Gabriela Goodwin on Instagram: "my favorite kind of meal ❤️🍝🌿 Recipe! ⬇️ • 8 oz penne • 2 cups cherry tomatoes • 4 garlic cloves, chopped • 2 tbsp olive oil • 3 tbsp chopped basil • 1/4 cup grated Parmesan • 3 tbsp grated pecorino • 1/4 cup @alessifoods pesto • zest and juice of 1 lemon • red pepper flakes, salt, pepper, Italian seasoning Bring a large pot of salted water to boil and cook the pasta until slightly underdone. Add the oil to a saucepan over medium heat. Add in the tomatoes and garlic and season with salt, pepper, Italian seasoning and red pepper flakes. Cook for a few minutes until the tomatoes start to release their liquid. Then add in the lemon zest and lemon juice. Add the strained pasta directly to the pan with the tomato sauce. Mix in the cheese, pesto and ba
Tania Lau-Fong on Instagram: "No-bake Summer Lasagna! ☀️ Today we’re turning a classic into a summer lasagna, packed with fresh tomatoes, zucchini, fresh basil and more. ❤️ Comment “recipe” and I’ll send it to you! https://cookingformysoul.com/summer-lasagna-no-bake/ #cookingformysoul #lasagna #summerlasagna #summerrecipes #comfortfood #summercooking #dinnerideas #easyrecipe #summervibes☀️"
The Pasta Table on Instagram: "✨Zucchini Cream Mezzi Rigatoni with Roasted Tomatoes & Burrata✨ This one’s addicting! Mezzi rigatoni tossed in a bright and light roasted zucchini sauce topped with fresh burrata, basil and roasted tomatoes 🥒🍝 Full recipe at the link in my bio! Ingredients: Zucchini Cream: - 2 medium zucchini, sliced - 2 tbsp. extra virgin olive oil - 4 garlic cloves, minced - 1/2 tsp. red chili flakes - 1/2 cup Parmigiano Reggiano, finely grated - 1/4 cup smoked scamorza or pecorino fiore sardo (optional if you want a slight smoky flavor) - 2 sprigs of basil - Juice of 1/2 lemon - Salt to taste Zucchini Cream Rigatoni: - 1/2 lb. mezzi rigatoni - 1 cup zucchini cream - 1/2 cup Parmigiano Reggiano, finely grated - 2 pints cherry tomatoes - 2 tbsp. extra virgi
Nico Pallotta on Instagram: "Easy Pasta Salad ⭐️ Get Recipe: https://theplantbasedschool.com/vegan-pasta-salad/ Our easy pasta salad combines fresh and crunchy vegetables with chewy pasta and a tangy Italian dressing. Making it is easy, and you only need simple ingredients. The combination of textures and flavors is spot on. ⭐️ Ingredients PASTA SALAD 8 ounces (230 grams) of arfalle pasta cooked in 2 quarts/8 cups/2 Liters water and 1 tablespoon/15 grams of sea salt. 1 can (15-ounces) (230 grams) of white beans drained and rinsed 2 cups (320 grams) cherry tomatoes quartered 1 heaping cup (150 grams) cucumber diced ½ cup (60 grams) olives ½ packed cup (90 grams) of sun-dried tomatoes preserved in oil, drained from the oil, and chopped ½ cup (100 grams) of corn canned or frozen. If froz
The Pasta Table on Instagram: "✨Cherry Tomato Bruschetta Pasta Salad✨ Bruschetta, but make it pasta salad! Marinated cherry tomatoes, mozzarella and basil add the perfect summery flavor to this pasta. It tastes exactly like tomato bruschetta but with pasta! 🍅🍝 Full recipe at the link in my bio! Ingredients: Bruschetta Pasta Salad: - 1/2 lb. mafalde corta or lasagnette pasta - 1/4 cup extra virgin olive oil - 6 garlic cloves, minced - 2 pints cherry tomatoes, halved or quartered - 1/4 cup white wine vinegar - 1/2 tbsp. oregano - Salt & pepper to taste - 1 cup mozzarella pearls - 1/3 cup basil chiffonade - 1 cup toasted sourdough croutons - 1 cup Parmigiano Reggiano, grated - Balsamic glaze Sourdough Croutons: - 3-4 slices sourdough bread - 1 tbsp. extra virgin olive oil - Salt
Sara Stewart, MS, CNS on Instagram: "always down for a weeknight pasta party 🫶🏻😍 this spinach, mushroom & parmesan pasta skillet is loaded with fresh veggies (yay nutrients) and as much cheese as you please. serve as is, or pair with shrimp or chicken for extra protein. enjoy! SPINACH, MUSHROOM, & PARMESAN PASTA SKILLET 12 ounces farfalle (bow tie) pasta (sub any other shape) • 2-3 tbsp olive oil • 3 cloves garlic • 12-16 ounces mushrooms, sliced • 6 cups fresh spinach • 1/2 cup chicken of vegetable broth • 1 tsp Italian seasoning • 1/2 cup parmesan of pecorino cheese, grated • 1 tsp red pepper flakes • salt and pepper to taste • 1) cook pasta until al dente, drain and set aside 2) heat 2 tbsp olive oil in large skillet. add mushrooms and sauté about 3 minutes • add garlic and cook
