Spinach Enchiladas

The first time I made spinach enchiladas, years ago, the result wasn't great. I would even go so far as to say they were rather bland and I hadn't made them since. But then... I came across the old recipe, complete with notes on what I thought could be improved. I decided to give it another shot and I'm really glad I did because this time was a success!

The only thing I haven't tried yet is making my own enchilada sauce. It seems like a very easy process but in the interest of convenience, I just grabbed a couple cans off the shelf in the market. For sure next time though, I'm making my own sauce.

Spinach Enchiladas

1 Tablespoon butter

1/4 cup yellow onion, diced

3 cloves garlic, minced

10-ounce bag fresh spinach, steamed and chopped (frozen, thawed, is fine)

1 cup ricotta cheese

1/2 cup sour cream

1 cup Monterrey Jack cheese, shredded

1 cup pepper Jack cheese, shredded

salt, to taste

10 6-inch flour tortillas

2 - 10-ounce cans red enchilada sauce

Optional: 1/4 cup chopped green onions, for garnish

1. Preheat oven to 375°

2. In a medium skillet over medium high heat, melt the butter.

3. Add onions and sauté 1-2 minutes, until fragrant and softened. Add garlic and continue cooking an additional minute.

4. Add the spinach and continue cooking and stirring occasionally for 3-5 minutes.

5. Remove pan from heat and stir in the ricotta cheese, sour cream, 1/2 cup Monterrey Jack, and 1/2 cup pepper Jack cheese. Season to taste with salt.

6. One at a time, add 1/4 cup of the mixture to the center of each tortilla. Roll and place seam side down in a prepared 11"x7" baking dish.

7. Pour enchilada sauce evenly over the top of the enchiladas. Sprinkle with additional Monterrey Jack and pepper Jack cheeses.

8. Bake, uncovered, 20-25 minutes. Sprinkle with cilantro, if using, and allow to sit 5 minutes before serving.

Marinated Cheese and Olives ~ Game Night Snack

This was our Thanksgiving night snack as we were all gathered around the dining table, playing Taboo, which has recently become my new favorite old game. We all enjoyed the briny-cheesy-carby goodness so much I'm thinking this may make an encore appearance as part of the 2015 Super Bowl spread.

Do you even know who's playing? I don't and honestly, I don't care. I watch football one day a year and that day is Super Bowl Sunday. And even then, I'm really only interested in the food and the half-time show. And of course, the commercials but I'm not sure they're as good as they used to be.

1 - 8 ounce pkg. cream cheese, chilled and sliced

10 ounces sharp white Cheddar cheese, sliced

10 ounces Muenster cheese, sliced

1 cup green olives

1 cup black olives

1/4 cup white balsamic vinegar

1/4 cup olive oil

1 Tablespoon fresh parsley, minced

1 Tablespoon fresh basil, minced

2 cloves garlic, minced

2 Tablespoons chopped pimiento peppers

1 medium size baguette

1. Prepare the marinade: In a small bowl, combine the white balsamic vinegar, olive oil, parsley, basil, and garlic.

2. On a round, medial size serving platter, arrange cheeses, in an alternating pattern, in a ring.

3. Place green and black knives in the center of the ring.

4. Drizzle marinade over the cheeses and olives. Sprinkle with pimento peppers.

If you are preparing this in advance, stop here. Cover and refrigerate until ready to serve before moving on to the next step.

5. Slice baguette and place around the outer edge of the serving platter.

Slow Cooked Black Beans and Rice

My slow cooker quit on me over a year ago and I just never bothered to replace it. It was like the time our microwave gave out - it was convenient to have around but not necessary. Eventually I got used to it being gone but then we bought a new one and I was all excited about it.  Same thing here.

My husband decided to give me a new slow cooker for Christmas and I can't quite tell if it was out of his sensing I was beginning to miss having one around or if there may have been a bit of self-interest there. ;) Either way, we're both happy. And the first thing I made in it definitely made our youngest happy - slow cooked mac & cheese, more on that another day.

This black beans and rice dish is what I made for last night's dinner and I couldn't be happier with the way it turned out! While we enjoyed this as a taco filling, it would also make an excellent side dish or filling for enchiladas.

