Pastas – Page 2 – FoodWatcher

Marry Me Chickpeas and Orzo

“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy […]

It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!

That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)

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Ravioli Lasagna

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time. Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡ We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a […]

This ravioli lasagna recipe is super-easy to make with 8 ingredients and only 15 minutes of hands-on prep time.

Say hello to one of my longtime favorite shortcut recipes — ravioli lasagna. ♡

We’re all big lasagna fans here in our house. But let’s be real, layering up a pan of classic lasagna is a labor of love, and one that rarely seems to fit into my schedule in this season of life with two little ones. Ravioli lasagna, however, couldn’t be easier!

Simply sauté a big pan of Italian sausage, onion and garlic and combine with your favorite marinara to make a quick meat sauce. (Or you can skip the sausage and keep this recipe vegetarian.) Layer the sauce in a baking dish with frozen tortellini (no need to thaw), ricotta and lots of mozzarella. Pop the pan in the oven and bake until the mix is hot and bubbly. Then top with extra Parmesan and fresh basil and dive on in. The ravioli swap magically provides all of the textures and flavors we all love in traditional lasagna without all of the work. And when layered with all of these classic ingredients tastes absolutely delicious.

Feel free to use whatever flavor of ravioli and marinara sauce that you love best. And if you’d like to toss in some extra veggies or greens, by all means, go for it. This recipe is incredibly flexible and reliable. So the next time you’re at the store, pop a few bags of frozen ravioli in your cart and let’s make a big pan of “lasagna” together!

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Lemony Broccoli Pesto Pasta

This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors. Your veggies, greens, and pasta…all in one gorgeous dish! ♡ We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to […]

This vibrant lemony broccoli pesto pasta is quick and easy to make and full of fresh flavors.

Your veggies, greens, and pasta…all in one gorgeous dish! ♡

We’re all big fans of this lemony broccoli pesto pasta here in our house for different reasons. Teo, our toddler, loves the vibrant color and has taken to calling this recipe “super-green pasta”, since we have a lot of toddler-talk lately around here about how green veggies help keep our bodies nice and strong. My husband, Barclay, has yet to meet a pesto or broccoli dish that he doesn’t love, so this one was already a hit the first time I even mentioned the idea. And I — currently 38-weeks pregnant and highly motivated to get dinner on the table and off my feet stat, lol — really appreciate how a few easy shortcuts can bring this recipe together in just about 30 minutes of so. Plus, it’s absolutely delicious!!

I highly recommend using a bag of pre-cut refrigerated or frozen broccoli florets here to save you a bit of prep time. Then you can just toss them into the hot pasta water for a quick cook, transfer the broccoli to a food processor while the pasta cooks to purée it into a nutrient- and flavor-packed pesto with fresh spinach, lots of fresh basil, garlic, lemon, Parmesan, pine nuts (or almonds) and olive oil, then combine the sauce with perfectly al dente pasta to create a gorgeous pesto pasta.

It’s a fabulous dish served just on its own, or you’re of course welcome to mix in your favorite cooked protein (such as shrimp, chicken, salmon, Italian sausage) or roasted veggies if you would like. Or if you happen to be craving pasta salad on a nice warm day, this recipe works just as well served chilled instead of hot. Options, options.

However you make this one, I feel certain you’re going to love it as much as we do. So grab some broccoli and let’s make a big batch of pesto pasta together!

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Creamy Garlic Mushroom Orzo

This creamy garlic mushroom orzo pasta recipe is easy to make and always so comforting and delicious. Say hello to one of my favorite back-pocket recipes that’s elegant enough to dress up for a dinner party or date night…yet also totally easy enough to whip up for a busy weeknight dinner in. ♡ This comforting […]

This creamy garlic mushroom orzo pasta recipe is easy to make and always so comforting and delicious.

Say hello to one of my favorite back-pocket recipes that’s elegant enough to dress up for a dinner party or date night…yet also totally easy enough to whip up for a busy weeknight dinner in. ♡

This comforting creamy garlic mushroom orzo works for just about any occasion. And here in our house, it is always such a winner. It’s made with a full pound of mushrooms, which we’ll sauté in butter with garlic and shallots until browned and extra-flavorful. To those, we’ll layer in a creamy basil sauce made with lots of umami-rich Parmesan, plus some (optional) lemon juice and zest if you’d like. And just before serving, everything is mixed together with al dente orzo and fresh spinach to create a well-balanced, comforting, and beautiful pasta dish that everyone is certain to love.

We generally serve this dish vegetarian in our house, but feel free to add in an extra protein (Italian sausage, chicken, shrimp, etc) or some meatballs if you would like. You’re also totally welcome to add in some extra veggies or sun-dried tomatoes, or change the seasonings here completely (ideas below). The dish itself is quite flexible and versatile, so it’s a great one to bookmark and customize with whatever ingredients you happen to be craving and have on hand.

Let’s make some orzo!

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Lentil Bolognese

This hearty lentil bolognese recipe is naturally gluten-free and vegan and simmered with the most delicious bold and savory flavors. On those days when you’re craving a cozy bowl of pasta alla bolognese but prefer to skip the meat, this lentil bolognese is here for you. ♡ We end up making some version of this […]

This hearty lentil bolognese recipe is naturally gluten-free and vegan and simmered with the most delicious bold and savory flavors.

Lentil Bolognese with Pasta

On those days when you’re craving a cozy bowl of pasta alla bolognese but prefer to skip the meat, this lentil bolognese is here for you. ♡

We end up making some version of this plant-based bolognese most often in our house, especially so that my vegetarian husband and lentil-obsessed toddler can enjoy it. But I’m pretty sure that any meat-eaters in your own house will love it too!

The earthy lentils here add a wonderfully hearty texture and earthy flavor to the sauce, plus a generous extra dose of protein, which I love. And it’s hard to see, but there are a ton of finely-chopped mushrooms hiding in there too, which help to add that classically “meaty” umami flavor to the sauce along with the traditional carrots, onion and celery. I admittedly like to go big on seasonings when it comes to bolognese, with lots of garlic, herbs, crushed red pepper flakes, and a hint of balsamic vinegar added in for lots of savory flavor. And while traditional bolognese is usually finished with dairy milk, you’re welcome to sub in your favorite plain plant-based milk if you would like to make this recipe vegan.

Heads up that this recipe makes a big batch of sauce! So you can either use it to make a big pot of pasta, or save some of the leftovers sauce to freeze for later or serve again with gnocchi, polenta, potatoes, or whatever else sounds good.

Let’s simmer up a big batch together!
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