Mediterranean Pasta with Fire Roasted Tomatoes

This dish is a wonderful, light, meat-free alternative to the standard, boring old run-of-the-mill pasta and tomato sauce dishes. With zesty and robust flavors it is always sure to please. Serve flavorful roasted tomatoes on pasta. Or, use tomatoes as a topping for pizza or bruschetta, or include in an antipasto platter.

Makes 6 servings

Ingredients

2 pounds medium plum tomatoes, about 10 to 12, halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 

1 tablespoon McCormick® Gourmet Collection Italian Seasoning 

1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed 

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt 

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind 

8 ounces pasta, such as spaghetti or fettuccine

Directions

1. Preheat oven to 400°F. Place tomato halves, cut-sides up, in foil-lined 15x10x1-inch pan sprayed with no stick cooking spray. Mix 1/4 cup of the oil, minced garlic and seasonings in small bowl. Spoon over tomatoes. Drizzle with 2 tablespoons of the remaining oil.
2. Roast 45 to 60 minutes until tomatoes are soft and browned on top.
3. Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 tablespoons oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining roasted tomatoes; toss to mix well. Sprinkle with shredded Parmesan cheese and additional crushed red pepper, if desired.

Recipe Source: [link]

Tequila Turkey Fettuccine

Another quick, simple and delicious classic recipe from Guy Fieri's cookbook. We've made this recipe several times and it has nice spicy hints and tasty influences. It also doesn't feel like you're eating a heavy meal which is a plus for me! Guy's cookbook is chuck full of delicious recipes. Check it out-- you'll love it!

*Makes 2 servings

Ingredients

2 tablespoons olive oil
1/4 red onion, cut into 1/8-inch strips
3 teaspoons minced jalapeno
5 ounces turkey breast, cooked, sliced
1/4 cup roasted red bell pepper strips
1 tablespoon minced garlic
9 ounces fettuccine
1 ounce white or silver tequila
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
1/4 teaspoon fine sea salt
2 tablespoons grated Parmesan cheese
2 tablespoons diced Roma tomato
Freshly cracked black pepper
2 lime wedges, for garnish

Directions

1. Bring a large pot of salted water to a boil.

2. In a large skillet over high heat, heat the olive oil. Add the onion and jalapeno and cook until the onion is translucent, about 3 minutes. Add the turkey and roasted red pepper and mix lightly, taking care not to break up the turkey too much. Add the garlic and cook for 2 minutes.

3. Cook fettuccine al dente, according to package directions. Drain.

4. Pour the tequila around the edge of the pan to deglaze it. Add the cream and let reduce for 2 to 4 minutes. Add the lemon juice, chopped cilantro, and salt and stir to combine. Add the fettuccine and toss, then add the parmesan and toss again.

5. Nest the pasta on a serving plate. Garnish the pasta with sprigs of cilantro and a sprinkle of tomato and freshly cracked black pepper. Serve with lime wedges.

Recipe Source: [link]

Campbell's Mac and Cheese

First recipe! This was one of those really simple recipes that doesn't involve much work or experience. The only thing I changed during the cooking process was adding a 1/4 tsp. mustard powder which makes all the difference in any simple mac and cheese recipe. Overall, for simplicity and a non-time consuming recipe.

I think other things that could jazz this up would be to add some cooked cubed and seasoned chicken and some onions. Even bacon would be a nice touch!

*See recipe below*

• 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
• 1/2 soup can milk
• 1/8 teaspoon ground black pepper
• 1 1/2 cups corkscrew-shaped pasta
• OR medium shell-shaped pasta, cooked and drained
• 1 tablespoon dry bread crumbs
• 2 teaspoons butter, melted

• Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.
• Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.
• Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

*Recipe source: [link]