Nicki's Cookbook

A very refreshing 10 minute meal that’s easy for any busy weeknight.

Makes: 6 servings

Ingredients:

12 oz. Smart Taste thin spaghetti
1 c. yellow bell pepper, diced
2 tsp. minced garlic
3 14.5 oz. cans petite diced tomatoes
1/4 tsp. kosher salt
13 oz. (or 3 small) zucchini, diced
1/4 c. finely chopped fresh basil
6 tsp. parmesan romano grated cheese

Method:

Boil water for noodles and cook according to box directions.

Meanwhile, in large saute pan, add tomatoes and garlic over medium heat. Bring to a simmer. Add salt, bell pepper and basil. Let simmer 5 minutes. Add zucchini. Simmer until vegetables are al dente.

To plate: Add 5 weighed ounces cooked noodles to each plate. Add 1 cup of marinara sauce. Sprinkle with 1 tsp. cheese. Serve immediately.

This alfredo tasting dish is refreshing, light and will have them begging for more!

Makes: 7 servings (4.3 oz. cooked noodles with 1/3 c. sauce)

Ingredients:

14 oz. dry extra wide egg noodles (I use Ronzoni smart taste)
2 tsp. minced garlic
2 c. minced zucchini
1/2 c. fat free milk
4 oz. cream cheese
2 Tbs. parmesan romano grated cheese
1/8 tsp. black pepper

Method:

Bring water to boil, add noodles and cook until al dente, about 8 minutes.

Meanwhile, in large saute pan, add garlic and zucchini. Cook on medium heat, stirring occasionally until zucchini is softened, about 8 minutes. Add milk and cream cheese. Stir until cheese melts. Add parmesan. Sprinkle with dash of pepper and stir to incorporate. Remove from heat.

Drain noodles. Add 4.3 weighed ounces noodles per dish. Top with 1/3 cream sauce. Serve immediately.

A rich and filling dish, this homemade alfredo sauce I have been perfecting for 15 years and this is the final product! My family will agree, there’s no way to improve upon it for flavor!

Makes: 8 servings

Ingredients:

1 lb. barilla fettuccine noodles (or brand of choice), uncooked
4 oz. parmesan romano grated cheese
1 Tbs. all purpose flour
4 Tbs. unsalted butter
1/2 Tbs. California Style Garlic Pepper
2 cups half n’ half

Method:

Boil noodles to al dente according to box instructions.

Meanwhile, in medium saucepan, over medium heat, melt butter until just fully melted. Add flour to create a roux, stirring constantly until a golden brown color, about 2-3 minutes. Slowly add half and half whisking constantly until incorporated and no lumps are present. Liquid should be piping hot but not boiling. Add cheese, whisking constantly and add garlic pepper. Let cook over medium heat at piping hot, stirring frequently for 5 or 10 minutes, letting cheese melt to a nice, thick and creamy consistancy. It will thicken more upon standing. Let stand for 5 minutes.

Meanwhile, drain noodles. Do not rinse. Immediately separate noodles into 8 equal sized portions among pasta bowls. Add equal amounts of alfredo sauce. Serve immediately.

Spaghettini is italian for “thin spaghetti” but this classic red sauce mixed with white will have you wanting more!

Makes: 6 servings

Ingredients:

12 oz. dried Ronzoni Smart Taste thin spaghetti
2 c. Prego Roasted Garlic and Herb Spaghetti Sauce
1 c. diced zucchini
4 oz. diced button mushrooms
1 medium red bell pepper, diced
1 small yellow onion, diced
1 tsp. minced garlic
3/4 c. part-skim ricotta cheese
2 c. fresh chopped kale

Method:

Cook spaghetti as directed by box.

Meanwhile, in large skillet over medium high heat, saute onion and garlic until onions are sweated, about 3 minutes. Turn down heat to medium. Add zucchini, mushrooms and bell pepper. Stir occasionally until vegetables are cooked through, about 7 minutes.

Once cooked through, add ricotta cheese and stir until incorporated. Add kale. Cover and reduce to low, letting simmer until kale is softened and wilted, about 5 minutes.

Drain noodles. Portion equally between 6 bowls (about 4.5 oz. cooked per serving). Spoon sauce evenly over each bed of noodles (about 1/2 cup, a little over). Toss lightly with fork and serve immediately.