Pasta

Follow the directions on the box for the pasta. Make sure you cook them al dente. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender. Remove the onions, mushrooms and garlic and set them aside until later. In the same pan...

In a stockpot, heat 2 tbsp broth over medium heat and cook the onions and garlic for about 5 minutes, until translucent. Add the remaining ingredients, except the linguine, parsley and Parmesan cheese. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 2 hours, stirring occasionally, until thick and richly colored. Taste and adjust the seasonings. In a saucepan of boiling water, cook the pasta over medium-high heat for 8 to 12 minutes. Drain and toss with the remaining 2 1/2 cups sauce and cook over low heat for about 2 minutes, so that the pasta can absorb some of the sauce. Serve immediately, sprinkled with the parsley and Parmesan cheese.

You can used a lemon olive oil or add the lemon: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

Preheat over to 250 degrees F. In a 9 X 12-inch baking dish, combine 1 1/2 cups chicken broth and the whole garlic cloves. Roast uncovered for 45 minutes to an hour (until golden brown), tossing every 10 - 15 minutes. Set aside. In a large saucepan, cook the pasta in boiling water over high heat for 8 - 12 minutes, until al dente. Drain, reserving 3/4 cup of the cooking water. Return to the saucepan, cover and keep warm over very low heat. In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat. Add the minced garlic and pepper flakes, stir and cook for 2 - 3 minutes, until the garlic turns golden but not brown. Add the pasta water. …

In a large saucepan, bring 4 quarts of water to a boil and cook the pasta for 8 to 10 minutes, until tender but firm to the bite. Meanwhile, heat 2 tbsp of the chicken broth in a large skillet over medium-high heat and add the shrimp and 1 tbsp garlic. Saute for 1 to 2 minutes, add the tomatoes and season with red pepper flakes. Cook for 1 minute longer, until the shrimp are firm and pink. Add the remaining broth, the oil, parsley and the remaining tbsp of garlic and stir. Drain the pasta and add it to the sauce. Toss thoroughly and serve immediately.

Preheat the oven to 350 degrees F. Lightly spray a shallow 9 x 13 inch baking dish with olive oil spray. In a skillet, cook the turkey, onion, garlic and broth over meium heat for about 5 minutes, until the turkey is lightly browned. Season with paprika, cayenne and red pepper flakes. Set aside. In a blender, process the cottage cheese and yogurt until smooth. Season with nutmeg and salt and pepper. Set aside. In a saucepan, cook the tomato sauce and tomato paste over medium heat, uncovered for 15 to 18 minutes, stirring until thick and smooth. Add the turkey mixture and stir to blend. Spread about 1/4 cup sauce in the baking dish and top with 3 noodles. Top with a third of the cottage cheese …