in the sauce.
Add the pasta. Transfer the cooked and drained pasta into
the sauce and toss well to mix evenly.
Pumpkin Pasta

Ingredients:
Cavatappi Pasta
Olive Oil
Garlic
Pumpkin Puree
Tomato Paste
Salt and Pepper
Heavy Cream
Cinnamon
Parmesan Cheese

Procedure:
Cook pasta. Bring a medium pot of salted water to a boil.
Add pasta and cook for 8-10 minutes until al dente, or according
to package instructions. Reserve 1 cup of the pasta water and drain.
Set aside.
Make the sauce. In a medium skillet, heat oil over medium-high heat.
Add the garlic and sauté for about 20-30 seconds until fragrant.
Be careful not to burn the garlic. Add pumpkin puree, tomato pasta,
reserved pasta water, salt, and pepper. Stir to combine and bring mixture to a boil.
Turn the heat down to low and simmer uncovered for 10 minutes.
Add cream. Stir in heavy cream and cinnamon.
If the sauce feels too thick, stir in some water until desired consistency
is reached.
Toss in pasta. Add in the drained pasta and toss to combine.
Sprinkle with Parmesan cheese and serve.
TAGLIATELLE PASTA

Ingredients:
Tagliatelle Pasta
Butter
Mushrooms
Yellow Onion
Garlic
White Wine
Heavy Cream
Parmesan
Parsley
Salt and Pepper

Procedure:
Cook pasta. Bring a large pot of water to a boil over medium-high heat.
Add tagliatelle pasta and a little bit of salt and cook until al dente
according to package directions, about 8-10 minutes
(2-3 minutes for fresh tagliatelle).
Drain the pasta well and set aside.
Sauté mushrooms. Meanwhile, add butter in a large skillet and melt
over medium-high heat until it starts to bubble, about 1 minute.
Add mushrooms and sauté until golden brown on both sides, about 5 minutes.
Add aromatics. Add onion, garlic, salt, and pepper.
ook for another 2-3 minutes until the mushrooms turn nicely brown.
(Salt will further extract more water from the mushrooms,
giving them a nice brown color).
Add sauce. Add white wine, heavy cream,
and Parmesan cheese and stir continuously until smooth.
Simmer. Bring the mixture to a simmer and turn the heat down to medium-low.
Simmer until thickened to a desired consistency, about 3-4 minutes.
Toss in pasta. Add cooked pasta in the skillet and toss well to coat.
Garnish with chopped parsley and extra parmesan, if desired. Serve immediately.
Tuna Pasta

Ingredients:
Pasta
Olive Oil
Garlic
Tuna
Fresh Lemon Juice
Parmesan Cheese
Pasta Water
Parsley
Salt and Pepper
Olives

Procedure:
Make pasta. Bring a large pot of salted water
to a boil over medium-high heat. Add spaghetti noodles and
cook until al dente or according to package directions, about 10-12 minutes.
Reserve ¼ cup hot pasta water in a bowl. Drain the noodles well
and set aside.
Make sauce. While the pasta is cooking, heat oil in a
large skillet over medium heat for 1 minute. Add garlic and sauté until fragrant,
about 1 minute. Add canned tuna and cook until warmed through,
about 1-2 minutes. Add lemon juice, Parmesan cheese,
reserved pasta water, and fresh parsley. Stir well until smooth, about 1 minute.
Toss in pasta. Add the cooked spaghetti and sliced olives and
toss well until evenly mixed. Season with salt and pepper to taste.
Serve. Serve immediately. Feel free to top with extra Parmesan,
parsley, and lemon juice, if desired.
Caprese Pasta Salad

Ingredients:
Pasta
Cherry Tomatoes
Mozzarella Balls (Bocconcini)
Fresh Basil
Olive Oil
Balsamic Vinegar
Dried Oregano
Salt and Pepper
Balsamic Reduction

Procedure:
Cook the pasta. Bring a medium pot of salted water to a boil over high heat.
Add pasta and cook until al dente, about 8-10 minutes.
Drain the pasta in a colander and rinse with cold water
to stop the cooking process.
Combine ingredients. Transfer the drained pasta to a large
mixing bowl or serving dish. Add tomatoes, mozzarella balls, and basil.
Add olive oil, balsamic vinegar, dried oregano
(or Italian seasoning), salt, and pepper on top of the salad.
Serve. Toss to combine and serve. Top with a drizzle of balsamic
reduction (optional).
SPINACH ARTICHOKE PASTA

Ingredients:
Pasta
Butter
Garlic
Cream Cheese + Sour Cream
Parmesan Cheese
Salt and Pepper
Artichoke Hearts Baby Spinach

Procedures:
Boil pasta. Bring a large pot of salted water to a boil
over medium-high heat. Add spaghetti noodles and cook unti
l al dente according to package directions, about 10 minutes.
Reserve ½ cup hot pasta water in a bowl. Drain the noodles well and set aside.
Make sauce. Heat butter in a large skillet over medium-high heat
until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute.
Add cream cheese, sour cream, reserved pasta water (or stock)
and Parmesan cheese, and mix until smooth.
Season with salt and pepper. The sauce might be a bit lumpy at the beginning.
Bring the sauce to a simmer over medium heat.
Let it simmer and stir occasionally until thickened to a desired consistency,
about 4-6 minutes. Turn off the heat and stir in the spinach and artichoke.
Mix well until the spinach is wilted and evenly combined.
Toss in pasta. Add cooked spaghetti and toss well to coat. Serve immediately.
Pesto Penne Pasta

