beef italian pasta recipe vegetable

855 – Garlic Herb Bread, Pasta e Fagioli (Pasta and Beans)

Garlic Herb Bread

1 baguette
1/4 cup unsalted butter, softened
3 garlic cloves, minced
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves

1. Preheat oven to 450 degrees F.
2. Slice bread into 1-inch thick slices.
3. Mix butter and remaining ingredients in a small mixing bowl.
4. Spread butter mixture on 1 side of each bread slice.
5. Arrange slices, butter side up, and bake in oven until lightly toasted, about 6 minutes.

Yield: 6 servings

Pasta e Fagioli (Pasta and Beans)

2 teaspoons extra-virgin olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 sweet onion, finely chopped
1 pound lean ground beef
1 (28-ounce) can no-salt-added diced tomatoes
1 (15.5-ounce) can low-sodium red kidney beans, rinsed and drained
1 (15.5-ounce) can low-sodium cannellini beans, undrained
1 (15-ounce) can no-salt-added tomato sauce
1 (14.5-ounce) can low-sodium beef broth
1 tablespoon chopped fresh rosemary (1 teaspoon dried rosemary)
2 tablespoons chopped fresh thyme (1/2 teaspoon dried thyme)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces dry ditalini (small tube-shaped pasta)
Freshly grated Parmesan cheese, for serving

1. Heat oil in a large soup pot over medium-high heat.
Add celery, carrots, garlic, and onion, and saute for 5 minutes.
Add ground beef and cook until no longer pink.
Add remaining ingredients, except for the pasta, and simmer for 30 minutes, stirring occasionally.
2. Bring soup to a rapid boil and add pasta.
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
Serve with cheese.

Yield: 6 servings

Quick Tips

Double the recipe and freeze the leftovers.
The flavors are even better after it has been frozen.
Select low-sodium and no-salt-added versions of canned products to cut back on sodium content.

Add Italian sausage for more flavor, by substituting it for half the beef in the recipe.
Italian turkey sausage is a lower fat version; however, it is not necessarily lower in sodium.
For a vegetarian version, substitute beans for the meat.
Add the rind of Parmesan cheese to soup while it’s simmering to add more flavor.
If the soup gets too thick, just add a little more stock or water.

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent

The Peggy Denny Show – Recipe # 855 Pt. 1

The Peggy Denny Show – Recipe # 855 Pt. 2

beef fruit italian recipe salad vegetable

831 – Easy Caesar Salad, No Noodle Lasagna, Lemon Garlic Asparagus

Easy Caesar Salad

3/4 cup olive oil
3 tablespoons vinegar
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard powder
Salt and pepper to taste
1 bunch romaine lettuce, rinsed and torn
Combine first 6 ingredients in blender until smooth.
Drizzle dressing over lettuce and toss to coat.
Sprinkle dressed salad with shredded parmesan cheese before serving.

No Noodle Lasagna

2 pounds ground beef
1 teaspoon minced garlic
2 teaspoons Italian seasoning
8 ounce can tomato sauce
2 pounds zucchini, sliced thin
15 ounces ricotta cheese
2 eggs, beaten
8 ounces Mozzarella cheese, shredded
1/2 cup Parmesan cheese

Brown ground beef with garlic and Italian seasoning.
Drain fat from ground beef.
Add tomato sauce to cooked beef and bring to simmer.
Cook until the meat sauce is very thick.
Mix ricotta cheese, parmesan cheese and eggs until well combined.

Assemble layers in baking dish in this order:
Layer of sliced zucchini
Layer of meat sauce
Layer of cheese mixture

Continue building layers until all ingredients are used up.
Top with mozzarella cheese. Cover loosely with foil Bake at 325°F 30-45 minutes.

Remove foil and bake additional 15 minutes until cheese is lightly golden.

Lemon Garlic Asparagus

This easy side dish is perfect for pairing with rich entrees.
Fresh asparagus is one of the first fresh vegetables to be in season during the Spring.
Look for the best prices then.

1 pound fresh asparagus, rinsed and trimmed
1 teaspoon (heaping) minced garlic
Juice from half a lemon
Olive oil

Warm olive oil to medium high heat in a sauté pan.
Add fresh asparagus spears and stir constantly for 2-3 minutes.
Add minced garlic to pan and continue cooking an additional 1-2 minutes.
Add lemon juice to pan and stir to coat vegetables.
Add salt and pepper to taste. Serve warm.
Variations: Omit olive oil and cook asparagus in butter.

