Category: Pasta

Pesto Pasta with Greens, Artichokes, and Tomatoes

Pasta, Vegetarian

Hello again! Cooking like a maniac tonight! I wanted to make some lunches for the week, so I decided to make this pasta with some veggies I had and some leftover pesto from last week. This is a great vegetarian meal, but you could always add your favorite protein if you wish! This meal took less than 15 minutes! So easy and delicious!

Pesto Pasta with Greens, Artichokes, and Tomatoes

Ingredients

1/2 container of angel hair pasta
3/4 pint of cherry tomatoes
1 container artichokes packed in olive oil
1 container of mixed greens
1/2 container pesto
3 tablespoons Parmesan cheese
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Spaghetti Bake

Pasta

Hey guys! I made this pasta dish last night for dinner. It was a big hit! I have lots more for leftovers for the upcoming week! Stay dry in all this wet weather!

Spaghetti Bake

Ingredients

1 package (16 ounces) spaghetti
1 pound ground beef
1/2 medium onion, chopped
2 cloves of garlic, crushed and minced
1 jar of your favorite pasta sauce
1 tablespoon tomato paste
1/2 cup red wine

1 large container of mozzarella- shredded, grated, or sliced
salt and pepper to taste

Directions

Cook Pasta to the directions on the box. Preheat oven to 350.
Heat oil in a medium skillet and add onions. Cook for 8 minutes and then add garlic and cook for one minute.
Add beef to onions and garlic and cook beef. Add tomato paste and mix. Add wine and reduce, about 5 minutes. Add Sauce and mix.
In a 9×13 greased pan/casserole dish start layering – place half the spaghetti in the pan. Add Meat Sauce. Add 2 Cups of mozzarella cheese. Cook for about 30 minutes or until the cheese melts and turns golden brown.
ENJOY!
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Chicken Pesto Pasta

Chicken, Pasta

Easy dinner, ya’ll!

Chicken Pesto Pasta

Ingredients

2 chicken breasts cut in bite sized pieces
1 container of fettichini
1/2 or more of store bought pesto (or homemade, but this is a Tuesday, ya’ll!)
3/4- 1 cup starchy pasta cooking water
salt and pepper to taste

Directions

Cook chicken in a little bit of oil.
Cook pasta per package minus 2 minutes.
Add pasta, pesto, and starchy cooking water to chicken pan. Cook for about 2 minutes and stir to combine.

Total hit! No leftovers to speak of, so next time I might double the recipe =)

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Pasta Primavera

Pasta, Vegetarian

Evening folks! Just had a delicious dinner with some close friends. I made a few pans of enchiladas; 2 beef and one bean. They were a hit. Just a few leftover for lunches or another dinner this week. https://funfoodiefamily.com/2015/03/10/enchiladas-two-ways-carnivores-and-vegetarians-unite/

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I also made this veggie pasta for lunches this week. It turned out pretty good 😉 There are lots of ways to make pasta primavera. Here is how I made it with the ingredients I already had in my fridge and pantry.

Ingredients

3 carrots, chopped
4 yellow squash, slices
1 cup green beans, chopped
1 onion, chopped
3 garlic cloves, minced
1/2-1 pound cooked pasta – I had about 1/2 pound leftover linguine from my clam and pasta dinner the other night.
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry white wine
2 cups if your favorite tomato sauce (jarred or homemade)
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Cook your pasta according to package.

Heat oil in a Dutch oven over medium heat. Add the carrots and onion;  saute about 5 minutes. Add in the garlic, squash, and green beans. Cook another 5 minutes. Add your tomato sauce. Stir. Add 1/4 cup cheese, wine, salt, and pepper. Add pasta. Toss well. Top with remaining cheese.

 

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Linguine and Clams

Date Night, Girls' Night Out/In, Pasta, Seafood

Happy Friday!!! So earlier in the week when I made my meal plan, I asked the girls if they would rather order pizza or me make something for dinner on Friday night. They wanted to know what I might make, so I took the risk and said pasta with clams. They wanted clams. I even double checked last night to make sure that was still their choice. Yep! So that is what I made tonight for dinner!

Linguine and Clams

Ingredients

1 pound Linguine Pasta
1 tablespoon sea salt
1-2 pounds live Clams
1 tablespoons butter
2 cloves minced Garlic
1 cup White Wine (I used Chardonnay)

Directions
Take a large bowl and fill with cold water. Add 1 tablespoon of sea salt and stir to dissolve. Add clams and allow to sit in the refrigerator for as long as possible (30 min up to 2 hours). This will release the silt and sand. Rinse clams and press any open clams closed, if a clam won’t stay closed throw it away.

Fill a large pot with water and bring to boil. Salt water well. Cook pasta in water until 1 minute short of al dente. Reserve 3 cups cooked pasta water for sauce. In a large pan add butter. Heat over medium high heat until melted.
Add garlic. Cook about 2 minutes. Add white wine and reduce about 2 minutes. Add salt and clams, toss to coat. Add pasta and 2 cups reserved pasta water. Cover and cook about 3 to 4 minutes until all the clams have opened, any unopened clams need to be discarded.

The girls’ plate…

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My plate….

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Well…I totally forgot to take a pic, so I snagged this one from google. I added fresh parsley to mine, and of course I had wine =) PERFECTION!!!!!

Have a great weekend!!! See ya soon with some yummy dinners this weekend and a new weekly meal plan!