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 comments to Quick & Easy Pasta Dishes For Busy Women

  • liftingasweclimb

    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

    • Faith

      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.