One Pan Spaghetti Primavera

One Pan Spaghetti Primavera

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This One Pan Spaghetti Permavera is a prefect definition of a comforting family meal everyone will love. It’s a beautiful, vegetarian delicious pasta bowl of  mushroom, asparagus,broccoli, and tomatoes tossed in a delicious creamy sauce full of Italian flavors,  It’s a easy recipe that comes together in less than 30 minutes and the best part you only need one pan.

In case you haven’t notice I love pasta. It’s my favorite go to ingredient, when am stuck for dinner ideas it’s pasta to the rescue.  Italians truly love pasta so much so that it ranks first pasta consumption, with Americans close behind. Really what’s not to love? Pasta is versatile, quick, easy, delicious.  And with all the shapes and flavors you could have pasta often without repeating the same meal for awhile.

I love one pan meals just about as much as pasta, put those two things together and it’s a Win-Win. Add to that that it’s a vegetarian meal, prefect any night of the week, even Saturday night dinner with friends.

Three Tips when making One pan Spaghetti Primavera

Number one…..if the sauce is too liquid coat a pat of butter with flour and trow it into the sauce to thicken it more. if it’s too dry add more liquid. another tip if you want crisper vegetables you can add them in stages depending on your taste. Also important is the size saute pan you use when cooking pasta in one pan meals.

This is were size matters, you can find my favorite large saute pan here. A well functioning  kitchen should at the very least have three different size saute pans large, medium and small.

One more thing add salt and pepper to the vegetables in the saute pan,  salt brings out the flavor in food,  but use it sparsely you can add more to adjust flavors according to your taste.

This is a great satisfying  vegetarian  pasta recipe if you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you, that’s my favorite part!!

One Pan Spaghetti Primavera

Fresh vegetables, tender spaghetti, and Parmesan are cooked together in a creamy one-pan sauce for a light, colorful Italian pasta that's simple, comforting, and full of fresh flavor.

  • ½ lb spaghetti
  • ½ lb broccoli florets
  • 2 cups trimmed asparagus
  • 2 cups sliced mushrooms
  • 2 cups cherry tomatoes
  • 2 cups water or vegetable stock
  • 1 cup heavy cream
  • 1 cup parmesan cheese
  • ½ cup  chopped onion
  • 2 tbsp chopped garlic
  • 2 tbsp each Italian Parsley, basil and thyme
  • 2 tbsp olive oil
  • Salt and pepper to taste

  1. In a large deep saute pan heat the oil to medium

  2. Add the onion and garlic saute until tender and just beginning to brown

  3. Add The water or vegetable stock and cream

  4. Break the spaghetti in half and add to the pan

  5. Add the broccoli, mushrooms, tomatoes and asparagus salt and pepper to taste

  6. Simmer covered 10 minutes

  7. Add the parmesan cheese and herbs simmer 5 minutes longer

  8. Mix well top with more parmesan cheese and herbs



Shrimp and Broccoli Penne Pasta

Shrimp and Broccoli Penne Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Shrimp and Broccoli Penne pasta can be on your table in less then thirty minutes, and it’s perfect for last minute dinner or when unexpected company is coming.

I have made a lot of pasta dishes in my life, in the restaurants and in my home kitchen, this is definitely up there in my favorites list, it’s healthy and easy to make.

This recipe takes as long to cook as it takes to boil the pasta, The cheesy sauce is a restaurant quality Mac N Cheese. The key to making this not your average cheesy pasta is using three different kinds of cheese and adding broccoli, spinach and jumbo shrimp.

Things to know about this Shrimp and Broccoli Penne Pasta recipe

Like most of my recipes this Shrimp Broccoli Penne is customizable to fit your lifestyle and taste. If you don’t like shrimp you can use chicken, if using chicken leave  the chicken in the pan to simmer along with the sauce. I used whole milk for a creamer sauce, you don’t have to, low fat works. I don’t recommend  using nonfat. You can also change up the broccoli and spinach or leave it out and add something else, like mushrooms.

My family likes penne rigata pasta so that’s what I used in this recipe. plus I like the way the cheesy sauce hangs on to  lines in the pasta. (Penne rigata is penne shaped pasta with lines).

Use whatever short shape you like. It’s also a good idea to get in the habit of reserving a cup or two of pasta water. Pasta water is the magic ingredient to change the consistency of your pasta sauce, without adding more milk or cream.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram, I love hearing for you!!!!

