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Pasta Primavera

Servings: 6

Pasta Primavera

A perfect harvest inspired dinner that would pair well with your favorite grilled chicken or steak.

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients

  • 3 carrots, peeled and cut into thin strips
  • 2 medium zucchini or 1 large zucchini, cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • 2 ½ tablespoon dried Italian herbs
  • 16 oz. Country Pasta Homemade Style Egg Noodles, cooked and drained
  • 25 cherry tomatoes, halved and set aside
  • 1/2 cup grated Parmesan
  • 1/2 cup fresh basil, sliced

Instructions

  1. In a large bowl, toss the vegetables with olive oil, salt, pepper and dried herbs until coated thoroughly. Next, transfer vegetables to large baking sheet(s), and arrange evenly. Bake vegetables for 20 minutes or until the carrots are tender, stirring after first 10 minutes.
  2. While the vegetables are roasting, proceed to cook pasta according to directions (about 18-20 minutes). Once pasta is cooked to desired bite, drain and reserve 1 cup of the pasta water.
  3. To finish dish toss the cooked pasta and vegetable mixture along with fresh basil and halved cherry tomatoes in a large bowl until combined, then add some of the reserved cooking liquid to mixture to moisten. Season with salt and pepper to taste and sprinkle with Parmesan. Enjoy immediately!

Notes

This wonderful, light pasta dish was adapted from a recipe by Giada De Laurentiis.

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http://countrypasta.com/pasta-primavera/

Hawaiian Pasta Salad

Hawaiian Pasta Salad

Need a summer salad for the next BBQ? Look no further! This Hawaiian Pasta Salad is a hearty side dish that pairs perfectly with your favorite burger and lazy summer days!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 16 oz. bag Country Pasta
  • 1 C. diced cheddar cheese
  • 2 orange bell peppers, cut into bite size pieces
  • 1 cucumber, cut into quarters and sliced
  • ½ medium red onion, thinly sliced
  • 16 oz. cherry tomatoes, halved
  • 12 oz. (about 2 heaping cups) diced ham
  • 1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided
  • Dressing:
  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 1/2 C. pineapple juice (reserved from the can of pineapple tidbits)
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. Dijon mustard
  • 1 tsp minced garlic
  • ¼ tsp ground ginger
  • 1 tsp course ground black pepper

Instructions

  1. Cook Country Pasta according to directions on bag, drain, rinse with cold water.
  2. Chop ham and vegetables and set aside. Reserve pineapple juice from can for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
  3. In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.

Notes

Recipe inspiration from The Slow Roasted Italian

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http://countrypasta.com/hawaiian-pasta-salad/

5-8-17 ~ Real Life

As moms trying to feed our families, we put a lot of pressure on ourselves to provide homemade meals and not rely on prepared box dinners. I was talking with my sister about this the other week and we both agreed that having grown up with a mother who is an amazing cook, we were used to having meals made from scratch. I don’t recall having boxes of mac ‘n cheese in our house. Ever. So as adults, we both strive to provide these same homemade experiences to our own children.

With today’s busy schedules – work, daycare, sports practices, homework, volunteerism – sometimes homemade is just not possible. And you know what I’ve finally come to decide? That it is okay.

This past week I added a jar of pasta sauce to sautéed chicken, topped that on some Country Pasta, and added frozen veggies and garlic bread to the side. It was hearty, healthy, and most importantly for that night, a fast meal for my hungry family. Pasta dinner with garlic bread and corn

We are proud that Country Pasta is so versatile that it can be used as a quick go-to meal to fill hungry bellies on a busy night, or as a leisurely prepared Sunday supper.

We know many dads help with the dinner duties as well, but with Mother’s Day this weekend we have all you busy moms on our minds. And we salute you for all the work you do to provide healthy meals for your families. Just remember to give yourselves a break sometimes and reach for the jar. It’s okay.

Wishing you a relaxing and enjoyable Mother’s Day!

Heather

Slow Cooker Taco Pasta

Servings: 8

Slow Cooker Taco Pasta

Shake up Taco Tuesday with a hearty taco bake!

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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Ingredients

  • 1 lb ground beef
  • 1 cup beef broth
  • 1 cup water
  • 1 packet Taco Seasoning
  • 1 (14.5 oz) canned diced tomatoes, undrained
  • 1/4 cup onion, diced
  • 1 garlic clove, minced
  • 1 (10 oz) enchilada sauce
  • 4 oz cream cheese, softened and cut into small pieces
  • 16 oz. Country Pasta Homemade Style Egg Pasta
  • 2 cups cheddar cheese, shredded + more for topping if desired

Instructions

  1. Cook ground beef until cooked thoroughly; drain fat.
  2. Add cooked beef, beef broth, water, taco seasoning, diced tomatoes, onion, garlic, enchilada sauce, and cream cheese to slow cooker. Stir all ingredients until combined. Cover and cook on low for 4-5 hours.
  3. During last 25 minutes heat water for pasta and cook for 18 - 20 minutes. Once pasta is cooked; drain and add to slow cooker. Next add 2 cups of shredded cheese. Stir until well combined. Let this cook for 15 minutes more.
  4. Serve and top with shredded cheese, sour cream and salsa.

Notes

Chef Notes

The recipe has great flavor, but if you prefer a spicier kick we suggest adding a can of diced green chilies and using a medium to hot enchilada sauce. A little pepper-jack in lieu of cheddar would be a nice finishing touch as well.

Original Recipe courtesy of Family Fresh Meals

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http://countrypasta.com/slow-cooker-taco-pasta/

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Fiesta Soup

Servings: 6

Fiesta Soup

The perfect blend of seasonings meld together in this fresh and flavorful soup, and will leave you with thoughts of your favorite Mexican restaurant!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 4 lbs. Roma Tomatoes - halved
  • 1 Tbsp. olive oil + more for tomato roasting
  • 5 oz. Homemade Style Wide Egg Pasta
  • 2 Tbsp garlic - finely chopped
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 6 cups chicken stock
  • 1 cup cilantro - roughly chopped, divided
  • 1 lb. chicken breast - cubed
  • Feta cheese and lime wedges for topping

Instructions

  1. Pre-heat oven to 400F. Place halved tomatoes on a lightly oiled baking sheet. Sprinkle with salt and pepper and drizzle lightly with olive oil. Roast for 30 minutes, or until they begin to caramelize. Once tomatoes are cool enough to handle, roughly chop and set aside.
  2. While tomatoes are roasting, heat a large stock pot over medium high heat. Add the remaining 1 Tbsp. olive oil and pasta. Cook until pasta begins to brown (this will take about a minute). Next add the onion, garlic, oregano and cumin. Cook until the onion is softened. Add the stock and 3/4 cup of cilantro. Bring to a simmer and add the cubed chicken breast. Cook chicken thoroughly.
  3. Add the tomatoes to the soup mixture and continue to cook for a few minutes allowing the flavors to meld.
  4. Divide soup into servings and top with Feta, Lime wedges, and remaining cilantro.

Notes

This recipe was a huge hit with the Country Pasta team. For this soup we do suggest gently breaking up the pasta into smaller "spoonable" noodles.

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http://countrypasta.com/fiesta-soup/

 

Easy Creamy Lemon Pasta

Servings: 4-6 servings

Easy Creamy Lemon Pasta

A wonderful light flavored pasta that pairs well with fish and spring greens.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

  • 16 oz. Country Pasta Homemade Style Wide Egg Pasta
  • Zest and juice of 2 lemons; zest removed with a vegetable peeler and cut in very thin strips 1 inch long
  • 11 oz. heavy cream
  • Kosher salt, to taste
  • Lots of freshly ground black pepper

Instructions

  1. Bring a large pot of water to boil. Add noodles and stir to separate. Cook for 12 minutes, or until al dente. (The noodles should still remain somewhat firm as they will cook again in step 3.) Drain pasta and return to cooking pot.
  2. Just before noodles are cooked to al dente, in a small pan combine the lemon zest, cream, salt, and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
  3. Pour cream mixture over drained noodles and add squeezed lemon juice (note you may want to start by adding 3 to 4 tablespoons and add to taste). Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed. Season with additional pepper if desired.

Notes

We want to note that not everyone who tried this loved the large slices of lemon zest, so if that is the case in your house we suggest using a zester for smaller lemon zest. Lastly we topped ours with a little shredded Parmesan, enjoy!

Recipe adapted from Food52

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http://countrypasta.com/easy-creamy-lemon-pasta/

Country Chicken Mushroom & Tomato Florentine

Servings: 4 servings

Country Chicken Mushroom & Tomato Florentine

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 1 pound boneless skinless chicken breasts, cut into one inch pieces
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sun dried tomatoes
  • 7 ounce small mushrooms, sliced
  • 1 tablespoon flour
  • 32 oz. chicken broth
  • 2 cups half and half
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 8 ounces of Country Pasta
  • ¼ cup grated parmesan cheese + extra for topping
  • 2 cups fresh baby spinach

Instructions

  1. In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.
  2. Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
  3. Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Notes

Recipe adapted from therecipecritic.com

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http://countrypasta.com/country-chicken-mushroom-tomato-florentine/

Dinner is Done!

Once a week I try to plan a crock pot dinner for our family. And let me tell you, that is the night I always look forward to. Who doesn’t? You get to walk in to a delicious smelling house, pour yourself a glass of wine, and relax because dinner is done.

Cajun Chicken Alfredo

Prep, Set, Enjoy!

I have been using and recommending crock pot recipes for years now, and hadn’t given much thought to the history of them until today. So, after a very quick search on Google, I found this article from The Huffington Post: A Brief History of the Crock Pot.

I found it interesting that it took over 30 years from when the original slow cooker was patented, to when it became a regular household item. It was developed in 1936 to cook a bean based stew. The inventor, Irving Naxon, eventually sold his design to Rival Manufacturing in 1970 and they re-branded the item to become the Crock Pot.

The Crock Pot was marketed to…you guessed it…working mothers so they could prepare the food in the morning and have dinner ready and waiting when they got home. Things haven’t changed.

Working mother or not, I think we can all agree it is nice to have your dinner ready and waiting at the end of a long day. I recently came across a wonderful  Cajun Chicken Alfredo – Slow Cooker recipe that I made for my family this week. It was a huge hit. Although the Country Pasta needs to be prepared separately, it was still a simple dinner that allowed us to maximize our time together that evening.

I hope you enjoy the history and this slow cooker recipe. When you do, remember to grab a glass of wine and say a toast of thanks to Mr. Naxon for making your relaxing dinner night possible.

Salute!

Heather

 

Cajun Chicken Alfredo – Slow Cooker

Servings: 4 Servings

Cajun Chicken Alfredo - Slow Cooker

Set the slow cooker and come home to a spicier twist on a traditional favorite. Relax, dinner is done!

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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Ingredients

  • Ingredients:
  • 3 boneless, skinless Chicken Breasts
  • 4 tsp of Cajun Seasoning
  • 4 Tbsp of Butter
  • 1 Red Bell Pepper, finely diced
  • 1 Green Bell Pepper, finely diced
  • 2 cups Heavy Cream
  • ½ tsp Dried Basil
  • ½ tsp Lemon Pepper
  • ½ tsp Salt
  • ¼ tsp Garlic Powder
  • ¼ tsp Ground Black Pepper
  • 8 oz Country Pasta
  • Parmesan Cheese for topping

Instructions

  1. Place chicken breasts in the slow cooker and cover with Cajun seasoning.
  2. Next add the remaining ingredients except for the pasta, and set the slow cooker on high. *Note the high setting will cook the chicken in about two and half hours. If you prefer a longer cook time set the slow cooker on low for about 4 hours.
  3. Once chicken is fully cooked; shred the chicken and stir to combine with other ingredients.
  4. When chicken and sauce mixture are complete; cook pasta according to package directions. *Note the pasta will take about 20 minutes to cook to al dente. For timing purposes we suggest beginning to cook the pasta while you shred the chicken and finish the sauce.
  5. When pasta is cooked to al dente; drain water and top with Cajon Chicken Alfredo mixture. Garnish with Parmesan if desired. Enjoy!

Notes

Chef’s Note: We opted not to use the green peppers and instead added mushrooms which were a great addition to this dish.

Recipe adapted from Getinmybelly.com

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http://countrypasta.com/cajun-chicken-alfredo-slow-cooker/

Planning the Perfect Holiday

fall-to-do-list-cropped-and-editedWhat is the first thing that comes to mind when you think of the holidays? Family? The scent of pumpkin and spice? Mom’s dressing?

And then again, maybe stress is the first thing that comes to mind as you begin thinking about the big day. After all, if you are hosting, there are so many details to keep straight.

Growing up in our house (and even now), we tend to miss the dinner time by at least one hour each year. My mom, who is an amazing cook, seems to always add more and more to the menu, thus putting herself behind a bit. Don’t get me wrong, we all try to plan and pitch in on the family meal, but she usually just takes things in her own hands and assigns us the easy tasks like corn and cranberries. And although we like to tease her relentlessly about her timing, I have to admit, in the end, it’s always worth the wait!

My mom laughs at our teasing now, probably because she is an old hat at this, but if you’re new to hosting, or even just want to try to make things a little easier on yourself, there are plenty of online resources you can turn to. We have compiled a list of some we are going to try this year, amy-w-holiday-glow-and-deep-thoughtsincluding how to prepare a big meal, what family friendly movies to put in the queue, or even a checklist in hopes of keeping stomachs full and faces smiling.

We hope these are helpful, and we wish you a relaxing and memorable time with your family. Don’t worry, even with your completely organized event, they will certainly find other things to tease you about. That’s all part of the fun!

Happy holidays,

Heather

 

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Creamy Tomato Beef Soup

Servings: 6

Creamy Tomato Beef Soup

We hope you enjoy this wonderful recipe on a cool day with friends and family.

Recipe courtesy of Keri Clyde

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Ingredients

  • 6 cups of water
  • 5 stalks of celery, chopped
  • 1 large onion, chopped
  • 1 pound ground beef
  • 5 oz uncooked Country Pasta
  • 2 cans (14.5 oz) diced tomatoes
  • 1 can (10.75 oz) tomato soup
  • 1/4 teaspoon baking soda
  • 3 tablespoons + 2 teaspoons chicken base
  • 1 1/2 cups of heavy whipping cream

Instructions

  1. In a large stock pot combine combine water, celery, and one half of the chopped onion.
  2. Place on high heat, and stir occasionally.
  3. While soup base is cooking start noodles in separate pot and cook until Al Dente.
  4. In a medium skillet brown ground beef with remaining onion until beef is cooked through.
  5. Drain any excess fat from pan.
  6. Add cooked ground beef to boiling water, celery and onion.
  7. Once noodles are cooked, drain and add to large stock pot, along with the diced tomatoes and tomato soup.
  8. Next add the baking soda and stir. Add baking soda slowly as the reaction could cause the soup to bubble over.
  9. To finish add the chicken base and heavy whipping cream.
  10. Once all ingredients are in simmer for 30 minutes over low heat, and stir frequently.
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http://countrypasta.com/creamy-tomato-beef-soup/

8/24/16 ~ Back to School

B2S for blog 2016It’s that bittersweet time of year again….back-to-school time! On one hand, it is nice to be getting the kids and ourselves back in a routine. But on the other hand, it’s sad to see another summer come and go. We’ll miss the cool crisp mornings followed by warm carefree days, evenings outdoors, and of course barbecuing.

