• 1 pound fresh spinach, washed and finely sliced
• 2 scallions, finely sliced
• ½ cup butter
• Parsley, chopped
• 8 ounces ricotta or mascarpone cheese
• ½ cup heavy cream
• Salt and pepper
• 1 packet tagliatelle
• Grated parmesan

DIRECTIONS

1. Add pasta in a large pan of slated boiling water and cook according to packet instructions.
2. In a frying pan – add half the butter and sauté scallions. When scallion have softened, add spinach and parsley. After 5 minutes it will have wilted down. Season with salt and pepper.
3. In a food processor – pulse heavy cream and cheese until well combined.
4. In a frying pan – heat the remaining butter stir in the cheese mixture and spinach. Stir over medium heat and then add a little ladle of cooking water from the pasta.
5. Place drained taglatelle in a deep serving bowl, add the spinach-cheese mixture and toss everything together. Check for seasoning and serve immediately with grated parmesan.

Romama’s Note: Serve the Taglatelle with Spinach and Cheese while still warm.

Related recipes:

1. Spinach Balls
2. Tagliatelle with Shrimp Sauce
3. Spinach Pie or (The Greek Spanakopita)

• 1 cup dried mushrooms, soaked for 2 hours in warm water
• ½ cup olive oil
• 1 medium onion, sliced
• 1 pound shrimps
• 2 tablespoon Worcester sauce or soy sauce
• Salt and pepper
• 1 tablespoon ketsup
• 1 packet tagliatelle
• 4 tablespoons butter melted and kept hot

DIRECTIONS

1. Preheat the oven to 425 degrees F.
2. Drain the mushrooms and ad into small pieces until translucent. Add mushrooms and shrimps and sauté for 3-4 minutes. Stir in Worcester sauce-ketsup and season with salt and pepper. Let cook for 1-2 minutes longer.
3. Prepare pasta according to package instructions. Using a pair of tongs pull pasta out of the water and place in the shrimp sauce (don’t worry about the pasta water as it adds flavor). Give it a good stir to make sure everything is mixed together.
4. Transfer pasta with shrimps in a deep baking dish and bake for 10-15 minutes. Remove from the oven and serve immediately.

Romama’s Note: You can serve the Tagliatelle with Shrimp Sauce right from the frying pan without baking it. It will be equally delicious!

Related recipes:

1. Shrimp Creole over Rice
2. Tagliatelle with Spinach and Cheese
3. Delicious Green Shrimp Sandwiches

• 1 pound frozen mix vegetables
• 1 pound frozen corn kernels
• 10 ounces fusilli pasta
• 1 cup onion, chopped
• 1 pound tomatoes, chopped
• 3 red bell peppers, seeded and chopped
• 3 tablespoons white vinegar
• ½ tablespoon sugar
• 3 tablespoons olive oil
• 1 cup 2% plain Greek yogurt
• Salt and pepper
• 3 cherry tomatoes, halved to decorate
• Chopped parsley to decorate

DIRECTIONS

1. Add the fusilli pasta in salted boiling water and let boil for 5 minutes. Add the frozen mix vegetables and corn kernels and cook for 3 minutes longer. Drain and let cool.
2. Transfer drained pasta and vegetables to a large bowl. Add tomatoes and toss to combine.
   In a bowl – add chopped red peppers, onion, vinegar, olive oil, sugar, yogurt, salt, pepper and mix until well combined. Pour the dressing over the salad just before serving.

Romama’s Note: Decorate the Colorful Fusilli – Pasta Salad with cherry tomatoes and parsley.

Related recipes:

1. Baked Pasta With Mixed Vegetables
2. Sliced and Stuffed Colorful Potatoes
3. Butter Beans and Tuna Salad

• 2 cups any small pasta of your choice
• 3 cups frozen mixed vegetables, cooked and drained
• 2 cups shredded cheddar, or any shredded cheese of your choice
• 3 cups béchamel sauce
• Salt and Pepper
• Grated parmesan
• 2 tablespoons butter

DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Cook pasta in salted water following package instructions and drain
3. In a large sauce pan – add butter and pour in the pasta and mixed vegetables. Stir well over medium high heat to combine and remove from heat. Pour in 1 cup béchamel sauce and 1 ½ cup cheddar cheese. Mix well and season with salt and pepper (taste before adding more salt)
4. Spoon the pasta-vegetable-cheese mixture into a ceramic baking dish. Spread the remaining béchamel sauce evenly over and top with the remaining cheddar cheese and parmesan.
5. Bake for 30-40 minutes or until golden brown. Let sit for 10 minutes before serving.

