Buca Pasta

We call this Buca Pasta. We didn't know it by the original name NOR did we ever eat it at the Buca restaurants. It's a copycat recipe that we're always thankful that I ran across quite a few years ago now. I'm shocked that I haven't blogged about it until now. It has been one of my hubby's favorites! It's creamy, flavorful and sinful tasting.

It's not terribly hard to put together but there's chopping and specific ingredients that you must have on hand. I usually have artichoke hearts and baby bottles of dry wine in my pantry though. Each of these baby bottles are about 1 1/2 cups- you only need less than a cup. I have been guilty of sucking on the rest of the bottle (:

A close up to tempt you...

Mmmmm red pepper flakes, cheese, and green onions...

This recipe is NOT for calorie counters.

Click here for the stolen recipe for Buca di Beppo Penne Cardinale.

Tuna and Artichoke Pasta Salad

Man, I can't rotate this picture to save my life. I don't know what's up with it!

Well, this is the Tuna Artichoke Pasta Salad that I make ahead when it's a hot day or I don't feel like cooking. It comes from a Cooking Light cookbook and I'm so glad I found it!

I've typed the recipe as I found it so many years ago but I tweak it to my liking whenever I make it. Some of my changes: I add more lemon juice and tuna. I also use whole wheat pasta or pasta with added protein. Oh, and I also use bottled ginger- actually a tube. We tend to use a lot of it in various recipes.



Tuna and Artichoke Pasta Salad

2 t. grated lemon rind

3 T fresh lemon juice

3 T olive oil

1 T peeled, minced gingerroot

2 garlic cloves, minced

4 cups cooked elbow macaroni (8 oz.)

1 cup cherry tomatoes, halved

1/2 cup chopped green onions

1/3 cup flat leaf parsley

1- 6 oz can albacore tuna, drained

1- 14 oz can quartered artichoke hearts, drained

Combine first 5 ingredients in a large bowl. Add pasta and remaining ingredients; toss gently to coat. Cover and chill at least 1 hour.

Roasted Pepper and Artichoke Spread

This has been one of those recipes that we turn to for Superbowl parties or other gatherings with a bunch of guys. Guys just really like their dips!




See below for the stolen recipe.
Okay, it's not really stolen. It was given to me by my BFF Christa.

Warm Roasted Pepper and Artichoke Spread
1 cup grated Parmesan cheese
1/2 cup mayo (I use light mayo)
1 eight ounce package cream cheese, softened
1 small garlic clove
1 -14 oz can artichoke hearts, drained and finely chopped
1/3 cup roasted red bell peppers, jarred, and finely chopped

1. Heat oven to 350 degrees.
2. In food processor bowl with metal blade combine parmesan cheese, mayo, cream cheese, and garlic; process until smooth.
3. Place mixture in large bowl. Add artichoke hearts and roasted peppers; blend well. Spread in an ungreased 9 inch quiche dish or glass pie pan.
4. Bake at 350 for 20-25 minutes until thoroughly heated. Serve warm with crackers, bread, or veggies.