Pastas: Carbonara, Arugula Cream & Primavera

• 1

  Cook bacon. Set aside approximately 1 T of bacon grease after cooking. Allow bacon to cool on a paper towel. Once cool, crumple into small pieces.

• 2

  Chop garlic finely or put through press. Saute in bacon grease plus 1 T butter.

• 3

  Wash and chop parsley.

• 4

  Cook pasta.

• 5

  Add pasta to browned garlic. Add Parmesan. Add parsley. Turn off heat.

• 6

  Sprinkle with egg beater until moistened throughout.

Penne with Arugula Tomato Cream Sauce

• 1

  Prosciutto, finely diced, to taste

• 2

  14 oz tomato sauce

• 3

  8 oz light cream

• 4

  Arugula, stems removed, chopped

• 5

  Ground white pepper

• 6

  Penne pasta

• 7

  In saucepan over medium heat, combine prosciutto and tomato sauce. Bring to a boil. Simmer 3-4 minutes. Add cream and blend. Simmer for an additional 1-2 minutes. Add the arugula and allow to wilt. Season to taste with salt and pepper. Meanwhile, cook pasta. Add sauce to pasta and enjoy!

Rachel’s Pasta Primavera

• 1

  Red and yellow bell peppers

• 2

  1 red onion

• 3

  Zucchini

• 4

  Yellow squash

• 5

  Eggplant

• 6

  Garlic

• 7

  Feta or other soft goat cheese

• 8

  Wide whole wheat pasta

• 9

  Saute garlic in olive oil. Add onion and cook until soft. Add other vegetables and saute until tender. Meanwhile, cook pasta. Reserve a little of the cooking water. Add cheese to warm pasta water to dissolve into a cream sauce. Mix vegetable, cheese sauce and pasta together. Season to taste with salt and pepper.