Clemson University Cooperative Extension

Rhonda Matthews

The Peggy Denny Show – (Recipe #831) Pt. 1

The Peggy Denny Show – (Recipe #831) Pt. 2

beef dinner italian pasta recipe

822 – Big Dave’s Cajun Spaghetti

Big Dave’s Cajun Spaghetti
*Put on a pot of noodles*

1. Sautee bell peppers and onions in olive oil.
2. Add ground beef. Season meat with seasonings (herbs). Let cook fully.
3. Add honey & pinch of sugar
4. Optional: Add cooking wine to bring out aroma of onions and peppers.
Last: Let simmer!

After meat and noodles thoroughly cook,
toss noodles into meat pot and fold in meat sauce into noodles.
Spray half pan with one stick spray and add cheese and toss together.
(Mozzarella & mild cheddar).

Smooth top out and add handful of mild cheddar to cover the top of dish.
Bake at 350 degrees for 15 or 20 minutes or until golden brown.

Chef Dave

The Peggy Denny Show – Recipe #822 – Cajun Spaghetti, Green Leaf Salad

italian recipe spring vegetable

809 – Spring Vegetable Risotto

1 oz olive oil
1 oz minced garlic
1 oz minced onion
2 oz butter
1 cup arborio rice
1.5 – 2 quarts chicken stock, hot
2 oz asparagus, trimmed, peeled, and blanched
1/2 oz baby arugula
1 oz shitake mushrooms, stems removed and sliced
2 tablespoons grated parmesan cheese
Salt and pepper to taste

1. Add half of olive oil to heavy bottom pan and sauté mushrooms for about 2 minutes – reserve in bowl for later use
2. Add remaining olive oil and 1 tablespoon of butter to pan and sweat onions and garlic until softened and translucent
3. Add the rice and stir over medium heat until toasted aroma rises, about 1 minute
4. Add 1/3 of the hot stock to the pan and stir until rice absorbs stock
5. Repeat, adding the remaining stock in portions. Allow stock to be absorbed before adding the next portion. Cook until rice is just tender and reaches a creamy consistency. Should take about 20 minutes
6. Add parmesan and reserved asparagus, mushrooms, and argula
7. Stir in remaining butter and season to taste

chicken italian recipe salad

712 – Grilled Chicken and Avocado Salad with Tomato-Herb Dressing

Grilled Chicken and Avocado Salad with Tomato-Herb Dressing

6 cups spring greens
2 large or 4 small boneless, skinless chicken breasts grilled or sautéed, sliced
1 avocado, thinly sliced
4 green onions, sliced
1 cup cherry tomatoes, halved


2/3 cup tomato juice
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 ½ tablespoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped
2 garlic cloves, minced
¼ teaspoon salt (optional)
¼ teaspoon pepper

1. Wash spring greens under cool running water and dry on a paper towel or in a salad spinner.
2. Whisk all of the dressing ingredients in a small bowl until blended.
3. Divide salad greens onto 4 serving plates. Top each salad with chicken, avocado slices, green onions and cherry tomatoes. Drizzle dressing over each salad, about 2 tablespoons per salad.
Yield: 4 Servings

Nutrition Facts: Calories 264, Total Fat 11.8g (18% DV), Sat. Fat 2.1g (10% DV), Cholest. 72.3mg (24% DV), Sodium 299.9mg (12% DV), Total Carb. 9.7g (3% DV), Fiber 4.4g (17% DV), Sugars 4.0g, Protein 28.9g, Vitamin A (69% DV), Vitamin C (47% DV), Calcium (6%) DV, Iron (12% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Italian Panzanella Salad with Creamy Garlic Dressing

6 cups romaine lettuce, torn into bite sized pieces
4 slices of Italian bread, toasted and cubed
2 medium tomatoes, seeded and diced
½ red onion, thinly sliced
½ cucumber, peeled and thinly sliced
¾ cup fresh basil leaves, thinly sliced
½ cup sliced black olives
1/3 cup Parmesan cheese, shredded


½ cup low fat buttermilk
¼ cup reduced fat mayonnaise
1 ½ tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons reduced sodium soy sauce
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper

1. Wash lettuce under cool running water and dry on a paper towel or in a salad spinner.
2. Combine all dressing ingredients in a blender or food processor and blend until smooth.
3. In a large bowl, combine all salad ingredients and about ½ cup of the dressing and toss to coat. Add more dressing if desired.
Yield: 4 servings

