This creamy cajun shrimp dish is so tasty and quick to make.
You can adjust the spices to your liking.
You can also sub half the shrimp for raw bay scallops.

Ingredients;
1 LB cleaned  raw shrimp (16-20 to a LB size or smaller-leave on the tails)
1/2 cup heavy cream
3 TBLS butter
1 TSP fresh minced parsley
1 TBLS minced shallot
1 garlic clove minced
1/4 cup dry white wine
1 TBLS Paul Prudhomme’s seafood magic (adjust this up or down to your liking)
1/2 TSP cayenne pepper
a dash or two of smoked paprika
2 cups cooked white rice or whatever type you want

Directions;
In a large skillet add the butter, shallot, garlic and shrimp..
Sauté for just a minute or two.
Add the wine and cook it off for a few minutes.
Add all the other ingredients except the cream.
Bring it up to a simmer.  Add the cream and stir a few more minutes.  The sauce will thicken slightly.
Serve over the cooked rice as much as you like.
Pictured is on the light side.

This New England Style Seafood Chowder is so rich and tasty.
I serve it several ways.
Pictured are in a bread bowl and tossed with pasta.

You can also serve it with rice if you like. Whatever pleases you!!
Check for taste before adding salt as the seafood can be enough.

Ingredients;
32 oz seafood stock, bought in a container or fresh from the market
1 stick and 4 TBLS unsalted butter, divided
2 stalks of celery chopped fine
3 red potatoes, peeled, boiled and small cubed
1 large onion, minced
2 cups heavy cream
1 cup whole milk
1/2 TSP dried thyme
Two 4oz raw lobster tails, shelled and each cut into 3 pieces
8 large raw shrimp, peeled and deveined
8  large raw sea scallops
4oz of fresh chopped clams from the market OR two 6oz cans of chopped clams, I like the Snow’s brand
1/2 cup of flour
salt and pepper to taste

Directions;
Place 4 TBLS butter in a pot large enough to accommodate all the ingredients and cook the celery and onion until translucent, but not browned.
Add all the other ingredients except one cup of stock, seafood, flour and remaining butter.
Bring to a simmer.
In a small pot cook the remaining butter and flour over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the broth and then add to the stock and onion mixture. Simmer until it begins to thicken.  Add the seafood and simmer for another 5 minutes or until the seafood is cooked. The seafood cooks in a few minutes.
Serve in a bowl or bread bowl. I used a large Italian round bread but a sourdough round bread would work too. Just cut the top off and dig out the middle to fit the chowder.
Sounds odd, but it was good over pasta dusted with grated pecorino cheese too!!

This asparagus with pasta is a 10 minute prep and 15 minutes max to cook the pasta.  I used linguine but you can use any kind of pasta you like; Penne, Rigatoni, Spaghetti, mix white pasta with spinach pasta for a more dramatic presentation.
Great for a work night supper.

Ingredients;

1 LB bunch of fresh asparagus,  trim and discard the woody stems and steam for 5 minutes
1/2 LB pasta, cooked according to the box directions
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
2/3 cup low sodium chicken or vegetable broth
dash of red pepper flakes
1/2 cup of heavy cream
Grated Parmesan cheese

Directions;

In a sauce pan add the butter and garlic and sauté for a few minutes.
Add all the other ingredients, except the cheese and simmer for a few minutes.
Pour over the cooked pasta, toss and sprinkle with the cheese and serve.

These Mussels in white wine sauce can be served by themselves or over pasta.
They cook in minutes and are delicious !!

Ingredients;

1LB fresh raw mussels
3 TBLS unsalted butter
2 garlic cloves, minced
1 TBLS chopped parsley
juice of a 1/2 lemon
1/2 cup dry white wine
dash of red pepper flakes
1 cup of milk

Directions;
Soak the mussels in the milk for about 30 minutes and remove the little black  beard as it is called.  The milk will make the mussels release any sand they might have in them.
Rinse them off and in a pot big enough to have one layer boil an inch or so of water.  Place the mussels in the boiling water and simmer a few minutes as they open.
Discard any that do not open. Remove them from the water but save the mussel juice. Drain the mussel juice through a sieve saving about 1 cup. Set aside.
In a sauce pan melt the butter and sauté the garlic a minute or so.
Add all the other ingredients to the sauce pan with the butter and garlic and bring to a simmer.
Serve with a crusty bread or over 12oz of cooked linguine.

