Recipes Created by Fio Antognini, Executive Chef, Green Valley Spa & Resort

Spring Vegetable Parmesan & Romano Rice “Roberto"

Parmesan & Romano Rice Crab Cakes “Al Limone”

Italian “Confetti Rice” with Asparagus & Yellow Squash

Venetian Seafood Pasta

Creamy Parmesano Pasta “Primavera”

Creamy “Florentine” Casserole with Fresh Spinach & Sage

“Bella Portabella!” Pasta with Pumpkin Seeds & Fresh Thyme

“Cyprus” Pasta Salad with Calamata Olives & Feta Cheese

“Shanghai” Sesame Pasta with Shiitake Mushrooms, Chicken & Green Onions

Rustic “Pasta Frittata” with Mushrooms, Ham & Roasted Peppers

Sicilian Glazed Salmon Filets Filled with Rice & Fresh Herbs

Citrus Curried Chicken & Wild Rice Salad

Stuffed Bell Peppers “Nogales"


NEW NATURE’S WAY™ RICE AND PASTA DISHES COMBINE “SUPER-EASY” WITH “CONTEMPERORARY-FUSION ” FOR ELEVATED, AT-HOME DINING
Chef Fio Antognini of Green Valley Spa Offers tips and recipes for simple, spa-inspired dishes that bring gourmet into everyday meals

Spring Vegetable Parmesan & Romano Rice “Roberto”
Preparation Time: 10 minutes
Cooking Time: 35 minutes


1 package (5 oz.) Rice-A-Roni® Nature’s Way™ Parmesan & Romano Cheese
3/4 cup frozen baby green peas
3/4 cup chopped tomato
2 tablespoons sunflower seeds
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
1/4 cup fresh basil leaves, coarsel chopped, optional

1. Prepare Nature’s Way™ Parmesan & Romano Cheese Rice-A-Roni according to package directions through Step 3, then stir in peas, tomato, sunflower seeds, vinegar and garlic.
2. Let stand covered 3 to 5 minutes.  Sprinkle with fresh basil, if desired.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 230, Calories from Fat 70, Total Fat 8g, Saturated Fat 2g, Trans Fat 0g,
Cholesterol 5mg, Sodium 500mg, Total Carbohydrate 32g, Dietary Fiber 3g, Sugars 6g,
Protein 7g.

Variation: Add 3/4 cup cooked, chopped chicken breast or cooked, peeled shrimp along with vegetables.
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Parmesan & Romano Rice Crab Cakes “Al Limone”
 Preparation Time: 20 minutes
Cooking Time: 1 hour


Crab Cakes
1 package (5 oz.) Rice-A-Roni® Nature’s Way™ Parmesan & Romano Cheese
2 cans (6 oz. each) crab meat (drained and lightly squeezed)
2 tablespoons chopped fresh dill
1/2 cup unseasoned dry bread crumbs
1/4 cup chopped green onion,

Lemon-Yogurt Sauce
1/2 cup plain fat-free yogurt
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon low-sodium soy sauce
Cracked black pepper to taste

Lemon-Yogurt Sauce
In small bowl, stir together sauce ingredients; cover and refrigerate.

Crab Cakes
1. Preheat oven to 425∞F.
2. Prepare Nature’s Way Parmesan & Romano Cheese Rice-A-Roni according to package directions through Step 3, then stir in crab meat and dill. Refrigerate covered about 30 minutes to cool and firm mixture.
3. Using 1/4-cup measure, shape crab mixture into 12 balls. Roll each crab cake “ball” in bread crumbs and place on baking sheet coated with nonstick cooking spray. Bake 12 to 15 minutes or until cooked through and lightly browned.
4. Sprinkle crab cakes with chopped green onion, if desired, and serve immediately with Lemon-Yogurt Sauce.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 300, Calories from Fat 60, Total Fat 7g, Saturated Fat 2g, Trans Fat 0g,
Cholesterol 60mg, Sodium 830mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 5g,
Protein 19g.

