The post Shrimp Pasta Primavera Recipe appeared first on The Girl on Bloor.
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Enjoy a guilt-free indulgence with this shrimp pasta primavera. Packed with vibrant flavors, fresh vegetables, and succulent shrimp, all tossed in a light yet creamy sauce, it's sooo satisfying and nutritious!
Why you'll love this recipe
- Quick weeknight dinner: Stress-free and delicious for those busy weeks.
- Lighter comfort food: All the flavour, none of the guilt.
Ingredients and substitutions
- Spaghetti – you can make this recipe with any pasta of your choice like bowtie or penne noodles.
- Pasta water – this will help thicken the sauce. You could also use a cornstarch slurry or a potato starch slurry.
- Butter – or your favourite butter substitute like margarine.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Red onion – white onion or yellow onion can be used instead.
- Frozen shrimp – you could also try making this recipe with chicken breast or chicken thighs! Leave the protein out entirely if you want a vegetarian dish.
- Broccoli – substitute for another veggie of your choice like brussels sprouts, cauliflower or asparagus.
- Lemon zest – leave this out if you don't have any on hand.
- Red chili flakes – this adds a bit of kick, so if you're not a fan of spice, you can skip the red chili flakes.
- Flour – cornstarch or potato starch can be used instead.
- Lemon juice – freshly squeezed or bottled lemon juice can be used.
- Milk – I use 2% milk, but you could also use heavy cream or a dairy-free milk of your choice.
- Parmesan – nutritional yeast is a great dairy-free substitute.
- Sundried tomatoes – roasted red peppers would also be good here.
- Frozen peas – substitute for another frozen veggie of your choice like frozen corn.
How to make shrimp primavera
Step 1: Cook the noodles.
Cook the pasta, saving about 1 cup of the pasta water.
Step 2: Sauté the garlic and onions.
Sauté the minced garlic and chopped onions..
Step 3: Add the shrimp and veggies.
Cook shrimp and vegetables the shrimp are pink and the vegetables are tender-crisp.
Step 4: Make the sauce.
Whisk together the sauce ingredients.
Step 5: Add sundried tomatoes and peas.
Stir in the sundried tomatoes and peas to the skillet.
Step 6: Mix in the pasta and pasta water.
Add the cooked pasta and pasta water to the skillet.
Step 7: Toss.
Toss gently until everything is evenly combined.
Step 8: Serve and enjoy!
Serve and enjoy the deliciousness!
Recipe Tips
- Shrimp savvy: Don't overcook the shrimp, and remember that smaller shrimp cook faster.
- Prep ahead: Chop your veggies before you start cooking to save time.
- Pasta perfection: Salt the pasta water generously and cook the past al dente.
- Put it all together: Combine pasta and veggies to the sauce gently to avoid breaking the pasta or overcooking the shrimp. If the sauce is too thick, add a little more pasta water.
Frequently asked questions
Do I need to peel and devein the shrimp?
Yes, I'd recommend peeling and deveining shrimp before cooking. You can also buy them pre-peeled and deveined to save time.
How do I know when the shrimp are cooked through?
The shrimp should be pink and opaque throughout. They will also curl slightly.
Can I use pre-cooked shrimp?
While fresh or thawed shrimp are ideal, you could use pre-cooked shrimp in a pinch. Add them at the very end of cooking just to heat them through, since they're already cooked. Be careful not to overheat them as they can become rubbery.
Can I add wine to the sauce?
Yes, a splash of white wine (like Pinot Grigio or Sauvignon Blanc) can add nice depth of flavour to the sauce. Add it after sautéing the garlic and onions and let it reduce slightly before adding the other sauce ingredients.
What to serve with shrimp primavera
This pasta primavera with shrimp is pretty much an entire meal on its own! If you're looking for side dish ideas, here are some of my favourites:
- Garlic bread or crusty bread
- Brussels sprouts salad
- Kale salad
- Glazed carrots
- Asparagus
How to store and reheat
Store: Place cooled pasta in an airtight container and refrigerate for up to 3 days.
Reheat: Warm on the stovetop over medium heat, adding a splash of cream or broth to maintain creaminess, until heated through.
Freeze & Reheat from Frozen: I don't recommend freezing this dish, as the creamy sauce may separate, and the texture of the shrimp and vegetables can get mushy.
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing any leftovers.
Shrimp Pasta Primavera Recipe
This lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!
