1 tablespoon butter

2 sliced shallots

5 sliced garlic cloves

kosher salt

1 cup 2% Greek yogurt

¼ cup cream cheese

¾ lb chopped smoked salmon1 lb whole wheat fusilli

freshly ground pepper

poppy seeds

sesame seeds


Melt 1 Tbsp butter in a skillet over medium-high heat. Add 2 sliced shallots and 5 sliced garlic cloves. Season with kosher salt and cook until translucent, about 5 minutes. Decrease heat to low; add 1 cup 2% Greek yogurt and ¼ cup cream cheese. Stir until melted and combined (don’t boil). Turn off heat and add ¾ lb chopped smoked salmon. Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb whole wheat fusilli until al dente. Remove pasta from water with a slotted spoon and transfer directly to skillet with sauce, letting some cooking water cling to pasta. Toss together (off heat) and add a few more splashes of hot cooking water for a looser sauce. Divide pasta among 4 or 5 bowls; top with freshly ground pepper, poppy seeds, sesame seeds, and capers.




  • 1 packet of Tasty Bite Kashmir Spinach
  • 1 box elbow macaroni
  • 6 cups mild cheddar
  • 5 cups sharp cheddar
  • 1 stick of butter
  • 1 small onion
  • 2 cups milk
  • salt
  • pepper
  • 9″ × 11″ baking pan
  • aluminum foil


  1. Boil elbow macaroni (al dente) make sure not to soft.
  2. Chop onion very fine. # In small sauce pan melt butter and add finely chopped onion, cook onion until either onion melts away or is transparent.
  3. Add milk, and 3 cups mild cheddar and 2 cups sharp cheddar, sprinkle with salt and pepper to taste. Cook until you have a cheese sauce (no lumps).
  4. Preset oven to 350 F degree. # Drain cooked macaroni and put in baking pan (9″ × 11″) pour cheese sauce and mix.
  5. Mix in Kashmir Spinach and the rest of the mild cheddar cheese.
  6. Sprinkle the last 3 cups of sharp cheddar to create a cheese coating on top.
  7. Cover with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake an add 15 minutes until cheese is brown on top.



  • 2 slices thick cut bacon
  • 1 cup finely chopped yellow onion
  • 1 cup red bell pepper
  • 1 package Knorr® Pasta Sides™ – Chicken flavor
  • 1/2 cup shredded pepper Jack cheese
  • 2 cups rotisserie chicken


  • Cook bacon in 2-quart saucepan over medium high heat, stirring occasionally, until crisp, about 4 minutes. Stir in red peppers and onion to saucepan and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from saucepan and set aside.
  • Prepare Knorr® Pasta Sides™ – Chicken flavor in same saucepan according to package directions. Stir in chicken, cheese, peppers and onion during the last 2 minutes of cook time.
  • Garnish, if desired, with chopped cilantro.




  • 1/2 pound fresh champignons mushrooms
  • 1/2 pound Italian sausage
  • 1 pound leeks, thinly sliced
  • Salt and pepper
  • 1 (1-pound) package Penne Rigate
  • 1/4 cup dry white wine
  • 1 cup fresh cream
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons chopped flat-leaf parsley


In a large pot, bring 5 quarts of salted water to boil.

Brush the dirt from the mushrooms. Do not rinse. Cut in thin slices.

Skin the sausages, loosely chop them, and then put them in a very large skillet to roast, breaking them apart with a wooden spoon. If the sausages are very lean, add a small amount of butter or oil.

Once browned, add the leeks, over a medium flame. Sauté* both ingredients, and as soon as the leeks start to get some color, add the mushrooms. Raise the heat to medium-high, adding a pinch of salt and pepper. When the mushrooms begin to brown, add the wine. Allow the liquid to reduce by half, about 2 minutes. Lower the flame back to medium heat, then add the cream.

Cook the pasta for al dente texture in the boiling water. Once cooked, drain, reserving 1/2 cup of pasta water to finish the sauce. Toss the pasta with the sauce in the skillet. Sauté for a creamy consistency, introducing the pasta water if necessary to loosen sauce.

Finish with the grated Parmesan cheese and some finely chopped parsley to serve.

Serves 4

* Fry in a small amount of fat.

