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

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

Directions:

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. 10.  Add pasta to bowl with above ingredients & gently mix

Serve in individual bowls and top with freshly grated cheese

Serves 4

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:

Cook pasta as directed on package, drain, place in large bowl and set aside. Add snow peas, carrots and broccoli to boiling water for 3-4 minutes, then drain.

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. Add vegetables and cook 3-4 minutes, stirring until well-coated.

Add vegetable mixture to pasta; mix lightly. Spoon evenly into four serving bowls; top with water chestnuts.

*Add sauteed chicken breast or shrimp for non-vegetarian version.

Serves 4; total time 25 minutes.

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)

Directions:

Cook pasta according to package directions, drain and rinse in warm water. Set aside. Preheat oven to 375°. In a medium skillet, melt butter with olive oil over low heat. Meanwhile, finely chop your garlic and zest one whole lemon with a microplane zester or grater. When butter is melted, add garlic and squeeze lemon juice into pan. Make sure to remove seeds from lemon first. Remove from heat, add sour cream and mix well. Add lemon zest and salt to taste. Pour mixture over drained pasta and stir until pasta is well coated. Pour into an oven safe casserole dish, cover with tin foil and bake for 20-25 minutes. Uncover and bake for an additional 10 minutes, or until top begins to lightly brown. 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.

Oh…so good!

Serves 4. Prep time 20 minutes. Cook time 30-35 minutes.

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

Directions:

Prepare Country Pasta according to package instructions, drain thoroughly and set aside. Chop, dice, and prepare ingredients before cooking scallops, as this recipe will move quickly once you have started. Using paper towels, pat the scallops dry on all sides, then season with salt and pepper.

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. Cook for 2-3 minutes without turning, this will properly sear each portion. Turn scallops and cook for 1-2 additional minutes, until cooked through. Remove from pan.

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. Add butter and melt. Add chopped garlic and saute for 10-15 seconds. Add tomatoes, return sauteed onions to pan, and stir.  Increase heat to high and add white wine. Stir constantly and allow to boil for 30 seconds.  Add salt and pepper to taste.

Add pasta to mixture, or add mixture to pasta in large bowl. Stir well to coat pasta. Add scallops to plate and serve.

Prep Time: 5-10 minutes   Cook Time: 15-18 minutes    Serves 4-6

Recipe inspiration from The Pioneer Woman’s Tasty Kitchen (added by user Jan. 28, 2010 in Main Courses, Pasta).

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

Directions:

Cook Country Pasta according to package directions.

While the pasta cooks, melt the butter and olive oil over medium-low heat in a large (12-inch), heavy skillet. Add the garlic and saute for 1 minute. 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. Remove from the heat and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.

Serves 3-4  Cooking time: 30 minutes (if you can multi-task!)