Southern Italian Meatballs with Potatoes and Peas

Southern Italian Meatballs with Potatoes and Peas

This Southern Italian meatball dish with potatoes and peas is a rustic one-pot meal simmered in white wine and chicken broth. A cozy, comforting recipe inspired by cucina povera.

Although I was born in Tuscany, Northern Italy, some of my fondest food memories come from the Southern side of the country — especially dishes like this comforting plate of polpette con patate e piselli, or meatballs with potatoes and peas. My Mama would make this humble one-pot meal often, simmering the tender meatballs in a light broth of white wine and chicken stock until the potatoes were soft and the peas just burst with sweetness. It’s a perfect example of cucina povera — simple, rustic ingredients brought to life with love.

This dish fed many  in our home, and I still make it the same way today. It’s comforting, hearty, and perfect with a piece of crusty bread to soak up the flavorful broth.

Things to know about this Southern Italian Meatballs with potatoes and peas

  • Cucina Povera Roots:
    This dish is a perfect example of cucina povera, Italy’s tradition of making delicious meals with simple, humble ingredients. No fancy sauces here — just pantry staples transformed into comfort food.

  • No Tomatoes Needed:
    While many Italian meatball recipes rely on tomato sauce, this one simmers in a light white wine and chicken broth, allowing the flavors of the meat, potatoes, and peas to shine.

  • Great for Meal Prep:
    This dish reheats beautifully and actually tastes even better the next day, making it ideal for leftovers or meal prepping ahead.

  • Flexible Ingredients:
    You can use beef, pork, or a mix for the meatballs. Frozen peas work just as well as fresh, and Yukon Gold or red potatoes hold their shape nicely during simmering.

  • Serve it Simply:
    Traditionally served as a main course, this dish pairs best with crusty bread and a glass of white wine. No pasta needed — the broth is the star.

  • Family Favorite:
    This meal has been passed down in many Southern Italian homes for generations. It’s hearty, budget-friendly, and feeds a crowd with ease.

Looking for more comforting Italian meals?
Try some of my other family favorites:
👉 Mama’s Sunday Meatball Sauce
👉 Tuscan Chicken with Potatoes
👉 Italian Wedding Soup
👉 Sausage and Lentil Pasta

Ingredients

You s

Southern Italian Potatoes, Peas & Meatballs

  • Prep Time: 20 minutes

  • Cook Time: 30 minutes

  • Total Time: 50 minutes  Serves 4

Ingredients: for the meatballs

  • 1 lb. lean  ground beef (85-15)

  • 1/2 cup milk

  • 2 eggs slightly beaten

  • 1/4 cup grated Pecorino or Parmesan cheese

  • 3/4 cup Italian seasoned  breadcrumbs

  • 2 garlic cloves, finely minced

  • 1 Tbsp. onion powder

  • 2 Tbsp chopped Italian parsley

  • Salt & pepper to taste

  •  2 Tbsp. Olive oil

  • 1/2 cup dry white wine

  • 2 cups low-sodium chicken stock

  • 3–4 small potatoes, peeled & cubed

  • 1-2 cups green peas (fresh or frozen)

  • 1/3 cup chopped Italian parsley
  • Salt and pepper to taste

INSTRUCTIONS

ChatGPT saiINSTRUCTIONS
You saiInstructionsPrepare the meatballs:
  1.   Prepare the meatballs:    In a large bowl, combine the breadcrumbs with the milk, let sit until the milk is fully absorbed add in the eggs, grated cheese, breadcrumbs, minced garlic, onion powder chopped parsley, and a generous pinch of salt and black pepper. Mix until just combined, being careful not to overwork the meat. Roll the mixture into small meatballs, about the size of a walnut.

  2. Brown the meatballs:
    In a wide, deep skillet or Dutch oven, heat  the olive oil over medium heat. Add the meatballs in a single layer (you may need to work in batches) and brown them on all sides, turning gently. Once golden, transfer them to a plate and set aside.

  3. Deglaze the pan:
    With the heat still on medium, pour the white wine into the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for a minute or two to reduce slightly.

  4. Simmer with potatoes:
    Return the browned meatballs to the pan and add the cubed potatoes. Pour in the chicken stock, making sure the meatballs and potatoes are partially submerged. Cover the pan and let everything simmer gently for about 15–20 minutes, or until the potatoes are tender and the meatballs are cooked through.

