Lemon Ricotta Pasta with Chicken and Spinach By thecozycook.com
This lemon Ricotta pasta is loaded with perfectly seared chicken, zesty lemon, and a sprinkle of fresh spinach, and a savory blend of Ricotta and Parmesan.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 Tablespoons olive oil 1 boneless/skinless chicken breast Salt/Pepper to taste 1 pound spaghetti 1 cup reserved pasta water * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook pasta according to package instructions, reserve 1 cup of pasta water prior to draining. Set aside.
As the pasta cooks, heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.
Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side with desired amounts of salt and pepper.
This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 8 ounces uncooked pasta (I like fettuccine or linguine) 1 tablespoon butter 1/2 tablespoon olive oil 7 ounces mushrooms (I used cremini mushrooms) sliced thin 2 cloves garlic minced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
Meanwhile, add the butter and oil to a skillet over medium-high heat.
Make and share this Shrimp Louis Pasta Salad recipe.
Total time:
Yield: 8 Servings
Ingredients: 3 cups spiral shaped pasta, uncooked 1 cup mayonnaise 1⁄2 cup ranch dressing 1⁄3 cup seafood cocktail sauce 2 tablespoons fresh lemon juice * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
If you have a craving for tender chicken, pasta and an unbelievably tasty parmesan sauce, this copycat Olive Garden Tuscan Garlic Chicken recipe is for you! Admittedly.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3/4 cup all-purpose flour 1/2 tablespoon salt 1 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 350 degrees F.
In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
Cheesy Taco Pasta is easy to make and tastes like the Hamburger Helper you used to eat as a kid except better. Much better.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1/2 pound large shells pasta 1 pound ground beef 2 tablespoons taco seasoning (or 1 packet) 3/4 cup water 1 cup jarred salsa * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook the shelled pasta according to the directions on the box and drain.
Creamy Garlic Shrimp Alfredo Pasta By therecipecritic.com
Creamy Garlic Shrimp Alfredo Pasta is such a classic meal that is brought to its BEST with Shrimp.
Yield: 1 Servings
Ingredients: 1 pound large shrimp, peeled, deveined and tails removed 1 Tablespoon olive oil salt and pepper 16 ounce fettuccini noodles ½ cup butter * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a medium sized skillet over medium high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove the shrimp and set aside on a plate.
In a large pot bring water to a boil and add the fettuccini and cook until al dente. Drain.
Meanwhile, prepare your Alfredo sauce. Add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese and let simmer until it starts to thicken. Add shrimp and pasta to the sauce and toss to coat.
This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!
Prep time: Total time:
Yield: 8 Servings
Ingredients: 1/4 cup vegetable oil 3 tablespoons seasoned rice vinegar 2 tablespoons brown sugar 1 tablespoon sesame oil 2 teaspoons low sodium soy sauce * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.
Cajun Shrimp Pasta with a spicy and rich cream sauce is a quick and easy dinner recipe with just the right amount of kick!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 tablespoon kosher salt 8 ounces penne pasta 1 pound raw shrimp deveined, cleaned, tail removed 2 tablespoons cajun seasoning 1 tablespoon olive oil * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in bowl. Toss to combine.
Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.
Ingredients: 1 lb lean ground beef 1 cup onion , chopped pinch of salt 1 teaspoon of onion powder 1 teaspoon of garlic powder * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven at 350
In a large skillet – heat oil and cook onions for 8 minutes than add garlic and cook for one minute. Add beef and cook till no longer pink ( drain excess fat).
Stir in sauce, chicken broth, pepper, salt, onion powder, garlic powder, and oregano. Heat through.
The Best Crispy Roast Potatoes Ever Recipe By seriouseats.com
These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note) 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat Small handful picked rosemary leaves, finely chopped * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
Mushroom Asparagus Pasta By recipesfromapantry.com
Mushroom Asparagus Pasta is creamy, healthy and ready in a jiffy.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 250 g (8.8 oz) pasta 150 g asparagus, woody stems removed and roughly chopped 1 tbsp olive oil 250 g (8.8oz) mushrooms, sliced 4 spring onions, sliced * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Cook the pasta according to packet directions. About 4 mins before the pasta is done add in the asparagus. When the pasta is done, drain and set aside.
Creamy Sausage Tortellini with Spinach, Tomatoes and Mozzarella cheese sauce By juliasalbum.com
Creamy Sausage Tortellini with Spinach, Tomatoes and Mozzarella cheese sauce - Italian style easy dinner! Buy those pre-made tortellini in the store, smother them with this delicious homemade creamy sauce, and your dinner is ready!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 16 oz Italian pork sausage or regular, fresh, uncooked, I used Jimmy Dean brand 14 oz diced tomatoes 1/4 teaspoon crushed red pepper flakes 1/8 teaspoon paprika 2 cups cheese tortellini * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large skillet, cook sausage, crumbling it and stirring, on medium heat until done and no longer pink. Drain the fat from the skillet.