Nutrition Facts: Calories 165, Total Fat 5.9g (9% DV), Sat. Fat 1.9g (10% DV), Cholest. 7.6mg (3% DV), Sodium 612.9mg (26% DV), Total Carb. 22g (7% DV), Fiber 4g (16% DV), Sugars 4.9g, Protein 7.8g, Vitamin A (145% DV), Vitamin C (50% DV), Calcium (19% DV), Iron (14% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Asparagus, Pine Nuts and Mozzarella Salad with Lemon Mint Vinaigrette

6 cups red leaf lettuce, torn into bite sized pieces
8 asparagus stalks, sliced
½ cup pine nuts
¾ cup fresh mozzarella cheese, diced


1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
¼ cup olive oil
¼ teaspoon salt (optional)
¼ teaspoon pepper
1/3 cup fresh mint, chopped

1. Wash lettuce under cool running water and dry on a paper towel or in a salad spinner.
2. Whisk all of the dressing ingredients, except mint, in a small bowl until blended. Gently stir mint into the dressing mix.
3. Divide lettuce onto 4 serving plates. Top each salad with asparagus, pine nuts and mozzarella. Drizzle dressing over each salad, about 2 tablespoons per salad.
Yield: 4 servings

Nutrition Facts: Calories 274, Total Fat 24.3g (37% DV), Sat. Fat 4.2g (21% DV), Cholest. 13.4mg (4% DV), Sodium 300.3mg (13% DV), Total Carb. 7.5g (3% DV), Fiber 2.1g (8% DV), Sugars 2.7g, Protein 9.0g, Vitamin A (74% DV), Vitamin C (18% DV), Calcium (20% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

italian pasta recipe vegetable

710 – Citrus & Rosemary Marinated Asparagus Risotto

Citrus & Rosemary Marinated Asparagus Risotto

1 Cup Arborio Rice
1 Bunch Asparagus
4 Tbl. Rosemary
1 Tbl. Thyme
3-4 Cloves Garlic
5+ Cups Chicken Stock
1 Cup White Wine
¼ Cup White Wine Vinegar
1 Lime
1 Orange
2 Tbl. Parmesan
2 Tbl. Butter
Salt & Pepper

Zest both the lime and orange and mince half of the rosemary. In a small mixing bowl add juice from the lime and orange, vinegar, salt and pepper, zest, rosemary and asparagus. Let this marinate for at least 30 minutes. In a large sauce pan or small stock pot, add the butter, garlic, and add the rice to the pan and coat with the oil. Deglaze pan with the white wine. Add the remaining rosemary and thyme and start adding chicken stock. Start with enough to cover the rice and let that reduce, then add more chicken stock, cooking down until the risotto is close to done. At about 15 minutes in, add the asparagus. As the risotto finishes it should be al dente and creamy. Stir in the parmesan and serve.

Basil Marinated Tomatoes & Penne Pasta

8 Roma or Vine Ripened Tomatoes
1 Cup BR Kohn White Balsamic or Chardonnay vinegar
1 oz. Basil
¼ Cup Grapeseed Oil
4 Cloves Garlic
Penne Pasta
½ Lb. Apple Wood Smoked Bacon

Pre cook the pasta and cool. In a small mixing bowl add the vinegar. Dice the tomatoes and add them to the bowl. Thin slice the basil and toss with the tomatoes and vinegar. Add a little salt and pepper and set aside for 2-3 hours, tossing periodically to keep all the tomatoes mixed with the vinegar. In a large sauté pan, add diced bacon and render the fat. Remove the bacon and dice. Set aside for later. Remove all the bacon fat except for 1 Tablespoon. Add the minced garlic to the pan and roast for a couple of minutes. Add tomatoes, grape seed oil and cook over high heat for 2-3 minutes. Taste for salt and pepper. Add ¾ of the diced bacon back to the pan and toss with the pasta. Garnish with the remaining diced bacon.

Alyn Abrams

fruit italian recipe salad

701 – Luna Rosa Gelato Cafe

Nancy’s Red Pear & Toasted Walnut Salad

3 TBSP extra virgin olive oil
2 TBSP White Wine Vinegar
Pinch of salt
2 Red Anjou pears cored and thinly sliced
1/2 cup walnuts, coarsely chopped, & toasted
6 ounces of gorgonzola cheese
4 cups spring mix lettuce

In a bowl whisk EVOO, white wine vinegar, & salt until blended. Add pear slices and let stand for up to 1 hour. (All depends on how ripe the pears are.)
Place lettuce in a large bowl, add gorgonzola & toasted walnuts. Pour pear mixture over & toss.

