Pasta of your choice is dressed with a quick homemade arugula pesto and tossed with zucchini, green peas, and broccoli. This vegan pasta dish tastes great chilled or warmed up!
Serving Size: 4
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Once your pasta pot is at a rolling boil, you’re about 10 minutes away from noodly bliss. Succulent shrimp and linguini are tossed with a super-quick tomato cream sauce — one that’s fragrant with aromatic garlic, shallots, and white wine. Seriously, what’s not to like?
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Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, we’re not exaggerating!!
This recipe is very flexible; leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but you will like the crunchy breadcrumbs. It tops off the casserole very nicely.
When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. While straight out of the oven is fantastic, it does make fantastic leftovers too.
Serves 4 to 6
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This chicken casserole in a cheesy sauce can be ready in no time and you will love the taste. The ingredients meld together perfectly to give it a great flavor. Comfort food at its best!
This recipe was originally titled Chicken Noodle Casserole and calls for egg noodles. But it can be made using any pasta, however. Penne, cavatappi, rigatoni or any of the tubular, spiral or ridged pastas work best with a sauce as the ridges or spirals will hold onto the sauce better allowing you to enjoy it with each bite. Chef’s choice!
Prep: 10 min
Cook: 40 min
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This summer salad has it all: layers of creamy avocado, heaping spoonfuls of diced ham, crunchy broccoli, hearty pasta, cheddar cheese, and a topping of crispy romaine.
Total time: 30 minutes
Prep: 20 minutes
Cook: 10 minutes
Yield: 8 servings
Continue reading 7-Layer Pasta Salad →