Another yumm pasta dish

Not bad, coming from an Atkins fan....two pasta posts in one day!!
Karen

Nutty Pasta (a great vegetarian entree)
8 oz Spinach Linguini
1/4 cup Olive Oil to cover pasta when cooked
1 Stick of butter
1 clove fresh garlic, chopped
1/2 C each of sesame seeds, sunflower seeds and chopped walnuts
Salt and pepper to taste
I/2 C Italian bread crumbs
1/2 - 3/4 C Fresh chopped parsley
8 oz cream cheese in 1 inch cubes,
Cook Liguini , mix with olive oil and set aside.Melt butter in a skillet, Mix in garlic and nuts and sauteMix in in bread crumbs - mixture should be slightly thickRemove from heat and mix into pasta, Add the fresh parsley and stir in the cream cheese.

Grown Up Mac and Cheese

Hi folks...
don't waste this yummy dish on kids :)

Smoky Mac and Cheese
1/2# each, mild Italian Sausage, and lean ground beef
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream Substitute evap. non fat milk, for lower fat recipe
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (in my deli case, it is Hoffmans smoked Cheddar)
2cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained Natural food aisle...it matters, these have a smoky flavor)
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
Preparation Directions
1. Cook and drain fat from meats.
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
2.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
3.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
High Altitude (3500-6500 ft): Bake 18-23 min.
Success Tip:
Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes, unless you use NF evap milk, which doesn't curdle, or non fat half and half (what is that stuff)

Fusilli with Spinach and Asiago Cheese

1 pound fusilli pasta (that's the curly kind)
1/4 cup olive oil
1 mince garlic clove
1 bag fresh spinach, roughly chopped (big pieces)
8 ounces cherry tomatoes, halved
1 cup grated Asiago cheese
1/2 cup grated Parmesan (I just used the cheap Kraft)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
(I added chicken that had been cooked in Fat Free Italian dressing and cubed - I always have some in my freezer so it didn't add any time)

Brink a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8-10 minutes). Drain pasta but keep 1/2 cup of the liquid.

Meanwhile, microwave precooked chicken (or cook chicken). Warm olive oil in a large skillet over medium high heat. Add the garlic and cook until fragrant, about 2 minutes. Turn down heat to medium and add the spinach and tomatoes and cook until the spinach wilts (just a bit) - about two minutes. Add cooked pasta and chicken and toss. Add the cheeses, salt, pepper and the pasta cooking liquid. Stir and serve. Yummy.

Spinach Tortellini Salad

1 bag fresh spinach
1 bag frozen tortellini, cooked
pepperoni slices, halved
olives (I like to half mine)
½ onion, chopped
1 tomato, chopped
mozzarella cheese (however much you like
parmesan cheese (to taste)
ranch dressing, I just coat the tortellini and then mix them all in the salad, it is usually just right.

Just mix this all together, I always get great comments on this one!!!