HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.

You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.

To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.

Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES
HOW TO MAKE CHICKEN PARMESAN ZUCCHINI BOATS | FOOD RECIPES

INGREDIENTS :

  • 4 medium zucchini (about 1¾ pounds)
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping

INSTRUCTIONS :

  1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray.
  2. Place a large non-stick skillet over medium-high heat.
  3. Add the chicken and break it apart with a spoon.
  4. Add the salt and pepper.
  5. Cook for 8 to 10 minutes, until chicken is cooked through.
  6. Stir occasionally and break down the chicken into small chunks.
  7. Reduce the heat to low.
  8. Add the garlic to the chicken.
  9. Cook 1 minute stirring often.
  10. Add the pasta sauce.
  11. Cook 3 minutes, stirring occasionally.
  12. As the chicken cooks, cut the zucchini in half, lengthwise.
  13. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  14. Place the zucchini in the baking dish cut-side up.
  15. Spoon the chicken mixture into the zucchini boats.
  16. Press the mixture down into the zucchini using the back of the spoon.
  17. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  18. Cover the baking dish with foil. Bake for 35 minutes.
  19. Sprinkle with fresh basil and serve.

You can find complete recipes of this CHICKEN PARMESAN ZUCCHINI BOATS in thewholesomedish.com

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

Stir Fry Zucchini Noodles – Delicious, low-carb, healthy Stir Fry made with spiralized zucchini and onions tossed with teriyaki sauce and toasted sesame seeds.

If you’ve never tried Zoodles, a.k.a. zucchini noodles, OMG! You.are.missing.out! But, hey hey hey, sweet friends! TGIF! Weekend plans include catching up with my DVR (I’m seriously itching for a Real Housewives marathon), then coffeeing with my lovely friends, and I’m also thinking about possibly sleeping in 2 days in a row. I’m dreamin’ big!

In other news, I’m spiralizing zucchini and making you believe that you’re eating noodles! Scouts honor, the texture is so spot on that you’ll definitely trick yourself into believing that you’re slurping up pasghetti. You’ll see. ALSO.

Today’s vibrant and delicious recipe is sponsored by my kitchen-gadget-faves, OXO! Their new Hand-Held Spiralizer is my new favorite kitchen toy because I get to make pasta that’s not really pasta.

but it tastes like pasta?! (say what?!?) Okay. It’s also great for making zoodles, obvi, curly fries, salads, desserts, etc… Best of all, it’s perfect for all my low-carbin’ friends, diabetics, and for those staying far away from gluten. The spiralizer has us all taken care of.

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES
HOW TO MAKE STIR FRY ZUCCHINI NOODLES (ZOODLES!) | FOOD RECIPES

INGREDIENTS :

  • 2 tablespoons vegetable oil
  • 2 yellow onions, spiralized
  • 4 small zucchini, spiralized, patted dry with paper towel
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons low sodium teriyaki sauce
  • 1 tablespoon sesame seeds

INSTRUCTIONS :

  1. Heat oil in a wok over medium heat.
  2. Add onions and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini and continue to cook for 2 minutes.
  4. Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.

You can find complete recipes of this STIR FRY ZUCCHINI NOODLES (ZOODLES!) in diethood.com

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

Recently I have been trying to reintroduce Avocado into my repertoire. If you remember, a couple of months ago I said I had overdosed on the stuff and the very sight of the green scrotum resembling fruit made me sick. Okay, I actually just made myself vomit a little in my mouth with that previous sentence. Not a good start.

Anyway… in a bid to get myself reacquainted with the great Avocado, I decided to make an Avocado & Sun-Dried Tomato Pesto. I chucked some Avocado, Sun-Dried Tomato, Garlic, Basil, Cashews and Red Pepper Flakes into the food processor and wished for the best. A couple of minutes later, I was rewarded with a pesto that scarily tasted very much like Bolognese sauce, sans the 3 hours of simmering. Awesome-sauce, literally.

Soooo, what does one do with an entire jar of pretty fu*king delicious Avocado & Sun-Dried Tomato Pesto? We boil up a boat load of Spaghetti and toss those cheeky little suckers into our awesome sauce. Do the noodle dance whilst you’re at it.