  5. Add the peas:
    Stir in the peas (fresh or frozen) and cook for another 5–7 minutes, just until the peas are heated through and tender. Taste and adjust seasoning if needed. ENJOY!!!
    Ladle the meatballs, potatoes, and peas into shallow bowls with a bit of the broth. Serve warm with crusty bread to soak up the flavorful juices.



Tomato Ricotta Puff Pastry Tart

Tomato ricotta puff pastry tart

This Tomato Ricotta puff pastry tart is everything you want in a summer recipe: simple, stunning, and bursting with fresh flavor. Golden, flaky pastry is filled with a creamy ricotta-Parmesan mixture, then topped with juicy, sun-ripened tomatoes and fresh herbs. It’s light yet satisfying and perfect for brunch, lunch, or an easy dinner on the patio.

By prebaking the puff pastry and salting the tomatoes beforehand, you avoid soggy bottoms and ensure a crisp, bakery-style tart every time. The seasoned ricotta brings garlicky, lemony brightness, and the Parmesan adds a rich, salty note that perfectly complements the tomatoes.

Things to know about this Tomato Ricotta Puff Pastry tart

  1. Pre-bake the Puff Pastry for Crispiness
    Prick the puff pastry with a fork and prebake it before adding toppings. This step keeps the base flaky and prevents sogginess from the ricotta or tomato juices.

2. Season the Ricotta for Flavor
The ricotta is seasoned with grated Parmesan, salt, and pepper for extra depth. You can also add fresh herbs like basil or thyme if you like.

3. Salt the Tomatoes
Sprinkle tomato slices with a bit of salt and let them sit briefly before layering. This helps release excess water so the tart doesn’t get watery.

4. Use a Sheet Pan or Quarter Sheet Pan
A quarter sheet pan (9×13-inch) is ideal for this tart, but any similar-sized baking sheet or parchment-lined pan works.

5. Serve Warm or Room Temperature
It’s great fresh out of the oven or cooled slightly—perfect for brunch, lunch, or a light dinner with a salad.

6. Customize Freely
Top with fresh basil, drizzle with olive oil, or add a pinch of red pepper flakes for a kick. Want more protein? Add crumbled sausage or prosciutto before baking.

Ready to Bake This Gorgeous Tart?
Whip up this easy, elegant Tomato Ricotta Puff Pastry Tart tonight—perfect for summer gatherings or a cozy dinner at home. Save the recipe, share it with a friend, and let me know how yours turns out in the comments below! And if you love puff pastry tarts as much as we do here is another one to try asparagus prosciutto ricotta tart. ENJOY!!!!

Ingredients

  • 1 sheet puff pastry, thawed

  • 1 cup whole milk ricotta

  • ⅓ cup freshly grated Parmesan cheese

  • 1 garlic clove, finely grated

  • Zest of ½ lemon

  • 1 tablespoon chopped fresh basil or parsley

  • Salt and freshly ground black pepper

  • 2–3 ripe tomatoes (heirloom, beefsteak, or plum), sliced

  • Olive oil, for drizzling

  • Fresh basil leaves, for garnish

  • Optional: flaky sea salt or crushed red pepper flakes

Instructions

For this tart, use a sheet of store-bought puff pastry (typically about 9×13 inches) and fit it onto a parchment-lined quarter sheet pan or baking sheet of similar size. If your pastry is slightly smaller, you can gently roll it out to fit the pan without making it too thin

Preheat oven to 400°F (200°C). Line a quarter sheet pan or rimmed baking sheet (about 9×13 inches) with parchment paper.

  1. Slice the tomatoes, place them on paper towels, and sprinkle lightly with salt. Let sit for 10–15 minutes to draw out excess moisture. Gently pat dry.

  2. Roll out the puff pastry slightly on a floured surface, then transfer to the prepared pan. Score a 1-inch border around the edge (without cutting all the way through), and prick the center all over with a fork.

  3. Prebake the pastry for 10–12 minutes, or until lightly puffed and just golden. If it puffs too much, gently press the center down with the back of a spoon.

  4. Mix the ricotta filling: In a bowl, combine ricotta, Parmesan, garlic, lemon zest, chopped herbs, salt, and pepper.

  5. Spread the ricotta mixture evenly over the prebaked pastry, staying within the border. Top with the tomato slices in a single layer.

  6. Drizzle with olive oil and season with more black pepper.

  7. Return to the oven and bake for another 10–12 minutes, until the edges are deep golden and the tomatoes are just softened.

