Browsing tag
Recipes with Pasta
Add to ❤ Favorites Ingredients for 4 servings ½ lb. frozen broccoli florets 4oz. bacon 8oz. medium cheddar ½ lb. pasta 1 cup evaporated milk ½ tsp smoked paprika ½ tsp hot sauce ½ tsp Dijon mustard ¼ tsp salt Read the Instructions here
Add to ❤ Favorites Ingredients for 14 servings Filling 3 cups cubed butternut squash (approximately 1 medium sized butternut squash) 2 tsp olive oil ¼ tsp salt ⅓ cup freshly grated parmesan cheese or ¼ cup nutritional yeast ¼ tsp nutmeg ½ tsp dried sage ¼ tsp pepper Kale Pesto 2 cups shredded kale ½ cup raw almonds 2 cloves garlic ½ tbsp lemon juice ½ tsp salt ½ cup olive oil Pasta 2 zucchini 1 tbsp pine nuts freshly grated parmesan (optional) Read the Instructions here
Add to ❤ Favorites This hearty meal takes your favorite comfort food to the next level and is done in 30 minutes. Ingredients for 4 servings 1 pound penne pasta 10 ounces fresh baby spinach 1/2 cup sun-dried tomatoes in olive oil, drained and chopped 4 tablespoons olive, divided 1 pound chicken breasts, cut into bite-sized pieces 4 garlic cloves, minced 3 tablespoons all-purpose flour 1/2 cup white vermouth or dry white wine 1 1/2 cups milk 1/2 cup grated Parmesan cheese 1/ 1/2 cups shredded mozzarella cheese 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Fresh ground nutmeg Kosher salt Fresh cracked black pepper 1 tablespoon butter 1/2 cup panko bread crumbs 2 tablespoons flat leaf parsley, chopped Read the Instructions here
Add to ❤ Favorites Ingredients for 6 servings 14 ounce small pasta shells 1 pound italian turkey meat 1 1/4 teaspoon Italian seasoning 1 small onion, diced 1/2 red and green bell pepper, diced 1 tablespoon garlic 2/3 cup canned petite diced italian tomatoes 28 ounce jar spaghetti sauce 4-6 oz basil 1 1/2 cups shredded mozzarella 4 – 6 oz pepperoni garnish: basil Read the Instructions here
Add to ❤ Favorites Adding roasted vegetables to a store bought marinara sauce boosts the nutrition value, and makes a deliciously sweet sauce. Use this sauce to top Chickapea pasta — it has 27 grams of protein per serving, so paired with veggies, this is a complete meal that kids will love! Ingredients for 4 servings 1 24 oz jar marinara sauce (your favorite brand) 1 cup carrots chopped 1 cup zucchini chopped 1 cup cauliflower chopped 2/3 cup water 1 tbsp olive oil Sea salt and black pepper to taste Italian seasoning and cumin to taste (optional) 1 8 oz box Chickapea penne pasta Parsley chopped (optional) Parmesan to garnish (optional) Read the Instructions here
Add to ❤ Favorites This version, Easy Shrimp Pad Thai, uses shrimp, shredded carrots, green onions, and some scrambled egg. You toss it all with a garlic-sesame-soy sauce, and top it with chopped peanuts and scallions – and Sriracha to taste. Ingredients for 2 servings 4 oz uncooked rice noodles 2 tsp sesame oil, divided ¼ cup brown sugar 2 tbsp. soy sauce 2 tbsp. water as desired sriracha sauce (optional) ¼ cup chopped peanuts ¼ lb shrimp, cleaned and shell free ¼ cup carrots, shredded 1 green onion, sliced 1 egg, whisked 2-3 cloves of garlic, minced as desired sesame seeds Read the Instructions here
