Vegetarian Italian Penne Pasta

This Vegetarian Penne Pasta is  prefect when your craving Italian but want vegetarian too.

Penne pasta coated in a  creamy pink sauce,  with the tangy flavor of sundried tomatoes mild spinach and cheesy goodness  that will  liven up any meal.

Your family and friends won’t miss the meat in this easy vegetarian pasta recipe, full of Italian flavors.

Why I love This Vegetarian Italian Penne Pasta Recipe

The first and one of my top priorities for recipe success is it has to be easy.

Well it doesn’t get much easier than this Vegetarian Italian Penne Pasta.

Not only is this recipe easy it comes together in less than 30 minutes, uses few ingredients and who doesn’t love pasta.

All you need is a prep plan and a large enough

covered skillet to hold all the ingredients. By prep plan I mean it’s always to have marinara sauce on hand in Italian kitchens, preferably homemade here is the link to my  Real  Easy Marinara or you can use a good quality store bought like.

I know I post a lot of pasta recipe, but with so many different shapes and endless combinations of ingredients, when Am stuck for dinner ideas it’s pasta to the rescue.

If you made this easy and delicious vegetarian Italian penne pasta please leave a comment. I love gearing from you!!!

Ingredients

• 1 Lb. penne pasta
• 2 Tbs. each butter and olive oil
• 1/2 chopped yellow onion
• 2 Tbs. chopped garlic
• 4 cups chopped spinach
• 1 cup chopped sundried tomatoes
• 1 cup heavy cream
• 1 cup prepared marinara sauce
• 1 cup reserved pasta water
• 1 cup grated parmesan cheese
• 2 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package direction saving 1 cup of the water before draining
2. Meanwhile in a large skillet bring butter and olive oil to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add the sundried tomatoes mix well
5. Add the reserved pasta water scraping up the brown bits at the bottom of the skillet
6. Add the cream and marinara sauce simmer covered for 15 minutes or until sauce thickens add the spinach, parmesan cheese and herbs last 5 minutes
7. Toss drained pasta in sauce sprinkle with additional  parmesan and Italian parsley … ENJOY

Healthy Chicken Goulash

This Healthy Chicken Goulash is made healthy by using ground chicken in place of the traditional beef, and adding good for you vegetables. A little secret shsssss don’t tell my family, I add chopped spinach to a lot of my recipes.

It’s a good way to get our picky eaters to eat some greens and a good place to put them is in this goulash.

It’s a cozy family meal that comes together quick, is easy and doesn’t need a lot of ingredients.

It can be on your table in 30 minutes, not only is it quick and easy it’s real good, and that’s not even the best part, the best part ONE PAN COOKING!!!

It’s a great  recipe for those busy night, when commitments are long and time is short, or fancy enough for special meals with friends.

Customize This Healthy Chicken Goulash

This Healthy Chicken Goulash recipe is easy to customize to fit your lifestyle and taste.

The recipe calls for 2 cups of spinach if your family likes spinach, by all means add more, I do. I used ground chicken you can go the traditional route and use ground beef, or ground turkey if that s what you prefer.

It doesn’t matter how much spinach you use, what shaped pasta or what meat you use, this recipe is sure to become a family favorite in your home  as it has in mine!!!!

One thing that does matter in this Healthy Chicken Goulash recipe and in any one pan meals is to be sure to use the right size pan to hold all the ingredients. I’ve linked my favorite.

I hope you try this easy comforting recipe and please leave me a comment when you do. I love hearing from you it’s my favorite part!!!

Ingredients

• 1/2 Lbs. shell pasta
• 1/2 Lbs. ground chicken
• 2 cups spinach chopped
• 1 chopped onion
• 2 peeled and chopped carrots
• 2  chopped celery stalks
• 1 chopped bell pepper
• 1 tablespoon chopped garlic
• 1 14.5 oz. can chopped tomatoes
• 1 14.5 oz. con tomato sauce
• 1 cup chicken stock
• 1 cup grated parmesan
• 2 Tbs. paprika
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Instruction
• 1. Heat oil and butter to medium heat add onion and garlic saute until tender and just beginning to brown
• Add the carrots, bell pepper and celery saute just a few minutes to blend flavors
• Add ground chicken cook until brown sprinkle with the paprika, salt and pepper to taste
• Add tomatoes and chicken stock
• Simmer  covered  15 minutes
• Add pasta simmer 15 minutes longer
• Add the parmesan cheese, spinach and herbs last 5 minutes
• Salt and pepper to taste.