  8. Cool slightly, garnish with fresh basil, and slice to serve warm or at room temperature.



Caprese Spaghetti with Roasted Tomato Sauce

Caprese Spaghetti with Roasted Tomato Sauce

Nothing says summer like a Caprese-inspired pasta dish, and this Caprese Spaghetti with Roasted Tomato Sauce is the perfect way to celebrate simple, fresh flavors. Sweet, oven-roasted tomatoes blended into a rustic sauce coat long strands of spaghetti, while creamy mozzarella pearls and fresh basil bring the classic Caprese touch. It’s a light yet satisfying meal that tastes like a sunny afternoon in Italy—easy enough for a weeknight, but special enough to serve to guests. If you love juicy tomatoes, fragrant basil, and the magic of melted mozzarella, this dish will quickly become a favorite.

Things to know about this Caprese Spaghetti with Roasted Tomato Sauce

  • The sauce can be made ahead: Roast your tomatoes, blend them into a sauce, and store it in the fridge for up to 4 days or freeze for longer. This makes it easy to pull together dinner on a busy night—just boil your pasta, reheat the sauce, and toss everything together.

  • Perfect for peak summer tomatoes: This recipe shines when you use ripe, in-season tomatoes. Roasting them concentrates their sweetness and creates a rich, slightly smoky flavor that elevates the entire dish.

  • Caprese twist adds creaminess: Fresh mozzarella pearls melt slightly from the warmth of the pasta and sauce, creating a luscious texture without needing cream or butter. The fresh basil finishes it all off with a bright, aromatic pop.

  • Simple ingredients, big flavor: You only need a few pantry staples plus fresh tomatoes, basil, and mozzarella—but the result is a restaurant-worthy dish that feels both comforting and fresh.

  • Serve warm or room temp: It’s delicious hot off the stove, but also works beautifully as a room-temperature pasta for summer gatherings or easy lunches.

  • Ready to bring the taste of summer to your table? Try this Caprese Spaghetti with Roasted Tomato Sauce and let the fresh, flavors speak for themselves. Don’t forget to snap a photo and tag me—I’d love to see your creations. And if your looking for more easy pasta dishes try my one pan orzo with summer vegetables. ENJOY!!!

Ingredients

  • 12 oz. spaghetti
  • 1-1 1/2 lb. Roma tomatoes
  • 1 medium size garlic bulb cut in half
  • 3 Tbsp. olive oil
  • 2 Teaspoon dry oregano
  • 1 cup fresh mozzarella
  • 1/2 cup torn basil leaves
  • salt and pepper to taste

Instructions

  1. Cook the paste in boiling salted water el dente. Reserve 2 cups of the pasta water before draining
  2. Wash and dry the tomatoes then cut them in quarters.
  3. Place the tomatoes in a bowl season with the olive oil, oregano, salt and pepper. Then transfer to an oven proof dish. Nestle the sliced garlic halves in with the tomatoes, drizzle with olive oil .
  4. Roast in a per heated 400 degree oven for 20 -30 minutes. or until the tomatoes are charred and the garlic is soft. Let cool slightly then Squeeze the garlic onto the tomatoes  Use an emersion blender or food processor to blend the tomatoes and garlic to a smooth consistency. Transfer to a saute pan bring to a simmer add the fresh mozzarella. and pasta water cook 5 minutes longer .
  5. Toss the pasta in the roasted tomato sauce add the basil leaves. ENJOY!!


Easy Homemade Marinara Sauce

Easy Homemade Marinara Sauce

This Easy homemade Marinara sauce is an Italian mother sauce, from this basic recipe the meal possibilities are endless. Marinara sauce is a tomato sauce usually made with tomatoes, garlic and herbs.

Your going to love this recipe for so many reasons. First you only need a few pantry ingredients, seven to be exact, if your counting the water. Second it’s so easy, you’ll wonder why you never made it before. Another thing this Easy Marinara Sauce is freezer friendly. One important thing about this recipe since it’s make with tomatoes, be sure to use the best brand you can find, here’s the crushed tomatoes and the tomato sauce I use. When I make it I always make more than I need and freeze it in different size containers for ready made meals or to add to recipe.

But the best part is it’s one of those Italian sauces everyone loves.

If your looking for a good all around stock pot this is the one I use for most of my sauces, stews,  and soups. It’s the prefect size comes with a lid and it’s good quality, so you only need one.

