Easy and Quick Recipes

15 Minute Creamy Avocado Pasta Ingredients 1 medium sized ripe Avocado, pitted 1/2 lemon, juiced + lemon zest to garnish 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove) 1/2 tsp kosher salt, or to taste ~1/4 cup Fresh Basil, (probably optional) 2 tbsp extra virgin olive oil 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti) Freshly ground black pepper, to taste See full instructions on : ohsheglows.com

Pasta e Fagioli Recipe Ingredients 2 Tbsp olive oil  1 med. yellow onion  4 cloves garlic  4 medium carrots  3 stalks celery  ½ Tbsp dried parsley  1 tsp dried basil  1 tsp dried oregano  ½ tsp crushed red pepper  1 can (15 oz) kidney beans  1 can (15 oz) white beans  1 can (15 oz) diced tomatoes  1 can (8 oz) tomato sauce  1 cup frozen green beans  2 tsp chicken base  3 cups water  6 oz. dry pasta  to taste salt and pepper  5 oz. shredded Italian cheese  Directions Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes). Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bri...

Ingredients : 1 (8 ounce) package macaroni 4 tablespoons butter 4 tablespoons flour 1 cup milk 1 cup cream 1/2 teaspoon salt fresh ground black pepper, to taste 2 cups cheddar cheese, shredded good quality 1/2 cup breadcrumbs, buttered Directions : Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. Note:  You can also freeze this r...

Ingredients : 12 ounces dried linguine or thin spaghetti 5 pieces thick-sliced bacon, chopped 1/4 cup dry white wine 3 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 cup finely chopped red sweet pepper 4 eggs, lightly beaten 3/4 cup half-and-half or light cream 1 cup fresh baby spinach 1/2 cup Asiago cheese, shredded (2 oz.) 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil 1 hard-cooked egg, peeled and chopped Shredded Asiago cheese (optional) Freshly ground black pepper Directions : Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the li...

Ingredients 1 tablespoon fennel seeds 1/4 cup minced fresh parsley 1 tablespoon light-brown sugar Salt and pepper 1 one-pound salmon fillet with skin (about 1 inch thick) 1 pound corkscrew or other short pasta 10 ounces spinach, stems trimmed and leaves washed well 1/2 cup sour cream 2 to 3 tablespoons fresh lemon juice Directions Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix. Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss. In a bowl, mix together sour cream, l...

Ingredients 2 pints cherry or grape tomatoes (12 ounces) 4 thyme sprigs 2 tablespoons extra-virgin olive oil 1 zucchini, sliced 1/4 inch thick (2 cups) 3 garlic cloves, halved Coarse salt 1 pound conchiglie 1 pound medium shrimp, peeled and deveined, tails left intact (optional) 1/3 cup heavy cream 1/8 teaspoon pimenton (Spanish Paprika ) 1/8 teaspoon red-pepper flakes Directions Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes. Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid. Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about ...

Ingredients 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum) 1/4 cup fresh basil leaves 1 tablespoon flat-leaf parsley 1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired 1/4 cup extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 1 pound spaghetti or spaghettini Grated Parmesan cheese, for serving (optional) Directions Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend). Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese. Prep Time: 25 minutes Total Time: 25 minutes Serves: 6

Ingredients 3 cups water 1 tablespoon chicken bouillon granule 8 ounces wide egg noodles 1 cup frozen peas and carrot 1/3 cup chopped onion 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup 1 cup shredded cheddar cheese 1/2 cup milk 10 ounces cooked chicken (canned is fine) 1/4 teaspoon ground black pepper Directions Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper, heat through.

Ingredients 1 tablespoon olive oil 2 carrots, chopped 1 large onion, finely chopped 4 1/2 cups vegetable stock 1 (14 ounce) can chopped tomatoes 7 ounces frozen peas (or rinsed canned beans) 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup ) 1/2 cup basil leaves (optional) grated parmesan cheese Directions Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Ingredients : 16 ounces fettuccine pasta 1 cup butter 1 cup whipping cream 1 1/2 cups freshly grated parmesan cheese 1 teaspoon salt pepper parsley (to garnish) (optional) Directions : Cook fettucine as package directs; drain. Heat butter and cream over low heat until butter is melted. Stir in cheese, salt and pepper. Pour sauce over hot fettucini, stirring making sure the noodles are well coated. Garnish with parsley if desired.

Ingredients : 1 (1 lb) box pasta, any bite-size shape 1 lb ground beef 1 teaspoon garlic powder (or more if desired) 1 tablespoon italian seasoning 1 (16 ounce) jar spaghetti sauce 8 ounces mozzarella cheese, grated Directions : Cook pasta as directed on box. Meanwhile, brown ground beef with garlic powder and Italian seasoning. Drain grease and add sauce Heat. Drain pasta and add to sauce mixture. Stir in cheese until it just melts. Serve with garlic bread and salad.

