It's Gia Russa Week!

Whole Wheat Pasta with Spinach and Broccoli  

1 lb Gia Russa Whole Wheat Pasta
2 Tablespoons Gia Russa Extra Virgin Olive Oil
2 Cloves Fresh Garlic, minced
4 Tablespoons Butter
1/2 Teaspoon Crushed Red Pepper
1 14. 5 oz can Gia Russa Chicken Broth
1 10 oz bag Fresh Baby Leaf Spinach
1-2 Heads Fresh Broccoli (1 large or 2 small), chopped
2 Tablespoons Gia Russa grated Romano cheese
Salt and Pepper (to taste)

Cook pasta according to package instructions. Add the broccoli to the boiling water and cook with the pasta for the remaining three minutes of the total recommended cooking time. Drain well. In a large skillet, heat oil, and melt butter. Add the garlic and crushed red pepper, saut? 1-2 minutes. Add the broth. When broth is heated add the spinach and continue saut?ing for another 2-3 minutes. Gradually add the pasta and broccoli and pan toss. Gently sprinkle with the cheese and salt and pepper.

For a great one-dish meal: Add 1 1/2 lbs of cooked shrimp or scallops with the pasta and broccoli. Gently pan toss to combine, sprinkle with cheese and salt and pepper.

3-4 whole Portobello Mushrooms, cleaned and sliced 1/4"thick
1/4 Cup butter
1 Tablespoon Gia Russa Extra Virgin Olive Oil
2 cloves fresh, finely minced garlic
1/2 cup Gia Russa Balsamic Glaze
Salt and pepper to taste
1/4 cup Gia Russa Grated Romano Cheese

In a large skillet over medium heat, melt the butter and add the olive oil. Add the sliced mushrooms and saut?' for 3-4 minutes. Add the garlic; continue saut?ing for an additional 3-4 minutes. When tender add the Balsamic Glaze and gently toss adding salt and pepper to taste. Transfer to a serving plate and top with Romano cheese.
For a variation: Add one sliced red onion. Saut?' in butter and olive oil for 2-3 minutes. Add the mushrooms and garlic and saut?' as directed; during the last 3-4 minutes, add 1 cup of halved cherry tomatoes. Toss with the glaze, adding salt and pepper to taste. Top with Romano cheese.

1 jar (24oz.) Gia Russa Tomato & Basil Sauce
1 box (16oz.) Gia Russa Cavatelli
1 can (15oz.) Gia Russa Fancy White Bean
1 tablespoon Gia Russa Extra Virgin Olive Oil
4-5 fresh garlic cloves
chopped fresh basil for garnish (optional)

Cook cavatelli in 5 quarts of boiling water until al'dente (approx. 10 to 12 minutes) then drain; set aside. Place the olive oil and fresh garlic cloves in a large frying pan, saut? over medium heat until garlic is golden brown; remove garlic and discard. Add jar of tomato and basil sauce and fancy white beans; saut? until hot. Add the cooked cavatelli; stir and let simmer for 2-3 minutes. Top with Romano cheese and chopped fresh basil. Serve immediately.