Ingredients

  • 2 Tablespoons each olive oil and butter
  • 1 chopped yellow onion
  • 2 cloves of garlic
  • 1 bunch chopped Italian parsley
  • 1 28 oz. can crushed tomatoes ( preferably San Marzano)
  • 1 14 oz. can tomato sauce
  • 1 -2 cups  of water from rinsing out the cans
  • 1/2 cup red wine
  • 1 Tbsp. fresh or dry oregano
  • 1 cup  chopped fresh basil

Instructions

  1. In a medium size stock pot bring the oil and butter to medium heat
  2. Chop the onion, parsley and garlic together add to the stock pot
  3. Saute until tender and just beginning to brown
  4. Add the rest of the ingredients except for the basil
  5. Bring to a boil lower the heat and simmer covered for 45 minutes stirring occasionally. Uncover, add the basil and simmer 15 minutes longer. ENJOY!!!
  6. You said:
    You said:
    If you’re adding pre-baked meatballs or Italian sausage to your easy marinara, just nestle them into the sauce once it’s simmering. Let everything cook together for an additional 30 minutes, uncovered or partially covered, to allow the flavors to meld. This gentle simmer infuses the sauce with the savory richness of the meat while keeping the texture of your baked meatballs or sausage intact. It’s a simple way to transform a basic marinara into a satisfying, protein-packed main dish.
    ChatGPT said:

    Here are a few great storage options for your easy marinara sauce:

    1. Refrigerator (Short-Term)

    • How long: Up to 5 days

    • Container: Airtight glass jars or BPA-free plastic containers

    • Tip: Let the sauce cool completely before refrigerating

    2. Freezer (Long-Term)

    • How long: Up to 3 months

    • Container:

      • Freezer-safe zip bags (lay flat for easy stacking)

      • Plastic deli containers

      • Glass mason jars (leave room at the top for expansion)

    • Tip: Label with date and portion size

    3. Ice Cube Trays (For Small Portions)

    • How long: Up to 3 months in freezer

    • Use: Perfect for quick meals or sauces for 1

    • Tip: Once frozen, pop cubes into a freezer bag for easy access



Shrimp Spaghetti with Tomato Basil Sauce

Shrimp Spaghetti with Tomato Basil Sauce

This Shrimp Spaghetti with Tomato Basil Sauce is a simple, fresh pasta dish made with sautéed shrimp, juicy summer tomatoes, garlic, and plenty of fragrant basil. The sauce is created right in the pan by combining the tomato juices with starchy pasta water and a generous handful of grated parmesan, giving you a light  flavorful coating that clings to the pasta.

What makes this dish special is how the shrimp are quickly sautéed with a touch of chili, adding a savory and slightly spicy bite that balances deliciously with the sweetness of ripe tomatoes. It’s the kind of uncomplicated Italian pasta meal that shines with peak-season produce and comes together with just a few pantry staples, in minutes.

Things to Know About This Shrimp Spaghetti with Tomato Basil Sauce

1. Use fresh, in-season tomatoes if possible.
This recipe is best when made with ripe, juicy summer tomatoes. Cherry, grape, or heirloom varieties all work beautifully and bring natural sweetness to the sauce. In the off-season, use high-quality canned San Marzano tomatoes as a substitute.

2. Don’t skip the pasta water.
The starchy pasta water is the secret to creating a light, silky sauce without cream. It helps bind the tomato juices and parmesan into a glossy coating that clings to the spaghetti.

3. Shrimp cooks quickly—don’t overdo it.
Shrimp only need about 2 minutes per side. Overcooking will make them rubbery. Look for them to turn pink and curl slightly—then remove from the pan and add back at the end to finish in the sauce.

4. You can use frozen shrimp.
Frozen shrimp work perfectly in this dish—just make sure to thaw them fully and pat them dry to avoid excess moisture when sautéing.

5. Add heat or keep it mild.
A pinch of chili flakes gives the dish a gentle kick, but you can leave them out if you prefer a milder flavor, especially if cooking for kids.

6. Make it your own.
Want a richer finish? Stir in a spoonful of butter at the end. Prefer more veggies? Add sautéed spinach, or  zucchini.

Craving more easy and flavorful Italian meals?
If you loved this shrimp tomato basil spaghetti, be sure to check out my other fresh summer pasta recipes, seafood favorites, and quick weeknight dinners. From light lemony tomato cod piccata to cozy shrimp oreganata, there’s something for every season and appetite. ENJOY!!!

