Quick & Easy Pasta Dishes For Busy Women

It’s been too long since we’ve had a recipe post! I saw this cute meal over at xoJane for Farfalle & Parmesan and knew I had to modify it. I did and it was yummy. We’re doing a Recipe Remix to make it more filling and nutritious.

– 1 and a half cups cooked pasta: farfalle, penne, linguine
– 6-9 mushrooms: baby bella, cremini, etc. by preference
– 1 clove of garlic, finely chopped (or more to taste)
– 1 Tbsp each extra-virgin olive oil and butter to drizzle
– basil, oregano, cilantro or rosemary – fresh if you have it
– shaved parmesan or goat cheese to taste

– add a protein: organic tofu or meat (grilled chicken)

– add greens: swiss chard, kale, spinach, asparagus, peas or edamame

– add rainbow peppers for a splash of color
– sea salt and cracked pepper to taste

Wash and slice mushrooms and peppers. Frozen vegetables work very well for this type of meal and is budget-friendly. You can add them to the pot half-way through your pasta cooking. Drain in a colander, mixing a few spoonfuls of hot pasta water with the olive oil/butter combo as a light broth to coat.

Options: Substitute regular pasta for whole wheat or spinach pasta. Or switch it out entirely for quinoa. You can also add cream of mushroom soup and 2% Greek yogurt to make a sauce reduction for a heartier dinner if serving as a main dish. I also like adding a little garlic powder and perhaps black olives, but this comes down to preferences. Add more pasta and you can use the leftovers for lunch with a side salad. ENJOY!

3 Replies to “Quick & Easy Pasta Dishes For Busy Women”

  1. Have to add Chef Chloe's avocado pesto. I've substituted walnuts for pine nuts. You can also make this in the blender if you don't have a food processor or don't feel like messing with it. Just crush the notes first and tear the basil leaves.

    Ingredients

    1 pound linguine
    1 bunch fresh basil, reserve some leaves for garnish
    ½ cup pine nuts
    2 avocados, pitted and peeled
    2 tablespoons lemon juice
    3 cloves garlic
    ½ cup olive oil
    Sea salt
    Freshly ground black pepper
    1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

    Procedure

    Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

    Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

    Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
    chefchloe.com/entrees/avocado-pesto-pasta.htm

    1. Thanks for the suggestion. The only reason why I didn’t advocate nuts is keeping an eye on the caloric intake. Also so many people have allergies these days.

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