Garlic Shrimp and Pasta

Garlic Shrimp and Pasta
8 oz uncooked whole wheat angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or chicken broth
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

Directions
1. In a 5-quart saucepan or Dutch oven, cook pasta as directed on the
package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.

2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.

3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Valeria's Lasagna

This recipe is from our friend Valeria, who is Sicilian.

Valeria's Lasagna
1/2 lb. ground pork
1/2 lb. ground beef
5 29 oz. cans tomato puree (or 1 #10 can tomato sauce)
1 large onion
1 small handful dried basil
salt to taste
1/4 cup or so heavy cream
3 cups mozzarella cheese
2 boxes Barilla lasagna noodles (not the long ones)- DO NOT cook!
4 hard boiled eggs, finely diced

Preheat oven at 475°

Coat a skillet with olive oil. Fry onion. Add meat and break into small chunks while cooking. Add salt, basil, chopped eggs and tomato sauce. Taste for seasoning and adjust as needed. Cook for half an hour, stirring occasionally.

To assemble lasagna:
Cover bottom of a *lasagna pan with a layer of sauce, to prevent sticking. Continue layering, in this order - noodles, sauce, cheese, cream (lightly "sprinkle" the cream all over the layer.) Continue until you run out of room or ingredients.

Turn your oven down to Preheat oven at 375° and bake for 30 minutes, or until done. Let sit for 20 minutes to "tighten" back up, or you will have lasagna soup.

*We used the disposable foil lasagna pans.