Servings 6 servings
Calories 528kcal
Ingredients
- 1 lb spaghetti
- 1/4 cup reserved pasta water
- 2 tbsp butter
- 4 cloves garlic minced
- 1/2 red onion, finely chopped
- 1 lb frozen shrimp deshelled and defrosted (about 35 shrimp)
- 1 head broccoli
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red chili flakes
- 1 tbsp flour
- 1 tbsp lemon juice
- 1/2 cup 2% milk
- 2/3 cup grated parmesan cheese
- 1/2 cup sundried tomatoes sliced (packed in oil)
- 1/2 cup frozen peas defrosted
Instructions
- Heat a large pot of boiling water on high heat. When boiling, cook spaghetti for about 8 minutes until al dente, then drain, reserving 1/4 cup of the pasta water.
- Meanwhile, defrost and peel shrimp and prepare veggies. In a large pan, heat butter over medium-high heat. Add garlic and onions and sauté for 30 seconds. Add shrimp, broccoli, lemon zest, salt, pepper and red chili flakes, cooking for 2-3 minutes until shrimp starts to grow pink.
- Add flour, lemon juice, milk and cheese, whisking to get rid of lumps.
- Add sundried tomatoes and peas, cooking for another 3-4 minutes until sauce starts to thicken.
- Add pasta and a little bit of reserved pasta water, then cook on high for 2-3 minutes, tossing until well mixed. Serve and enjoy!
Notes
Use a different noodle of your choice like bowtie or penne pasta.
Swap out the shrimp for chicken breasts or chicken thighs.
If you forget to reserve some of the pasta water, use a cornstarch slurry or potato starch slurry to thicken the sauce.
Store the leftovers in the fridge for 2 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 528kcal | Carbohydrates: 74g | Protein: 35g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 212mg | Sodium: 1253mg | Potassium: 956mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1088IU | Vitamin C: 104mg | Calcium: 339mg | Iron: 5mg
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]]>The post Creamy Cajun Chicken Pasta appeared first on The Girl on Bloor.
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This comforting dinner comes together so fast with minimal cleanup. It's perfect for a cozy and slow night at home.
Why you'll love this recipe
- One-pot wonder: Minimal cleanup means more time to enjoy your meal.
- Customizable: Adjust the spice level and swap in your favourite veggies to make it your own.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Boneless skinless chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
- Yellow onion – white onion or shallots can be used instead.
- Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
- Cajun seasoning – use a store-bought blend or make your own homemade blend using paprika, onion powder, garlic powder, oregano, thyme and cayenne pepper.
- Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
- Chicken broth – vegetable broth would be the best substitute here.
- Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
- Green and red pepper – use any combination of colour bell peppers of your choice.
- Heavy cream – you can swap out the heavy cream for half-and-half or 2% milk instead, but the pasta won’t be as creamy.
- Cilantro – leave this out altogether if you’re not a fan of cilantro or garnish with another fresh spice like parsley or basil.
How to make Cajun chicken pasta
Step 1: Cook the chicken.
Sauté until lightly cooked.
Step 2: Toss in onion, garlic and seasoning.
Add onion, garlic, Cajun spices, salt and pepper, and sauté.
Step 3: Add remaining ingredients.
Mix in the diced tomatoes, pasta and chicken broth. .
Step 4: Mix in cream and peppers.
Stir in the bell peppers and heavy cream. Garnish with cilantro and serve!
Recipe Variations
This creamy Cajun chicken pasta is super customizable! Try out some of these different variations to make the dish your own:
- Vegetarian: Make this pasta vegetarian by leaving out the chicken (or substituting it for tofu), and swapping out the chicken broth for vegetable broth.
- Protein: This pasta would also be delicious with shrimp, steak or turkey.
- Low-carb: Swap out the regular noodles for zucchini noodles. You don't need to cook the zoodles in the sauce; just serve the sauce over them.
- Dairy-free: Use your favourite non-dairy milk instead of heavy cream. The pasta won't be as creamy but it'll still be delicious.
- Noodles: Instead of scoobi do noodles, use another variety of pasta like penne pasta or rotini. Gluten-free pasta would work, but you'll need to adjust the cooking time.
Frequently asked questions
How do I avoid overcooking the chicken?
Cook the chicken on medium-high heat until it’s golden brown and reaches an internal temperature of 165°F (75°C).
Can I make my own Cajun seasoning?
Yes! it's super easy to make homemade Cajun and contains spices you likely already have on hand. Use my Cajun seasoning recipe for this pasta and other dishes!