And while we’ve all enjoyed grilled burgers, veggies and kabobs, there’s also a part of us that starts to yearn for comfort foods this time of year. Soups, casseroles, roasts, and of course using the crock pot for easy, ready-to-eat meals at the end of long days.

Growing up, one of the things I remember about family meals is that my mom would be able to turn last night’s dinner into a whole new concoction for us for the next meal. It was incredible what she would come up with. We’d barely even know that it was the previous night’s pork chops we were eating.

One of my current favorites is having roast one night, then the next night mixing all of the leftover ingredients and gravy together and topping some Country Pasta. This hits two of my favorite cooking techniques – using the crock pot, and repurposing our meals. Can you see a theme to my cooking – it needs to be quick!

To help get you thinking about some repurposed meal ideas of your own, take a look at this list of 65 ideas for leftovers. http://greatist.com/health/leftovers-meals-healthy-recipes

We hope you do some experimenting with your food this winter. Being creative will help to get us through until these long summer days arrive once again.

Enjoy in comfort,

Heather

 

Cowboy Pasta

Cowboy Pasta

Recipe courtesy of Rachel Ray

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Ingredients

  • 16 oz. Country Pasta
  • Salt & Pepper to taste
  • 3 slices of bacon, chopped
  • 1 lb. ground burger
  • 4 garlic cloves, chopped
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 - 14oz. can of fire-roasted tomatoes, crushed or chopped
  • 1 - 8oz. can of tomato sauce
  • 2 tsp. hot sauce (to taste)
  • 1 Tbsp. Worcestershire sauce
  • 1/2 cup beer
  • 8 oz. sharp cheddar, shredded

Instructions

  1. Bring a large pot of water to a boil, add Country Pasta (water should cover all pasta).
  2. Cook pasta for 18 - 28 minutes, or until it reaches your desired "bite".
  3. While pasta is cooking, begin sautéing chopped bacon over medium/high heat in a deep skillet until it is brown and crispy.
  4. Remove bacon with a slotted spoon and set aside.
  5. Next drain off excess fat, but leaving enough to coat the bottom of the skillet; add ground beef and cook thoroughly. Remove fat from ground beef if needed.
  6. Add the onion and garlic and stir into the cooked ground beef.
  7. Season meat mixture with salt, pepper, hot sauce, and Worcestershire sauce.
  8. Add 1/2 cup of beer and deglaze pan.
  9. Cook 5-6 minutes more, then stir in the tomatoes and tomato sauce.
  10. Add the hot (drained) pasta to the meat and sauce and stir to combine.
  11. Garnish with cooked bacon, sharp cheddar, and green onions.
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http://countrypasta.com/cowboy-pasta/

Mexican Chicken Pasta

Servings: 4

Mexican Chicken Pasta

Shake up Taco Tuesday with our Mexican Chicken Pasta - perfect for a quick weeknight dinner. Ole!

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Ingredients

  • 1 1/2 lbs. of cooked and diced chicken
  • 1 package of taco seasoning
  • 1 4 oz. can of diced green chilies
  • 1 cup of red salsa
  • 1 cup of sour cream
  • 1 10.75 oz. can cream of chicken soup
  • 1 cup of shredded cheddar cheese
  • 8 oz. Country Pasta

Instructions

  1. In a large skillet sauté diced chicken until cooked through.
  2. Once chicken is cooked add all other ingredients except pasta and simmer for 25 minutes.
  3. While chicken mixture is simmering cook Country Pasta according to package directions, then drain and set aside.
  4. To finish add pasta to chicken mixture and stir to coat.
  5. Garnish with fresh diced tomatoes, olives, avocado, and more shredded cheese. Enjoy!
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http://countrypasta.com/mexican-chicken-pasta/

 

 

 

Beef Burgundy

Servings: 2

Beef Burgundy

Recipe inspiration courtesy of Taste of Home

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Ingredients

  • 1/2 pound beef sirloin steak, cut into 1/4 inch strips
  • 2 tablespoons diced onion
  • 2 teaspoons butter
  • 1 1/2 cups quartered fresh mushrooms
  • 3/4 cup dry red wine or beef broth
  • 1/4 cup + 2 tablespoons water, divided
  • 3 tablespoons minced fresh parsley, divided
  • 1 bay leaf
  • 1 whole clove
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon browning sauce, optional
  • 3 cups hot, cooked Country Pasta wide egg noodles

Instructions

  1. In a large skillet, brown beef and onion in butter over medium heat (until beef is no longer pink).
  2. Add the mushrooms, wine or beef broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt and pepper.
  3. Bring to boil, then reduce heat; cover and simmer until beef becomes tender (about an hour).
  4. Next combine flour and water until smooth (Tip: combine flour and water in quart jar; secure lid and shake!).
  5. Once combined stir into beef mixture.
  6. Bring to a boil once more; cook and stir for 2 minutes or until thickened.
  7. You can know remove the bay leaf and clove.
  8. Stir in browning sauce if desired.
  9. Serve over cooked noodles.
  10. Sprinkle with the remaining parsley.
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http://countrypasta.com/beef-burgundy/

 

Beef Dishes|0 Comments

Noodle Kugel

Servings: 8-10

Noodle Kugel

This is a wonderful traditional Kugel recipe that would be a welcome addition to any Sunday brunch or holiday gathering.

Recipe courtesy of Dave Lieberman with the Food Network

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Ingredients

  • 1/2 pound Country Pasta Wide Egg Noodles
  • 1/2 stick butter, melted
  • 1 pound cottage cheese
  • 2 cups sour cream
  • 1/2 cup sugar
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook noodles 18 minutes or until the desired “bite” is reached; strain and set aside.
  3. In a large mixing bowl combine all other ingredients; add cooked noodles and stir into mixture.
  4. Pour mixture into a greased 9 x 13 baking dish.
  5. Bake for 30 to 45 minutes, or until top is golden brown and middle is set.
  6. Once removed from oven let rest for 10-20 minutes before serving.
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http://countrypasta.com/noodle-kugel/

 

Cheesy Pasta Pie

Cheesy Pasta Pie

Recipe inspiration courtesy of Oprah.com

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Ingredients

  • 16 oz. Country Pasta cooked, drained, and cooled
  • 4 eggs
  • 1/2 cup grated Parmesan
  • 1/2 cup grated Pecorino (this could be substituted for another hard Italian cheese)
  • 1/2 cup grated Swiss cheese
  • 4 slices American cheese (we suggest for added flavor using a sharp cheddar)
  • Salt
  • Pepper
  • 2 Tbsp. olive oil

Instructions

  1. Combine the cooled pasta with eggs and grated cheeses in large bowl.
  2. Season pasta mixture with salt and pepper to taste.
  3. Add olive oil to a large non-stick sauté pan, or a well-greased cast iron skillet and heat to medium heat.
  4. Once hot, add ½ the spaghetti mixture to the pan and flatten it out.
  5. Next lay 4 slices of American cheese, and add the remaining pasta mixture to the top.
  6. Cook for an additional 5 minutes and flip. (Now this is the slightly tricky part. We took a team approach, and used additional plate for the flipping. However, if you are feeling your inner chef certainly go for it!)
  7. Cook the flipped side for an additional 5 minutes until golden brown.
  8. Slice into wedges and serve.

Notes

This is a great all around family friendly dish, but we think it has so much more potential! Customize by mixing in cooked bacon bits, chopped & sautéed onion, or minced garlic for a more grown up flair. Our taste testers prefer a little spiciness and topped theirs with hot sauce and green chives. Enjoy!

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http://countrypasta.com/cheesy-pasta-pie/

 

Buffalo Chicken Over Country Pasta

Buffalo Chicken Over Country Pasta

We think this sauce would make a fabulous dip too!

Original recipe courtesy of Gal on a Mission.

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Ingredients

  • 2 chicken breasts, cooked and shredded
  • 8 oz. cream cheese
  • 1/3 cup Frank’s RedHot Hot Sauce
  • 1/2 cup chicken stock
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 8-16 oz Country Pasta, cooked & drained
  • red pepper flakes, garnish

Instructions

    For the pasta
  1. Start water for cooking pasta, and proceed to cook pasta according to package directions. (It will take 18-28 minutes depending on the desired “bite” you prefer. Our pasta takes a little more time to cook, but it’s worth it!)
  2. When the pasta is cooked and drained, incorporate the sauce mixture into the pasta and stir until pasta is evenly coated.
  3. Now garnish with red pepper flakes, serve & enjoy
  4. For the sauce mixture
  5. Using a large pan or skillet combine the cream cheese, hot sauce, and chicken stock, stir over medium heat until the cream cheese has melted.
  6. Next add paprika, garlic powder, salt and pepper into sauce and stir to combine.
  7. Add shredded chicken to sauce mixture.
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http://countrypasta.com/buffalo-chicken-over-country-pasta/

 

Chicken Curry over Country Pasta

Chicken Curry over Country Pasta

Original recipe courtesy of Food.com

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Ingredients

  • 3 boneless chicken breasts, sliced
  • 1 large onion, finely chopped
  • ½ red chili pepper, finely chopped
  • ½ green chili pepper, finely chopped
  • 1 inch fresh ginger, finely chopped
  • 2 garlic cloves, minced
  • 1 (14 ounce) can chopped tomatoes
  • 1(14 ounce) can coconut milk or 2% milk if preferred
  • ½ teaspoon chili powder
  • 1 teaspoon turmeric
  • ½ teaspoon curry powder
  • ½ teaspoon ground coriander
  • 3 tablespoons vegetable oil
  • 1 pinch salt
  • 16 oz. Country Pasta

Instructions

  1. Combine garlic, chili’s, and ginger and fry for approximately 1 minute in 2 tablespoons of vegetable oil in a large wok or sauté pan.
  2. Next, add onion and continue cooking for 10 minutes until the onions are transparent. Be sure not to let them brown.
  3. Halfway through cooking, add the chili powder, turmeric and curry powder.
  4. Add the tomatoes and simmer for 5 minutes.
  5. Add the coconut milk and simmer for approximately 20 minutes.
  6. Place sliced chicken in separate pan and fry in remaining oil along with the ground coriander.
  7. Once the meat is cooked, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
  8. While sauce is simmering on low, cook pasta according to directions.

Notes

If the sauce needs to be thickened, simply add cream or mix a teaspoon of corn flour with a drop of milk and add to sauce.

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http://countrypasta.com/chicken-curry-over-country-pasta/

 

Grandma’s Chicken & Noodles

Grandma’s Chicken & Noodles

Recipe Submitted by Deborah S. from Idaho

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Ingredients

  • 2+ cups de-boned cooked chicken (I roast a 2 1/2 - 3 lb. chicken one night, then cover it with water and boil down the leftovers and remove all the bones & cartilage)
  • Liquid from boiled chicken 8-10 cups
  • 1 tablespoon chicken bouillon granules
  • 1/2 cup chopped celery (use leaves if attached)
  • 1 cup chopped white or yellow onion
  • 1/2 cup carrots, grated or chopped small
  • 2 tablespoons butter 1 teaspoon dried parsley salt & pepper to taste
  • 1/2 package Country Pasta Egg Noodles

Instructions

  1. Bring the chicken broth and chicken to boil.
  2. Add all other ingredients except noodles.
  3. Simmer until vegetables are tender.
  4. Add noodles and boil until noodles are tender, about 20 minutes.

Notes

To roast whole chicken: remove the neck and giblets, wash and pat dry with paper towels. Spread soft margarine all over skin and place about 1 tablespoon in the cavity (or can use spray oil, butter will burn.) Place on a rack in a shallow roasting pan, the one that comes with most ovens works great on a cookie rack. Sprinkle with lemon pepper, seasoning salt, paprika, and a little poultry seasoning, sprinkle inside cavity also. Bake uncovered at 375 degrees for about 1 hour, turning it over after 1/2 hour. To test for doneness separate the leg and thigh from the body, if juices run clear it is done, if it is still red or bloody continue cooking, checking at 10 minute intervals.

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http://countrypasta.com/grandmas-chicken-noodles/

 

Broccoli-Cheese Noodle Soup

Servings: 4-5

Broccoli-Cheese Noodle Soup

Recipe from Taste of Home: www.tasteofhome.com.

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Ingredients

  • 3 cups frozen chopped broccoli
  • 4-6 oz. Country Pasta (revised from original recipe)
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 3/4 cup milk
  • 1/8 teaspoon pepper
  • 6 ounces process cheese (Velveeta), cubed
  • 1/2 cup sour cream
  • Salt & Pepper, to taste

Instructions

  1. Cook both the broccoli and pasta according to package directions; drain.
  2. In a large saucepan, melt butter; stir in flour until smooth.
  3. Gradually stir in the water, milk and pepper.
  4. Bring to a boil; cook and stir for 2 minutes or until thickened.
  5. Reduce heat; stir in cheese until melted.
  6. Stir in the broccoli, pasta and sour cream; heat through (do not boil).
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http://countrypasta.com/broccoli-cheese-noodle-soup/

 

8/27/2015 – Act of Kindness #13 – Glacier National Park Pasta Give-Away

PicMonkey CollageThis week, for our 13th Act of Kindness, we gave away over 360 bags of Country Pasta to visitors of Glacier National Park. One of the things we love about where we live is our proximity to Glacier Park, so it seemed only fitting to include the Park in our Acts of Kindness somehow. We chose August 25th because the National Parks were celebrating their 100th Birthday, and Glacier specifically celebrated 99 years as an official National Park.

To say we had a good time would be an understatement. We met folks from at least 30 states and 8 different countries! We were warmly welcomed by the Park staff. We enjoyed ice cream. One of us went swimming. Two of us juggled pasta. We shared our own National Park stories. One of us ran into a server they had met while vacationing in the Virgin Islands! We met new friends. We had a picnic lunch. We had many laughs. And through all of this, we still get to call this “work.”

Throughout this year I continue to feel deep appreciation for the many customers we have who make this all possible. This year and our 25 Acts of Kindness are our way of giving back to each of you. We thank you, and we look forward to continuing to share our appreciation.

Best,

Heather Signature

6/18/15 Dad – The Secret Chef

Country Pasta Father's Day
C. Warner Smith in the Kitchen

I grew up in a pretty traditional household, where my Mother and paternal Grandmother (who lived with us) did most of the cooking. Breakfasts would often find hot or cold cereal served, lunch sacks filled with PB&J’s and a piece of fruit, and for dinner our plates were filled with a balanced meal. However, Thursday nights were spaghetti nights. The menu consisted of San Giorgio #11 (now called Capellini) topped with my mother’s grandmother’s gravy (aka red sauce) and meatballs.

