PASTA RECIPES: Turkey Florentine Lasagna . . . Angel Hair with Tomatoes, Shrimp and Feta . . . Pasta Salad with Garbanzo Beans, Tomatoes and Feta

Turkey Florentine Lasagna

12 lasagna noodles

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped carrots

2 cloves garlic, minced

1 pound ground turkey

1 26-ounce jar marinara pasta sauce

½ cup heavy whipping cream

1 teaspoon dried oregano

1 teaspoon dried basil

FILLING:

4 cups shredded Mozzarella cheese

1 15-ounce container ricotta cheese

1 large egg, slightly beaten

½ cup shredded Parmesan cheese

1 10-ounce package frozen spinach, thawed and sqeeze to drain

Heat olive oil in a 10-inch skillet over medium-high heat. Cook onion, carrot and garlic for 5 minutes, stirring frequently, until carrots are tender-crisp. Add turkey and cook until turkey is cooked through, about 8 minutes. Add marinara sauce, cream, oregano and basil. Bring to a slow boil, reduce heat and simmer for 12 minutes.

Meanwhile, prepare lasagna noodles according to package directions.

In a medium bowl, mix 2 cups of the mozzarella cheese, ricotta cheese, egg and Parmesan cheese. Add spinach and mix well.

Spray a deep 10-by-14-inch baking dish with nonstick spray. Spread 1 cup of the pasta turkey sauce; top with 4 lasagna noodles. Spread ½ of the cheese mixture. Spread ½ of the remaining tomato mixture. Top with 4 lasagna noodles and repeat layers. Top with remaining 2 cups of mozzarella cheese.

Cover the dish tightly with aluminum foil. Bake at 375 degrees for 40 minutes. Remove foil and bake 10 minutes more, or until cheese is golden. Let stand for 5 minutes before cutting and serving.

Yield: Serves 12.

Source: Dakota Growers Pasta Co.

Angel Hair with Tomatoes, Shrimp and Feta

1 tablespoon olive oil

2 to 3 garlic cloves, minced

1 cup sliced red onion

Juice of 1 lemon or ¼ cup concentrated juice

1 pound medium shrimp, peeled and deveined

¾ cup fresh plum tomatoes, chopped or 1 28-ounce can plum tomatoes, drained and chopped

1/3 cup pitted kalamata olives, sliced

1/3 cup fresh basil, chopped

8 ounces angel hair pasta

1 cup crumbled feta cheese

Heat a large nonstick skillet over medium-high heat. Saute garlic and onion in olive oil for 1 minute.

Add lemon juice and shrimp; cook 5 minutes, stirring frequently.

Stir in tomatoes, kalamata olives and basil. Cook for 5 minutes or until thoroughly heated.

Combine shrimp mixture, pasta and cheese in a large bowl; toss well.

Yield: Serves 4.

Source: Dakota Growers Pasta Co.

Pasta Salad with Garbanzo Beans, Tomatoes and Feta

8 ounces medium-shell pasta

¼ cup finely chopped fresh mint

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

¼ cup extra-virgin olive oil

1 pint grape or cherry tomatoes, halved

1 15-ounce can garbanzo beans (chickpeas), drained

1/3 cup pitted kalamata olives, sliced

4 ounces feta cheese, crumbled

Salt and pepper to taste

Additional chopped fresh mint

Prepare pasta according to package directions; drain and rinse with cold water to cool; drain again.

Combine mint, lemon juice, vinegar and lemon zest in a large bowl. Gradually whisk in olive oil. Add pasta, tomatoes, garbanzo beans, Kalamata olives and feta cheese. Toss to blend well. Season to taste with salt and pepper.

Refrigerate for 2 hours before serving. Garnish with additional mint.

Yield: Serves 6.

Source: Dakota Growers Pasta Co.

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