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES
HOW TO MAKE AVOCADO AND SUN-DRIED TOMATO PESTO PASTA | FOOD RECIPES

INGREDIENTS :

  • 8 oz Spaghetti
  • Water to cook Pasta

Avocado and Sun-Dried Tomato Pesto:

  1. ¼ cup Cashew Nuts
  2. ½ an Avocado
  3. ½ cup loosely packed Basil
  4. ½ cup chopped Sun-Dried Tomatoes (oil packed, but drained)
  5. 1 teaspoon minced Garlic
  6. 1 teaspoon Red Pepper Flakes
  7. 2 tablespoons reserved Oil from Sun-Dried Tomatoes
  8. 1 tablespoon Water
  9. 1 teaspoon Maple Syrup

INSTRUCTIONS :

  1. Cook Spaghetti according to directions on package.
  2. Whilst the Spaghetti is cooking, prepare pesto.
  3. Combine all ingredients for the pesto in a food processor and process until almost smooth.
  4. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
  5. Once blended, transfer to large mixing bowl.
  6. Drain pasta when done and reserve cooking water.
  7. Combine pasta with pesto and toss till noodles are coated well.
  8. Add about ½ a cup of reserved pasta water and toss, to loosen up the pesto.
  9. Serve warm.

You can find complete recipes of this AVOCADO AND SUN-DRIED TOMATO PESTO PASTA in crazyvegankitchen.com

HOW TO MAKE SPINACH PESTO PASTA | FOOD RECIPES

HOW TO MAKE SPINACH PESTO PASTA | FOOD RECIPES

Once in a while I make something that’s extra special. Something seemingly simple, but with flavors that sing. Now, as we discussed in my look back at 2015, I love all of the recipes I post. But some of them really set my heart aflutter.

The last recipes I remember feeling that way about were my jackfruit carnitas 2.0, and before that, my coconut curry pasta (<- underappreciated recipe alert!). And today, this vegan spinach pesto pasta is joining the ranks.

When I first created this spinach pesto pasta recipe I thought I was going to need a pound of pasta to be sauced by the nearly half pound of spinach I was blending. But alas… I always underestimate spinach’s ability to reduce down to an infinitesimal volume.

This is actually a good thing because this approximately 4-serving recipe is packed with a whopping 6 cups of spinach and perfect for anyone who wants to increase the volume of greens in his/her diet.

There’s no denying the deliciousness of classic pesto. But I take my pesto in a different direction these days, for a couple of reasons… the obvious one being cheese. And the second one being the high quantity of oil in most pesto recipes.

That doesn’t sit well with my stomach, so I came up with my own vegan spins on pesto with more balanced amounts of fat and added nutrition from vegetables.

Nonetheless, to coat the pasta to my liking I still make sure to keep some richness in there and in this vegan spinach pesto recipe that richness comes from raw cashews, which make for a very buttery texture, and a splash of nondairy milk (which also helps for blending all of that spinach down).

Season with plenty of salt and pepper, brighten with lemon juice, and fold in some nicely browned onions and garlic, and you’ll never miss the cheese or the large quantity of olive oil!

You might already have everything except the spinach and cashews on hand to make this vegan pesto pasta. Okay, if you’re a hardcore vegan you might have the cashews too. Enjoy!

HOW TO MAKE SPINACH PESTO PASTA | FOOD RECIPES

HOW TO MAKE SPINACH PESTO PASTA | FOOD RECIPES
HOW TO MAKE SPINACH PESTO PASTA | FOOD RECIPES

INGREDIENTS :

For the vegan spinach pesto:

  • ½ cup raw cashews (you could also try toasted pine nuts, walnuts, etc.)
  • about 6 cups loosely packed spinach (6 oz.)
  • 1 small bunch basil (0.75 oz.), thick stems removed
  • ¼ cup plain, unsweetened nondairy milk (this is pretty much the only nondairy milk that I use)
  • juice of ½ lemon (plus to taste)
  • scant ½ teaspoon salt
  • pepper, to taste

For the vegan spinach pesto pasta:

  • 8 oz. pasta of choice (I used shells)
  • 1 tsp. olive oil
  • ½ yellow onion, or 1 shallot, diced
  • 2 cloves garlic, minced
  • ½ cup reserved pasta water

INSTRUCTIONS :

Make the pasta:

  1. Bring a pot of generously salted water to a boil, and cook your pasta according to package directions.
  2. Drain it, reserving ½ cup of the cooking water. Do not rinse.

Make the vegan spinach pesto:

  1. Add the cashews to your food processor and pulse a few times until crumbled.
  2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
  3. Add more lemon juice to taste if desired, and set aside.

Put the finishing touches on the vegan spinach pesto pasta:

  1. In a large pan, heat olive oil over medium heat.
  2. Add the onion or shallot and a sprinkle of salt.
  3. Continue to cook, stirring occasionally, until the onion is softened and browning slightly.

You can find complete recipes of this SPINACH PESTO PASTA in yupitsvegan.com

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

Shrimp, fresh tomato, and spinach with fettuccine pasta in garlic butter sauce – a delicious Italian pasta dish and a great way to use up a bunch of fresh tomatoes you might have sitting around in your kitchen.

