Greek Pasta

• 1/2 pound rotini or bowtie pasta
• 1 cup roasted tomatoes; chopped
• 1/2 cup feta cheese; cubed
• 2 green onions; chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon Greek seasoning mix (Cavendar's All Purpose Greek Seasoning)

1.  Boil pasta as directed on package until al dente.  Drain.

2.  Add pasta back to the pot and next 5 ingredients.

3.  Add Greek seasoning mix to taste. 

4.  Serve warm.

Feel free to substitute or add other ingredients, such as black olives, chicken, etc.

Mediterranean Fettuccine Salad

• ½ cup Vegetable Broth
• 8 each sun-dried tomatoes (not in oil), halved
• 6 ounces fettuccine, uncooked
• 1 each red and yellow bell pepper, chopped
• 1  cup green onions, chopped
• 2  cloves garlic, minced
• 1/4  teaspoon red pepper flake
• 1  tablespoon olive oil
• 10 Greek Olives, pitted and coarsely chopped
• ¼ cup fresh basil, minced
• 1 tablespoon capers, drained
• 1 teaspoon dried oregano
• 1 4 ounce feta cheese, crumbled

1.  In a small saucepan, bring broth to a boil.  Remove from the heat; add tomatoes.  Let stand for 5-7 minutes.  Cut tomatoes into thin slices and return to broth; set aside.

2.  Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, sauté the peppers, onion, garlic, and red pepper flakes in oil for 3-4 minutes or until tender.  Reduce heat.  Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.

3.  Toss the fettuccine with the vegetable mixture and add the feta cheese.

Manicotti

Crepes:

• 1- ½ cup flour
• 1- ½  cup milk
• 4 eggs
• pinch of salt

1.  Mix all and spoon into hot pan (medium-high heat).  Swirl batter in pan to coat bottom thinly.  Cook until bubbles as you would crepe.

Filling:

• 1 pound ricotta
• 1 egg
• 1/4 cup grated parmesan
• 1 tablespoon chopped parsley
• salt and pepper to taste

1.  Mix filling in bowl of food processor until combined.   

 2.  Using the following photos as a guide, fill and roll crepes.

3.  Once all crepes are done.  Spoon marinara sauce (about 1/2-inch) in the bottom of baking dish.

4. Top with sauce and bake covered at 350° for 30 minutes.  Uncover and continue to bake for 15 minutes.  Top with additional Parmesan cheese and serve.

Chicken Fettuccine Alfredo

• 3 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons butter, divided
• 2 cloves garlic, minced, divided
• ½ tablespoon Italian seasoning
• ½ pound fettuccini pasta
• ½ large onion, diced
• 1 (4 ounce) package sliced mushrooms
• ¼ cup all-purpose flour
• ½ tablespoon salt
• 1/3 teaspoon ground white pepper
• 1 ½ cups milk
• ½ cup half-and-half
• 1/3 cup grated Parmesan cheese
• 4 ounces shredded Colby-Monterey Jack cheese
• 1 roma (plum) tomatoes, diced
• ¼ cup sour cream

1.  In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from 

skillet and set aside.

2.  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.

3.  Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. 

Slowly add milk and half-and-half, stirring until smooth and creamy.

4. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.