This mushroom risotto recipe is absolutely creamy delicious, and flexible!!
I used baby bella mushrooms but you can use whatever type you desire. You can make this just rice and add a little saffron or baby peas.  The variations are endless!
Pictured I added cooked asparagus at the end.

Ingredients;

8oz fresh baby bella mushrooms, cleaned and sliced
7 cups chicken stock, low sodium
¼ cup extra virgin olive oil
1 med onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 cup dry white wine
1 TBLS fresh sage, chopped
5 TBLS butter
1/2 cup Parmesan cheese

Directions;
Sauté the mushrooms until slightly browned and set aside.
Heat the chicken stock to a simmer.
In a large saucepan heat the oil and sauté the onion and garlic until slightly translucent.
Add the rice and stir. Add the wine and stir until most of the liquid is gone.
Add the hot stock a ladleful at a time, gently stirring the liquid after each addition stirring and adding to keep a layer of liquid above the rice.
After about 15-20 minutes the rice should be just slightly firm.
It’s important to keep an eye on the rice at this point, it can easily over cook so that the grains become long and jagged looking.
Add the mushrooms and sage while stirring.
Remove from the heat and stir in the butter, cheese and the
cooked/drained asparagus if you chose to add them to the recipe.
Taste and add salt and pepper if needed.
Stir gently and serve immediately.

This tagliatelle and mushroom recipe is a one pan wonder.
So delicious and quick to make.
Tagliatelle with Mushroom Sauce is one of those dishes that make you say “WOW” with the first bite!
Be sure to use a variety of only FRESH mushrooms.
Serve it as a main course or as an appetizer.

Ingredients;
12oz Tagliatelle, cooked as pkg indicates
1 1/2 LBS assorted fresh mushrooms such as porcini, chanterelle and morel, cleaned, trimmed and sliced
¼ cup extra virgin olive oil
3 TBLS unsalted butter
3 cloves of garlic, sliced thin
2 TBLS shallot, minced
1 rosemary branch
3 fresh sage leaves
salt and red crushed pepper to taste
1 1/2 cups chicken stock
1/4 cup heavy cream (optional)
1 TBLS fresh minced parsley
1/2 cup grated Parmesan cheese

Directions;

Boil the water to cook the pasta while preparing the mushrooms.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add about half the mushrooms. Cook and stir until they begin to soften and shrink. Then add the remaining mushrooms. Cook and stir until liquid appears in the pan. Then increase the heat to boil the liquid away and caramelize the mushrooms, about 8 to 10 minutes total.
Reduce the heat to medium, add the butter, and let it melt. Add the garlic, shallot, rosemary, sage and salt and pepper, sauté for 2 minutes. Add the chicken stock and optional cream and simmer until reduced by half, about 3 minutes.
Remove the sage leaves and rosemary.
Toss the cooked and drained pasta into the sauce (add a little pasta water if it appears to be dry) and serve sprinkled with Parmesan cheese and parsley.

This scallops sautéed in butter, lemon and white wine sauce is quick to pan cook. So delicate and tasty. Pictured is served over my Spanish Saffron Rice recipe, but it also goes well served over a long pasta.

Ingredients;
16oz sea scallops (fresh is best) shrimp can also be used
4 TBLS unsalted butter
2 TBLS olive oil
juice of one large lemon
1 cup dry white wine
1 TBLS minced fresh parsley
salt & pepper to taste

Directions;
In a pan large enough to fit the scallops in a single layer melt the butter and oil until foaming. Add the scallops and after 3 minutes turn them over for another 3 minutes. Add the balance of ingredients and simmer for 3 more minutes.
Serve over rice or pasta.

This Pasta primavera with vegetables,  is nutritious and delicious.
Feel free to make your own vegetable combination.
But try mine first before you invent your own.
Just be sure all the vegetables are fresh, not canned or frozen.

Ingredients;
3-4 TBLS virgin olive oil
1 small fresh zucchini, sliced 1/2″ thick
1 small eggplant, similar in size as the zucchini, sliced the same
1/2 cup diced sweet onion
1 clove garlic, crushed
2/3 cup sliced fresh mushrooms
1 small broccoli crown, diced, about 2/3 cup
2 plum tomatoes, diced
1/2 cup grated Parmesan cheese
1/2 LB Rigatoni pasta cooked according to the box directions and drained

Directions;
In a saute pan large enough to fit all the vegetables add the oil and heat to medium. Add all the veggies except the garlic.
Saute until they are soft.
Add the garlic to saute for 2-3 minutes.
Add salt and pepper if you like.
Toss with the cooked pasta and top with the cheese.

