vegetarian Mushroom Rigatoni

This  vegetarian Mushroom rigatoni is a prefect meal when you want Italian, but you also need quick and easy. Simple pasta recipes are my all time favorites.

You know the ones that take less than 30 minutes to come together, and have your family and friends thinking it took a lot longer.

When you find a recipe where you can pretty much guarantee that everyone will clear their plates you’ll want to make it often.

This low key pasta recipe embraces all there is to love about Italian food in a quick family friendly dinner. Fresh mushrooms, spinach and tomatoes tossed in a light marinara sauce.

I mean what’s not too love about everyone’s favorite food, Pasta? On the table in 30 minutes, serve it with garlic bread and a simple side salad and you have a restaurant quality meal sure to impress the pickiest eaters.

Things to know about this vegetarian mushroom rigatoni recipe

This Mushroom rigatoni pasta recipe uses Marinara sauce, like a lot of  Italian recipes. The most requested recipe in the restaurants has always been the marinara sauce.

My real easy Marinara sauce is a staple in my kitchen. When I make it I always make more than I need, I like to freeze it for ready made meals like this one. Having the marinara ready make this mushroom rigatoni recipe a whole lot easier.

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

Ingredients

• 1/2 Lbs. rigatoni
• 8 oz. sliced mushrooms
• 8 oz. chopped spinach
• 8 oz. cherry tomatoes
• 2 Tablespoons each olive oil and butter
• 1/2 chopped yellow onion
• 3 tablespoons chopped garlic
• 4 cups prepared marinara sauce
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions
2. In a large saute pan saute the onions and garlic until tender and just beginning to brown
3.  Add the mushrooms cook until brown
4. Add the cherry tomatoes cook 10 minutes
5. Salt and pepper now
6. Add the prepared marinara sauce
7. Add the herbs, pasta and parmesan cheese
8. Toss in the drained pasta
9. Sprinkle with additional Italian parsley and parmesan cheese….ENJOY
10. And so on

Scallop Orzo Risotto

When it comes to Pasta, Summer is all about lighter ingredients, vibrant color and just picked freshness.

You’ll find all those flavors in this delicious  Scallops Orzo Risotto  with seared scallops. The beginning of June always makes me crave Pasta salads.

I know that pasta salads are normally a side dish, but add some protein and you have a complete satisfy dinner your whole family will love.

Pasta is my favorite go to when am stuck for a meal idea, it’s so versatile you can keep it simple for easy, quick weeknight family dinners or dress it up for Saturday night dinner with friends.

This toasted,  Scallop Orzo Risotto can be served hot, cold or at room temperature, making it an easy hands free meal, that  can be prepped ahead of time. You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

That’s all it takes, adding  seared scallops to this  cold pasta recipe, to make a meal that is cause for celebration. and it can  made ahead of time in less than 30 minutes,but your family and friends will think it took hours

How to Make Scallop Orzo Risotto

Start by  searing the scallops then after removing the scallops toast the orzo in the same pan the scallops were sauteed in. If it needs more oil add 1 tablespoon of oil and 1 tablespoon of butter. Stir the orzo to brown it evenly,

then add all the liquid ingredients, cover the pan and cook the orzo until bite tender, fluff with a fork and refrigerate for a few hours. Mean while make the raw( crudo) sauce dip the scallops in the sauce remove, then mix in the cold orzo pasta.

Plate by laying the scallops over the Orzo, sprinkle with lemon zest, and Italian parsley.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. Hearing for you guys is my favorite part,

Ingredients

• 1/2 Lbs. orzo pasta
• 1/2 Lbs large scallops
• 8 0z. chopped spinach
• 1 pint cherry tomatoes
• 1 cup parmesan cheese
• 1 cup chicken stock
• 1/3 cup fresh lemon juice
• 2 Tablespoons lemon zest
• 1 cup  reserved pasta water
• 2 tablespoons each butter and olive oil
• 3 Tablespoon chopped garlic
• 1/2 yellow onion chopped
• Salt and pepper to taste