Screen shot 2013-01-30 at 6.07.45 PM



  • 2 boxes (1 lb) of DeBoles Whole Wheat Plus Golden Flax Angel Hair Pasta
  • 1 jar of Walnut Acres Marinara with Herbs Sauce
  • 3 tablespoons of Spectrum Spanish Olive Oil
  • 3 cloves of garlic minced
  • 12 scallions trimmed and sliced into 1 inch pieces
  • 1 ½ tsp of Hain sea salt
  • 1 tsp of coarse ground black pepper
  • ¼ tsp of cayenne pepper
  • ¼ cup of heavy cream
  • 1 cup of chopped flat leaf parsley
  • 1 cup of shredded Pecorino Romano


  1. Bring a large pot of water to the boil over a medium high heat add salt, and a splash of oil. Drop angel hair into the pot and stir to stop from sticking. Simmer for 6 to 8 minutes or until al dente. Drain noodles and set aside keep warm.
  2. Place 2 tablespoons of olive oil, scallions, salt and black and cayenne pepper into the bowl of a food processor and pulse a couple of times.
  3. With the motor running add the cream and Walnut Acres sauce in a slow stream.
  4. Place the remaining olive oil in a large skillet swirl to coat the bottom of the pan and heat over a medium high heat. Add the garlic and sauté until golden about 2 to 3 minutes
  5. Pour sauce over the garlic and stir to combine. When heat through add the cooked pasta and toss to coat well.
  6. Sprinkle in the cheese and toss gently once more, sprinkle over the parsley, season to taste and serve immediately.



  • 8oz DeBoles Angel Hair Pasta
  • 1 tablespoon of Spectrum Moroccan Olive Oil
  • 2 cups of fresh firm multi colored heirloom cherry tomatoes halved, or if to big quartered
  • 1 cup of fresh mini mozzarella balls halved.
  • ½ cup freshly shaved parmesan cheese
  • Hain sea salt and cracked black pepper to taste.


  1. Cooked pasta according to package instructions. Drain and toss in a large metal bowl olive oil.
  2. Combine pasta with remaining ingredients

Dressing for Angel Hair Pasta with Fresh Heirloom Tomatoes and Mozzerella


  • 1 tablespoon of Spectrum Organic Golden Balsamic Vinegar
  • 1 tablespoon of honey
  • 1 teaspoon Westbrae Dijon Style Mustard
  • ¼ cup of Spectrum Moroccan Olive Oil
  • Hain Sea Salt and cracked black pepper to taste
  • ¼ cup of roughly broken fresh basil leaves for garnish .


  1. In the bowl of a food processor, add the vinegar, mustard, honey, and process.
  2. With the motor running add oil in a slow thin stream until ingredients have emulsified.
  3. Pour dressing over pasta bowl ingredients and toss well to coat.
  4. Transfer to serving bowl. Sprinkle with shaved cheese and garnish with fresh basil leaves.

Serve immediately with a green salad and crusty bread.



  • 4 cups Imagine Organic Free Range Chicken Broth
  • 12 oz DeBoles Organic Whole Wheat Penne
  • 1 jar Walnut Acres Tomato and Basil Sauce
  • 1 ¼ cup of Spectrum Natural Organic Olive Oil
  • 1lb of medium zucchini washed and halved, then sliced into ¾ inch diagonal slices.
  • ½ teaspoon of Hain sea salt
  • 3 cloves of garlic, sliced very thinly.
  • ¼ cup of fresh basil leaves, sliced into ribbons.
  • ½ teaspoon of crushed red pepper flakes
  • 2 tablespoons of heavy cream
  • ¼ cup parmigiano-reggiano cheese, grated.
  • Freshly ground coarse black pepper.
  • ¼ cup of Italian flat leave parsley roughly chopped for garnish.


  1. In medium pasta pot, bring the chicken broth to a boil and cook penne according to instructions. Drain and keep warm, reserving 1 cup of the cooking liquid.
  2. While pasta is cooking, heat the oil in a large skillet and sauté zucchini until golden about 5 minutes. Season with a little salt and remove with a slotted spoon. Drain on paper towel and set aside.
  3. Add garlic, to skillet and sauté for 3 minutes until lightly golden. Add basil and crushed red pepper to skillet and stir for 3 minutes.
  4. Add Walnut Acres sauce and bring to a boil until sauce has reduced to about half, about 10 minutes.
  5. Stir in ½ cup of the reserved pasta liquid and the cream with 3 tablespoons of the grated cheese. Fold in the zucchini and penne and stir to coat well. If sauce is too thick add more pasta liquid, season to taste.
  6. Transfer cooked pasta and sauce to warm bowls and sprinkle over remaining cheese. Garnish with parsley and serve.


