Easy Pesto Pasta Bowls with Crispy Tofu & Veggies

Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.
Just 7 ingred…

Easy Pesto Pasta Bowls with Crispy Tofu & Veggies

Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.

Just 7 ingredients required for this crowd-pleasing, plant-based meal. Let us show you how it’s done!

First came the pesto tofu and now come the pesto tofu BOWLS! But instead of the tofu cooking on its own, it now has some friends in the form of cherry tomatoes and shallots.

Easy Pesto Pasta Bowls with Crispy Tofu & Veggies from Minimalist Baker →

Seared Cast Iron Chicken with Baked Lemon Pasta.

We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal. Monday dinner is served! This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted […]

The post Seared Cast Iron Chicken with Baked Lemon Pasta. appeared first on How Sweet Eats.

We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal.

Monday dinner is served!

seared cast iron chicken with baked lemon pasta

This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted vegetables. Creamy, lemony pasta tossed with parmesan and baked until tender. Juicy, flavorful chicken sliced and served with it for a dinner that you will love.

You may even fight over the leftovers.

tiny farfallini pasta

The biggest request I get from you guys is to share more “full meals”. Whole meals, including the entree and the side dish, that may be different from something in one pot, on one sheet pan, etc. And I love to do that because it’s often what I’m searching for too. Especially when I’m menu planning for the week and trying to simplify. 

This pasta and chicken is a meal that we make often, so I am pumped to be sharing with you today.

baked lemon pasta

It sort of feels fancy, but it isn’t at all.

It’s cozy and comforting without being heavy and decadent. 

And it’s super versatile! You can swap the cheese in the pasta, throw in some vegetables, change up the seasonings on the chicken and more. 

P.S. please see those brown buttery flecks in that pasta above?! I mean… oh my word.

making baked lemon pasta

If you have a copy of Everyday Dinners, you know I have a recipe for a cheesy lemon orzo in the book. It’s baked, almost like a light lemon orzo mac and cheese – and it’s divine. I make a version of it often for dinner, and end up using any cut of pasta I have in the house. Sometimes I even mix pastas if I have a few left of each! 

seared cast iron chicken

I start this the same way I do my parmesan orzo – by toasting the pasta in butter and garlic. Sort of like risotto! This is an extra step, of course, but it makes it SO worth it. It adds a depth of flavor that wouldn’t be there otherwise. This is why we use a tiny cut of pasta. I used farfallini in this recipe, but I have a hard time finding it now. Ditalini and orzo would work too. And when the pasta cooks up, the toasty little bits are just incredible. After that, I add stock and bake it for a bit. Then stir in all the goodness: the fresh lemon zest and parmesan. 

While the pasta bakes, I make an easy chicken breast in my cast iron skillet. I love doing chicken this way because it’s simple, but still flavorful. The cast iron results in golden brown crust – this is why I love to use butter here. You get that browned butter, super golden outside on the chicken breast and so.much.flavor. It’s totally worth it.  (more…)

The post Seared Cast Iron Chicken with Baked Lemon Pasta. appeared first on How Sweet Eats.

Spaghetti Carbonara

Spaghetti Carbonara is a classic Roman pasta dish that is easy to make and 100% indulgent. You only need 6-ingredients and 20 minutes, making it the perfect recipe for busy weeknights or easy entertaining. The ingredients are simple and we always have …

Spaghetti Carbonara is a classic Roman pasta dish that is easy to make and 100% indulgent. You only need 6-ingredients and 20 minutes, making it the perfect recipe for busy weeknights or easy entertaining. The ingredients are simple and we always have them on hand. Spaghetti (or your pasta of choice), bacon, eggs, Pecorino Romano…

Butternut Squash Mac and Cheese

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not…

The post Butternut Squash Mac and Cheese appeared first on Cookie and Kate.

butternut squash mac and cheese overhead

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.

butternut squash before and after roasting

The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.

If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.

Continue to the recipe...

