Ingredients for 3 servings

1 can tomato sauce (28 oz whole peeled tomatoes)
1 tablespoon chopped Italian basil leaves
1 teaspoon sugar/brown sugar
2 tablespoons oil
3 cloves garlic, minced
4 oz scallops
4 oz shelled and deveined shrimp
8 oz Manila clams
10 oz spaghetti
chopped Italian parsley, for garnishing
salt to taste

Directions

Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.

Heat up a skillet on medium heat. Add the oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.

Ingredients for 8 servings

¼ cup Mexican cheese blend, plus more for topping (Optional)
¼ cup taco seasoning, like Old El Paso, medium
½ medium red onion, sliced
1 (13.5 oz.) box of whole wheat rotini or any pasta you like
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can Rotel canned tomatoes and chilies, I used the Mexican blend with lime and cilantro
1 medium green bell pepper, cut into thin strips
1 tsp. salt
2 cups frozen corn kernels
2 tsp. oil
4 cups fat-free chicken or vegetable broth

Directions

Add all but the black beans and he Mexican cheese to a large pot. Stir, cover, and bring to a rolling boil.

Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should be ¼ to ½ inch of liquid in the bottom of the pot when it is done.

Remove from heat. Stir in the black beans and cheese (optional). Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

Ingredients for 8-10 servings

½ teaspoon of kosher salt
1 cup of Italian flat leaf parsley minced
1 pound of chicken cut into bite sized pieces
1 pound of dried penne pasta
1 quart of low-sodium chicken broth
1 ½ tablespoons of Cajun seasoning plus more for topping
2 ½ cups of heavy cream
4 cloves of garlic minced
4 oz of freshly shredded parmesan cheese
4 tablespoons of extra virgin oil
14 oz smoked sausage sliced on the diagonal
freshly ground black pepper to taste

Directions

Start with a large covered cooking pot.

Season chicken with salt and pepper and brown in oil over medium high heat.

Add sausage and continue to cook until lightly browned.

Stir in garlic and cook for for about two minutes.

Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.

Stir together and bring to a simmer over medium high heat.

Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.

Remove pot from heat and stir in parmesan cheese.

Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

Ingredients for 4 servings

¼ cup heavy whipping cream (60 mL)
½ cup grated parmesan cheese (55 g)
½ teaspoon red pepper flakes
1 lb asparagus, chopped into 1-inch (2 cm) pieces (455 g)
1 small onion, diced
1 teaspoon olive oil
3 tablespoons fresh parsley, finely chopped
4 cloves garlic, minced
4 cups broth, of your choice (960 mL)
4 oz mushroom, sliced (110 g)
10 oz broccoli floret (285 g)
10 oz linguine, uncooked (285 g)
pepper, to taste
salt, to taste

Directions

In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.

Add the mushrooms and bring to a boil.

Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.

Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.

If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.

Ingredients for 6 servings

¼ teaspoon crushed red pepper flakes, optional
¼ teaspoon dried thyme
½ teaspoon dried basil
1 cup freshly grated Parmesan
1 large onion, thinly sliced
1 (14-ounce) can quartered artichoke hearts, drained
2 cloves garlic, thinly sliced
2 cups baby spinach
2 tablespoons unsalted butter
8 ounces cremini mushrooms, thinly sliced
12 ounces fettuccine
Kosher salt and freshly ground black pepper, to taste

Directions

In a large stockpot or Dutch oven over medium high heat, combine fettuccine, artichoke hearts, mushrooms, onion, garlic, basil, thyme, red pepper flakes and 4 ½ 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 12-15 minutes.

Stir in spinach, Parmesan and butter until the spinach has wilted, about 2-3 minutes.

Serve immediately.

Ingredients for 6 servings

½ cup milk (120 mL)
½ teaspoon pepper
1 cup onion, diced (150 g)
1 lb ground beef (455 g)
1 tablespoon garlic, minced
1 teaspoon salt
2 tablespoons ketchup
2 tablespoons worcestershire sauce
3 cups shredded cheddar cheese (300 g)
4 cups beef broth (945 mL)
16 oz fusilli pasta (455 g)
green onion, sliced, to serve

Directions

In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.

Pour in the beef broth and one cup of water and bring to a simmer.
Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
Pour in the milk and cheese. Stir until the cheese has melted.
Serve garnished with some sliced green onions.

Ingredients for 4 servings

1 tablespoon unsalted butter
2 cups water
2 ½ cups chicken broth
3 medium yellow onions, peeled and sliced
3 tablespoons oil
3 teaspoons fresh thyme
12 ounces uncooked spaghetti
fresh arugula
parmesan cheese
salt and fresh cracked black pepper, to taste

Directions

Place a large heavy bottom sauce pan over medium heat. Add the oil and butter and stir until butter is melted. Add the sliced onions all at once. Stir to coat the onions in the fat. Allow onions to cook, undisturbed, for about 4 minutes. Add salt, pepper and thyme and stir. Allow the onions to cook for about 4 minutes at a time. Lower the heat if the onions are browning too quickly. The onions will begin to brown, break down, and resemble an onion jam.