Variation: Add 1 tablespoon chopped, pickled ginger to Lemon-Yogurt Sauce.

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Italian “Confetti Rice” with Asparagus & Yellow Squash
Preparation Time: 10 minutes
Cooking Time: 40 minutes


1 package (6.4 oz.) Rice-A-Roni® Nature’s Way™ Italian Cheese & Herb
3/4 cup fresh asparagus pieces (1- to 2-inch pieces) 1 teaspoon paprika
3/4 cup thinly sliced yellow squash
1 tablespoon finely chopped onion
1 teaspoon paprika

1. Prepare Nature’s Way Italian Cheese & Herb Rice-A-Roni according to package directions through Step 3, then stir in asparagus, squash, onion and paprika. Continue simmering 5 minutes or until vegetables are crisp-tender.
2. Let stand covered 3 to 5 minutes before serving.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 230, Calories from Fat 70, Total Fat 8g, Saturated Fat 3g, Trans Fat 0g,
Cholesterol 6mg, Sodium 480mg, Total Carbohydrate 36g, Dietary Fiber 2g, Sugars 5g,
Protein 6g.

Variation: Just before serving, add 1/2 teaspoon finely chopped fresh rosemary and 1 teaspoon white truffle oil.

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Venetian Seafood Pasta
Preparation Time: 10 minutes
Cooking Time: 25 minutes


1 package (4.6 oz.) Pasta Roni® Nature’s Way™ Olive Oil & Italian Herb
1 cup peeled, cooked shrimp
2 cans (6.5 oz. each) minced clams, undrained
1 cup tomato juice
1/2 cup dry white wine or reduced sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon peel
2 tablespoons capers (optional)

In 3-quart saucepan, prepare Nature’s Way Olive Oil & Italian Herb Pasta Roni according to package directions through Step 3, then stir in shrimp, clams, tomato juice, wine, parsley, lemon juice and peel. Continue simmering 3 minutes or until mixture is heated through, stirring occasionally.

1. Let stand covered 3 to 5 minutes before serving. Garnish with capers, if desired.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 330, Calories from Fat 60, Total Fat 7g, Saturated Fat 1.5g, Trans Fat 0g,
Cholesterol 120mg, Sodium 830mg, Total Carbohydrate 32g, Dietary Fiber 2g, Sugars 4g,
Protein 32g.

Main Course Variation: Add 3/4 cup bay scallops along with shrimp and clams.

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Creamy Parmesano Pasta “Primavera”
Preparation Time: 10 minutes
Cooking Time: 25 minutes


1 package (4.8 oz.) Pasta Roni® Nature’s Way™ Creamy Parmesano
1 cup fresh broccoli florets
3/4 cup sliced mushrooms
3/4 cup sugar snap peas, fresh or frozen
1/4 cup 2% milk
1 teaspoon chopped garlic
2 tablespoons chopped sun-dried tomato, optional
 
1. Prepare Nature’s Way Creamy Parmesano Pasta Roni according to package directions through Step 3, then stir in broccoli, mushrooms, snap peas, milk and garlic. Continue simmering 8 minutes or until vegetables are crisp-tender.
2. Let stand covered 3 to 5 minutes before serving. Garnish with sun-dried tomato, if desired.

4 SERVINGS

NUTRITION INFORMATION (1/4 of recipe):
Calories 200, Calories from Fat 50, Total Fat 6g, Saturated Fat 1.5g, Trans Fat 0g,
Cholesterol less than 5mg, Sodium 390mg, Total Carbohydrate 31g, Dietary Fiber 3g, Sugars 6g,
Protein 8g.

