Taking just 20 minutes to make, from beginning to end, this is a wonderful dish for busy weeknights when you want something nutritious and appetizing but which does not require you to stand over the stove for hours. This is a smart recipe which blends pasta with frozen vegetables, some leftover chicken or ham if you have some, and your favorite pasta sauce, and the result is something that will appeal to the whole family.
This colorful pasta dish can be served by itself or with some garlic bread, salad or any other side dishes you like. It is a whole meal though because it has the pasta, vegetables, meat (if using) and sauce too, so you do not really need a side dish unless you particularly want to make one. Feel free to double the recipe and make extra if you want, because it can be reheated the following day or a couple days later, either in a pan or in the microwave. You could even serve the leftovers cold as a salad.
Feel free to make any changes to the recipe you want, such as swapping the penne pasta for another kind of pasta shape, using a creamy sauce if you want a change from tomato-based sauces, or even tossing the finished pasta in a little extra-virgin olive oil and sautéed minced garlic instead of using a jar of sauce. The kind of vegetables you use is up to you. Grab a package of mixed frozen vegetables, nice colorful ones if possible, and use that. Carrots, green beans, corn, broccoli, cauliflower, and other veggies work well. Continue reading
This is a great recipe. It is simple to make but boats an exquisite flavor. Spaghetti is perfect for this, although you could use another kind of ribbon pasta, like fettuccine, or even pasta shapes such as penne or rigatoni. Diced tomatoes form the basis of the sauce, and it is nice to use the ones with green chilies, but use the plain ones if that is what you have in the cupboard. Lemon juice, onion, garlic, parsley, and red pepper flakes go into the mix as well.
Use medium shrimp for this recipe, either fresh or thawed ones. If you use thawed ones ensure they are well-drained because frozen seafood holds a lot of moisture. Peel the shrimp and remove the veins. They will take about 5 minutes to cook when you have stirred them into the sauce. They will become pink on the outside but they are totally cooked through when they are not only pink on the outside but also opaque on the inside too. Five minutes is an estimate. Do not overcook them else they will become tough.
This is a lovely meal and you can serve it with a simple baby leaf salad if you like, drizzling a touch of extra-virgin olive oil and balsamic vinegar over the leaves. Garlic bread is also nice with such a dish, if you do not mind the extra carbs in the meal. If you want to cook spaghetti for dinner but you fancy a change from spaghetti Bolognese, consider this recipe, because it really is delicious, and it is simple to prepare too. Continue reading
This unusual recipe might appeal if you want a creamy pasta dish but you do not want to have too much fat or too many calories. There are various types of Greek yogurt on the market you can use in this dish, including 0% fat varieties, so take your pick from those, stir in some horseradish for a spicy kick, and use that as your sauce. Add peas and ham, and you will have the most delicious meal.
You can make this from scratch in about 10 minutes, making it a winning dish in every way. You can either toss all the sauce ingredients with the pasta or else serve the pasta with the sauce ladled on top for perhaps a prettier presentation. Greek yogurt does not have the exact same flavor or texture as you would get from cream, but it is a perfectly acceptable substitute, offering a creamy texture, a pleasant savory tang, and very low fat, which means a much lower calorie count in the finished dish.
Perhaps you are looking for healthy pasta recipes, or it could be you have some yogurt to use up, or you are just in the mood for a creamy dish which is not too sinful. Whichever is the case, this recipe is ideal, and it is the kind of dish you can adapt, perhaps next time swapping the ham for chicken or even shrimp. Swap the peas for cooked leeks, corn or mushrooms, or consider adding a pinch of mixed dried herbs to the meal for a fragrant touch. You will be pleasantly surprised at the result of this dish.
Quick and easy does not have to mean plain and boring. Quite the reverse is true with regard to this recipe, because pasta shells are combined with salmon and spinach, as well as a touch of cream, and the result is something special, not lacking in anything, and something that looks as attractive as it tastes. A lot of similar recipes call for garlic, chilies, capers, mushrooms, and other ingredients, but this one is a lot more basic, relying on simply the salmon, spinach and cream for the flavor.
Making it is simple, and this is a dish where you can have the pasta simmering away in one pot while you are stirring the sauce in another. The sauce is made with salmon, spinach and cream. Fresh salmon is best, and you just need to chop a salmon filet into cubes, but use canned salmon if that is all you have. Fresh salmon and fresh spinach are much better than their canned or frozen equivalents, so adhere to the saying ‘fresh is best’ if you want the best flavor!
A touch of parmesan is all you need to finish the dish off. Again, it is best to use fresh parmesan instead of the pre-grated kind, and you can either grate it or slice off some parmesan curls, as you prefer. If you also want to add mushroom slices, you can sauté those in the oil for a few minutes before adding the spinach and fish, but that is your choice. If you usually throw a lot of ingredients into your pasta recipes it might be nice to make this one just as it is, and enjoy the more basic ingredient combination as a change of pace. Continue reading
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