Below I have listed some of my favorite recipes.
MEATLOAF Made WITH MARINARA SAUCE
Sounds crazy but this is a great meatloaf!
3 lbs. ground beef
1 cup oatmeal
1 jar Pasta Valente Marinara Sauce (any flavor)
Combine all the ingredients in a baking dish. Cook at 425 for 20 minutes. Reduce to 350 and cook an additional 70 minutes.
Use the pan drippings to make a homemade gravy. Remove meatloaf. Over medium heat deglaze the pan with 2 cups of water or 1 cup of red wine and 1 cup of water. Let boil and remove pan drippings from the bottom of the pan. Combine 3 tablespoons of flour in 1 cup of water. Stir into to pan drippings. Simmer for 6-8 minutes. Season with black pepper and salt.
TEX MEX PASTA SALAD
12 oz pacakage of Pasta Valente Red Pepper Fettuccine
1/4 cup vegetable or olive oil
2 Tbsp red wine vinegar
1 garlic clove minced
2 Tbsp chopped parsley fresh or dried
1 tsp ground black pepper
1 tsp crushed red pepper
1 tsp salt
2 medium tomatoes, diced
1 green pepper, chopped
1 medium sweet onion, chopped
1 can red kidney beans, drained
Cook pasta in salted boiling water for 3-4 minutes. Drain and rinse thoroughly in cold water. Place pasta in a medium-sized bowl. Add remaining ingredients and toss well. Adjust the seasoning from mild to hot with crushed red pepper.
Serves 4-10
LINGUINE WITH BLUE CHEESE & ARTICHOKES
12 oz package of Pasta Valente Spinach Linguine
4 tbsp butter
1/2 tsp chopped garlic
1 medium red onion, chopped
1/4 lb. blue cheese crumbled
8 oz. cream cheese, quartered
1 can artichokes packed in water, drained and quartered
1 cup milk
4 tbsp chopped fresh dill
salt and pepper to taste
Saute garlic and onions in butter for 2 minutes, add crumbled blue cheese, cream cheese, and artichokes. Stir in milk slowly. Add dill, salt and pepper. Cook Pasta Valente in salted boiling water for 3-5 minutes. Drain. Serve over hot pasta.
Serves 4-6.
But for real quick I recommend the following:
PASTA, LAMB, MARINARA and FETA
12 oz package Pasta Valente Garlic Fettuccine
3/4 lb. ground lamb (ground turkey or beef)
1 jar Pasta Valente Marinara Sauce
1/4 lb. crumbled feta cheese
Brown ground lamb in a skillet. When the meat is cooked add marinara sauce and crumbled feta cheese. Let simmer on low heat 10 minutes. Cook Pasta Valente in salted boiling water for 3-5 minutes. Drain. Pour sauce over pasta and serve. Serves 4-6
Pasta Valente
PO Box 2307
Charlottesville, VA 22902
1-888-575-7670
Fax 1-434-971-1511
Email retail@pastavalente.com
