Greens and Beans Spaghetti Pasta

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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

Cook pasta according to package directions add the broccoli last 5 minutes reserve 2 cups of pasta water
In a large saute pan cook the onion and garlic until tender and just beginning to brown
Add the, reserved pasta water, drained, rinsed beans and prepared pesto sauce
Simmer 15 minutes add spinach last 5 minutes
Toss pasta into green and bean sauce
Add the herbs and Parmesan Cheese

30 minute Broccolini Tortellini

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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

In a large skillet, in the olive oil cook the pancetta over medium heat until crisp.
Add the chopped onion and garlic; sauté until tender and lightly golden.
Stir in the broccolini and season with salt and pepper.
Add the tortellini, chicken stock, and water. Stir gently to combine.
Cover and simmer for about 10 minutes, until the tortellini is cooked and broccolini is tender.
Stir in the cherry tomatoes, lemon juice, Parmesan, parsley, and basil.
Cook for another minute or two, just until heated through.
Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

Vegetarian Mushroom Rigatoni

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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.

This hearty vegetarian mushroom rigatoni is a comforting, flavor-packed pasta dish made with one of the most essential ingredients in Italian cooking—marinara sauce. At the restaurants, our classic marinara was always the most requested recipe, and it continues to be a staple in my kitchen.

The beauty of this dish is in its simplicity. When I make marinara, I always prepare extra to freeze for quick meals like this one. Having it on hand makes dinner as easy as cooking pasta and sautéing mushrooms—perfect for busy weeknights or when you’re craving something satisfying without a lot of fuss.

Earthy mushrooms and rigatoni in a savory sauce that comes together quick and it’s so good. It’s vegetarian, yes, but it’s so hearty and filling that even meat-lovers won’t miss a thing.

Whether you’re cooking for one or feeding a family, this recipe is a go-to. If you try it, I’d love to hear what you think—leave a comment or tag me on Instagram. I always look forward to seeing your creations!

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!!!

Vegetarian Mushroom Rigatoni

Earthy mushrooms, fresh spinach, and juicy tomatoes are tossed with rigatoni in a light marinara sauce for a simple, comforting pasta that's full of fresh Italian flavor.

½ lb rigatoni
8 oz sliced mushrooms
8 oz chopped spinach
8 oz cherry tomatoes
2 tbsp each olive oil and butter
½ chopped yellow onion
3 tbsp chopped garlic
4 cups prepared marinara sauce
1 cup parmesan cheese
2 tbsp each chopped Italian parsley and basil
Salt and pepper to taste

Cook pasta according to package directions
In a large saute pan saute the onions and garlic until tender and just beginning to brown
Add the mushrooms cook until brown
Add the cherry tomatoes cook 10 minutes
Salt and pepper now
Add the prepared marinara sauce
Add the herbs, pasta and parmesan cheese
Toss in the drained pasta
Sprinkle with additional Italian parsley and parmesan cheese

Scallop Orzo Risotto

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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,

Scallop Orzo Risotto

Perfectly seared scallops are served over creamy Parmesan orzo with fresh spinach for an elegant yet comforting meal that's packed with rich, buttery flavor.

½ lb orzo pasta
½ lb large scallops
8 oz chopped spinach
1 pint cherry tomatoes
1 cup parmesan cheese
1 cup chicken stock
⅓ cup fresh lemon juice
2 tbsp lemon zest
1 cup reserved pasta water
2 tbsp each butter and olive oil
3 tbsp chopped garlic
½ yellow onion chopped
Salt and pepper to taste

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

Roasted Vegetable Pasta Salad

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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.

Roasted Vegetable Pasta Salad

Roasted vegetables, tender pasta, chickpeas, and Parmesan are tossed with pesto and Italian dressing for a colorful pasta salad that's fresh, flavorful, and perfect for picnics, potlucks, or meal prep.

½ lb fusilli
1 zucchini sliced
1 red and green bell pepper
2 ears of corn
1 can chickpeas drained
1 red onion
3 tbsp 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

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

Salmon Broccoli Fettucini

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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

Cook fettuccine according to package directions Add broccoli last 5 minutes and reserving two cups of the water
Salt and pepper the salmon pieces
In a saute pan bring oil and butter to a medium heat
Add onion and garlic saute until tender and just beginning to brown
Add salmon cook 5 minutes brown slightly and remove set aside
Add resevered pasta water, cream, parmesan, lemon juice, and lemon peel
Simmer 10 minutes
Toss, pasta, broccoli, salmon and herbs in the sauce

Pesto Pasta Primavera

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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

Cook pasta according to package directions reserving 2 cups of pasta water
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
Add the vegetables salt and pepper now saute 5 minutes
Add pesto and pasta water simmer 5 minutes longer
Toss pasta in pesto sauce add herbs
Sprinkle with the parmesan cheese

Vegetarian Cauliflower Risotto

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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

Start by prepping your cauliflower. Pulse it raw in a food processor in batches until it reaches a rice-like texture. Be careful not to over-process—otherwise, you’ll end up with mashed cauliflower. For added texture and bite, chop a handful of small florets by hand and mix them in with the riced cauliflower.

This step is key. To create a satisfying cauliflower risotto, you want the base to mimic real risotto—light, tender, and not mushy.

Heat a large sauté pan over medium heat. Cook the onions and garlic in a bit of olive oil until soft and fragrant. Then, add the cauliflower rice in batches to avoid overcrowding the pan. Let it brown slightly to deepen the flavor.

Unlike traditional risotto, you won’t need to stir in liquid gradually. Unless you prefer a looser, more “creamy” texture—then feel free to add up to 1 cup of vegetable broth.

Let me just say—I’m not a vegetarian, and I used to find cauliflower a bit bland. But this cauliflower risotto is genuinely delicious. It’s a flavorful, satisfying way to turn simple vegetables into something special.

If you try this recipe, I’d love to hear what you think! Leave a comment below and tag me on Instagram so I can see your beautiful creations—it’s truly the best part of sharing these recipes.

Vegetarian Cauliflower Risotto

Riced cauliflower, spinach, chickpeas, walnuts, and Parmesan come together in this wholesome twist on risotto that's hearty, satisfying, and packed with fresh, vibrant flavor.

1 medium head of cauliflower, chopped
1 medium onion, finely chopped
1 tbsp 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
¼ cup chopped fresh Italian parsley
Salt and freshly ground black pepper, to taste

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

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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.

Baked Chicken Rigatoni

Tender chicken, mushrooms, and spinach are baked with rigatoni in a creamy Swiss and Parmesan cheese sauce until hot, bubbly, and irresistibly comforting.

½ lb rigatoni
2 skinless, boneless, chicken breasts, cut into thin strips
½ lb sliced mushrooms
2 cups chopped spinach
¼ cup flour
2 cups low fat milk
1 cup diced swiss cheese
1 cup parmesan cheese
pinch of nutmeg
Salt and pepper to taste

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

Tuscan Bucatini

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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!

Tuscan Bucatini

Three kinds of mushrooms simmer with tomatoes, garlic, and fresh herbs to create a rich, savory marinara that's perfect for pasta, lasagna, or your favorite Italian dishes.

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

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