Variation: Add 1/2 cup marinated, quartered artichoke hearts along with vegetables

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Creamy “Florentine” Casserole with Fresh Spinach & Sage
Preparation Time: 10 minutes
Cooking Time: 45 minutes


1 package (4.8 oz.) Pasta Roni® Nature’s Way™ Creamy Parmesano
2 cups fresh spinach leaves
1/2 pound ground turkey
1/4 cup 2% milk
1 teaspoon ground sage
1/4 cup fat-free cream cheese
1 teaspoon low-sodium soy sauce
1/2 teaspoon ground black pepper
1 cup shredded low-fat mozzarella

1. Preheat oven to 400
2. Prepare Nature’s Way Creamy Parmesano Pasta Roni according to package directions through Step 3, then stir in spinach. Let stand covered 3 to 5 minutes. 
3. In separate 2-quart saucepan, brown turkey over medium heat 2 to 3 minutes. Stir in milk and sage. Continue cooking 5 minutes, stirring occasionally. Add cream cheese, soy sauce and pepper; cook and stir until smooth.
4. Spread half of pasta/spinach mixture evenly into 2-quart, ovenproof baking dish coated with nonstick cooking spray. Top with half of turkey mixture, and half of mozzarella cheese. Repeat layers.
5. Bake uncovered 20 to 25 minutes or until heated through and lightly browned.

4 SERVINGS

NUTRITION INFORMATION (1/4 of recipe):
Calories 350, Calories from Fat 140, Total Fat 15g, Saturated Fat 5g, Trans Fat 0g,
Cholesterol 60mg, Sodium 680mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 5g,
Protein 26g.

Variation: Add 1 cup chopped tomatoes to cooked ground turkey; proceed as recipe directs.

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“Bella Portabella!” Pasta with Pumpkin Seeds & Fresh Thyme
Preparation Time: 15 minutes
Cooking Time: 40 minutes


1 package (4.5 oz.) Pasta Roni® Nature’s Way™ Mushrooms in Cream Sauce 1
3/4 cup diced roasted red bell pepper
1/4 cup pumpkin seeds, shelled
1 teaspoon chopped fresh thyme
4 large Portobello mushrooms (stems removed)
1 teaspoon low-sodium soy sauce
Cracked black pepper to taste

1. Preheat oven to 375∞F.
2. Prepare Nature’s Way Mushrooms in Cream Sauce Pasta Roni according to package directions through Step 3, then stir in red pepper, pumpkin seeds and thyme. Let stand covered 3 to 5 minutes.
3. Meanwhile, place mushrooms bottom-side up on baking sheet coated with nonstick cooking spray. Sprinkle soy sauce and cracked black pepper over each mushroom. Bake uncovered 8 to 10 minutes or until crisp-tender.
4. Fill each mushroom evenly with pasta mixture. Continue baking 8 to 10 minutes or until pasta mixture is heated through and mushrooms are tender.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 230, Calories from Fat 90, Total Fat 10g, Saturated Fat 3g, Trans Fat 0g,
Cholesterol 5mg, Sodium 690mg, Total Carbohydrate 29g, Dietary Fiber 2g, Sugars 6g,
Protein 9g.

Variation: After filling mushrooms, top each with 1 tablespoon goat cheese before returning to oven.

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“Cyprus” Pasta Salad with Calamata Olives & Feta Cheese
Preparation Time: 15 minutes
Cooking Time: 20 minutes


1 package (4.6 oz.) Pasta Roni® Nature’s Way™ Olive Oil & Italian Herb
1/2 cup kalamata olives, pitted and coarsely chopped
1/2 cup diced, peeled, seeded cucumber
1/4 cup chopped walnuts
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh oregano
2 tablespoons balsamic vinegar
1tablespoon lemon juice

1. Prepare Nature’s Way Olive Oil & Italian Herb Pasta Roni according to package directions. Transfer to large serving bowl.
2. Add remaining ingredients. Toss well and refrigerate covered 3 to 4 hours or until chilled.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 240, Calories from Fat 110, Total Fat 13g, Saturated Fat 3g, Trans Fat 0g,
Cholesterol 10mg, Sodium 730mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 3g,
Protein 8g.

