Tag Archives: pasta

Garlic Shrimp with Pesto Pasta

Garlic Shrimp with Pesto Pasta

This was beyond delicious!  So fast and easy, healthy, yet comforting too!  I’ve having it again very soon, it’s that good. I made a healthy pesto, Kale & Spinach Pesto, put it in the frig to meld together, then went to cleaning.  Fast forward it’s almost noon and I’m starving, I quickly thawed out some shrimp, started some water to boil, shrimp thawed, throw it in the pan with some garlic and olive oil, throw pasta in the boiling water, and in 10 minutes, lunch is done with some leftover shrimp for another meal.

Garlic Shrimp with Pesto Pasta

1/2 box of angel hair pasta

12-14 oz bag of frozen shrimp, thawed

2 cloves of garlic

2 TSBP olive oil

salt & pepper

In a pot, bring water to a boil and toss in pasta. Meanwhile, add olive oil to a separate pan, add garlic and cook over medium for  a minute and add shrimp and cook for 3 to 4 minutes until shrimp turn pink. Add 2 TBSP of Kale & Spinach Pesto stir to combine over low heat, the strain pasta and add to shrimp and toss to combine.  Serve immediately, add additional Parmesan cheese if desired.


Pasta Bake with Summer Veggies

Baked Pasta with Veggies 039 You know how at this time of the year, you either have a ton of veggies from your garden, your neighbor’s garden or the cheapest things at the farm stand is tomatoes, squash and zucchini?? Well this recipe will help you use up some of them and it’s figure friendly, too! Baked Pasta with Veggies 006 It’s also a great recipe for Meatless Monday so it’s also a money saver.Baked Pasta with Veggies 013 Baked Pasta with Veggies 014 Dice up some yellow squash, zucchini and onion Baked Pasta with Veggies 020Some tomatoes and garlic Baked Pasta with Veggies 024 Add the squash, zucchini and onion to a large skillet with a little olive oil over medium heat and saute Baked Pasta with Veggies 026 Add in tomatoes and garlic Baked Pasta with Veggies 027 Baked Pasta with Veggies 030 some cooked noodles, ricotta cheese, an egg and stir Baked Pasta with Veggies 032 Put in a 7 x 11 sprayed baking dish, top with Parmesan cheese and bake until bubbly and dinner’s done! Baked Pasta with Veggies 036

Pasta Bake with Summer Veggies

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1/3 box of corkscrew pasta, cooked to package directions

1 TBSP olive oil

2 cups of chopped yellow squash

1 cup of zucchini

1/2 cup of onion

2 cups of chopped tomatoes

2 cloves of garlic, minced

2 TBSP chopped fresh basil

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1/2 cup part skim ricotta cheese

1 egg, beaten salt and pepper

1/2 cup of reduced fat Parmesan cheese

Preheat oven to 400 degrees.  In a large skillet over medium heat, add olive oil, squash, zucchini and onion, saute for 5 to 7 minutes.  Then add in garlic and tomatoes, saute for 5 more minutes.  Remove from heat, add in pasta, ricotta, basil oregano and red pepper flakes.  Stir to combine add egg then pour into casserole dish and top with Parmesan cheese, bake for 15 to 20 minutes until bubbly and hot.  Let it stand for a few minutes before serving.  Add additional basil if desired

Pasta with Veggies

Pasta and Veggies

You know how swim suit season goes on allllll summer, and you start out doing really good. Not overindulgent, but the holiday parties keep coming, basically one a month for summer, plus it’s so easy to get together, because hello you can entertain outside, so you don’t have to clean the house as much.  Then your swim suit starts to feel tight, ugh!

Well this pasta is all veggies and with the eggplant it’s hearty enough that you don’t miss the meat at all! And if you go to the farmer’s market you can get almost everything you need for the recipe, just add a couple pantry items


Pasta & veggies

Start out slicing your eggplant and salt it on a rack with a sheet pan under it to make clean up easier.


eggplant & pina cola cake 005

Chop up an onion & some garlic and a pepper(pepper missed the photo shoot)

Pasta & Veggies


Saute them in a little olive oil

Pasta & Veggie Pasta & Veggie


Chop up the eggplant & add to the mix


Pasta & Veggies

Boil off some swirly noodles

Pasta & Veggies Pasta & Veggies


Add tomatoes to the eggplant mixture, chop up basil

Pasta & Veggie Pasta & Veggie Pasta & Veggie

Stir in cooked pasta, Parmesan Cheese, and chopped basil and dinner’s done

It’s a nice hearty meal that’s great for a meatless Monday!

Pasta & Veggie

  • Servings: 4
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1/2 box corkscrew pasta

1 medium onion, chopped

4 cloves of garlic, minced

1 medium pepper, chopped

1 large to 2 medium eggplants, sliced but leave the peel on

1 28 oz. can of diced tomatoes

Fresh Basil chopped

Parmesan Cheese to taste

Start with your sliced eggplant, place it on a baking rack over a sheet pan and sprinkle with kosher salt, wait about 10 minutes and turn and sprinkle again wait about 5 minutes and rinse, chop and set aside.  Saute chopped onion, garlic and pepper for about 5 minutes, add eggplant and cook for 8 minutes until it’s tender.  Add canned tomatoes, add salt and pepper, cook for 5 minutes, toss in pasta, and basil, then stir in Parmesan Cheese. Stir and serve!


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