• Instructions

1. Salt, pepper and pat scallops dry
2. In a large saute pan on medium heat the butter and olive oil
3. Saute the scallops until golden brown 3 minutes per side Remove set aside
4. In the same saute pan add the garlic and onion cook until tender and just beginning to brown
5. Add the orzo  and brown stirring
6. Add the chicken stock and reserved pasta water
7. Simmer covered 10 minutes
8. Cool completely
9.  In a bowl mix the   spinach, tomatoes  Italian parsley,  lemon zest, lemon juice, and parmesan cheese
10. Toss cooled orzo with the dressing mixture
11. Top with seared scallops
12. Sprinkle with additional Parmesan and Italian parsley

Roasted Vegetable Pasta Salad

Memorial day has always been the unofficial start of Summer for me, and Am kicking it off with this roasted vegetable pasta salad.

This Italian pasta salad  is full of good for you ingredients and everyone’s favorite one Pasta. It’s no secret I love pasta, I grew up with my mother making fresh pasta almost daily. We lived on a farm in the hills of Tuscany, my mother and father worked the land and we reaped the rewards in the most fresh, delicious food.

I can remember my Mama up before dawn  dressed and standing at the counter rolling out the pasta dough on a wooden board my father make for her.

Yes, there’s nothing better then fresh pasta, but if your looking for quick and easy then store bought is the way to go. With thousands of shapes and brands you can find any kind your looking for, from fresh to dry and everything in between. At the restaurants the raviolis, gnocchi and lasagna are made by hand the rest are store bought and delicious.

Make this roasted vegetable pasta salad your own

In this vegetable pesto pasta salad I used fusilli, the funny corkscrew shape pasta. But any shape pasta works in this recipe, even gluten free or whole wheat. What ever pasta you choose be sure not to over cook it .

Stop the cooking process by running cold water over the pasta. This whole recipe is customizable from the pasta shape to what kind of vegetables you use.

I  use what ever vegetables I have on hand in this recipe I put in a can drained chickpeas for crunch. The one thing I wouldn’t change in this recipe is the dressing,

the pesto vinaigrette makes the dish burst with vibrant color and fresh Summer flavors. This pasta salad is prefect for the warmer weather as a side dish or add some grilled shrimp or chicken and you have a prefect dinner any night of the night.

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

Ingredients

• 1/2 lbs. fusilli
• 1 zucchini sliced
• 1 red and 1 green bell pepper
• 2 ears of corn
• 1 can chickpeas drained
• 1 red onion
• 3 tablespoons chopped garlic
• 1 cup parmesan cheese
• 1 cup Italian dressing divided
• 1 cup prepared pesto sauce my walnut pesto sauce or your favorite store- bought pesto 
• salt and pepper to taste

Instructions

1. Cook pasta according to package direction run under cold water
2. Preheat oven to 375
3. Mix Pesto sauce with the Italian dressing
4. Mix all of the ingredients with 1/2 cup of the Italian pesto dressing
5. Roast vegetables 20 minutes
6. Toss pasta and  vegetables with the resevered Italian pesto dressing
7. Sprinkle with Additional parmesan and 2 tablespoons chopped Italian parsley

Salmon Broccoli Fettucini

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

Ingredients

• 1/2 Lbs. Fettuccine
• 2 cups broccoli florets
• 1/2 Lbs. 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
• Juice from 2 lemons
• 2 Tbs. each Italian parsley and Thyme
• Pinch of nutmeg
• Salt and pepper to taste

Instructions

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……ENJOY

Pesto Pasta Primavera

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!!!

Ingredients

• 1/2 Lbs. 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 water
• 3 Tablespoons chopped garlic
• 3 Tablespoons each chopped Italian parsley and basil
• 1/4 cup parmesan cheese

Instructions

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 ….. Enjoy

 Vegetarian Cauliflower Risotto

This flavorful vegetarian cauliflower risotto is a vibrant and easy meatless meal you can enjoy any day of the week. Made with one head of cauliflower, hearty chickpeas, baby spinach, crunchy walnuts, and sweet dried apricots, it’s a colorful, satisfying dish that’s both nutritious and filling.