Can I adjust the spice level?
Absolutely! To reduce spiciness, use less Cajun seasoning or choose a milder blend. For more heat, add extra Cajun seasoning or incorporate cayenne pepper.
What to serve with this dish
Here's some sides to add balance and variety, making your Creamy Cajun Chicken Pasta meal complete!
- Garlic bread or warm, crusty bread are perfect for soaking up every last drop of the creamy Cajun sauce.
- A tangy coleslaw slaw balances the richness of the pasta.
- Fried veggies like these green bean fries or garlic parm brussel sprouts
- A crisp kale salad or mixed greens with vinaigrette adds freshness.
How to store and reheat
Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: Sprinkle a little water over the pasta and microwave for 1-2 minutes, or warm it in a skillet over medium heat, stirring occasionally.
Freeze: Freeze the pasta in airtight glass containers for up to 3 months, but leave out the heavy cream and bell peppers before freezing. Thaw overnight in the refrigerator, then reheat in a pot on the stovetop. Stir in the heavy cream and bell peppers just before serving.
More one pot pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this Cajun Chicken Pasta into your weekly lunches, or if you'd like to freeze it for later!
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Creamy Cajun Chicken Pasta
This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!
Servings 6 people
Calories 420kcal
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, cut into 1-inch pieces
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp each salt and pepper
- 1 (796mL) can diced tomatoes
- 4 cups chicken broth
- 1 lb dry scoobi do, penne or rotini pasta
- 1 each green and red pepper, sliced
- 2 tbsp heavy cream
- 1/4 cup cilantro, chopped
Instructions
- Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
- Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
- Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
- Remove from heat, stir in cilantro, then serve and enjoy!
Video
Notes
Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.
If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.
Make your own Cajun seasoning.
To make this recipe vegetarian, leave out the chicken and use vegetable broth.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze for up to 3 months without the cream or peppers. Reheat on the stovetop, stirring in the heavy cream and bell peppers at the end.
Nutrition
Calories: 420kcal | Carbohydrates: 59g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 525mg | Potassium: 593mg | Fiber: 3g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 10.7mg | Calcium: 37mg | Iron: 1.8mg
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]]>The post One Pot Broccoli Alfredo Pasta appeared first on The Girl on Bloor.
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Made with a creamy, flavorful sauce and packed with tender broccoli, it’s a nutritious twist on traditional fettuccine alfredo. Best of all, it’s cooked in one pot, making it an easy, quick, and mess-free meal perfect for busy weeknights.
Why you'll love this recipe
- Healthier comfort food: Enjoy a creamy alfredo sauce with less guilt!
- One-pot wonder: Everything cooks in one pot, saving you time and minimizing cleanup.
- Quick and easy: Ready in under 30 minutes!
Ingredients and substitutions
- Butter – or a butter substitute of your choice like margarine or olive oil.
- Garlic – fresh minced garlic is best, but jarred minced garlic can be used in a pinch.
- Vegetable broth – chicken broth is the best substitute here.
- Milk – I use 2% milk, but you can use any milk or dairy-free milk of your choice.
- Rotini pasta – use any pasta of your choice like penne, fusili or even gluten-free pasta.
- Broccoli – you can use either fresh or frozen broccoli for this recipe.
- Heavy cream – half and half would also work, but the pasta won't be as creamy.
- Parmesan cheese – nutritional yeast is a good dairy-free substitute.
How to make broccoli alfredo pasta
Step 1: Sauté the garlic.
Saute the garlic in the butter.
Step 2: Make the sauce.
Add in the broth, milk, salt and pepper and bring to a boil.
Step 3: Add the pasta.
Coat the pasta in the sauce and stir.
Step 4: Stir in the broccoli.
Add in the broccoli.
Step 5: Add cream and cheese.
Stir in the heavy cream and parmesan until smooth and creamy.
Step 6: Serve and enjoy!
Garnish with extra parmesan on top and dig in!
recipe tips and variations
There are so many delicious dishes you can pair with your pasta! Here are some of my recommendations:
- Cook pasta just right: Slightly undercook the pasta before adding the cream and cheese, as it will continue to cook in the sauce.
- Balance the sauce: If the sauce feels too thick, add a splash of pasta water to loosen it up.
- Low-carb option: Use zucchini noodles or spaghetti squash in place of traditional pasta.