Rice balls or Arancini in Italian are a classic home style dish. Easy to make and there are many variations. Some put meat and peas in the middle, some like my recipe use a filling of just cheese.
Either way they are delicious !!

Ingredients;
1 cup Arborio rice, med grain Italian rice
3 large eggs
Salt and pepper to taste
1/4 cup grated Pecorino Romano cheese + some for sprinkling
10 cubed pieces of mozzarella cheese
1/4 -1/2 cup ricotta cheese
3 TBLS finely minced fresh parsley
2 cups fresh bread crumbs, toasted is best but if time doesn’t allow use store bought plain bread crumbs.
1 cup homemade tomato sauce, see my marinara sauce recipe or if you have to buy a jarred sauce
Olive oil for pan frying

Directions;
In a saucepan, bring 2 1/2 cups water to a boil. Add the rice and cook for 15-20 minutes. The rice should be a little firm. Drain and transfer to a bowl.
Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 TBLS of the tomato sauce, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese with 2 TBLS tomato sauce.

With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange. Poke a hole into the center of each ball with your finger and insert 1 cube of the mozzarella -sauce mixture. Reshape and smooth the balls to enclose the filling.
In a shallow dish, beat the remaining 2 eggs. Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well. Roll the balls in the bread crumbs to coat them evenly. Then let them dry on a plate for about 45 minutes.
In heavy pan, heat the oil to about 375 or med high. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately with a dollop of ricotta on the bottom and a spoonful of tomato sauce on the top, sprinkle with the grated cheese.

Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.

Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg

Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.

This spicy peanut sauce is delicious and can be served over cooked won ton’s or any cooked Asian style noodle. It’s origin dates back to Indonesia. But many Asian countries have their own adaptation.
Makes a great appetizer. Adjust the spice to your liking.
Pictured is over won ton dumplings.

Ingredients;
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 TBLS rice vinegar (not seasoned)
2 TBLS finely chopped garlic
2 TBLS grated peeled fresh ginger root
1 1/2 TSP Asian chili paste* or hot oil or to taste
1 TSP hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
2 scallions, sliced
*available at Asian markets, some specialty foods shops, and supermarkets

Directions;
In a mini chopper or processor combine all ingredients except the scallions and chili paste/hot oil.  Process until smooth.
Pour over warm won ton dumplings or cooked Asian noddles.
Sprinkle with the scallion and chili paste/hot oil to taste.

This black beans and rice classic Cuban style recipe is perfect to accompany roasted pork or beef entrees. Just about any main course will go well with this robust side dish.

Ingredients;
1/2 LB dried black beans, rinsed
1 TSP salt
1 bay leaf
1/4 cup olive oil
1/4 LB bacon
1/2 red bell pepper, chopped
2 medium onions, chopped
3 garlic cloves, minced
1 LB medium grain rice
1/4 cup dry white wine
1 TSP dried oregano
1/2 TSP ground cumin
1/2 TSP black pepper

Directions;
In a large pot bring 6 cups of water to a boil and add the beans, salt and bay leaf. Cover and reduce heat to a simmer. Cook for about 2 hours or until the beans a fork tender.  Drain the beans and reserve about 3 cups of the cooking liquid. Discard the bay leaf.
Let the beans cool.
Heat 2 TBLS of the olive oil in the same pot and cook the bacon until it is crispy. Remove the bacon and mince it, set aside. Discard half the fat. Add 2 more TBLS of olive oil and add the bell pepper, onions and garlic. Saute for 5-8 minutes until they are tender.
Add the rice, the reserved liquid,  oregano, wine, cumin, cooked bacon and black pepper.
Bring to a simmer for about 5 minutes uncovered.
Stir and cover cooking on low until the liquid is absorbed.
Fluff the rice with a fork and serve.