2 - 15 ounce cans black beans, rinsed and drained

3/4 cup long-grain white rice, uncooked

1 1/2 cups water

3/4 cup salsa

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package crunchy taco shells

Suggested toppings:

cheddar, mozzarella, Pepper Jack cheeses

salsa, sour cream, guacamole, cilantro, jalapeño slices

1. Prep a medium size slow cooker with cooking spray or liner.

2. Add all ingredients and stir briefly, just to combine.

3. Cover, cook on low heat for 3 hours. 
Leave it alone - do not stir during this time or you will risk of ending up with mushy rice. 

4. When the cooking time is up, remove lid and then stir. Season to taste.

To serve:

Spoon bean and rice mixture into warm taco shells. Add favorite toppings and serve warm.

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Easy Beer and Cheddar Dip

This dip is amazing with pretzels!  Don't think about the calories, just eat it!  But wait a day or so, if you can.  While the dip is good right away, it's even better the next day so it's a great make-ahead appetizer or snack.

The first time I made this, I used Guinness.  Today, I used a pale ale.  Both are good, which just goes to show, whatever you have on hand is probably fine.  Also, this is one of those recipes that can be very easily adapted to suit personal taste.

1 (8oz.) pkg. cream cheese, softened
1/2 of 10z. pkg. Ranch dressing mix

1/4c beer

1 1/4c Cheddar cheese

1/8 tsp. seasoned salt

1/8 tsp. cayenne pepper

1/8c green onions, chopped

1.  Mix everything together in a small bowl and adjust seasoning to taste. 

2.  Cover and refrigerate. Give it a few hours for the flavors to really blend before serving.

Spinach Stuffed Mushrooms

Because I had three full bags of baby spinach in the fridge that I needed to use or lose, spinach was the theme of last night's dinner.  We had a delicious spinach and tortellini soup, more on that another day, and these little mushroom bites.  They were such an easy and elegant addition to the meal and, since they're made with cottage cheese, not super heavy in calories like the cream cheese-based stuffed mushrooms I usually go for.

1 TBSP olive oil

12 baby bella mushrooms

12 mushroom stems, chopped

2 TBSP yellow onion, chopped

2 cloves garlic, minced

2c baby spinach leaves

1/2c cottage cheese

1 egg

1/8 tsp. salt

1/8 tsp. ground nutmeg

1/8 tsp. black pepper

1/8 tsp. cayenne powder

1 TBSP fresh basil, chopped

2 TBSP Parmesan cheese, grated

1.  Preheat oven to 350°

2.  In a large skillet, over medium heat, heat olive oil.

3.  Add onion and mushroom stems.  Saute 1-2 minutes.

4.  Add spinach and allow it to cook down; 1-2 minutes.

5.  Add garlic and continue sautéing another minute.  Remove from heat and set aside.

6.  To a food processor or blender, add the cottage cheese, egg, nutmeg, black pepper, and cayenne.  Pulse a few times to combine mixture but still retain some texture.

7.  Add spinach mixture and basil.  Pulse another 3-4 times; just enough to blend.

8.  Spoon everything into the mushroom caps.  Bake 25-30 minutes.

9.  During the last 5 minutes of baking, top each mushroom with a sprinkling of Parmesan cheese.

Tip: Make the filling ahead of time and store in the refrigerator until you're ready to bake.

Oven~Baked Refried Bean Dip

It's snack time!  Grab a bag of chips and dig in!

4 oz. cream cheese, softened

1/2c plain yogurt

1 (16oz.) can refried beans

3 TBSP taco seasoning

1/4 tsp. cayenne pepper sauce

2 TBSP green onions, chopped + a little extra for garnish

1c Cheddar cheese, shredded and divided

1.  Preheat oven to 350*

2.  In a medium size bowl, stir all ingredients together, reserving 1/2c cheese and the extra green onions.

3.  Add to prepared baking dish.  I used two smaller dishes but the recipe works just as well if you put it all in an 8x8.

4.  Top with the remaining cheese.

5.  Bake, uncovered, for about 20 minutes.

Vegan Chicken and Wild Rice Soup

Fall is here!  Time for sweaters & boots, hot apple cider, and comfort food at it's best.  I've been making this family favorite every fall for several years now and it is always a big hit.  The recipe has evolved quite a bit from the first time I made this soup and I think it's better than ever now.