Looking for a healthy lunch or dinner idea? This cauliflower risotto is the perfect choice. And if you’re not strictly vegetarian, feel free to top it with some grilled chicken for extra protein.

The inspiration? I was craving risotto—but didn’t have any rice. What I did have was a beautiful head of cauliflower, and that’s when the lightbulb moment happened. Cauliflower has evolved from a basic side dish to a star ingredient in everything from pizza crusts to hearty steaks—so why not risotto?

I wasn’t sure exactly how it would turn out, but I trusted the flavors—and the result was absolutely delicious. Creamy, satisfying, and full of texture, this cauliflower risotto is a fresh way to rethink dinner.

Things to know about this vegetarian Cauliflower Risotto

Ingredients

• 1 medium head of cauliflower, chopped

• 1 medium onion, finely chopped

• 1 tablespoon minced garlic

• 3 cups fresh spinach, chopped

• 1 (15 oz) can chickpeas, rinsed and drained

• 1 cup grated Parmesan cheese

• 1 cup chopped walnuts

• 1 cup chopped dried apricots

• 1/4 cup chopped fresh Italian parsley

• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Place the cauliflower in a food processor and pulse in batches until it resembles coarse rice.

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

      Stir in the riced cauliflower and cook, stirring occasionally, until golden brown—about 10 minutes.

      Add the remaining ingredients and cook for another 5 minutes, until everything is well combined and heated through.

      Finish with a sprinkle of extra Parmesan and fresh Italian parsley before serving.

Baked Chicken Rigatoni pasta

This baked chicken rigatoni pasta dinner will let us know what Italians knew all along, that pasta is easy to prepare, versatile and good for you.

By having just a few basics, you can trow together a satisfying dinner ready to serve in less than a hour.

Virtually anything, yesterdays left over chicken, that’s what I used,  some fresh vegetables, a handful of cheese can be turned into a simple quick pasta dinner.

Pasta is an ideal main course it’s high in complex carbohydrates and low in fat, making it a staple in our house two to three times a week.

It’s not often you find a meal the whole family will like, when you do you’ll want to make it often. And because pasta is so versatile you can serve it two to threes a week, without repeating the same dish. What’s not to love? Nothing!!!!

Things to know about this baked chicken rigatoni pasta recipe

This chicken baked rigatoni recipe uses pantry and refrigerator staples, that I had on hand. Pasta is so versatile, you can change this recipe up by leaving the mushrooms or the spinach out, or changing the pasta shape, without changing the flavor much.

Talk about different shape pasta, did you know there are more than 500 distinct commercial pasta shapes.

Pastas are now made in a variety of flavors and made with many different flours. The most important thing to remember when selecting, cooking and serving dried  pasta is that they are interchangeable.

If you can’t find a particular type called for in the recipe, simply use a pasta of similar size and shape.

If you make this recipe please leave me a comment, let me know your experience with the recipe, and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Ingredients

• 1/2 Lbs. rigatoni
• 2 skinless, boneless, chicken breasts, cut into thin strips
• 1/2 Lbs. sliced mushrooms
• 2 cups chopped spinach
• 1/4 cup flour
• 2 cups low fat milk
• 1 cup  diced swiss cheese
• 1 cup parmesan cheese
• pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Cook pasta el dente reserve 1 cup of pasta water
2. Preheat oven to 350 degrees
3. In a sauce pan in 2 tablespoons of butter and olive oil saute chicken until brown
4. Push chicken to side of pan, add Mushrooms and garlic saute until golden…..salt and pepper now.
5. Mix the flour with 1 cup of the milk whisk until smooth
6. Slowly add the flour/milk mixture to simmering pan
7. Add remaining milk, cheeses, spinach, nutmeg and drained pasta and re severed pasta water
8.  Transfer to a heat proof casserole dish, sprinkle with additional cheese and Italian Parsley
9. Bake covered for 20 minutes uncover and bake 10 minutes longer
10. Serve and ENJOY!!!!

