Creamy Garlic Pasta
by Samantha Tingey

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley 



In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.  

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately. 

One Pot Thai Noodles

by Samantha Tingey

Ingredients

         .     1 pound linguine

         .        2 TBS olive oil, divided

         .        2 large eggs, lightly beaten

         .        1/2 tsp crushed red pepper flakes

         .        1 zucchini, cut in half vertically, then sliced in half circles

         .        8 ounces mushroom, chopped

         .        3 cloves garlic, minced

         .        2 TBS brown sugar

         .        1/3 cup low sodium soy sauce

         .        1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)

         .        2 inches fresh ginger, grated

         .        1 handful fresh cilantro, chopped

         .        4 green onions, chopped

         .        1/4 cup peanuts, chopped

Instructions

         .     1. In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.

         .        2. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

         .        3. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

         .        4. Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.

         .        5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

         .        6. Serve immediately.

One Pot Zucchini Mushroom Pasta                                                                      by Samantha Tingey

Ingredients

                  1 pound spaghetti

                  1 pound cremini mushrooms, thinly sliced

                  2 zucchini, thinly sliced and quartered

                  2/3 cup peas

                  2 cloves garlic, thinly sliced

                  2 sprigs thyme

                  Kosher salt and freshly ground black pepper, to taste

                  1/3 cup grated Parmesan

                  1/4 cup heavy cream

Instructions

         In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.

                  Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.

                  Serve immediately.

Tortellini Salad

by Chelsy Marriott

Salad

2  12-ounce packages tortellini, fresh or frozen

1  8 1/2 ounce can water-packed artichoke hearts, drained and quartered

1  cup tomato, dices

1  cup Feta cheese, crumbled

1/2 cup black olives, chopped

1/2 cup walnuts, chopped

Dressing

1/4 cup white wine vinegar

1/4 cup green onions, chopped

3 medium cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried dill

1/2 cup olive oil

1.     Cook tortellini according to package directions. Drain. Transfer to a large bowl.

2.     Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.

3.     In a small bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well and serve at room temperature. 

Tip: Use marinated artichoke hearts