My father enjoyed this meal – often having seconds if available. But it wasn’t until many years later that I learned how much my Dad really loved pasta and cooking. One day I walked into the kitchen to find him working diligently on something in a big stock pot on the stove. It smelled divine…and the smile on his face was as big as the universe. I tried to mask my surprise that he was cooking and asked, “Dad, what are you making?” Truth be told, I really wanted to say, “Dad, what are you doing?” He turned to me and said “Punk, I am making Chicken Cacciatore.” That pot cooked for hours with my Dad lovingly stirring it throughout the day. And just when I thought his smile could not get any bigger, he dished the deliciousness over the San Giorgio #11 and just beamed.

At 88 years old, it is harder for my Dad to work all day in the kitchen making this dish, but on occasion he will. He shops for all the right ingredients, prepares them for the pot, and stirs with love every hour or so. That smile on his face is still priceless to me when he dishes it up in a big bowl.

Be sure to continue building your memories this year. Wishing a wonderful Father’s Day to all those secret chefs out there.

Amy

05/08/2015 Grow the Recipe Bridge this Mother’s Day

Recipe Book PicYou know those games where you try to guess the amount of, say, jelly beans in a jar? I think it would be fun to play that trying to guess the number of cookbooks my mom owns. However, would we also count the numerous cooking magazines? Or strictly limit it to actual books? And do we count duplicates? I know she has a few of those, too. Either way, I would love to know a total, but would not even have a clue how many to guess!

The funny thing about all these cookbooks is that, while I know she’s read and used many of the recipes, my guess is that she has rarely followed the directions. She is the type of person who throws in a handful of this or a dollop of that, and it always turns out delicious! We learned to eat a lot of whatever we really liked at mealtimes, because as she self admits, it never tastes the same twice.

She does not only use her cookbooks in the kitchen. While some people might read novels at night, she will read cookbooks. All these books she has can be found here and there throughout her house, sometimes with tissue marking the page of a good recipe, or maybe a dollar bill here and there. Whatever was convenient when she needed to be able to find that great recipe again.

Mom & Heather at FFSFood has always been a big part of our family, and is the way my mom shows her love. Cooking for friends, family, those in need – she enjoys warming hearts and filling bellies with her creative concoctions.

I know some of my mom’s most treasured items are the recipes she will find of my grandmother’s or friends from years ago. The handwritten list of ingredients and instructions, usually with some butter, chocolate or another item dripped on them.

This Mother’s Day, take a moment to look through your recipe books and cards. Maybe write out what your favorite recipe is today, and put it in a place where your children may one day stumble upon it and be able to think back to their childhood favorites. Food is often what connects us to both the past and the future. Continue to grow that bridge.

Wishing you a wonderful, delicious Mother’s Day!

Heather Signature

 

04/03/2015 25 Acts of Kindness

As many of you know, 2015 marks Country Pasta’s 25th year of business, and you may have seen that we started the year by purchasing a local shopper’s groceries for her as our first of 25 Acts of Kindness. I wanted to share with you a little more about this concept and why we are doing it.

To be quite honest, I stole the idea from another company I heard was celebrating their 60th year in business last year. Upon first hearing about this, I thought it was a great concept, and one I thought was worth jumping on board with.

Blog Pic

Country Pasta founders, Dean and Linda Knutson, displaying the quality semolina they use to make the product and the early packages of Country Pasta.

At the supermarket today, consumers are overwhelmed with product options to choose from. One of the most interesting things to me lately has been the multiple options of the same item, just in different sizes. Does anyone know how many different ways you can purchase a candy bar these days? You have regular size, king size, fun size, miniatures, bite size…did I even get them all? We recognize that you have many options to select from, and we greatly appreciate 25 years of support for Homemade Style Country Pasta products. In an effort to give back to our customers, we are coming up with 25 ways that we can say thanks, while have fun doing it!

In addition to surprising shoppers by purchasing their groceries, we have also donated to food banks, and have plans to give pasta away, Montana themed items away, and are launching one of our big acts of the year, which is a Montana trip give-away. One lucky customer and their guest will win a trip for two to Montana to enjoy the beauty of this area we get to call home – including a boat cruise around Flathead Lake, a visit to our headquarters, a trip to Glacier National Park, and many more fun activities.

So we look forward to continuing our 25 Acts and we hope you will have as much fun with this as we plan to. And once again, we thank you for being a valued customer. Here’s to the next 25!

Heather Signature

 

12-10-14 Giving a Delicious Gift

Grandma Vi and Grandpa Orville Knutson and their grandchildren at Christmas.

I must have been destined to be in the food industry. I remember Christmas as a kid, and the one gift that stands out above the amazing child size doll, cool miniature television, or fun Popeye video game that annoyed the entire family in the car on our trip to North Dakota, is a container of my grandmother’s homemade applesauce that I got to have all to myself. This standard menu item for our holiday gatherings was a favorite among the entire family. What I didn’t like was only getting a tablespoon or two each time. So one year when Grandma Vi wrapped up a container – I believe it was the old yellow margarine plastic container – of this delicacy for me and only me, I was ecstatic! Still today I remember how her special applesauce tasted, and it takes me back in time to the holiday dinners with our whole family.

I’m sure many people have their favored holiday recipes – cookies, fudge, soup mixtures, and of course applesauce – and what a treasure it is to be the recipient of those delicious concoctions. The concept of giving food as gifts is something that has become a big business – Hickory Farms, Edible Arrangements Bouquets, Omaha Steaks…heck, my mom once sent a full lobster dinner to friends in North Dakota!

In today’s world, it is often quite challenging to decide what gifts to give. Colleagues, friends, bosses – we all are inundated with many consumer items each and every day, and it’s difficult to make that kind of decision. One thing that is constant for everyone, however, is food. So I say take some time and bake up some goodies, blend your own mix of pancakes or cookies, or get out the old apple strainer and red hots (that’s the secret ingredient in case you were wondering), go to work then package your delicacies with a nice bow. Or in an old margarine container. Your gift recipients will savor your gift and be happy they don’t need to find space for another gadget.

Here are some ideas to get you started.

Martha Stewart – Homemade Food Gifts

Midwest Living – 35 Heavenly Homemade Food Gifts

Better Homes & Gardens – Simple Christmas Food Gifts

Wishing you all a fun, safe and delicious holiday season.

Heather Signature

 

 

Country Pasta Minestrone Soup

Country Pasta Minestrone Soup

A healthy, hearty and filling soup to satisfy your hunger even on the coldest winter night!

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Ingredients

  • 49 oz. can of chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can white (cannellini or navy) beans, drained
  • 2 carrots, peeled and chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 medium zucchini, chopped
  • 2 cups coarsely chopped fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 cloves garlic, minced
  • 2 Tbsp brown sugar
  • 2 bay leaves
  • Salt and ground black pepper
  • 2 handfuls of Homemade Style Country Pasta
  • Grated or sliced Parmesan Cheese to top
  • Basil sprigs, garnish, optional

Instructions

  1. In a large stock pot, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.
  2. Cover and bring to a boil.
  3. Once boiling, add Homemade Style Country Pasta.
  4. In a saute pan, melt 3 Tbsp. of butter and add chopped carrots and zucchini.
  5. Saute for about 4 minutes then add celery and onion.
  6. Saute for another 2 minutes, add 2 cloves minced garlic and stir.
  7. Top with fresh chopped spinach. Let warm, then add entire vegetable mixture to the soup.
  8. Continue soup at a rolling boil until pasta is cooked to your desired bite (total time for pasta to cook is around 18-20 minutes).
  9. Garnish with Parmesan cheese and basil sprigs.
  10. Serve with garlic toast.

Notes

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http://countrypasta.com/country-pasta-minestrone-soup/

 

6/15/14 Father’s Day

What’s In A Name?

Choosing a name for your child is not as easy of a task as one might think. Sure there are plenty of names you like – some you may even have mentally filed away for years in anticipation of one day labeling your new offspring. But when it comes time to actually put that name in print, you have to be sure. And I mean really sure, that it is in fact something you…and he or she…can live with for the rest of everyone’s lives. How does it sound when you say it nicely? How does it sound if you need to yell their name? How will they be teased because of their name? Do the initials spell anything inappropriate? And let’s not forget, how does your spouse or partner like this perfect name?

I was lucky to be faced with this challenge in the past year as I found out I was pregnant with my first baby. I’m somewhat (wink, wink) of a planner, so waiting to find out if it was a boy or girl was considered only for a millisecond. We needed to know. Both of us guessed boy, and sure enough, we found out we were in fact going to have a son.6-2014 Rokton & Dad

And so the fun begins!

It is amazing to me how quickly I began thinking about my hopes for this child’s future. And beyond wanting him to have toys and items to enjoy, what I really hope for him is to be a good, strong, and honorable man as an adult. I was lucky to have been born to a father who exemplifies what a man should be. Brave. Hard working. Caring of others. Smart. Funny. Loyal. Adventurous.

My dad, Dean Knutson, the founder of Country Pasta, was born in a small town in North Dakota. The oldest son in a family of 7, it was on the dairy farm that he learned the value of hard work. After graduating from high school he joined the North Dakota National Guard, where he added bravery, loyalty and adventure to his characteristics. He landed himself in Montana as the manager of a lumber yard, and from there began a career of building new businesses, including the last business he started, Country Foods.

Notice that I did not mention college in any of this. He did not attend one college class, and yet through hard work and perseverance, he was able to start, build and sell an array of businesses. The University of Montana Business School invited my dad to speak to one of their classes one time and before he started his presentation he looked around the room and said, “so this is what a college classroom looks like.” Yes, I did mention that he had a good sense of humor.

The man always had an eye for adventure. I sometimes think he may have had a bit of attention deficit disorder when it came to his extracurricular activities, and enjoyed things from each end of the spectrum. He went from raising large Percheron horses down to miniature ponies. He went from living on a ranch, feeding his 200 cows with horse and sleigh to enjoying the speed and excitement of riding snowmobiles in the mountains or flying one of his planes across the country. He grew up in a tiny town in the Midwest then spent a large part of time in the city of Mesa, Arizona. He loved adventures and experiences, and there was never a time when he didn’t have something new and exciting he was enjoying. Dad in Plane

This amazing man passed away 8 years ago at the young age of 60. I still remember the last word he said was “beautiful” as he was looking at my mother sitting beside him. Even at the end of his life he was still showing us the kind of man he was. A loving one.

So when it came time to name my son, I wanted it to include a name that represented the type of man I hope he one day becomes. Brave. Hard working. Caring of others. Smart. Funny. Loyal. Adventurous. There was no other option but to include my father’s name in his.

Rokton Dean Walter was born on April 1st this year, and although he will unfortunately never have the opportunity to meet my father, his grandfather, he will always know that he carries the life of this amazing man on into the future.

As you celebrate Father’s Day this year I hope you will take the time to think about the traits and characteristics you appreciate about your fathers, and what they pass down to you and future generations. Wishing you all a wonderful day!

6-2014 Family Picture

Loaded Pasta Carbonara

Servings: 4

Loaded Pasta Carbonara

Craving pasta and bacon (who doesn’t?) but looking for something to fill your veggie quota as well? Then try this fresh, but hearty carbonara recipe…filled with all of the above!

Adapted from Real Simple’s Pasta Carbonara.

30 minCook Time

30 minTotal Time

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Ingredients

  • 1 pound of spaghetti or linguine (Use Country Pasta for the hearty version!)
  • 6 strips of bacon, cooked and chopped
  • 4 egg yolks
  • 1 cup grated Parmesan
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup fresh Italian parsley, chopped
  • 2-3 shallots, diced
  • 1 cup asparagus, chopped
  • 1 cup mushrooms of your choice, chopped (we used white mushrooms)
  • Extra Parmesan for garnish

Instructions

  1. Fry bacon in a large skillet over medium heat.
  2. Transfer to a paper towel and save the drippings, you’ll need them later. (We find that it’s easier to chop bacon after it’s cooked, but you can chop it before as well, your choice.)
  3. While the bacon is frying, chop all of your veggies and prep your eggs, Parmesan, salt, pepper, and parsley.
  4. Boil water for pasta.
  5. While your pasta is cooking, sauté the mushrooms, asparagus, and shallots in a bit of bacon grease, about 5 minutes or until all veggies are to the bite you prefer.
  6. Set aside.
  7. Drain pasta and set aside.
  8. In a large mixing bowl, whisk the egg yolks.
  9. Continue whisking and add 2 tablespoons of the bacon drippings.
  10. Working quickly while your pasta is hot, add the drained pasta and Parmesan to the yolk mixture.
  11. Toss with tongs to mix thoroughly.
  12. Add your sautéed veggies, bacon, and parsley, continuing to toss until mixed well.
  13. Garnish with extra Parmesan and a sprig of parsley if desired.
  14. Serve immediately.

Notes

The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish. You may also use 1/2 cup of egg substitute or pasteurized egg if you prefer.

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http://countrypasta.com/loaded-pasta-carbonara/

 

Spaghetti Pie

Servings: 4 to 6

Spaghetti Pie

Thanks to www.plainchicken.com for recipe inspiration!

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Ingredients

  • 2 eggs, beaten
  • 6 tbsp. Parmesan cheese, divided
  • 1 cup Cottage cheese
  • 1 cup Mozzarella, shredded and divided
  • 2 tsp. Chopped fresh basil
  • 1 6 oz. can Sliced mushrooms
  • 1 1/2 cup Spaghetti sauce of choice
  • 1/2 lb. Italian Sausage (try also: ground beef, shredded chicken breast)
  • 8 oz. Country Pasta, cooked per package directions and drained (if you MUST use spaghetti noodles, go right ahead)

Instructions

  1. Preheat oven to 350.
  2. Spray a 9 inch pie plate with cooking spray & set aside.
  3. Cook the pasta per package directions.
  4. Drain and place in a bowl.
  5. Toss pasta with beaten eggs & 2/3 of the Parmesan cheese.
  6. Press the pasta into the pie plate.
  7. It should be densely packed.
  8. In a large skillet, brown the Italian sausage, then drain.
  9. Add spaghetti sauce & chopped basil and mushrooms.
  10. Stir until evenly warmed, then remove from heat.
  11. Combine cottage cheese and 1/4 cup shredded mozzarella, then spread over pasta.
  12. Evenly layer the spaghetti sauce mixture over the cottage cheese.
  13. Sprinkle the remaining mozzarella & Parmesan on top.
  14. Bake at 350 for 30 minutes, or until heated through and cheese is melted.
  15. Let stand for 10 minutes before serving.
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http://countrypasta.com/spaghetti-pie/

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5/6/2013 ~ Lessons From Mom

Reflecting on my Mom, Founder of Country Pasta

I feel like I won the lottery when they were assigning moms back in 1975. However, I also believe several of my personal characteristics are the direct result of trying to be or do things the complete opposite of my mom. I don’t think I’m unusual. I know many girls/women who, for example, grew up in situations where their mom was a neat freak, and they say to themselves, “I’m never going to worry about cleaning everyday and instead just enjoy life.” Or their moms are super savers, so they spend like their life depends on it. We try to take the polar opposite route. Yet regardless of how hard we try to be different, we are often reminded that “the apple doesn’t fall far from the tree.”  A great saying for us in the food world. And while jokingly I say I tried to be the apple that somehow rolled away from the tree, there are so many traits my mom has that I could only be lucky enough to have gotten from her. And from these traits that I’ve observed in her over the years, I have had the opportunity to learn many lessons.

