Garlic Chive Philly Cheese Fettuccine

It's hard to go wrong with cheesy, tasty pasta. This recipe combines our gluten-free Pastamore Garlic Chive Fettucine with your favorite cheese steak flavors. Bell peppers and onions pair great with an easy to make cheese sauce. Kick up the flavor with some red pepper flakes if you are looking for a little extra spice.

Ingredients:
1 12 oz package - Pastamore Garlic Chive Fettuccine (gluten-free)
1/2 lb - lean ground beef
8 oz - white mushrooms
1/2 - white onion
1 - green bell pepper
1 cup - shredded provolone cheese
1.5 cups - skim milk
1 Tbsp - corn starch
To taste - salt and black pepper
Cooking spray - as needed

Directions:
1. Rinse and remove seeds from green pepper and slice into 1/2" x 2" pieces. Thinly slice onion and quarter mushrooms.

2. Heat a large pot of water on the stove over high heat. Bring to a boil.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, add ground beef, mushrooms, onions, and bell peppers. Cook until vegetables are tender, stirring often. Season to taste with salt and black pepper.

4. Add Pastamore Garlic Chive Fettuccine to boiling water. Cook until al dente. Drain using a colander and rinse thoroughly with water. Return cooking pot.

5. Add 1 cup of skim milk along with shredded cheese in small pot over low heat. Whisk remaining milk with cornstarch. Slowly pour in cornstarch mixture, whisking often.

6.  Combine meat and vegetable mixture, cheese sauce, and pasta into large pot or bowl. Stir until combined and season to taste with salt and black pepper.

Chilaquiles

Chilaquiles are a true Mexican comfort food and are a great way to start a lazy weekend day. Like most comfort foods, there are many regional and household varieties. This recipe uses our Pastamore Bruschetta Tapenade as the tasty tomato sauce to cover the tortilla chips.

Ingredients:    serve
1/4 cup - Pastamore Bruschetta Tapenade
2 - large eggs, whisked
1/2 ounce - Mexican cheese, shredded
1/2 cup - pinto or black beans, drained
1/2 cup - grape tomatoes, rinsed
10-15 - tortilla chips
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Heat a medium non-stick pan on the stove over medium heat. Once hot, spray with cooking spray and add eggs, tomatoes, and pinto beans. Cook for 3-4 minutes mixing often. Add shredded cheese and season to taste with salt and black pepper. Cook until cheese has melted. Remove eggs from pan.

2. Add 1/4 cup Pastamore Bruschetta Tapenade and tortilla chips to pan over medium-low heat. Mix well and cook until warm.

3. Plate chips and top with cooked eggs.

Ruby Red Grapefruit Shrimp with Linguini

Have you tried our new Ruby Red Grapefruit with White Balsamic Vinegar? The vinegar has a great flavor with lots of possibilities. In this recipe, the new white balsamic vinegar is paired with our Artichoke Hearts Linguini, baby spinach, and olive oil.

Ingredients:   serves 4
1 lb - shrimp
1 12 ounce package - Pastamore Artichoke Hearts Linguini
2 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - olive oil
2 cups - baby spinach
1/4 tsp - garlic powder
To taste - salt and black pepper
As needed - water

Directions:
1. Peel and devein shrimp.

2. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke Hearts Linguini.

3. Heat large pan on the stove over medium heat. Once hot, add olive oil and shrimp. Cook for 2 minutes and flip. Season with garlic powder and to taste with salt and black pepper. Cook for 2 minutes.

4. Cook pasta until al dente and drain using a colander. Add to shrimp along with 2 Tbsp Pastamore Ruby Red Grapefruit with White Balsamic Vinegar and 1/2-1 cup water. Cook for 2-4 minutes. Add baby spinach and stir. Season to taste with salt and black pepper.

Avocado Salsa Garlic Fettuccine

Avocados and tomatoes pair perfectly with the taste of garlic and onion. This recipe makes use of this great combination with fresh ingredients and the strong flavors of our Pastamore Garlic with Toasted Onion Fettuccine. This dish is spiced up with our Pastamore Kettle Roasted Jalapeno Oil which can be substituted with red pepper flakes if your bottle is empty.

Ingredients:      
1 12 ounce package - Pastamore Garlic with Toasted Onion Fettuccine
1 - avocado
2 - large tomatoes
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil (or olive oil)
To taste - salt and black pepper

Ingredients:
1. Rinse tomatoes and dice into 1/4" cubes. Remove skin and seed from avocado and cut into 1/2" pieces.

