Creamy Country Pasta with Salmon and Peas

Servings: 4 Servings

Creamy Country Pasta with Salmon and Peas

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 8 oz Country Pasta noodles
  • 2 TBS Butter
  • 2 Cloves Garlic Minced
  • 2 Cans Salmon (5 oz)
  • 2 TBS Flour
  • 1 Cup Frozen Peas
  • ½ Cup Heavy Cream
  • ½ Cup White Wine
  • 2 Tsp Lemon Juice
  • ½ Cup Parmesan Cheese
  • 2 Tsp chopped Mint Leaves

Instructions

  1. Cook pasta according to package directions. Reserve ½ cup of pasta water before draining.
  2. While pasta is cooking, heat butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add canned salmon and peas and sauté until salmon is heated through. Sprinkle flour over salmon and peas and sauté until well mixed. Pour in heavy cream and mix with salmon and peas. Add white wine, lemon juice and parmesan cheese. Mix well.
  4. Lower heat to simmer and stir sauce with salmon and peas until slightly thickened. Turn off heat.
  5. Add cooked pasta and ½ cup reserved pasta water. Stir together until well blended.
  6. Add mint leaves, stir.
  7. Top with parmesan cheese and enjoy!

Notes

Recipe inspired by urbanblisslife.com

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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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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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Creamy Spinach Country Pasta

Servings: 4-6

Creamy Spinach Country Pasta

10 minPrep Time

25 minCook Time

35 minTotal Time

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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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Creamy Lemon Casserole

Servings: 4

Creamy Lemon Casserole

20 minPrep Time

35 minCook Time

55 minTotal Time

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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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Oh…so good!

 

 

 

 

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

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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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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.
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https://countrypasta.com/savory-scallop-linguine/

 

Cory’s Country Pasta Shrimp Alfredo Fettuccine

Servings: 6 - 8

Cory’s Country Pasta Shrimp Alfredo Fettuccine

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

15 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

  • ½ C. butter
  • 1 lb. raw shrimp, peeled, deveined and tails removed
  • 4 carrots, finely 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 carrots, celery, onion, garlic and mushrooms in butter. Stir frequently to avoid burning. Saute for about 5 minutes or until the vegetables begin to soften.
  2. Next add shrimp to skillet and saute with vegetables until shrimp is cooked. Continue to stir frequently.
  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.
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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.

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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.
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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

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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.
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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.
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Tuna and Noodle Casserole

Servings: 6 Servings

Tuna and Noodle Casserole

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

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

Instructions

  1. White Sauce – In a skillet melt butter and then add flour. Once flour and butter are combined, whisk in the milk and allow to thicken. Add salt and pepper to taste.
  2. Once the white sauce has thickened incorporate the remaining ingredients.
  3. Mix thoroughly and place in a 9 x 12 casserole dish.
  4. Bake at 350 degrees for 30 minutes.
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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.
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