Search results for: pasta

Here are the search results for your query. Please use our advanced search page for more specific results.

Spinach Pasta with Toasted Mixed Nuts

Spinach Pasta With Toasted Mixed Nuts

A delicious treat which should be on each vegetarian’s plate wishing to replenish the body’s carb supplies. It’s al dente-cooked spinach pasta tossed in a pan with a lot of nutritious vegetable goodies. A special mention goes to the healthy and crunchy toasted mixed nuts. Serve topped with parmesan.

Spinach Pasta With Toasted Mixed Nuts Read More »

Ingredients Needed for Spinach Pasta With Toasted Mixed Nuts

water
7 ounces of spinach pasta
1 teaspoon vegetable oil
salt
⅓ cup mixed nuts
2 fresh rosemary sprigs
1 tablespoon olive oil
1 teaspoon fresh ginger, shredded
1 medium carrot, cut into strips
2 celery sticks, cut into strips
7 ounces of mixed cherry tomato, halved
pepper
2 ounces of shredded parmesan (for serving)

How to Make Spinach Pasta With Toasted Mixed Nuts

  1. Fill a medium cooking pot halfway with water and heat it. Add the spinach pasta, vegetable oil, and a pinch of salt. Boil for 15 minutes. Set aside.
  2. Heat a skillet over low heat, then add the mixed nuts and rosemary sprigs. Cook and stir for up to 2 minutes. Set aside.
  3. Heat the olive oil in a skillet over low heat and add the ginger. Cook and stir for 30 seconds. Add the carrot and celery. Stir them in.
  4. Add the pasta, cherry tomatoes, and the cooked mixed nuts. Season with salt and pepper. Stir them in. Shred some parmesan on top and serve.
Cheesy Beef Stuffed Pasta Shells

Cheesy Beef Stuffed Pasta Shells

Ground beef and pasta shells go together just perfect in this dish. Other than that, it has loads of delicious ingredients. Think garlic, provolone, and a homemade bechamel sauce that brings together all the ingredients in a dish perfect for cold winter days.

Cheesy Beef Stuffed Pasta Shells Read More »

Ingredients Needed for Cheesy Beef Stuffed Pasta Shells

1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon red peppercorns, crushed
salt
pepper
3.5 ounces of provolone, diced
fresh parsley
1 ounce butter
¼ cup flour
½ cup milk
14 ounces of cooked pasta shells
½ cup parmesan, shredded

How to Make Cheesy Beef Stuffed Pasta Shells

  1. Heat the vegetable oil in a cast-iron skillet over medium heat.
  2. Add the ground beef, onion, and garlic.
  3. Season with salt, pepper, and red peppercorns. Cook the meat until well browned.
  4. Add the diced provolone and parsley. Cook for 8 minutes.
  5. Next, heat a saucepan over medium-low heat, add the butter and melt it.
  6. Add the flour and whisk vigorously until you obtain a pale-yellow colored mixture.
  7. Pour the milk and whisk to incorporate it into the mixture. When it becomes smooth, season with salt and pepper.
  8. Fill the cooked pasta shells with the ground beef.
  9. Add the pasta shells in a baking dish and drizzle with the bechamel sauce. Add the shredded parmesan on top!
  10. Slide the dish into the oven for the next 20 minutes at 360 degrees F/180 degrees C.
Pasta Salad with Spinach and Pecans

Pasta Salad With Spinach and Pecans

This is not your classic pasta recipe! We’re taking pasta towards the healthy side, so we’ve crafted this whole wheat pasta salad. We’ve mixed the pasta with some spinach, pecan nuts, cranberries, and feta cheese. Lots of different flavors go together excellent in this simple dish.

