Pasta – 3 Delicious Ways
Shrimp Farfalle
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1 box farfalle pasta
1 tbsp butter
1 tbsp olive oil
1 shallot, finely diced
2 cloves of minced garlic
1 bag of peeled uncooked shrimp
1/3 cup white wine
salt and pepper
chili flakes to taste
1 cup cherry tomatoes, halved
2 cups baby kale or spinach.
fresh parmesan for grating on top
Cook pasta according to package directions. Drain and set aside.
In a large frying or saucepan, heat your butter and olive oil over medium high (The olive oil prevents the butter from burning.)
Add shallots and garlic and sautee for two minutes.
Add peeled shrimp.
Season with salt, pepper and chili flakes to taste.
Add white wine and bring to a simmer.
Add tomatoes and kale.
Cover and cook until kale wilts and tomatoes are heated through; about 3-5 minutes.
Pour over cooked pasta and stir to combine.
Grate fresh parmesan over top.
Enjoy!!!
Lazy Lasagna Bake
1 box rotini
1 tbsp olive oil
1 small red onion, finely diced
2 cloves garlic, minced
3 Italian sausages, removed from casings OR ground beef or ground poultry
1 can crushed tomatoes
1 tsp Italian seasoning
salt and pepper
1 package baby spinach, pre-washed
2 cups mozzarella cheese, shredded
Cook pasta according to package directions. Drain and set aside.
In a large frying or saucepan, heat your olive oil.
Add red onions and sauté for two minutes.
Add garlic and sauté for another minute.
Add sausage and break into pieces.
Cook until the sausage is cooked through and no longer pink.
Add crushed tomatoes, Italian seasoning and salt and pepper.
Simmer for ten minutes on medium low heat.
Add baby spinach and cover for two minutes.
Pour sauce over cooked pasta.
In a large baking dish, spread one layer of pasta and top with
shredded mozzarella.
Continue creating layers of pasta and mozzarella.
Top with mozzarella and some grated parmesan and bake for approximately 20 minutes at 350o.
Broil for the last minute or two to get a nice crispy top.
Enjoy!
Greek Chicken Penne
1 box of penne
2 tbsp olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
2 chicken breasts, sliced
1 tsp Greek seasoning
1 can diced tomatoes
1 zucchini, chopped
1 cup marinated artichoke hearts
1/3 cup kalamata olives, chopped
lemon zest
1⁄2 cup feta cheese, crumbled
Cook pasta according to package directions. Drain and set aside.
In a large frying or saucepan, heat your olive oil.
Add red onions and sauté for two minutes.
Add garlic and sauté for another minute.
Add chicken and season with Greek seasoning, salt and pepper.
Cook until the chicken is cooked through and no longer pink.
Add crushed tomatoes, zucchini, artichoke hearts and olives.
Simmer for ten minutes on medium low heat.
Pour sauce over cooked pasta.
Mix in lemon zest and feta cheese.
Stir to combine.
Enjoy!