Tortellini Florentine

1 (16 ounce) package tortellini
2 TB Olive Oil
3 Cloves garlic minced
1 TBS Fresh Basil
1 pint plain yogurt (2 cups)
26 ounces of your favorite Spaghetti Sauce
16 ounces spinach, finely chopped
1 cup mozzerella cheese

Saute garlic and Basil in olive oil in large cookie pot. Add yogurt and simmer for a minute. Add spaghetti sauce, spinach, and cheese. Heat through.

Meanwhile heat a large pot of water to boiling. Add tortellini. Boil 3 minutes. Drain water and toss in Florentine Sauce.

Serve with a side of Caesar Salad. Delicious!

Pasta e Carciofi (Artichoke Pasta)

3 large artichokes, cooked cleaned & cut or 1 3/4 cup canned artichoke
Juice of one lemon
2 garlic cloves, minced
1/2 cup olive oil
1/2 cup dry white wine
1/2 tsp sea salt
1/8 tsp fresh ground pepper
15 spigs fresh Italian Parsley Leaves, finely chopped
15 fresh sage leaves

1lb tagliatelle or farafelle whole wheat pasta

Boil large pot of cold water. Let pasta cook for 3-5 minutes at rowling boil.

Combine all ingredients and let simmer on low heat for 30 minutes. Drain pasta with colander. Pour back into empty pot and coat with 3 TBS butter.

Toss in sauces and serve with Parmesan or Romano cheese atop.

Cianti Braised Sirloin & Risotto

1.5 lbs petite top sirloin
salt to taste
pepper to taste
1/8 cup extra virgin olive oil
1 medium yellow onion, diced finely
3 large cloves garlic, minced
1 cups Chianti wine or unsweetend grape juice
16 oz canned tomatoes
2 cups beef broth
2 tsp fresh rosemary

Salt and pepper meat. Heat skillet with olive oil. Sear meat on all sides. Transfer meat to a large cooking pot. Sautee onions in garlic in remaining oil and meat drippings. Transfer to pot.

Add remaing ingredients and simmer in oven at 350 degrees farenheit for 2 1/2 to 3 hours. Serve over Whole Wheat Orzo Pasta or Risotto. Top with Romano or Parmesan Cheese.

Suggest Side: Small Ceasar Salad of Romaine, Tomatoe, and Parmesan

Mediterranean Garlic & Herb Shimp

2 Cups Long Grain or Basmati Rice
2 Tbs butter
1 pinch sea salt
24 ounces peeled shrimp, cooked

Sauce:
1/2 cup olive oil
4 Tbsp lemon juice
8 cloves fresh garlic, minced
salt and pepper to taste
3 dashes old bay seasoning
1/2 tsp crushed red pepper
1/2 cup fresh Italian Parsley, finely chopped
1/2 cup Roman cheese, grated
2 cups heavy cream

Steam Rice. Coat with butter and salt. Set aside.

Combine sauce ingredients in medium saucepan and bring to low boil. Add drained shrimp and rice. Stir occasionaly over low heat for approximately 10 minutes until shrimp is heated through and sauce has thickened over rice. Serve hot.