1 lb Ditalini or other small pasta shape
1/4 cup olive oil
1 clove garlic, minced
2 large green peppers, chopped
1 cup onions, chopped
1 cup celery, chopped
1 16oz can tomato puree
1 can water
salt and fresh ground pepper to taste
dash of dried parsley
2 12oz cans white cannelini beans

1. Prepare pasta according to package directions; drain.
2. While pasta is cooking, heat oil in large saucepan.
3. Add garlic, green pepper, onions and celery.
4. Saute until tender.
5. Add tomato puree with 1 can of water, then add seasonings.
6. Cook on low heat for 30 minutes.
7. Add beans and stir.
8. Add bean mixture to pasta.
9. Mix well and serve.

Makes: 8 Servings

12oz of Ozro, Acine de Pepe or Ditalini, uncooked
1/2 lb mild sausage links
1 small onion, chopped
3 1/2 cups low-sodium chicken broth
1 1/2 cups orange juice
1/2 cup dried cranberries
1/2 tsp dried sage

1. Spray a large skillet with non-stick cooking spray; heat.
2. Add sausage and onion and cook, stirring frequently, until browned, about 5 minutes.
3. Remove sausage from skillet and chop into 1/4″ pieces.
4. Return sausage to skillet with onion.
5. Stir in ozro, chicken broth, orange juice, cranberries and sage; bring to a boil, stirring
occasionally.
6. Reduce heat, cover and simmer until most of the liquid is absorbed, about 15 minutes.
7. Remove from heat and let stand covered for 10 minutes. Toss and serve.

Makes: 4 Servings

1 lb Mostaccioli, Ziti, or other pasta shape, uncooked
2 tsps vegetable oil, divided
12oz frozen small shrimp, thawed
3 medium carrots, thinly sliced on diagonal
1 bunch scallions, sliced
1 lb asparagus, cut diagonally into 2-inch lengths
1 cup fresh orange juice
salt and pepper to taste

1. Prepare pasta according to package directions.
2. While pasta is cooking, place 1 tsp vegetable oil over high heat in a large non-stick wok or
skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and
set aside.
3. Add the remaining tsp of vegetable oil to the pan and stir-fry the carrots for 2 minutes.
4. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tendercrisp.
5. When pasta is done, drain it well.
6. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes.
7. Season to taste with salt and pepper and transfer to a serving bowl.