italian stew

2 cans diced tomatoes (italian style)
2 cans beef broth
2 cups water
2 cubes beef bullion
1 pound sausage, cooked and crumbled
1 onion, diced
2 cloves garlic, minced
1t pepper
3t dried basil
3t italian seasoning

1 bag fresh spinach
20 oz fresh cheese ravioli

cook sausage, onion and garlic until onion is transparent and sausage is fully cooked. add tomatoes, beef broth, water, bullion, pepper, dried basil, italian seasoning and cook for 1 hour.

add ravioli and spinach and cook for 30 more minutes.

garnish with fresh basil, mozzarella and parmesan

give credit: jana

spaghetti with arugula and cherry tomatoes

Salt, to taste
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic, crushed
Pinch of cayenne pepper
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan (for serving)
Extra feta (for serving)

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften. Add cayenne pepper.
3. When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.
4. Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.

give credit: boston.com

penne with two tomatoes and mozzarella

6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

give credit: martha stewart everyday food