When onions are entirely browned and completely soft (about 15 minutes), add the water and chicken broth to the pan. Using a wooden spoon, scrape any burned bits off the bottom of the pan. Add the pasta all at once.

Return to medium heat and bring to a simmer. Place the lid on the pan and allow to simmer for 5 minutes. Remove the lid to toss and stir the pasta for about 3 minutes. Return the lid and allow to cook for another 5 minutes. Remove the lid and taste the pasta for doneness. There will still be just under an inch of liquid in the pot. Allow the pasta to cook more (if it was still crunchy), or allow some of the liquid to cook off. It's about your preference. I like a bit of the broth remaining. Plus, the pasta will absorb more of the liquid as it sits.

To serve, spoon into large bowls, top with parmesan cheese and fresh arugula.

Ingredients for 4 servings

¼ cup freshly grated Parmesan cheese
1 cup milk, or more, as needed
2 cups chicken broth
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
4 cloves garlic, minced
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste

Directions

Melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

Ingredients for 4 servings

½ cup sour cream
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry 
1 can (13.75 oz.) artichoke hearts, coarsely chopped 
1 cup shredded cheddar cheese 
1 lb. boneless, skinless chicken breasts, grilled and sliced
1 package Knorr® Italian Sides™ - Parmesan

Directions

Prepare Knorr® Italian Sides™ - Parmesan according to package directions, stirring in spinach and artichokes during last 2 minutes of cook time. Stir in sour cream.

Arrange Pasta on serving platter, then top with hot chicken and cheese.

Ingredients for 6 servings

¼ tsp. crushed red pepper flakes
½ cup grated Parmesan cheese
1 can (14.5 oz.) diced tomatoes
1 can (15.5 oz.) cannellini beans
1 large head escarole, coarsely chopped (about 4 cups)
1 lb. penne pasta or rigatoni pasta, cooked and drained
1 lb. sweet or hot Italian sausage links, removed from casing and crumbled
1 medium onion, sliced
1 tsp. fennel seeds (optional)
2 Chicken flavored Bouillon Cubes
2 Tbsp. olive oil
10 cloves garlic, finely chopped

Directions

Heat olive oil in 8-quart saucepot over medium-high heat and brown sausage, stirring occasionally, 5 minutes. Add onion, garlic, red pepper flakes and fennel seeds and cook, stirring occasionally, 3 minutes. Stir in tomatoes, escarole, beans and Chicken flavored Bouillon Cubes blended with boiling water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 11 minutes. Toss with hot penne and sprinkle with cheese.

Ingredients for 6 servings

1 cup 2% milk 
1 Tbsp. chopped garlic
2 Knorr® Pasta Sides™ - Alfredo Ground black pepper to taste 
2 large tomatoes, chopped
2 Tbsp. finely chopped fresh basil leaves
2 Tbsp. oil 
3 cups water

Directions

Heat oil in deep 12-inch skillet over medium heat and cook garlic 30 seconds. Add tomatoes and basil and cook, stirring frequently, 3 minutes or until tomatoes are soft. Add water and milk and bring to the boiling point. Stir in Knorr® Italian Sides™ - Alfredo and continue boiling over medium heat, stirring occasionally, 9 minutes or until pasta is tender; add pepper. Sprinkle, if desired, with grated Parmesan cheese.

Ingredients for x servings

¼ tsp. dried Italian seasoning 
1 can (14.5 oz.) cut green beans, drained 
1 package Knorr® Pasta Sides™ - Chicken flavor
2 cups cut-up cooked chicken or 2 cans (5 oz. each) canned chicken, drained

Directions

Prepare Knorr® Pasta Sides™ - Chicken flavor according to package directions, stirring in chicken, green beans and Italian seasoning during last 2 minutes of cook time.

Ingredients for 4 servings

1 cup coarsely chopped white onion
1 jalapeno pepper, stemmed and coarsely chopped
2 cans (14.5 oz. ea.) diced tomatoes
2 cloves garlic
2 cups water
2 Tbsp. chopped fresh cilantro
3 Tbsp. vegetable oil
4 ounces vermicelli (Fideos), broken
4 tsp. Chicken flavor Bouillon

Directions

Process the tomatoes, onion, garlic, cilantro and jalapeno pepper, in a food processor or blender until smooth; set aside.

Heat oil in a large saucepan over medium heat and cook vermicelli about 3 minutes or until golden brown, stirring frequently; drain on paper towels.

Add reserved tomato mixture and cook about 5 minutes, stirring occasionally. Return vermicelli to saucepan, add remaining ingredients and bring to a boil. Reduce heat and simmer about 7 minutes or until vermicelli is tender, stirring occasionally. Garnish with grated Cotija or Parmesan cheese, lime wedges and additional chopped fresh cilantro leaves.

Ingredients for 4 servings

1/8 tsp salt
¼ cup cashew butter
½ cup unsweetened coconut milk
1 box pad thai brown rice noodles
1 tsp extra virgin olive oil
1 tsp stevia
1 ½ cups unsweetened cashew milk
2 tbsp crumbled cashews
2 tsp liquid smoke (optional)
3 tbsp curry powder
dash pepper
hot sauce (optional; to taste)

Directions

Prepare brown rice noodles according to package instructions.

