Dressing:
1/4 cup + 2 tablespoons canola oil
2 tablespoons white wine vinegar
1/2 tablespoon brown sugar
1 clove garlic, minced
1/2 tablespoon fresh basil, minced
1 teaspoon dried thyme
Salt and pepper, to taste

Bacon & Peach Pasta:
Cook pasta according to directions on box. Set aside.

In a skillet, cook the bacon over medium heat until crispy. Let drain on a paper towel. When cool, crumble the bacon into bite-size pieces.

In a large bowl, combine the pasta, bacon, peaches, onion, and parsley. Set aside.

Dressing:
In a small jar or bowl, combine the vinegar, brown sugar, garlic, basil, thyme, salt and pepper. While whisking, slowly pour in the oil. Pour over the pasta and toss to coat.

Yields 2-4 servings.

1/2 pound rotini pasta
1/2 cup baby spinach leaves
1 clove garlic
1/2 cup carrot, grated
3 tablespoons mayonnaise
2 teaspoons red wine vinegar
1 teaspoon dried basil
Salt and pepper, to taste

Cook pasta according to directions on box. Set aside.

Using a food processor, chop the spinach and garlic, then transfer the mixture to a medium bowl. Add the carrot, mayo, red wine vinegar and basil. Mix to combine. Add the pasta and toss well. Season with salt and pepper.

Yields 4 servings.

3/4 box penne pasta
1 pound chicken breast, bone & skin removed
3 tablespoons butter, melted
1/3 cup chicken stock
2 cloves garlic
1/3 cup baby spinach leaves
2 teaspoons dried basil
Juice of 1/2 a lemon
Salt and pepper, to taste

Make pasta according to directions on box. Drain and set aside.

Using a food processor, blend together the melted butter, chicken stock, garlic, spinach, basil and lemon juice. Set aside.

Cut the chicken into strips. In a medium skillet over medium-high heat, cook the chicken. Add the lemon butter mixture. Reduce heat to low. Add the pasta and stir to coat. Cook until pasta is heated through.

Season with salt and pepper.

Yields 2-4 servings.

1 12-ounce box jumbo pasta shells
15 ounces ricotta cheese
3/4 cup parmesan cheese
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes, more if desired
6 baby carrots, very finely chopped
1 cup baby spinach leaves, very finely chopped
2 cloves garlic, minced
1 jar marinara sauce
1 cup mozzarella cheese, shredded
Salt and pepper, to taste

Preheat oven to 350 degrees.

Cook pasta according to directions on box. Drain and set aside.

In a 13×9-inch glass baking dish, pour enough marinara sauce to just cover the bottom of the dish. Set aside.

In a large bowl, mixed together the ricotta and parmesan cheeses, herbs, red pepper flakes, spinach, garlic and carrots. Season with salt and pepper.

Spoon the mixture evenly into the cooked shells and place atop the marinara sauce in the baking dish. Pour the rest of the marinara sauce over the shells. Top with shredded cheese.

Bake for 30 minutes.

Yields 4-6 servings.

1 pound rotini pasta
2 tablespoons olive oil
3 cloves garlic
2 1/2 cups frozen corn kernels
1 tablespoon Tapatio hot sauce OR 2 teaspoons red pepper flakes, more if desired
1 (14-ounce) can diced tomatoes OR 1 pound Roma tomatoes, diced
1 cup chicken broth
4 tablespoons butter
3/4 cups grated parmesan
1/2 cup fresh basil, torn OR 1/2 tablespoon dried basil
1/4 cup lemon juice
2 tablespoons balsamic vinegar
Salt, to taste

In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic, corn and hot sauce. Cook until the corn is heated through, about 5 minutes. Add the tomatoes and chicken broth; bring to a boil. Stir in butter and parmesan cheese; cook on medium heat until sauce thickens, about 5 minutes.

Add the corn mixture, basil, balsamic vinegar and lemon juice to the pasta and toss. Season with salt.

Yields 4-6 servings.

1/2 pound Rotini pasta
4 strips bacon
1 cup frozen corn
1 zucchini, chopped
1/2 tablespoon dried basil
1 tsp. red pepper flakes
1/3 cup finely grated parmesan cheese

Salt and Pepper to taste

Cook pasta according to directions on box in well-salted water. When pasta is ready, take off heat and add corn. Let stand for 2 min. Drain pasta and corn, reserving 1/4 cup pasta water.

In a medium skillet, cook bacon until crispy. Remove from pan and let rest on a paper-towel covered plate. Once cooled, tear bacon into bite-sized pieces. Do not drain fat.

Add chopped zucchini to skillet with bacon fat and cook 3-5 min. or until tender. Remove skillet from heat.

Add reserved pasta water and the rest of the ingredients to skillet and toss well.

Season with salt and pepper.

Yields 4 servings.

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