The Knutson Family...back in 1975.

The Knutson Family…back in 1975.

  1. Be kind. My mom does not have a mean bone in her body. She treats everyone as though they are her long lost friends, regardless of how long she has known them. You only need to spend a minute with my mom to pick up on this particular trait.
  2. Have fun with friends…and strangers who are not yet friends. My mom knows how to have a good time. And she loves get-togethers with friends and family, always tending to everyone’s needs and desires. But it’s not only current friends she has fun with, the woman can make herself new friends better than anyone I know. It typically starts with some sort of “Griswold moment” happening in public, and the next thing you know she’s got a new friend coming to dinner. She knows how to have fun, and how to not take herself too seriously. I think many people are attracted to that quality in her because it makes it so easy, and fun, to be around her.
  3.  Be respectful and compassionate. My mom is amazing with both older people and those in need. She is always listening patiently, making sure everyone is feeling included, and ensuring people have what they require. One of the most beautiful things I’ve observed my mom doing is giving my grandfather a foot massage when he was in the hospital nearing the end of his time on earth. She had no hesitation and her only concern was that he was comfortable and cared for.
  4. Adapt, make the best of your circumstances, and move on. My mom has had to overcome many obstacles and challenges and has always done a great job at adapting to the situation, making the best of where she was, and moving on. The most recent example I have of this, and one that I am so proud of her for, is adjusting to life after my father passed away. They were married for exactly 40 years when he passed away back in 2006. She had gone from her parents’ home directly to being married to my dad and had never been on her own. I’ve talked to other children of widowed parents, and they have to struggle with their parents moving on. They end up not wanting to do anything, and are very depressed. To say my mom was sad when my dad passed away would be an understatement. He was a tremendous man, husband and father, and it was an incredibly difficult time in her life. At first she relied a lot on other people to do many everyday tasks for her. Now, however, she has become such an independent and strong woman. She is the gal who gets out there and mows the steep hill at her house, and unloads 2 tons of beef into her freezers by herself, or goes gallivanting to Spain or Germany, and volunteers for a week-long shift at the Medora Musical in North Dakota. I greatly admire her for her spirit and her adaptability. No, things are not perfect, but she’s making the best of them and living her life to the fullest!
  5. Show your love with food. Quite possibly the thing my mom is most known for is her excellent cooking. She can make these amazing meals, and feed an army of people, while making it look like a walk in the park. She loves food and enjoys making people happy with her delicious concoctions.  Many people have been lucky enough to be on the receiving end of her love…and the food that comes with it.

I always like to say that Country Pasta is the combination of my dad’s entrepreneurial talents and my mom’s love of cooking. Without one, or the other, I have great doubts that the pasta could ever have reached as many people as it has today. I hope the next time you have Country Pasta, you think of your own mother, and the many amazing traits she has. And know that your next bite is filled with love and lessons, right from the founder.

Wishing my mom, and mothers all over, a memorable day filled with family, love, and delicious food.

~Heather

Crock Pot Lasagna

Crock Pot Lasagna

Enjoy with a side of garlic bread (and a favorite red wine for you, with a big glass of milk for the kids).

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Ingredients

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 2-3 garlic cloves, minced
  • 1 jar of your favorite spaghetti sauce
  • 1 can sliced olives (if desired)
  • 1 can sliced mushrooms (if desired)
  • Seasonings like oregano, basil, salt and pepper – to taste (just to jazz things up a bit and give it your own spin)
  • 4 C. (16 oz.) shredded part-skim mozzarella cheese (I usually add a bit more cheese, too)
  • 1 1/2 C. grated Parmesan cheese
  • 1 lb. Country Pasta

Instructions

  1. Cook pasta according to directions on package.
  2. Drain once cooked.
  3. While pasta is cooking, in a skillet cook beef, onion and mushrooms over medium heat until meat is browned.
  4. Then add garlic and cook an additional minute.
  5. Drain the grease, and add the spaghetti sauce, olives, and seasonings.
  6. Stir all together.
  7. In an ungreased 5 quart crock pot, spread 1/4 of the meat sauce on the bottom.
  8. Put 1/3 of the cooked and drained noodles on top of the sauce.
  9. Combine cheeses and spread 1/3 of the mixture on top of the noodles.
  10. Repeat layers, and end/top with remaining meat sauce.
  11. Cover and cook on low in the crock put for about 4-5 hours.
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http://countrypasta.com/crock-pot-lasagna/

 

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10/24/2012 ~ Live Locally Results and Slideshow

2012 LIVE LOCALLY RACE RESULTS

To all Live Locally Participants, Volunteers, Sponsors and Prize Donors,

We want to thank you all for your involvement with the 6th Annual Live Locally 5K. We are thrilled to announce that together we were able to raise an additional $3,000 to be given to Mission Valley Aquatics. This brings Live Locally’s total contribution to the pool, to OVER $10,000! LL 2012 Donation Check
We need to say a huge thank you to our signature sponsors. Their continued support is what makes this race possible. We are humbled each and every year that our signature sponsors continue to find value in this race and support the event. We sincerely thank you.

We also want to mention our emcee, Shawn Hendrickson. Thank you for keeping us organized and entertained
throughout the day. We also appreciate that you have Polson Pride, and that shows through in the efforts you put into this race each year. Thank you. I know one of the favorite parts of this race are the numerous locally donated prizes for the drawing. We gave away over 50 items this year, so thank you so much to the many local businesses who contributed to this portion of the race.

We need to say another big thank you to the volunteers. From fruit cutting, to decorating, to serving food, to keeping the racers safe on the roads, your involvement in this race is so critical to keep it running without a hitch. Thank you greatly for your help!

Thanks to Sara Gunderson for making the amazing awards this year and to Mike Lozar/Total Screen Design for designing another great shirt for 2012! We are so lucky to have such talented people, from right here in Polson.

And finally, thank you again to all the participants who weathered the rain this weekend to join in the fun of the Live Locally 5K. We hope you enjoyed the course, prizes, music, jokes from Shawn, food and awards. LL 1012 Canine Finish

We sure enjoyed having you all join us for this event. Congratulations to all of the age group winners (listed below) and to everyone who participated (see link at top of page for complete times)!

Thanks again, and we look forward to seeing you all again next year!
Heather & Sarah

2012 Signature Sponsors
Super 1 Foods, Advocare, Navigator Travel
Hu Beaver Builder, Glacier Bank, Stene Aviation
Wal-mart, Total Screen Design, Moore Appraising
The Cove Deli & Pizza, Fidelity Title Agency, Wash-n-Go
Community Bank, First Interstate Bank, Western States Insurance
Anderson Radio Broadcasting, Lake County Public Health
Providence St. Joseph Medical Center St., Luke Community Healthcare
Polson Health/Kalispell Regional Medical Center

Age Group Winners
AGE GROUP: FEMALE, MALE
13 & Under Anna Young, Connor Wagner
14-19 Tiara Duford, Evan Iddings
20-29 Breane Utgaard, Bruce Genzel
39-39 Raina Stene, Jonathan Manuel
40-49 Lisa Iddings, Jarrod Shew
50-59 Kathy Smith, Bruce Gerlach
60-69 Pat Bristol, Jesse Barry
70+ Maureen Redfield, Dick Anderson

9/18/2012 ~ Live Locally 5K Event!

Live Locally 2012 5K Run/Walk
“Make a Splash…Change a Life” ~Mission Valley Aquatics
REGRISTRATION FORM2011 Start

Country Pasta and Health Care Plus are excited to announce the 6th annual Live Locally 5K Run/Walk to promote lung health awareness and National Pasta month! This year’s event will again be hosted by Health Care Plus in Polson, and feature refreshments and prizes donated by your local business community. Race participants will also receive a shirt and goodie bag at registration.

Here’s some important information:
Date: Saturday, October 20, 2012
Location: Health Care Plus – One, 7th Avenue East – Polson, MT
Times: Race day registration and packet pick-up begin at 9:00 am
Race begins at 10:00 am
Pre-Registration: Now through September 27th – $15
Registration: September 27th – October 20th – $20  Registration forms should be turned in to Health Care Plus.
Questions: Contact Health Care Plus at 406-883-3910

All proceeds from this year’s race will be donated to Mission Valley Aquatics, whose vision is “to provide a state-of-the-art aquatic facility that enhances the health, fitness, safety, recreation and quality of life for all in the Mission Valley.” Through years of hard work, careful planning, tireless fundraising and perseverance, the dream for this facility is finally coming true! Here’s a brief update from MVA on the status of the building and fundraising projects.
“In case you haven’t been to the site lately, you may be pleased to know construction is nearly complete with an anticipated November 2012 opening date. To date, we have raised $3.3 million and borrowed $1 million in private loans, but we have not quite reached our fundraising goal for the $5.2 million project.”
The aquatic center will feature an 8 lane, 25 yard lap pool (that meets specifications for high school state level swim meets) and a smaller pool “suitable for instruction, therapy and aqua aerobics.” Not only will a facility like this encourage and strengthen healthy exercise habits in our youth (and those still young at heart!), but meets and events held in this facility will bring people in to Polson, with dollars to spend strengthening our business community. Definitely a win-win situation!

Come participate in the Live Locally 5K Run/Walk on October 20th and be a part of making Polson healthy!!

Live Locally shirt history

11/29/2011 ~ Country Pasta Tours Yellowstone

July 27-28, 2011

Here’s how it all happened, really…

Our wonderful Montana distributor Randy Lindberg of Quality Foods Distributing in Bozeman stopped by Country Foods to pick up an order one day in early June. He mentioned that he was able to place our 2 Country Pasta items in the 6 grocery store locations within Yellowstone National park…and that the folks in charge would like some demo (sampling) support. Needless to say, we were immediately excited! Honestly…to go spend a few days in Yellowstone during summer “working.” Who could pass that opportunity up?

West Yellowstone Entrance

West Yellowstone Entrance

Arrangements were made, and by arrangements I mean that all the hotels were booked up in West Yellowstone, MT (unless we were willing to fork out $265!) where we would spend our first night. Our choices limited, Heather managed to secure the last KOA Kabin at a campground just outside of West Yellowstone (whew!). For night number two, she finagled a 12’ x 12’ tent site near the Grant Village store. Fortunately (we checked) both locations had shower facilities available! For each day in the park, we planned to sample a cold pasta salad at two locations, spending a few hours in each.

Since we were going to “rough it” in the Park, we spent some time digging up our camping lists, comparing notes and making adjustments. Needless to say, between Heather’s extensive Montana backpacking and hiking experiences and my week-long childhood camping expeditions into the Eagle Cap Wilderness in Oregon- we were over prepared! I won’t include the whole list, but here is a sampling: Can opener, tent, tarp, sleeping bag, pillow (I STILL forgot mine!), bucket for dishes, axe, firewood (no one wants to pay ridiculous prices for a small box of firewood in a park… come on), coolers filled with pasta, ice, headlamp, FOOD, bottled water, sampling equipment, gift basket (we gave away a prize), bug spray, lantern, towel (drat, I forgot that too)… and the list goes on!

After taking bets on whether or not my packing skills were up to the task, we stuffed every available nook and cranny of the Nissan Murano full of supplies and took off! After a (mostly) uneventful drive, we arrived in West Yellowstone just about dinnertime. We unpacked what we needed for the night at the KOA Kabin and headed into town to find some vittles. We ended up at a pizza joint in town, full of locals enjoying the sports bar. The Kabin was comfortable, but I can’t remember the last time I slept on the top bunk. Fortunately, I didn’t roll out and hit the floor. In the morning, we feasted on instant oatmeal and steaming hot Tipu’s Chai before packing up and heading to our first store.

Canyon Village was bustling and full of activity by 10 am, and everyone was on a mission! Our little table was next to the cash register and across the aisle from the ice cream, so pasta was a tough sell in this store! We persevered, made some new friends and departed with high hopes for store number two. We stopped to have peanut butter & jelly sandwiches at a beautiful waterfall along the way and got some great pictures. While crossing river to the Fishing Bridge store, we got an up close and personal look at a wandering bison working his way back to the wilderness. Fishing Bridge was an easier place to sample; we set up outside between the two entrances and were able to chat more with folks going in and out. They were also hungrier at this time of day, and we were happier with our results!

Hungry Hikers

Hungry Hikers

That evening we drove to Grant Village, where we would stay the night in our deluxe…tent. Being “experienced” campers, we pitched the tent and started a fire before the temperature dropped. We had been eagerly awaiting the chance to try Hungry Hiker’s Beef Stroganoff (they of course use Country Pasta). So we tore open the package, followed the directions, and enjoyed a delicious hot meal! After dinner and dishes, okay – just one dish, we enjoyed s’mores over the campfire and planned our attack on the next 2 stores. After a chilly, semi-comfortable night listening to the “neighbors,” morning brought welcome warmth and purpose.

The next event was scheduled for 10 A.M. in Grant Village’s store. We gave out many samples to excited customers and learned several interesting tidbits about the park from the folks who return each summer to work there. We even heard a story about a sleepy bison who loved to spend the night just outside the door to a store employee’s RV. She would routinely call in to work explaining that she would arrive after the bison got up for the day!

Moving to our final location was very exciting, since we would be setting up at the largest Old Faithful store. This store has two levels, and was wall-to-wall people for the entire 3 hours we were there! We sampled to folks who had traveled from all the way from Israel to vacation in the Park. We met folks who had used our products for years, as well as many people who had never heard of Country Pasta. Near the end of the afternoon, Heather was kind enough to hold down the fort while I watched Old Faithful in person (for the first time). What a sight!

When we served ourselves out of a job, we packed our supplies (and souvenirs) in to the car one last time and prepared for the drive back to Polson. It was agreed that we should reflect on our time in Yellowstone while enjoying Montana-made Wilcoxson’s ice cream, available upstairs in the Old Faithful store. We had a memorable trip, and it was an exciting opportunity that I am glad we were able to participate in. As we drove out of the park toward West Yellowstone and home, we tallied the license plates we had seen on our short 2 day visit. The results are surprising…we counted plates from 45 states and 4 Canadian provinces. What a trip!!

Check out our slideshow for the highlights…including Old Faithful!

10/26/2011 ~ Live Locally Results!!!

THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU

Melinda and Heather

Melinda and Heather

We want to extend a HUGE thank you to everyone who helped support this year’s Live Locally event!! Whether you donated prizes, time and talent, food, support, money, best wishes or just your smiling face-you are appreciated! This race was the best attended ever and Melinda is overwhelmed with the community spirit and generosity (so are we!!). Let’s keep her in our thoughts and continue to help her reach her goal: London 2012. We think she can make it 🙂

Hats and bracelets are still for sale at Health Care Plus. All proceeds go to Melinda to help with the continued costs of training and travel.