Linguini With Seared Scallops

This  Linguini With Seared Scallop  recipe  is easy and quick. It can be on your table in 30 minutes, and  it’s the prefect way to show off what a great “home chef” you are.

Simple yet impressive, this scallop pasta recipe is  prefect for a quite date night at home or a louder time with family and friends.

This scallop dinner looks pretty on any table, served on pretty plates or serve it family style in one bowl it’s decade enough for any celebration dinner.

This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe  for the” home chef”.Things to Know When Making This Linguini With Seared Scallop  Recipe

First thing to know when you make this Linguini With Seared Scallop  Recipe is,  to get the prefect sear on scallops you saute the scallops in a mixture of butter and olive oil and you don’t over crowd the pan, or you end up with scallops that look boiled……YIKES!!!!

The butter is the browning agent, the oil keeps the butter from burning, this process produces beautifully seared golden scallops, cooked to perfection.

The second is, Scallops can be expensive, if you add them to pasta, it’s  an affordable meal you can have on your weekly menu.

Third I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

One more thing I always have my homemade marinara on hand, if you don’t you can use store bought marinara.

And lastly if you make this restaurant quality  Linguini With Seared Scallop recipe please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part!!

Ingredients

• 1 Lbs.  linguine
• 1 lb large scallops
• 2 cups chopped spinach
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 tablespoons flour
• 1 cup prepared marinara sauce
• 1 cup heavy whipping cream
• 1 cup chicken stock or white wine
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Instruction
• Cook pasta according to package directions reserving 1 cup of the pasta water
• Meanwhile salt, pepper and coat scallops lightly with flour
• Heat oil and butter to medium high
• Saute scallops until golden about 3 minutes per side
• Remove scallops set aside
• In the same pan saute  the onion and garlic until tender and just beginning to brown
• De glaze pan with chicken stock or white wine
• Add heavy whipping cream, resevered pasta water and marinara sauce
• Simmer until sauce thickens about 10 minutes
• Add spinach, ,  and herbs last 5 minutes
• Add Scallops just to heat through
• Drain pasta toss in sauce
• Top with seared scallops, parmesan and chopped Italian parsley……ENJOY!!!!

Bell Pepper Pasta Bake

This creamy bell pepper pasta bake is the ultimate comfort food, when you want Italian and vegetarian too.

Red and green bell peppers, spinach, onions and garlic in a creamy, cheesy rose sauce full of Italian flavors.

This  baked pasta meal is easy to make, if you have a prep plan. If you have the vegetables cut before hand and have marinara sauce on hand, this recipe seems effortless!!!

3 Ways to Customize This Bell Pepper Pasta Bake

The first and easiest way to customize this Bell Pepper Pasta Bake recipe is to use whatever pasta shape you like . I used a short rigatoni shape pasta, you can use any shape pasta you like.

I always have homemade marinara on hand, if you don’t you can use your favorite store bought. One more thing if you prefer one color of pepper over an other use more of want you like.

Ingredients

• 1 lbs. dry pasta
• 1 red and 1 green bell pepper chopped
• 2 cups chopped spinach
• 1 chopped onion
• 2 Tbls. chopped garlic
• 2 Tbs. butter
• 1 Tb. olive oil
• 1 cup reserved pasta water
• 1 cup heavy cream
• 2 cups prepared marinara
• 1 cup shredded mozzarella
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions undercooking the pasta el dente resevering 1 cup of the water before draining
2. In a large skillet  bring the butter and oil to moderate heat
3. Add the onions and garlic saute until tender and just beginning to brown
4. Add the bell peppers saute until tender
5. Add the cream, marinara and reserved pasta water
6. Simmer covered for 15 minutes
7. Add the cheeses and spinach the last 5 minutes
8. Toss pasta in sauce
9. Transfer to a 375 degree oven top with additional mozzarella bake for 45 minutes
10. Enjoy

Cheesy Broccoli Fusilli

This Cheesy Broccoli Fusilli is easy and delicious, and the best part it can be on your table in 30 minutes, making it a prefect weeknight family dinner.