I made this Pasta with Broccoli Rabe (Italian broccoli) but it can be made with regular broccoli.  I used Casarecce shaped pasta.
Barilla has come out with several Artisan pasta shapes.
They create an interesting look in the serving platter.
If this pasta is not available you can use any short pasta like Penne or Rigatoni

Ingredients;

12oz box Barilla Artisan, Casarecce pasta, cooked according to the box directions
3 TBLS butter
3 TBLS olive oil, extra virgin is preferred
1 bunch broccoli rabe or 12oz frozen bag, which I have seen at Whole Foods OR fresh lrg head of regular broccoli
2 cloves garlic, minced
3 plum tomatoes, diced or a small can of diced tomatoes
Dash of dry basil
Red crushed pepper
Romano grated cheese

Directions;

If you use fresh broccoli rabe you’ll need to trim the thick bottom stems and cut it
into 4 inch pieces, wash thoroughly and drain. Set aside.
Add the oil, butter and garlic into a saute pan with a cover large enough to fit the cooked pasta and broccoli.
Simmer for 2 minutes and add the diced tomatoes. Cook another few minutes. Add the broccoli and cover.
Simmer for about 15 minutes or until the broccoli is soft. Sprinkle in the red pepper. Cook the pasta according to the box directions and drain.
Add it into the broccoli and toss until mixed together well.
Place in a serving platter and sprinkle with the Romano cheese.

This Pasta with smoked salmon and cream dish takes 15 minutes to make and its ready to be enjoyed.

Any kind of long pasta can be used. Traditional, spinach or carrot.

My Aunt use to make this for me when I would come to visit.
It’s so fast to put together she could start it when I arrived at her home.

Ingredients;
8oz dried pasta, cooked according to the pkg directions.
Pictured, I used traditional and spinach Tagliatelle
1/2 stick unsalted butter
3oz smoked salmon (Lox), cut into pieces
1/3 cup frozen baby peas
1 small shallot, minced
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
dash of nutmeg

Directions;
Cook the pasta accordingly to the pkg directions. While the pasta is cooking, in a large frying pan melt the butter and add the shallot cooking until just soft. Add the peas and cook another 2-3 minutes. Add the cream and nutmeg. Stir until lightly simmering. Add the cheese and stir for another minute or until the sauce begins to thicken.
Drain the pasta and mix with 3/4 of the sauce.
Place in a platter and top with the remaining sauce and a sprinkle of cheese.

This Pasta with Butternut Squash and Broccoli dish is tasty, easy and healthy.
Ready in under 30 minutes.
Most supermarkets are offering 7oz-9oz trays of fresh spiral cut veggies, such as butternut squash, yellow squash and zucchini.

Ingredients;

1/2LB pasta, cooked according to the pkg (pictured is Pappardelle)
1 TBLS extra virgin olive oil
1 TBLS butter
1 clove garlic, peeled, mashed and minced
9oz pkg butternut squash spiral noodles
1 small head of fresh broccoli, cut into small stems
Sprinkle of Romano cheese
Salt and pepper to taste

Directions;
In a large saute pan place the oil, butter and veggies and cook on med heat covered for about 8-10 minutes or until the veggies are fork tender but not mushy. Uncover and add the garlic and simmer another 1-2 minutes. While doing this have your pasta cooking too.
Drain the pasta reserving 1 cup of the water.  Add the pasta into the saute pan and toss.  If too dry, add a little of the reserved pasta water. Place in a pasta bowl and top with the Romano cheese.

This light and tasty Crab and Cherry Tomato Fettuccine dish is easy and fast to make.
It works well in the summer or for the table at a holiday meal.

Ingredients;
1 LB Fettuccine, fresh or box
3 TBLS extra-virgin olive oil
2 shallots, chopped
1 clove garlic, smashed and peeled
1/2 cup dry white wine
Two 14-ounce cans cherry or baby Roma tomatoes
1/2 TSP dried oregano
1 cup jumbo lump or backfin crabmeat, picked through for shells
4 TBLS unsalted butter, at room temperature
1 1/4 cups freshly grated Parmesan, plus more for serving

Directions;
In a large frying pan add the olive oil, shallots, garlic and 1 TSP salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.  Add the crabmeat and butter, stirring until the butter is emulsified.  Cook the pasta according to the package directions.  Add the cooked pasta and 1/2 cup pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.

Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.

Serve sprinkled with additional Parmesan and torn basil, if desired.

Ravioli with pink sauce is a classic Sunday dinner in an old Italian family gathering.
I bought these ravioli. If you don’t have a store that carries fresh ravioli then I suggest a frozen brand.  The “Parla” brand was an excellent choice. Stuffed with the classic ricotta mixture.  I doubt you will have any leftovers.

The pink sauce is a variation on my Marinara Sauce. Just puree the tomatoes and the last 10 minutes add 1/2-2/3 cup heavy cream. Cook the ravioli according to the package directions.
Top with the sauce and a sprinkle of Parmesan cheese and parsley.

