Green Bean Alfredo with Cheese Ravioli

1 (1-pound) package frozen cheese-filled ravioli
3 Tbsp butter or margarine
1 pound fresh green beans (I used canned and it tasted delish)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1 1/2 cups whipping cream
3/4 cup dry white wine or chicken broth
3/4 tsp freshly ground pepper (this seemed a bit too much, so I sprinkled pepper to taste)
1/4 cup (1 ounce) shredded Parmesan cheese

* Cook pasta according to package directions; keep warm.
* Melt butter in a large nonstick skillet over medium-high heat; add green beans, garlic and rosemary, and saute 6 minutes or until beans are crisp-tender. Remove mixture and set aside.
* Add whipping cream to skillet, and bring to a boil, stirring constantly. Cook, stirring constantly, 10 minutes.
* Return green bean mixture to skillet; add wine and pepper and cook 5 minutes. Stir in 2 Tbsp cheese. Serve over ravioli, and sprinkle evenly with remaining 2 Tbsp cheese.

Yield: 6 servings

courtesy of Southern Living Our Readers Top-Rated Recipes

Spicy Sausage & Peppers Penne

8 oz uncooked penne pasta (I use Barilla whole wheat)
1 pound Italian turkey sausage (your choice; hot, sweet, mild) about 4 links
1 each: medium green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup coarsely chopped onion
2 garlic cloves; pressed
1 can (14.5 oz) diced tomatoes in sauce, undrained
1 can (8 oz) tomato sauce
2 tsp Italian Seasoning
1/4 cup (1 oz) grated fresh Parmesan cheese

~ Cook pasta according to package directions; drain and keep warm.

~ Meanwhile, cook sausage in skillet, over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips. Coarsely chop onion.

~ In same skillet, cook bell peppers, onion and pressed garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning. Cook and stir 1-2 minutes or until heated through.

~ Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.

This was super yum-o, definitely going to be a go-to recipe in our house!

from The Pampered Chef "It's good for you" cookbook

Pasta Con Broccoli

4 oz pasta (I use the little shells)
1 oz butter
1 oz tomato sauce
1 oz fresh mushrooms
8 oz half & half
1/2 tsp garlic
1 head broccoli; stalk removed, chopped and rinsed
1/4 cup parmesan cheese

~ cook pasta until half done, according to package directions. drain water
~ add cream, butter, garlic, tomato sauce, and broccoli; bring to a hard boil
~ when pasta is cooked, add mushrooms
~ remove from heat
~ add cheese

from the kitchen of Pasta House

Easy Chicken Divan

2 boneless, skinless chicken breasts
2 cans (10.75 oz) condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded mozzarella
3 heads broccoli
16 oz sour cream
12 oz pasta

~ preheat oven to 400 degrees
~ wash chicken, pat dry and cut into 1-inch pieces
~ rinse broccoli well in cold water. cut florets off stalks and discard stalks. put chicken and broccoli into a 13x9 baking pan.
~ in a medium bowl, mix together cream of chicken soup, sour cream and mayonnaise.
~ pour over chicken and broccoli. cover with foil and bake for 50 minutes.
~ prepare pasta according to package directions
~ after the 50 minutes, remove foil and sprinkle with mozzarella cheese. return to oven and continue baking, uncovered, for 10 minutes or until the cheese has melted and is light golden brown.
~ serve chicken over pasta