Zucchini and Tomato Pasta Sauce

I wrote this recipe as result of the fact that Aldi almost always sells zucchini :) It's a great way to incorporate it into a meal and a nice variation from traditional spaghetti sauce. I make it about once a month. Very quick to prep and it can be paired with any kind of pasta!

---

1 pound bite sized zucchini pieces (from approximately 2 medium)

2 T olive oil

2 T minced garlic

1 - 14.5 oz can Italian style petite diced tomatoes, with juice (or regular variety plus one teaspoon Italian seasoning)

1 - 8 oz can tomato sauce

1 T spaghetti seasoning mix

1 teaspoon sugar (optional)

salt and pepper to taste

hot pasta for serving

fresh parmesan for topping

---

Heat oil to medium low in large frying pan. Add garlic, once it starts to sizzle, stir for one minute. Add the zucchini, turn up to medium heat, and saute stirring frequently for 5 minutes. Add can of tomatoes, tomato sauce, and seasoning mix. Cover, reduce to medium low. Simmer for 5 minutes or until zucchini reaches desired tenderness. Salt and pepper to taste. Serve over hot pasta noodles and garnish with fresh parmesan.

Lasagna Soup

This soup tastes exactly like lasagna but you can make it in a fraction of the time and it uses a lot less cheese. Cooking the noodles separately will give you a clearer broth and thinner soup. If you cook the noodles in the soup they tend to soak up too much of the broth. Serves 4-6 people.

---

1/4 pound lean ground beef, cooked and drained

1 tablespoon olive oil

1 small onion, grated

2 teaspoons minced garlic

4 cups beef broth (1-32oz box)

2 tablespoons tomato paste

1 (14.5-ounce) can petite diced tomatoes

1 (14-ounce) can crushed tomatoes

2 tsps dried basil

1 tsp dried oregano

1 tablespoon granulated sugar

6 ounces noodles, lasagna noodles broken into bite size pieces or bowtie pasta

8 ounces ricotta cheese

1/2 cup finely shredded parmesan cheese

1 teaspoon Italian seasoning

shredded mozzarella cheese

---

Brown ground beef, drain, and set aside. Bring pot of water to boil for the noodles. 

Heat olive oil in large soup pot over medium heat. Saute onion and garlic, over medium to medium-low heat, stirring frequently, for 3-5 minutes or until onions are tender and just starting to brown. Add enough beef broth to cover bottom of pan and tomato paste and whisk until smooth. Add remaining broth, entire can of petite diced tomatoes, crushed tomatoes, and ground beef. Add basil, oregano, and sugar and stir well. Bring to low simmer and cover for 10-15 minutes. Meanwhile boil noodles, in prepared pot of boiling water, until al dente; drain, rinse with cold water, and set aside.

Combine ricotta cheese, parmesan cheese, and Italian seasoning in small bowl and set aside. Add noodles to soup, stir, and serve immediately. Garnish individual servings with a dollop of the ricotta cheese mixture and a sprinkling of mozzarella cheese.

Adapted from: cookingclassy.com

Easy Garlic Alfredo Sauce

Serves 4 people, makes about 2 cups of sauce.

---

2 tablespoons butter

1 1/2 teaspoon minced garlic

4 ounces cream cheese, softened and cut into 6-8 pieces

1 cup milk

3 ounces parmesan cheese, grated (or combination with asiago)

1/2 teaspoon ground black pepper

1/4 teaspoon salt, more to taste

---

In a medium pot or deep skillet, melt the butter over medium low or low heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring carefully with a whisk until the mixture is smooth, about 2-3 minutes. Add the milk gradually, about 1/4 cup at a time, whisking constantly. Stir in the Parmesan cheese (and or asiago), and pepper and stir until the cheese is melted. Continue to simmer until it reaches your desired consistency. Taste and add desired amount of salt. Serve immediately over hot, cooked noodles or cover to keep warm until ready to serve.

Adapted from melskitchencafe.com

Baked Tomatoes

My favorite summertime meal when our garden tomatoes are in abundance! Also works well for tomatoes from the store that aren't fully ripe and juicy, it will literally transform them!

---

8 medium or large tomatoes

olive oil

garlic salt

Italian seasoning

dried Italian bread crumbs

dried parmesan cheese

fresh cracked pepper

---

Preheat oven to 425. Cut top 1/4 of tomatoes off and discard and a tiny slice off the bottom if they don't sit flat. Remove very center core of each tomato and discard. Place in lightly greased baking dish. Brush tops with olive oil. Sprinkle garlic salt, Italian seasoning, and fresh cracked pepper on top of each tomato. Bake for 45 minutes to 1 hour until very soft and starting to brown. Remove from oven and sprinkle bread crumbs and parmesan cheese on top. Bake for an additional 5 minutes or broil for 2 minutes. Serve immediately over a bed of pasta. 

Spicy Italian Chicken and Pasta Soup

I LOVE this recipe and have been making it for a few years now but I've made a few changes to it and wanted to revise it on my blog. I also changed the name. Adapted from Your Homebased Mom

---

1/4 cup olive oil

1/2 teaspoon crushed red pepper flakes (*more for more heat)
2 teaspoons minced garlic
1 small or medium onion minced
1 can petite diced tomatoes
3 cans chicken broth (or 1 box)
8 oz shredded chicken (**see slow cooker option)
4 ounces mini bow tie pasta, Barilla brand (cooked separately to al dente, drained)
1-2 tablespoons dried basil
parmesan or mozzarella cheese shredded, for topping

---

Saute onions, garlic, and crushed red pepper in olive oil over medium heat in a medium stock pot until onions are tender. Add can of tomatoes, broth, and entire can of chicken with the water. Bring to boil and simmer for 5 minutes. Remove from heat. Stir in cooked pasta and basil. Serve with cheese sprinkled on top and toasted french bread, if desired.

*For added heat, top individual servings with crushed red pepper

**Slow cooker method: Let raw chicken cook in broth, tomatoes, and spices until chicken shreds. Add in pasta and basil at the end.

Updated 1-12-2020