Main Course Variation: Add 1 cup chopped, cooked chicken breast to salad.

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“Shanghai” Sesame Pasta with Shiitake Mushrooms, Chicken & Green Onions
Preparation Time: 15 minutes
Cooking Time: 20 minutes


1 boneless, skinless chicken breast (6 to 8 oz.), cut into 1-inch pieces
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 package (4.6 oz.) Pasta Roni® Nature’s Way™ Olive Oil & Italian Herb
6 shiitake mushrooms, sliced (about 1 cup)
2 tablespoons sesame seeds
2 tablespoons chopped green onion
1 tablespoon rice vinegar

1. In small bowl, combine chicken and soy sauce; marinate covered in refrigerator 15 minutes.
2. Meanwhile, in 2-quart saucepan, combine 1 tablespoon sesame oil and 1-3/4 cups water. Bring to a boil.
3. Stir in pasta and special seasonings from package. Add marinated chicken and shiitake mushrooms. Bring back to a boil.
4. Simmer over medium to high heat 7 to 11 minutes or until chicken is cooked through, stirring occasionally.
5. Let stand covered 3 to 5 minutes. Stir in sesame seeds, green onion and rice vinegar.

4 SERVINGS
NUTRITION INFORMATION (1/4 of recipe):
Calories 260, Calories from Fat 80, Total Fat 9g, Saturated Fat 1.5g, Trans Fat 0g,
Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 27g, Dietary Fiber 2g, Sugars 1g,
Protein 19g.

Variation: Add 1 cup bok choy pieces (1/2-inch pieces) along with chicken and mushrooms.

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Rustic “Pasta Frittata” with Mushrooms, Ham & Roasted Peppers
Preparation Time: 15 minutes
Cooking Time: 40 minutes


1 package (4.5 oz.) Pasta Roni® Nature's Way™ Mushrooms in Cream Sauce
3 large eggs, beaten well
1/2 cup diced extra lean, reduced sodium ham
1/2 cup diced roasted red bell pepper
1/3 cup shredded low-fat cheddar cheese
2 tablespoons chopped green onion
Cracked black pepper to taste
1 tablespoon olive oil

1. Prepare Nature’s Way Mushrooms in Cream Sauce Pasta Roni according to package directions. Transfer to large bowl.
2. Add eggs, ham, red pepper, cheese, green onion and black pepper. Mix well.
3. In large nonstick skillet, heat olive oil over medium heat. Pour pasta mixture into skillet, spreading evenly. Cover and cook over medium to low heat 16 to 18 minutes, or until the frittata is cooked through. If desired, place skillet in oven so frittata is 3 to 4 inches from heat; broil 2 to 3 minutes or until lightly browned.*
4. Remove frittata from pan, cut into wedges and serve.

4 SERVINGS

*If broiling, make sure skillet is oven safe.

NUTRITION INFORMATION (1/4 of recipe):
Calories 300, Calories from Fat 130, Total Fat 14g, Saturated Fat 4g, Trans Fat 0g,
Cholesterol 175mg, Sodium 820mg, Total Carbohydrate 26g, Dietary Fiber 2g, Sugars 6g,
Protein 16g.

Serving Suggestion: Top frittata with prepared marinara or pesto sauce for serving.

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Sicilian Glazed Salmon Filets Filled with Rice & Fresh Herbs
Preparation Time: 20 minutes
Cooking Time: 45 minutes


1 package (6.4 oz.) Rice-A-Roni® Nature’s Way™ Italian Cheese & Herb
1/2 cup sliced almonds, toasted, if desired
1 tablespoon chopped fresh thyme
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1 pound salmon filet
Cracked black pepper to taste
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon low-sodium soy sauce