Shrimp and Broccoli Penne Pasta

Tender shrimp, broccoli, and spinach are tossed with penne in a rich, cheesy cream sauce for a hearty Italian pasta that's creamy, comforting, and full of flavor.

  • 1 lb Penne pasta
  • 1 cup each shredded sharp cheddar, Parmesan, and  mozzarella
  • ⅓ cup flour
  • 2 cups milk
  • ⅓ stick of butter
  • 2 tbsp olive oil
  • 1 lb large shrimp
  • 2 cups chopped broccoli florets
  • 2 cups chopped spinach
  • 1 cup each shredded mozzarella, parmesan, and sharp cheddar
  • ½ cup chopped onion
  • 2 tbsp chopped garlic
  • 1 tbsp each Italian parsley and thyme
  • 1 tsp nutmeg
  • salt and pepper to taste

  1. Cook pasta according to package directions

  2. In a saute pan heat the oil and butter

  3. Salt and Saute the shrimp just until cooked through 3 to 5 minutes remove

  4. Add chopped onions and garlic saute until tender and just beginning to brown

  5. Whisk flour, milk, nutmeg salt and pepper together until smooth

  6. Add to saute pan

  7. Add cheese simmer for 10 minutes

  8. Add broccoli and spinach

  9. Simmer 10 more minutes or until sauce is thicken

  10. Return shrimp to sauce heat through

  11. Add drained pasta toss to blend



Creamy Seared Scallop Fettuccine Pasta

Creamy Seared Scallop Fettuccine Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you love scallops your going to love this creamy Seared Scallop Fettuccine pasta. This decant meal is for sea food lovers but even non lovers like it.

The scallops are tender, sweet and packed with delicate flavor, and easy to prepare. Scallops are a highly prized shell fish for their delicate texture and taste. when cooked properly they are sweet and tender and turn a weeknight meal into a celebration.

Whether using large sea scallops or the small bay scallops, just a few on a plate, turns a meal into a special occasion.

This is a prefect dinner when your craving Italian but want easy too. Scallops, bacon and pasta tossed in a light creamy sauce full of Italian flavors. It’s a restaurant quality recipe made easy for the home cook.

Things to know about this Creamy Seared Scallop Fettuccine Pasta

In this Seared Scallop Fettuccine the scallops are perfectly seared for my taste. Here’s how to get perfectly seared scallops. Start by patting the scallops dry with paper towels.

Next salt and pepper the scallops, meanwhile in a large saute pan bring the olive oil and butter to medium high heat. Saute the scallops being sure they are not crowded in the pan three minutes on each side turning once.

The combination of butter and olive oil produce a seared crust without burning the delicate scallops. Not crowding the pan also helps the scallops to sear and not be colorless.

In this recipe I used large 16 – 20 scallops sea scallops you can use the smaller bay scallops and your also not tried down to using fettuccine, use any long shape pasta you like. If you like scallops as much as I do try my personal favorite  Seared Scallops with  Creamy Orzo

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

Creamy Seared Scallop Fettuccine Pasta

Perfectly seared scallops are tossed with fettuccine in a creamy Parmesan sauce with pancetta and spinach for a rich, comforting Italian pasta.

  • ½ lb Fettuccine
  • 1 lb large scallops
  • 2 tbsp each olive oil and butter
  • 2 tbsp chopped garlic
  • ½ cup chopped onion
  • 2 cups spinach chopped
  • 1 cup diced pancetta
  • 1 cup parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup reserved pasta water
  • 1 cup chicken stock
  • 1 tbsp each chopped Italian parsley and basil
  • Salt and pepper to taste

  1. Cook Fettuccine according to package directions reserve 1 cup of the water before draining

  2. Remove the tough side mussel from the scallops . then pat them dry. Salt and pepper to taste

  3. Heat oil and butter over medium high heat add the scallops turning once to brown both sides, ( 3-4 minutes per side)remove and set aside.