Shrimp Spaghetti with Tomato Basil Sauce

  • Servings: 2–3

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • INGREDIENTS:

  • ½ lb. spaghetti

  • 1 lb.  large shrimp (16-20 per lb.), peeled and deveined

  • Salt and pepper, to taste

  • 1 tsp. paprika

  • 1 tsp. chili flakes (optional)

  • 4 Tbsp. extra virgin olive oil, divided

  • 2 Tbsp. minced garlic

  • 4 Tbsp. chopped shallots

  • 4 cups chopped ripe tomatoes

  • 1 cup my easy marinara sauce

  • 1 Tbsp. fresh or dried oregano

  • 1 cup white wine

  • 2 cups reserved pasta water

  • 4 Tbsp. fresh chopped basil

  • ½ cup grated parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.

  2. Meanwhile, pat shrimp dry and season with salt, pepper,  paprika and chili flakes

  3. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add shrimp and sauté for about 2 minutes per side, or until just cooked through. Remove and set aside.

  4. In the same pan, add remaining 2 Tbsp. olive oil. Sauté garlic and shallots until fragrant, about 1-2 minutes.

  5. Add chopped tomatoes, tomato sauce, and oregano. Cook until tomatoes start to break down, about 5–6 minutes. Then deglaze the pan with the white wine waiting until fully absorbed before continuing.

  6. Add 1 ½ cups reserved pasta water and simmer until the sauce slightly thickens.

  7. Toss in the cooked spaghetti, parmesan, and fresh basil. Stir until the pasta is well coated, adding more pasta water as needed for a silky sauce.

  8. Return shrimp to the skillet, toss to combine, and serve immediately with extra parmesan and basil on top. ENJOY!!!



Best Cod Francese Recipe – in 30 Minutes

Best Cod Francese Recipe – in 30 Minutes

Best Cod Francese Recipe – in 30 Minutes is a lightly battered, pan-fried cod fillet in an elegant lemon, butter and  white wine sauce. It’s similar to chicken piccata—but without the capers and with a velvety, lemon-butter sauce that clings to the golden crust. Cod Francese is a classic restaurant-style dish that’s surprisingly simple to make at home. The hallmark is the light coating of flour and egg that gives the fish a delicate, crisp texture—perfect for soaking up that tangy, buttery sauce.

This recipe is ideal for busy weeknights when you want something light yet flavorful, and it’s fancy enough to serve guests on a Friday night. What makes Cod Francese quick and easy is the short ingredient list and straightforward technique. With just a few pantry staples, you can have dinner on the table in under 30 minutes. Serve it with sautéed spinach, pasta, or a fresh green salad for a complete, impressive meal. Whether you’re cooking for family or entertaining friends, Cod Francese delivers every time with its bright flavors and beautiful presentation.

Things to know about this best cod francese recipe- in 30 minutes

1. It’s lighter than the chicken version.
Cod is naturally tender and flaky, making this a lighter alternative to Chicken Francese while still delivering that same rich, lemony flavor.

2. Minimal ingredients, maximum flavor.
All you need are a few pantry staples—flour, eggs, lemon, garlic, butter, and white wine—to create a restaurant-quality meal at home.

3. The key is the egg-flour dredge.
Dipping the cod in flour and egg creates that signature golden crust that holds up beautifully to the lemon wine sauce without falling apart.

4. Use a non-stick or stainless steel pan.
To keep the delicate cod fillets intact and ensure even browning, use a quality pan and avoid overcrowding.

5. It’s ready in under 30 minutes.
From prep to plate, this dish is weeknight-friendly and stress-free, perfect for busy nights or last-minute entertaining.

6. Pairs well with simple sides.
Serve with pasta, steamed veggies, sautéed spinach, or rice to soak up all that delicious lemon-butter sauce.

7. Fresh lemon juice makes all the difference.
Skip the bottled stuff—freshly squeezed lemon juice gives the sauce its bright, clean flavor.

8. Make it gluten-free.
Just swap the all-purpose flour for a gluten-free flour blend, and it still turns out beautifully

Ready to impress with minimal effort? Try this quick and easy Cod Francese tonight and bring restaurant-quality flavor to your table in under 30 minutes. Don’t forget to save, share, and leave a comment if you make it! If you love this dish, be sure to check out my other easy and delicious fish recipes for more seafood inspiration! Quick and easy shrimp scampi spaghetti or quick and easy salmon piccata