Click on the link to check out your times… 2011 LIVE LOCALLY RESULTS
See you all next year!!
Enjoy…

10/24/2011 ~ Park 2 Park Ride

This summer Country Pasta helped support the Park 2 Park ride in Montana. Bicycle riders begin their journey at Glacier National park and ride for several days, until they reach Yellowstone National Park, a total of about 400 miles. This event supports CASA, or Court Appointed Special Advocates. CASA volunteers help  abused and neglected children in Montana, and this year’s event raised over $60,000 for the cause. Below is a heartfelt letter from the race coordinator. Thanks everyone for doing your part!
Park 2 Park Riders enjoy some down time!
Park 2 Park 2011 is “in the books!”  I’m sure you’ve heard from Susen by now.  It was a wonderfully successful ride with a full group of 51 full time riders and 4 part time, and preliminary reports are that we are very close to our goal for fund raising.  In addition, everyone enjoyed the ride!  Thank you to Country Pasta along with many other donors who helped to support the ride in so many ways.  The pasta dish was a great hit for our dinner in Livingston on Thursday evening, and the samples were placed at each place setting on the tables.  They disappeared quickly!!  Thanks for introducing me to Country Pasta!  I’ve been promoting your products every chance I get these days, including our soup luncheon at church last Sunday!  Thank you for supporting Susen, for your support of Park 2 Park, and, most importantly, your support of the children in the CASA programs in Montana.   Sincerely, Shirley Folkwein Park 2 Park Coordinator

Creamy Spinach Country Pasta

Servings: 4-6

Creamy Spinach Country Pasta

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 16 oz. Country Pasta
  • 4 cloves garlic or 2 rounded tsp. minced garlic
  • 2 ½ oz. Boursin Garlic & Herb spreadable cheese
  • 1 ½ oz. cream cheese
  • 1-1 ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 3 C. packed baby spinach leaves
  • ½ C. freshly grated parmesan cheese

Instructions

  1. Prepare Country Pasta according to package directions. Drain thoroughly and set aside.
  2. Rinse and pat dry spinach leaves. Combine 2 C. spinach, all the garlic, salt, pepper, cream cheese and Boursin in a food processor. Blend for approximately 2 minutes, or until well mixed and creamy.
  3. Roughly chop remaining cup of spinach leaves, add to spinach mixture and pour over hot pasta.
  4. Add the freshly grated parmesan and mix until pasta is well coated.

Notes

This dish can also be served with sautéed chicken breast or crumbled bacon for meat-lovers!

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http://countrypasta.com/creamy-spinach-country-pasta/

 

9/15/2011 ~ Live Locally 5K Run/Walk

Owen 2012 Hat

Owen 2012 Hat

Live Locally 2011
Saturday, October 22

Location: Health Care Plus – One 7th Avenue East – Polson, MT 406-883-3910
Race Begins at 10 AM
Pre-registration: Now through October 3rd – $15
Registration: October 3 through Race Day – $20

Ready for another race?

Ready for another race?

The Live Locally Race sponsors are excited to announce that this year’s fifth annual 5K Run/Walk event will again sponsor Polson’s own 2012 Olympic hopeful Melinda Owen. Melinda is a top U.S. competitor in the Pole Vault and has placed in the top 4 in indoor and outdoor competitions this year. Her mental attitude, training schedule, commitment, physical abilities and motivation are already those of an Olympian. Our goal is to financially support and encourage Melinda so she can focus on her training.

• Melinda will be joining us at the Race!!!

• As is tradition, many local businesses will donate prizes for post-race drawings. Country Pasta will provide a free spaghetti lunch for all participants. And for a special treat, Tipu’s Chai will be serving delicious Authentic Indian Chai to keep supporters warm and invigorate runners!! Stick around after the race to encourage your friends, family and coworkers – you won’t go home empty-handed!

• Fun Gear!! We will have cool “Owen 2012” stuff to buy, with proceeds donated to Melinda’s Quest.

• An on-site respiratory therapist will be available to answer any questions and provide educational resources.

Registration forms can be found here, or in local businesses around Polson. Bring your family, friends, neighbors, acquaintances and even… strangers. Help us support Melinda and make this year’s event a smashing success!!

Race organizers Heather & Sarah with Melinda Owen

Race organizers Heather & Sarah with Melinda Owen

Finished!

…Where is everyone else?? Oh, I won?

Swedish Meat Balls over Country Pasta

Swedish Meat Balls over Country Pasta

Recipe courtesy of Chris, Hingham, MT

Save RecipeSave Recipe

Ingredients

  • 1 lb. ground beef
  • 1/2 lb. ground pork (not sausage)
  • 1/2 cup finely chopped onion
  • 3/4 cup dry bread crumbs
  • 1 tbsp. dry parsley flakes
  • 1 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1 egg
  • 1/2 cup milk

Instructions

  1. Prepare Country Pasta according to package directions, drain and set aside.
  2. Combine all these ingredients in a large bowl & mix well.
  3. Make small meat balls.
  4. Brown them in a frying pan with 1/4 cup oil. (You may have to cook them in batches.)
  5. Remove just the meat balls from the fry pan and set aside.
  6. To the fry pan add 1/4 cup flour, 1 tsp. paprika, 1/2 tsp. salt & 1/2 tsp. pepper.
  7. Whisk it all together along with 2 cup boiling water.
  8. Whisk until thoroughly combined, then add 3/4 cup sour cream.
  9. Whisk until all blended.
  10. Return the meatballs to the sauce & let simmer for 15 minutes.
  11. Serve proudly over Country Pasta & ENJOY!!!!!
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http://countrypasta.com/swedish-meat-balls-over-country-pasta/

 

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10/27/2010 ~ Live Locally Results

Hand-made Torches for each age group winner!

Hand-made Torches for each age group winner!

Vision
The fourth annual Live Locally 5K, held at the Polson Health Care Plus building on October 23 was a marvelous feat of organization, planning and collaboration. Country Foods’ Heather Knutson and Health Care Plus’ Sarah Hartsoch Bird began planning this year’s race in July, wondering how they could creatively and appropriately implement the ‘Live Locally’ theme into the event. What they came up with was to donate all proceeds to Melinda Owen, a 2003 Polson graduate who has high hopes (and a good shot) to compete in the Pole Vault event at the 2012 Olympics in London, England.

Heather, Melinda & Sarah

Heather, Melinda & Sarah

Support
Sarah and Heather started putting on the miles to gather sponsorships, prize donations, and support from local businesses to help make the event a success, and wound up with some amazing contributions. Country Foods and Health Care Plus would like to officially thank ALL our contributors, whether the contribution was a sponsorship, prize, time and effort, or just a good idea! Without you and your business’ support, the Live Locally 5K event would not have been the amazing success it was.

Participation

Owen 2012 Hat

Owen 2012 Hat

This year’s race registrations totaled 231, a record high! Melinda was on hand signing autographs, taking photos, and handing out awards (miniature torches!!). There were over 85 prizes given away to race participants, and EVERY registrant received a free Sigg™ aluminum water bottle, donated on behalf of Melinda by her clothing sponsor, lululemon. Each runner also received a stylish race shirt, designed by Total Screen Designs Mike Lozar, and a bag of Country Pasta. A bonus to this year’s event was the sale of military and baseball style hats, tastefully embroidered with “Owen 2012.” This stroke of genius helped raise additional funds for Melinda and her Olympic dreams.

Results
2010 Live Locally Race Results
We are proud to say that this year’s Live Locally 5K event raised over $4,000 for Melinda!! Additionally, Country Foods has chosen to become the first Big Sky Club sponsor of Melinda’s Olympic journey. We are honored to support Melinda’s strong character and athletic talents. You can follow, encourage and support Melinda on her blog and Facebook as she trains, competes and prepares for the Big Event!

Melinda Owen with overall winners Jake Hartsoch & Ann Penturf

Melinda Owen with overall winners Jake Hartsoch & Ann Penturf

Savory Harvest Fettuccine

Servings: 4-6

Savory Harvest Fettuccine
Save RecipeSave Recipe

Ingredients

  • ½ lb chopped bacon
  • 1 medium onion, chopped
  • 6 garlic cloves, finely minced
  • 2 medium shallots, chopped
  • 2-3 green onions, sliced
  • 2 C. cherry tomatoes, rinsed and halved
  • 3-4 C. sliced zucchini
  • ½ tsp. Salt (to taste)
  • 1 large lemon, for juice
  • ¼ C. grated Parmesan cheese
  • 16 oz. Country Pasta Homemade Style Egg Pasta

Instructions

  1. In a large pot, bring water for pasta to a boil, and then cook pasta according to package directions.
  2. Drain, toss with a little olive oil or butter, and set aside.
  3. Chop bacon into bits, then place in a large skillet over medium heat until crispy.
  4. While bacon cooks, chop onion, garlic, green onion, shallots.
  5. Remove bacon bits to paper towel to drain, and sauté vegetables in 2 Tbsp. bacon drippings until tender, 3-4 minutes.
  6. Slice the zucchini and halve the tomatoes.
  7. Add zucchini to the pan and salt mixture to taste. Continue cooking until zucchini is tender, about another 6-8 minutes.
  8. Add lemon juice, bacon and tomatoes, cook for 1 additional minute.
  9. Transfer vegetable mixture to serving bowl and sprinkle with cheese.

Notes

Serve with green beans or a fresh garden salad and dinner rolls. For a meatier version, add Italian Link Sausage.

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http://countrypasta.com/savory-harvest-fettuccine/

 

9/24/2010 ~ Live Locally Focus

October 23, 2010 at 10:00 am. HealthCare Plus, Polson

Live Locally 2010 Entry Form
Live Locally Supports Olympic Hopeful Melinda Owen
Melinda Owen
Live Locally is excited to be donating all proceeds from the 2010 race to Melinda Owen. Melinda, a 2003 graduate of Polson High School, is living out her dream of competing in the 2012 Summer Olympic Games to be held in London, England. She is currently in the pole vault training program in San Diego, California.
Live Locally is proud to be a part of her path towards achieving this dream. “Being able to contribute to a local athlete is exactly what Live Locally is all about,” says Sarah Hartsoch from HealthCare Plus. “When we started this race 4 years ago, the idea was to promote and support our local businesses and people, and encourage a sense of community.”
Melinda Owen is not only a tremendous athlete, but also an amazing and positive person. Melinda Owen in Action!Heather Knutson from Country Pasta has known Melinda her whole life. “She is a goal-driven person, who has always maintained who she is throughout all her challenges. Our community, and especially the young people of Polson have a great role model in Melinda,” comments Knutson.
Melinda plans to attend this year’s race on October 23, and will be signing autographs and available to talk about her experiences in train¬ing for the Olympics. We hope you are as excited as we are to support our local Olympic hopeful.
Sponsorship & Donations
Interested in sponsoring or donating an item or gift certificate to be given away? There’s still plenty of time and opportunity to do so. We offer two levels—signature sponsorship and donating sponsors.
Signature Sponsors:
Get logo on back of race shirt, name mentions on radio advertising, name on all emails and correspondence, signature sponsor sign at the race, one complimentary entry form.
Donating Sponsors:
Donating sponsors can donate any item or value of gift certificate they would like. These items are given away in a prize drawing following the race. This is a very fun part of the event, as all participants can win. Donating sponsors are listed on the race shirt, and are noted when giving their donated prize away.
Please call or email if you are interested in sponsoring or donating.
Heather Knutson
212-0489
livelocally@hotmail.com

A Special THANK YOU to our Signature Sponsors
Anderson Radio Broadcasting Finish Strong!!
Navigator Travel
First Interstate Bank
Super 1 Foods
Western States Insurance
Total Screen Design
Wal-Mart
Glacier Bank
Lake County Public Health
Mission Mountain Realty
St. Luke Community Clinic
1st Citizen’s Bank
Hu Beaver Builder
Fidelity Title
Community Bank
Stene Aviation
Country Pasta
Health Care Plus

Questions or comments? E-mail us at livelocally@hotmail.com or call 406-883-3910.

9/7/2010 ~ Live Locally 5K Returns to Polson October 23, 2010!!

Live Locally 2010 Entry Form

In honor of Lung Health Awareness & National Pasta Month, HealthCare Plus and Country Pasta have teamed up to provide a 5K Run/Walk on October 23rd. Our “Live Locally” theme encourages participants to support local communities in their everyday activities.
In honor of our theme, all proceeds will be donated to Melinda Owen, a Polson graduate who is training for the Summer Olympic Games in 2012. Follow Melinda’s training and events on Facebook!
There will be educational resources in regards to Lung Health, including an onsite respiratory therapist to answer questions. All participants will receive free pasta and there will be an open prize drawing following the race with prizes supplied by local businesses.
Brochures and sign up forms are available at local Polson businesses, or print and mail the Entry Form above to HCP (address listed on form).The Finish Line

Italian Tomato Bake

Italian Tomato Bake

A hearty, wholesome, and tasty dish!

Save RecipeSave Recipe

Ingredients

  • Extra-virgin olive oil (for coating and drizzling)
  • 1 C ricotta cheese
  • 2 egg yolks
  • 1 C grated pecorino romano cheese
  • Generous pinch of freshly grated nutmeg
  • Handful of fresh flat-leaf (Italian) parsley leaves, coarsely chopped
  • Salt and freshly ground pepper
  • 1 lb. Country Pasta Homemade Style Egg Noodles, cooked and drained
  • 1 jar spaghetti sauce
  • ½ lb. mozzarella cheese, cut into small cubes
  • ½ jar sun-dried tomatoes
  • Italian Sausage
  • 2 cloves garlic, minced

Instructions

  1. Preheat the oven to 425 degrees.
  2. Lightly coat a 10 x 12” baking dish with olive oil.
  3. Brown sausage.
  4. Halfway through, add garlic and continue cooking.
  5. Combine the sausage, ricotta, egg yolks, ½ cup of the pecorino romano, nutmeg, sun dried tomatoes, and parsley in a large bowl.
  6. Season with salt and pepper to taste, and mix together.
  7. Add cooked and drained pasta to the ricotta mixture.
  8. Toss well.
  9. Add the heated tomato sauce and the mozzarella and toss again.
  10. Transfer the mixture to the prepared baking dish and smooth the top.
  11. Sprinkle the remaining grated cheese over the top and drizzle with olive oil.
  12. Bake, uncovered, until bubbling hot and lightly browned, about 20 minutes.
  13. Let rest for 3-4 minutes before serving.
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http://countrypasta.com/italian-tomato-bake/

25 Acts of Kindness

As many of you know, 2015 marks Country Pasta’s 25th year of business, and you may have seen that we started the year by purchasing a local shopper’s groceries for her as our first of 25 Acts of Kindness. I wanted to share with you a little more about this concept and why we are doing it.

Blog Pic

Country Pasta founders, Dean and Linda Knutson, displaying the quality semolina they use to make the product and the early packages of Country Pasta.

To be quite honest, I stole the idea from another company I heard was celebrating their 60th year in business last year. Upon first hearing about this, I thought it was a great concept, and one I thought was worth jumping on board with.

