Pasta
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Healthy and Easy Mediterranean Pasta With Tomato Basil Zucchini
This Mediterranean dish is one of my favorites. It’s low in calories and rich in healthy fats. I use fresh ingredients like juicy tomatoes, crisp zucchini, fragrant basil, garlic, parmesan, and some red pepper flakes for heat. I usually have these on hand to whip up a quick, tasty meal anytime. Tomatoes and zucchini are also great sources of vitamins A and C, potassium, and antioxidants.
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Easy and Amazing Creamy Tuscan Salmon Pasta
Easy Creamy Tuscan Salmon: Prepared with fresh pan-seared salmon in a Tuscan cream sauce made with butter, cherry or sun-dried tomatoes, garlic, pepper flakes, thyme, oregano, basil, a splash of white wine to deglaze, half and half, freshly grated parmesan, salt, and pepper. Believe it or not, this recipe takes less than 30 minutes from start to finish!
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Amazing Linguine With Shrimp Scampi
Keep in mind that half a dish’s ability to WOW is about the quality of your ingredients. To that end, I suggest you always use the highest quality, freshest, and most organic ingredients you can find.For this recipe, I use all fresh vegetables, double zero Italian pasta (no preservatives or sugar – just wheat and water), and fresh shrimp. Whole Foods has all these things – including the pasta and a choice of fresh shrimp.The organic…
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Easy, Delicious Tagliatelle With Zucchini
Tagliatelle Alle Zucchine. This versatile Tuscan dish is wonderfully satisfying and easy to create. Other vegetables, such as summer squash, broccoli florets, artichoke hearts, or eggplant, can be added or substituted.
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Gilly’s Beautiful Bodacious Bolognese
Bolognese originated in Bologna, northern Italy, in the late 1800s. Savory and comforting, the traditional Bolognese ragu is rich and slow-cooked. It follows specific traditions that include a soffritto base, a mixture of pork and veal, pancetta, dry white wine, and milk. It was traditionally served with tagliatelle, not spaghetti. I started this recipe by exploring the original 1800s version and looking into different variations from some of my favorite chefs. Then, I put my own spin…
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Simple and Spectacular Pasta All’aglio E Olio
One of my favorite books is The Best Advice I Ever Got by Katie Couric. A chapter I especially love is one written by the famous chef Mario Batali. He describes this beautiful and straightforward pasta recipe and its relationship to life. Pasta, olive oil, garlic, red pepper, and fresh parsley; I have interpreted his comments to create my own recipe here. Please enjoy! Excerpt From: Katie Couric’s Book, The Best Advice I Ever Got. Mario Batali, Celebrity Chef…
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Easy and Fantastic, Tomato, Basil, Garlic Pomodoro Pasta
This easy-to-make and delicious dish is one of my favorite go-to pasta recipes. I love the way the garlic and basil make my kitchen smell. I often serve it with a simple side salad, such as arugula with parmesan and a lemon vinaigrette, available on this website in the Salads/Soups category. A brief history of Pasta Pomodoro’s story begins with the arrival of tomatoes in Europe, which were initially met with skepticism. By the 19th century,…
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Simple Chicken and Mushroom Alfredo Pasta
A homemade creamy mushroom Alfredo with the addition of flavorful roast chicken enhances this easy and savory pasta. It’s quick to prepare, hearty, and satisfying—making it a perfect comfort food.
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Best Lighter Authentic Creamy Fettuccine Alfredo
Rich, creamy, and lower in fat, this authentic recipe uses half-and-half instead of heavy cream. Filled with generous amounts of garlic and Parmesan, it’s sure to delight your taste buds. Plus, it pairs wonderfully with chicken, mushrooms, or steamed broccoli, making it a versatile and satisfying dish. Fettuccine Alfredo was created in 1908 by Alfredo di Lelio, an Italian restaurateur. That year was special for him—his wife had their first son, but she wasn’t feeling hungry.…