This fettuccine alfredo recipe cooks up in a few minutes and is so rich and creamy. Another variation is; in another pan, sear shrimp and/or bay scallops a few minutes until cooked then add them to the cooked pasta dish.

A very hearty dish for the holidays too.

Ingredients;
12oz-16oz Fettuccine, cooked according to the pkg directions
1/2 cup grated Parmesan cheese
2/3 cup light cream
1/4 cup heavy cream
1/4 lb (one stick) unsalted butter
1 egg yolk
1 TBLS chopped fresh parsley

Directions;
Cook the pasta while making the cream sauce. Add the creams together with the egg yolk and beat together. In a large frying pan melt the butter. Add the cream and half of the cheese. Cook for a few minutes until barely bubbling. Drain the pasta and toss with the cream sauce. Add the remaining Parmesan cheese and gently toss.
Add the seafood variation mentioned above if you like.
Sprinkle with the parsley. Serve immediately.

Recently I had the pleasure of visiting Orvieto in the Umbria region of Italy, just north of Rome. We had a pasta dish, Spaghetti with black truffles that was just exquisite.
Years ago I was introduced to one of the best all around Italian cooks and her cookbooks, Marcella Hazan. She tells the history of a recipe or a story. I checked and sure enough she has the truffle sauce recipe in her “More Classic Italian Cooking” book. It’s called “Spaghetti alla Nursina”. I’ve made a few alterations to it. She says “its an expensive dish that should be reserved for lovers since some pleasures are too keen to be shared!!”  I have to agree with her.

Make a romantic dinner for your someone special.

Ingredients;
2.5 to 3 oz black truffles, fresh is preferred but in brine is ok too(find it at an upscale grocer or on Amazon)
6 TBLS good quality fruity tasting extra virgin olive oil
1 large garlic clove peeled and crushed
2TSP anchovy paste
Salt to taste
8 oz spaghetti or like pasta cooked according to the package directions
a Sprinkle of good Parmesan cheese

Directions;
If the truffles are fresh, clean them using a brush, rinse quickly and pat dry. If they are in brine drain them and pat them dry.
Grate the truffles using the fine grate side of a grater or micro plane to get a fine morsel texture.
Cook the pasta while….
In a frying pan on LOW heat add the oil and truffles stirring them for a few minutes. Add the garlic clove and anchovy paste. Stirring for about 5 more minutes. Drain the pasta and toss with the truffle sauce. Taste for salt and sprinkle the cheese and serve immediately.
Compliment with your favorite white Italian wine.

This pasta dish is Tagliatelle with Zucchini and Broccoli Di Rapi.
That is the Italian broccoli known as di rape, rapi, or rapini.
This vegetarian dish is so delicious and nutritious.

Quick to make and serves a crowd or take along as I did today to a party.

Ingredients;
6 TBLS extra virgin olive oil
1-2 cloves garlic, peeled and crushed
2 small zucchini, cut into 1/4 ” slices
1 1/2 cups chopped broccoli di rapi, fresh or frozen
3/4 cup grated Parmesan cheese
1 LB tagliatelle (white or green or mixed) cooked according to the pkg directions
6-8 fresh basil leaves, sliced
salt & crushed red pepper flakes

Directions;
Broccoli; I like to use only the small stems, leaves and flowered part. Chop and steam the broccoli di rapi until tender. If frozen just steam 1 cup, set aside.
Begin cooking the pasta.
In a large skillet heat the oil and add the zucchini and broccoli di rapi and saute for about 5 minutes until soft but not mushy. Add the garlic and saute for about 1-2 minutes. Drain the pasta keeping one cup of the water and combine with the zucchini/broccoli mixture and half of the basil and toss. Add the reserved pasta water if it appears to be dry. Salt and pepper to taste. Sprinkle with remaining basil, Parmesan and serve.

This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. Make it mild or spicy, your choice.
You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.

Ingredients;
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped

Directions;
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.

Carbonara is a legendary Roman pasta dish. This version, Spaghetti alla Carbonara di Zucchini,  includes sauteed zucchini and is meatless, but every bit as delicious as the bacon version..

