* 1 pound spaghetti
* 4 tablespoons olive oil
* 3 cloves garlic, crushed
* 1 (2 ounce) can anchovy fillets, chopped
* 1 cup fine bread crumbs
* 1 cup chopped fresh parsley
* ground black pepper to taste
* 4 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Amount Per Serving Calories: 355 | Total Fat: 9.8g | Cholesterol: 7mg

Heat water for pasta and begin to cook it according to package directions.

While the pasta is cooking, wash the chard and remove the stems; set them aside for another use. Chop the leaves coarsely. Over medium-high heat, heat a large non-stick pan. Add the onion and sprinkle it lightly with salt. Cook, stirring, until onion begins to brown. Add garlic, red pepper flakes, and mushrooms and reduce heat. Cook, stirring, until mushrooms soften, adding a tablespoon or two of water if needed to prevent sticking. Add tomato paste and water and stir to combine. Add chickpeas and simmer until pasta is done.

When pasta is cooked, remove and reserve 1 cup of the cooking liquid before draining. Add 1/2 cup of the liquid to chickpeas. Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta, add additional pasta water if necessary to moisten, and add salt and pepper to taste. Just before serving, stir in orange juice or balsamic vinegar.

* 2 tablespoons kosher salt
* 16 ounces spaghetti pasta
* 1 pound thick-cut bacon or pancetta, chopped
* 3 tablespoons extra-virgin olive oil
* 1 cup red onion, diced
* 1 teaspoon red chili flakes
* 3 tablespoons garlic, minced
* 2 cups Roma tomatoes, diced
* 1/4 cup red wine
* 4 tablespoons basil, chiffonade
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Preheat oven to 425 degrees. Cover a baking sheet with tin foil for a quick and easy clean up then coat with cooking spray. Toss the mushrooms, asparagus, bell peppers, onion and garlic (don’t forget to leave the skin on so the garlic roasts but doesn’t burn), with the olive oil, salt and pepper on the baking sheet.

Roast for 20 minutes then toss with a spatula, add the grape tomatoes and return to the oven to roast for an additional 10 minutes.

While the veggies are roasting, prepare the orzo per instructions – don’t forget to salt the water well. Drain and transfer to a large serving bowl. Once the veggies are done, carefully remove the garlic cloves from their skins and slice. Add roasted vegetables and roasting juices to the orzo.

Combine lemon juice, 2 tablespoons of olive oil, salt and pepper to taste then pour over orzo and vegetables. Add the green onions, pine nuts, feta cheese and basil. Toss to coat evenly. Taste and re-season if needed. Enjoy.

Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

1. For Romesco Sauce: Place all ingredients in a blender and puree. Set aside.
2. For Pizzas: Preheat oven to 350°F (175°C). Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.
3. Reset oven to 375°F (190°C). In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Heat oven to 375 degrees. Grease cookie sheet.

Cook sausage and garlic in a skillet until no longer pink and drain.

On the cookie sheet, unroll dough and separate into 4 rectangles. Press each into 7×4 rectangles firmly pressing the perforations to seal. Spread 1 tbsp of sauce on half of each rectangle to within 1 inch of edge. Sprinke 2 tbsp of cheese over sauce and top with 1/4 of the sausage mixture. Fold dough over filling and firmly press edges to seal. Brush the top of each with the egg. With a fork, prick the top of each one to allow the steam to escape.

Bake 15 – 20 minutes and immediately remove from the cookie sheet.

Heat oven to 350 degrees. Spray 8 inch square glass baking dish with cooking spray. Cook and drain pasta as directed on package.

Brown the sausage and onion. Drain. Stir in tomato sauce and diced tomatoes. Heat to boiling and reduce heat. Cook 5-10 minutes. Remove from heat and add in cooked pasta. Stir and then pour into baking dish.

Spray sheet of foil with cooking spray and place sprayed side down on the baking dish. Bake 15 minutes.

Uncover and sprinkle with cheese. Bake uncovered 5-10 minutes.

Preheat over to 350 degrees. Make pasta as directed on box.

Meanwhile, brown the Italian sausage with the minced garlic. Drain and add to a baking dish. Stir in spaghetti sauce, diced tomatoes, pasta, pepperoni, oregano, basil, and one cup of the mozzarella cheese. Sprinkle remaining cup of mozzarella cheese over the top.

Bake 20 minutes or until cheese is brown and bubbly.

Ingredients

• 1  (9-ounce) package refrigerated fresh linguine
• 3/4  cup  oil-packed sun-dried tomato halves, drained
• 1/4  cup  loosely packed basil leaves
• 2  tablespoons  slivered almonds
• 2  tablespoons  preshredded fresh Parmesan cheese
• 1  tablespoon  bottled minced garlic
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/2  cup  (2 ounces) crumbled feta cheese