Pasta Salad With Spinach and Pecans Read More »

Ingredients Needed for Pasta Salad With Spinach and Pecans

salt
5 ounces of whole wheat pasta
½ teaspoon dried oregano
½ teaspoon dried basil
pepper
1 teaspoon balsamic vinegar
1 tablespoon olive oil
2 ounces of baby spinach
1 ounce pecan nuts
1 tablespoon dried cranberries
feta cheese (optional)

How to Make Pasta Salad With Spinach and Pecans

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Add a pinch of salt and the pasta.
  3. Cook the pasta according to the instructions on the package.
  4. In the meantime, you can make the salad dressing. Mix the spices in a small bowl with olive oil and balsamic vinegar.
  5. Add the drained pasta in a large salad bowl. Add the baby spinach, pecans, cranberries, and dressing.
  6. Serve with some topped feta cheese.
Angel Hair Pasta with Seafood and Squash

Angel Hair Pasta With Seafood and Squash

If you’re in the mood for some seafood, we have a nice proposition for you. And quite healthier than fried seafood, because we know that’s what you were thinking about. Buy your favorite seafood (whether it’s shrimp, squid, octopus, we recommend using all of them) and serve them in this special pasta dish with a creamy wine sauce, and some roasted squash.

Angel Hair Pasta With Seafood and Squash Read More »

Ingredients Needed for Angel Hair Pasta With Seafood and Squash

7 ounces of butternut squash
1 teaspoon vegetable oil
1 tablespoon brown sugar
pepper
salt
5 ounces of angel hair pasta
1 teaspoon butter
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
0.5 ounce ginger, shredded
6 baby octopuses
3 shrimp
5 ounces of squid
½ cup white wine
½ cup heavy cream
½ cup fresh parsley, chopped

How to Make Angel Hair Pasta With Seafood and Squash

  1. Line a baking tray with parchment paper.
  2. Lay the roasted squash on the tray and pour a small drizzle of vegetable oil. Add the brown sugar, salt, and pepper.
  3. Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.
  4. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.
  5. Cook the pasta according to the instructions on the package. Drain the pasta when ready.
  6. Add the roasted squash in a tall glass container along with a touch of butter, salt, and pepper. Set up your immersion blender and blend until creamy.
  7. Heat a skillet over medium heat and add the olive oil. Add the onion, garlic, shredded ginger, and cook until translucent.
  8. Add the shrimp, baby octopi, and squid. Season with salt and pepper and pour the wine.
  9. Add the squash mash, pour the heavy cream, and add the parsley. Cook for 2-3 minutes.
  10. Add the dried pasta and cook everything for 1-2 more minutes.
Butternut Squash and Arugula Pasta

Butternut Squash and Arugula Pasta

Butternut squash is an incredibly versatile veggie. You can use it in all kinds of salads, pies, and here we’ve used it in a delicious pasta recipe. We’ve roasted it, and paired it with some arugula, goat cheese, and some crunchy pine nuts. For the pasta, you can use anything from penne, spaghetti to ravioli.

Butternut Squash and Arugula Pasta Read More »

Ingredients Needed for Butternut Squash and Arugula Pasta

3.5 ounces of butternut squash, diced
1 tablespoon olive oil
salt
pepper
5 ounces of whole wheat penne
1 ounce goat cheese, crumbled
3 ounces of arugula
2 tablespoons of pine nuts

How to Make Butternut Squash and Arugula Pasta

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Line a baking sheet with parchment paper.
  3. Add the diced squash over it. Slide the tray into the oven for the next 25 minutes.
  4. Next, heat a saucepan over medium heat, and fill it halfway with water. Add a pinch of salt and the whole wheat penne.
  5. Cook them according to the instructions on the package.
  6. Drain the pasta and add them to a large bowl.
  7. Add the goat cheese over the pasta, some butternut squash, arugula, and pine nuts. Give it a good stir.
Arugula and Goat Cheese Pasta Salad

Arugula and Goat Cheese Pasta Salad

Pasta salads really are an option to consider, if you want to adopt a healthy lifestyle. You get all the nutrients from veggies and a large amount of energy from the pasta. Pasta salads can be ready in a jiffy, all you need to consider is a nice combo of flavors. For this recipe, we’ve used some cherry tomatoes, olives, arugula, all sprinkled with some salty goat cheese.

