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It's a pasta kind of night🎉

One Pot Creamy Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 25 minutes

Ingredients:

  • 4 garlic cloves, peeled & sliced
  • 7 oz (1 jar) sun dried tomatoes, drained
  • 5¼ cups (1.25L) vegetable broth
  • 1 lb penne pasta
  • 2 cups broccoli
  • 2 carrots, peeled
  • 4 oz cream cheese
  • grated Parmesan cheese
  • 1/2 tbsp vegetable oil
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

Nutrition:

  • calories: 410
  • fat: 10g
  • cholesterol: 15mg
  • carbs: 66g
  • protein: 17g
  • sodium: 1090mg

Directions:

  • Place sliced garlic and 1 tbsp oil from sun dried tomatoes into a large pot.
  • Cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
  • Remove from heat, then add broth. Return pot to burner and increase heat to high. Cover pot and bring to a boil.
  • Once boiling, add pasta, then cover and simmer 8-10 minutes or until pasta is almost cooked but still firm.
  • Meanwhile, chop broccoli and place into medium to large sized bowl. Cut carrots in half and thinly slice.
  • Drain tomatoes and slice them into thin strips. Cut cream cheese into cubes.
  • Add vegetables, cream cheese, black pepper and salt to pasta. Stir until cream cheese is melted, then reduce heat to medium and cover.
  • Cook an additional 2-3 minutes, until vegetables are tender.
  • Top with grated parmesan and you're done!

Chili Mac and Cheese

Type: pasta, beef

Vegetarian: 🙁

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 8 oz ground beef
  • 1 onion, diced
  • 16 oz (1 box) elbow macaroni
  • 4 cups chicken broth
  • 3/4 cup canned white kidney beans, drained
  • 3/4 cup canned kidney beans, drained
  • 14 oz (1 can) diced tomatoes
  • 1½ tsp chili powder
  • 1½ tsp paprika powder
  • 1 tsp onion powder
  • 1½ tsp cumin
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3/4 cup shredded cheddar cheese

Nutrition:

  • calories: 750
  • fat: 35g
  • cholesterol: 90mg
  • carbs: 70g
  • protein: 44g
  • sodium: 1600mg

Directions:

  • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  • Add garlic, onion and ground beef together. Cook 3-5 minutes until browned, crumbling the beef as it cooks. Drain excess fat from pan.
  • Stir in chicken broth, tomatoes, beans, chili powder, cumin, salt and pepper.
  • Bring to a simmer and stir in pasta. Bring to a boil, then cover, reduce heat and simmer until pasta is cooked through, about 13 minutes.
  • Remove from heat. Top with cheese and cover until melted, about 2 minutes, then serve.

Sunset Thai Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 12 oz dry fettuccine
  • 4½ cups of vegetable broth
  • 1 large carrot, julienned
  • 1 red bell pepper, julienned
  • 4 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp peanut butter
  • 2 tbsp fresh ginger, minced
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp vegan worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 2 tsp fresh lemongrass, minced
  • 1/2 tsp fresh chili paste
  • 1/2 tsp turmeric
  • 1/2 lime, juiced (or 1 tbsp lime juice)

Nutrition:

  • calories: 750
  • fat: 35g
  • cholesterol: 90mg
  • carbs: 60g
  • protein: 11g
  • sodium: 1600mg

Directions:

  • In a large soup pot, add all the ingredients except for the lime juice, peanuts and cilantro. Don't worry if the noodles are not fully submerged! Cover the pot and bring to a boil.
  • Stir to combine thoroughly and reduce to a simmer. Continue cooking over medium-low heat for about 10-12 minutes, stirring occasionally.
  • Next, uncover the pot cook for another 2-3 minutes, until about 1/2 inch of sauce is remaining. Remove from heat, then stir in the lime juice.
  • Allow to cool for 2 minutes, then dig in!

Pasta Fagioli Soup

Type: soup, pasta

Vegetarian: 🙁

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 1 lb ground Italian sausage
  • 1 small onion, chopped
  • 2 tsp canola oil
  • 1 garlic clove, minced
  • 3½ cups water
  • 2 cups uncooked elbow macaroni
  • 2 cans (14 1/2 oz) reduced-sodium chicken broth
  • 2 cans (15 1/2 oz) cannelini beans, drained and rinsed
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 tsp italian seasoning
  • 1/2 tsp oregano
  • 1 tbsp tomato paste
  • 1 cup fresh spinach leaves, chopped
  • 2 tbsp shredded Parmesan cheese
  • 1 tsp salt
  • 1/4 tsp pepper

Nutrition:

  • calories: 450
  • fat: 14g
  • cholesterol: 58mg
  • carbs: 54g
  • protein: 32g
  • sodium: 1550mg

Directions:

  • In a large saucepan, cook sausage over medium heat until no longer pink; drain, remove from pan and set aside.
  • In the same pan, saute onion in oil until tender. Add garlic; saute 1 minute longer.
  • Add the water, beans, tomatoes, broth, macaroni and pepper and bring to a boil. Cook, uncovered, until macaroni is tender, 8-10 minutes.
  • Reduce heat to low; stir in sausage and spinach. Cook until spinach is wilted, 2-3 minutes. Garnish with cheese before the feast.