  4. In the same pan add  the onion and garlic cook  until soft and translucent. Then add the pancetta and cook until brown

  5. Add heavy whipping cream, chicken stock, resevered pasta water and parmesan cheese

  6. Simmer until thickens about 10 minutes

  7. Add  spinach  simmer 5 minutes longer

  8. Return scallops to pan just to heat through

  9. Toss cooked fettuccine in sauce adjust salt and pepper to your taste

  10. Top with additional parmesan



Creamy Tuscan Chicken Penne Pasta – Easy Weeknight Dinner

Creamy Tuscan Chicken Penne Pasta – Easy Weeknight Dinner

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

You need to add this Tuscan Chicken Penne to your weekly pasta night menu. It’s a creamy pan sauce filled with sun dried tomatoes, spinach and mushrooms and goes prefect with the chicken and pasta. This is a delicious base sauce to add any shape pasta to, it doesn’t have to be penne, use what you have on hand.

My recipes and the way I cook is to use what  I have on hand, or what is on sale and the freshest seasonal  ingredients.  This meal came about because on a shopping trip I bought whole, skinless. boneless chicken breast, they were on sale.

I like to cut them into different shapes to use in different recipes. For this penne pasta I cut the chicken into strips.

The rest I cut into fillets for grilling or baking, lay it flat in baggies and freeze it.

It’s great when all you have to do is take the chicken out of the freezer and it’s pan ready for your recipe, for those busy night , when commitments are long and time is short.

This quick dinner can be on your table in about thirty minutes and has few ingredients so you don’t have to go to the store as often, because you forgot something, and leaving with more than you came for, plus a little extra frustration you didn’t have to pay for in this crazy times.

Things to know about this creamy chicken penne recipe

In this Tuscan Chicken Penne recipe, I use one of my favorite tricks—pasta water! I do this in about 75% of my recipes because pasta water is pure magic when it comes to finishing sauces.

Before adding the pasta to your pan, ladle in about 1 cup of the starchy, salty cooking water. It not only adds flavor but also helps bind the sauce and pasta together while naturally thickening the sauce.

Don’t forget to save the pasta water before you drain it—this is one of the easiest steps to overlook! I like to save extra just in case I want to adjust the sauce’s consistency.

Need to thicken your pan sauce a bit more? Try this trick: coat a pat or two of butter in flour and drop it into the sauce. Let it simmer for at least 5 minutes to cook out any raw flour taste.

This Tuscan-style sauce is a restaurant-quality base you can customize any way you like. It’s full of flavor and guaranteed to be a hit with your family. If you like family friendly pasta meals that come together quick and taste delicious try my tomato piccata shrimp bucatini.

If you make this recipe, I’d love to hear from you—leave a comment or tag me on Instagram so I can see your delicious creations. That’s truly my favorite part!

Creamy Tuscan Chicken Penne Pasta

Tender chicken, spinach, and sun-dried tomatoes are tossed with penne in a creamy Parmesan sauce for a rich, comforting Italian pasta.

  • ½ lb penne pasta
  • ½ lb skinless boneless chicken breast sliced into strips
  • 2 tbsp each olive oil and butter
  • 1 tbsp minced garlic
  • ½ cup chopped onion
  • ½ cup white wine
  • 4 cup spinach chopped
  • 4 oz sun dried tomatoes
  • 1 cup parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • 1 cup reserved pasta water
  • 1 tbsp each chopped Italian parsley, and basil
  • Salt and pepper to taste

  1. Salt and pepper the chicken

  2. Heat oil and butter add the chicken saute on high heat till golden, remove and set aside

  3. In the same pan lower the heat to medium add the onion and garlic saute until soft and translucent

  4. Deglaze the pan with the white wine waiting until fully absorbed before adding the cream, chicken stock, and pasta water

  5. Simmer covered until thickens about 15 minute

  6. Add spinach and sun dried tomatoes simmer 5 minutes longer.

  7. Toss cooked penne in sauce add the parmesan cheese, Italian parsley and basil

  8. Top with additional parmesan



Tuscan-Style Jumbo Shrimp Linguine

Tuscan-Style Jumbo Shrimp Linguine

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Tuscan-Style Jumbo Shrimp Linguine recipe is one that’s sure to impress family and friends. It comes together quickly, in less than 30 minutes, is decant enough for Saturday night dinner with friends, and easy enough for family dinners any night of the week.

Jumbo shrimp in a creamy sauce with spinach, garlic, and sun dried tomatoes produce the most delicious sauce prefect for the linguine I used in this recipe. This is one of best pasta dish to add to your weekly pasta night. We need this pasta right now, a very simple, delicious recipe, one your whole family will love. With everything going on in the world and everyone’s lives being affected in some way, there is still so much joy and comfort in cooking.

