This Italian inspired pasta salad was a dish I put together for my best friend's Annual Friendsmas party this year. It came out perfect, and by perfect I mean full of flavor and delicious. One bite and you’ll know what I mean. The flavors from the basil mingling with the texture of the walnuts and the richness of sun-dried tomatoes and artichokes and the freshness from the spinach.. This is perfection. You will want more and more. Just look at all the goodness that’s going into this one pasta sa
The simplicity of this One Pot Tomato Basil Pasta is over the top but luckily so is the flavor. I love it best with summer tomatoes are their best; it's so delicious!
Hi, guys! Today I have a fantastic dish for you that is one of my family's favorites, and if it includes pasta, it's obviously one of my favorites too! This dish features penne pasta swimming in a garlic parmesan cream sauce laced with fresh spinach and diced tomatoes, then topped with an Italian seasoned, sautéed chicken breast. Sprinkle on some extra parmesan and you've got a dish that will wow everyone!
This easy pasta comes together quickly with fresh tomatoes, broccoli, and Italian Sausage for an easy weeknight dinner.
Panzanella is a dinner-sized salad – practically a meal in itself, with crusty bread, cheese, veggies, and olives, it makes a delightful dinner on a hot summer night!This Mediterranean salad usually consists of crusty Tuscan bread and tomatoes in addition to fresh garden vegetables. Veggies can include bell peppers of any color, cucumbers, and onions. Garlic, capers, black olives, and anchovies are added to the salad for extra punch. Use good quality olive oil and white or red wine vinegar. Panzanella originated in Italy was a good way for Italian cooks to make a meal out of stale bread and homegrown vegetables. This Mediterranean salad is another example of the green, white, and red colors of the Italian flag, which are frequently represented in Italian cuisine. The written records of Panzanella go back centuries. In the 1500s, a poem by the famous artist Bronzino described the salad. At that time, the tomato was quite a few years from being introduced into the Italian kitchen, so the ingredients were limited to cucumber, onion, basil, arugula, and bread. Just like yesteryear, practically every modern family has some amount of stale bread lying around the house, but we like to use fresh Ciabatta, slightly toasted to give the salad the freshest taste possible. We also have added feta cheese – a flavor that maintains the Mediterranean flair but adds a little more substance to the meal.
These feta eggplant roll-ups are a Greek version of the classic Italian dish aubergine parmigiana - but using feta instead of parmesan and mozzarella! It’s one of those Greek meze dishes we almost always order in tavernas to make sure there are a few vegetarian options for me (yes, I’m the only vegetarian in the family!). The eggplant is first roasted until soft, then rolled around a filling of feta, tomatoes and herbs. These little rolls are baked until the feta is melted and bubbly, and they make the perfect appetiser or light main course. This is a brilliant vegetarian dish with which to celebrate the simple pleasures of Mediterranean produce in the summer. Those fresh, ripe tomatoes and glossy, curvy aubergines, almost bursting from their skins. The slow-cooked pleasure of tomatoes with olive oil, onions and garlic. This is the best of Mediterranean simplicity. There are only a handful of ingredients, but this truly is such a satisfying, hearty, smile-inducing dish. I’m always on the lookout for new recipes to try out, and when I came across this one for eggplant roll-ups, I knew I had to give it a go. This side dish quickly became one of the standard things we order when visiting a greek taverna. The fact that it’s so easy to make at home, gives it a few extra points and also added eggplant to my weekly supermarket list. I hope you enjoy it as much as we do!
In this Italian recipe, pasta is cooked in a delicious white sauce, with garlic, oregano, parsley, and basil and garnished with cheese.
Eggplant Lasagna with Spicy Italian Sausage Meat Sauce uses slices of eggplant in lieu of pasta noodles, béchamel sauce, fresh herb and lots of cheese.
A very tasty pasta dish inspired by Sicilian cuisine in Italy.. Originated in Catania Sicily, pasta alla norma can be made with any type of
A combination of vegetables and creamy sauce make these summer vegetable crepes perfect fare for breakfast, lunch, or even dinner. Savory crepes layered with mushrooms, zucchini, tender chicken, sweet corn, garlic chive flowers, and creamy bechamel sauce. While it may be made with crepes instead of pasta sheets but it’s just as cozy as lasagna. Ingredients 4 large crepes 1 cup grated cheese Filling 2 tablespoons vegetable oil 250g mushrooms, diced 1 clove garlic, minced 1 small onion, chopped 200g chicken fillet 2 zucchini, diced 50g sweet corn kernels 20g garlic chive flowers, chopped salt and pepper to taste Béchamel sauce 30g unsalted butter 30g all-purpose flour 500ml full-fat milk, cold 1/2 tsp nutmeg salt and white pepper to taste Direction Melted butter in a saucepan, stir in flour, cook over low heat for 3 to 5 minutes. Gradually stir in milk, cook and stir constantly for about 10 minutes over low heat, or until the mixture begins to bubble and thickens. Season with salt, pepper, and nutmeg. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms, cook for about 5 minutes, stirring occasionally until golden on all sides. Transfer to a bowl and set aside. …
Roasted Tomato and Italian Sausage Pasta in Cream is super easy to make and packed with flavor. The addition of Italian Sausage makes this incredibly filling!