- Spice it up: Add a pinch of chili flakes or cracked black pepper for a subtle kick.
Frequently asked questions
How do I thicken the sauce?
The heavy cream and parmesan cheese will make the alfredo sauce nice and thick, but if you want it to be even thicker, you can stir in a cornstarch slurry.
Can I add meat to the pasta?
Yes! If you want to add some extra protein to this pasta, top it with some juicy chicken breast or even some grilled shrimp.
How do I make this dairy-free?
If you want to try making this alfredo pasta dairy-free, you'll need to swap out the milk and heavy cream for a dairy-free milk of your choice (like almond milk or soy milk), and substitute the parmesan for nutritional yeast. The pasta likely won't be as creamy, but you could definitely give it a try!
What to serve with this alfredo pasta
A fresh salad would be a great addition to the pasta. You can try my favourite kale salad, or this delicious arugula salad.
A side of veggies could also round out this pasta nicely! I'd give the garlic parm asparagus a try. Or, if you're looking for a crispy option, try my green bean fries, or these zucchini fries.
Storing, freezing, and reheating
Storing: Keep leftovers in the fridge for up to 5 days. For convenience, divide the pasta into individual portions and store in airtight containers.
Reheating: Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes. Add a splash of water to prevent the pasta from drying out.
Freezing: This broccoli alfredo pasta freezes well! Store in freezer-safe glass containers for up to 3 months.
Reheating from frozen: Microwave straight from frozen for 6-7 minutes, stirring halfway through. Add a splash of water to maintain the creamy texture. Finish with fresh parmesan before serving.
More one pot pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
One Pot Broccoli Alfredo Pasta
This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!
Servings 4 servings
Calories 546kcal
Ingredients
- 2 tbsp butter
- 4 cloves garlic minced
- 2 cups vegetable broth
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb rotini pasta about 4 cups
- 1 head broccoli, cut into small florets
- 1/2 cup heavy cream
- 1/2 cup fresh parmesan cheese, grated plus more for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Once melted and bubbling, add minced garlic, sauteeing for 30 seconds until fragrant. Add in broth, milk, salt and pepper and bring to a boil. Lower heat to medium.
- Add pasta, coating in sauce. Stir occasionally until liquid has been mostly absorbed, about 15 minutes. Stir in broccoli in the last 5 minutes of cook time, again stirring occasionally.
- Once liquid has mostly absorbed, pasta is al dente and broccoli is tender, stir in heavy cream and parmesan cheese. Let sit off the heat for 2 minutes for sauce to thicken. Serve in pasta bowls, garnishing with extra parm on top, then enjoy!
Video
Notes
For extra protein, top your pasta with chicken breast or shrimp.
Make this recipe dairy-free by using dairy-free milk and nutritional yeast instead of parmesan.
Store the leftovers in the fridge for up to 5 days.
Freeze this recipe for up to 3 months.
Nutrition
Calories: 546kcal | Carbohydrates: 62g | Protein: 21g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 969mg | Potassium: 845mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2106IU | Vitamin C: 137mg | Calcium: 409mg | Iron: 2mg
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]]>The post Olive Garden Chicken Scampi appeared first on The Girl on Bloor.
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This restaurant-quality dish is so easy to make at home. It's perfect for a cozy dinner or impressing guests!
Why you'll love this recipe
- Restaurant quality at home: Enjoy the flavours of Olive Garden without leaving your kitchen.
- Ultimate comfort food: The creamy parmesan sauce over this pasta is oh-so-cozy and satisfying.
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like canola, avocado or grapeseed oil.
- Chicken tenders – cut up boneless skinless chicken breasts, or use boneless skinless chicken thighs or turkey breasts instead.
- Flour – all-purpose flour is best but you could also try using whole wheat or gluten-free flour.
- Italian seasoning – you can use store-bought or make your own homemade Italian seasoning.
- Angel hair pasta – scampi is traditionally served over angel hair pasta but you can use any pasta of your choice like spaghetti or fettucine.
- Red, yellow and green peppers – feel free to use whatever colour bell peppers you have on hand.
- Red onion – white onion, yellow onion or shallots would also be good here.
- Butter – olive oil would also work.
- Garlic – I prefer fresh minced garlic, but jarred minced garlic would work in a pinch.
- Chicken broth – vegetable broth or stock have a similar flavor.
- Dry white wine – use a dry white wine like sauvignon blanc, chardonnay or pinot grigio. For an alcohol-free option, use an equal amount of broth or stock.
