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Cook farfalla according to box directions to al dente stage. Drain and set aside. Saute chicken in oil until cooked through and juices run clear. Remove chicken from pan. If using whole breast; cut into bite sized pieces when cooked. Add garlic and sliced mushrooms to pan used to cook chicken. Saute lightly being careful not to brown garlic. Add a small amount of oil if necessary to keep from sticking. When mushrooms are soft and golden, add washed spinach, salt and pepper. Return chicken and pasta to pan. Add 1/4 c. broth. Cover and cook on medium heat until spinach is wilted, about 3 to 4 minutes. Pour any remaining olive oil over hot pasta. Add feta cheese over top and serve. (cheese will soften and melt in ) If desired sprinkle with Parmesan cheese. Serves 4 Submitted by Kay Kahle, Seneca First Place 2009 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Pasta Verde with Swiss Chard, Asparagus and Artichoke Hearts
Cook the pasta in boiling water, as package directs, for about 8-10 minutes or until al dente. Drain. While pasta cooks, saute garlic in olive oil for about 1 minute in a medium pan. Add chicken broth and let it heat up. Add the asparagus pieces to the broth and heat for 3 to 4 minutes. Then add artichoke hearts and chopped Swiss chard. Cook only until chard wilts- about 2 minutes. Finish with 1 tsp. lemon juice. Place drained fettucine in a large serving bowl and pour green vegetable sauce over all. Grate fresh Parmagiano cheese over all and serve. Serves 4 to 6 Submitted by Susan Coates, York 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Wash the spinach well and chop roughly. Without adding any water, place the spinach in a pot and cook until wilted. Drain and set aside. In a large skillet, heat the olive oil over a medium flame. When hot, add the onions and cook until they are clear. Add the cooked spinach, dill, parsley and salt, and cook uncovered for about 10 minutes or until most of the liquid in the skillet has evaporated. Stir occasionally. Transfer the spinach to a bowl. When cool, mix in the milk, feta cheese and eggs. Set aside. Preheat the oven to 375°F. With a pastry brush, coat the bottom and sides of a 10 x 14" inch baking dish with melted butter. Line the dish with a sheet of filo and then brush the entire surface with melted butter. While working with the filo dough, cover the unused sheets with a slightly damp towel to prevent them from drying out. Repeat this process until you have used 8 sheets of filo in all. Spread the spinach mixture into the dish. Cover with the remaining 8 layers of filo following the same procedure as above. Brush the top layer with melted butter and bake in the center of the oven for 30 minutes, or until the crust is golden brown. Remove from the oven and let cool 15 minutes before cutting. Submitted by Julie Falsetti, York 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook tortellini according to package directions; drain and rinse in cold water. In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon. Cover and refrigerate for at least 1 hour. Serves 10 Submitted by Kathy Rohrbaugh, Shrewsbury 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Caramelized Onion and Spinach Lasagna
Cook noodles according to package. Rinse with cold water and set aside. To make onion/mushroom mixture, heat the olive oil in a large skillet. Add onions and cook over low heat about 20 minutes until onions are very soft and caramelized. Add sliced mushrooms and garlic. Cook an additional 5 minutes. Remove from heat and set aside. To make spinach mixture, whisk together spinach, ricotta cheese, basil, garlic, pepper and salt. Set aside. To make sauce, heat the margarine in a medium sauce pan. When margarine is melted, whisk in flour and stir until smooth and bubbly. Gradually add milk and salt. Continue heating over medium heat until mixture comes to a boil. Cook an additional 3 minutes, or until sauce becomes thick. Stir in shredded cheese and continue stirring until cheese is melted. To assemble lasagna, spray a 9 x 13 inch baking dish with non-stick cooking spray. Place a layer of lasagna noodles over the sauce. Cover the noodles with half of the spinach mixture. Top with a third of the onion mixture. Repeat. Cover with a last layer of noodles. Top with remaining onion mixture and sauce. Bake at 350°F for 45 minutes. Serves 8 Submitted by Deb Lyon, Bangor 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
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Pennsylvania Vegetable Marketing and Research Program