The post Butternut Squash Mac and Cheese appeared first on Cookie and Kate.

Lentil Pasta

Ok, pasta lovers, you need this lentil pasta recipe in your winter rotation! It’s budget-friendly, easy to make, and comforting in the way that only pasta with red sauce can be. Though this lentil pasta recipe is full of Italian flavors (marinara…


Ok, pasta lovers, you need this lentil pasta recipe in your winter rotation! It’s budget-friendly, easy to make, and comforting in the way that only pasta with red sauce can be. Though this lentil pasta recipe is full of Italian flavors (marinara! balsamic! Parmesan!), it’s not a take on any specific Italian pasta dish. Rather, it’s something I love to cook when I want a hearty, flavorful pasta dinner, but I don’t want to go to the store or spend hours in the kitchen. This lentil pasta recipe comes together with basic pantry ingredients, and you can have it on the […]

Creamy Garlic Chicken Pasta

Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!) With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want […]

The post Creamy Garlic Chicken Pasta first appeared on Love and Olive Oil.

Winner winner chicken dinner: this creamy chicken pasta is sure to become a weeknight dinner staple: quick and easy and packed with glorious garlicky flavor (garlic lovers, rejoice!)

With a delightfully creamy sauce made with a surprisingly small amount of cream, this fast, filling, and flavorful pasta recipe is the kind of recipe you’ll want to make again and again.

Two shallow bowls with Creamy Garlic Chicken Pasta, napkin and forks and a piece of parmesan cheese in the background.

If you’re the kind of person who sees 2 garlic cloves called for in a recipe and instead throws in no fewer than 5, this recipe is for you. It’s got garlic galore, both fresh and powder, for a double dose of garlicky flavor.

Let’s just say Dracula wouldn’t dare come anywhere near your house after serving this dish.

(more…)

Broccoli Pasta

We love making pasta, especially on busy weeknights. A few favorites include: pasta primavera, cacio e pepe, 5-ingredient spinach parmesan pasta, lemon spaghetti, and chicken penne pasta. We also LOVE this easy Broccoli Pasta recipe. It takes less than…

We love making pasta, especially on busy weeknights. A few favorites include: pasta primavera, cacio e pepe, 5-ingredient spinach parmesan pasta, lemon spaghetti, and chicken penne pasta. We also LOVE this easy Broccoli Pasta recipe. It takes less than 30 minutes to make and uses basic ingredients. It’s a staple dinner at our house and…

Lemon Garlic Pasta with White Beans (Vegan)

Creamy, garlicky pasta — what’s not to love? This quick and easy pasta is the ultimate satisfying, nourishing meal with tomatoes, arugula, and fiber-rich beans. YUM. 
Just 10 ingredients required for your new favorite weeknight-friendly pasta, fri…

Lemon Garlic Pasta with White Beans (Vegan)

Creamy, garlicky pasta — what’s not to love? This quick and easy pasta is the ultimate satisfying, nourishing meal with tomatoes, arugula, and fiber-rich beans. YUM. 

Just 10 ingredients required for your new favorite weeknight-friendly pasta, friends. Let us show you how it’s done! 

This garlicky pasta starts with (you guessed it) garlic! And there’s more in the sauce, friends. We aren’t playing around! Canned white beans combine with the garlic and some tomatoes for a savory, garlicky base.

Lemon Garlic Pasta with White Beans (Vegan) from Minimalist Baker →

Vegan Bolognese with Mushrooms & Red Lentils

The perfect pasta for your cozy weeknight in? It’s here! This 10-ingredient vegan bolognese is comforting, easy to make, and packed with hearty mushrooms and protein-rich red lentils.
It’s an ideal way to warm up on a chilly night and incorporate nutri…

Vegan Bolognese with Mushrooms & Red Lentils

The perfect pasta for your cozy weeknight in? It’s here! This 10-ingredient vegan bolognese is comforting, easy to make, and packed with hearty mushrooms and protein-rich red lentils.