Tender good for you broccoli, in a sauce full of cheesy goodness tossed with corkscrew shape pasta make this a family favorite, and makes me happy to serve them a delicious healthy meal.

I  know I post a lot of pasta recipes, but when am stuck for dinner ideas, pasta is my go to ingredient. Pasta is easy, versatile and affordable, and almost everyone loves pasta in one from or another!! 

Customize This Cheesy Broccoli Fusilli recipe in 3 ways

You can customize this Cheesy Broccoli Fusilli recipe in 3 easy ways. 1. I used fusilli I like the way the shape holds the sauce.

You can use any pasta shape you like  or have on hand, in this recipe. 2. If you like one type of cheese more than other, use more of what you like.

And 3. If you love broccoli but hate spinach leave the spinach out, and extra broccoli.  One more thing, be sure to use a large enough saute pan to hold all the ingredients.

Ingredients

• 1 lb. Fusilli
• 1 lb. broccoli flowerets
• 2 cups chopped spinach
• 2 cups heavy cream
• 2 cups reserved pasta water
• 1 cup each shredded sharp cheddar, mozzarella and parmesan
• 2 Tbs. each butter and olive oil
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 Tbs. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 2 cups of the water before draining
2. Meanwhile in a large saute pan bring the butter and oil to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add the broccoli salt and pepper the broccoli now mixing well with the onions and garlic mixture
5. Add the cream and reserved pasta water simmer covered for 10 minutes
6. Add the cheeses simmer 10 minutes longer until cheese is melted and sauce is thick
7. Toss the pasta in the cheesy broccoli sauce adjust seasonings Add the Italian parsley
8. Sprinkle with additional parmesan and ENJOY!!!!!

Cheesy  Baked Chicken Spaghetti

This cheesy Baked Chicken Spaghetti is the ultimate comfort food. Tender chicken breast, crispy bacon, and spinach in a creamy,  cheese sauce will have your family wanting seconds.

We had this for dinner than and had the leftovers for lunch during the week. It is equally delicious reheated. This recipe makes a lot of food, it is great for potlucks or when you want to feed a crowd or you can freeze it for ready meals.

All you need is a prep plan and a casserole dish to make this delicious meal your family and friends will love.

3 Ways to Customize This Cheesy baked Chicken Spaghetti recipe

It’s easy to customize this Cheesy Baked Chicken Spaghetti recipe. For instance if you don’t like bacon you can leave it out.

Or if you really love the smoky goodness of bacon add more. And if you don’t like spinach, no worries leave it out.

Although I like using spaghetti in this recipe, you don’t have to, you can use whatever shape you like. I do recommend whenever using pasta in a baked dish under cook it a bit, because your going to cook it twice.

Ingredients

• 1 Lb. spaghetti
• 2 cubed skinless boneless chicken breast
• 4 slices diced bacon
• 1 cup each grated parmesan, cheddar and mozzarella
• 1 cup heavy cream
• 1 cup reserved pasta water
• 1 cup chicken broth
• 2 cups chopped spinach
• 1 Tbs. each butter and olive oil
• 2 Tbs. chopped garlic
• 1/2 cup chopped yellow onion
• Salt and Pepper to taste

Instructions

1. Cook Spaghetti according to package under cooking by 3 minutes and reserving 1 cup of the water before draining
2. Preheat oven to 375
3. Meanwhile in a large saute pan bring the butter and oil to medium heat add the diced bacon cook until almost crispy
4. Salt and pepper the chicken add to the saute pan, cook until golden brown
5. Deglaze the pan with the chicken broth scraping up the brown bits at the bottom of the pan
6. Add the heavy cream, pasta water simmer until slightly thicken about 10 minutes
7. Add the spinach and cheeses simmer until melted about 5 minutes
8. Toss  the spaghetti with the cheese sauce Add parsley
9. Transfer the spaghetti into an oven proof casserole dish
10. Bake in a preheated oven 45 minutes
11. Sprinkle with additional parsley and parmesan

Spicy Spaghetti Shrimp

Transform shrimp into a flavorful date- night worthy dinner with this Spicy Spaghetti Shrimp recipe, in less than 30 minutes!!