Ingredients : 1 lb linguine, cooked ala dente,drain 6 tablespoons butter 10 cloves garlic, minced 6 cups mushrooms, sliced 1 teaspoon dried basil 1/4 teaspoon salt pepper 2 tablespoons olive oil 2 tablespoons fresh parsley, chopped parmesan cheese, grated Directions : In a skillet melt 2 tbsp Butter. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender. Add remaining butter and olive oil. Stir and remove from heat. When Pasta is cooked reheat the sauce add parsley. Mix with Pasta and enjoy.

Ingredients : 12 lasagna noodles, cooked, drained 2 cups cottage cheese (or ricotta cheese) 1 1/2 cups mozzarella cheese, shredded 1/2 cup parmesan cheese 2 eggs 2 tablespoons parsley, chopped 1 (32 ounce) jar spaghetti sauce 1 -2 cup mozzarella cheese, shredded, for topping Directions : Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley. Place one lasagna noodle on work surface. Spread 1/3 cup cheese mixture on noodle evenly. Roll up tightly like a pinwheel. Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom. Continue until with remaining ingredients. Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese. Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.

Ingredients : 1 lb elbow macaroni, uncooked 1/4 lb Fontina cheese, shredded 1/4 lb gorgonzola, crumbled 2 tablespoons butter 1/2 cup half-and-half fresh ground black pepper 1/2 cup fresh chives, Chopped Directions : In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes. In a colander, drain the macaroni and return it to the pot. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through. Garnish with chopped chives.

Ingredients 1 cup of puréed cooked pumpkin or winter squash (canned or homemade)* 1 cup ricotta (use whole milk for best results) 2 large eggs 2 teaspoons kosher salt 1/4 cup parmesan or pecorino cheese 3-4 cups cake flour, Italian "oo" flour, or all-purpose flour 2-3 teaspoons minced fresh sage 1/4 cup unsalted butter Black pepper to taste Truffle salt to taste (optional) * To make your own pumpkin purée, use a strong chef's knife to cut a small sugar pumpkin (or other winter squash) in half. Scoop out the seeds and strings. Lay the pumpkin face down on a foil-lined baking sheet. Bake at 350°F for 45 minutes to an hour, until soft. Allow to cool, then scoop out the flesh and mash with a fork. Alternatively, if you are working with leftover fresh pumpkin pieces, roast or boil them until tender, and then cut away and discard the skin. Directions 1. Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour...

Ingredients 2 lbs whole baking potatoes 2 beaten egg yolks 1 1/2 cups flour Pinch of salt Your favorite pasta sauce (for example, basic tomato sauce) Directions 1. Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape. 2. Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm. 3. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix. 4. Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have r...

Ingredients 1.5 ounces   all-purpose flour (about 1/3 cup) 2 2/3 cups   1% low-fat milk 2 ounces   shredded fontina cheese (about 1/2 cup) 2 ounces   grated Parmesan cheese (about 1/2 cup) 2 ounces   shredded extra-sharp cheddar cheese (about 1/2 cup) 3 ounces   light processed cheese (such as light Velveeta) 6 cups   cooked elbow macaroni (about 3 cups uncooked) 1/2 teaspoon   salt 1/4 teaspoon   freshly ground black pepper Cooking spray 1/3 cup   crushed melba toasts (about 12 pieces) 1 tablespoon   canola oil 1  garlic clove, minced Preparation 1. Preheat oven to 375°. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses, a...

Ingredients 1 package  (16 ounces) elbow macaroni 3 cups  (24 ounces) 4% cottage cheese 1/2 cup  butter, cubed 1/2 cup  all-purpose flour 1 teaspoon  salt 1/2 teaspoon  white pepper 1/4 teaspoon  garlic salt 3 cups  half-and-half cream 1 cup  2% milk 4 cups  (16 ounces) shredded cheddar cheese TOPPING : 1 cup  dry bread crumbs 1/4 cup  butter, melted Directions Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; ...

Ingredients 2 cups  uncooked elbow macaroni 2 tablespoons  butter 2 tablespoons  all-purpose flour 1-1/2 cups  half-and-half cream 3/4 pound  process cheese (Velveeta), cubed Directions Cook macaroni according to the package directions. Meanwhile, in a large nonstick skillet, melt butter over medium heat. Stir in flour until smooth. Gradually add cream; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Drain macaroni; add to cheese mixture. Cook and stir for 3-4 minutes or until heated through.  Yield:  4 servings.

Ingredients : 6 -7 ounces elbow macaroni 1 teaspoon salt 1/4 teaspoon pepper 1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving) 2 -3 cups mozzarella cheese 14 ounces diced tomatoes, drained For sauce 2 tablespoons olive oil 1 garlic clove, minced 1 tablespoon flour (Debbwl used 2 tablespoons of flour) 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk Directions : Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce. Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside. Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the sal...