And I’m really wanting to share comforting recipe inspirations with you that uses minimal ingredients and delivers big flavors.

 

Things to know about this Tuscan-Style Jumbo Shrimp Linguine recipe

In this Jumbo Shrimp linguine recipe I used frozen jumbo shrimp. It’s preferable to buy shrimp frozen as fresh is rare, most are sold in five- pound blocks or they come individually frozen.

I recommend opting for the for the second. Individually frozen shrimp tend to show less damage during freezing. They also make it easy to thaw out only the shrimp you need for a single meal.

Of course you can buy smaller qualities that a have been previously frozen but you have to use them within one to two days. I prefer buying the five pound frozen individual ones, and taking out what I need for what Am making, also buying in larger quantities usually means less expensive.

Something else there are ways of describing shrimp size such as jumbo, large or medium in this recipe I used Jumbo which means there are 16-20 shrimp per pound. The smaller the shrimp the more per pound, if all possible buy jumbo with the shells on.

Only defrost what you need,  you can defrost them two ways overnight in the fridge or for quick defrost in a bowl of cold water. Shrimp will keep fresh in the fridge for 2 to three days and frozen up to 4 months.

Shell and devien the shrimp just before cooking, keeping the shell on retains flavor. Most importantly shrimp cook quickly overcook them and you end up with dried out shrimp.

One more thing if you ever wondered what the difference is between Shrimp and Prawns there really isn’t any except size, this jumbo shrimp can be classified as prawns. If you like shrimp or prawn recipes try my Tomato Piccata shrimp bucatini, a family favorite.

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

Tuscan-Style Jumbo Shrimp Linguine

Juicy shrimp, spinach, and sun-dried tomatoes are tossed with linguine in a creamy Parmesan sauce for a rich Italian pasta that's full of fresh flavor.

  • ½ lb linguine
  • 1 lb large shrimp, cleaned and deveined
  • 4 cups chopped spinach
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup grated Parmesan cheese
  • 1 cup heavy whipping cream
  • 1 cup chicken stock
  • 2 tbsp chopped garlic
  • ½ cup chopped onion
  • 1 tbsp each: chopped Italian parsley, and basil
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper to taste

  1. Cook the linguine according to package directions. Reserve 2 cups of the pasta water before draining.

  2. In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic and sauté until tender and just beginning to brown.

  3. Pour in the heavy cream, chicken stock, 1 cup of the reserved pasta water, and Parmesan cheese. Stir well and simmer for about 10 minutes, until the sauce thickens.

  4. Add the chopped spinach and sun-dried tomatoes. Continue simmering for another 10–15 minutes.

  5. Add the shrimp during the last 5 minutes of cooking, stirring occasionally, until the shrimp are pink and cooked through.

  6. Toss the cooked linguine with the sauce, adding more reserved pasta water if needed to loosen.

  7. Top with additional Parmesan cheese and a sprinkle of fresh herbs.



30 minute Broccoli Pancetta Rigatoni

30 minute Broccoli Pancetta Rigatoni

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Broccoli Pancetta Rigatoni is a restaurant-quality pasta dish you can whip up in your own kitchen in less than 30 minutes. There’s a reason most Italian restaurant menus are half filled with pasta—ours certainly was. Pasta is quick, versatile, comforting, and yes… budget-friendly! That might get me in hot water with some restaurant owners, but it’s true.

Why spend $25 on a plate of pasta when you can make a showstopping version at home? Many home cooks find pasta intimidating—but it doesn’t have to be. When you need a fast weeknight dinner or a last-minute meal for surprise guests, pasta always comes to the rescue.

Simple ingredients like garlic, olive oil, herbs, and parmesan can create magic. Add crisp pancetta and tender broccoli, and you’ve got a pasta dish that’s worthy of celebration. Rich, creamy, and packed with bold Italian flavors, this broccoli pancetta rigatoni is a guaranteed crowd-pleaser—ready in under 30 minutes.

Things to know about this 30 minute broccoli pancetta rigatoni recipe

This creamy Broccoli Pancetta Rigatoni is a quick and comforting Italian-inspired pasta dinner you can make in under 30 minutes—perfect for busy weeknights. Made with simple ingredients like butter, garlic, cream, and broccoli, it’s rich, flavorful, and easy to customize with whatever you have on hand.

Don’t have pancetta? No problem—swap in regular bacon. No broccoli? Use spinach or another green vegetable you love. I used rigatoni, but any pasta shape works beautifully. My recipes are designed to be flexible and help you avoid extra trips to the store.

