Zoo Pasta Recipes

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Steps:

• Bring a large pot of water to boil over high heat.
• Add pasta to boiling water and cook for 10 to 12 minutes or until pasta is tender, stirring occasionally. Remove pasta from heat and drain carefully in colander. Return pasta to pot. Add vegetables and salad dressing. Stir over medium-heat until heated through; about 3 minutes. Sprinkle with salt and pepper, to taste, and stir. Remove from heat and serve immediately.

Steps:

• Add the EVO, onion, garlic, carrot and celery to a 1-2 gal. cooking pot.
• Cook on medium low heat until they are soft and the onions transparent (Appr. 15-20 mins).
• While the vegetables are cooking, mix the beef, egg, onion powder, garlic powder, 2 TBS. parsley flakes, 1/2 tbs. basil, bread crumbs, 2 Tbs. parseman cheese, S & P. Shape into tiny meatballs (Appr. 1/2 " in diameter) are fry until done. You may need to cook several batches, depending on the size of your skillet.
• After the vegetables have cooked, add the tomatoes, tomato paste, beef broth, and the rest of the parmesan cheese, parsley, basil, oregano, rosemary, bay leaf, sugar, & baking soda. Stir occasionally until foam disappears from the baking soda.
• Cook until well mixed and add the meatballs.
• Simmer for 1 to 1-1/2 hours and then add the beans. Simmer for another 30 to 45 minutes. Add water to the soup if it seems to get too thick.
• While the soup is simmering, Cook the ditalini noodles until they are a-denti. DO NOT OVERCOOK!
• Add the pasta to the soup just before serving. Do not add the pasta to the soup too soon! The longer the soup cooks with the noodles, the larger the noodles get.
• Serve with a crusty bread, green salad, and extra Parmesan cheese.
• Measurements are not brain surgery. Be close, and you cannot make a mistake. ENJOY!