If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!
This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!
I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!
CLICK HERE TO GET THE RECIPE
And, here are the changes I made to the original BHG recipe:
1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.
2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.
3) I added more fresh thyme – it’s so good!
4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!
Hooray for veggie noodles! Or would voodles be the more correct term? Anyway, these noodles are full of color, flavor and most importantly fun! These nutritious noodles are made from fresh fruits and veggies.
Here are three reasons why you should include veggie noodles in your diet:
1. Low in Calorie
2. Higher in Fiber
3. Gluten Free
When it comes to veggie noodles, the sky really is the limit. There are countless options, combinations and recipes to enjoy. You just have to start with one! In the spirit of trying new things, take a look at my top 10 veggie noodle recipes to make this summer.
Possibly one of the most popular veggie noodles, the zoodle (zucchini noodle) pairs beautifully with classic Italian dishes. Smitten Studio‘s Zucchini Pasta with Mint-Pea Pesto recipe hits the nail on the head.
I don’t know if I could think of anything better than having a warm cup of chicken noodle soup right about now. Many thank-you’s to The Brewer and The Baker for your healthy and comforting Chicken Zoodle Soup recipe.
Currently oohing and aahing over the rich vibrant colors in this delightful dish. Check out the recipe (Purple Cauliflower Thai Green Coconut Curry with Carrot Noodles) at Inspiralized.
Granted, pumpkin is technically a fruit, but this recipe was just too good to pass up! Minimalist Baker‘s Homemade Pumpkin Pasta takes comfort food to a whole new level.
Inspiralized does it again! This Caprese Beet Noodle Pasta looks simply exquisite!
Serve The Kitchen McCabe‘s Butternut Squash Ravioli with Rosemary Browned Butter at any weekday luncheon. Your guests will be begging for the recipe after the first few bites.
Eat Drink Paleo‘s Show Off Paleo Lasagna is how you WANT homemade lasagna to taste.
Beyond Ramen‘s Sweet Potato Gnocchi with Sage and Brown Butter gives your grandma’s age old recipe a run for its money.
With The First Mess‘ Spaghetti Squash Noodle Bowl + Lime Peanut Sauce recipe, you won’t need store-bought pasta.
I hope you enjoy making your noodles, zoodles, boodles and coodles (that was a mouthful wasn’t it?)!
Looking for an easy (and delicious) weeknight dinner that you can make in under 30 minutes? I’ve got one for you right here! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – and I love making easy recipes even simpler! That’s exactly what I did with this delicious pasta recipe that I found in Better Homes & Gardens archives – Garlic Parmesan Chicken and Noodles Recipe :
It’s a delicious creamy pasta with chicken and peas in a homemade creamy sauce (basically, a simplified Alfredo sauce). The recipe uses very simple ingredients, it takes only 30 minutes to make this dish, yet it tastes like an entree from a fine Italian restaurant – you’ll love it! The bread crumbs really take this creamy pasta dish to the next level. Use regular bread crumbs, or, for even better results, seasoned ones!
CLICK HERE TO GET THE RECIPE
And, here are the changes I made to the original BHG recipe:
- I used just regular fettuccine pasta instead of wide egg noodles – because that’s what I had available.
- I used half-and-half, not milk. It made the pasta dish creamier and allowed the sauce to thicken more easily.
- You might need to use more Parmesan cheese to thicken the sauce.
- Make sure to season your pasta dish with just enough salt before serving it on individual plates.
- AND HERE IS WHERE I SIMPLIFIED THIS EASY 30-MINUTE RECIPE EVEN FURTHER: I skipped the step where you bake each serving in individual casserole bowls topped with the butter-breadcrumb-Parmesan mixture on top. I skipped this oven step completely. What I did instead was I used regular plates (not individual casserole bowls), and just topped each serving of pasta GENEROUSLY with seasoned bread crumbs. That’s it! No need to bake. Everything is made on the stove top. EVERYBODY loved it this way! Especially me (since it made this wonderful dish even simpler)!
If you want to make the original BHG recipe gluten free, do the following TWO SIMPLE substitutions:
- Use gluten-free brown-rice fettuccine or gluten-free egg noodles.
- Use gluten-free bread crumbs or gluten-free stuffing, processed into fine crumbs in a food processor.
And, here are a couple of step-by-step photos of the cooking process. I used 2 pound purchased roasted chicken just like what the recipe calls for:
I removed chicken from bones, discarded skin and bones; and shredded chicken:
Then, I combined shredded chicken with peas and garlic in a pan:
Finally, I added half-and-half and the cheese, heated everything up to a boiling point and simmered the pasta in the sauce until the dish was bubbly, and the cheese melted (you might need to add extra cheese):
Hey guys! I’m Shawn, and I’ve been creating recipes over at I Wash You Dry for nearly 5 years now. I’m stoked to be one of BHG’s new contributors to Delish Dish and share some mouthwatering recipes with you.
You should know that I’m all about quick and easy recipes, so when I saw this Cheesy Pasta-Stuffed Shells recipe, I knew immediately that I needed to give it a try.
I think the first thing I noticed about this recipe was the fact that it was tiny pasta shells stuffed inside jumbo pasta shells. I mean, that’s a carb-lover’s dream right there. Then all the cheese… swoon.
The original recipe calls for Gruyere and sharp cheddar cheese. But I couldn’t help feeling like I needed to substitute the Gruyere with equal parts mozzarella and switch out the sharp cheddar with 1 cup of parmesan cheese and, because I’m a rebel, I decided to add in 1 cup of ricotta cheese too. The cheesy mixture resembled a silky and cheesy lasagna filling that the tiny shells were tossed in before being stuffed inside the larger shells.
This simple and comforting pasta dish can easily be adapted to whatever you’re in the mood for. Want to add more greens? Sauté a few handfuls of spinach and stir it into the sauce! Want to beef it up? Crumble and brown 1/2 pound of Italian sausage and sprinkle it over the cooked pasta shells before you bake it!
The possibilities are endless, so grab this Cheesy Pasta-Stuffed Shells recipe and make it your own tonight!
Hi it’s Beth again, assistant food editor for bhg.com, and I have a confession to make. I love pasta. I love that it’s always quick, always delicious, and easy to throw together. So when I saw this Artichoke and Tomato Pasta recipe from the May issue of Better Homes and Gardens, I knew I had to try it. Since it uses ingredients I already had in my cupboard – canned tomatoes, artichokes, garlic, and pasta – I didn’t even have to go out and buy any groceries. Which is awesome especially when you’re trying to throw together a quick meal on a Monday night and don’t want to have to make that extra trip to the store.
The prep for this recipe was seriously a breeze. I cooked the pasta while I put together the sauce which included sweet onion, garlic, tomatoes, chopped artichoke and just a dash of salt and pepper. In the world of homemade pasta sauce, the simpler, the better in my book.
Also, I may have used a little more Parmesan cheese than the recipe called for, but then again I tend to lose all self-control when I’m around Parmesan. A few fresh basil leaves finished off this simple twist on plain old spaghetti. I used fettucine noodles and liked how they really held up the chunky tomato sauce.
And that’s it! In minutes, I had a satisfying pasta dinner that I will definitely be making over and over again on those busy weeknights when you just want something quick and delicious. Get the recipe here!