At the supermarket today, consumers are overwhelmed with product options to choose from. One of the most interesting things to me lately has been the multiple options of the same item, just in different sizes. Does anyone know how many different ways you can purchase a candy bar these days? You have regular size, king size, fun size, miniatures, bite size…did I even get them all? We recognize that you have many options to select from, and we greatly appreciate 25 years of support for Homemade Style Country Pasta products. In an effort to give back to our customers, we are coming up with 25 ways that we can say thanks, while have fun doing it!

In addition to surprising shoppers by purchasing their groceries, we have also donated to food banks, and have plans to give pasta away, Montana themed items away, and are launching one of our big acts of the year, which is a Montana trip give-away. One lucky customer and their guest will win a trip for two to Montana to enjoy the beauty of this area we get to call home – including a boat cruise around Flathead Lake, a visit to our headquarters, a trip to Glacier National Park, and many more fun activities.

So we look forward to continuing our 25 Acts and we hope you will have as much fun with this as we plan to. And once again, we thank you for being a valued customer. Here’s to the next 25!

Heather Signature

 

Creamy Lemon Casserole

Servings: 4

Creamy Lemon Casserole

20 minPrep Time

35 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 16 oz. Country Pasta, cooked according to pkg. directions
  • 4 Tbsp. butter
  • 2 (or more) cloves garlic, finely chopped
  • 1-2 lemons, one zested & juiced.
  • Use the second lemon for more juice!
  • 2 Tbsp. olive oil
  • 3-4 oz. grated Parmesan cheese
  • ¼ c. chopped parsley
  • 2 c. sour cream
  • ½ -1 tsp. sea salt (to taste)

Instructions

  1. Cook pasta according to package directions, drain and rinse in warm water. Set aside.
  2. Preheat oven to 375°.
  3. In a medium skillet, melt butter with olive oil over low heat.
  4. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater.
  5. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first.
  6. Remove from heat, add sour cream and mix well.
  7. Add lemon zest and salt to taste.
  8. Pour mixture over drained pasta and stir until pasta is well coated.
  9. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes.
  10. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown.
  11. Remove from oven, add a little more fresh lemon juice, and top with chopped parsley and grated Parmesan. Allow to cool (and melt cheese) for 5 minutes, then serve.
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http://countrypasta.com/creamy-lemon-casserole/

Oh…so good!

 

 

 

 

Polish Country Pasta

Servings: 6

Polish Country Pasta
Save RecipeSave Recipe

Ingredients

  • 1 ½ pounds boneless chuck steak. Trim fat and cube into ½ inch pieces.
  • ½ medium green pepper, coarsely chopped
  • ½ medium red pepper, coarsely chopped
  • 1 medium sweet onion, chopped
  • 2 large tomatoes, chopped in large chunks
  • 2 cloves garlic, minced
  • 1 Tbs. shortening
  • ½ cup ketchup
  • 1/4 cup brown sugar flavored bbq sauce
  • ¼ cup water
  • Salt and Pepper to taste
  • 16 oz. Country Pasta Egg or Wide Egg noodles

Instructions

  1. Melt shortening in large, heavy skillet.
  2. Add green and red pepper, onion and garlic and brown for 2 – 3 minutes.
  3. Add tomato chunks and chuck steak, mix well and allow steak to brown slightly.
  4. Blend ketchup and water in small bowl, and add to skillet.
  5. Allow mixture to come to a boil, then lower temperature to simmer the sauce for about 20 minutes.
  6. While simmering, cook 16 ounces of Country Pasta Egg or Wide Egg noodles (I recommend Wide Egg) according to package directions.
  7. Serve sauce over hot egg noodles with garlic bread or rolls.
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http://countrypasta.com/polish-country-pasta/

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6/1/2010 ~ Helena Race for the Cure 2010

Country Pasta joined over 4,400 participants in support of the Montana Susan G. Komen Race for the Cure in Helena Saturday, May 15, 2010. Supporters gathered near the Capitol Building wearing shirts in a rainbow of colors to help find a cure for breast cancer. There were Survivors, moms, dads, brothers, sisters, friends, kids, grandparents, babies in strollers, dogs, balloons, food, giveaways, racers, runners, joggers, walkers and even a pink Policeman!  Throughout the morning Country Pasta representatives wore Volunteer shirts. During the 5K race we lined up near the finish line to cheer for the racers, and changed into our green and pink Country Pasta shirts in support of our Team Runner.


Country Pasta donated time and funds to support Survivor Activities. We were privileged to help Survivors and their families have great parking spots, a quick and painless registration process, lots of free stuff, and shirt signs celebrating or honoring those who have been affected by breast cancer.  We met some inspiring people and heard many encouraging stories. Thank you to everyone who worked so hard to make this a successful, fun and exciting event. We are proud to participate and already excited for the next Komen event this September in Coeur d’ Alene, Idaho.

To see what’s going on at Country Pasta TODAY, follow us on Facebook!!

A Helena Policeman Supports the Race

A Helena Policeman Supports the Race

Cool Shirt!!

Cool Shirt!!

 

Shrimp Scampi on Country Pasta

Servings: 3-4

Shrimp Scampi on Country Pasta

A special thanks to the Barefoot Contessa (Ina Garten) for this fabulous and delicious easy recipe.

30 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • Kosher salt
  • 12 oz. Country Pasta (or ¾ lb. Fresh on Friday Linguine if you live in Polson!)
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • Grated zest from ½ lemon
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes

Instructions

  1. Cook Country Pasta according to package directions.
  2. While the pasta cooks, melt the butter and olive oil over medium-low heat in a large (12-inch), heavy skillet.
  3. Add the garlic and sauté for 1 minute.
  4. Add the shrimp, 1 ½ teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
  5. Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  6. When the pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce.
  7. Toss well and serve.

Notes

Cooking time is 30 minutes (if you can multi-task!)

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http://countrypasta.com/shrimp-scampi-on-country-pasta/

Savory Scallop Linguine

Servings: 4-6

Savory Scallop Linguine

Recipe inspiration from The Pioneer Woman's Tasty Kitchen

10 minPrep Time

18 minCook Time

28 minTotal Time

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Ingredients

  • 12 oz. Country Pasta Homemade Style Egg Pasta
  • 1 - 1.5 lbs. Giant Scallops
  • 1.5 Tbs. Olive Oil
  • 1 Tbs. Butter
  • 1/2 C. Sweet Onion (Walla Walla Sweets!), chopped
  • 4 Cloves Garlic, finely chopped
  • 3-4 Roma Tomatoes, chopped1 1/4 C. White Wine
  • 1/8 - 1/4 C. freshly minced Parsley
  • 1/2 Lemon for fresh-squeezed juice
  • Salt and Pepper

Instructions

  1. Prepare Country Pasta according to package instructions, drain thoroughly and set aside.
  2. Chop, dice, and prepare ingredients before cooking scallops, as this recipe will move quickly once you have started.
  3. Using paper towels, pat the scallops dry on all sides, then season with salt and pepper.
  4. Heat a large frying pan using high heat. Once pan is hot, add 1 Tbs. olive oil, then scallops. Arrange scallops around the edge of the pan, not touching each other.
  5. Cook for 2-3 minutes without turning, this will properly sear each portion.
  6. Turn scallops and cook for 1-2 additional minutes, until cooked through. Remove from pan.
  7. Turn heat down to low, and add 1/2 Tbs. olive oil and saute onions with the leftover scallop pieces for 30-45 seconds, or until translucent. Remove to bowl and set aside.
  8. Add butter and melt. Add chopped garlic and sauté for 10-15 seconds. Add tomatoes, return sautéed onions to pan, and stir.
  9. Increase heat to high and add white wine. Stir constantly and allow to boil for 30 seconds. Add salt and pepper to taste.
  10. Add pasta to mixture, or add mixture to pasta in large bowl. Stir well to coat pasta.
  11. Add scallops to plate and serve.
7.6.4
49
http://countrypasta.com/savory-scallop-linguine/

 

Chicken Da Vinci

Chicken Da Vinci

This is one of our favorite recipes and we hope you enjoy it as much as we do!

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Ingredients

  • 16 oz. Country Pasta Homemade Style Egg Pasta
  • ¼ cup Olive Oil
  • 1 lb. Chicken Breast, chopped into ¾ inch cubes
  • 3 Italian link sausages, cut into ½ inch slices
  • 1 medium Red Onion, sliced
  • 1 Red Bell pepper, sliced
  • 10-12 Mushrooms, quartered
  • 2 cloves Garlic, minced
  • Grated Romano Cheese, Salt and Pepper – to taste

Instructions

  1. Prepare Country Pasta according to package instructions.
  2. Drain and stir in 1/8 cup olive oil.
  3. In large skillet, heat remaining olive oil on medium-high heat.
  4. Sauté cubed chicken breast and sausage for 5 minutes.
  5. Add onion, red bell pepper and mushrooms, cooking until meat is cooked through.
  6. Add 2 cloves minced garlic in last 5 minutes.
  7. Toss all ingredients together, sprinkle with fresh grated Romano cheese and season with salt and pepper to taste.
7.6.4
43
http://countrypasta.com/chicken-da-vinci/

 

11/2/2009 ~ Live Locally 2009

Finish with a Smile

"I think I can... I think I can!"
“I think I can… I think I can!”
On your mark...get set...BANG!
On your mark…get set…BANG!

 

Encouraging people to live  healthy lifestyles, including eating well and regular exercise, is one of Country Pasta’s goals. October celebrated National Pasta Month and National Healthy Lung Month (American Lung Association). In honor of these events, Country Pasta once again partnered with our local Health Care Plus organization to host the 3rd annual Live Locally 5k Run/Walk on October 24th. Each year this event donates all proceeds to Mission Valley Aquatics, helping to design and construct an indoor swimming facility for Lake County Montana.

This year we had a fantastic turn out, with over 150 participants! Winners in each category received handmade miniature tipis (pictured below). Entrants were also eligible for post-race prizes donated by local businesses. Donations included everything from free coffee and movie tickets to 18 holes of carted golf! The participant who came the farthest to compete in our race traveled a whopping 1281 miles from Los Angeles, California!

If you’re in the area next October, come join us for the race. We’ll begin preparing next summer for another fantastic event! Thank you Polson for your support!!

Handmade Prizes for Age Group Winners

Handmade Prizes for Age Group Winners

 

Parmesan Italian Meatballs and Sauce

Servings: 6

Parmesan Italian Meatballs and Sauce
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Ingredients

    Meatballs
  • ½ lb. lean ground beef
  • ½ lb. pork sausage
  • 1 large egg
  • Salt and Pepper
  • 2 cloves finely chopped garlic
  • ¼ c. freshly grated parmesan
  • ½ c. white bread crumbs
  • 1-2 Tbsp. olive oil
  • Sauce
  • 3 Tbsp. olive oil
  • 1 Tbsp. dried parsley (less if using fresh parsley)
  • 1 clove minced garlic
  • 2 (29 oz.) cans tomato puree
  • 1 (6 oz.) can tomato paste
  • 1 can (your choice of size) stewed tomatoes
  • 1 tsp. sugar

Instructions

    Meatballs
  1. Mix all ingredients together in large mixing bowl until evenly distributed (it’s ok to get your hands dirty here!).
  2. Form into 1 ½ to 2 inch meatballs, according to preference.
  3. Heat olive oil in large heavy skillet, add meatballs and brown on all sides; 10-15 minutes total.
  4. Sauce
  5. In large pot combine all ingredients.
  6. Mix until tomato paste is well incorporated.
  7. Bring to boil, then reduce heat and simmer for 30 minutes.
  8. Add browned meatballs and simmer an additional 30 minutes.
  9. Cook 16 oz. Country Pasta according to package directions.
  10. Drain and place in large serving bowl.
  11. Serve meatballs and sauce over warm pasta and enjoy!
7.6.4
30
http://countrypasta.com/parmesan-italian-meatballs-and-sauce/

 

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Abbi’s Chicken Noodle Soup

Servings: 8-10

Abbi’s Chicken Noodle Soup
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Ingredients

  • 10 cups water
  • 10 ¾ oz. can Cream of Celery Soup
  • 10 ¾ oz. can Cream of Chicken Soup
  • 10 cubes Chicken Bouillon
  • 1 ½ oz. package Onion Soup Mix
  • 2 10 ½ oz. cans chicken, drained
  • 8 oz. Country Pasta Wide Egg Pasta (1/2 pkg.), uncooked

Instructions

  1. Bring water to a boil in a stockpot.
  2. Add bouillon cubes and boil until dissolved.
  3. Add chicken, soups and soup mix; return to a boil.
  4. Stir in pasta; bring back to a boil.
  5. Reduce heat and simmer until pasta is tender, 8 to 12 minutes.

Notes

For a more colorful, healthy soup, add 1 cup chopped carrots, 1 cup chopped celery and ¼ cup sliced green onions while pasta is simmering.

7.6.4
14
http://countrypasta.com/abbis-chicken-noodle-soup/

 

Cory’s Country Pasta Shrimp Alfredo Fettuccine

Cory’s Country Pasta Shrimp Alfredo Fettuccine

Great as main course or as a side dish for grilled steak, chicken or fish.

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Ingredients

  • ½ C. butter
  • 1 lb. shrimp
  • 4 carrots, chopped
  • 1 ¼ C. well-aged cheese (Parmesan)
  • 1 celery stock, chopped
  • 2 C. half-and-half
  • ½ medium onion, finely chopped
  • 2 C. milk
  • ½ C. mushrooms, diced
  • ¼ C. flour
  • 1 Tbsp. red or green pepper, chopped
  • Salt & Pepper, to taste
  • 3 cloves garlic
  • 2 tsp. parsley
  • 1 lb. Country Pasta, cooked and drained

Instructions

  1. In a large skillet, sauté shrimp in butter until cooked.
  2. Add carrots, celery, onion, garlic, and mushrooms.
  3. In closable container, combine half-and-half, milk, and flour. Shake until mixed. Add to shrimp mixture.
  4. Add 1 C. of cheese and salt and pepper; stir.
  5. Add Country Pasta. Stir gently until covered with sauce. Top with remaining cheese.
7.6.4
50
http://countrypasta.com/corys-country-pasta-shrimp-alfredo-fettuccine/

 

Leftover Ham and Asparagus Country Pasta

Leftover Ham and Asparagus Country Pasta
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Ingredients

  • 8 oz. Country Pasta Egg Pasta, uncooked
  • 8 oz. Fresh asparagus, cut into two-inch pieces
  • ½ cup butter (one stick)
  • 2 cups heavy cream
  • ¾ cup grated Parmesan cheese
  • ¼ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • ⅛ tsp. cayenne pepper (more or less to taste)
  • 8 oz. cooked, diced ham

Instructions

  1. Cook pasta according to package directions.
  2. Add asparagus to boiling water in last five minutes of cooking.
  3. Drain.
  4. Put onto a serving platter.
  5. While the pasta is cooking, melt the butter into the cream in a medium saucepan over medium-high heat.
  6. When it begins to boil, add the Parmesan cheese and spices.
  7. Stir continuously until mixture thickens.
  8. Add the diced ham and cook, stirring an additional three to five minutes or until heated through.
  9. Pour the sauce over the pasta and asparagus.
  10. Toss and serve.
7.6.4
63
http://countrypasta.com/leftover-ham-and-asparagus-country-pasta/

 

Country Pasta Veggie Stir Fry

Servings: 4

Country Pasta Veggie Stir Fry

25 minTotal Time

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Ingredients

  • 8 oz. Country Pasta egg noodles
  • 1 cup snow peas
  • ½ cup sliced carrots
  • 1 cup fresh broccoli florets
  • ½ cup Asian Toasted Sesame dressing
  • 2 Tbsp. soy sauce
  • ¼ tsp. each: ground ginger, garlic powder (or 1 clove fresh sliced garlic) and crushed red pepper
  • ½ cup water chestnuts

Instructions

  1. Cook pasta as directed on package, drain, place in large bowl and set aside.
  2. Add snow peas, carrots and broccoli to boiling water for 3-4 minutes, then drain.
  3. Spray large nonstick skillet with cooking spray; heat on medium. Add dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
  4. Add vegetables and cook 3-4 minutes, stirring until well-coated.
  5. Add vegetable mixture to pasta; mix lightly.
  6. Spoon evenly into four serving bowls; top with water chestnuts.