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15–18 minutes

  • Total Time: 25–30 minutes

Ingredients

  • 1 1/2  – 2 lbs. skinless cod fillet
  • 1/2 cup flour
  • 2 eggs
  • 3 Tbsp, olive oil
  • 1 lemon thinly sliced
  • lemon juice from 1 lemon
  • 3 Tbsp. butter
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup chopped Italian parsley
  • salt and pepper to taste

Instructions

  1. Cut the cod into medium large chunks
  2. whisk the eggs slightly
  3. Add salt and pepper to the flour
  4. Coat the cod pieces first in the flour then in the egg
  5. In a non- stick saute pan heat the oil over medium high heat
  6. Cook the cod until golden on both sides about 3 minutes per side. Then remove and set aside.  Wipe the pan clean using paper towels.
  7. In the same pan melt the butter. add 2 tbsp. of flour and cook stirring for 1 minute with a wooden spoon. While stirring add in the wine waiting until it evaporates before adding in the chicken stock. lemon juice and lemon slices. Simmer for 4-5 minutes or until the sauce thickens.
  8. Return the cod back to the pan just to heat through, add the parsley. Plate the cod pour the lemon sauce over it ,garnish with more Italian parsley and lemon slices . ENJOY!!!!


One-Pan Italian Chicken with Peppers and Tomatoes

One-Pan Italian Chicken with Peppers and Tomatoes

This One-Pan Italian Chicken with Peppers and Tomatoes is one of those meals I make when I want something easy but full of flavor. It’s just simple ingredients—tender chicken, sweet peppers, juicy cherry tomatoes, and a scoop of my marinara—all cooked together in one skillet. Then I top it off with fresh mozzarella and let it melt . So good, and it always feels a little extra special without being fussy.

I’ve been making some version of this dish for years—it’s the kind of meal that doesn’t need measuring cups or fancy techniques, just good ingredients and a hot pan. The peppers get soft and sweet, the cherry tomatoes burst into the sauce, and everything comes together with that final layer of melty mozzarella.

things to know about this One-Pan Italian Chicken with Peppers and Tomatoes

It’s quick and easy.
This recipe comes together in about 30 minutes with just one pan, making it perfect for busy weeknights.

Use what you have.
Don’t have cherry tomatoes? Grape tomatoes or even a few chopped ripe tomatoes will work. You can also swap mozzarella for provolone or fontina.

Make it your own.
Add a handful of olives or capers for a briny twist, or a pinch of chili flakes if you like a little heat.

Great for leftovers.
The flavors only get better the next day. Slice up the leftover chicken and peperonata and tuck it into a sandwich or warm it up over rice or pasta.

It pairs well with just about anything.
Serve it with crusty bread, creamy polenta, simple pasta, or even a fresh green salad for balance.

Give this One-Pan Italian Chicken with Peppers and Tomatoes a try and let me know if it makes it into your regular dinner rotation—don’t forget to snap a photo and tag me, I’d love to see your version!

One-Pan Italian Chicken with Peppers and Tomatoes

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients:

  • 2 boneless, skinless chicken breasts, halved horizontally (makes 4 cutlets)

  • Salt and black pepper, to taste

  • 2 tablespoons olive oil

  • 1 red bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • 1 small chopped onion

  • 2 garlic cloves, minced

  • 2 cups cherry tomatoes, halved or whole

  • 1 cup marinara sauce (use my easy homemade marinara version!)

  • 1/2 cup white wine

  • Pinch of red pepper flakes (optional)

  • 4 slices fresh mozzarella

  • Fresh basil or parsley, for garnish

Instructions

Instructions:

  1. Sear the chicken: Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to a plate and keep warm.

  2.  Add garlic and tomatoes: Stir in the garlic and cook for 1 minute. Add halved cherry tomatoes and cook another 4–5 minutes until they begin to soften and release juices.

  3.  Add the vegetables: Add the sliced peppers and onion with a pinch of salt until softened, about 8–10 minutes.

  4. Deglaze the pan with the white wine waiting until it’s fully absorbed before proceeding

  5. Add marinara and season:
    Stir in your marinara sauce,  a pinch of red pepper flakes if using. Simmer 3–5 minutes until slightly thickened.

  6. Return chicken & melt cheese:
    Nestle the chicken back into the pan and spoon some sauce over each piece. Top each cutlet with a slice of mozzarella. Cover and cook on low for 3–4 minutes, or until the cheese is melted. Top with fresh basil. ENJOY!!!



One-Pan Orzo with summer vegetables

One-Pan orzo with summer vegetables

Some meals just feel easy—especially when they come together in one pan. This one-pan orzo with summer vegetables is one of those simple, feel-good recipes that checks all the boxes: quick to make, minimal cleanup, and full of fresh summer flavor.

