Creamy Farmers Market Pasta Salad Food

CREAMY FARMERS MARKET PASTA SALAD

Steps:

• Combine pasta and vegetables in large bowl.
• Add cottage cheese and dressing; mix lightly.

FARMERS' MARKET PASTA SALAD

Steps:

• In a large stockpot, bring salted water to a boil over high heat. Add pasta, and cook for 10 minutes. Add squash, green beans, and bell pepper; cook for 2 minutes. Drain, and rinse with cold water. Transfer to a large bowl. Stir in tomatoes and mozzarella.
• In a small bowl, combine lemon juice and shallot. Let stand for 10 minutes.
• In the work bowl of a food processor, place parsley, basil, and oil; pulse until well blended. Pour parsley mixture over pasta mixture. Stir in shallot mixture, sugar, zest, salt, and pepper. Sprinkle with sunflower seeds. Garnish with basil and parsley, if desired.

QUICK FARMER'S MARKET PASTA

Steps:

• In a large heavy saute pan add the sliced garlic and the clusters of cherry tomatoes. Drizzle with the olive oil and season with salt and pepper. Put the pan over low-medium heat on the stove top and cook slowly until the tomatoes are just about falling apart and their juices have been extracted into the olive oil forming a nice sauce, about 35 to 40 minutes.
• Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Reserve 2 to 3 clusters of roasted tomatoes for garnish. Discard the vine stems and puree or squash the remaining tomatoes in the pan, with a spoon, so you have nice chunky pieces of tomato in all the delicious tomato juice and olive oil. Stir in the sugar. This will be the sauce for the pasta.
• In a large saute pan heat a 3-count of olive oil and saute the loose pork sausage until brown and caramelized. Remove and set aside on a plate while you cook the zucchini. To the same pan add some more olive oil and saute the zucchini until caramelized around the edges, about 2 minutes. Add the artichokes and cook for 2 to 3 more minutes. Add the sausage back to the pan and toss in pasta and the tomato sauce. Mix well over high heat to ensure everything is heated through and evenly coated. Transfer to a serving bowl or platter.
• To serve, sprinkle with Parmesan, basil leaves and top with a cluster of roasted cherry tomatoes.

FARMERS' MARKET PASTA

Steps:

• Cook spaghetti as directed on package; drain.
• Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
• Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
• Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.

FARMERS' MARKET PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; rinse under cold running water. Drain well; place in large bowl.
• Add vegetables; mix lightly. Stir in dressing.
• Refrigerate 1 hour. Stir gently before serving; sprinkle with cheese and basil.

FARMERS MARKET PASTA

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.