I don’t drink alcohol, so I always include the option to use either white wine or chicken stock—whatever suits your taste and lifestyle. In some recipes, I do use wine, but I always make sure there’s an alternative for those who prefer not to.

This is a restaurant-quality meal that’s easy enough for a weeknight and special enough to impress. If you try this recipe, I’d love to hear from you! Leave a comment and tag me on Instagram—I always enjoy seeing your creations.

 

30 minute Broccoli Pancetta Rigatoni

Rigatoni, broccoli, and crispy pancetta are tossed in a creamy Parmesan sauce for a rich, comforting pasta that's ready in just 30 minutes.

  • ½ lb rigatoni
  • 4 cups broccoli florets
  • 1 tbsp butter
  • 1 cup diced pancetta 
  • 1 cup parmesan cheese
  • 1 small chopped onion
  • 1 tbsp minced  garlic
  • 1 cup heavy whipping cream
  • 1 cup chicken stock or white wine
  • 1 cup reserved pasta water
  • 1 tbsp each chopped Italian parsley, and basil

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Drain and reserve 1 cup of pasta water.

  2. Meanwhile, melt butter in a large sauté pan over medium heat.

  3. Add pancetta and cook until crispy and rendered.

  4. Add chopped onion and garlic to the pan, and sauté in the pancetta fat until translucent.

  5. Season with salt and pepper to taste.

  6. Deglaze the pan with chicken stock or white wine, scraping up any browned bits.

  7. Stir in heavy cream and reserved pasta water.

  8. Simmer the sauce gently for about 10 minutes, until slightly thickened.

  9. Stir in Parmesan cheese and fresh herbs during the last 5 minutes of simmering.

  10. Add the drained pasta and broccoli to the sauce, and toss to coat.

  11. Serve topped with extra Parmesan and a sprinkle of Italian parsley.



Greens and Beans Spaghetti Pasta

Greens and Beans Spaghetti Pasta

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Greens and Beans Spaghetti pasta is a prefect definition of a comforting family meal everyone will love. It’s a beautiful bowl of lemony, spinach, broccoli, vegetarian pasta that comes together quickly.

While the sauce is being make on the front burner the pasta is cooking on the back burner. In case you haven’t notice I love pasta. It’s my favorite go to ingredient, when am stuck for dinner ideas it’s pasta to the rescue. Italians truly love pasta so much so that it ranks first pasta consumption, with Americans close behind.

Really what’s not to love? Pasta is versatile, quick, easy, delicious and with all the shapes and flavors you could have pasta often without repeating the same meal.

 

A few Tips about this Greens and Beans Spaghetti pasta

When making Greens and Beans spaghetti be sure to save some of the pasta water. It’s a step that can be easily missed if you drain the pasta before reserving a cup or two of this starchy water.

This water is key to create a pan sauce that sticks to the pasta. I always reserve a little extra just in case the sauce reduces too much. Another tip…

If the sauce is too liquid coat a pat of butter with flour and trow it into the sauce to thicken it more. Tip number 3 add the broccoli to the pasta water just a few minutes before you drain the pasta.

One more thing….if your like me and cook in the morning for dinner stop the cooking process so the pasta remains el dente by running it and the broccoli under cold water.Then at dinner time reheat the sauce, add the pasta and broccoli just too heat through.

One more thing add salt and pepper to the vegetables in the saute pan,  salt brings out the flavor in food, but use it sparsely you can add more to adjust flavors according to your taste.

This is a great satisfying  vegetarian  pasta recipe. If you make it please leave me a comment and don’t forget to tag me on Instagram, I love hearing from you, that’s my favorite part. if you like easy vegetarian  pasta recipes try my summer lemon ricotta pasta and peas or my personal favorite vegetarian zucchini and tomato pasta. 

Greens and Beans Spaghetti Pasta

Tender broccoli, spinach, cannellini beans, and pesto are tossed with spaghetti for a fresh, lemony pasta that's wholesome, comforting, and full of vibrant Italian flavor.