- Heavy cream – half and half or whole milk can be used, but the sauce won’t be as creamy.
- Parmesan cheese – nutritional yeast is a great substitute for parmesan.
- Parsley – for garnish.
How to make Olive Garden chicken scampi
Step 1: Season the chicken.
Mix flour and Italian seasoning in a bowl, toss the chicken tenders to coat, and season with salt and pepper.
Step 2: Cook the chicken.
Sauté the chicken until fully cooked.
Step 3: Sauté the veggies and cook pasta.
Sauté bell peppers and onion until tender-crisp. Meanwhile, cook the pasta according to package instructions, then drain.
Step 4: Make the sauce.
Melt butter in the skillet, sauté garlic, then stir in chicken broth, white wine, and cream. Blend in parmesan.
Step 5: Mix everything together.
Add pasta and veggies and toss gently to combine.
Step 6: Serve and enjoy!
Top with chicken tenders, garnish with parsley and parmesan, and serve.
Recipe Tips & Variations
- Cook chicken evenly: Pound the chicken tenders slightly to ensure they cook evenly and quickly.
- Don’t overcrowd the pan: Cook the chicken in batches if needed to get a nice golden crust.
- Spicy kick: Add red pepper flakes to the sauce for a bit of heat.
- Low-carb option: Serve the chicken and sauce over zucchini noodles or cauliflower rice instead of pasta.
- Change the protein: Make my Olive Garden shrimp scampi instead.
Frequently asked questions
How many calories are in this recipe?
One serving of my chicken scampi Olive Garden copycat recipe has 513 calories. In comparison, according to the nutritional information on the restaurant's website, one serving of their dish has 1260 calories, so you’re saving more than half the calories by making chicken scampi at home.
Can I use pre-cooked chicken?
Absolutely. Rotisserie or leftover chicken works well—just skip the cooking step and add the chicken to the skillet when combining the pasta and sauce.
How do I make the sauce thicker?
Stir in some reserved pasta water and let the sauce simmer uncovered until it reaches your desired consistency.
What to serve with Olive Garden chicken scampi
With lean protein, fresh vegetables, dairy products and carbohydrates on the plate, this chicken scampi Olive Garden recipe covers the basic food groups pretty well! That being said, if you want to serve something on the side, here are some ideas:
- Copycat Olive Garden salad or a regular green side salad
- Zuppa Toscana or chicken gnocchi soup
- Garlic bread, fresh crusty bread or Olive Garden breadsticks
- Garlic parmesan asparagus
- Corn on the cob
How to store, reheat, and freeze
Storing: Keep leftover chicken scampi in an airtight container in the fridge for up to 5 days.
Reheating on the stove: Reheat the pasta in a skillet over medium heat, stirring occasionally to prevent the sauce from separating. Cook until the dish is warmed through, and the chicken reaches an internal temperature of 165°F.
Reheating in the microwave: Microwave the pasta for 1-2 minutes, sprinkling a bit of water over the top and stirring halfway for even reheating.
Freezing: Cream-based sauces don’t freeze well, as they tend to separate and become grainy when reheated, so freezing this dish isn’t recommended. You can freeze the cooked chicken tenders for up to 30 days and reheat them in the oven.
More restaurant copycat recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Olive Garden Chicken Scampi
This Olive Garden Chicken Scampi copycat recipe is made with a creamy garlic white wine sauce, bell peppers and juicy breaded chicken.
Servings 6 servings
Calories 441kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken tenders
- 1 cup flour
- 1 tbsp Italian seasoning
- Salt & pepper
- 1/2 lb angel hair pasta
- 1 each red, yellow and green pepper, sliced
- 1 red onion, sliced
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 1/2 cup parmesan cheese, grated
- Parsley, for garnish
Instructions
- Mix flour and Italian seasoning in a large bowl. Toss chicken tenders in mixture, then season with salt & pepper. Heat olive oil in a large skillet over med-high heat and saute chicken for 3-4 minutes each side until fully cooked. Remove from heat and set aside.
- Without wiping pan clean, add bell peppers and onion to skillet, seasoning with salt & pepper and sauteeing for 4-5 minutes until tender-crisp. Remove from heat and set aside.
- Meanwhile, cook pasta in a pot of boiling water on the stove then drain and set aside.
- Melt butter in skillet, then saute garlic for 30 seconds until fragrant. Stir in chicken broth, white wine and heavy cream, bringing to a boil. Stir in parmesan cheese and whisk until fully blended.
