One-Pan Italian Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

• 2 lb. ground beef
• 2 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth
• 1 cup water
• 2 cups bow tie pasta (farfalle), uncooked
• 1 medium zucchini, sliced
• 1 can (6 oz.) tomato paste
• 1/4 tsp. Italian seasoning
• 1 cup KRAFT Shredded Mild Cheddar Cheese

1. Brown meat with garlic in large skillet; drain. Return to skillet.
2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

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Pesto Scallops with Toasted Walnuts

Recipe & picture courtesy of Family Circle

Makes: 4 servings
Cook: 10 minutes; saute 8 minutes
Prep: 15 minutes

• 1/2 pound whole-wheat bowtie pasta
• 1 pound sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup jarred basil pesto
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped, toasted walnuts
• Fresh basil (optional)

1. Cook pasta following package directions, about 10 minutes. Drain, reserving 1 cup of the cooking liquid.
2. While pasta is cooking, season scallops with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté 3 to 4 minutes per side, until cooked through and no longer translucent.
3. Add the pesto to drained pasta. Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.
4. Stir in the cheese and the toasted walnuts. Serve with the scallops, and garnish with fresh basil, if desired.

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