Artichoke Squash Linguini

This recipe is a great way to enjoy some lighter flavors while still staying satisfied through the cold weather. This dish combines the flavors of zucchini and lemon with our Pastmore Artichoke Rosemary Linguini. A drizzle our of Pastamore Fig Balsamic Vinegar would make for a nice finish to your pasta dinner.

Ingredients:   makes 4 servings
1 12 oz package - Pastamore Artichoke Rosemary Linguini
2 - zucchini
1/2 - white onion
1 Tbsp - olive oil
Juice of 1 lemon
1/4 tsp - red peppers flakes (optional)
To taste - salt and black pepper

Directions:
1. Rinse zucchini and cut off top and bottom. Julienne squash and set to side. Thinly slice onion.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Artichoke Rosemary Linguini. Cook until al dente.

3. Heat a large pan on the stove over medium-low heat. Once hot, add olive oil, onion , and zucchini. Cook until browned and season to taste with salt, black pepper, and red pepper flakes. Add 1-1.5 cups water from cooking pasta. Reduce sauce.

4. Add sauce and pasta to large pot. Mix well and adjust seasoning as needed. Plate pasta and top with a large squeeze of lemon juice.

Chipotle Pretzel Sloppy Joe's

Chipotle pepper are awesome. Pretzels are awesome. So chipotle + pretzels = extra awesome. This recipe takes a delicious take on a family favorite, sloppy Joe's.  The classic dish is spiced up with our Pastamore Chipotle Chili Marinade and Grill Sauce and tasty pretzel buns.

Ingredients:  serves 4
1 lb - ground beef
1  6 oz can - tomato paste
1/4 cup - Pastamore Chipotle Chili Marinade and Grill Sauce
2 ounces - cheddar cheese, shredded
4 - pretzel buns
1/2 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Heat a large pan on the stove over medium heat. Once hot, add ground beef. Break up and add the tomato paste, red pepper flakes, and Pastamore Chipotle Chili Marinade and Grill Sauce. Cook for 10-12 minutes or until meat is cooked throughout and tender. Season to taste with salt and black pepper.

2. Cut bun in half and add 1/4 of sloppy joe mixture. Top with 1/2 ounce shredeed cheese.

Cabernet Chicken Zoodles with Bacon

One great thing about our products is that they are super versatile. Just because it says dipping oil or marinade doesn't mean you can't put it to another delicious use. This recipe using our Pastamore Cabernet and Roasted Garlic Marinade is a great example. And it's got bacon in it so it has to be good, right?

Ingredients: makes 3-4 servings
2 - zucchini
1 cup - cooked shredded chicken
4 strips - bacon, cooked
1 - tomato
2 Tbsp - Pastamore Cabernet and Roasted Garlic Marinade
To taste - salt and black pepper

Directions:
1. Heat a large pan on the stove over medium-low heat. Once hot, add Pastamore Cabernet and Roasted Garlic Marinade. Next, add shredded chicken and bacon and cook until browned.

2. Rinse tomato and dice into 1/4" cubes. Make zucchini noodles using a spiralizer. Add tomatoes and zucchini to pan. Season to taste with salt and black pepper.

3. Cook until zoodles are al dente. Adjust seasoning as needed.

Butternut Squash Bake

It's that time of year for delicious fall flavors. This includes all your favorite winter squashes such as acorn and butternut squash. This recipe adds to this fall flavor with roasted apple and our Pastamore Rosemary with Roasted Garlic Dipping Oil.

Ingredients:
1 large - butternut squash
2 - russet potatoes
2 - apples
4 - chicken sausages
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt, cinnamon, and black pepper

Directions:
1. Preheat oven to 375° F. Peel butternut squash and rinse potatoes and potatoes. Cut each sausage into 8-10 pieces.

2. Cut apples, butternut squash, and potatoes into bite-sized pieces and add to a large baking dish. Add Pastamore Rosemary with Roasted Garlic Dipping Oil and cut chicken sausage to dish. Season to taste with salt, cinnamon, and black pepper.

3. Bake until potatoes and butternut squash are tender (30-45 minutes). Stir once or twice during the cooking process.

4. Remove from oven and plate. Top with an optional drizzle of Pastamore Fig Balsamic Vinegar.

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Spicy Jalapeno Chili

With colder weather arriving it means it is time for soup, stew, and chili. This quick and easy chili is a sure fire way to stay warm thanks to our Pastamore Kettle Roasted Jalapeno Oil. Give this recipe a try the next time you're want to whip up an easy one pot dinner.

Ingredients:     serves 4
1 lb - lean ground beef
1 can - pinto beans, drained and rinsed
1 15 oz can - diced tomatoes
1 15 oz can - diced fire roasted tomatoes
1/2 - vidalia onion
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
2 cups - no salt added chicken broth
1 tsp - chili powder
1 tsp - red pepper flake
1/2 tsp - smoked paprika
1/2 tsp - cayenne pepper
1/2 tsp - garlic powder
1/2 tsp - salt
1/2 tsp - black pepper
2 ounces - cheddar cheese, shredded
As garnish - saltine crackers

Directions:
1. Remove skin from onion and roughly chop.

2. Heat a large pot on the stove over medium heat. Once hot, add ground beef. Cook until browned, mixing often. Add onion and cook until tender.

3. Add chicken broth, Pastamore Kettle Roasted Jalapeno Oil, beans, tomatoes, and spices. Bring to a boil, reduce to a simmer and cover. Cook for 20-30 minutes. Adjust seasoning with salt and pepper.

4. Serve and top with shredded cheese and crumbled crackers.

Marinara Chicken Quesadilla

Thin crust pizza with a top or quesadilla? Whatever this thing is it is delicious. The whole wheat tortillas and reduced fat cheese are a healthy nod towards some of you favorite foods, pizza and quesadillas. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to liven up some leftover chicken.

Ingredients:
2 - whole wheat soft taco size tortillas
1 ounce - 2% shredded mozzarella cheese
1/4-1/2 cup - marinara sauce
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
3 ounces - cooked chicken breast

Directions:
1. Place tortilla on plate and top with marinara sauce. Spread sauce evenly onto the tortilla leaving 1/2" space from the edge. Next, add the cooked chicken breast drizzle on 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Evenly spread the cheese over the chicken.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, carefully add the covered tortilla and top with the second tortilla. Cook until the bottom tortilla is browned and flip carefully using a large spatula.

3. Cook until second tortilla is browned. Remove from pan and cut into quarters. Plate and top with remaining 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.