Pasta is always my go to dish when I’m out of ideas or need to make something fast for dinner. Check out these quick and easy pasta recipes that taste as good as they look.
This is another one of those dishes that I started making for my daughter when she was a baby and decided to try it myself. Now it’s one of our family’s favorites!
1 lb of ground turkey or ground beef
2 cups of whole wheat (or regular) macaroni elbow or rotini pasta
2 cups of milk
2 1/2 cups cheddar cheese (I use extra sharp, sharp , mild or a combination)
2 cups chopped broccoli cooked (you can also used mixed vegetables, green beans or skip the vegetable altogether)
1 tablespoon butter
Salt and pepper to taste
- Boil pasta according to package in a large pot.
- While pasta is boiling, in another pot steam vegetables until tender and set aside.
- Add the meat to a skillet, sprinkle with salt and pepper to taste, and cook until brown. Drain the meat and set aside.
- Drain pasta, then transfer back into the pot it was cooked in.
- Slowly add butter, milk, ground meat and cheese to the pot and stir on low heat.
- Once the cheese starts to melt, fold in the vegetables.
- Mix well and serve.
Fresh and full of veggies, this pasta dish is delish!
1 lb medium or large shrimp (peeled and deveined)
1 box whole wheat linguine (or regular, if you prefer)
1/2 lb bay scallops
1 small onion
3 garlic cloves
2 tablespoons olive oil
3 roma tomatoes
1 cup mushrooms
1 bag of fresh baby spinach
2 teaspoons cornstarch
1/2 cup fresh parmesan cheese (optional)
- Boil pasta in a large pot according to directions. When tender, drain and set aside.
- While the pasta is boiling, rinse the shrimp and scallops and set aside.
- Dice the tomatoes and set aside.
- Chop the onion and garlic and add to a pan with the olive oil on medium heat.
- Add the shrimp to the pan and cook just until they turn pink.
- Add the tomatoes and cook for about 10 minutes. When the tomatoes start to cook down into a sauce, stir in cornstarch. (After sauce cooks for a while, you can add a bit more cornstarch if you want a thicker sauce.)
- Add scallops, and mushrooms.
- After about 5 minutes, add the spinach to the pan.
- Once the spinach wilts, add the pasta and cheese.
- Toss well and serve.
Angel Hair Pasta with Shrimp & Lemon Cream Sauce
I pinned this from Simply Recipes. One look and I had to give it a try. And the dish did not disappoint.
3/4 cup heavy whipping cream
1/4 cup chicken stock
3 Tbsp lemon juice
3/4 pound angel hair pasta (also called capellini)
Salt and black pepper
1 pound raw medium shrimp (peeled and deveined)
1/2 cup (loosely packed) chopped parsley
1/4 cup (loosely packed) chopped chives
Zest of a lemon
1/2 cup freshly grated parmesan cheese
- Bring a large pot of salted water to a boil.
- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.
- Add the angel hair pasta to the boiling water.
- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.
- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.
Note, if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don’t worry, the pasta will absorb the sauce.
If you try any of the recipes, please share your comments below.
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