In this recipe, the tomatoes are only slightly cooked, preserving their freshness and shape. Combined with garlic and butter sauce, spinach, and shrimp seasoned with paprika and crushed red pepper, this pasta dish became a favorite in my household and disappeared from the skillet pretty fast as everybody went for seconds. And, it’s so easy to make!

First, you saute fresh shrimp in garlic, butter, and olive oil, until just pink on both sides (the shrimp will still be undercooked but it will continue cooking later). Sprinkle the shrimp generously with salt and paprika, as you’re cooking it. The shrimp will smell and look so good, you will be tempted to eat half of it before even finishing up this recipe! 🙂  Don’t be like me and resist the temptation!

Then, you add chopped fresh tomatoes and cooked spinach, together with more garlic and crushed red pepper. Mix everything well and remove from heat (while you cook the pasta).

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes
How to make Shrimp, tomato, and spinach pasta in garlic butter sauce | Food Recipes

INGREDIENTS :

  • 1 pound fresh shrimp, uncooked, shelled and deveined
  • 5 medium tomatoes, fresh, chopped into large cubes
  • 1 cup cooked spinach
  • 5 garlic cloves, minced
  • 3 or 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 small lemon
  • salt
  • 1/2 teaspoon crushed red pepper (or more)
  • paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese, grated, for serving

INSTRUCTIONS :

  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted.
  2. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded.
  3. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously
  4. sprinkle paprika and salt over uncooked side of the shrimp.
  5. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  6. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic.
  7. Add 1/2 teaspoon crushed red pepper (or more).
  8. Mix everything well, remove from heat while you cook pasta.

You can find complete recipes of this Shrimp, tomato, and spinach pasta in garlic butter sauce in juliasalbum.com

HOW TO MAKE SKINNY SHRIMP ALFREDO PASTA BAKE | FOOD RECIPES

HOW TO MAKE SKINNY SHRIMP ALFREDO PASTA BAKE | FOOD RECIPES

An unbelievably cheesy, creamy lightened-up pasta bake that you can easily make ahead of time. Just pop it right in the oven before serving!

Seafood alfredo was a huge favorite of mine growing up. It was the only kind of pasta I would eat, no matter which Italian restaurant we were in.

All I needed was that “white pasta” and those warm bread rolls at the center of the table, and I was the happiest kid ever.

HOW TO MAKE SKINNY SHRIMP ALFREDO PASTA BAKE | FOOD RECIPES

HOW TO MAKE SKINNY SHRIMP ALFREDO PASTA BAKE | FOOD RECIPES
HOW TO MAKE SKINNY SHRIMP ALFREDO PASTA BAKE | FOOD RECIPES

INGREDIENTS:

  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces whole wheat penne pasta
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 1/2 cup reduced fat mozzarella cheese
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 (6-ounce) can 2% evaporated milk
  • 1 ounce light cream cheese
  • 1/4 cup chicken broth, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS :

  1. To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste.
  3. Add more chicken broth as needed until desired consistency is reached.
  4. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  5. Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

You can find complete recipes of this SKINNY SHRIMP ALFREDO PASTA BAKE in damndelicious.net

How To Make Zucchini Pasta Lasagna | Food Recipes

How To Make Zucchini Pasta Lasagna | Food Recipes

Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.

I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.

is a must to slice the zucchini into thin 1/8th inch thick noodles, and it’s quick and easy but be careful you don’t cut yourself.

How To Make Zucchini Pasta Lasagna | Food Recipes

How To Make Zucchini Pasta Lasagna | Food Recipesq
How To Make Zucchini Pasta Lasagna | Food Recipes

Ingredients:

  • 1 lb 93% lean ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 tsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz can) crushed tomatoes
  • 2 tbsp chopped fresh basil
  • black pepper, to taste
  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 1/2 cups part-skim ricotta
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg
  • 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

  1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
  2. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
  3. Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
  4. Preheat oven to 375°.
  5. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

You can find complete recipes of this Zucchini Pasta Lasagna in recipebyphoto.com

 

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

One Pot Zucchini Pasta is an easy, light and healthy meal made from summer’s finest produce. It’s vegan and gluten-free + it comes together in less than 20 minutes!

Say hello to summer in a pot!

Spiralized zucchini noodles, perfectly ripe juicy tomatoes, fresh basil, savory garlic and vibrant red onion.

What’s that saying? Eat the rainbow? Yeah, I think we’ve got that covered.

Okay, so I forgot blue.

SO LISTEN. This meal is not only ridiculously simple, light AND healthy but it’s also bursting with flavor from all of the fresh seasonal produce.

Like tomatoes! They’re especially amazing right now. We’ve been growing some small cherry tomatoes in our garden but the local heirloom varieties have been really taking the cake. They’re so juicy and the flavor is just unbelievably good. I’ve been making tempeh BLT’s with every chance I get.

