The Easiest Pasta Ever! 



1 12 oz package of Pasta Valente Spinach Linguine
1 lb. Fresh, peeled & derived shrimp
6 ounces frozen peas
6 ounces lemon flavored olive oil
1/4 cup lemon juice
1 tsp dill



In a pot of boiling water, cook pasta, after 1 minute add the shrimp and cook 2 minutes more, now add the frozen peas and cook 1 minute more. Drain and rinse with cold water. Place in a serving bowl and toss with leom olive oil, lemon juice and dill. Season with salt & pepper, serves 4-6.



Roasted Tomatoes, Goat Cheese & Spinach Linguine



1 12 oz package of Pasta Valente Spinach Linguine
4 oz package of fresh goat cheese
20 oz. package of cherry tomatoes
7 cloves of garlic chopped
3/4 cup olive oil
3 TBSP fresh chopped basil
2 TBSP salt



In a baking dish toss tomatoes, olive oil, garlic, basil and 1 TBSP salt. Bake at 375 degrees for about 1 1/2 hours. In a large stock pot add 1 TBSP salt and cook pasta for 3-4 minutes. Drain. Reserving 1 cup of the pasta water. In a large serving bowl, toss hot pasta with goat cheese and baked tomatoes. Use pasta water to stir. Serve immediately. Approximately 4-5 servings.



Seared Scallops with brown butter & Asparagus over Garlic Parsley Fettuccine.



1 12 oz package of Pasta Valente Garlic Parsley Fettuccine
1.25 lb scallops
1 stick of butter
1 lb asparagus




Cook pasta 3-4 minutes, drain. In a saucepan steam asparagus and set aside. Melt butter in a large saute pan and sear scallops both sides, on medium high heat until butter is light brown and nutty, not burned. Toss in asparagus and toss over fresh cooked pasta. Serves 4.



Spinach Pasta with Blue Cheese
          and Artichokes
1 12 oz package of pasta

4 TBSP Butter
1 medium onion sliced
2 cloves of garlic minced
1 can quartered artichoke hearts packed in water, drained
1 8 oz package of cream cheese
1 cup of milk 
4 oz of crumbled Blue Cheese
2 TBSP of fresh dill, chopped
1 Tsp salt
1 Tsp pepper

In a saute pan, melt butter and saute onions until soft, add garlic and saute 2 minutes more. Add artichokes. Add cream cheese and let soften. On low to medium heat gradually stir in milk.

Cook pasta in boiling water and drain.

Add Blue cheese, dill and salt and pepper to sauce mix and combine. Lastly toss in hot pasta.