Spinach Noodles with Potatoes, Green Beans and Pesto

From Miavita

Relax with a quick-to-fix pasta dish typical of the Italian Riviera. Serve with grilled shrimp or fish; fresh figs.

Ingredients

3 or 4 small new potatoes, scrubbed and diced

6oz. green beans, trimmed and cut into short lengths

12oz. spinach fettuccine

1/4 cup prepared basil pesto

1 medium vine-ripened tomato, seeded and diced

Preparation Cook: under 30 minutes

1. Cook potatoes for 2 minutes in a large pot of boiling salted water.

2. Add green beans and fettuccine to the pot. Cook until fettuccine is al dente. Drain and toss with pesto.

3. Serve in shallow bowls with diced tomatoes on top.

Nutritional Analysis

Number of Servings: 4

Shepard's Pie

Growing up one of my favorite dishes was Shepard's Pie. This is a great dish for using up left over mash potatoes or left over meatloaf; but can also be done fresh with a little work. This recipe will focus on the quick fresh method.

Prep time 15min

Cook time 25-35 min

Serves about 4-5

What you need.

1 1/4 lbs of ground beef

1 can Tomato sauce mixed with your choice of seasonings (Italian or garlic herb seem to be best)

or 1 bottle of your favorite tomato based spaghetti sauce

1-24oz cans of green beans

4 servings of potato pearls or other instant mashed potatoes

lots of cheese

9 inch casserole dish

a 9" skillet

1 Tbs of olive oil

preheat oven to 350 degrees

Brown the meat in a frying pan with the oil

add the browned meat, drained green beans and tomato sauce mix to the casserole dish, mix throughly, and level.

mix up the potatoes as directed and spread over the top of the mixture.

cover the potatoes with the cheese

Bake at 350 degrees for 25-35 minutes until the mixture is hot and the cheese is slightly toasted.