2. Heat a large pot of water over high heat. Bring to a boil. Once boiling, add Pastamore Garlic with Toasted Onion Fettuccine.

3. Heat a large pan on the stove over medium heat. Once hot, add the Pastamore Kettle Roasted Jalapeno Oil and tomato. Cook until tomatoes are tender, stirring often.

4. Cook pasta until al dente. Drain using a colander keeping 1/2 cup of the pasta water. Combine the pasta with water and tomatoes into one pot. Mix well and season to taste with salt and black pepper. Add avocado and mix.

5. Serve and enjoy.

Sriracha Mango Baked Chicken

Tired of boring baked chicken? This recipe is a great solution thanks to the sweet and spicy flavor of our Pastamore Sriracha Mango with White Balsamic Vinegar. The chicken is great served over rice and even makes a great sandwich. Double the recipe and you will be on your way to a delicious week of prepared meals.

Ingredients:
1 lb - chicken breast
1 Tbsp - Pastamore Sriracha Mango with White Balsamic Vinegar
1 Tbsp - olive oil
1/2 tsp - black pepper
1/2 tsp - garlic powder
1/4 tsp - red pepper flakes (optional)
To taste - salt

Directions:
1. Preheat oven to 350ºF.

2. Slice chicken into 1/4" thick strips. Add to a large baking dish along with Pastamore Sriracha Mango with White Balsamic Vinegar, olive oil, black pepper, garlic powder, and salt. Mix until evenly coated.

3. Place in oven and cook until internal temperature reaches 165ºF (12-20 minutes). Remove from oven and adjust seasoning with salt.

4. Serve with rice and broccoli.

Cheesy Garlic Balsamic Chicken

Melty cheese on top of broccoli and cauliflower. How can you go wrong? This classic combination pairs perfectly with rice dressed in our Pastamore Roasted Garlic Balsamic Dipping Oil. This recipe only takes 15-20 minutes and will leave you feeling full and satisfied.

Ingredients:    serves 4-6
1 lb - chicken breast
12 ounces - California blend vegetables
4 cups - cooked rice
3 oz - Colby Jack cheese
2 Tbsp - Pastamore Roasted Garlic Balsamic Dipping Oil
As needed - cooking spray
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium heat. Coat with cooking spray.

2. Chop chicken into bite-sized pieces and add to pan. Season to taste with salt and black pepper. Cook until internal temperature reaches 165° F, stirring often.

3. Heat large pot on the stove over medium heat. Add California blend vegetables and season to taste with salt and black pepper. Cook until tender. Add cooked rice to pot along with Pastamore Roasted Garlic Balsamic Dipping Oil. Cook until warm. Adjust seasoning with salt and black pepper.

4. Plate chicken and rice/veggies mixture. Top with Colby jack cheese.

Artichoke Linguini with Grilled Pork Chops

Artichokes are delicious but are a pain to cook from scratch. The good news is that you can get the great taste of artichokes without any of the hassle thanks to our Pastamore Artichoke Hearts Linguini. The artichoke hearts linguini is available as regular pasta as well as gluten-free. The dish is so tasty that your family or friends will think it was delivered.

Ingredients:      Makes 4 servings
8 oz - Pastamore Artichoke Hearts Linguini (Pastamore Artichoke with Rosemary Linguini)
1/2 cup - Pastamore Bruschetta Tapenade
1 lb - pork chops 
1.5 Tbsp - olive oil
1/2 tsp - salt
1/2 tsp - black pepper
1/2 tsp - garlic powder
1/2 tsp - rosemary
1/4 tsp - red pepper flakes
1 lb - fresh green beans
To taste - salt and black pepper

Directions:
1. Heat grill over medium-high heat. Heat a large pot of water on the stove over high heat and bring to a boil.

2. Drizzle 1/2 Tbsp of olive oil onto pork chops and season with salt, black pepper, garlic powder, rosemary, and red pepper flakes. Add pork chops to grill. Cook to desired temperature, turning once during the cooking process.

3. Heat large non-stick pan on the stove over medium heat. Once hot add 1/2 Tbsp of olive oil and green beans. Season to taste with salt, black pepper, and garlic powder. Cook until tender.

4. Add Pastamore Artichoke Hearts Linguini to boiling water. Cook until al dente and drain using a colander. Return pasta to pot and add Pastamore Bruschetta Tapenade and 1/2 Tbsp olive oil. Season to taste with salt and black pepper.

5. Plate pasta, pork chops, and green beans.