Valente Market Pasta Recipes
Shrimp Marinara Pasta
Ingredients
1 (12 oz.) package Valente Market Tomato Basil Angel Hair
¾ lb. medium shrimp, peeled and deveined
1 medium onion, chopped
1 Tbsp. olive oil
1 (24 oz.) can tomatoes
1 tsp. fresh oregano
1 tsp. fresh parsley
Salt and black pepper, to taste
Directions
Cook and peel the shrimp, if needed, then refrigerate until ready to use. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent. Add the tomatoes, oregano, parsley, salt, and pepper. Cover and simmer for 25 minutes. Meanwhile, cook the pasta according to the package directions and drain. Add the shrimp to the sauce and cook for an additional 2 minutes, or until heated through. Serve the sauce over the cooked pasta.
Basil Pesto & Broccoli over Fettuccine
Ingredients
1 package Valente Market Garlic Parsley Fettuccine
1 head broccoli, cut into bite-sized florets
4 oz. homemade or store-bought basil pesto
Salt, for the pasta water
Directions
Bring a large pot of salted water to a boil. Add the pasta and broccoli florets and cook for 4–5 minutes, or until the pasta is al dente and the broccoli is tender. Reserve 1 cup of pasta water, then drain the pasta and broccoli. Transfer to a serving bowl and toss with the basil pesto until evenly coated. Add the reserved pasta water a little at a time, as needed, to loosen the sauce and keep the pasta from becoming dry. Serve immediately and enjoy!
.jpg)
Tuscan White Bean and Kale Linguine
Ingredients
12 oz. Valente Market Linguine
2 tsp. olive oil
1 large yellow onion, finely chopped
5 cloves garlic, finely minced
3–4 carrots, diced
1 celery stalk, finely chopped
½ cup white wine
2 (15 oz.) cans Great Northern beans, rinsed and drained
2 tsp. dried thyme
1 tsp. dried oregano
4 cups chopped kale, stems removed
Juice of ½ lemon
½ tsp. red pepper flakes (optional)
Salt and black pepper, to taste
Directions
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until it begins to soften and brown slightly. Add the garlic, carrots, and celery, and sauté for approximately 10 minutes, stirring occasionally, until the vegetables have softened and begun to brown. Pour in the white wine and cook for about 5 minutes, or until most of the liquid has evaporated. Meanwhile, cook the linguine in a large pot of salted, rapidly boiling water for 3–5 minutes, or until al dente, adjusting the cooking time as needed according to the package directions. Reserve 1 cup of pasta water, then drain. Add the white beans, thyme, and oregano to the vegetable mixture. Stir well and simmer for 10 minutes. Add the chopped kale and simmer for a few minutes, until wilted. Stir in the lemon juice and red pepper flakes, if using, and season with salt and black pepper to taste. Add the cooked linguine and toss to combine. Stir in a little reserved pasta water if needed to loosen the sauce. Warm through and serve immediately.