Pasta Primavera

• 1 lb. penne pasta
• 2 tablespoons olive oil, plus more for drizzling
• 4 garlic cloves, sliced
• 1 yellow squash, sliced into thin half moons
• 1 zucchini, sliced into thin half moons
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 1 teaspoon salt
• ½ cup frozen peas, thawed
• ¾ cup grated parmesan or Romano cheese
• 3 tablespoons fresh lemon juice

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
• Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender.
• Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and tarragon, if using.
• Season to taste, garnish with more basil, and serve.

Make It: Baked Tortellini Alfredo

 DINNER/REGULAR/VEGETARIAN

Baked Tortellini Alfredo

Ready in 35 minutes

Makes 6 servings

Calories approx. 300

Ingredients

• 1 lb. cheese tortellini

• 28 oz. Alfredo sauce

• 1/2 - 1 cup of a couple of mix-ins such as 2 Tbsp. of pesto, sliced mushrooms, frozen peas, sun dried tomatoes and artichoke hearts 

• 1 cup mozzarella cheese shredded

• 1/4 cup Parmesan cheese shaved or shredded

• 1 9x13 foil tray  or large freezer bag

Preparation Instructions

1. Add everything except the Parmesan to a 9x13 baking dish or casserole dish. Stir. (If you prefer to save space in your freezer,  you can add it to a large resealable freezer bag and squish it to combine.)

2. Top with the Parmesan.

3. Cover with two layers of aluminum foil, one that is directly on top of the pasta so there isn't as much air in the container.

4. Freeze.

Make It: Chicken Alfredo Stuffed Shells

 DINNER/REGULAR

Chicken Alfredo Stuffed Shells

Ready in 35 minutes

Serves  6

276  calories 

Ingredients

• 21 large pasta shells

• 2 chicken breasts cooked and cubed

• 14 oz. Alfredo sauce

• 1 cup mozzarella cheese shredded

• 1/2 cup peas frozen

• 1 9x13 foil tray

• aluminum foil

• plastic wrap

Preparation

1. Cook pasta shells one minute under the package cooking directions. Drain and rinse under cold water.

2. In a bowl, mix together cooked, cubed chicken, the Alfredo sauce, peas, and shredded cheese.

3. Stuff the cooked shells with the Alfredo mixture. Place in a foil tray or casserole dish. Cover with plastic wrap and then aluminum foil. Freeze.

Make It: Spinach Stuffed Shells

 DINNER/REGULAR/VEGETARIAN

Spinach Stuffed Shells

Ready in 25 minutes

Serves  8

417 calories 

Ingredients

• 12 oz. (21) jumbo shells, cooked

• 20-25 oz. marinara sauce

• 10 oz. box frozen chopped spinach

• 1 1/2 cups cottage cheese

• 15 oz. part skim Ricotta cheese

• 6 oz. (1 1/2 cups) mozzarella cheese, shredded

• ½ cup grated parmesan cheese

• ½ tea. salt

• 1 Tbsp. fresh basil chopped

• dash red pepper flakes

• 1 9x13 foil tray

Preparation

1. Defrost the spinach in the microwave. Squeeze out the excess liquid. Set aside.

2. Spread half of the marinara sauce on the bottom of the foil tray.

3. In a bowl, mix together ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Stir in the spinach and basil.

4. Stuff shells with cheese mixture (2 tablespoons of filling into each shell) and place them on top of the sauce in the pan. Pour the remaining marinara sauce on top. Sprinkle it with the remaining mozzarella cheese.

5. Cover with foil and freeze.

Note

You can add 1 lb. browned ground Italian sausage to the pasta sauce to make a hearty, but not vegetarian version.