Chunky with capers, olives and tomatoes this quick tomato sauce taste much like the familiar puttanesca sauce that is usually served over pasta .

In this easy recipe I used this delicious sauce to coat the shrimp as well as the spaghetti to produce a meal that will have family and friends coming back for seconds.

Why I love this Spicy Shrimp Spaghetti recipe

There are more than a few reasons why I love This Spicy Shrimp Spaghetti recipe.

First and most importantly its easy peasy. It really is one of those recipes that comes together in less than 30 minutes but your friends and family will think it took much longer, who doesn’t like that?

Not only is this recipe easy, this pretty pasta is one my family loves and I love that they eating a healthy meal. If that isn’t enough this recipe is affordable when you serve the shrimp sauce over pasta.

If you make this easy recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 Lb. large peeled and deveined shrimp
• 1/2 Lb. Spaghetti
• 1  Tbs.  each olive oil and butter
• 2 Tbs. minced garlic
• 1 Tbs. dried hot pepper flakes
• 1 14.5 oz. can crushed tomatoes in thick puree
• 2 chopped fresh  tomatoes
• 2 Tbs. drained capers
• 1/2 cup pitted chopped black olives
• 1 Tbs. each chopped rosemary, Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions resevering 1 cup of the water before draining
2. Meanwhile in a large nonstick saute pan heat the oil and butter to medium heat
3. Add the shrimp, garlic, red pepper flakes salt and pepper the shrimp now
4. Sautee stirring occasionally until the shrimp are just done about 5 minutes
5. Remove the shrimp with a slotted spoon and set aside
6. Add the fresh tomatoes, canned tomatoes, reserved pasta water, herbs, capers and olives to the saute pan
7. Simmer covered for 15 minutes
8. Return shrimp to saute pan just to heat through
9. Toss the shrimp with the pasta
10. Sprinkle with additional chopped Italian parsley …. ENJOY

Sausage Cabbage Gnocchi

This Sausage cabbage gnocchi recipe is so easy when you use store bought potato gnocchi. Gnocchi, who doesn’t like them? Anyone ?

These little dumpling of comfort and joy are a favorite in my house, pair them with a delicious sauce of healthier chicken sausage and cabbage in a light tomato sauce and you have a meal everyone will love and you’ll feel good about serving it.

3 Tips when making Sausage Cabbage Gnocchi

First be sure to use  good quality gnocchi, since that’s the main ingredient in this Sausage Cabbage Gnocchi  Recipe. Second, I used chicken Italian sausage for a healthier alternative, but you can use any flavor sausage you like, be sure to remove the casings before cooking.

And third be sure the saute pan is big enough to hold all the ingredients and the sauce is simmering and hot before adding the gnocchi, and keep the pan covered.

This Sausage Cabbage Gnocchi recipe is easy, delicious and it can be on your table in less than 30 minutes.

If you make this recipe please leave me a comment, and don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 Lb. store bought potato
• 1/2 Lb. shredded red and green cabbage
• 1 lb. chicken Italian sausage
• 1 chopped red onion
• 2 Tbs. chopped garlic
• 2 cups prepared marinara sauce
• 1 cup water
• 1 cup grated parmesan cheese
• 1/4 cup chopped Italian parsley
• 2 Tbs. butter
• Salt and pepper to taste

Instructions

1. In a large saute pan bring the butter to medium heat
2. Add the onion and garlic saute until tender and just beginning to brown
3. Remove casings from sausage add to the saute pan saute until golden breaking up the pieces with a spoon
4. Add the cabbage saute until limp salt and pepper the cabbage
5. Add the prepared marinara and water bring to a simmer add the gnocchi
6. Simmer on low covered for 1o minutes add the Italian parsley and parmesan cheese the last 5 minutes
7. Sprinkle with parmesan ENJOY!!!

