Easy Alfredo Linguine

Easy Alfredo Linguine with Lover's Shrimp Scampi

This new recipe is the perfect complement for Lover's Shrimp Scampi! It combines the butter and garlic flavors of the Scampi with a creamy hint of Parmesan cheese.

Easy Alfredo Linguine

2 servings of linguine noodles cooked and drained.
1/4 cup half and half
3 tablespoons butter or margarine
garlic and parmesan cheese to taste

After draining linguine, return it to the pot you cooked it in. Add all the sauce ingredients and stir. Allow to sit, covered, for about 2 minutes to thicken sauce slightly and serve with "Lovers Shrimp Scampi."

Davine Stuffed Shells

This is my lower fat and calorie rendition of a traditional San Marinese dish. I made it with my own Bolognese-style sauce for my Dad the first time he came over for dinner after we'd finished our move-in cleaning. He was impressed, and he seldom expresses that out loud with food!


Davine Stuffed Shells

2 TBS margarine
1 lb ground Sirloin
1/2 lb low fat ricotta
1/2 cup Parmesan cheese
Garlic powder, salt and pepper to taste
1 egg
1 quart Spaghetti Sauce (homemade or commercial)
22 jumbo shells

Brown the beef in the margarine, set aside to cool.

In a bowl combine the cheeses, add the cooled ground beef. Season to taste. Add egg and mix until well blended. cover bowl and refrigerate for at least an hour.

Boil shells in salted water until al dente. Rinse with cold water and allow to cool enough to handle.

Preheat oven to 425.

Cover the bottom of a 9x18 baking pan with sauce. Fill each shell with meat mixture as they are filled place them on top of the sauce. When all of the shells are filled, pour remaining sauce over the tops. Sprinkle with parmesan cheese .

Bake at 375 for 40-45 minutes, until cooked all the way through.

Calorie count - 89 per shell with sauce.

Originally posted at Simply Davine October 2007

A Midsummer Evening's Pasta

The aziago cheese in this recipe makes it a bold flavor that will be complimented, not overpowered by Cabernet or Merlot. It will even stand up to a Chianti.

A Midsummer Evening's Pasta

serves 2
2 cups of dry Farfalle (bowtie) pasta
2 roma tomatoes
1 cup of fresh basil leaves torn into bite-sized pieces
1 TBS. olive oil
salt and pepper to taste
3/4 cup of freshly shredded Aziago cheese.

Boil pasta in water with an extra drop of olive oil to keep it from sticking. Cook pasta until it is al dente.

While the pasta is cooking, dice the tomatoes and mix them with the fresh basil and olive oil. Adjust taste with salt and pepper.

When pasta is done cooking, drain it and put it in a serving bowl, immediately adding the tomato and basil mixture and the aziago cheese. Mix it to warm the additional ingredients and melt the cheese. Serve warm.

Originally posted at Simply Davine August 2003

Pasta Primavera

Pasta Primavera

2 cups cooked pasta (spiral or another fun salad shape)
3 dill pickles, chopped
1/4 cup chopped celery
1/4 cup chopped cucumbers
2 oz cheddar cheese, diced
1/2 cup chopped bell pepper
1/2 cup small broccoli florets
1/4 cup grated carrots
3 TBS robust Italian salad dressing

Combine all the vegetables and the cheddar cheese in a medium size bowl, mix gently with the Italian dressing to evenly disperse the dressing. toss the cooked pasta into the coated vegetable mixture. refrigerate overnight.

This salad is great for picnics or as a side dish with barbecued meat.

serving size, approximately 1 cup (1/4 of recipe). 144 calories.

Originally posted at Simply Davine June 2003