Skillet Ravioli Lasagna

Type: pasta

Vegetarian: 🙁

Vegan: 🙁

⏰ 20 minutes

Ingredients:

  • 1 (24 oz) package frozen ravioli
  • 1 lb lean ground beef
  • 1½ tsp dried oregano
  • 1/2 tsp garlic powder
  • 1 (28 oz) can crushed tomatoes
  • 8 oz fresh mozzarella balls, divided
  • 1/4 cup chopped fresh basil
  • 1/4 tsp ground pepper
  • 1/2 tsp salt

Nutrition:

  • calories: 485
  • fat: 5g
  • cholesterol: 125mg
  • carbs: 33g
  • protein: 38g
  • sodium: 1040mg

Directions:

  • Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
  • Meanwhile, cook ground beef in a large cast-iron or oven-safe skillet over medium-high heat until cooked through, about 5 minutes, crumbling the beef shortly after it begins to brown
  • Season with oregano, garlic powder, salt and pepper, then add tomatoes and basil; bring pot to a simmer.
  • Gently add the cooked ravioli and half of the mozzarella balls, making sure to submerge both the ravioli and mozzarella.
  • Scatter the remaining mozzarella balls over the top of the pasta. Carefully transfer the pan to the oven.
  • Broil until the cheese is melted, 2 to 3 minutes, allow to cool momentarily before serving in your favorite bowl.

Lasagna Bolognese Cups

Type: beef, pasta

Vegetarian: 🙁

Vegan: 🙁

⏰ 25 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 3 cloves crushed garlic
  • 1 egg, beaten
  • 28 oz (1 can) crushed tomatoes
  • 1 tbsp dried onions, minced
  • 1/2 cup red wine (or beef broth)
  • 1½ cups skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1½ cups shredded mozzarella
  • 24 wonton wrappers
  • 1½ tbsp dried basil, divided use
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sea salt

Nutrition:

  • calories: 290
  • fat: 15g
  • cholesterol: 125mg
  • carbs: 17g
  • protein: 20g
  • sodium: 580mg

Directions:

  • Preheat oven to 375 degrees.
  • In a large frying pan, heat olive oil on medium high heat. Add ground beef and cook for 5 to 7 minutes until meat is browned.
  • Add garlic, tomatoes, 1 tbsp dried basil (reserve ½ tbsp), salt, pepper, onions, and wine. Bring to a simmer for 10 minutes then remove from heat. Stir well to combine.
  • In a medium mixing bowl, mix together ricotta cheese, reserved dried basil, egg and parmesan cheese.
  • Spray the muffin tin with cooking spray. Line the bottom of each muffin cup with a wonton wrapper. Spoon about 1 tbsp of sauce onto the top of each wonton wrapper. Top with ricotta mixture and sprinkle with mozzarella cheese.
  • Place remaining wonton wrappers on top then another 1 tbsp of meat sauce, ricotta and mozarella cheese until all the cheese is used up. Save leftover sauce to serve with main dish!
  • Bake in the preheated oven for about 12 minutes or until lasagnas are cooked through and cheese is melted and bubbly. Cool for 5 minutes before carefully removing from the muffin tin.
  • Sprinkle with fresh herbs and serve with the extra Bolognese sauce put aside from earlier. Mission complete.

Tortellini Salad

Type: salad, pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 15 minutes

Ingredients:

  • 1 package (19 oz) frozen cheese tortellini
  • 1/2 cup mayonnaise
  • 1/4 cup 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 1/2 to 1 cup cherry tomatoes, halved
  • 2 tbsp lemon juice
  • 2 garlic cloves, minced
  • 8 cups romaine lettuce, shredded
  • 1 cup croutons

Nutrition:

  • calories: 252
  • fat: 14g
  • cholesterol: 17mg
  • carbs: 22g
  • protein: 8g
  • sodium: 390mg

Directions:

  • Begin by heating pot of water and cooking the tortellini according to package directions.
  • Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic.
  • Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan to the bowl.
  • Drizzle bowl with dressing, then toss salad to coat.
  • Top with croutons and you're done! Now watch it magically disappear.

Sun-Dried Tomato and Spinach Pasta

Type: pasta, vegetarian

Vegetarian: 😊

Vegan: 🙁

⏰ 30 minutes

Ingredients:

  • 5 oz baby spinach, coarsely chopped
  • 8 oz whole-wheat spaghetti
  • 1/2 cup sun-dried tomatoes, in oil
  • 1 tbsp oil from sun-dried tomatoes jar
  • 1/2 cup onion, halved and sliced
  • 3 cloves garlic, minced
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp unsalted butter

Nutrition:

  • calories: 380
  • fat: 16g
  • cholesterol: 26mg
  • carbs: 51g
  • protein: 13g
  • sodium: 330mg

Directions:

  • Place spinach in a colander in the sink. Bring a large pot of water to a boil over high heat. Add spaghetti and cook according to package directions.
  • Drain the pasta over the spinach; toss gently to help wilt the spinach.
  • Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
  • Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
  • Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute.
  • Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
  • Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.
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