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Molten Chocolate Lava Cake

This Italian Pasta Salad Recipe can easily be changed to suit your family's tastes and the vegetables that are in season. Use green peppers in place of red, if that's what you have in your garden. Or skip the artichokes if your family doesn't like them.

This cold pasta salad recipe makes a great side dish to go with Burgers to Fried Chicken.

Take this to a potluck, and everyone will be asking you for this recipe for pasta salad.

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

Ingredients

* 16 oz. short pasta, such as macaroni
* 1 medium zucchini, diced
* 1 red pepper, diced
* 1 small onion, diced
* 1 6 oz. jar marinated artichokes, drained
* 1/2 cup sliced black olives
* 1 16 oz. bottle garlic ranch dressing
* 1/2 cup grated Parmesan cheese

Preparation

1. Bring a large pot of water for the pasta to boil. Cook 6-8 minutes, according to package directions. Drain.

2. Toss pasta with zucchini, red pepper, onion, artichokes and black olives.

3. Add about 3/4 of the bottle of salad dressing. Toss. If the salad is not well-coated, add the rest of the bottle.

4. Refrigerate, if planning to serve later. When ready to serve, tp with grated cheese.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

Vegetable Lasagna Recipe often require you to make a bechamel (white) sauce. Not this one. It is easy, because you just saute the vegetables, then stir in jarred or Spaghetti Sauce.

Serve this Vegetable Lasagna with Caesar salad and Garlic bread.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes

Ingredients

* 2 Tbsp. olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup diced green pepper
* 1/2 cup diced red pepper
* 1/2 cup diced zucchini
* 8 oz. sliced mushrooms
* 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
* kosher salt and black pepper to taste
* 15 oz. part-skim ricotta cheese
* 2 large eggs, lightly beaten
* 1 cup shredded asiago cheese
* 12 oven-ready lasagna noodles, such as Ronzoni or Barilla
* 1 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese

Preparation

1. Preheat oven to 375 degrees F.

2. Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.

3. Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.

4. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.

5. In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.

6. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna noodles, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.

7. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.

8. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

Related : Molten Chocolate Lava Cake Recipe