Add diced tomatoes (with the liquid from the can of diced tomatoes) to the skillet. Add red pepper flakes, paprika. Mix on low simmer.
In a separate pan, cook tortellini according to the package instructions. Drain, and add them to the pan with the sausage and tomatoes.
Momma's Creamy Baked Macaroni and Cheese By justapinch.com
I got this from my Granddaughter and it is soooooo gooood!
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 16 oz elbow macaroni (about 2 cups) 3 Tbsp nbutter or margarine 1 1/2 c milk, divided ( i used 2% ) 2 large eggs, lightly beaten 1 lb velveeta cheese cubed (1/2 inch size) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat oven to 375 degrees F. Cook macaroni in a large pot of salted boiling water until tender but not mushy,about 8-10 minutes. Drain well and pour into a large mixing bowl.
Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often). Pour Melted Cheese Sauce over Pasta and Stir. Add in butter,¾ cups milk,eggs,1 cup shredded cheeses,salt and pepper.
Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot
Creamy Cajun Shrimp Pasta with Sausage By whatsinthepan.com
What a delicious Cajun recipe! You can make it in under 30 minutes!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb. large shrimp (peeled and deveined) Kosher salt and fresh cracked black pepper (to taste) 1 teaspoon Cajun seasoning (or Creole seasoning) 1/2 teaspoon dried Oregano 2 tablespoons Olive oil * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil.
Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
Add pasta to salted boiling water and cook until al dente.
Zucchini Pasta With Lemon Garlic Shrimp By downshiftology.com
Healthy zucchini noodles “zucchini pasta” are tossed with lemon garlic shrimp for an easy, family favorite dinner recipe. It’s naturally gluten-free and paleo-friendly and can easily be made Whole30 by replacing the white wine with chicken broth. Watch the recipe video above.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 medium zucchini 1.5 lb (approx 30) raw shrimp, peeled and deveined 2 tbsp olive oil 4 garlic cloves, finely chopped 2 tbsp butter or ghee * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Wash and cut the ends of the zucchini. Using a spiralizer, make the zucchini pasta. Then, set aside.
Heat the oil in a large pan over medium-high heat. Add the shrimp in one flat layer and sprinkle with salt and pepper. Cook for one minute without stirring, so the bottom side gets a little crispy.
Add the chopped garlic, then stir the shrimp for another minute or two to cook the other side. Use a large spoon or tongs to remove the shrimp to a plate.
Homemaker’s Habitat Pasta Pomodoro By homemakershabitat.com
This Pasta Pomodoro Recipe features real San Marzano Tomatoes, tons of basil and a touch of butter for the most velvety sauce ever. This is one you don't want to miss.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tablespoons extra virgin olive oil 1 medium onion, diced 5 cloves garlic, minced 1 28-oz. can whole San Marzano tomatoes 4 large sprigs fresh basil * CLICK TO SEE FULL INGREDIENTS *
Transfer sauce to a blender. Add a half cup of parmesan cheese and 1 tablespoon of sugar and puree until smooth. Taste and add more sugar if needed.
Meanwhile, bring a pot of water to boil. Add salt and spaghetti and cook until about 2 minutes before tender. Reserve 1 cup of pasta cooking water before draining.
This Chicken Alfredo Baked Ziti recipe is made with a lightened-up alfredo sauce, and is always so comforting and delicious. See notes above for possible ingredient variations.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 12 ounces uncooked ziti (or any pasta shape) 2 cups shredded, cooked chicken (about 2 small chicken breasts) 1 batch alfredo sauce (see below) 1 1/2 cups shredded part-skim mozzarella cheese toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 375°F. Mist a 9 x 13-inch baking dish with cooking spray; set aside.
Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
Roasted Red Pepper Rigatoni By withpeanutbutterontop.com
Creamy, savory-sweet roasted red pepper sauce that comes together with a handful of ingredients and under 20 minutes. Easy, flavorful, and incredibly delicious.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 12 oz rigatoni pasta, (or pasta of choice) 1 tbsp minced garlic, (approximately 3-4 cloves) 3 shallots, (thinly sliced (or 1/2 medium yellow onion)) 2 tbsp butter 1 cup half-and-half, (or sub with milk of choice or heavy cream) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Bring a large pot of salted water to a boil, cook pasta according to the instructions on the package (each pasta varies). Drain well and return to pot.
While the pasta is cooking, heat butter in a large sauce pan over medium heat. One melted, add the sliced shallots and cook until translucent; 2-3 minutes. Add the minced garlic and cook 1 minute.
Pour in half-and-half and stir to loosen any onions or garlic. Add the parmesan cheese and cream cheese. Stir frequently for 2-3 minutes, or until cream cheese has melted. Add the roasted red peppers to warm.