Ingredients:
Penne Pasta
Basil Pesto
Cherry Tomatoes
Parmesan Cheese
Salt and Pepper
Procedure:
Make the penne pasta. Bring a large pot of
water to a boil over medium-high heat. Add penne pasta and a
little bit salt, and cook till al dente (fully cooked but still firm) about 8-10 minutes,
or according to package directions. Do not overcook the pasta.
Turn off the heat and reserve at least ¼ cup of pasta water,
then drain the pasta in a colander and let it cool for 1 minute.
Toss in pesto. Transfer pasta into a large mixing bowl and add pesto
and reserved pasta water (¼ cup or more, if desired).
Season with salt and pepper and toss well to coat.
Stir in cherry tomatoes and parmesan cheese.
Serve. Serve immediately. Sprinkle extra parmesan on top, if desired.
Creamy Tomato Pasta

Ingredients:
Pasta
Butter
Garlic
Tomato Paste
Tomato Sauce
Heavy Cream
Italian Seasoning

Procedure:
Heat olive oil in a large, high-sided sauté pan over
medium heat until shimmering. Add the onion and sauté until softened
and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using,
and sauté until fragrant, 30 seconds to 1 minute.
Carefully pour in the crushed tomatoes.
Add the salt and pepper and stir to combine. Bring to a simmer and cook,
uncovered, stirring occasionally, for 10 minutes.
Reduce heat to low and stir in the cream. Taste and season with additional
salt and pepper as needed. Meanwhile, bring a large pot of salted water to a boil.
Add the pasta and cook al dente, about 10 minutes or according
to package instructions. Drain the pasta and add it to the sauce.
Toss gently to combine. Add the basil, toss once more, and
serve immediately with grated cheese.
Spaghetti Carbonara

Ingredients:
250 grams uncooked spaghetti
½ cup chopped bacon
2 tbsp Butter
¼ cup chopped onion
1 tsp minced garlic
1-370 ml Angel KremQueso
1 egg yolk To taste
Salt To taste
Pepper
2 tbsp chopped parsley
Procedure:
drain and set aside. In a pan, add bacon and cook until
slightly golden brown in color. Add butter, onion and garlic cook
until soft and aromatic. Make sure not to burn the bacon. In a small bowl,
Combine half can of Angel Kremqueso and egg yolk. Whisk until combined.
Gradually add the remaining Angel KremQueso into the pan and bring to a simmer.
Stir in Angel Kremqueso and egg yolk mixture mix well until heated through.
Season with salt and pepper. Toss cooked spaghetti with
sauce and sprinkle with parsley
Shrimp Alfredo

Ingredients:
1/2 lb. medium shrimp,
peeled and deveined
1/2 lb. fettuccine
2 Tbsp butter
4 cloves garlic, minced
1 cup heavy cream
3/4 cup Parmesan
1/8 tsp salt (or to taste)
1/4 tsp freshly cracked pepper (or to taste)
1 Tbsp chopped fresh parsley (optional)

Procedure:
If your shrimp is frozen, thaw and peel before beginning.
You can remove the tails or leave the tails on, if you prefer. Bring a
pot of water to a boil for the fettuccine. Once boiling, add the fettuccine
and boil until tender (7-10 minutes). Reserve a ½ cup of the starchy
water before draining the pasta in a colander. While the fettuccine is boiling,
prepare the shrimp and alfredo sauce. Place the peeled shrimp on
a cutting board and pat dry with a paper towel. Season the shrimp with a
pinch of salt and pepper. Add 1 tablespoon butter to a large skillet and
heat over medium. Once hot, swirl to coat the surface of the skillet with butter.
Add the shrimp and cook for 1-2 minutes on each side, or just until opaque
and pink (do not overcook the shrimp). Transfer the cooked shrimp to a clean bowl.
Reduce the heat to medium-low. Add 1 tablespoon butter to the skillet along with the
minced garlic. Sauté the garlic for 1-2 minutes,
or just until it is very fragrant but not brown. Add the heavy cream to the skillet and whisk to
dissolve any browned bits off the bottom of the skillet.
Allow the cream to come up to a simmer. Whisk the
Parmesan into the hot cream until melted. Season the sauce with salt and pepper.
Add the cooked and drained pasta and cooked shrimp back to the skillet
with the sauce (make sure to add any liquid from the bowl of shrimp).
Toss everything until coated in sauce. If the sauce becomes too thick
or dry, add some of the reserved pasta water to loosen it up. Taste the
pasta and add more salt or pepper if needed. Top with chopped fresh
parsley and serve!
Easy Meat Lasagna

Ingredients:
Tomato Sauce
Salt and Pepper
Butter
All Purpose Flour
Milk
Egg
Lasagna Noodles
Large Onion
Ground Beef
Spaghetti Sauce

Procedure:
Preheat the oven to 350°F. Brown ground meat in a
large skillet on medium heat and stir occasionally.
Mix spaghetti sauce into meat mixture. Spread 1 cup of meat
sauce onto the bottom of a small to medium-sized baking dish
and top with lasagna noodles until the layer is full. Spread half of the
heese mixture over the noodles. Repeat meat sauce, noodles, and cheese layers once.
Top with remaining noodles and meat sauce.
Make sure to cover noodles with sauce.
Sprinkle the remaining 1/2 cup of Eden Melt Sarap on top. Cover with foil.
Bake for 45 minutes. Remove foil. Bake for 15 minutes or until noodles are tender and
cheese is golden brown. Let stand for another 15 minutes before cutting.