Claire on Instagram: "Creamy Pesto Chicken Pasta Bake ✨ My most viral recipe of 2024! What a year it’s been. I’m truly so grateful for all the love and support you’ve shown me this year. Cheers to a delicious 2025! Here’s how to make it: 1lb pasta of choice 1/2 cup sun-dried tomatoes + oil 1lb chicken 1 tbsp butter 1/2 yellow onion, diced Salt and pepper, to taste 1 tsp red pepper flakes (to taste) 1 tsp smoked paprika (to taste) 1 tsp oregano (to taste) 6-8 cloves of garlic, minced (to taste) 2 cups heavy cream (room temp) 1-2 cups cooked broccoli (to taste) 2 handfuls spinach 6-8 oz freshly shredded parmesan cheese (divided) 8 oz freshly shredded mozzarella (divided) 1/2 cup pesto, to taste (I recommend Costco brand) Parsley to garnish 1. Preheat oven to 350°F. Place the cream on t
Vegan Recipes Chef Ron Russell on Instagram: "Roasted Vegetable and Tomato Pasta Repost from @georgiamaysalamat Ingredients Serves 2-3 497 kcals 16.4g protein Tomato sauce - 400g tomatoes - 1 red onion - 2 garlic cloves - 1/2 red chilli, seeds removed - 1 tsp caster sugar - Salt and pepper Roasted veg - 1 courgette - 1 aubergine - 1 red pepper - 1 red onion - 100g cherry tomatoes - 200g pasta Garnish - Parmesan - Small bunch basil, finely shredded Start by prepped the tomato sauce. Cut the tomatoes into four and roughly chop the red onion. Cut the red chilli in half and remove the seeds and bash the garlic cloves. Add to a baking dish with drizzle of olive oil and a good pinch of salt and pepper. Roast for 30 minutes at 200°C. Cut the aubergine, courgette and red o
Maxine Sharf on Instagram: "Creamy chicken and broccoli sheet pan lasagna inspired by @giadadelaurentiis 🤍 ▪️16 oz. Dry Lasagna Noodles▪️Olive Oil▪️6 Tbsp Butter▪️6 Tbsp Flour▪️6 Cups Milk▪️2 tsp Kosher Salt▪️1/2 tsp Fresh Ground Black Pepper▪️1/4 tsp Nutmeg▪️1/8 tsp Cayenne Pepper▪️3 Cloves Garlic, finely chopped▪️16 oz. Broccoli, finely chopped▪️5 oz. Baby Spinach, roughly chopped▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)▪️1 Cup Grated Parmesan Cheese, divided▪️ 1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. 2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into piece
The Healthy Foodie🌱🍗 on Instagram: "🫒🥘 Roasted Veggie Ricotta Pasta. 🙏 Thank you: @britacooks 💝 ▪️1 Medium Zucchini, diced▪️1 Medium Yellow Summer Squash, diced▪️1/2 a Medium Yellow Onion, diced small▪️2 Cups Cherry Tomatoes▪️1/4 Cup Olive Oil▪️3/4 tsp Kosher Salt▪️ 1/2 tsp Pepper▪️3/4 Cup Ricotta▪️8 oz. Rotini Pasta▪️2 Cloves Garlic, minced▪️1/4 Cup Fresh Basil Leaves, sliced▪️1/4 Cup Grated Parmesan▪️1/2 a Lemon, juice▪️Maldon Salt (optional)▪️ . 🌱Vegan Modification: Sub in a soft plant based cheese for ricotta and nutritional yeast for parmesan . 1️⃣ Preheat oven to 400F 2️⃣ Add the zucchini, squash, onion, cherry tomatoes, olive oil, salt, and pepper to a 9”x13” baking dish and mix 3️⃣ Add the ricotta in dollops and bake for 40-50 mins, until tomatoes are blistered and veggie
Kasia Kratt | Abnehmen | Darm | Gesundheit on Instagram: "Lecker Zucchini plus feta 💟💟 Zutaten: - 400 g Nudeln - 200 g Feta-Käse - 2 kleine Zucchini oder 1 große - 3 Knoblauchzehen - 4 Esslöffel Olivenöl - Schale von 1/2 Zitrone + etwas Saft - 1 Strauß Basilikum - 50 g Pinienkerne - ca. 100 ml Nudelwasser - Salz und Pfeffer 1. Den Backofen auf 225 Grad vorheizen. 2. Die Zucchini in etwa 1 cm dicke Viertel schneiden. Den Knoblauch fein hacken. 3. Den Feta-Käse auf den Boden einer großen Auflaufform legen. Die Zucchini darauf verteilen, den Knoblauch und das Olivenöl dazugeben. Mit Salz und Pfeffer würzen 4. Etwa 20-30 Minuten in den Ofen schieben, bis die Zucchini gar sind 5. Die Nudeln kochen.Einen Teil des Nudelwassers aufbewahren. 6. Die Pinienkerne in einer trockenen, heißen Pfa
Marco on Instagram: "Did you know making gnocchi is this easy? Share your favorite gnocchi recipe in the comments, and I’ll make a video! Ratio (approximate) 1kg potatoes / 300g flour Red potatoes are the best choice, but other types work too. 🥚 eggs are optional 🥚 I mash the potatoes with a fork because a ricer can make them too gluey. The more flour you use, the firmer the gnocchi will be. Work quickly and avoid over-kneading for the best texture. You can store gnocchi for 2-3 days in the fridge or for months in the freezer. Just make sure to cover them with flour before storing. #cooking #food #gnocchi #homemade #pasta #italian #italianfood"
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