- Add pasta and veggies to skillet with sauce and gently toss to combine. Serve with chicken tenders overtop and garnish with fresh parsley and more parmesan cheese if desired. Enjoy!
Video
Notes
You can use boneless skinless chicken thighs or turkey instead of chicken tenders.
Chicken scampi is traditionally served with angel hair pasta, but you can use the pasta of your choice.
This dish has more than half the calories of the Olive Garden version!
Store any leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.
You can freeze the chicken tenders, but the rest of the dish won’t freeze very well.
Nutrition
Calories: 441kcal | Carbohydrates: 49g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 256mg | Potassium: 498mg | Fiber: 2g | Sugar: 3g | Vitamin A: 312IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg
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]]>The post The Best Lasagna Roll Ups Recipe appeared first on The Girl on Bloor.
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These cheesy spinach lasagna roll ups are a fun and delicious twist on traditional lasagna! Rolled with a creamy ricotta and spinach filling, hearty ground beef, and topped with melty mozzarella cheese, they’re perfect for a cozy family dinner.
Why you'll love this recipe
- Kid-friendly: Bite-sized portions make this a fun meal that even your pickiest eaters will enjoy.
- Meal prep-friendly: Perfect for making ahead and reheating throughout the week.
- Loaded with veggies: Finely chopped spinach adds a nutritious boost without overpowering the flavour.
Ingredients and substitutions
- Olive oil – substitute with avocado oil if needed.
- Extra-lean ground beef – use ground turkey, chicken, or a plant-based alternative.
- Ricotta cheese – cottage cheese can be used for a lower-fat option.
- Egg – helps bind the ricotta mixture.
- Lasagna noodles – use oven-ready noodles to skip boiling, but ensure they’re flexible enough to roll.
- Pasta sauce – store-bought or homemade marinara both work. Choose your favorite!
- Garlic – freshly minced garlic gives the best flavor, but jarred garlic works, too.
- Yellow onion – white or red onion can also be used.
- Mozzarella cheese – swap for a mix of Italian cheeses for extra flavor.
- Spinach – kale or Swiss chard make great substitutes.
- Fresh basil or parsley – optional to enhance flavor and presentation.
How to make cheesy lasagna roll ups
Step 1: Cook the noodles.
Cook the noodles until al dente.
Step 2: Place on baking sheet.
Place noodles on a greased baking sheet.
Step 3: Wilt the spinach.
Cook spinach, then drain.
Step 4: Cook the beef mixture.
Brown ground beef, onion, and garlic.
Step 5: Make the filling.
Mix ricotta, egg, and spinach.
Step 6: Assemble the roll-ups.
Spread ricotta and beef onto each noodle.
Step 7: Roll 'em up.
Roll up, and place in a greased baking dish with sauce.
Step 8: Bake and serve.
Top with sauce and cheese, bake, garnish, and serve.
Recipe Tips & Variations
- Add more veggies: Try finely chopped zucchini, bell peppers, or carrots.
- Cheese lover: Mix shredded parmesan or asiago cheese with the ricotta for extra flavor.
- Use oven-ready noodles: Save time by using oven-ready lasagna noodles, but ensure they’re pliable enough to roll.
Frequently asked questions
What’s the best way to prevent the noodles from sticking?
Coat boiled noodles with olive oil and lay them flat on parchment paper to keep them from sticking together.
Can I use oven-ready noodles?
Yes, just make sure to soften them slightly by soaking them in hot water so they're easier to roll.
Can I make this recipe gluten-free?
Yes! Use gluten-free lasagna noodles and check that your pasta sauce is gluten-free.
Serving Suggestions
Here are some delicious options to serve with the roll ups!
- Try my caprese salad for a perfect complementary dish.
- Crispy and buttery garlic bread is a classic accompaniment to lasagna.
- Caesar salad is another great option for a fresh side.
Make-ahead, storing and reheating
Make-ahead: Assemble the roll-ups and store them in the fridge for up to 24 hours before baking.
Storing: Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes until heated through.
Freezing: Assemble roll-ups and freeze before baking for up to 3 months. Thaw overnight in the fridge or bake directly from frozen, adding extra time to the baking process.
More delicious pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing these lasagna roll ups for lunch.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Lasagna Roll Ups
These easy Lasagna Roll Ups are perfect for busy weeknights because they can be prepared ahead of time. They'll become a family favourite!
