Pan-Seared Pasta

 This origin of this recipe hails from the Spalding community.  It is the brain child of Emily Taber, inspired by Noodles and Company.  In an effort to share a little bit of life from the Spalding, NE community, Emily and her cooking crew made this meal for the larger Magis community...and it was a hit.

Pasta
Ingredients:
5 pounds of penne pasta
6 large onions, chopped
10 roma tomatoes, diced (or 5 pints of grape tomatoes)
4 cloves garlic, minced
3 bags spinach
2 cups feta cheese, optional (to serve on the side)

Directions:
1. Cook the pasta according to package directions.
2. Sauté the onions until soft.  Add the tomatoes and garlic and heat.
3. Add the pasta (this might have to be done in stages/separate pans) and sear until some of the noodles are brown and crisp.
4. Add the spinach and heat through.
Serve with chicken on the side.

Garlic Bread
Ingredients:
5 loaves Italian bread, cut lengthwise
1 stick butter, melted
3 Tablespoons garlic salt

Directions:
1. Mix the garlic salt with the melted butter.
2. Spread this mixture on the bread.
3. Bake at a 350 degree oven for 15-20 minutes until browned.

Asparagus
Ingredients:
2 large bunches asparagus
Seasonings to taste
2 cloves garlic, minced

Directions:
1. Wash and trim the asparagus (pat dry).
2. Rub the green stalks with olive oil and season.
3. Bake in a 400 degree oven for 20 minutes.
4. At 15 minutes sprinkle the garlic over the asparagus and heat for 5 minutes more.

Pictures from top to bottom:

Michelle displays the raw chicken to be used for dinner.

Emily means business when she slices the raw chicken.

Jill prepares that evening's garlic bread.

Michelle snaps the tips off the asparagus before they are roasted in the oven.

Jill puts the finishing touches on the table...and dinner is ready to be served!

Mary Frances piled high with this meal!