In a small saucepan over medium heat, lightly sauté crumble cashews in extra virgin olive oil, until golden brown. Set aside.

In a medium saucepan, bring cashew milk to a boil. Add in curry powder, stevia and optional liquid smoke. Mix well. Add salt and pepper to taste.

To the cashew milk, add coconut milk and cashew butter. Stir until homogeneous.

Add noodles and bring heat to medium-low. Stir until noodles are covered.

Serve in bowls topped with toasted cashews. Top with optional hot sauce.

Ingredients for 8 servings

1/3 cup chopped onion 
1/3 tsp. ground black pepper
1 1/3 cans (15.25 oz. ea.) canned whole kernel corn, drained 
1 1/3 cups chopped green or red bell pepper 
1 1/3 cups frozen green peas, thawed
1 1/3 cups mayonnaise
1 1/3 cups thinly sliced celery 
1 1/3 Tbsp. Knorr® Chicken flavor Bouillon 
2 2/3 Tbsp. red wine vinegar
10 2/3 ounces elbow macaroni (about 1-¾ cups)

Directions

Cook macaroni according to package directions, adding peas during the last 2 minutes of cooking; drain and rinse with cold water until completely cool.

Combine mayonnaise, vinegar, Knorr® Chicken flavor Bouillon and pepper in large bowl. Stir in macaroni, peas, corn, celery, green pepper and onion. Serve chilled or at room temperature. Garnish, if desired, with chopped parsley.

Ingredients for 4 servings

1 can (10.5 oz.) tomato sauce
1 cup lentils, rinsed and drained
1 cup uncooked elbow macaroni
1 Tbsp. vegetable oil
2 cloves garlic, finely chopped
2 Tbsp. Chicken flavor Bouillon
3 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
5 cups water

Directions

Heat oil in 4-quart saucepot over medium heat and cook carrots with celery, stirring occasionally, until crisp-tender, about 5 minutes. Stir in lentils and cook until golden, about 2 minutes. Stir in garlic and cook 30 seconds.

Stir in tomato sauce, 4 cups water and 1 tablespoon Chicken flavor Bouillon. Bring to boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until lentils are almost done, about 20 minutes.

Stir in macaroni, remaining 1 tablespoon Bouillon and remaining 1 cup water. Simmer covered until lentils and macaroni are tender, about 15 minutes.

Ingredients for 6 servings

¼ tsp crushed red pepper (optional)
½ Tbsp dried basil
1 lb. Fettuccine
1 small Vidalia onion
1 12oz. jar roasted red peppers
1 15oz. can fire roasted diced tomatoes
4 cloves garlic
4 oz. cream cheese (optional)
5 cups vegetable broth

Freshly cracked black pepper

Directions

Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.

In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.

Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.

Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)

Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.

Ingredients for 4 servings

¼ tsp. freshly ground black pepper
1 clove garlic, chopped
1 cup Mexican crema
1 piece (8 oz.) deli ham, cut into cubes
1 Tbsp. Chicken flavor Bouillon
2 Tbsp. olive oil
12 ounces spaghetti

Directions

Cook spaghetti according to package directions reserving 1 ½ cups pasta cooking water before draining. Combine Chicken flavor Bouillon with ¾ cup pasta water until dissolved. Gradually whisk in crema; set aside.

While pasta is cooking, heat oil over medium heat in large deep skillet and cook ham stirring occasionally, until golden brown, about 9 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add drained spaghetti to skillet and cook, stirring, until heated through.

Stir in crema mixture, adding as much additional pasta cooking water as needed to thin sauce to desired consistency. Cook until heated through. Season with pepper.

Ingredients for 1 ¼ servings

¼-cup grated parmesan cheese, or to taste
½-cup fresh basil leaves
1 large onion, sliced
1-½ cups tomato/pasta sauce
2 cups vegetable broth
2 cups water
3 garlic cloves, minced
3-ounces Less-Fat Cream Cheese
12-ounces whole grain fettuccine or linguine
salt and fresh ground pepper, to taste

Directions

In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt and pepper.

Cover, cook over medium-high heat and bring to a boil.

Remove cover and continue to cook for 10 to 12 minutes, or until pasta is cooked and almost all liquid is absorbed; stirring occasionally.

Remove from heat and stir in cream cheese and tomato sauce; mix until combined.

Stir in grated parmesan cheese; taste for seasonings and adjust accordingly.

Serve immediately.

Ingredients for 4-6 servings

1/3 cup enchilada sauce
½ cup heavy cream
½ cup oil-packed sun-dried tomatoes, oil drained
1 cup chunky basil pesto (or store bought)
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter1-2 (8 ounce) jars of your favorite pasta sauce
2 ounces cream cheese, softened
6 ounces fontina cheese, finely diced or shredded
6 ounces (or more) fresh mozzarella cheese, sliced
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
fresh basil, for serving
salt + pepper
tom-tom (grape/cherry) tomatoes, halved, for serving

Directions

Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.

Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.