  • ½ lb spaghetti
  • 2 cups chopped spinach
  • 2 cups broccoli florets
  • 15 oz can cannelloni beans
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 2 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 cup my walnut pesto sauce or your favorite store bought pesto
  • 2 cups resevered pasta water
  • 1 cup parmesan
  • ¼ cup chopped Italian parsley and basil
  • Salt and pepper to taste

  1. Cook pasta  according to package directions add the broccoli last 5 minutes  reserve 2 cups of pasta water

  2. In a large saute pan cook the onion and garlic until tender and just beginning to brown

  3. Add the, reserved pasta water, drained, rinsed beans  and   prepared pesto sauce

  4. Simmer 15 minutes add spinach last 5 minutes

  5. Toss pasta into green and bean sauce

  6. Add the herbs and Parmesan Cheese



30 minute Broccolini Tortellini

30 minute Broccolini Tortellini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This 30 minute Broccolini Tortellini with pancetta is quick, easy, delicious and the best part you only need one pan.

I don’t know about you but  this shelter in place has me cooking and cleaning more then when I was in the restaurant. So am always looking for quick and easy, and if it’s make in one pan that’s a bonus.

This pasta recipe was created out of the contents of my fridge, and whatever pasta I had. I knew it was going to be good, broccolini, tortellini and pancetta together are what dreams are made of.

Well it turned out better than I could have dreamt and the whole family loved it!!

 

Things to know about this 30 minute Broccolini Tortellini

Like most of my recipes this Broccolini Tortellini pasta is customizable. By changing the ingredients you can make this recipe fit your lifestyle, tastes and what you have available.

Though broccoli and broccolini have a very similar flavors broccolini is slightly sweeter and more expense. That’s what I had in my fridge so that’s what I used.

You can use broccoli if that’s what you have on hand, it works. Now about the pancetta which is Italy’s version of  bacon, the difference between the two is that pancetta is never smoked.

In some recipes swapping the two doesn’t work because bacon has a smokey flavor, but in this Brocollini Tortellini it works just fine. I tested the recipe using broccoli and bacon, it was just as a delicious.

I hope you make this recipe it’s delicious. And when you do please leave me a comment, and don’t forget to tag me on Instagram, hearing from you is my favorite part!!! 

30 minute Broccolini Tortellini

Cheese tortellini, tender broccolini, crispy pancetta, and juicy cherry tomatoes come together in one pan for a quick, comforting meal that's fresh, flavorful, and perfect for busy weeknights.

  • 9 oz refrigerated cheese tortellini
  • 8 oz trimmed broccolini
  • 1 cup quartered cherry tomato
  • 1 cup diced pancetta
  • 2 tbsp olive oil
  • ½ chopped onion
  • 2 tbsp chopped garlic
  • 2 cups chicken stock
  • 1 cup water
  • 2 tbsp lemon juice
  • ½ cup parmesan cheese
  • 2 tbsp each Italian parsley and basil
  • Salt and pepper to taste

  1. In a large skillet,  in the olive oil cook the pancetta over medium heat until crisp.

  2. Add the chopped onion and garlic; sauté until tender and lightly golden.

  3. Stir in the broccolini and season with salt and pepper.

  4. Add the tortellini, chicken stock, and water. Stir gently to combine.

  5. Cover and simmer for about 10 minutes, until the tortellini is cooked and broccolini is tender.

  6. Stir in the cherry tomatoes, lemon juice, Parmesan, parsley, and basil.

  7. Cook for another minute or two, just until heated through.

  8. Taste and adjust seasoning with more salt and pepper if needed. Serve warm.



Salmon Broccoli Fettucini

Salmon Broccoli Fettucini

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This salmon, broccoli fettucini is the best recipe when your craving Italian, and want quick and easy too. Pasta, salmon and broccoli tossed in a light creamy, lemony sauce, full of delicious summer flavors.

When you need an easy 30 minute dinner make this pasta. It’s comfort food with a light and summery taste.

OK, so I know I post a lot of pasta recipes, but pasta is so versatile, you could have hundreds of combinations. At the restaurant on the menu, you pick, your pasta shape, sauce,and any extra add-ins.

By some estimates there are 600 distinct commercial brands of pasta shape, hundreds of sauces, endless vegetables and protein combinations.

That’s why I post a lot of pasta recipes, when am stuck for a dinner idea it’s Pasta to the rescue. It’s not often you find a meal the whole family will like, when you do you’ll want to make it often.

 

Making Salmon Broccoli Fettucini

Start by cooking the pasta according to package direction, adding the broccoli the last few minutes of cooking. Drain the pasta and broccoli reserving two cups of the magical pasta water.

