Penne Perfection

2 Tbsp olive oil
3 cloves garlic, minced
3 cups sliced mushrooms
1 cup diced green pepper
1 tsp Italian seasoning
1 can (28 oz) chunky crushed tomatoes
1 cup chicken broth
1 cup shredded parmesan
2 tsp sugar
16 oz penne pasta, cooked

In skillet with olive oil, saute garlic, mushrooms, green pepper, and italian seasoning. Stir in remaining ingredients. Cover; heat through. Makes 8 servings.

notes: Hugh LOVED this with fresh basil. I don't think I had italian seasoning, so I probably threw in some basil and oregano and pepper or something. I probably also just used a small can of mushrooms and called it good. And didn't have much parmesan, so I think we might have thrown in some mozarella. Anyway, pretty easy and good, even with the changes. Definitely worth a try.

Pasta Primavera

2 T. butter
1 small onion chopped fine
8 oz white mushrooms, quartered
2 garlic cloves minced
1 14.5 oz can diced tomatoes, drained
1 c. heavy cream
12 ounces fettuccine
1 lb asparagus cut into 1 in. pieces
1 medium zucchini cut into 1/2 inch dice
1 cup frozen peas
at least 1/2 cup Parmesan
1 1/2 T lemon juice
1/4 c. sliced basil

Bring 4 qts water to a boil in a large pot for cooking pasta. Meanwhile, melt butter in large skillet over medium heat. Add onion, mushrooms, 1/2 tsp salt and 1/2 tsp pepper and cook until soft and browned, about eight min. Add garlic and cook til fragrant, approx 1 min. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.
As sauce cooks, add 2 T salt and pasta to boiling water and cook until just beginning to soften, about 6 minutes. Add asparagus to pot and cook for 1 minute. Add zucchini and cook for 2 minutes. Add peas and cook until pasta is al dente, about 1 minute. Drain pasta/veg and return to pot. Toss in cream sauce, cheese, lemon juice, basil...season with salt and pepper. Serve with extra cheese.

Notes: We tossed in a whole cup of cheese and I think it could have used even more than that. Our asparagus withered before we got this made so we used frozen broccoli instead, also very good. We forgot the lemon juice and didn't have basil, and it was still good.

Skillet Lasagna

28oz can diced tomatoes
1 Tbsp olive oil
1 onion, minced
3 garlic cloves, minced
1/8 tsp crushed red pepper
1 pound ground beef
10 lasagna noodles, broken into two inch pieces
8oz can tomato sauce
at least 3/4 cup Parmesan
1 c. ricotta
3 Tbsp chopped fresh basil

Pour tomatoes with their juices into a 1-qt container. Add water until mixture measures 1 quart. Heat oil in large skillet over med heat until shimmering. Add onion and 1/2 tsp salt and cook until onion begins to brown. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground beef and cook, until no longer pink. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium low and simmer, stirring occasionally until pasta is tender, abt 20 minutes.
Remove skillet from heat and stir in 1/2 cup (or more) grated Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining Parmesan. Serve