Notes

Add sautéed chicken breast or shrimp for non-vegetarian version.

7.6.4
58
http://countrypasta.com/country-pasta-veggie-stir-fry/

 

Country Pasta Mushroom Garlic Fettuccine

Country Pasta Mushroom Garlic Fettuccine
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Ingredients

  • 6 tablespoons butter
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 1/2 pounds assorted fresh mushrooms, such as wild Crimini, Portobello (dark gills scraped out), and stemmed Shiitake, thickly sliced
  • 6 tablespoons chopped fresh Italian parsley, divided in half
  • 1 pound Country Pasta egg pasta, cooked and drained
  • 1/2 cup freshly grated Pecorino cheese

Instructions

  1. Melt butter with oil in large skillet over medium heat. Add garlic; sauté until lightly browned, about 3 minutes.
  2. Add fresh mushrooms; sprinkle with salt and pepper.
  3. Cover and cook until tender, stirring often, about 8 minutes. Uncover; sauté 2 minutes longer.
  4. Mix in 3 tablespoons parsley; season with salt and pepper.
  5. Add cooked pasta and 1/2 cup cheese to mushroom sauce in skillet. Toss over medium heat until heated, cheese melts, and sauce coats pasta.
  6. Mix in remaining 3 tablespoons parsley. Season with salt and pepper to taste.
  7. Transfer to large bowl and serve with more cheese.
7.6.4
57
http://countrypasta.com/country-pasta-mushroom-garlic-fettuccine/

 

Country Pasta Salad

Servings: 4

Country Pasta Salad
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Ingredients

  • 8 ounces Country Pasta egg pasta -- cut into 3-inch pieces
  • 1 tablespoon olive or vegetable oil
  • 2 cups canned whole kernel corn
  • 1 can large black olives, sliced
  • 12 cherry tomatoes -- quartered
  • ¾ cup thinly sliced green onions
  • ¼ cup minced fresh cilantro
  • 6 strips bacon -- cooked and crumbled
  • Dressing
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon paprika
  • 1 dash pepper

Instructions

  1. Cook pasta according to package directions.
  2. Place in a large bowl; toss with oil.
  3. Add the next five ingredients; stir in ¾ of the bacon.
  4. In a small bowl, whisk all dressing ingredients.
  5. Pour over spaghetti mixture; toss gently.
  6. Garnish with remaining bacon.
  7. Serve immediately or chill.
7.6.4
16
http://countrypasta.com/country-pasta-salad-2/

Amy’s Anytime Favorite!

Servings: 4

Amy’s Anytime Favorite!

Try this recipe for a quick, healthy meal with Greek flavors!

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Ingredients

  • 4-6 fresh tomatoes
  • 1 can artichokes
  • 1 c kalamata olives
  • ½ sweet onion
  • Pinch of grey salt
  • Pepper to taste
  • Bunch of Fresh basil

Instructions

  1. Quarter or dice tomatoes
  2. Quarter artichokes (if not already quartered)
  3. Smash olives
  4. Thinly slice onion
  5. Coarsely chop basil
  6. Mix all of the above together in bowl.
  7. Add olive oil to taste
  8. Cook the linguini
  9. Drain water from pasta
  10. Add pasta to bowl with above ingredients & gently mix

Notes

Serve in individual bowls and top with freshly grated cheese

7.6.4
56
http://countrypasta.com/amys-anytime-favorite/

 

Montana Lasagna

Montana Lasagna
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Ingredients

  • 1 lb. Buffalo Burger (or regular hamburger if buffalo burger not available)
  • 2 jars Alfredo sauce (or make your own)
  • 1 red pepper, cut into small pieces
  • ½ onion, chopped
  • 1 can mushrooms
  • 1 jar artichoke hearts
  • 2 cup frozen chopped spinach
  • 2 cloves garlic, minced
  • 2 cup mozzarella cheese, shredded
  • 2 cup Swiss cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • Salt/Pepper, to taste
  • Italian Seasonings (oregano, basil, etc.), to taste
  • Country Pasta fresh lasagna sheets (If fresh lasagna not available, use 1 lb. Country Pasta Wide Egg pasta, cooked)

Instructions

  1. Brown burger.
  2. Add red pepper, onion and mushrooms to meat mixture when about 1/3 through browning.
  3. Cook together, add garlic, salt and pepper, and Italian seasonings when about 2 minutes from finished.
  4. Add Alfredo and heat through for 10 minutes.
  5. Use some of sauce from jar to “grease” bottom of 9” x 13” baking dish (or can be placed in individual baking dishes as shown in picture).
  6. Layer lasagna, meat mixture, spinach, artichoke hearts, cheese. Layer approximately 2 full layers.
  7. Top with a layer of lasagna with extra Alfredo sauce smoothed over and topped with cheese mixture.
  8. Cover and bake for 45 minutes.
  9. Remove cover and brown cheese to liking.
  10. Let settle for 5 minutes out of stove before cutting.
7.6.4
31
http://countrypasta.com/montana-lasagna/

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Touches-of-Green Country Pasta — St. Patrick’s Day!

Servings: 4

Touches-of-Green Country Pasta — St. Patrick’s Day!
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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1-cup egg substitute, or pasteurized egg
  • 1/3 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Instructions

  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned.
  3. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half.
  4. Pour the mixture into a large serving bowl and let cool for 5 minutes.
  5. Mix the egg substitute and the parsley with the bacon,garlic and wine reduction.
  6. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.
  7. Add Parmesan cheese and toss, working quickly.
  8. Season with salt and freshly ground pepper to taste and serve.
7.6.4
3
http://countrypasta.com/touches-of-green-country-pasta-st-patricks-day/

Country Pasta Carbonara

Servings: 4

Country Pasta Carbonara
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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1-cup egg substitute, or pasteurized egg
  • 1/3 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste

Instructions

  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned.
  3. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half.
  4. Pour the mixture into a large serving bowl and let cool for 5 minutes.
  5. Mix the egg substitute and the parsley with the bacon, garlic and wine reduction.
  6. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.
  7. Add Parmesan cheese and toss, working quickly.
  8. Season with salt and freshly ground pepper to taste and serve.
7.6.4
5
http://countrypasta.com/country-pasta-carbonara/

 

Lemon Zucchini Country Pasta

Servings: 4

Lemon Zucchini Country Pasta
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Ingredients

  • 2 tsp. olive oil
  • 3 slices Canadian bacon, cut into thick strips
  • 4 C. zucchini thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. garlic clove, minced
  • 1/4 tsp. grated lemon peel
  • 16 oz. Country Pasta Egg Pasta, cooked, but need water before draining
  • 1 Tbsp. lemon juice
  • 1/2 C. fresh basil, sliced thin

Instructions

  1. Heat the olive oil in a large skillet over high heat.
  2. Add the Canadian bacon strips and fry, stirring, for about 2 minutes.
  3. Add the zucchini, salt and pepper. Saute until tender-crisp, about 5 minutes.
  4. Stir in garlic; saute 1 minute.
  5. Toss the mixture with the lemon peel, the hot pasta, 1/4 C. cooking water from the pasta, lemon juice, and slices of basil.
7.6.4
55
http://countrypasta.com/lemon-zucchini-country-pasta/

 

Country Pasta Alfredo

Servings: 6

Country Pasta Alfredo
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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 1-cup butter
  • ¾ pint heavy cream
  • Salt and pepper to taste
  • 1 dash garlic salt
  • 1¼ cups of Italian cheese combination (Parmesan, Romano, etc.)

Instructions

  1. Cook the pasta according to the package directions, drain.
  2. In a large saucepan, combine cream and butter; melt over low heat, stirring constantly.
  3. Add the salt, pepper and garlic salt.
  4. Stir in the cheese over medium heat until melted.
  5. Toss the pasta with the Alfredo sauce to thoroughly coat. Serve immediately.
7.6.4
54
http://countrypasta.com/country-pasta-alfredo/

 

Country Pasta & Scallops

Servings: 4

Country Pasta & Scallops

National Pasta Association Recipe

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Ingredients

  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 medium onion, cut in half and thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp. olive or vegetable oil
  • 1 28-oz. can diced tomatoes or tomato wedges, drained
  • ¼ cup pitted and chopped black olives
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
  • 1-pound small scallops
  • ¼ cup chopped fresh parsley
  • Coarsely ground black pepper

Instructions

  1. Prepare pasta according to package directions.
  2. While pasta is cooking, sauté green pepper, onion, and garlic in oil in a large skillet over medium heat for 5 minutes or until the edges of the onion turn golden.
  3. Add tomatoes, olives and oregano; heat until simmering.
  4. Add scallops and simmer 3 to 4 minutes.
  5. When pasta is done, drain it well.
  6. Toss pasta with sauce. Add parsley. Sprinkle with pepper and serve immediately.
7.6.4
53
http://countrypasta.com/country-pasta-scallops/

 

Tuna and Noodle Casserole

Tuna and Noodle Casserole
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Ingredients

    Make a white sauce of:
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 1/2 C. milk
  • Salt & Pepper
  • Add:
  • 1 can tuna
  • 1 C. sliced mushrooms
  • 1 C. grated cheese
  • 1/3 C. olives, chopped
  • 1/3 C. green pepper, chopped
  • 8 oz. Country Pasta, cooked & drained.

Instructions

  1. Mix together and put into casserole dish.
  2. Bake 30 minutes at 350 degrees.
7.6.4
52
http://countrypasta.com/tuna-and-noodle-casserole/

 

Country Tuna Stroganoff Casserole

Country Tuna Stroganoff Casserole

Enjoy this hearty, filling dish with friends and family!

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Ingredients

  • 1 can cream soup of choice
  • 1/2 C. sour cream
  • 3/4 C. milk
  • 1/2 C. mayonnaise or salad dressing
  • 7 oz. can tuna
  • 1 C. grated cheese
  • 2 Tbsp. parsley
  • 1/2 tsp. salt & pepper
  • 1 Tbsp. lemon juice
  • 8 oz. Country Pasta, cooked & drained

Instructions

  1. Combine all ingredients.
  2. Pour into 9 x 9" baking dish.
  3. Top with cracker or bread crumbs, if desired.
  4. Bake 45 minutes at 350 degrees.
  5. Top with extra grated cheese the last 15 minutes of baking.
7.6.4
51
http://countrypasta.com/country-tuna-stroganoff-casserole/

 

Quick Country Four-Cheese Turkey Casserole

Servings: 4

Quick Country Four-Cheese Turkey Casserole
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Ingredients

  • 12 oz. Country Pasta Egg Pasta, almost cooked through, still firm to the bite
  • 10-oz. package thawed frozen petite peas
  • 2 cups finely chopped cooked turkey
  • 1-cup heavy cream
  • ¼ cup each of shredded or chopped blue cheese, mozzarella, Parmesan, and ricotta
  • ¼ cup sliced almonds
  • Salt and pepper

Instructions

  1. Preheat the oven to 350 degrees.
  2. Butter a medium sized casserole dish.
  3. In a large mixing bowl, combine the turkey, pasta, and peas.
  4. In a medium saucepan on low heat, bring the cream to a simmer.
  5. Remove from heat and add the four cheeses.
  6. Add this mixture to the pasta mixture, toss to coat.
  7. Add salt and pepper to taste.
  8. Pour into prepared baking dish.
  9. Top with the almonds.
  10. Bake for 20 to 30 minutes or until bubbly.
7.6.4
40
http://countrypasta.com/quick-country-four-cheese-turkey-casserole/

 

Country Pasta Greek Chicken

Country Pasta Greek Chicken
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Ingredients

  • 8 oz. Country Pasta Homemade Style Egg Noodles, cooked & drained
  • 2 Tbsp. olive oil
  • 4 chicken breasts
  • 1 Lg. onion, chopped
  • 1 Lg. red or yellow pepper, chopped
  • 6 Tbsp. lemon juice
  • 1/2 to 3/4 cup feta cheese
  • 2 Tbsp dried oregano
  • 2 cans (14.5 oz) Italian stewed tomatoes

Instructions

  1. Saute chicken breasts in hot olive oil 3-4 minutes on each side.
  2. Sprinkle breasts with salt, pepper and garlic powder while they are cooking. (They will not be cooked all the way through.)
  3. Add onion, peppers, tomatoes, lemon juice, basil and oregano to chicken.
  4. Cover and simmer 25 minutes.
  5. Turn heat off and sprinkle feta over entire mixture.
  6. Serve chicken with tomato mixture over Country Pasta.
7.6.4
44
http://countrypasta.com/country-pasta-greek-chicken/

Italian Country Chicken

Italian Country Chicken
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Ingredients

  • 3 Tbsp olive oil
  • 1 large onion, cut into eighths
  • 2-4 garlic cloves, minced
  • 1 lb. boneless chicken breast, skinned and cut into strips
  • 1 9 oz. jar marinated artichoke hearts, undrained
  • 1 7 oz. jar roasted bell peppers, undrained
  • 1/2 C. pitted black olives, sliced
  • Salt & Pepper, to taste
  • Italian seasoning, if desired
  • 3/4 lb. Country Pasta, cooked & drained
  • Grated parmesan cheese

Instructions

  1. Add onion and garlic to cold oil.
  2. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes.
  3. Add chicken and stir until cooked through, about 5-8 minutes.
  4. Mix in artichoke hearts with liquid, peppers and olives and heat through.
  5. Season with spices.
  6. Pour over pasta and top with parmesan cheese.
7.6.4
47
http://countrypasta.com/italian-country-chicken/

Country Pasta Tequila Chicken (Cinco de Mayo!)