Add to ❤ Favorites One-Pot Chicken Alfredo is a glorious dish that starts with tender pan-fried chicken breast finished in a luxurious cream sauce that will blow your mind. A simple recipe, the fettuccine is cooked right in the sauce in the same skillet! Ingredients for 4 servings 2 tablespoons unsalted butter 1 pound boneless skinless chicken breast, cut into bite-size pieces 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup (8 ounces) entwine Chardonnay (white wine) 1 cup (8 ounces) chicken stock 1 cup heavy cream 8 ounces uncooked fettuccine pasta (or whatever pasta you prefer) 4 ounces fresh grated Parmesan cheese, about 2 cups 1/4 teaspoon ground nutmeg (optional) chopped fresh parsley to garnish Read the Instructions here
Add to ❤ Favorites 30 minutes is it takes to make Pancetta Asparagus Carbonara. Crispy pancetta, tender asparagus ins tossed with linguine in a simple cheesy sauce. Ingredients for 4-6 servings 1 to 2 teaspoon olive oil 8 ounces pancetta, diced 1/4-inch pieces 1 bunch asparagus, trimmed and cut into 2-inch pieces 4 large eggs 1/2 cup freshly grated Parmesan cheese 1/2 cup freshly grated Romano cheese 1/4 teaspoon freshly ground black pepper 1 pound linguine noodles 2 tablespoons fine sea salt, for pasta water fresh basil, for garnish Read the Instructions here
Add to ❤ Favorites Skip the jarred tomato sauce and mix your own ingredients into pasta. Simple. Ingredients for 4 servings 2 tbsp. olive oil 2-3 cloves garlic, minced 2 lbs. cooked lentils 1 14.5 oz. can of diced tomatoes 1 cup diced black olives 1/2 tsp. salt 1-2 tsp. red pepper flakes 2 cups fresh spinach 1 lb. pasta parmesan cheese for garnish, optional Read the Instructions here
Add to ❤ Favorites This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies. The perfect Mediterranean vegetarian meal or side! Ingredients for 4-6 servings For the Herb Vinaigrette: ⅓ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon honey 1 large clove garlic, minced 1 teaspoon kosher salt ¼ teaspoon pepper 1 tablespoon chopped fresh mint (or 1 teaspoon dried) 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 1 tablespoon chopped fresh parsley For the Pasta Salad: 8 oz. pasta, preferably whole wheat (I used trottole) 1 can white kidney (cannellini) beans, drained and rinsed 8 oz. fresh tomatoes, chopped into rougly ½ inch pieces 1 cucumber, seeds removed, quartered and sliced into ½ inch thick pieces ½ cup diced red onion 2 cups packed baby arugula ¼ cup kalamata olives, roughly chopped 4 oz. feta cheese, chopped or crumbled salt and pepper Read the Instructions here
Add to ❤ Favorites Pasta with Baby Eggplants – a delicious Sicilian pasta sauce made with baby eggplant, garlic, Pecorino Romano and mint. Ingredients for 6 servings 480 gms – 1 lb. short pasta 700 gms – 1 ½ lbs. baby eggplants 4 garlic cloves Mint leaves 60 gms – 2 oz. Pecorino Romano, chopped 3 tbsp extra virgin olive oil 1 ½ lt. – 6 cups tomato puree Salt and pepper to taste 4 tbsp vegetable oil Pecorino Romano, finely grated to serve Read the Instructions here
Add to ❤ Favorites Chicken mushroom and spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles. Ingredients for 8-9 servings 2½ Tbsp. olive oil 1 cup chopped onion 2 Tbsp. minced garlic 8 oz. white mushrooms, thinly sliced 1 tsp. dried basil 1 tsp. dried oregano ½ tsp. red pepper flakes 1½ tsp. kosher salt, divided 1 (6 oz.) bag fresh baby spinach 2 cups shredded cooked chicken 2½ cups chicken stock 1½ cups milk (I used whole milk) ¼ tsp. nutmeg ¼ cup all-purpose flour ½ cup shredded Parmesan cheese 8 no-boil lasagna noodles 1¼ cups shredded mozzarella cheese Read the Instructions here