*~ 30 minute Pasta & Seafood ~*

[dntbgmeb4cofe]

Ravioli with Tomato-Alfredo Sauce

Ingredients:

2 packages (9 ounces each) refrigerated dried tomato or cheese filled ravioli
1 package (8 ounces) sliced mushrooms
1 large onion, coarsely chopped (1 cup)
1 jar (28 ounces) spaghetti sauce
½ cup half-and-half
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley

Directions:

1. Cook and drain ravioli as directed on package, keep warm.

2. Spray same saucepan with cooking spray, heat over medium heat.

3. Cook mushrooms and onion in saucepan about 5 minutes, stirring frequently until onion is crisp-tender.

4. Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

5. Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread. Makes 6 servings.

[dntbgmeb4cofe]

Sesame Shrimp with Snow Peas and Baby Corn

Ingredients:

2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sherry
1 Tablespoon honey
2 teaspoons cornstarch
1 Tablespoon dark sesame oil
1½ pounds large shrimp, peeled and deveined
1 Tablespoon grated peeled fresh ginger
1 garlic clove, minced
2 large scallions, chopped
½ pounds snow peas, trimmed
1 (8 ounce) can baby corn, drained
2 teaspoons sesame seeds
2 cups cooked white rice

Directions:

1. Combine the hoisin sauce, soy sauce, sherry, honey, and cornstarch in a small bowl.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.

3. Add the shrimp and stir-fry until pink (3-4 minutes), transfer the shrimp to a bowl.

4. Two skillet, add the remaining 1 teaspoon oil, ginger, garlic, and scallions. Stir fry 30 seconds.

 

 

5. Add the snow peas and baby corn and stir fry until snow peas are bright green, about 3 minutes.

6. Stir in the hoisin mixture and the reserved shrimp.

7. Bring to a boil and cook, stirring occasionally, until thickened (1-2 minutes).

8. Remove from the heat and stir in the sesame seeds.

9. Serve over white rice. Makes 4 servings.

[dntbgmeb4cofe]

Penne with Asparagus and Parmesan

Ingredients:

1 pound penne pasta
2 Tablespoons olive oil
2 garlic cloves, thinly sliced
2 (14 ½ ounce) cans diced tomatoes, undrained
1 cup chicken broth
1 ½ pounds asparagus, cut into 1 inch pieces
½ cup chopped fresh basil
½ cup grated Parmesan cheese

Directions:

1. Bring a large pot of water to a boil.

2. Cook the penne according to package directions; drain and keep warm in the pot.

2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic, cook just until begins to turn golden.

3. Add the tomatoes and broth and bring to a boil.

4. Reduce the heat and simmer, uncovered, 5 minutes.

5. Add the asparagus, cover and simmer until tender (about 5 minutes longer); pour over the penne.

6. Add the basil and parmesan cheese on top of the penne, toss to coat. Makes 4 servings.

 

[kgalvano]

BUMP!