Tag: pasta

Cheesy Mushroom and Sun-dried Tomato Lasagna

Pasta, Vegetarian

It has been awhile! Last week was pretty crazy. I cooked Sunday and Monday from the meal plan..Sunday I posted. Monday was a repeat. Tuesday I had an impromptu date night with the hubby. Wednesday I pan sauteed some chicken thighs. The girls ate them with leftover mac and cheese and corn, and I added mine to my leftover pasta from Tuesday’s date night (angel hair with artichokes, tomatoes, and capers).

Thursday was Chinese night; delivery and wine with one of my BFF’S from college. We try to get together at least once or twice a month. Last night the family went out for Mexican. I got 2 things; a veggie quesadilla loaded with mushrooms, peppers, squash, and onions and a cheese stuffed poblano. Oh, and a giant margarita!

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Tonight it is just the me and my little girls. I had planned on making this for myself on Tuesday.  Since I already had the ingredients in my pantry, I thought I would go ahead and make it tonight instead of just eating cereal. This is a super easy throw together meal!

Cheesy Mushroom and Sun-dried Tomato Lasagna

Ingredients

1/2 box of no bake lasagna noodles

1 jar Alfredo sauce

1 jar sun-dried tomato pesto

1 container sliced tomatoes

1 large pouch of shredded Italian cheese

Directions

Take a Pyrex and spray the bottom. Put a layer of Alfredo sauce and a tablespoon of sun-dried tomato pesto. Add pasta, another layer of Alfredo sauce, a tablespoon of sun-dried tomato pesto and a handful of mushrooms and shredded cheese. Repeat the process until you run out of room.  Bake at 350 for 30 minutes or until top is bubble and golden brown. 011 012

Kid approved! Excuse Katie’s eye…she had a bit of a fight with a bookshelf on Thursday. Her eye looks much better..014

Veggie Fettuccine

Leftovers/ Freezer Meals, Pasta, Vegetarian

So tonight the girls had dinner with the grandparents, while I went to yoga. When I was in shavasana (total relaxation pose), I was thinking of what I could make for dinner when I got home. I was totally relaxed and zen. My body was loose and stress free. Then my stomach growled and I knew feeding it pasta would be the only choice. This was yummy, and I will be taking the leftovers to lunch tomorrow.

Veggie Fettuccine- I cleaned out my fridge and cabinet for this one. Please use what you have and be inspired by this recipe!

3/4 box fettuccine

3 carrots, sliced

1 small onion, chopped

2 cloves of garlic, minced

3/4 can black olives, sliced (the girls ate the rest)

1 can diced tomatoes

3 tablespoons tomato paste

1 tablespoons red pepper flakes

1 tablespoon Italian seasoning

olive oil- about 1/3 cup or so…use your judgement

1 teaspoon pepper

salt if needed—-olives are super salty, so don’t overdo it

Directions

Add a few tablespoons of olive oil to a med heat pan. Add your carrots and onions. Cook about 5 minutes. Add your garlic and tomato paste. Stir and cook 2 minutes. Add your black olives, red pepper flakes,  Italian seasoning,  and a bit more olive oil if needed. Cook about 5 minutes or more.

Meanwhile, cook your pasta in salted water just under done. Add to sauce and cook long enough to mix pasta in sauce and cook a few more minutes. Add a splash of that starchy cooking water. veggiepasta

Pesto Pasta with Corn and Pine Nuts

Leftovers/ Freezer Meals, Pasta, Vegetarian

Hey kids! Hope you had a great Monday! My day was pretty awesome, and tonight is pretty chill at home. We had burger night; everyone gobbled up their burgers. I have made burgers a few times here on the blog, so I hope you check it out. This is how I made them…https://funfoodiefamily.com/2013/08/28/burgers-2/

As I was making dinner, I was thinking about what to take for lunch tomorrow. I am pretty good about taking my lunch to work, but sometimes I end up buying the school lunch. It is not bad, but I don’t like to take my chances. On the days I don’t bring my lunch, the salad bar is usually a safe bet. There is even the occasional gem like chicken wings or mozzarella sticks.

I was looking through the fridge and decided to make a pasta mash up. Basically, I took a bunch of ingredients that were separate and added them all together. In this case it was some leftover Annie’s mac and cheese, corn, leftover pesto, and pine nuts from said pesto. I have just enough for 2 servings…one for me and one for my lunch mate. We usually take turns making food for each other. Today she brought spicy tofu and veggies with coconut milk and noodles. It was delish!

This combo turned out really great! I hope you feel inspired to take a look at what you already have in your fridge or pantry and make it work!

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Spaghetti Alfredo with Shrimp, Bacon, and Veggies

Pasta, Seafood

Happy Sunday! Today was a pretty lazy day. We all slept in, went to the grocery store (been a long time, so our cart was overflowing), watched TV, played, and read. I cooked this yummy dinner.

I knew I wanted to make some kind of shrimp pasta possibly with Alfredo sauce. This was not your ordinary pasta Alfredo. I hope you give it a try one night!

Spaghetti Alfredo with Shrimp, Bacon, and Veggies

Ingredients

1/2 onion, chopped
4 cloves garlic, crushed and minced
1 head of broccoli, just the florets
1 container of mushrooms, sliced
6 sliced of bacon, cooked and chopped
1 pound of shrimp- peeled and deveined
1 container of Alfredo sauce or make your own- https://funfoodiefamily.com/2013/09/02/shrimp-and-broccoli-angel-hair-alfredo/
butter, 1/2 stick
olive oil, 1/2 cup
salt and pepper to taste

Directions

Heat a large skillet and cook your bacon. Once done, set aside and drain on a plate with paper towels to soak up oil.

Add a table spoon of butter to your bacon fat. Cook your chopped onion on med.-low heat until soft, about 5-6 minutes. Add your garlic and cook about 3 minutes more. Add your broccoli and mushrooms. Add a few more turns of olive oil. Add some salt and pepper. Cook down about 15 minutes or so. I like the broccoli to still have a bite to it and be bright green. Cook to your preference. Season to your preference. Add your Alfredo sauce and combine. Turn to low.

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Meanwhile, Bring salted water to a boil and cook your pasta.

Saute your shrimp in another pan. Cook about 4 minutes and add to your sauce. Add the pasta to the sauce. Add a bit of starchy pasta water if needed. Mix to combine. Chop bacon and add on top. Perfection!!!! Teach cute little shrimp lovers how to take off the tails!

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Butternut Squash Alfredo

Pasta, Vegetarian

So last night I made this amazing pasta with leftover Fettichini Alfredo. It was way too late to blog about it, but now that I have had some coffee in me, I think I am up for a quick blog post. I had a butternut squash on the counter that I barely remember buying, so I figured I should probably do something with it. I also had a few mushrooms that were on there last leg and half and onion that was begging for attention. Delicious vegetarian meal! Super easy!

Butternut Squash Alfredo

butternut squash, peeled and chopped into cubes
mushrooms, sliced
onion, sliced
alfredo sauce
fettuccini

Directions

Add a few tablespoons of oil into a large pan. Cook down your veggies until soft, stirring every few minutes. About 15-20 minutes.
I used leftover pasta and sauce, but you can boil and cook your pasta while the veggies are cooking. You could make your sauce or buy one from the store =)
Add in your alfredo and noodles.

Told you it was easy!

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