Luna Rosa Eggplant Stack

1 eggplant (peeled)
2 eggs
1 cup seasoned bread crumb
garlic salt to taste
oregano to taste
1 cup Ricotta Cheese
1 pkg six cheese blend
1 cup marinara
1 LB whole milk mozzarella

Peel and thinly slice eggplant. Blend eggs with fork and add garlic salt to taste. Put seasoned bread crumb in bowl. Dip eggplant slices in egg wash and coat on both sides with bread crumb. Heat pan with EVOO and sauté eggplant on both sides for a total of 45 to 60 seconds. (Till golden brown.) Drain on paper towels and cool.
Mix 1/4 cup of 6 cheese blend,1 cup of ricotta cheese, and oregano to taste.
Layer eggplant rounds with cheese blend & red sauce. Approx 5 slices. Put 2 slices of mozzarella on top & bake 375 degrees for 10 minutes.

Luna Rosa Gelato Cafe

beef dinner italian recipe

634 – Steak Florentine (Bistecca Alla Fiorentino)

Steak Florentine (Bistecca Alla Fiorentino)


3-4 Lb. Flank Steak (Rib Eye works well too)
2 large lemons
1 large head of garlic
1/2c extra virgin olive oil
2T sea salt
1/2c chopped fresh Italian (flat leaf) parsley
1t black pepper

Coat steak with black pepper evenly. Grill flank steak on grill or grill pan to preferred temperature.
Add olive oil to small sauté pan with flame on low (never allow the oil to get to sizzle) It should be very warm not hot. Add 10-15 peeled garlic cloves that have been quartered to the olive oil. Let the garlic cook on very low until soft for about 20 minutes: never allow the garlic to brown, it should just sit in the oil and melt to a soft and sweet roasted garlic.
Slice 1/2 of a lemon into thin slices (set aside for garnish). Cut remaining lemon in 1/2.
Slice the steak on the bias into thin slices. Squeeze ½ of a lemon over the sliced steak.
Squeeze the other ½ lemon into the olive oil mixture, add the parsley.
Spoon the garlic, olive oil, parsley, lemon mixture generously over the steak. Garnish platter with lemon slices and serve immediately. Serves 4.

Risotto with Mushrooms (Risotto Milanese)


1c Arborio Rice
6T Extra Virgin Olive Oil
2 cloves garlic, minced
1 small Vidalia onion, diced
2c sliced mushrooms (button, shiitake, etc)
1c white wine
3c chicken stock
1c parmesan cheese (Parmegiano Reggiano is the best for this)
2T butter, softened

In a large pot over medium heat add 2T of the olive oil and sauté the onion and garlic until translucent; put aside in a bowl.
In same pot add 2T olive oil and sauté mushrooms until tender and brown—salt the mushrooms to extract the juices with about 1t of salt. Put aside in the bowl with onion and garlic
In same pot add 2T olive oil over medium heat and add Arborio rice- toast for one minute, stirring constantly.
Add onions, garlic and mushrooms to the rice, and stir for one minute.
Add the white wine and stir constantly until it is absorbed. Begin adding the chicken stock by the half cup, stir constantly until stock is absorbed and repeat until all stock is used and rice reaches al dente (soft but a little bite to the rice). If your rice is not cooked at the point where stock is all absorbed add water by the half cup until your rice reaches al dente.
Turn off heat and add parmesan and butter. Stir and combine.
Serve hot and immediately. Serves 4.

Variations to add to the risotto include sautéed shrimp, butternut squash, Italian sausage or prosciutto

Ed McMullin

chicken dinner italian recipe

610 – Polenta & Italian Chicken

Easy Everyday Polenta

4 cups milk
1 cup yellow cornmeal
1 teaspoon salt
1-1/2 cups grated parmesan cheese
4 tablespoons butter

Bring milk and salt to a boil. Add cornmeal while whisking. Reduce heat to medium. Stir constantly while cornmeal is thickening. When mixture starts to pull away from sides, add cheese and butter. Stir to mix all ingredients. Put in a bowl and serve with your favorite pasta sauce.

Italian Chicken

4 boneless, skinless chicken breast halves
2 (14.5 oz.) cans Petite diced tomatoes
1/2 cup Balsamic & Basil Vinaigrette
1/2 teaspoon dried basil or 2 tablespoons fresh chopped basil

Place chicken in glass baking dish. Add diced tomatoes and dressing. Bake in preheated 350 degree oven for 45-60 min. or until juices in chicken run clear. Add additional basil before serving. Serves 4.

Linda Weiss