Sweet Corn & Smoked Tomato Pasta Salad
10 oz Cucina Fresca Fresh Fettucine Pasta
16 oz Cucina Fresca Smoked Tomato Sauce (featuring apple-wood smoked paprika bloomed in to extra virgin olive oil and caramelized onions, with vine-ripened tomatoes and fresh garlic)
6-8 oz sweet corn (fresh or frozen)
1 tbsp. chopped fresh parsley
1/2 tsp Extra Virgin Olive Oil
Meal Preparation: Cook Fettucine 2 1/2 minutes in boiling salted water. Strain; shock Fettucine in icy cold water. Strain; return to pot and drizzle with 1/2 tsp. extra virgin olive oil. Toss. Add Smoked Tomato Sauce, corn and parsley. Toss gently with hands. Enjoy right away or store covered and chilled for up to five days. Serve chilled or warm.
Serves 4-6 as a side dish.
Crispy Roasted Butternut Ravioli with Sage and Parsley Aioli
10 oz Cucina Fresca Roasted Butternut Ravioli
1/2 c. fresh chopped parsley
5 sage leaves roughly chopped
1 clove fresh garlic (optional)
1 lemon
1/3 c. mayonnaise
Salt + fresh cracked pepper to taste
Meal Preparation: Blanch herbs in boiling water for 10 seconds; shock in ice water. Strain. Pat herbs dry. Take lemon and grate 2 tsp. zest in to blender. Then squeeze juice from the lemon in to blender and add parsley, sage, garlic (optional), mayonnaise, salt, and pepper. Puree. Deep fry or pan fry ravioli until golden brown. Serve ravioli as shown in picture or on bed of mixed greens with side of aioli. A unique fall hors d'oeuvres! Serves 5.
Chocolate Fettucine a la Mode
10 oz Chocolate Fettuccine
1/4 teaspoon canola oil
1/2 cup whipped cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 tablespoon cocoa powder
Vanilla ice cream
1/2 cup chocolate sauce
Meal Preperation: Cook fettuccine 2 1/2 minutes in boiling water. Shock pasta in ice water. Strain. Toss pasta in canola oil. Cover and refrigerate pasta fifteen minutes (can refrigerate up to several hours before serving). Minutes before serving, mix whipped cream with sugar, vanilla extract and cocoa powder. Divide the chilled fettuccine into four servings. Serve with a dollop of whipped cream, a scoop of ice cream, and a drizzle of chocolate sauce.
Spinach Gnocchi with Alfredo Sauce and Dungeness Crab
10 oz Spinach Gnocchi
8 oz Alfredo Sauce
4 oz Dungeness Crab
2 oz Fontina Cheese
Meal Preparation:
Preheat oven to 350 degrees. Bring salted water to a boil. Add Spinach Gnocchi. Gently stir while simmering for 3-4 minutes; strain. Place cooked gnocchi in bowl add Alfredo sauce, mix well. Place in ramekins and top with fontina cheese, bake 10-15 minutes. Remove from oven, top with cooked dungeness crab. Serves 4