Hope you enjoy these classic flavors as much as we do!

1 pkg. Beyond Meat chicken strips

1 TBSP olive oil

salt, pepper, & garlic powder, to taste

6c vegetarian chicken broth

1 - 4oz. pkg. wild rice mix, with seasoning packet

3/4c all-purpose flour

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2c vegan butter

1/4c yellow onion, diced

1/2c carrots, diced

1/2c celery, chopped

1/2c white wine, optional

2c soy creamer

In a large skillet, heat olive oil over medium heat.  Add chicken strips and cook until heated through, seasoning with salt, pepper, and garlic powder, to taste.  Remove to a cutting board and shred.

In a large pot over medium high heat, bring the broth to a boil.  Add rice and seasoning packet included.  Cover and remove from heat.

In a small bowl, combine flour, salt and pepper.  Set aside.

In a medium-large saucepan over medium heat, melt the butter.  Add onions, carrots, and celery, sautéing until slightly tender.  Stir in garlic and cook another minute, until fragrant.

Add white wine, if desired, and reduce heat to low.  

Gradually whisk in the flour mixture.

Pour in the creamer, a little at a time, whisking to maintain a smooth consistency.  Allow to simmer approximately 5 minutes to thicken, stirring occasionally.

Stir creamy mixture into the large pot with broth and rice.  Bring heat to medium and allow soup to heat through; 15-20 min.

 Served with biscuits for dipping - yum!

White Wine Alfredo Sauce

My husband could probably eat fettuccine Alfredo every day of his life and I've experimented with various combinations over the years.  Most were tasty, some were so-so, but this one has emerged as the clear favorite:

4 TBSP butter

4 TBSP all-purpose flour

1c. heavy cream

1c. chicken flavored broth (Better Than Boullion makes a great veg version)

1c. Mozzarella cheese, shredded

1/2c. Parmesan and Romano cheese, shredded

3 TBSP Italian flat-leaf parsley, chopped

5 cloves garlic, minced

1/2 tsp. ground nutmeg

1/4c. white wine 

salt and pepper, to taste

1.  In a medium-size sauce pan, melt butter over low heat.

2.  Add flour.  Cook and stir with a whisk until well blended. (2-3 min.)

3.  Add cream and broth.  Stir to blend.

4.  Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.


*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5.  Toss with pasta and serve warm.

Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one 

and thought it was fabulous - Cheers!

Green Chile and Pepper Jack Egg Bake

This is officially my new favorite egg dish!

I had big plans to make it last weekend but... I don't know, something happened and it just didn't work out.  You know how these things go.  Days went by and I finally remembered I had bought the cheeses specifically for this so I should probably get on with making it.

And that is how we came to have "breakfast for dinner".  In order to make the meal not so breakfast-y  though I did throw together a side of black beans (butter, onion, garlic, cilantro - easy) and that rounded out the meal nicely.

Here's the super simple and oh, so yummy recipe:

6 eggs, beaten
1/2c pepper Jack cheese, shredded
1c cottage cheese
1/4c all-purpose flour
1/4c green chiles, chopped

1.  Preheat oven to 350°.

2.  In a medium bowl, combine the eggs, pepper Jack cheese, cottage cheese, and flour.

3.  Fold in the green chiles.

4.  Pour everything into a prepared 8x8 baking dish.

5.  Bake 1 hour, or until eggs are set.  Serve warm.

P.S.  The leftovers were great the next day.  

I spooned some into flour tortillas and devoured them for lunch!

Cheesy Broccoli Twice Baked Potatoes

I love a big baked potato for dinner!   Aside from the classic-style buttered potato, BBQ vegetarian chicken had been my go-to favorite, until now.

Served these up with sides of Clean Out the Fridge Soup, here, for an easy and tasty dinner!

5 Russet potatoes

1c broccoli florets, chopped

3-4 TBSP butter

2 TBSP green onions, chopped

1 TBSP fresh parsley, chopped

1c sharp Cheddar cheese, grated

1 tsp. salt

1/2 tsp. black pepper

paprika

1.  Preheat oven to 385* and bake potatoes approximately 1 hour, or until tender.  Meanwhile, in a medium skillet, sauté broccoli in 2-3 TBSP water until cooked through.  Drain and set aside.