1. Preheat oven to 425∞F.
2. Prepare Nature’s Way Italian Cheese & Herb Rice-A-Roni according to package directions through Step 3, then stir in almonds, thyme, onion and lemon juice. Let stand covered 3 to 5 minutes.
3. Meanwhile, cut salmon crosswise into 8 even pieces. Coat salmon pieces and baking sheet with nonstick cooking spray. Place two of the salmon pieces upright on baking sheet and form a “circle” shape.
4. Fill center of salmon “circle” with 1/4 of rice mixture. Repeat process with other 6 salmon pieces to make 4 circles. Season with pepper, if desired.
5. In small bowl, combine mustard, honey and soy sauce. Generously brush or spoon mixture over salmon and filling.
6. Bake 8 to 12 minutes or until salmon is cooked through and salmon flakes easily when tested with a fork.

4 SERVINGS

NUTRITION INFORMATION (1/4 of recipe):
Calories 480, Calories from Fat 200, Total Fat 22g, Saturated Fat 5g, Trans Fat 0g,
Cholesterol 60mg, Sodium 750mg, Total Carbohydrate 44g, Dietary Fiber 2g, Sugars 9g,
Protein 30g.

Variation: Top with sprinkling of marinated capers when serving.

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Citrus Curried Chicken & Wild Rice Salad
Preparation Time: 10 minutes
Cooking Time: 30 minutes


1 package (4.2 oz) Rice-A-Roni® Nature’s Way™ Long Grain & Wild Rice
1/2 cup fat-free mayonnaise
1/3 cup orange juice
1 to 2 tablespoons curry powder
1-1/2 cups chopped cooked chicken breast (1-inch pieces)
1/4 cup cashews
1/4 cup raisins

1. Prepare Nature’s Way Long Grain & Wild Rice Rice-A-Roni according to package directions. 
2. In large bowl, whisk together mayonnaise, orange juice and curry powder. Stir in chicken, cashews and raisins. Add rice, mix well. Serve warm or chilled.

4 SERVINGS

NUTRITION INFORMATION (1/4 of recipe):
Calories 340, Calories from Fat 100, Total Fat 11g, Saturated Fat 2g, Trans Fat 0g,
Cholesterol 50mg, Sodium 700mg, Total Carbohydrate 42g, Dietary Fiber 3g, Sugars 8g,
Protein 21g.

Variation: Add 1/4 cup diced pineapple or mango to salad.

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Stuffed Bell Peppers “Nogales"
Preparation Time: 15 minutes
Cooking Time: 45 minutes


1 package (4.2 oz) Rice-A-Roni® Nature’s Way™ Long Grain & Wild Rice
2 large green bell peppers
1/2 pound 90% lean ground beef
1/2 cup corn kernels (fresh, frozen or canned)
1 cup salsa (mild, medium or hot)
1/2 cup shredded low-fat cheddar cheese

1. Preheat oven to 375∞F.
2. Prepare Nature’s Way Long Grain & Wild Rice Rice-A-Roni according to package directions. 
3. Meanwhile, cut peppers in half lengthwise; remove seeds, wash and drain. Place peppers in baking dish. Bake uncovered 12 to 15 minutes or until soft. Remove from oven. 4. In medium skillet over medium heat, cook ground beef about 10 minutes, stirring occasionally, until no pink remains. Drain fat, if necessary.
5. In large bowl, combine corn, salsa and cooked beef. Add cooked rice; mix well.
6. Spoon rice mixture evenly into each of pepper halves. Top each evenly with cheese. Return to oven 10 to 12 minutes or until heated through and cheese is melted.

4 SERVINGS

NUTRITION INFORMATION (1/4 of recipe):
Calories 300, Calories from Fat 90, Total Fat 10g, Saturated Fat 3g, Trans Fat 0g,
Cholesterol 35mg, Sodium 920 mg, Total Carbohydrate 35g, Dietary Fiber 3g, Sugars 7g,
Protein 19g.

Serving Suggestion: Just before serving, top each pepper with sour cream and sliced avocado.

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