Rosemary Pasta

Rosemary Pasta

Pasta – your favorite
Butter – you can use olive oil but Butter is better
Rosemary- fresh or dried
Parmesan or Romano cheese sprinkled or grated
Garlic Bread
Candles πŸ˜‰

Prepare your favorite pasta and drain
In the microwave dish, place butter and rosemary in the microwave on low for about 5 minutes (you can do this on the stove but why? keep an eye on the butter if you place it on the stove to infuse it so it doesn’t burn)
Pour the butter over the pasta and toss.
Add the cheese on top and serve.

Garlic bread and wine and you have a meal! add a salad and prepare some Italian sausage or shrimp if pasta isn’t enough. Don’t forget the candles!

Note: Rosemary flowers are edible. They do wilt when heated so I tend to add them last. They make a wonderful addition to the pasta by sprinkling them on top. To made an elegant presentation for company,
add a sprig of rosemary to the dish.


Cheese Filling for Pasta Shells or Manicotti

Cheese Filling for Pasta Shells or Manicotti

Cheese Filling

1 lb Ricotta cheese
1/4 lb grated Mozzarella cheese
1 tablespoon Parsley finely chopped
3 teaspoons Parmesan cheese (grated)
2 teaspoons sugar
1 egg slightly beaten

optional: chopped spinach – as much or little as desired

Mix everything together. Using a cookie decanter or pastry bag, pipe cheese into *uncooked* shells or Manicotti pasta. You can also use lasagna also uncooked


Use your favorite Italian pasta sauce recipe or store bought (add cooked Italian sausage for a meat sauce).

Put a layer of sauce on the bottom of the dish, layer pasta and a layer of sauce.
The sauce will cook the pasta while baking at 350 degrees for 45 minutes to an hour. The sauce on the pasta may be absorbed, when serving use the extra sauce to pour over the pasta. Because the shells are uncooked, if your homemade sauce is really thick, thin slightly as the shells will absorb the water.

Pasta With Marinated Tomatoes and Mozzarella

This recipe was posted on yahoo news and it sounded wonderful… that is an understatement! I made it again to serve cold using Penne Noodles…. oh my goodness!

Pasta With Marinated Tomatoes and Mozzarella

Serves 4


1 1/2 pounds beefsteak tomatoes, diced
1/2 small sweet onion, roughly chopped
2 tablespoons extra-virgin olive oil
8 ounces bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed
kosher salt and pepper
1 pound dried fettuccine
1/2 cup fresh basil, torn


In a large bowl, gently combine the tomatoes, onion, oil, bocconcini, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside and let marinate at room temperature for at least 10 minutes.

Meanwhile, cook the pasta according to the package directions. Add the drained pasta and basil to the marinated tomatoes and toss to combine. Divide among individual bowls.

Garden Party Pasta Salad

Garden Party Pasta Salad


8 oz. of your favorite pasta
4 large ripe tomatoes, diced
4 ounces mozzarella cheese, diced
4 tablespoons olive oil
Β½ cup fresh chopped basil
1 clove garlic (optional)
ΒΌ cup kalamata olives (optional)*
pine nuts (optional)*
salt and pepper to taste

Water for boiling pasta

cook pasta and while cooking

In a large bowl, combine the tomatoes, basil, garlic, mozzarella cheese,
kalamata olives, and olive oil.

Drain the pasta and add to the tomato mixture.

Toss gently, and garnish with fresh basil leaves and pine nuts.
Serves 6

*Kalamata olives are expensive and canned in a vinegar brine. Many people don’t
care for the flavor, however, you can add Canned Olives whole or sliced in half.

*Pine Nuts are also expensive and some are allergic to nuts omit them.

If you want to add some diced pepperoni, especially for kids… it becomes a
nice summer meal.

Greek Pasta Salad

Greek Pasta Salad

2 cups Penne Pasta
ΒΌ cup Red Wine Vinegar
1 Tablespoon Lemon Juice
2 Cloves Garlic
2 teaspoons Dried Oregano
Salt and Pepper to taste
1 cup Olive Oil
10 cherry tomatoes cut in half
1 small-medium Red Onion – chopped
1 Green Bell Pepper – diced
1 Red Bell Pepper – diced
1 Cucumber – diced
1 can Black Olived – halved (or bits and pieces works)
1 Feta Cheese – 1 container (aprox. Β½ cup)


Prepare Pasta per instructions on Package. Rinse with cold water and drain well in a colander.

Put the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil in a blender and blend. If you don’t have a blender, then mince garlic and whisk together. Set aside.

Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
serves 8

Pasta Dishes

I love pasta dishes. Pasta goes well with any meal and any season whether it is a cold pasta salad in the Summer or a hot pasta dish in the Winter.

Here is the rule of thumb for preparing pasta. Allow two ounces of dry pasta for every serving. This yields about 1Β½ cups of cooked pasta.

I like to make a lot of pasta because my family will eat it or breakfast, lunch and dinner and throughout the day! They don’t take a couple of spoonfuls, they fill a bowl!