Ingredients;
6 TBLS extra virgin olive oil
1 clove garlic, peeled and crushed
1LB small zucchini, cut into 1/4 ” slices
2 Xlarge eggs at room temperature
3/4 cup grated Parmesan cheese
1 LB spaghetti cooked according to the box directions
6-8 fresh basil leaves, sliced
salt & pepper

Directions;
In a large skillet heat the oil and add the garlic and saute for about 1-2 minutes. Add the zucchini saute for about 15 minutes until soft but not mushy. Remove from the heat and discard the garlic. Set aside. Whisk the eggs with the Parmesan cheese until blended. Drain the pasta serving one cup of the water and combine with egg mixture tossing it to coat. Add the zucchini mixture and half of the basil and toss. Add the served pasta water if too dry. Salt and pepper to taste. Sprinkle with remaining basil and serve.

This  recipe for Stuffed Ricotta Shells is rich and creamy.

The recipe originates from the Lazio (Rome)region of Italy. It’s easy to make with a little patience and freezes well for a quick work night meal. There are many ways to stuff these; ricotta, meat sauce, sausage with herbs and bread crumb w/ bechamel sauce, etc…

Make my recipe for Marinara sauce

Ingredients;
12oz box Jumbo Shells (I like Barilla)
2 LB container of whole milk ricotta
Two 1/2 cups shredded mozzarella cheese
2/3 cup grated Romano cheese
2 eggs, beaten
1 TBLS minced fresh parsley
ground pepper to taste

Directions;
Cook the jumbo shells for 9 minutes or according to the box for boiling and then baking. Drain and rinse in a colander with cool water. Be sure all the water is out of the inside of the shell. In a mixing bowl combine all the other ingredients, leaving out half the mozzarella. Put a heavy layer of marinara sauce in a covered baking dish. Open the shell with two fingers and spoon the cheese mixture into the shell until nearly full, about two tablespoons. Fold it closed. Place the stuffed shells next to each other and fill the baking dish. Pour a generous layer of sauce over the top of the shells and sprinkle with mozzarella cheese. Bake covered at 350 for 20-25 minutes.

**use low or non fat cheese to make this more health friendly

This Spanish Saffron Rice is classic Spanish. It’s so full of flavor it will quickly become your preferred rice in many dishes. I first saw this many years ago on a PBS station cooking with chef “Ef”.
If you can get it, use the Spanish Calasparra rice for the true flavor intended for this dish.

Make this rice with my Spanish Garlic Shrimp recipe as pictured

Ingredients;
3 TBLS olive oil
1 small onion, chopped
3 cloves of garlic, mashed
3 cups low sodium chicken broth or stock
1/2 TSP crumbled saffron threads, you can use Turmeric, but saffron gives the best flavor
1 1/2 cups uncooked white rice, if you can use the Spanish rice I suggested above

Directions;
Heat the oil in a 4 QT sauce pot and add the garlic and onions. Saute for a few minutes and add the other ingredients. Bring to a boil. Stir and simmer uncovered for about 10 minutes. Stir again and cover. Cook on low for about 20 minutes, until the rice is just tender.

This Italian Puttanesca sauce was named for the “ladies of the evening”. It was fast to make in between clients!!
So flavorful and ready in 20 minutes.

Ingredients:

1 pound dried spaghetti, spaghettini, or linguine fini
5 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2  TBLS drained capers
4 fresh basil leaves, chopped

Directions:

I don’t add any additional salt to this recipe since the ingredients have a fair amount themselves.

In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring.  Pulse chop the tomatoes and their juice in a food processor or blender.  Add to the frying pan and stir.  Add the balance of ingredients and simmer for 10 minutes.  Follow the directions on the pasta box and boil the pasta as directed. Drain the pasta and toss with the sauce.
Lightly grate Parmesan cheese over the top.

This seafood rice dish is a meal on it’s own. Very easy to make and you can change the seafood to what ever you like or add minced cajun style sausage for a kicked up flavor.

Ingredients;
1LB mussels, cleaned OR you can buy them frozen
1/2 LB raw shrimp, shelled and deveined
1 cup rice
2 TBLS oil
1 med onion, diced
1/3 red bell pepper, diced
2 cups water or seafood broth/stock, low sodium
2 TBLS tomato paste
1 TSP dried parsley
Dash of dried basil
Dash of red pepper flakes
Salt to taste (I would not add salt if you use seafood broth or stock)

Directions;
In a 4 qt pot saute the onion and bell pepper in the oil just until soft. Add the rice, parsley and basil and stir. Add the water/broth, tomato paste, salt and pepper flakes. Bring to a low simmer for about 10 minutes covered. Add the shrimp and mussels, stir and simmer for about 10 more minutes, covered until most of the liquid is absorbed and the rice is tender.