This recipe can make 4 servings.  This delectable dish requires 30 minutes preparation time and 20 minutes cooking time.  It should be ready in 50 minutes.  Each serving contains 981 calories, 68.9g total fat, 305mg cholesterol, 1677mg sodium, 55.9g carbohydrates, 4.1g dietary fiber, and 39.2g protein.

Ingredients

Penne pasta – 8 ounces
Butter – 1/4 cup
Extra-virgin olive oil – 2 tablespoons
Onion (diced) – 1 piece
Garlic (minced) – 2 cloves
Red bell pepper (diced) – 1
Portobello mushrooms (diced) – 1/2 pound
Medium shrimp (peeled and deveined) – 1 pound
Alfredo sauce – 1 (16 oz) jar
Romano cheese (grated) – 1/2 cup
Cream – 1/2 cup
Cayenne pepper – 1 teaspoon or more to taste
Salt and pepper to taste
Parsley (chopped) – 1/4 cup

Directions

1.  Boil salted water in a large pot.  Cook the pasta in the boiling water for 8 to 10 minutes. Immediately drain the water once the pasta is cooked.  Set aside.

2. In a saucepan, melt the butter over medium heat and add the olive oil.  Add the onion and stir for 2 minutes or until the onion becomes soft and translucent.  Add the red pepper, garlic and mushrooms.  Stir and cook for 2 minutes over medium high heat or until everything is soft.

3.  Add the shrimp and cook until the texture becomes pinkish.  Introduce the Alfredo sauce, the Romano cheese, and cream.  Simmer but make sure to stir constantly for 5 minutes or until the sauce has thickened.  Add cayenne, pepper, and sale to taste.  Remove from heat and add the pasta in the sauce.  Garnish individual serving with chopped parsley.

photo credit: SummerTomato

This recipe makes 12 servings. Prep time 15 minutes while cooking time is 7 minutes.  It should be ready in 35 minutes.  Each serving contains 215 calories, 12mg cholesterol, 426mg sodium, carbs 24.8g, dietary fiber 1.6g, and protein 9.6g.

Ingredients

Sun-dried tomatoes (packed in oil) – 1/2 cup
6 Roma plum tomatoes (chopped)
3 cloves garlic (minced)
Olive oil – 1/4 cup
Balsamic vinegar – 2 tablespoons
Basil (fresh, stems removed) – 1/4 cup
Salt – 1/4 teaspoon
Ground black pepper – 1/4 teaspoon
1 French baguette
Mozzarella cheese (shredded) – 2 cups

Directions

1.  Put the oven on broiler setting and pre-heat it.

2.  Mi the Roma tomatoes, minced garlic, olive oil sun dried tomatoes, Basil, vinegar, pepper and salt in a large mixing bowl.  Set aside to allow the mixture to sit for approximately 10 minutes.

3.  Slice the French baguette into ¾ inch slabs.  Get a baking sheet and arrange the slices of baguette in one layer.  Broil the baguette for about 2 minutes or until the slices are slightly brown.

4.  Spread the tomato mixture over the slices of baguette. Make sure the mixture is divided properly.  Then top the baguette with Mozzarella cheese.

5.  Place in oven and broil for about 5 minutes or until the Mozzarella cheese has melted.  Serve.