What is orecchiette?

According to Cookthink.com it could be referred to as "Little Ears" and after seeing the pasta I see why. It also looks like someone took shell pasta and too a hammer to flatten it. It says to pair with a non-chunky sauce.

We are trying tonight with a bacon tomato sauce.

Whole Wheat Spaghetti w/ Swiss Chard

Swiss Chard was also in my CSA Share. This recipe came from foodnetwork.com.

1 T. olive oil
1 onion, thinly sliced
1 bunch Swiss chard, trimmed and chopped
2 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes with juices (I used the tomatoes from my share)
1/4 c. dry white wine
1/4 tsp. red pepper flakes
salt and pepper
8 oz. whole-wheat spaghetti
1/4 c. pitted kalamata olives, coarsely chopped
2 T. freshly grated Pecorino cheese or Parmesan cheese
2 T. toasted pine nuts

Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, a bout 5 minutes. Season the Chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine. Transfer the pasta to serving boils. Sprinkle with olives, cheese, and pine nuts.

We did use the olives, because of personal taste and we chose to use Parmesan cheese.

Chilled tomato & Vegetable Pasta Salad

1 pkg (12 oz. each ) dry tri-color rotini pasta, uncooked (12 oz = about 4 cups)
1 can (14.5 oz each ) diced tomatoes, drained
1 medium cucumber, quartered lengthwise, thinly sliced (1 med=about 1 cup)
1 pkg (4 oz each) crumbled feta cheese
1 can (3.8 oz each) sliced ripe olives, drained
1/2 cup shredded carrots
1/2 cup chopped roasted red peppers
1/4 cup finely chopped red onion
1 cup zesty Italian dressing
1/4 cup pine nuts, toasted, optional

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
2. Add tomatoes, cucumbers, cheese, olives, carrots, bell peppers and onions; mix lightly. Add dressing; toss to coat. Cover
3. Refrigerate at least 1 hours prior, or until chilled. Sprinkle with pine nuts, if desired.

Wacky Mac Veggie Sprials Pasta Salad

I am still in search of the perfect pasta salad. My husband liked this one, but I thought it was a bit normal.

3 cups cooked Wacky Mac Veggie Spirals
1 cup chopped red bell pepper
1 cup chopped green pepper
1 cup chopped yellow bell pepper
1/4 cup chopped red onion
3/4 cup ranch dressing
1/4 cup chopped scallions

In a large bowl, combine cooked Wacky Mac Veggie Spirals, green pepper, red pepper, yellow pepper, onion and scallions; gently toss to mix. Pour ranch dressing over pasta mixture; toss gently to coat. Serve chilled.

The recipe says you can add tuna or chicken to make a main dish.

Garden Pasta Salad from Food Network

First I am starting off with how good I think this pasta salad is and I haven't even let it fully chill yet. I found the recipe on http://www.foodnetwork.com/ it was courtesy of Christine Sinko.

1 (16ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian Style Salad Dressing
1/2 cup grated Parmesan

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.

Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add Parmesan and mix well.

Chill before serving.

Whole Wheat penne with Broccoli & Sausage

This recipe came from the February 2008 Good Housekeeping Magazine.

I must be honest that this is billed as a Heart Healthy Recipe and "as is" I am sure that it is. But, I wavered a bit and used Smoked Sausage instead of the Turkey Sausage. Don't get me wrong I am sure the Turkey sausage is good ( I Like turkey Pepperoni) but all I had in the frig was the Smoked Sausage.

12 oz. whole wheat penne pasta
1 lg bunch broccoli cut into florets
12 oz hot Italian Turkey Sausage
1 pt grape tomatoes, each cut in half
1/2 c. loosely packed fresh basil leaves, chopped
1/4 c. freshly grated Pecorino Romano Cheese

1. Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water, drain pasta and broccoli.

2. Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes, and cook 5 minutes longer, stirring.

3. Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

My husband liked this, but I am more of a saucy and cheesy girl!!

Tortellini with Tomato-Sage Sauce

Here is another recipe from www.hunts.com.

We only gave this a average rating, it was not very flavor filled.

2 packages ( 9 ounces each) fresh cheese tortellini
1 tablespoon Vegetable Oil
1 medium onion, chopped (about 1/2 cup)
2 cans (14.5 ounces each) Diced Tomatoes in Sauce, undrained
1 teaspoon granulated sugar
2 tablespoons chopped fresh sage
1 cup heavy (whipping) cream

Cook pasta according to package directions. Meanwhile, heat oil in medium saucepan over medium-high heat. Add onions; cook and stir 3 minutes, or until tender. Stir in tomatoes with their sauce, the sugar and sage. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Pour cream into small bowl. Gradually add 1 cup of the hot tomato mixture, stirring constantly with wire whisk until well blended. Add to remaining tomato mixture in saucepan; stir until well blended. Cook until heated through, stirring occasionally.

Drain pasta; place on serving platter. Top with the tomato mixture.

Give it a try and if you make any variations let me know.