Cheesy Pasta Primavera

Ryan and I made this as a side dish for a dinner party this weekend. Neither of us had made it before, but it turned out delicious. And it went very nice with the baked chicken the other couple (Jake and Mere) brought. Again, I didn't take a picture...I really need to start remembering to do that.

Cheesy Pasta Primavera

• 3 c whole wheat penne pasta
• 1 t sea salt
  
• 2 T Kraft Light Zesty Italian dressing
• 1 medium zucchini, cut into bite-size pieces
• 1 red pepper, chopped
• 1 c reduced-sodium chicken broth
• 4 oz. Neufchatel cheese (1/3 less fat cream cheese)
• 1/2 c grated Parmesan cheese

Cook pasta in sea salt water. As pasta is cooking, heat dressing in a skillet on medium heat. Once heated, cook vegetables for about 8-10 minutes, stirring frequently. Add broth and Neufchatel cheese. Cook until Neufchatel is melted. Stir in Parmesan. When pasta is done, drain water and return pasta to pan. Add Vegetables and sauce to pasta. Serve. Sauce will thicken as it cools.

Italian Sprinkle Cookies

This first recipe is for one of my coworkers, Vicky. Without her pushing, I wouldn't have this blog. :) Thanks, Vicky. I made these cookies for a cookie exchange my boss, Crystal, invited me to. Hopefully they're a hit at the exchange. My recipe says that it makes 7 dozen cookies, but I only got 5 1/2 dozen out of it.


Italian Sprinkle Cookies

• 6 eggs
• 5 c all-purpose flour
• 2 c powdered sugar
• 2 T + 1-1/2 t baking powder
• 1 c vegetable oil
• 1 T almond extract
• 1-1/2 t lemon extract

Glaze

• 1/2 c warm milk
• 1 t almond extract
• 1 t vanilla extract
• 3-3/4 c powdered sugar
• Sprinkles

To make:
Preheat oven to 350. Beat eggs until light and fluffy (about 5 minutes). In a separate bowl, combine flour, sugar, and baking powder. Stir in oil and extracts. Gradually add in beaten eggs. Dough will be stiff (I advise against using wooden spoons). Roll dough into 1 inch balls and place on ungreased cookie sheet.


Cook in oven for 11 to 12 minutes or until edges begin to brown. While cookies are baking make glaze by combining milk and extracts in a large bowl. Then whisk in sugar until smooth.


After baked, dip hot cookies in glaze. Transfer to a cooling rack to drain. Immediately top with sprinkles (glaze sets quickly). Let dry for 24 hours before storing in airtight containers.