It’s an ideal way to warm up on a chilly night and incorporate nutrients into your everyday sauce in a flavorful way. Let us show you how it’s done!

What is bolognese?

Bolognese is an Italian sauce, typically made with meat, that gets its name from the Italian city of Bologna.

Vegan Bolognese with Mushrooms & Red Lentils from Minimalist Baker →

Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

The post Pasta e Fagioli appeared first on Budget Bytes.

If you’re looking for a super cozy and hearty soup to get you through ’til spring, you’ve got to try this Pasta e Fagioli for dinner tonight. I was lucky enough to eat Pasta e Fagioli for the first time in Italy, and it was so good—I wanted to lick the bowl clean after finishing the last spoonful! I’ve tweaked my own version over the years, combining techniques from both traditional Italian versions and Americanized ones, finally arriving at a soup that is easy to prepare, insanely nostalgic, and comforting.

Large bowl of pasta e fagioli soup in a white bowl with a black spoon and topped with a torn piece of bread and surrounded by other ingredients like more bread, uncooked pasta, and a decorative blue and white napkin.

What is Pasta e Fagioli?

Pasta e Fagioli (pronounced “paa·stuh ee faa·jow·lee”), also called “Pasta Fazool” in Italian-American slang, simply means “pasta and beans.” This lesser-known Italian staple feels indulgent thanks to a whisper of bacon and a handful of pasta, but since the soup is mostly vegetables and beans, it’s a dinner worthy of a second helping without a second thought. Pasta e Fagioli is made with…

  • Cannellini beans (But any white bean will work!)
  • Small-shaped pasta (most often ditalini or acini di pepe)
  • Tomato broth enhanced with smoky pork
  • Fresh herbs (typically rosemary or thyme)
  • Aromatic vegetables (onions, carrots, and celery)
  • Parmesan cheese and fresh Italian parsley

budget tips

I made some modifications to traditional versions of Pasta e Fagioli over the years in order to suit my tastes—and now, to make it more budget-friendly. 

  • Most recipes use pancetta as the pork element. Since it’s harder to find in most U.S. grocery stores and tends to be more pricey, we opted for bacon.
  • We used grated parmesan, the most cost-conscious option, but reaching for shredded parmesan—or the real thing! —will take this soup to the next level.
  • While rosemary is the most common herb used in this type of soup, I think it’s a really overwhelming flavor even in small amounts. I prefer to use oregano since I always have it on hand.

Weeknight shortcuts 

Pasta e Fagioli is a pretty straightforward recipe as it is, but here are a few shortcuts you can take to make it come together in 30 minutes :

  • Skip the herbs, spices, oil, and crushed tomatoes, and grab a jar of pre-made marinara or another tomato-based pasta sauce. (Since most store-bought sauces are sold in 24-25 oz. jars, you can make up the remaining 3-4oz of liquid called for in the recipe with an equal amount of water or broth.)
  • Use a Mirepoix-Style frozen vegetable blend to cut down on prep time.

How to store pasta e Fagioli leftovers

If you plan to meal-prep or freeze this recipe, cook the pasta separately. Nevertheless, we found the ditalini we used did not soak up too much liquid or turn to mush—even after 4 days in the fridge! The broth will thicken over time, so if you want the leftovers to be more “soupy,” add a ¼ cup of water and a pinch of salt when reheating.

How to serve pasta e fagioli

Pasta e Fagioli is best topped with lots of chopped parsley, fresh-cracked black pepper, and Parmesan cheese. Round out the meal with a Simple Side Salad and, most importantly, some bread to help soak up every drop! It doesn’t matter what kind — anything from some super-simple Homemade Garlic Bread, a from-scratch bread recipe like our No-Knead Foccacia, Ciabatta, or Easy Soda Bread to a store-bought loaf — just make sure to serve it with bread!

