Italian Pot Roast With Linguine
Serves 6

1 tablespoon vegetable oil
2 pound eye of round roast, well trimmed
1 large onion, finely chopped
4 cloves garlic, finely chopped
¼ cup red wine vinegar
¼ cup balsamic vinegar
14½ ounce can beef broth
15 ounce can tomato sauce
6 ounce can tomato paste
4 tablespoons Olde Westport Italian Garden Pasta Shake©
16 ounces linguine pasta

Heat oil in a 4 quart Dutch oven over medium-high heat. Add roast, brown well on all sides, remove and set aside. Add onion and garlic to Dutch oven, cook until tender. Add red wine and balsamic vinegars, beef broth, tomato sauce, tomato paste and Olde Westport Italian Garden Pasta Shake©, stir. Bring mixture to a gentle boil, add roast along with any juices, lower heat, cover, simmer 45 minutes or until meat is very tender, stirring occasionally to prevent sticking. Meanwhile, prepare  pasta to package directions, drain well. Mound pasta on individual serving plates. Remove meat from Dutch oven and thinly slice. Arrange about 3 slices over linguine, spoon sauce over top. Sprinkle additional Olde Westport Italian Garden Pasta Shake© over top if desired.

Italian Skillet Chicken Over Rice
Serves 4

1 teaspoon vegetable oil
4 boneless skinless chicken breast halves
14½ ounce can fat-free chicken broth
1 tablespoon + 1 teaspoon Olde Westport Italian Garden Pasta Shake©
¾ cup long-grain white rice (converted or parboiled)
1 small carrot, shredded (¼ cup)
1 small onion, chopped (1 cup)
2 ounces (4 medium sized) fresh mushrooms, sliced

Heat oil in a 10 inch nonstick skillet over medium-high heat. Add chicken and cook until well browned on both sides, remove and set aside. In same skillet, add chicken broth, 1 tablespoon Olde Westport Italian Garden Pasta Shake© and rice, stir. Bring rice mixture to a boil, stir, cover skillet, lower heat and simmer for 10 minutes. Add carrot, onion and mushrooms, stir. Layer chicken over rice mixture and sprinkle with remaining Olde Westport Italian Garden Pasta Shake©, bring rice back to a boil, cover skillet, lower heat and cook for an additional 10 minutes or until all liquid is absorbed by rice and chicken cooked through.

Quick N' Easy Penne Pasta Soup Pot
Serves 6

1 tablespoon olive oil
1 small onion, finely chopped (1 cup)
1 small green bell pepper, chopped
2 large cloves garlic, finely chopped
3-10¾ ounce cans 98% fat-free tomato soup
2½ cups water
4 ounces Penne pasta, uncooked
2 tablespoons Olde Westport Italian Garden Pasta Shake©
1 tablespoon grated Parmesan cheese
16 ounce can kidney beans, drained

Heat oil in a 3 quart saucepan over medium-high heat. Add onion, bell pepper and garlic, cook until tender. Stir in soup, water, Penne pasta and Olde Westport Italian Garden Pasta Shake©. Bring mixture to a gentle boil, cover, lower heat, cook for 10 minutes or just until pasta is tender. Add Parmesan cheese and beans, stir, simmer for an additional 5 minutes or until heated through.

Hot Brown's Pasta Bake
Serves 4

8 ounces Penne pasta (2½ cups)
8 ounces smoked deli-sliced ham, cut in thin strips
8 ounces smoked deli-sliced chicken or turkey, cut in thin strips
10¾ ounce can condensed Cheddar cheese soup
½ cup skim milk
2 tablespoons Olde Westport Italian Garden Pasta Shake©
¼ teaspoon coarse ground black pepper
vegetable oil spray
8 full slices tomato
4 tablespoons real bacon bits
1 cup (4 ounces) reduced-fat shredded Mozzarella cheese

Cook pasta to package directions using no oil or salt, drain well, place in a medium bowl, add ham and chicken, toss to mix, set aside. While pasta is cooking, blend Cheddar cheese soup, milk, Olde Westport Italian Garden Pasta Shake and black pepper in a bowl, pour mixture over hot pasta, stir. Spoon pasta into 4 small individual baking dishes that have been lightly sprayed with vegetable oil. Arrange tomato slices over top and bake in a 350 degree oven 15 minutes. Sprinkle bacon bits, cheese and additional Olde Westport Italian Garden Pasta Shake©, if desired, over top, place under broiler 5 minutes or until cheese is lightly browned, serve immediately.

Pasta Florentine
Serves 4

8 ounces fettuccine pasta
2 tablespoons olive oil, divided
16 ounce package frozen chopped spinach, thawed and well drained
3 large cloves garlic, finely chopped
2 tablespoons Olde Westport Italian Garden Pasta Shake©
¼ teaspoon salt, or to taste
¼ teaspoon fresh ground black pepper
2 roma tomatoes, halved lengthwise, seeded and cut into ¼ inch diced
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted

Cook pasta to package directions, drain, set aside and keep warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add spinach and garlic, cook 1 to 2 minutes, stirring continuously. Add pasta, remaining olive oil, Olde Westport Italian Garden Pasta Shake©, salt and pepper to skillet, toss to blend, cook 1 minute. Remove from heat, add tomatoes, sprinkle with cheese and pine nuts, toss and serve. Serve with grilled boneless skinless chicken on the side.