Servings 6 servings
Calories 631kcal
Ingredients
- 1 tbsp olive oil
- 1 lb extra-lean ground beef
- 475 g ricotta
- 1 egg
- 12 lasagna noodles plus more in case they break
- 21 oz pasta sauce
- 4 cloves garlic minced
- 1 yellow onion diced
- 2 cups mozzarella cheese grated
- Fresh basil or parsley optional garnish
- 4 cups spinach finely chopped
Instructions
- Preheat oven to 375 F. Heat a large pot of salted water over high heat until boiling, then add lasagna noodles. Cook for 8-9 minutes until al dente, then carefully remove each noodle with a pair of tongs (I recommend tongs with a rubber/silicone end instead of metal), then place noodles on a greased baking sheet lined with parchment. Coat some of the noodles with a bit of olive oil to prevent them from sticking together as you'll have to stack them on top of each other. Do not drain the water.
- Once all pasta is removed, add spinach to the boiling water, cooking for 30 seconds until wilted. Drain then squeeze excess liquid out of the spinach once cooled with a spatula by pressing the spinach in the strainer.
- Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spatula, and cook for 5 minutes until browned. Add onions, cooking another 5 minutes until softened. Add garlic, cooking 1 more minute, then remove from heat.
- In a large bowl, mix ricotta with egg and cooled spinach. Now you're ready to assemble your roll ups!
- Add olive oil to the bottom of a 9×13 baking dish, greasing well, then add a bit of the pasta sauce (about 1/2 cup).
- Spread each lasagna noodle with a bit of ricotta and ground beef mixture (it should be about 2 tbsp of each). Carefully roll noodle up and place in the greased baking dish. Repeat for remaining noodles. There will be a total of 12 roll ups in the end.
- Cover roll ups with remaining pasta sauce, then add cheese overtop. Bake for 30 minutes until cheese is melted. Serve garnished with fresh basil or parsley and enjoy!
Notes
Serving size is 2 roll ups.
Nutrition
Calories: 631kcal | Carbohydrates: 53g | Protein: 44g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 851mg | Potassium: 949mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2950IU | Vitamin C: 15mg | Calcium: 417mg | Iron: 5mg
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Loaded with veggie goodness and a creamy sauce, this is the perfect go-to meal on those winter days.
Why you'll love this recipe
- One pot meal: Make clean-up easy with just one pot to make this creamy pasta recipe.
- Comforting: There's nothing like pasta and cream sauce for a comforting meal. So yummy!
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado or grapeseed oil.
- Red onions – white or yellow onion would also work.
- Garlic – fresh minced garlic is best, but jarred garlic will work in a pinch.
- Penne pasta – feel free to use another kind of pasta like rotini, rigatoni or fettucine.
- Chicken broth – vegetarian broth will work just as well.
- Mixed fresh vegetables – I like using a combination of broccoli florets, carrots, yellow pepper, zucchini and frozen peas, but you can use whatever veggies you have on hand.
- Butter – use a little extra olive oil if you don’t have any butter.
- Heavy cream – you can use half and half, but it won’t give the sauce the same creamy texture.
- Parmesan cheese – substitute with Grana Padano or pecorino.
- Fresh parsley – sprinkle your finished dish with parsley or basil.
How to make pasta primavera
Step 1: Sauté the onion and garlic.
Sauté onion and garlic in olive oil.
Step 2: Add the penne and broth.
Bring pasta and broth to a boil and simmer. Stir until pasta is almost cooked through.
Step 3: Mix in the veggies.
Cook veggies until they are tender-crisp.
Step 4: Stir in the remaining ingredients.
Add butter, salt, pepper, cream, and parmesan cheese.
Step 5: Toss to coat.
Mix well so that the pasta and the veggies are coated with the sauce.
Step 6: Serve and enjoy.
Serve garnished with parsley, and enjoy!
Recipe Variations
If you want to change things up a bit, here are a few ways you can modify this pasta primavera:
- Add protein: Top with chicken breast or make my shrimp pasta primavera.
- Boost the flavor: Add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes for a zesty kick.
- Cheesy upgrade: Mix in mozzarella or fontina cheese for a creamier, cheesier sauce.
Frequently asked questions
Can I use frozen vegetables?
Yes! Frozen veggies are a great option if you’re short on time. Add them directly to the pasta during the last 5 minutes of cooking and adjust the cooking time as needed.