I’ve also been on a bit of a zucchini kick lately so be prepared for a few more green recipes coming your way soon. This one is definitely the easiest and I know you guys like easy as much as I do so I couldn’t wait to share it with you!

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES
HOW TO MAKE ONE POT ZUCCHINI PASTA | FOOD RECIPES

INGREDIENTS:

  • 2 pounds zucchini (approx. 4-5 large zucchini), spiralized
  • 1 pint cherry tomatoes, halved
  • 1 large red onion (or two small), thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh basil
  • salt & pepper to taste
  • 1/2 teaspoon crushed red pepper (optional)
  • shredded parmesan for topping (optional)

DIRECTIONS:

  1. Start by warming the olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.
  2. Next add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and allow to cook for 2 minutes, stirring halfway through.
  3. Add the tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs to toss the noodles so that they cook evenly and I also like them a little firm. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.

You can find complete recipes of this ONE POT ZUCCHINI PASTA in makingthymeforhealth.com

How To Make Lemon Broccoli Pasta Skillet | Food Recipes

This super easy vegetarian pasta is a quick meal for a busy night! The broccoli and spinach keep it healthy, and the garlic, lemon, and red pepper make it extra tasty. A great last minute dinner for weeknights.

You know when you are on the phone with someone and you have to climb stairs and pretend like you are not totally winded? I always fail miserably. I get almost to the top of the stairs sounding totally normal, and then suddenly I interrupt whatever they are telling me, (GASP) “Sorry, (deep breath), I’m climbing the (puff puff) stairs and I think I’m (wheeze) going to die.”

So a couple weeks ago I decided that I need to start some kind of exercise regime so that I don’t die from climbing stairs before I’m even 30.

So I did some yoga for the first time ever after some recommendations from my girl Sarah over at Broma Bakery. (She is all about the yoga. Check out them abs.) And I loved it! I did an hour and twenty minutes the first day and vowed to do it every day for the rest of my life. I told my whole family. “I’m a yoga person now! I love it!”

How To Make Lemon Broccoli Pasta Skillet | Food Recipes

How To Make Lemon Broccoli Pasta Skillet | Food Recipes
How To Make Lemon Broccoli Pasta Skillet | Food Recipes

Ingredients

  • 3 quarts water
  • 1 tablespoon salt
  • 1 and 1/2 to 2 pounds fresh broccoli
  • 1 pound rotini pasta
  • 3-4 cups spinach
  • 4 tablespoons butter
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, crushed and minced
  • 1/4 or 1/2 teaspoon crushed red pepper
  • 1 cup fresh Parmesan, plus more to garnish
  • olive oil, to garnish
  • salt and pepper to taste
  • fresh lemon wedges, to garnish

Instructions

  1. In a large skillet or pot, bring the salt and water to a boil.
  2. While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
  3. Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
  4. When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.
  5. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.

You can find complete recipes of this 20 Minute Lemon Broccoli Pasta Skillet in thefoodcharlatan.com

HOW TO MAKE ONE-POT CAPRESE PASTA DINNER | FOOD RECIPES

HI! Happiest of Sundays, everyone! You guys. It’s the 1st of June! Half the year is already gone! THAT is so weird. Especially when I’m still hanging onto New Year’s resolutions… I have yet to get started on those… SO! How is your weekend going? Are you at the beach? The pool? On the couch?!? I’m cool with that. However, and in the words of Nelly; It’s gettin’ hot in herre! It’s 90-degrees! FINALLY! The real question is, what do you make for din din when it’s this hot?! I KNOW I KNOW! PICK ME!! Umm… One-Pot Caprese Pasta Dinner?? OF COURSE!

HOW TO MAKE ONE-POT CAPRESE PASTA DINNER | FOOD RECIPES

HOW TO MAKE ONE-POT CAPRESE PASTA DINNER | FOOD RECIPES
HOW TO MAKE ONE-POT CAPRESE PASTA DINNER | FOOD RECIPES

Ingredients

  • 4-1/2 cups water
  • 3 tablespoons olive oil
  • 1 box (1-pound) farfalle (bow tie) pasta
  • 1 pint (or 1 whole clamshell) cherry tomatoes, halved
  • 1/2 cup basil leaves, packed
  • 3 garlic cloves, minced
  • salt and fresh ground pepper, to taste
  • 1-1/2 cups part skim shredded mozzarella cheese
  • balls of fresh mozzarella cheese and fresh basil leaves for garnish (optional)

Instructions

  1. In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
  2. Cook over high heat and bring to a boil.

You can find complete recipes of this ONE-POT CAPRESE PASTA DINNER in diethood.com