Side view of a white serving bowl filled with Pasta e Fagioli topped with parsley, parmesean cheese, bacon crumbles and crusty Irish Soda Bread.
Dutch oven filled with finished Pasta e Fagioli soup topped with chopped parsley and parmesan cheese, with a ladle tucked into the right side of the soup.
Print

Pasta e Fagioli

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.
Course Dinner, Soup
Cuisine Italian
Total Cost $6.71 RECIPE / $1.12 SERVING
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 1.5 cups
Calories 248kcal
Cost $6.71 RECIPE / $1.12 SERVING

Ingredients

  • 4 oz. bacon, sliced $1.20
  • 1 Tbsp olive oil $0.13
  • 1 onion, finely diced $0.37
  • 2 carrots, finely diced $0.29
  • 3 stalks celery, finely diced $0.32
  • 4 cloves garlic, minced $0.32
  • 1/4 tsp red pepper flakes $0.04
  • 1/2 tsp dried oregano $0.08
  • 1/2 tsp salt $0.02
  • 1/2 tsp pepper $0.02
  • 1 15oz. can cannelinni beans $0.89
  • 1 28oz. can crushed tomatoes $1.69
  • 1 1/2 cups water
  • 2 cups vegetable broth* $0.24
  • 1 cup ditalini (uncooked)** $0.39
  • 1/4 cup grated Parmesan cheese $0.36
  • 1/4 cup Flat-leaf Italian parsley, roughly chopped $0.35

Instructions

  • Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
  • While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.
  • Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.
  • Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
  • Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
  • Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
  • Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
  • Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If you use a low-sodium broth, you may need to add more salt to your taste.
**If you plan to keep leftovers or freeze this soup for later, cook the pasta in a separate pot according to package directions and skip Step 6. (Split the pasta between bowls and spoon over the soup to serve.)

Nutrition

Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Sodium: 744mg | Fiber: 2g
Close up of a ladle full of cooked pasta e fagioli soup and a large pot full of more soup in the background.

How to Make Pasta E Fagioli – Step by Step Photos

Small slices of bacon frying in the bottom of a large dutch oven.

Slice 4 ounces of bacon (1/4 of a regular-size package) into smaller pieces and place in a large pot or dutch oven along with 1 Tablespoon of olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely diced 1 onion, 2 carrots, and 3 celery stalks; and mince 4 cloves of garlic.

A large dutch oven filled halfway with uncooked diced onions, diced carrots, diced celery with cooked bacon slices underneath and piles of dried red pepper, minced garlic and dried oregano, salt and pepper on top.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside for serving. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes). 

A large pot half filled with sauteed vegetables, uncooked white beans and crushed tomatoes, and a hand overhead pouring vegetable broth into the pot with a liquid measuring cup.

Add a 15 oz. can of white beans (drained and rinsed), a 28 oz. can of crushed tomatoes (with juices), 1 1/2 cups of water, and 2 cups of vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Large pot filled with pasta e fagioli soup simmering to cook before adding the final ingredients.

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Hand pouring uncooked ditalini into a pot of simmering pasta e fagioli soup.

Add 1 cup of small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Skip this step if you plan to keep leftovers or freeze this soup for later. Instead, cook the pasta in a separate pot according to package directions.

A close up shot of a wooden spoon raised above a cooked pot of pasta e fagioli soup.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

A large pot filled with cooked pasta e fagioli soup with a wooden spoon on the right side of the pot, and a hand tossing in grated parmesan cheese and chopped parsley sitting on top of the soup inside the pot.

Remove the pot from the heat and stir in the grated parmesan cheese and chopped parsley.

Finished Pasta e Fagioli soup with a wooden spoon sticking out of the top right side of the pot.

If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Side view of a bowl of pasta e fagioli soup topped with bacon, parsley and parmesan cheese with a black soup spoon and a torn piece of bread on the side.

Serve the soup in bowls topped with more chopped parsley, grated parmesan, fresh-cracked black pepper, reserved bacon pieces, and a side of warm, crusty bread. Buon appetito!

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