2.  Slice length-wise across each potato and remove tops.  Scoop out insides, leaving enough potato that the skin holds its shape.

3.  In a medium mixing bowl, mash the scooped out potato with butter until it reaches your desired consistency.

4.  Stir in the green onions, parsley, Cheddar cheese, salt, and black pepper.  Adjust seasoning to taste.  Spoon mixture back into the potato skins.

5.  Bake 15 minutes.  Garnish with a sprinkling of paprika and serve warm.

Late Summer Garden Minestrone

We're on the very edge of fall here and I've already been craving heartier soups and stews lately.  Farmers' markets are overflowing with okra, tomatoes, carrots.... add to that, my little backyard garden is bursting with herbs.

This soup creation is exactly what I was in the mood for on a recent cool and rainy day.  It is a minestrone in the classic sense that it's a vegetable soup with a little pasta thrown in for fun.  The ingredients are what's in-season here right now and I think could be easily adjusted to whatever you've got on hand.

2 TBSP olive oil

1/4c yellow onion, diced

3/4c okra, sliced 1/2"

1/4c celery, sliced

1/2c carrots, sliced

2 cloves garlic, minced

4c vegetable broth

1 can red kidney beans, rinsed and drained

1 can black-eyed peas, rinsed and drained

3 large roma tomatoes, diced

3 TBSP fresh parsley

1 TBSP fresh oregano

1/2 tsp. ground black pepper

1 TBSP fresh basil, chopped

1 tsp. fresh thyme

3c fresh baby spinach, rough chopped 

1/2c ditalini pasta

1.  In a large pot, heat olive oil over Medium heat.

2.  Add onion, okra, celery, and carrots.  Saute 3-5 minutes.

3.  Add garlic and continue cooking another 1 minute.

4.  Add all remaining ingredients.  Bring to a boil, then reduce heat to Low.

5.  Cover and simmer 20 minutes.  Adjust seasoning to taste and serve warm.

Goat Cheese Quinoa with Spinach and Pine Nuts

It was one of those days when very little went according to plan and I was *this* close to letting the pizza man handle dinner...

but then I remembered the gorgeous okra and corn on the cob just bought two days ago at the farmers market.  I needed a dinner that incorporated both these purchases.

Oh, and there's that partial bag of spinach I need to use or lose... and that goat cheese I bought with no real plan for its use (I love the stuff and can't help myself sometimes) ... this meal was clearly meant to come together.

Paired with oven-roasted okra and corn on the cob with Old Bay seasoned butter, this was an easy, and delicious, dinner:

1c quinoa, cooked according to pkg. directions

1 TBSP olive oil

3 TBSP pine nuts, divided

3 cloves garlic, minced

1/2c spinach leaves, rough chopped

2 TBSP goat cheese, crumbled

1.  Heat olive oil in a large skillet over medium heat.

2.  Add pine nuts and garlic, cooking 1 - 2 minutes, until lightly toasted.

3.  Add cooked quinoa and spinach, cooking and stirring occasionally until quinoa is heated through and spinach is wilted.

4.  Remove from heat and fold in cheese.

5.  Garnish with additional 1 TBSP pine nuts and serve warm.

Yields 2 generous portions.

Julia Child's Cream of Spinach Soup

The first female celebrity chef would have been 102 today so it's fitting to showcase this simple but decadent soup.

My husband has been fighting a cold bug for the last few days and I thought a nice, hot soup would soothe his sore throat.  Why spinach?  Honestly, I had a bag of spinach I needed to use fairly soon or lose forever.

I opened Mastering the Art of French Cooking to page 43 where I found a recipe for Potage Creme d'Epinards (Cream of Spinach Soup) described in the book as, "...a lovely soup, and perfect for an important dinner."  Sounded good to me so I decided to give it a try and the resulting soup was a definite winner!

Side note: I love the way this recipe is written..."enrichment butter," "off heat" etc. - so charming.