Hot or cold, this pasta dish is a colorful, flavorful way to impress any crowd! We feature our bowties with savory salmon and green peas in a sweet and tangy cream sauce of mascarpone and Parmesan. The lively scent of dill is the perfect herbal complement.


  • 1 pound salmon fillet, skinned
  • 1 1/2 tablespoons DeLallo Extra Virgin Olive Oil
  • DeLallo Natural Coarse Sea Salt
  • Ground black pepper
  • 1 (1-pound) package DeLallo Farfalle
  • 1 1/2 cups whole milk
  • 3 tablespoons all-purpose flour
  • 8 ounces mascarpone cheese
  • 1/4 cup DeLallo Grated Parmesan
  • 2 tablespoons fresh chopped dill
  • 1 1/2 cups frozen peas, thawed
  • 1 (6.5-ounce) jar DeLallo Sun Dried Tomatoes, drained & chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


Turn oven to broil. Line a baking sheet with parchment paper. Cook salmon fillet on top of parchment. Drizzle with olive oil and sprinkle with salt and pepper. Broil until flaky and cooked through, about 10 minutes. Allow salmon to cool. Once salmon is cooled, cut into bite-sized pieces

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.

In a small saucepan before heating, whisk 1/4 cup milk with flour until smooth. Add remaining milk and continue whisking with a pinch of salt and pepper. Continue to whisk while heating mixture on a medium setting. Whisk until sauce becomes thick and creamy, about 10 minutes. Remove pan from heat and stir in mascarpone, Parmesan, lemon juice and 1 tablespoon of dill. Stir until cheese is melted.

In a large serving bowl, toss sauce with pasta, peas, sun-dried tomatoes and salmon. Top with lemon zest and remaining dill.

Serve immediately or refrigerate to present as a cold pasta salad.

Serves 4 to 6 as entree

Recipe courtesy of DeLallo Authentic Italian Foods


This light Italian pasta can be made using just about any crisp, green vegetables you find at farmers’ markets, such as green beans, peas, and young courgettes/zucchini.

4 tablespoons light olive oil

2 cups fresh white breadcrumbs

1 tablespoon  finely grated lemon zest

1 tablespoon fresh thyme leaves

1/2 cup finely grated Parmesan cheese

1 cup peas (frozen or freshly shelled)

2/3 cup green beans

1 brunch of baby asparagus, sliced

2 small courgettes/zucchini, cut into strips

2 garlic cloves, chopped

2 ripe tomatoes, skinned, deseeded and chopped

14 oz. spaghetti or tagliatelle

sea salt and freshly ground black pepper

Heat half the oil in a frying pan over medium heat. Add the breadcrumbs, lemon zest and thyme and cook for 4 to 5 minutes, stirring constantly, shaking the pan so that the breadcrumbs turn an even, golden color. Add 1 tablespoon of the Parmesan cheese and stir to combine. Remove for the pan and set aside until needed. Bring a large saucepan of water to a boil and add the peas, beans, asparagus and courgettes/zucchini. Return the water to a boil, then cook for 2 minutes until tender and drain well. Heat the remaining oil in a large frying pan over high heat, add the garlic and cook for just a few seconds to flavor the oil. Add the tomatoes and cook for 1 minute until softened. Return the blanched vegetables to the pan with tomatoes, cook for 1 to 2 minutes and cover to keep warm.

Bring a large saucepan of water to a boil, add plenty salt and return to a boil. Cook the pasta of your choice according to the package instructions. Drain the pasta and return it to the warm pan. Add vegetable and tomato mixture and half of the breadcrumbs and stir to combine. Season with salt and pepper to taste. Divide the pasta between warmed serving plates, sprinkle wit the remaining breadcrumbs and serve immediately, topped with the rest of Parmesan cheese.

Makes 4 servings.