Lemony pasta with chicken and zucchini
Pasta 250 g, spiral variety 90 G Shortcut bacon 500 g, Skinless chicken breast cut into 2cm pieces 1 Red onion medium, halved, thinly sliced 1/4 tsp Dried chilli flakes 2 Zucchini medium, quartered lengthways, cut into 1cm pieces 150g Cherry tomatoes Fresh basil ½ cup(s), leaves Fresh lemon rind, 1 tsp, finely grated Lemon juice Oil spray
Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain, reserving ¼ cup (60 ml) cooking water.
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium–high heat. Cook bacon, stirring, for 2–3 minutes, until crisp. Transfer to a bowl. Add chicken to pan and cook, stirring, for 4 minutes or until just cooked through. Transfer chicken to the bowl with bacon.
Lightly spray same frying pan again with oil. Cook onion and chilli, stirring, for 2 minutes or until onion is golden. Add zucchini and cook, stirring, for 3 minutes or until zucchini is tender.
Return chicken and bacon to pan with any extra resting juices. Add pasta, tomatoes, basil, lemon zest and juice. Season with salt and pepper and cook, stirring for 2–3 minutes, until combined and heated through.
Stir in reserved pasta cooking water, 1 tablespoon at a time, to moisten, if required. Serve.
Mushroom & Spinach Pasta Bake
2.5 cups whole wheat penne pasta
2 cups Ragu Homestyle Thick and Hearty Mushroom Sauce
1 tsp garlic
2 cups mushrooms
2 cups spinach/arugula mix
4 oz . fresh mozzarella
Italian seasoning to taste
Preheat oven to 350 degrees.
Cook the pasta according to directions. Rinse with cold water and set aside.
In a mixing bowl, combine the pasta, sauce, garlic, mushrooms, and lettuce. Mix until everything is evenly coated.
Pour the mixture into a baking dish and top with fresh mozzarella. Season to taste.
Bake for about 20-25 minutes. Serve hot and enjoy!
Creamy Salmon Pasta Recipe
Dairy free, creamy, and DELICIOUS. This Creamy Salmon Pasta Recipe is easy to put together and can be made in 30 minutes or less for a healthy weeknight dinner!
8 oz. pasta (of choice)
4 salmon filets (skinless)
1/2 cup olive oil
1/2 cup almond flour
1 1/2 cups unsweetened almond milk
2 tsp garlic powder
salt/pepper (to taste)
Cook the pasta according to directions, drain, and set aside.
Season the salmon filets with salt and pepper and set aside.
Cook the salmon filets with 1 Tbsp of the oil over medium heat for about 4-6 minutes on each side (or until it feels firm to the touch and is fully cooked).
While the salmon is cooking, whisk together the almond milk, garlic powder, and salt/pepper (to taste) in a mixing bowl until smooth.
Heat the olive oil in a sauce pan over medium-high heat.
Add in the almond flour and whisk to create a paste.
Add in the almond milk mixture and whisk, bringing to a simmer.
Continue to simmer and whisk continously for about 7-10 minutes as the sauce heats up, reduces, and thickens.
Remove from heat and let the sauce sit for about 3 minutes.
Add in the pasta and stir, coating it evenly in the creamy sauce.
Cut the salmon into small pieces and lightly mix it into the pasta and sauce.
Serve and enjoy!