Spikings Organic Pasta

With so many sizes and shapes of pasta available, and so many great pasta recipes, you can serve pasta every day for a year and never make it the same way twice! Whether you want something elegant or casual, for two or 20, pasta is perfect! The National Pasta Association is dedicated to providing good-tasting, convenient, accurate recipes to the public. To ensure that our pasta recipes meet your high standards, each recipe is tested in our test kitchen. You can be assured that each recipe on this site was professionally tested and tastes great! These are only a few of the dishes you can make at home!

Pasta Stew with Rosemary Pork

  • 8 oz. Ditalini, Orzo or Alphabets, uncooked
  • 1 tsp. vegetable oil
  • 1 pound lean, boneless pork loin, cut into 3/4-inch cubes
  • 1/8 tsp. ground red pepper
  • 1/8 tsp. black pepper
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 3 13 1/4-oz. cans fat-free, low-sodium beef broth
  • 1 1/2 tbsp. minced fresh rosemary or 1 1/2 tsp. dried rosemary
  • 1/2 tsp. salt
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 cups chopped fresh spinach
  • 2 tbsp. lime juice
oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.
    Each Serving Provides:
  • 513 Calories
  • 34.9 g Protein
  • 62.1 g Carbohydrates
  • 13.1 g Fat
  • 62 mg Cholesterol
  • 322 mg Sodium
  • Calories from Fat 23%

    Spicy Chicken Fettuccine

  • 12 oz. Fettuccine, uncooked
  • 2 tbsp. margarine
  • 12 oz. boneless skinless chicken breasts
  • 6 oz. (about 6) scallions, trimmed and chopped (about 1 cup)
  • 2 large ribs celery, chopped (about 1 cup)
  • 1 medium red bell pepper, cored, seeded and chopped (about 2/3 cup)
  • 2 tbsp. flour
  • 1 1/4 cups chicken broth
  • 1 1/2 tbsp. lemon juice
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. chicken bouillon powder
  • 1/4 tsp. cayenne pepper

    Prepare pasta according to package directions. While pasta is cooking, sauté chicken breasts in margarine over medium heat until browned and cooked through, about 4 minutes. Remove the chicken from pan, cut in half and chill. Add flour to pan; stir until a roux forms. Add green onions, celery and peppers to sauté pan. Sauté until crisp tender. Stir in remaining ingredients. Heat until sauce begins to simmer. When pasta is done, drain well. Toss pasta with sauce; top with chicken.

    Each Serving Provides:

  • 378 Calories
  • 27.3 g Protein
  • 50 g Carbohydrates
  • 8.4 g Fat
  • 113 mg Cholesterol
  • 760 mg Sodium
  • Calories from Fat 20%

    Golden Lamb Curry Noodles

  • 12 oz. Wide Egg Noodles, uncooked
  • 3 tbsp. all-purpose flour
  • 1 tbsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 1 1/2 pounds well-trimmed boneless leg of lamb, cut into 1-inch pieces
  • 1 1/2 tbsp. olive or vegetable oil, divided
  • 2 medium carrots, thinly sliced
  • 1 small sweet or yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 14.5-oz. can low-sodium chicken broth
  • 1/2 cup golden raisins
  • 1/4 cup chopped fresh mint or parsley

    Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside. Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

    Each Serving Provides:

  • 480 Calories
  • 33 g Protein
  • 58 g Carbohydrates
  • 13 g Fat
  • 3.5 g Saturated Fat
  • 105 mg Cholesterol
  • 290 mg Sodium
  • Calories from Fat 20%
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