Tuscan Bucatini

This  Tuscan bucatini is such a great recipe that uses few ingredients and comes together in less than 30 minutes, easy enough for weeknight family meals, and fancy enough for Saturday night dinners with friends.

It’s fast and full of rich  Italian flavors, sun dried tomatoes, spinach and garlic make this vegetarian pasta dinner mouth watering good.

Simple in nature, this recipe is made with ingredients you probably have on hand, but if you don’t my recipes are always customizable, to fit your lifestyle and taste.

You can change this Tuscan pasta recipe by adding, subtracting or changing the pasta shape to make it your own creation.

Bucatini Pasta

It’s no secret I love pasta!!  When I am stuck for dinner ideas it’s pasta to the rescue, and one of my favorite is bucatine.

Bucatini pasta is like a hollow thick spaghetti. Growing up my bother and I used the long hollow noodles like straws, it drove my mother crazy.

This dry pasta needs to simply be stirred in boiling water for 10 minutes, and dressed up with your favorite sauce. It taste ,

delicious in this vegetarian Tuscan Bucatini recipe but you can use any shape pasta you like.

Be sure the stock pot s big enough for the long noodles to move freely. The right size pots and pans are important in any well equipped kitchen,

I use a 6 quart stock pot it’s the prefect size for all around kitchen use. You don’t need a lot of different pots and pans, start with a basic set and build as needed .

If you make this recipe pleas leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!!

Ingredients

• 1 lbs bucatini pasta
• 4 cups chopped spinach
• 1 cup chopped sun dried tomatoes
• 2 tablespoons chopped garlic
• 1 small  chopped onion
• 2 Tablespoons each butter and olive oil
• 2 cups resevered pasta water
• 1 cup parmesan cheese
• 2 tablespoons each Italian parsley, basil, and thyme

Instructions

1. Cook pasta according to package direction reserve two cups of pasta water
2. In a saute pan saute the garlic and onion until limp in 2 tablespoons of butter and 2 tablespoons of olive oil
3. Add the sun dried tomatoes and reserved pasta water
4. Simmer covered for 10 minutes
5. Add the spinach and parmesan cheese last 5 minutes
6. Toss the pasta in the sauce
7. Add herbs
8. Sprinkle with Additional parmesan and Italian parsley and ENJOY!!!

Pesto Broccoli Gnocchi

This Pesto, Broccoli , gnocchi, dinner , is as Irish as am going to get on this Saint Patrick’s Day.

I am 100% Italian my husband is Irish, so I do cook corn beef and cabbage once a year, even though he could take it, or leave it.

Well this year, we are going to leave it, since I can’t get to the store with the Corona virus, and if I could the shelves are bare. That’s all am going to say about the  times were living in.

This Pesto, broccoli, gnocchi recipe was inspired by me wanting to celebrate Saint Patrick’s Day even if it wasn’t traditional, with  ingredients I had on hand

So  here it is pesto, broccoli, gnocchi recipe that is easy and so quick it can be on your table in 30 minutes,  made in one pan and  your family and friends will love it.

It’s so easy it makes a great week night meal with family. Make it in a stove to table skillet and you have an easy gnocchi dinner, just fancy enough for Saturday night dinner with friends.

What Are  Gnocchi

Gnocchi is an Italian pasta, think small Italian dumplings. The most common is classic potato, the flavor  I used in this Pesto broccoli gnocchi recipe,

Homemade  are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough. You can find these same flavors in store bought gnocchi.

Growing up, and in later years at the restaurants  I watched my Mama make gnocchi, on a floured broad using both hands, her skills never ceased to amaze me.

I was never as masterful  as my Mama, but in the restaurants before the prep cooks and after my  Mama passed, I make thousands of gnocchi, although I never learned how to use two hands.

Lucky for the home cook, in this pesto, broccoli, gnocchi recipe you don’t have to made homemade gnocchi. You can use store bought shelve or refrigerated gnocchi.

