Bacon Vinaigrette

8 oz. Esotico spinach pasta (cook as directed on back of package)
4 slices thick cut bacon, diced
1 medium shallot
1/4 cup apple cider vinegar or white wine vinegar
1 tbsp. brown sugar
1 tsp. dijon mustard
1/2 to 1 lb. baby spinach

Cook bacon until crisp and set aside, reserving 3 tbsp. fat. Sauté shallots over medium heat for 1-2 minutes. Wisk in vinegar, sugar and mustard. Cook for 1 minute and remove from heat. Combine spinach, pasta and bacon. Add vinaigrette and toss. Salt and pepper to taste.

Chicken and Feta Cheese Sauce

8 oz. Esotico pasta (cook as directed on back of package)
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup low-sodium chicken or vegetable stock
Corn starch
1 cup crumbled feta cheese
Salt & Black pepper
2 tbsp. fresh parsley, chopped

Sauté onion and garlic over medium heat until soft, about 10 minutes. Add chicken and cook to a golden brown. Season with salt and pepper to taste. Mix stock with corn starch and bring to a boil. Pour sauce over the cooked pasta. Sprinkle with parsley and feta cheese.

Mushroom Tomato Sauce

1 tbsp. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh tomatoes, diced
1 ½ cups mushrooms, sliced
Salt and pepper to taste
½ cup feta cheese

Sauté onion and garlic in olive oil. Add tomatoes and cook for 1 minute. Add mushrooms and cook for 2-3 minutes. Add pasta and stir to coat. Salt and pepper to taste and garnish with feta cheese.

 

Light Alfredo Sauce

2 cup 1% milk
1/3 cup fat free cream cheese
2-3 tsp. flour
1 tsp. butter
3 garlic cloves
1 cup parmesan cheese

Combine butter, garlic, and flour in saucepan over medium heat. Stir continuously and cook until bubbling. Add cream milk, cream cheese and parmesan cheese and stir until smooth and slightly thickened. Add salt and pepper to taste. Chicken or spicy Italian sausage may be added.

Nancy D’s Marinara Sauce

10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms

Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.

 

Chicken Breast with Artichokes Sauce

4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley

Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.

Sage and Spinach Sauce

8 oz Esotico pasta
¼ cup butter
2 bunches of fresh sage
4 oz. sliced prosciutto
3 cups fresh spinach leaves
½ lemon and zest

Cook pasta as directed reserving ½ cup of pasta water and drain. Place butter in hot pan and add sage and prosciutto. Cook until butter is brown and prosciutto is lightly crisp, about 2-3 minutes.  Add zest of lemon, ½ of the juice of a lemon, salt and pepper to taste, and spinach cooking until wilted. Add ½ cup of reserved pasta water and cooked pasta. Stir well. Remove and discard the sage. Serve with fresh Parmesan cheese.