Romama’s Note: You can use any cheese combination of your choice, as well as a combination of cheese and chicken leftovers for the Baked Pasta with Mixed Vegetables. You can also add 2 tablespoons of pesto as it combines well with the rest ingredients.

Related recipes:

1. Tasty Farmer’s Baked Pasta
2. Colorful Fusilli – Pasta Salad
3. Rice Stuffed Vegetables

• ½ pound ground beef
• 3 tablespoons plain breadcrumbs
• 1 egg, beaten
• 5-6 tablespoons water or milk
• Salt and Pepper
• 3 chicken livers, cut into four pieces
• 5 ounces mushrooms, sliced
• ½ cup butter
• 4 thin ham slices, cut in pieces
• ½ cup white wine
• ½ cut meat broth
• 1 package farfalle pasta or any short pasta of your choice
• 1 ½ cup béchamel sauce
• 7 ounces mozzarella cheese, diced

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. In a bowl – mix ground beef, breadcrumbs, egg, water (or milk), salt and pepper. Shape into small meatballs.
3. In a frying pan, heat butter and sauté liver, mushrooms and ham. Add meatballs and sauté until brown. Pour in white wine, meat broth and let cook on medium heat for 30 minutes.
4. Prepare pasta according to package instruction, drain and mix with the liver-meatballs mixture.
5. Transfer into a deep ceramic baking dish. Add half the béchamel sauce and stir to combine. Pour the remaining béchamel sauce over the pasta and top with diced mozzarella.

Romama’s Note: Prepare the béchamel sauce that we use for the Tasty Farmer’s Baked Pasta with 2 tablespoons butter, 2 tablespoons flour, 1 ½ cup milk, salt and pepper.

Related recipes:

1. Baked Pasta With Mixed Vegetables
2. Red Cooked Beef with Orzo Pasta
3. Green Mint Pasta Sauce

• 1 ¾ pound beef, boneless cut into 1 ½ inch cubes
• 1/3 cup olive oil
• 1 tablespoon butter
• 1 onion, chopped
• 150ml white wine or red wine
• 1 garlic clove, minced
• 2 scallions, sliced
• 1 cup tomato sauce
• 1 cup diced tomatoes

DIRECTIONS

1. In a heavy casserole heat olive oil butter. Add onion, scallions garlic and meat. Fry over moderate high heat until brown. Pour in the white wine, lower the heat and let simmer for a few minutes allowing the wine to reduce. Season with salt and pepper.
2. Increase the heat, add tomato sauce and diced tomatoes. Once the sauce starts boiling lower the heat, cover the casserole and let simmer for 1 hour until the meat is tender. (cooking time depends on the quality and freshness of meat)
3. When the meat is cooked remove from heat and serve over mashed potatoes, rice over pasta.

Romama’s Note: You can add 1-2 red chilies in the Red Cooked Beef with Orza Pasta if you like spicy taste.

Related recipes:

1. Tasty Farmer’s Baked Pasta
2. Ground Beef Stuffed Onions
3. Colorful Fusilli – Pasta Salad

• 1 handful of mint leaves
• 1 green apple, washed and cut into small pieces
• 1 small onion, cut into small pieces
• 1 glass olive oil
• Salt and pepper

DIRECTIONS

1. In a blender or food processor, add the mint leaves, the apple, the onion and last but not least, the olive oil. Pulse until all ingredients combine and a smooth cream is formed. Season with salt and pepper
2. Prepare the pasta of your choice. In a frying pan, heat the mint sauce and stir the pasta in it.

Related recipes:

1. Golden Yellow Pasta Sauce
2. Tasty Farmer’s Baked Pasta
3. Baked Pasta With Mixed Vegetables

• 1 yellow bell pepper, roasted, peeled and seeded
• 3 eggs, hard boiled
• ¼ tablespoon saffron threads or powder
• 4 tablespoons of olive oil
• Salt and pepper

DIRECTIONS

1. In a food processor, pulse the yellow pepper and eggs until combined and smooth. Add olive oil, saffron, salt and pepper, and pulse until creamy.
2. In a skillet – pour the yellow sauce and heat through. Add the pasta of your choice (should be already cooked by now) and toss to coat.

Romama’s Note: Sprinkle with grated parmesan on top of the Gold Yellow Pasta Sauce and serve while still warm.

Related recipes:

1. Green Mint Pasta Sauce
2. Baked Pasta With Mixed Vegetables
3. Red Cooked Beef with Orzo Pasta