There are some good brands out there, experiment with different brands and flavors to find what fits your lifestyle and taste. I like, wait NO, I love one pan cooking, homemade

gnocchi don’t work as well for one pan cooking, you could up with mashed potatoes instead of little dumplings. In this pesto broccoli recipe I used classic refrigerated potato gnocchi.

Gnocchi cook quickly add them to the sauce the last 5 minutes of cooking, if at this point the sauce is to thick add a little chicken stock, if to liquid add 1 tablespoon of butter coated with butter.

When you make this recipe please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!!

Ingredients

• 8 oz. store bought potato gnocchi
• 1 lbs. broccoli florets
• 1 cup chopped pancetta
• 1 cup prepared pesto sauce store bought or homemade
• 1 chopped onion
• 3 tablespoons chopped garlic
• 2 cups chicken stock
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley, basil and thyme
• 3 tablespoons butter
• salt and pepper to taste

Instructions

1. In a large saute pan  with the butter render the pancetta until crisp
2. Don’t drain the pancetta fat
3. Add the chopped onion and garlic saute until limp
4. Add the broccoli and chicken stock simmer covered 5 minutes
5. Add the gnocchi simmer 5 minutes longer
6. Add the parmesan cheese and herbs…..ENJOY!!!

Steak Pappardella Pasta

This  lightened up steak and pappardella pasta recipe can be on your table in less than 30 minutes. That’s right a restaurant  quality meal without leaving home.

I lightened  this recipe,  by  not using cream. Instead I added starchy pasta water, chicken stock and one pad of butter coated with flour to produce a rich, creamy sauce without the cream or the guilt.

Not only is this meal delicious, it’s quick, easy, uses few ingredients, and your family and friends will love it.

When am stuck for dinner ideas it’s pasta to the rescue.

What Is Papparedella

Papperadella are large, broad flat pasta noodles, originating from the region of Tuscany, where I was born. Is that why I have a fondness for this shape pasta?

The name papperedella also originates from the Tuscan dialect the verb “pappare” means eating with childish joy and pleasure. I can still see my mother standing at the counter, rolling out the pasta dough by hand, on a board my father made for her.

I was joyous standing knee high next to my Mama as she rolled the pasta dough paper thin, then cut it into large long noodles.

Yes it was childish joy and the pleasure was, I knew that dinner was near and it was going to be delicious.

This recipe is  inspired from one of my Mama’s recipe, except you don’t have to make homemade pasta!!! No, you can use store bought papperedella.

In the restaurant this pasta is made by hand, by prep cooks using a commercial pasta machine. If you don’t have prep cooks or a commercial pasta machine store bought  papperdella works just fine.

I make homemade pasta when I have time using a pasta machine for the home kitchen. Making homemade pasta is not difficult, but it does require time, that we don’t always have.

The other thing is you can customize this recipe to fit your lifestyle and taste, by changing up the pasta. Whole wheat or gluten free pasta works it this recipe, if you want to go that route.

Let me know how this recipe works for you. Please leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!

Ingredients

• 8 oz. dried pappardella pasta
• 16 oz. sirlion steak cut into strips
• 2 tablespoons butter and 2 tablespoons olive oil
• 1 red and 1 green bell pepper cut into strips
• 2 cups chopped spinach
• 1 medium onion chopped
• 3 tablespoons chopped garlic
• 2 cups reserved pasta water
• 2 cups chicken stock
• 1 cup parmesan cheese
• 2 tablespoons each chopped Italian parsley. thyme and basil
• salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 2 cups of the pasta water
2. In a large skillet saute the onions and peppers until brown
3. Add garlic saute until limp
4. add the steak salt and pepper NOW
5. Saute steak until brown being sure not to overcook the meat
6. Add reserved pasta water and chicken broth
7. coat one 1 tablespoon of butter with flour add it to the pan
8. Simmer covered 10 minutes
9. Add spinach and herbs last 5 minutes
10. Toss Pappardella with steak sauce
11. Add in parmesan cheese….ENJOY!!!!