Name: Pasta with Shrimp & Feta
Prep time: 20 min
Cook time: 10 min
Yield: 6
Cuisine: Quick & Easy
Ingredients: 1 Tbsp. olive oil; 1/4 cup finely chopped shallots; 2 cloves garlic; 1 tsp. dried oregano leaves, crushed; 1/2 tsp. dried thyme leaves, crushed; 1 jar RAGÚ® Old World Style® Traditional Sauce; 1 1/2 lbs. uncooked large shrimp, peeled and deveined with tails on; 12 ounces angel hair pasta, cooked and drained; 1/2 cup crumbled Feta cheese; 2 Tbsp. finely chopped fresh parsley leaves (optional)

Pasta with Shrimp & Feta

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Quick & Easy, Vegetarian Dishes

Prep Time

20 minutes

Cook Time

10 minutes

Servings

Ingredients

1 Tbsp. olive oil
1/4 cup finely chopped shallots
2 cloves garlic
1 tsp. dried oregano leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1 jar RAGÚ® Old World Style® Traditional Sauce
1 1/2 lbs. uncooked large shrimp, peeled and deveined with tails on
12 ounces angel hair pasta, cooked and drained
1/2 cup crumbled Feta cheese
2 Tbsp. finely chopped fresh parsley leaves (optional)

Filter

Quick & Easy, Vegetarian Dishes

Prep Time

20 minutes

Cook Time

10 minutes

Servings

Ingredients

1 Tbsp. olive oil
1/4 cup finely chopped shallots
2 cloves garlic
1 tsp. dried oregano leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1 jar RAGÚ® Old World Style® Traditional Sauce
1 1/2 lbs. uncooked large shrimp, peeled and deveined with tails on
12 ounces angel hair pasta, cooked and drained
1/2 cup crumbled Feta cheese
2 Tbsp. finely chopped fresh parsley leaves (optional)

Instructions

Heat olive oil in large nonstick skillet over medium-high heat and cook shallots, stirring occasionally, 3 minutes or until shallots are tender. Stir in garlic, oregano and thyme and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low. Add shrimp and cook, stirring occasionally, 5 minutes or until shrimp turn pink.
Arrange hot angel hair pasta on serving platter. Top with shrimp mixture, then sprinkle with cheese and parsley.

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Slow Cooker Jambalaya

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

4 hours

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
1 lb. boneless skinless chicken thighs, cut in bite size pieces
8 ounces andouille sausage or pork sausage , cut into thick slices
2 medium red and/or green bell peppers, cut into chunks
1 medium onion chopped
1 cup uncooked rice
2 cloves garlic
1/2 tsp. salt
8 ounces uncooked medium shrimp, peeled and deveined

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

15 minutes

Cook Time

4 hours

Servings

Ingredients

1 jar RAGÚ® Tomato Garlic & Onion Sauce
1 lb. boneless skinless chicken thighs, cut in bite size pieces
8 ounces andouille sausage or pork sausage , cut into thick slices
2 medium red and/or green bell peppers, cut into chunks
1 medium onion chopped
1 cup uncooked rice
2 cloves garlic
1/2 tsp. salt
8 ounces uncooked medium shrimp, peeled and deveined

Instructions

Combine sauce with all ingredients except shrimp in slow cooker sprayed with no-stick cooking spray. Cook covered on LOW 4 to 6 hours or HIGH 3 to 4 hours. Stir in shrimp and cook covered an additional 10 minutes or until shrimp turn pink. Thin sauce, if desired, with chicken broth or water.

Recipe Notes

Tip: Try with brown rice. It is an easy way to get your family to eat more whole grains.

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Garden Ratatouille

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Vegetarian Dishes

Prep Time

20 minutes

Cook Time

22 minutes

Servings

Ingredients

6 Tbsp. olive oil
1 medium onion chopped
2 medium green and/or red bell peppers, thinly sliced
2 cups sliced fresh mushrooms
2 cloves garlic
2 medium zucchini, chopped
1 medium eggplant, cubed
3 Tbsp. finely chopped fresh basil leaves
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/2 cup grated Parmesan cheese

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Vegetarian Dishes

Prep Time

20 minutes

Cook Time

22 minutes

Servings

Ingredients

6 Tbsp. olive oil
1 medium onion chopped
2 medium green and/or red bell peppers, thinly sliced
2 cups sliced fresh mushrooms
2 cloves garlic
2 medium zucchini, chopped
1 medium eggplant, cubed
3 Tbsp. finely chopped fresh basil leaves
1 jar RAGÚ® Tomato Garlic & Onion Sauce
1/2 cup grated Parmesan cheese

Instructions

In large skillet, heat 2 tablespoons olive oil over medium heat and cook onion, green peppers, mushrooms and garlic, stirring occasionally, 10 minutes or until vegetables are tender. Remove vegetables and set aside.
In same skillet, heat remaining 4 tablespoons oil and cook zucchini and eggplant, stirring occasionally, 5 minutes or until tender. Return vegetables to skillet. Stir in basil and sauce. Simmer, stirring occasionally, 5 minutes or until heated through. Sprinkle with cheese.

Recipe Notes

Tip: Serve on toast points

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