Here's Mrs. Child's exact recipe, in case you don't have the book:


1/3 cup minced green onions, or yellow onions
3 Tbsp butter
3-4 packed cups of fresh spinach cut into chiffonade (thin slices)
1/2 tsp salt
3 Tbsp flour (I used 5 Tbsp total for a thicker soup, your preference)
5 1/2 cups boiling white stock or chicken broth
2 eggs yolks
1/2 cup whipping cream
1-2 Tbsp butter

1. Cook the onions slowly in the butter in a covered saucepan for 5 to 10 minutes, until tender and translucent but not browned.

2. Stir in spinach and salt, cover, and cook slowly for about 5 minutes or until the leaves are tender and wilted.

3. Sprinkle in the flour and stir over moderate heat for 3 minutes.

4. Off heat, beat in the boiling stock. Simmer for 5 minutes. *If not to be served immediately, set aside uncovered. Reheat to simmer before proceeding.

5. Blend the yolks and cream in the mixing bowl. Beat a cupful of hot soup into them by driblets. Gradually beat in the rest of the soup in a thin stream. Return soup to saucepan and stir over moderate heat for a minute or two to peach the egg yolks, but do not bring the soup to a simmer. Off heat, stir in the enrichment butter a tablespoon at a time.

I made the usual vegetarian and vegan substitutes for all but the egg yolks:

                

This recipe is not complicated but I still had lots of help.  My littlest chef-in-training takes her job very seriously.  :)

                  

Serve hot with garlic bread.

Spicy and Savory Thousand Island Dressing

Trust me, once you make this for yourself, you won't ever want to go back to that sugary sweet stuff in a bottle!  It's super easy to throw together and absolutely perfect for Reuben sandwiches.

1/2c mayonnaise (I use Vegenaise)

1/4c ketchup

1 TBSP dill pickle relish

1/2 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 tsp. celery seed

1/4 tsp. mustard seed

1/2 tsp chili powder

1.  Stir everything together in a small mixing bowl and refrigerate until ready to use.

Good stuff!

Meatless Muffuletta

I love muffulettas!  There is just something about the briny olives and cheesy combo that I find dangerously addicting.

The original plan with this recipe was to try adding a little fresh oregano but when I went to the garden, I discovered someone had eaten every bit of what used to be a rather large plant - all the way down to the ground!  Herbs are disappearing like crazy this year and we haven't caught the culprit yet.  So, no oregano, but still delicious.

1c kalamata olives

1c green olives

3 cloves garlic

1/2c fresh basil

1/4c olive oil

4 slices provolone

4 slices mozzarella

medium size Italian bread round

1.  In a food processor, add kalamata olives, green olives, garlic cloves, fresh basil, and olive oil.  Chop to a chunky texture.  Refrigerate for an hour or two, or until ready to use (within 24 hours).

2.  Slice Italian round lengthwise and layer alternating olive salad and cheeses.

3.  Place in a 350° oven for a few minutes; just enough to soften the cheese.  Cut into quarters and serve.

                    

The olive salad is also yummy for snacking with crackers!

Garlic and Herb Mushroom Tacos

Serve these with some garlic rice.... YUM!!

1/4c mayonnaise

1 TBSP garlic powder

1/8 tsp. cayenne pepper sauce, or to taste

1 bag arugula or spring salad mix

2c wild mushrooms (I used cremini and shiitake)

1 shallot

1 1/2 TBSP butter

salt and pepper, to taste

1/2c herbed goat cheese, crumbled

2 tsp. fresh thyme

6 spinach tortillas

1. In a small bowl, combine mayonnaise, garlic powder, and pepper sauce.  Toss lightly with the salad mix and set aside.  
2. Melt butter in a large skillet over medium heat.  Add shallot and cook until light golden brown.
3. Add the mushrooms and continue cooking 3-5 minutes, stirring occasionally.  Sprinkle with fresh thyme.
4. Top warm tortillas with salad mix, mushrooms, and goat cheese.

Mashed Potato Tacos

I am so happy with the way these turned out last night!  This is one of those recipes that I worked on one day, changed the next, and then practically rewrote in the kitchen as I was cooking.  Most of my recipes tend to work out that way, actually.  