YES, pasta water is magical when added to pasta sauces, is’t natural starch thickens the sauce and adds flavor eliminating the need for added creams. Salt and pepper the salmon then cut it into cubes.

Brown the salmon then remove it from the pan to prevent overcooking, set it aside while making the sauce.

Put the rest of the ingredients in the pan scraping up all the brown bites, simmer for 10 minutes. Return salmon, broccoli and pasta to saute pan heat through, sprinkle with parsley and thyme….ENJOY If you make this recipe please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part. If you like salmon, you may want to try my Citrus Salmon

  

Salmon Broccoli Fettucini

Tender salmon, fresh broccoli, and fettuccine are tossed in a creamy Parmesan sauce for a comforting pasta that's rich, fresh, and perfect for an easy weeknight dinner.

  • ½ lb Fettuccine
  • 2 cups broccoli florets
  • ½ lb skinless salmon cut in medium chunks
  • 2 tbs butter and extra virgin olive oil
  • 2 cups pasta water
  • 1 cup manufacturing cream
  • 1 cup grated parmesan cheese
  • 3 tbs chopped garlic
  • 2 tbs grated lemon peel
  • 1 Juice from 2 lemons
  • 2 tbs each Italian parsley and Thyme
  • Pinch of nutmeg
  • Salt and pepper to taste

  1. Cook fettuccine according to package directions  Add broccoli last 5 minutes and reserving two cups of the water

  2. Salt and pepper the salmon pieces

  3. In a saute pan bring oil and butter to a medium heat

  4. Add onion and garlic saute until tender and just beginning to brown

  5. Add salmon cook 5 minutes brown slightly and remove set aside

  6. Add resevered pasta water, cream, parmesan, lemon juice, and lemon peel

  7. Simmer 10 minutes

  8. Toss, pasta, broccoli, salmon and herbs in the sauce



Pesto Pasta Primavera

Pesto Pasta Primavera

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This pesto, pasta, primavera is ever-changing, depending on what fresh vegetables you have on hand. The most important ingredient is fresh vegetables and good pesto sauce

You can use store bought or homemade pesto, I used homemade. There are a few staples in my kitchen I almost always have, one is marinara, the other is pesto.

The recipe for the pesto is easy in a blender mix 1 bunch of washed basil stems removed, add 1 cup parmesan, 1 cup toasted pine nuts pour in 2 cups extra virgin olive oil.

Quick, easy, delicious and versatile is what make this healthy vegetarian meal prefect for weeknight family meals and it’s decant enough for Saturday night dinner with friends.

If you want a hearty meal add chicken, shrimp or mix in any left overs. Change the shape of the pasta and the combination of add ins and you wouldn’t repeat the same meal for aleast a week.

 

You’LL Love this Pesto Pasta Primavera

Sure there’s a time for fancy plated, layered creations, that take hours to prepare, but for me, quick, easy, and delicious is what am looking for.

I want recipes that come together in less than an hour, most times less then 30 minutes. This pesto, pasta primavera comes together in less than 30 minutes , but your family and friends will think it took much longer.

When am stuck for dinner ideas or company’s coming it’s pasta I turn to. You are going to love this pasta, it’s vibrant colors and fresh flavors make this one of those meals you’ll want to make often.

If you make this please leave me a comment and don’t forget to tag me on Instagram, hearing from you is my favorite part!!!

Pesto Pasta Primavera

Fresh vegetables are tossed with fettuccine in a vibrant pesto sauce, then finished with Parmesan and fresh herbs for a light, colorful pasta that's bursting with garden-fresh flavor.

  • ½ lb Fettuccine
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes cut in half
  • 1 cup fresh corn
  • 1 onion chopped
  • 2 cups chopped spinach
  • 2 cups prepared pesto sauce
  • 2 cups reserved pasta wate
  • 3 tbsp chopped garlic
  • 3 tbsp each chopped Italian parsley and basil
  • ¼ cup parmesan cheese

  1. Cook pasta according to package directions reserving 2 cups of pasta water

  2. In a large saute pan in 2 tablespoons of  olive oil and 2 tablespoons of butter saute the onion and garlic until tender and just starting to brown

  3. Add the vegetables salt and pepper now saute 5 minutes

  4. Add pesto and pasta water simmer 5 minutes longer

  5. Toss pasta in pesto sauce add herbs

  6. Sprinkle with the parmesan cheese