Servings: 4

Country Pasta Tequila Chicken (Cinco de Mayo!)
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Ingredients

  • 16 oz. Country Pasta Egg Pasta, uncooked
  • 3 Tbsp. soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1-1/4 pounds boneless, skinless chicken breast halves, cubed
  • 2 Tbsp. minced garlic
  • 1/4 red onion, sliced
  • 2 Tbsp. minced jalapeno peppers
  • 1 red bell pepper, thinly sliced
  • 3 Tbsp. butter
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cup chicken broth
  • 1/2 green bell pepper, thinly sliced
  • 3 Tbsp. tequila
  • 1 1/2 cups heavy whipping cream
  • 2 Tbsp. fresh limejuice

Instructions

  1. Cook the pasta according to the package directions.
  2. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat.
  3. Add the cilantro, garlic and jalapeno pepper and sauté for 5 minutes.
  4. Pour in the chicken broth, tequila and limejuice; bring to a boil.
  5. Cook until mixture is reduced and is a paste-like consistency.
  6. Set aside.
  7. In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes.
  8. In a medium skillet, melt the remaining tablespoon of butter.
  9. Add the onion and the three kinds of bell peppers, sauté, stirring occasionally until the peppers wilt.
  10. Add the chicken and soy sauce to the peppers.
  11. Mix together with the tequila paste and the heavy cream; bring mixture to a boil.
  12. Simmer on medium heat until the chicken is cooked through and the sauce has thickened.
  13. Add the pasta and toss gently to coat.
  14. Top with the cilantro.
7.6.4
48
http://countrypasta.com/country-pasta-tequila-chicken-cinco-de-mayo/

Country Chicken Milano

Servings: 4

Country Chicken Milano
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Ingredients

  • 1 Tbsp. butter
  • 2 cloves garlic, minced
  • 1/2 cup dry packaged sun-dried tomatoes, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 lb. skinless, boneless chicken breast halves
  • Salt and Pepper, to taste
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. chopped fresh basil
  • 8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Instructions

  1. Melt the butter in a large saucepan over low heat.
  2. Add the garlic; saute for 30 seconds.
  3. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil.
  4. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender.
  5. Stir in the cream and bring to a boil.
  6. Simmer over medium heat until thickened.
  7. Season the chicken with the salt and pepper.
  8. Warm the oil in a large skillet over medium heat.
  9. Add chicken and saute.
  10. Cook for about 4 minutes per side, or until the chicken is done inside.
  11. Transfer to a cutting board and keep warm.
  12. Discard only the fat from the skillet.
  13. Add 1/4 C. chicken broth to the pan juices in the same skillet.
  14. Over medium heat bring the broth to a boil.
  15. Reduce slightly and add to the cream sauce; stir in the basil.
  16. Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.
  17. Cut each chicken breast into slices.
  18. Place pasta on plate and top with chicken; coat with the cream sauce.
7.6.4
45
http://countrypasta.com/country-chicken-milano/

 

Country Pasta Slow-Cooker Beef Stroganoff

Servings: 6

Country Pasta Slow-Cooker Beef Stroganoff
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Ingredients

  • 1-½ pounds top round steak, cut into strips
  • Salt and pepper to taste
  • ½ onion, chopped
  • 1-10.75 oz. can condensed cream of mushroom soup
  • 1-8 oz. can mushrooms
  • ¼ cup water
  • 1 tablespoon dried chives
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 cube beef bouillon
  • ¼ cup white wine
  • 1-tablespoon all-purpose flour
  • 1-16 ounce container sour cream
  • ½ cup chopped fresh parsley
  • 16 oz. Country Pasta Wide Egg Pasta, cooked

Instructions

  1. Put steak strips in bottom of a slow cooker pot.
  2. Season with salt and pepper.
  3. Add the onion, mushroom soup, mushrooms, and water.
  4. Add seasonings (chives through bouillon).
  5. In a small bowl, combine the flour and wine.
  6. Pour into slow cooker over steak.
  7. Cover, and cook on low for 6 to 7 hours.
  8. Mix in the sour cream and parsley; continue cooking for 1 hour.
  9. Place cooked egg pasta on plates or in pasta bowls, top with crock-pot mixture.
7.6.4
29
http://countrypasta.com/country-pasta-slow-cooker-beef-stroganoff/

 

Beef Dishes|0 Comments

Country Pasta Bake

Country Pasta Bake
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Ingredients

  • 1 lb. ground beef
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 2 cloves garlic, minced
  • 1 jar spaghetti sauce
  • 1/2 tsp. salt, if desired
  • 1 tsp. oregano leaves
  • 1tsp. basil leaves
  • 8 oz. Country Pasta, cooked & drained
  • 3 eggs, beaten
  • 1 cup milk
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup parsley flakes
  • 3/4 cup parmesan cheese

Instructions

  1. Brown meat, drain.
  2. Add onion, green pepper and garlic, and cook until tender.
  3. Stir in spaghetti sauce and seasonings.
  4. Cover and simmer 15 minutes.
  5. Combine salad dressing, 1/2 cup cheese, eggs and milk.
  6. Toss cooked pasta with parsley.
  7. Layer pasta, then milk mixture and top with meat mixture in 9 x 13″ pan.
  8. Top with remaining 1/4 cup cheese.
  9. Bake at 350 degrees for 30 minutes.
7.6.4
33
http://countrypasta.com/country-pasta-bake/

 

Beef Dishes|0 Comments

Country Pasta Pizza Bake

Country Pasta Pizza Bake

Any of your favorite pizza ingredients can be added to personalize this dish – mushrooms, onions, green peppers, etc.

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Ingredients

  • 1 lb. Ground beef, browned
  • 1 15 oz. can tomato sauce
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Package of sliced pepperoni
  • 1 Can sliced black olives
  • 1.5 cup shredded Mozzarella cheese
  • 4 Heaping Handfulls of Country Pasta, cooked & drained

Instructions

  1. Mix all ingredients except cheese and pasta.
  2. Put pasta in 9 x 13″ pan.
  3. Top with meat mixture.
  4. Cover with foil and bake at 350 degrees for 30 minutes.
  5. Uncover and top with cheese.
  6. Bake another 10 minutes.
  7. Cut in squares.
7.6.4
34
http://countrypasta.com/country-pasta-pizza-bake/

 

Beef Dishes|0 Comments

Country Pasta Beef Casserole

Country Pasta Beef Casserole
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Ingredients

  • 2 lb. ground beef
  • 1 can each: cream of celery & cream of mushroom soup
  • 1 cup sour cream
  • 1/4 pimento, chopped
  • 1/4 tsp. pepper
  • 1/2 cup onion, chopped
  • 1 (4 oz) can mushrooms, sliced
  • 3/4 tsp. salt
  • 8 oz. Country Pasta, cooked & drained

Instructions

  1. Brown beef slightly in hot skillet, add onions and cook until tender.
  2. Add soups, pimento, sour cream, mushrooms, salt and pepper.
  3. Mix well, fold in pasta and pour into large buttered casserole dish, top with bread crumbs.
  4. Bake at 350 degrees for 30 minutes or until bubbly and slightly brown.
7.6.4
32
http://countrypasta.com/country-pasta-beef-casserole/

 

Beef Dishes|0 Comments

Hamburger Stroganoff

Hamburger Stroganoff

Recipe submitted by P. Moran of South Carolina

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Ingredients

  • 1/2 cup minced onion
  • 1 clove minced garlic
  • 2 tbsp butter
  • 1 1/2 lbs. lean ground beef
  • 2-3 tbsp flour
  • 1 tsp salt
  • 1/4 tsp pepper, or to taste
  • 2 cans cream of chicken soup
  • 1 cup (8 oz) sour cream
  • 1 lb. Country Pasta, cooked and drained

Instructions

  1. Saute onion and garlic in butter, over medium heat.
  2. Add meat and brown.
  3. Drain all but about 2 Tbsp of grease.
  4. Add flour, salt and pepper, stir, and cook for approximately 5 minutes.
  5. Add soups, stir and simmer uncovered for 10 minutes.
  6. Stir in sour cream.
  7. Heat through, sprinkle with parsley (optional), and serve over hot Country Pasta.
7.6.4
35
http://countrypasta.com/hamburger-stroganoff/

 

Beef Dishes|2 Comments

Country Turkey Noodle Soup

Country Turkey Noodle Soup
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Ingredients

  • Leftover Turkey (Turkey bones for broth, 3 cups turkey, cut into pieces)
  • 3 Quarts broth/water
  • 1 cup celery stalks, sliced
  • 1 cup carrots, peeled & sliced
  • 3/4 cup frozen peas
  • 1 tsp parsley
  • 1 tsp thyme
  • 1 bay leaf
  • Salt & Pepper, to taste
  • 1/2 tsp poultry seasoning
  • 3 cubes chicken bouillon
  • 8 oz. Country Pasta

Instructions

  1. Cut off excess meat from turkey bones.
  2. Cover bones with water and simmer for 2 hours.
  3. Drain bones, keep broth, and pick any additional meat off bones.
  4. Add water to broth so the liquids together equal 3 quarts.
  5. Add all other ingredients to broth.
  6. Cook 30-45 minutes on medium-high heat.
  7. Also works great with chicken.

Notes

For creamy soup, whisk together 1 cup milk and 3 tbsp. flour, then stir into soup.

If you don't have leftover chicken or turkey, you may also use canned chicken or boil chicken breasts then cut into pieces.

7.6.4
17
http://countrypasta.com/country-turkey-noodle-soup/

 

Easy Country Pasta Salad

Easy Country Pasta Salad

Wonderful for barbecues!

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Ingredients

  • 1 lb. Country Pasta
  • 1 small bottle Italian dressing
  • 1 pkg. dry Italian dressing
  • 1/2 cup. Parmesan cheese
  • 1 can sliced black olives
  • 1 tomato, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped

Instructions

  1. Cook and drain pasta.
  2. Rinse with cold water.
  3. Add both dressings and cheese.
  4. Toss well.
  5. Cool.
  6. Add remaining ingredients and chill.
7.6.4
19
http://countrypasta.com/country-pasta-salad/

 

Cocktail Weiners Country Chicken Soup

Cocktail Weiners Country Chicken Soup

Recipe submitted by K. Wastlund of Louisiana

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Ingredients

  • 1 whole chicken
  • ½ cup butter
  • 1-cup minced garlic
  • 1-cup minced onion
  • 1-cup finely diced carrots
  • 8-cups water
  • Salt and fresh cracked pepper, to taste
  • 1 package cocktail wieners
  • 2 handfuls Country Pasta Egg Pasta

Instructions

  1. Sauté onion and carrot in a deep stockpot with butter.
  2. When onions are translucent, add garlic, water, chicken, salt and fresh cracked pepper.
  3. Cook for 1 hour (or use pressure cooker for 15 minutes).
  4. Remove chicken from the pot.
  5. Add pasta to stockpot; cook until done.
  6. While pasta is cooking, de-bone the chicken, set aside.
  7. Sauté cocktail wieners in separate pan until caramelized (don’t add anything to the pan to caramelize).
  8. When pasta is just about done, add chicken and cocktail wieners.
  9. Deglaze the wiener’s sauté pan with ½ cup water and add to stockpot.
  10. Let soup come back to temperature and serve.
7.6.4
18
http://countrypasta.com/cocktail-weiners-country-chicken-soup/

 

Grilled Chicken Country Pasta Salad

Servings: 6

Grilled Chicken Country Pasta Salad
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Ingredients

  • 16 ounces Country Pasta Egg or Wide Egg Pasta
  • 1-9 oz. box frozen artichoke hearts, thawed
  • 1 pound small mushrooms, trimmed
  • 1 pound boneless, skinless chicken breast halves
  • 1-cup of ranch salad dressing
  • 1 bunch chives, chopped or ½ bunch scallions, thinly sliced

Instructions

  1. Prepare the pasta according to the package directions.
  2. Drain and rinse under cold water.
  3. Pour into a large serving bowl, set aside.
  4. Skewer mushrooms and artichoke hearts separately.
  5. Over medium/hot heat, grill the chicken until cooked through.
  6. Grill the mushrooms and artichoke hearts until tender and browned.
  7. Remove the chicken from the grill and allow to cool slightly.
  8. Remove the mushrooms and artichokes from skewers; add to the pasta.
  9. Slice chicken into bite-size pieces and add to pasta.
  10. Add ranch dressing to salad and toss gently.
  11. Garnish with chives or scallions.
7.6.4
20
http://countrypasta.com/grilled-chicken-country-pasta-salad/

 

Chicken and Country Pasta

Chicken and Country Pasta

Recipe submitted by R. Kiser of West Virginia

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Ingredients

  • 5 boneless, skinless chicken thighs
  • 3 tsp. garlic salt
  • 1/2 tsp. black pepper
  • 2 cup water
  • 1 14 oz. can chicken broth
  • 2 tbsp. butter
  • 16 oz. Country Pasta Egg Pasta, uncooked.

Instructions

  1. Season the chicken thighs with garlic salt and pepper and brown in butter in a large stockpot.
  2. Add water and chicken broth, cover and cook until the thighs are tender, and pull them apart into bite-size pieces.
  3. Add pasta, cover tightly and cook on medium heat for 22 minutes (or until pasta has desired tenderness), stirring occasionally.
  4. Vegetables, such as broccoli, zucchini, etc. may be added with the pasta.
7.6.4
22
http://countrypasta.com/chicken-and-country-pasta/

 

Spinach Fettuccine Salad

Servings: 6

Spinach Fettuccine Salad

National Pasta Association Recipe

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Ingredients

  • 8 oz. Country Pasta Egg Pasta, uncooked
  • 1 small red onion, finely chopped
  • 3 slices cooked bacon, crumbled
  • 1/2 pound mushrooms, sliced
  • 1/2 pound spinach, washed thoroughly and thickly sliced
  • 3 hard boiled eggs, sliced
  • Tarragon-Blue Cheese Vinaigrette
  • 1/4 cup vegetable oil or olive oil
  • 2 oz. crumbled blue cheese
  • 1/4 cup tarragon vinegar
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare pasta according to package directions, drain.
  2. In medium mixing bowl stir together the pasta, red onion, 1/2 the bacon, and the mushrooms.
  3. To make the vinaigrette, whisk the vegetable oil, blue cheese, vinegar, salt and pepper together in a small bowl.
  4. Toss the pasta with the vinaigrette.
  5. Spread the spinach over a large platter.
  6. Mound the pasta on top of the spinach and then garnish the salad with the hard boiled egg slices.
7.6.4
21
http://countrypasta.com/spinach-fettuccine-salad/

 

Country Pasta Garden Salad

Country Pasta Garden Salad
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Ingredients

  • 1 cup broccoli, chopped
  • 1 cup cauliflower, chopped
  • 2 stalks celery, chopped
  • 1 cucumber, chopped
  • 1/2 onion, chopped
  • 1/2 cup Parmesan cheese
  • 2 tomatoes, chopped
  • Italian Dressing of choice, enough to moisten pasta (approx. 1/2 bottle)
  • 8 oz. Country Pasta, cooked and drained

Instructions

  1. Combine all ingredients together in bowl.
  2. Cover and chill.
7.6.4
23
http://countrypasta.com/country-pasta-garden-salad/