I started making this dish when my garden zucchini was coming in faster than I could keep up with. It’s a great way to use seasonal veggies, and the orzo cooks right in the pan alongside everything else—no need to boil a separate pot of pasta. The result is creamy, comforting, and brightened up with a squeeze of lemon and a handful of fresh basil.

Whether you serve it as a light vegetarian main or as a side dish to grilled chicken or fish, this recipe is one I come back to again and again. It’s easy, nourishing, and totally delicious. Let me show you how to make it!

Things to know about this One-Pan orzo with summer vegetables

It’s flexible.
This is one of those recipes you can make your own. Swap zucchini for yellow squash, toss in some corn, or use kale instead of spinach. Don’t have cherry tomatoes? Chopped Roma or heirlooms work just as well.

No need to pre-cook the pasta.
The orzo cooks right in the same pan with the veggies, soaking up all the flavor as it simmers. Just keep an eye on the liquid—if it gets too dry before the pasta is tender, add a splash more broth or water.

It’s perfect warm or room temp.
This dish is great served hot, but also delicious at room temperature. Leftovers make an easy lunch the next day, and it even works as a pasta salad-style side for summer gatherings.

Lemon and fresh herbs make it shine.
The squeeze of lemon and handful of fresh basil at the end really brighten things up. Don’t skip them—they take this dish from simple to special.

Make it a meal.
Add grilled shrimp, rotisserie chicken, or a sprinkle of feta or goat cheese to turn it into a hearty main dish.

Ready to Try It?

I’d love to hear how this one-pan orzo with summer vegetables turns out for you! Did you make any fun swaps or add a little protein on top? Let me know in the comments, and don’t forget to leave a rating if you enjoyed it. If you share your dish on Instagram, tag me—I love seeing what you’re cooking! If you like easy and delicious recipes like I do, here is another one to try roasted zucchini pasta with tomatoes. ENJOY!!!

 One -pan Orzo with summer vegetables

Servings: 4
Cook Time: 25 minutes

Ingredients

  • 2 cups orzo pasta

  • 2 tablespoons olive oil

  • 1/2 cup chopped onion

  • 2 cloves garlic, minced

  • 1 medium zucchini, diced

  • 1 cup cherry tomatoes, halved

  • 2 cups vegetable stock
  • 1/2 cup water

  • 2 cups baby spinach

  • 1 teaspoon red pepper flakes (optional)

  • Salt and black pepper, to taste

  •  juice and zest of 1 lemon

  • 1/2 cup grated Parmesan cheese (optional)

  • Fresh basil, chopped (for garnish)

Instructions

    1. Sauté:
      In a large deep skillet or sauté pan, heat olive oil over medium heat. Add garlic and onion. Cook for 5 minutes until soft and translucent .

    2. Add Tomatoes, zucchini  & Orzo:
      Stir in cherry tomatoes,  zucchini  and orzo. Cook 1–2 minutes, stirring often, to toast the orzo slightly.

    3. Simmer:
      Add broth and water, bring to a boil, then reduce heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

    4. Finish:
      Stir in spinach and cook 1–2 minutes until wilted. Add lemon zest, juice, and Parmesan if using. Season with salt, pepper, and red pepper flakes to taste.

    5. Serve:
      Garnish with fresh basil and a drizzle of olive oil. Serve warm.



Bruschetta Grilled Chicken Tenders with Mozzarella

Bruschetta Grilled Chicken Tenders with Mozzarella

Quick-cooking chicken tenders grilled to juicy perfection, topped with fresh mozzarella and a zesty tomato bruschetta mix. A light, Italian-style dish perfect for warm weather meals.

The chicken is seasoned simply with garlic, olive oil, and herbs, then grilled until golden with crisp edges and tender centers. As soon as it comes off the grill, it’s topped with slices of fresh mozzarella that melt slightly from the heat. A generous spoonful of bright, garlicky tomato bruschetta—made with cherry tomatoes, basil, red onion, and a splash of balsamic—finishes the dish. Serve it with grilled bread, over arugula, or alongside a light pasta for an easy and elegant summer meal.

Things to know about this Bruschetta Grilled Chicken Tenders with Mozzarella

This recipe is as versatile as it is flavorful. The chicken tenders can be grilled outdoors for that classic smoky char, but they’re just as delicious cooked indoors on a grill pan or skillet. Short on time or want a more hands-off option? You can also bake them in the oven. No matter which method you choose, the juicy chicken gets topped with fresh, garlicky tomato bruschetta and melty mozzarella for a quick and easy Italian-inspired meal.