Cheesy Fajita Penne

Hi friends,

Although am not vegetarian it seems like a lot of my pasta recipes are. This Cheesy Fajita Penne vegetarian recipe came about because I had the ingredients on hand and wanted to use them.

If you been following along you know I don’t like waste, and often these throw together meals become family favorites, this one did.

Tender peppers, spinach and penne pasta in a creamy, cheesy, light tomato  sauce makes this easy recipe one your family will love. If your looking for easy, quick and delicious the trifecta for dinner success make this.

How To Make This Cheesy Fajita Penne

Start making this Cheesy Fajita Penne recipe by cooking the pasta  in a medium size stock pot , be sure  to save 2 cups of the water before draining. Next while the pasta is cooking  start making the sauce in a large enough saute pan to allow the peppers to fry and holds all the ingredients, has a lid and can be used in multiple saute recipes.

This is a delicious, easy recipe that can be on your table in 30 minutes. It’s prefect when your craving a meatless meal with  lots of cheesy goodness.

If you make this Cheesy Fajita Penne please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you!!!

Ingredients

• 1 Lb. Penne Pasta
• 1 red and 1 green bell pepper cut into medium dice
• 2 cups chopped spinach
• 1 yellow onion
• 3 Tbs. chopped garlic
• 2 Tbs. each butter and olive oil
• 1 14.5  tomato sauce
• 2 cups reserved pasta water
• 1 cup heavy cream
• 1 cup shredded  sharp American cheese
• 1 cup grated parmesan
• 3Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the water before draining
2. Meanwhile in a large saute pan  bring the oil and butter to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Turn the heat to medium high add the peppers and saute until crisp
5. Add the tomato sauce, cream and reserved pasta water
6. Lower the heat and simmer covered 15 minutes
7. Add the spinach, herbs, cheddar and parmesan cheese simmer 5 minutes longer
8. Toss the Penne in the sauce adjust seasonings ENJOY!!!!

Chicken Breast Cacciatore Pappardelle

This Chicken Breast Cacciatore Pappardelle recipe is my lightened up version using skinless, boneless chicken breast. Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken breast, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste. It’s an easy throw- together meal, with the most delicious sauce full of flavors that wake up your taste buds.

Garlic, onions, carrots, mushrooms, peppers  and olives in a rustic sauce with melt in your mouth chicken will have family and friends coming back for secondsWhat To Serve With Chicken Breast Cacciatore Pappardella

I serve this Chicken Breast Cacciatore Pappardella over a wide pasta noodle. You can serve it over creamy polenta, garlicky mashed potatoes or pasta,  or this cacciatore recipe is delicious on it’s own with crusty Italian bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it in freezer friendly containers  up to three months, for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells that fills your home with comfort and warmth, and me with childhood memories of my Mama’s chicken cacciatore meals on many Sundays!!!

Keep it simple, keep it fresh, keep it delicious, and customize to make it your own. Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe that’s my favorite part.

Happy Day My Dears…Enjoy!!

Ingredients

• 4 boneless skinless chicken breast
• 1/2  Lb. Pappardelle
• 2 tablespoons each butter and olive oil
• 1 copped yellow onion
• 3 Tbls. chopped garlic
• 2 chopped carrots
• 8 oz. chopped mushrooms
• 1 cup Mediterranean pitted olives
• 1 red and 1 green sliced peppers
• 1 28 oz. can crushed tomatoes
• 1 14.5 oz. can tomato sauce
• 1 cup chicken stock or white wine
• 1 cup resevered pasta water
• 2 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes
• 6 sprigs of thyme
• Salt and Pepper to taste
• 1 cup grated parmesan cheese
• Instructions
• Cook Pasta according to package directions reserving 1 cup of the pasta water
• Salt and pepper chicken
• Heat oil and butter to medium high
• Add Chicken saute until golden brown
• Add onion and garlic saute until tender and just beginning to brown
• Add  the peppers saute until tender
• Add  the tomatoes, reserved pasta water and chicken stock or white wine
• Simmer covered  45 minutes
• Toss the pasta in the chicken cacciatore sauce
• Garnish with additional Italian parsley, basil  and grated parmesan