Arugula and Goat Cheese Pasta Salad Read More »

Ingredients Needed for Arugula and Goat Cheese Pasta Salad

5 ounces of fusilli, whole wheat
1 tablespoon olive oil
1 tablespoon lemon juice
pepper
salt
2 ounces of goat cheese, crumbled
2 ounces of cherry tomatoes, halved
1 fluid ounce olives, sliced
2 ounces of arugula
½ teaspoon chili flakes

How to Make Arugula and Goat Cheese Pasta Salad

  1. Heat a saucepan over medium heat and fill it halfway with water. Bring it to a boil and add a pinch of salt.
  2. Add the dried pasta and cook according to the instructions on the package.
  3. Take out the pasta and drain.
  4. Prepare the salad dressing. Add the olive oil and lemon juice in a small bowl. Add small pinches of salt and pepper. Mix with a teaspoon.
  5. Add the pasta in a large bowl, along with the goat cheese. Add the cherry tomatoes, olives, and arugula.
  6. Add the chili flakes, pour the dressing, and give it a good stir.
Al Forno Pasta with Eggplant

Al Forno Pasta With Eggplant

What to cook next for your no meat Friday? Let us help you with that. We’ve made for a delicious dish, al forno pasta with eggplant. The eggplant is cooked on the stove with a touch of garlic and tomato sauce, and then into the oven, topped with lots of mozzarella. So, cheesy fans, this recipe is for you also!

Al Forno Pasta With Eggplant Read More »

Ingredients Needed for Al Forno Pasta With Eggplant

salt
5 ounces of linguine
1 tablespoon vegetable oil
3 garlic cloves, thinly sliced
1 medium-sized eggplant, small dices
salt
7 ounces of cherry tomatoes
1 cup tomato sauce
½ cup fresh parsley, chopped
pepper
5 mozzarella ovolines
½ cup low moisture mozzarella, shredded

How to Make Al Forno Pasta With Eggplant

  1. Fill a saucepan halfway with water and bring it to a boil.
  2. Add the linguini and a pinch of salt.
  3. Cook them according to the instructions on the package.
  4. Heat the oil in a skillet over medium heat. Add the onion, garlic, and give it a stir.
  5. Add the eggplant and a bit of more vegetable oil if the mixture seems too dry.
  6. Season with salt, add the cherry tomatoes, and tomato sauce.
  7. Give it a stir, add the parsley and a touch of pepper.
  8. Lay the pasta in a small baking dish. Add the eggplant.
  9. Top with fresh and low moisture mozzarella.
  10. Slide the tray into the oven for the next 20 minutes at 360 degrees F/180 degrees C.
Tuna, Arugula and Pasta Salad

Tuna, Arugula and Pasta Salad

Got yourself some canned tuna in the fridge and don’t know how to use it? Let’s make a pasta salad. You can add some arugula in it, red onion, bell pepper, avocado, sun-dried tomatoes, and olives. And, for the pasta, you can use penne or any other pasta that you prefer.

Tuna, Arugula and Pasta Salad Read More »

Ingredients Needed for Tuna, Arugula and Pasta Salad

salt
5 ounces of penne
3 ounces of arugula
1 red onion, julienne sliced
1 small red bell pepper, thinly sliced
2 ounces of black olives, thinly sliced
1 ounce sun-dried tomatoes
3.5 ounces of canned tuna
1 avocado
1 tablespoon vegetable oil

How to Make Tuna, Arugula and Pasta Salad

  1. Heat a saucepan over medium heat and fill it halfway with water.
  2. Add a pinch of salt and the pasta. Cook them according to the instructions on the package.
  3. Drain the pasta and add them to a large bowl. Add the arugula, bell pepper, red onion, olives, and sun-dried tomatoes.
  4. Add the tuna, avocado, and pour a small drizzle of vegetable oil.
  5. Mix everything until smooth.
Scroll to Top