Serve these bruschetta chicken tenders as a light main dish with a side salad, or pair them with pasta, rice, or grilled vegetables for a more filling meal. They’re great for entertaining too—easy to prep ahead and assemble just before serving. The combination of warm, juicy chicken, bubbling mozzarella, and fresh tomato topping is a crowd-pleaser that tastes like summer any time of year.

Craving more easy and flavorful chicken ideas? Don’t stop here—check out my full collection of chicken recipes for everything from quick weeknight dinners to comforting classics. Whether you’re in the mood for something grilled, baked, or simmered in sauce, I’ve got plenty of delicious options waiting for you! 👉lorianasheacooks.com

Bruschetta Grilled Chicken Tenders with Mozzarella

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 ½ lbs. chicken tenders

  • 2 tbsp olive oil

  • 2 tsp Italian seasoning

  • 2 tsp garlic powder

  • 2 tsp. paprika

  • Salt and pepper, to taste

  • 8 oz fresh mozzarella, sliced or torn

For the bruschetta topping:

  • 2 cups cherry tomatoes, diced

  • 2 cloves garlic, minced

  • 2 tbsp fresh basil, chopped

  • 1 tbsp balsamic vinegar

  • 2 tbsp olive oil

  • Salt and pepper, to taste

Instructions

  1. Prep the chicken:
    Toss chicken tenders with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Let marinate for 15–20 minutes.

  2. Make the bruschetta:
    In a bowl, combine tomatoes, garlic, basil, balsamic vinegar, and olive oil. Season with salt and pepper. Set aside.

  3. Grill the chicken:
    Preheat grill (or grill pan) to medium-high. Grill tenders for 3–4 minutes per side until golden and just cooked through. In the last minute of cooking, top each tender with a piece of fresh mozzarella. Cover briefly to help it melt.

  4. Finish and serve:
    Arrange the tenders on a serving platter, spoon the fresh bruschetta mixture over the top, and drizzle with balsamic glaze if desired. Garnish with extra basil.



Roasted Zucchini Pasta with Tomatoes

Roasted Zucchini Pasta with Tomatoes

When summer zucchini are overflowing at the farmers market—or in your backyard garden—this Roasted Zucchini Pasta with Tomatoes is the dish I turn to again and again. It’s light, fresh, delicious, easy  and, made with a few  simple ingredients.

Roasting the zucchini brings out its natural sweetness, while sautéed garlic and blistered cherry tomatoes add just the right depth. Blended into a silky cream sauce with pasta water and tossed with your favorite pasta, it’s the kind of easy weeknight meal that still feels special. Vegetarian, comforting, and made for summer—this one’s a keeper.

Things to know about this Roasted Zucchini Pasta with Tomatoes

You said:

  • Use peak-season zucchini for the best flavor—smaller zucchini tend to be sweeter and less watery.

  • Roasting adds depth. Don’t skip the roasting step—it caramelizes the zucchini and makes the sauce extra rich and flavorful.

  • Sautéing the garlic and tomatoes separately brings out a beautiful sweetness and keeps the garlic from burning in the oven.

  • Blend to your texture preference. You can keep the zucchini cream sauce super smooth or leave it a little chunky for more texture.

  • Reserve that pasta water! It’s key to loosening the sauce and helping it cling beautifully to the pasta.

  • Make it your own. Add fresh herbs like basil or mint, a dollop of ricotta, or a pinch of red pepper flakes for heat.

  • Leftovers? This pasta reheats well with a splash of water or a drizzle of olive oil in a pan over low heat. If your looking for more easy recipes to use up those summer zucchini try my creamy lemon parmesan zucchini orzo, it’s so good and easy to make

Ingredients

  • 12 oz. your favorite pasta shape
  • 3 zucchini washed and sliced
  • 2 cups cherry tomatoes
  • 2 Tbsp. olive oil
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • 1 cup reserved pasta water ( always reserve more than the recipe calls for)
  • ½ cup freshly grated Parmesan cheese

 Instructions:

  1.  Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.

  2.  In a skillet, heat the olive oil over medium heat. Add the minced  garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.

  3. Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.

  4. Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.

  5. Add the pureed zucchini  and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.

  6. Plate the pasta and finish with extra Parmesan ENJOY!!!