Either way, my taste testers (husband and kids) and I all thought these tacos were delicious.  And not as filling as you might think; or maybe we were just really hungry.  :)

Hand-held comfort food, here you go:

1 1/2 lb. Yukon gold potatoes, skin-on and diced

5 TBSP butter

1/8 - 1/4c half & half

3/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/8c green onions, sliced thin

1 TBSP vegetable oil 

8 flour tortillas

shredded iceberg lettuce

sharp Cheddar cheese, grated

1. Place diced potatoes in a medium pot and fill with water to cover.  Bring to a boil and cook until fork tender, approximately 20 minutes; Drain, return to pot, and mash to a chunky consistency. 
2. Stir in butter, half & half (start with 1/8c and add more to suit your taste), salt, black pepper, onion powder, garlic powder, and smoked paprika.  Fold in green onions.
3. Fill each tortilla with 2 heaping TBSP of the potato mixture.
4. Add vegetable oil to a large skillet over medium heat.  Add tacos 1-2 at a time, turning to cook to golden brown on each side.  Place cooked tacos on a baking sheet and set in oven on the warm setting.
5. Top with lettuce and cheese; serve warm.

                            

Caprese Pasta

I don't know what it is lately, but I have been craving the simple and delicious flavor combination like crazy!  Sandwiches, salads, pizza... it was only a matter of time before pasta went into the mix.  Good thing I love caprese-anything because I now have quite a bit of fresh mozzarella in the fridge, thanks to a recent Buy 1 Get 1 sale at Whole Foods.

This was a super easy dinner that I threw together in no time last night.

1/2lb. farfalle pasta, cooked and drained

3TBSP olive oil

2 TBSP yellow onion, diced

1 tsp. fresh thyme leaves 

3 cloves garlic, minced

1 1/2c vegetable stock

1c cherry tomatoes, quartered

1c fresh mozzarella, cubed

1c fresh spinach, rough chopped

salt and pepper, to taste
basil for garnish

1.  In a medium pot, cook pasta according to package directions; drain in a colander and set aside.

2.  In in same pot, over medium high, heat olive oil and add diced onions.  Cook approximately 1 minute before adding the garlic and thyme.  Cook and stir another 1-2 minutes, until mixture is softened and fragrant.

3.  Pour in the vegetable stock and continue cooking until liquid is reduced almost half.

4.  Add the pasta to the pot.  Then, gently stir in the spinach, tomatoes, and mozzarella; allow to heat through approximately 1-2 minutes.

5.  Season to taste, garnish with basil, and serve hot.

Garlicky Cauliflower Gratin

I've been experimenting with cauliflower quite a bit lately with this gratin dish being the latest creation.  As always, I used non-dairy butter.  Served over Basmati rice, with a side of sautéed asparagus, this was a delicious meal!

8 cloves garlic, minced

2 TBSP butter, melted 

1 TBSP olive oil

1 large head cauliflower, cut into florets

1/3c Parmesan cheese, grated

salt and pepper, to taste

1 TBSP fresh Italian parsley

1/c Panko breadcrumbs

1.  Preheat oven to 400* and butter an 8x8 baking pan.

2.  In a large bowl, toss the cauliflower with the butter, olive oil, Parmesan, salt, and pepper.

3.  Cover and bake 25 min.

4.  Uncover and top with Panko breadcrumbs.

5.  Switch oven setting to Broil and allow another 3-5 min. cook time to allow for a nice golden brown top.  Sprinkle with parsley and serve warm.

                                     

Toddler-Approved Pasta Dinner

Do you buy canned raviolis and o's for your little one?  If so, stop it right now!  It's way too easy (and cheap) to make your own!  My two-year old loved this today and even the 20-year old gave it a thumbs up.

Notes:

* As usual, I subbed non-dairy products for the milk and butter
* I use white sugar but think this would be just as tasty with Splenda or maybe agave (haven't tried them yet).
* Pasta I used was the dried mini raviolis from Trader Joe's.  Next time, I'll use fresh though.

15oz. can tomato sauce

2 TBSP milk

1/2 tsp. onion powder

1/4 tsp. paprika

1 tsp. salt

1 TBSP butter

3 TBSP nutritional yeast

2 TBSP sugar

2c small-medium size pasta

1.  Cook the pasta according to package instructions.  Drain and set aside.

2.  In a medium saucepan, over medium high heat, melt the butter.

3.  Add remaining ingredients and heat through, stirring frequently.

4.  Top pasta with sauce and serve.