Recipe Butterfly pasta with a Italian sauce instant pot - In that recipe, you will have some Italian sauce to accompany your pasta. Tomatoes, pepper, garlic, and some hot chili pepper will be mix with the pasta to confer a really tasty dish. recipe pressure cooker - recipe instant pot
Recipe Pasta with summer vegetables instant pot - do you have an abundance of summer vegetables? In that recipe, you can add to the pasta some Zucchinis, eggplants, and tomatoes. Sprinkle with cheese and pumpkin seeds will confer a really good taste and look to the dish. recipe pressure cooker - recipe instant pot
INGREDIENTS:- onion, finely minced - 1 small butter/olive oil - 1 tsp garlic flakes, thinly sliced -4 mushrooms, sliced - 8 gre...
This roasted cherry tomato pasta is surprisingly so fresh and delicious. The combination of sweet cherry tomato and roasted garlic is so satisfying and makes a delicious sauce for angel hair pasta. If you make this Roasted Cherry Tomato Pasta, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Cheesy Baked Pasta Frittata Roasted Cherry Tomato Pasta Ingredients 250g mixed cherry tomatoes 1 garlic bulb, halved horizontally 1/4 cup olive oil 2 sprigs oregano 300g pasta sea salt & freshly ground black pepper freshly grated parmesan red pepper flakes Method Preheat oven to 200°C. Place tomatoes, garlic, and oregano into an ovenproof skillet. Drizzle with olive oil, and season with sea salt & freshly ground black pepper. Roast for 25-30 minutes until tomatoes are burst and tender. Meanwhile, in a large pot of boiling salted water, cook pasta until al-dente, stirring occasionally. Drain. Toss cooked pasta with tomato mixture. Top with grated parmesan and red pepper flakes.
Rotini pasta, artichoke hearts, three kinds of olives, marinated roasted red peppers, pepperoncini or banana peppers, pecorino romano and parano cheese, salami or summer sausage and turkey pepperoni all tossed in Italian vinaigrette makes a delicious lunch to take on the trail or back to school.
How to make a Tomato and Basil Bruschetta. Ingredients: Serves 2-4 For the Topping: 2 tomatoes, diced2 tsp fresh basil, chopped1 garlic clove, minced1/4 tsp salt1/4 tsp balsamic vinegar3/4 tsp fresh oregano, chopped For the Bruschetta: 16 slices Italian bread1/2 cup Parmesan cheeseOlive oilGarlic po
1. In a dutch oven brown the sausage and ground beef. Remove beef and sausage and place in a large bowl reserving drippings in the dutch oven.2. Add the olive oil to the beef drippings and saute the onion over medium heat until translucent.3. Add the basil, red pepper flakes and garlic powder. Stir and cook for 1 minute.4. Add the tomato sauce and reduce heat to low. Simmer for 30 to 40 minutes.5. Cook lasagna noodle according to package.6. In the beef mixture bowl add the ricotta, egg, salt and pepper. Mix well.7. Preheat oven to 400 degrees F.8. Lay the lasagna noodles on the counter. Scoop equal amounts of the cheese and sausage filling onto each noodle and spread on one end of the noodle leaving a little space around the edges of the noodle.9. Roll up the noodle starting with the filling side.10. Spread 1 cup of the tomato sauce on the bottom of a 9x9 baking dish. 11. Place the rolled noodles seam side down in the baking dish and cover with remaining tomato sauce.11. Cover baking dish with foil and place in preheated oven for 40 minutes.12. Remove foil from baking dish and top noodles with provolone cheese and bake an additonal 15 minutes or until browned.
Got creative today with a vegan-friendly vegetable platter full of local & seasonal vegetables. I served my vegetables with delicious and creamy avocado sauce. My creamy avocado sauce includes avocados, plain yogurt, extra virgin olive oil, cilantro (or other herbs), lime juice, salt, and pepper. It’s similar in flavor to guacamole but creamier and lighter. You can store this avocado sauce for up to 3 days in the fridge. If you make this Vegetable Platter with Creamy Avocado Sauce, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: One Pot Spicy Tomato Pasta Ingredients Creamy avocado sauce 1 ripe avocado 1/4 cup plain yogurt 1 lime, juiced 1/4 extra virgin olive oil 1 clove garlic, minced a handful of cilantro salt and pepper, to taste Sweet potato fries & jackfruit seeds 500g jackfruit seeds 500g white sweet potatoes 2 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon black pepper 1 teaspoon paprika 1/4 teaspoon turmeric powder 1 teaspoon salt assemble the platter English cucumber, sliced in quarters potato chips baked pita chips variety of cherry tomatoes curly endives, shredded pomegranate seeds Directions …
1. In a dutch oven or large saucepan cook the onions and sausage over medium heat, breaking up the sausage into small pieces, until sausage is browned.2. Stir in the minced garlic until fragrant, about 3o seconds.3. Turn heat to low and stir in the tomato sauce, oregano, parsley, 1 tsp of basil, salt and 1/2 tsp pepper. Cover pan and simmer for about 30 minutes, stirring occasionally.4. Cook the lasagna noodles and set aside.5. In a large bowl mix the ricotta, egg, Asiago cheese, remaining 1 tsp basil and remaining 1/2 tsp pepper.6. Preheat oven to 375° F. 7. In a 9x13 baking pan add a little sauce, just enough to cover the bottom of the pan. - Cover with 4 lasagna noodles overlapping them.- Spread all the ricotta mixture evenly on top of the noodles. - Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture. - Add 4 more noodles on top of the mozzarella. - Spread half the meat sauce on the noodles. - Sprinkle half of the remaining mozzarella on top of the meat sauce. - Place the remaining 4 noodles on the mozzarella. - Spread the remaining meat sauce on the noodles and sprinkle on the remaining mozzarella.8. Cover the pan with aluminum foil and bake for 45 minutes to 1 hour or until bubbly.