Spinach Pasta

Spinach Pasta

  • Servings: 4-6
  • Difficulty: easy
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When I made my Chicken with Pesto dish I had to make some kind of pasta dish to complement it.

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I wanted a light sauce but full of amazing flavors and easy to eat….Pasta is such a perfect partner to a chicken dish no matter how its cooked… Continue reading

Spaghetti Squash

Spaghetti Squash

  • Servings: 6
  • Difficulty: easy
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Recently I became a big fan of Spaghetti squash, its a healthy alternative to regular pasta.


Continue reading

Chicken Pasta Helper

Chicken Pasta Helper

  • Servings: 4-6
  • Difficulty: easy
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Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat. Continue reading

Cheese sauce

Cheese sauce

  • Servings: 8-12
  • Difficulty: easy
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I tested a cheese sauce last night and it turned out delicious, hearty,
and cheesy goodness… And the meat added an extra delicious flavor.

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I also used the same sauce to test my homemade Nachos and it turned out as
delicious as the Penne dish.

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Also tested this sauce with steamed vegetables and there are no words to
describe the flavor, all I could say that it is absolutely delicious.

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I am still in the testing stages with this sauce; I have to try and work on
it few more time, so I won’t post it just yet.

I promise I will once I get it perfect and up to standard to post.

Pasta with seafood Medley

pasta seafood

  • Servings: 4-6
  • Difficulty: easy
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Seafood and pasta is the most delicious combination of food!

There is nothing like the taste of mini scallops, baby octopus, and oyster in rich garlicky broth! Add a touch of lemon juice and its zest and you have a light healthy meal in no time!

Seafood is one of the healthiest protein and the easiest to cook, with a whole-wheat pasta to complete a healthy delicious meal. In addition, do not forget the crusty bread to soak up all that succulent to die for broth!

.2 Lbs. seafood medley (mixed baby octopus, baby shrimp, oyster, mini scallop and sliced calamari).

.4 tbsp olive oil

.1 cup water

.1/2 cup white wine (alcohol free)

.2 tbsp butter

.4 cloves garlic minced

.1 tbsp salt

.1 tbsp black pepper

.1/2 tsp. crushed red pepper

.1 tbsp chopped fresh parsley

.1 can whole Corn kernel 15.25 oz

.2 medium Shallots chopped

.1 cup freshly grated parmesan cheese plus more for serving

.1/2 cup freshly grated fontinella cheese

.Juice and zest of 1 lemon

In a medium sauce pot heat olive oil and butter add shallots, sauté until soft.  Add garlic and cook for few seconds.

Add water, wine, salt, black pepper and red crushed pepper bring to boil. Add seafood, cook for two to three minutes.  With slotted spoon remove the seafood and set aside.

Add corn to the broth and cook for 5 minutes. Return the seafood and mix well.  Turn the heat off.

Cook your pasta according to the package instruction.

Drain the pasta and add to the seafood, add cheese, lemon juice, zest and mix until all combined.

Top with fresh chopped parsley, grated cheese and serve with crusty bread. Enjoy!

Fresh basil could replace the parsley if desire.