1 cup orzo (about 8 ounces uncooked)
Ground black pepper
Baharat spice blend – I like New York Shuk’s, about 2 teaspoons (or more)
Sumac, 1-2 teaspoons (or more)
1 lemon
Olive oil
1 cup canned garbanzo beans (no sodium added), rinse and drain.
1 large tomato, diced
Capers, about 2 tablespoons
Kalamata olives, about 3 tablespoons, chopped
Oregano leaves, chopped fine
Greek feta, crumbled
Arugula, roll up handfuls and chop into “ribbons”
 
Cook the orzo according to package directions (drain and cool). In a large serving bowl, add the orzo and garbanzo beans, pepper, baharat, sumac, tomato, oregano, feta cheese, capers and olives and stir together. Pour on lemon juice and olive oil. Add arugula. Gently mix all together. 

Whole wheat spaghetti, preferably thin
2 bunches broccolini, rinsed and chopped fine (I used mostly the heads)
Lemon zest from 1 lemon
Lemon juice from 1 (same) lemon
Olive oil
Red hot pepper flakes
Black pepper
Asiago cheese, grated
 
Boil water for pasta (I never use salted water – who wants salty pasta?)
 
Place broccolini in a bowl, sprinkle a little water over and microwave it for about 1 to 1 and a half minutes. Add lemon juice, zest, olive oil, red and black pepper.
 
When spaghetti is done, drain water and put back in pot. Add the broccolini mixture and stir it in. Place in bowls and add the cheese.
 
Yum!

16 oz rigatoni pasta
¼ cup Parmesan cheese, grated
2-3 tablespoons sliced almonds; cook in a single layer in microwave for a minute and let cool.
Garlic (I use powdered)
One jar marinated artichokes (I like TJ’s grilled artichokes)
Parsley
1 lemon
Black pepper
Olive oil
 
In a food processor add parmesan cheese and almonds. Pulse until combined. Add the artichokes including the oil in the jar, juice of half a lemon, the zest from the lemon, some parsley and more olive oil if needed. Pulse into a pesto consistency. Boil pasta in water until al dente and drain it, add to a serving bowl. Add the pesto. Serve right away but it’s fine room temperature as well.

8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
Garlic powder
Smoked paprika
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
 
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.

In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.