Rogliano's Zesty Shrimp Pasta
This takes less than 15 minutes and it's so good that you look like a master chef.
Recipe type: pasta
Serves: 6 servings
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  • Ingredients
  • 8 ounces Linguine Pasta
  • 1¼ pound large shrimp
  • salt and pepper to taste
  • ½ bottle Rogliano's dressing
  • 4 cups baby spinach
  • ½ cup parmesan cheese
  • 2 Tablespoons parsley chopped
  • 1 Tablespoon lemon juice
  1. Instructions
  2. Boil the pasta until tender. Drain and set aside.
  3. Using the same pan, heat the ½ bottle of Rogliano's dressing
  4. Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add spinach and cook until wilted.
  5. Add the pasta back to the pot with the parmesan, and parsley. Todd the pasta until the mixture coats all the noodles.
  6. Add the lemon juice before serving and serve while hot.


Slow Cooker Pork Tenderloin
The prep time is quick, and this is the most tender, juicy pork tenderloin you'll ever eat.
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  • 2 pork tenderloins, around 2½ pounds
  • 1 bottle Rogliano's Italian Dressing
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons for browning the meat
  1. Brown pork tenderloin with a little olive oil over medium high heat
  2. Season the tenderloin with salt and pepper. Put into slow cooker.
  3. In a bowl, mix together a bottle of Rogliano's Italian Dressing, minced garlic, brown sugar, butter and chopped parsley.
  4. Pour the mixture over the pork. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours.
  5. When pork is finished, put on to a plate and cover to keep warm.
  6. Pour the liquid from the slow cooker into a pot, simmer at medium heat.
  7. Mix the cornstarch with a ¼ cup of cold water, add cornstarch to the pot and bring to a boil.
  8. Cook for about a minute until the sauce has thickened.
  9. Add the butter to the sauce and stir until melted.
  10. Slice or shred the pork and pour the sauce over the top and serve.
  11. Image credit:


These are a great appetizer, but I usually have them in place of a salad.
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  • 1 pint cherry tomatoes
  • 2 cups mozzarella balls
  • 1 cup full leaf fresh basil
  • Balsamic vinegar
  • Rogliano's Italian Dressing
  1. Wash produce and pat dry with paper towel
  2. Alternate cherry tomato, mozzarella and basil leaf until all the skewers are finished
  3. Use ½ cup of Rogliano's and lightly brush skewers, put in refrigerator for an hour
  4. Before serving, drizzle a little balsamic vinegar over the skewers