I made this dish to celebrate my boyfriend's new job! (Hence the yummy bottle of Justin Cab Sauv in the back)! This is a really simple dish, but people will think it took you a lot of time and effort to make because it's full of flavor and color!
What you need:
What to do:
1. First boil a pot of water for the pasta, and one separate for the broccoli.
2. In the mean time, heat large skillet with olive oil. Once heated, add in shrimp, garlic, and white wine.
3. Let this cook on LOW for about 10-12 minutes (or until shrimp becomes pink).
4. Add pasta and broccoli to water and let cook.
5. Add in cut up tomatoes and more garlic (if you would like) into the frying pan.
6. Sautee all ingredients together. Once the pasta and broccoli are done, drain.
7. Pour the shrimp and garlic mixture over pasta. Sprinkle red bell pepper flakes (less is more!) and salt & pepper. Add broccoli and serve!
I made this dish for my boyfriend and I on Friday night because we had a really good bottle of Sangiovese wine that we wanted to drink. So we grabbed a loaf of french bread and started our prepping! This was a super easy dish to make and full of flavor. I would definitely make it again. Also a nice dish to make for a dinner party and your guests will think you slaved all day in the kitchen, when little did they know, you threw it all in a pot and put a lid on it! Godere! ("Enjoy" in Italian)
12 ounces pasta (we used Angel Hair)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips (we used about 3/4 onion)
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.
Who doesn't love mac and cheese?! All that ooey, gooey, creamy cheese...yum!! BUT...it can be a tid bit unhealthy...well not anymore! This dish just uses 1 little bag of cheese and...wait for it...greek yogurt!! Yup! Super easy to make and very yummy meal, my boyfriend loved it too!!
1 pound elbow pasta
8 oz shredded sharp cheddar cheese
6-7 oz plain Greek yogurt
1 (5 oz) bag spinach
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1.5 teaspoons salt
1. Bring a large pot of water to a boil; cook noodles to your preference. Save 1/2 cup pasta water.
2. Drain the noodles on top of the spinach. I emptied the bag of spinach into a colander and then poured all the water over the spinach.
3. Pour noodles and spinach back into the large pot. Stir in the shredded cheese and add the reserved pasta water as needed to help melt the cheddar cheese. Stir in the Greek yogurt, garlic powder, onion powder, and salt. Stir until completely combined and creamy.
Took me awhile to find a recipe I liked that tasted close to the real deal..and this one definitely took the win! Finally!! My favorite pasta dish the healthy way! Even my boyfriend devoured it (actually he didn't eat a few bites...but I'll let it slide since I did give him more...)
I made this one night when my parent's went to a dinner party (unfortunately living at home doesn't mean I can go to every dinner event!) It was good..but missing flavor...I think next time I would add more red pepper and basil.
4.8g fat, 320 calories
18g protein, 55g carbohydrates, 11mg cholesterol, 6g fiber, 416mg sodium
This dish is pure perfection. Made it for my boyfriend Steven and it was love at first bite. He went in for seconds! No complaints here!
Yield: 3-4 servings | Prep Time: 15 minutes | Cook Time: 15 minutes
Note: "You must NOT omit the sour cream in this recipe. I have already done the testing and failed with just Greek yogurt in the sauce. Since the Greek yogurt contains zero (or low) fat, it will curdle as soon as you add it to the hot mixture (since we aren’t taking the time to temper it). To ensure that it doesn’t curdle, you must mix the sour cream with the Greek yogurt. Sour cream contains fat and this fat will prevent the Greek yogurt from curdling and separating. If you have experience cooking with Greek yogurt and are comfortable with omitting the sour cream and replacing it with all Greek yogurt, by all means, go for it. However, I cannot promise you success as I have done this twice and my sauce has separated. The only success I got was when I mixed my Greek yogurt with sour cream."
This dish has some meaning behind it. Long story short: my boyfriend Steven and I have known each other since we were 13 years old. We dated in high school and went our separate ways in college. After graduating, he came up to visit me and I wanted to "wow" him with my cooking, so I tried this out! Really good dish...and I guess he liked it because a year later and we are still together :)
This dish is time consuming, but I promise it's worth it!
1. In medium bowl, combine chicken, cheeses, milk, and pepper
2. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
3. In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce
4. Arrange lasagna rolls, seam-side down in sauce in baking dish
5. Top with remaining spaghetti sauce
7. Bake at 375 degrees F for 30 minutes or until hot
8. Serve, if desired, with additional Parmesan cheese.
Pasta. Need I say more?
Maybe it's because I'm Italian, or maybe it's because I love carbs...but pasta is by far my favorite dish. When I was in the depths of my eating disorder, I used to fear every type of pasta. I would not allow myself to eat it. Now, I could eat pasta and Italian food every single day for the rest of my life. Enough said.