Pasta Pizza Four Seasons

Valente Pasta Four Seasons Pizza, in a white baking dish. The four seasons are; Spring: sliced, fresh small tomatoes, 3 fresh basil, 4 small fresh mozzarella balls, Summer: 1/2 cup artichoke hearts, drained, 1/4 cup of black olives, Autumn: 4 oz sauteed mushrooms, fresh thyme, Winter: 3 slices prosciutto, fresh parmesan cheese

Serves 4-6

  • 1 package 12 oz Valente Market Pasta
  • 1 1/2 cups tomato sauce 
  • 2 cups grated mozzarella cheese
  • Spring:  sliced, fresh small tomatoes, 3 fresh basil, 4 small fresh mozzarella balls
  • Summer: 1/2 cup artichoke hearts, drained, 1/4 cup of black olives 
  • Autumn: 4 oz sauteed mushrooms, fresh thyme
  • Winter: 3 slices prosciutto, fresh parmesan cheese

Preheat the oven to 350 F.

Cook pasta following package directions and drain.

Lightly coat the bottom and sides of a casserole dish using olive oil to prevent the pasta from sticking.

Layer pasta in the bottom of the casserole dish, evenly spread tomato sauce on top and then the grated cheese.

Top with your favorite pizza toppings. For a four seasons pizza, arrange each of the toppings on one quarter of the pizza.

Bake, uncovered, for 30 minutes or until cheese is melted. Serve immediately.

View Recipe

Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4