Can I make this pasta dairy-free?
I haven't tried making this recipe dairy-free, but you can certainly test it out. Swap the butter for olive oil or a vegan butter, the parmesan cheese for nutritional yeast, and the heavy cream for a non-dairy alternative like coconut milk. Keep in mind that the sauce won't be as creamy.
Can I make this pasta recipe gluten-free?
Gluten-free pasta may absorb more of the broth than regular pasta so you may need to adjust the amount of liquid accordingly. If you try preparing this recipe with gluten-free pasta, let me know how it works out!
What to serve on the side
While this delicious pasta primavera recipe is quite filling, here are some options if you're looking to serve something with it:
- Homemade dinner rolls
- Garlic bread
- Bruschetta
- Arugula salad
- Shaved brussels sprouts salad
- Stuffed mushrooms
How to store and reheat
Storing: Store this pasta primavera recipe in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat on the stovetop by warming a bit of oil in a pan and stirring until heated through. You can also microwave leftovers in a microwave-safe dish for a few minutes, though the vegetables may lose some crispness. If the sauce thickens, add a splash of cream or broth to loosen it.
Freezing: While the texture of the pasta and vegetables may change when frozen, you can freeze portions in freezer-safe bags or a disposable foil pan for up to 3 months.
Reheating from frozen: To reheat from a freezer-safe bag, place the bag in simmering water until warmed through. For a foil pan, bake in a preheated oven until heated.
More one pot pasta recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
- These aluminum foil containers are perfect for re-heating straight from the freezer to oven.
One Pot Pasta Primavera
This healthy One Pot Pasta Primavera is a 30-minute dinner that's packed with fresh vegetables and an easy creamy parmesan sauce.
Servings 6 servings
Calories 453kcal
Ingredients
- 1 tbsp olive oil
- 1 red onion, sliced
- 4 cloves garlic, minced
- 1 lb penne pasta
- 4 cups chicken or vegetable broth use vegetable broth to make it vegetarian
- 4 cups mixed fresh vegetables (I used a combination of broccoli florets, julienned carrots, chopped yellow pepper, diced zucchini and frozen peas)
- 1 tbsp butter
- 1/2 tsp each salt & pepper
- 1/4 cup heavy cream
- 3/4 cup parmesan cheese make sure the parmesan is vegetarian if necessary
- 1/4 cup fresh chopped parsley (optional)
Instructions
- Add olive oil to a large Dutch oven over med-high heat. Saute onion and garlic for 1 minute, stirring frequently.
- Add in penne pasta and chicken broth, then bring to a boil. Simmer for 10-12 minutes, stirring often, until pasta is almost cooked through.
- Meanwhile, prepare veggies. Add to pasta and cook another 5 minutes, stirring occasionally, until veggies are tender-crisp.
- Stir in butter, salt & pepper, cream and parmesan cheese, tossing to coat. Remove from heat. Serve garnished with parsley (optional), and enjoy!
Notes
Don't overcook the pasta as it will continue to cook in the sauce.
For the best-tasting pasta primavera, the vegetables should still have some bite. Cutting them the same size will help them cook at the same pace.
Store leftovers in the fridge for up to 5 days then reheat on the stovetop or in the microwave.
Nutrition
Calories: 453kcal | Carbohydrates: 68g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 685mg | Potassium: 437mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3383IU | Vitamin C: 16mg | Calcium: 197mg | Iron: 2mg
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Who doesn't love mac and cheese?! My fave childhood comfort food, elevated with white cheddar and broccoli… I hope you love it as much as I do!
Why you'll love this recipe
- Healthy comfort food: Your fave comfort food in a much healthier format.
- Easy to make: Choose from two easy methods – the Instant Pot or the stovetop.
Ingredients and substitutions
- Butter – margarine would also work.
- Macaroni spirals – rigatoni, macaroni elbows, or penne would all be good.
- Evaporated milk – cream or regular milk can work but won't be as creamy.
- White cheddar cheese – try cheddar, gouda, or gruyere for a different flavour.
- Broccoli – add in any other veggie of your choice.
How to make this recipe
Step 1: Cook the macaroni.
Cook oil, water, pasta, and butter on high pressure.
Step 2: Stir in the milk and cheese.
Do a quick pressure release, then stir in the milk and cheese.
Step 3: Steam the broccoli.
Microwave and drain the broccoli.
Step 4: Stir in the broccoli.
Stir in the broccoli and serve.
Recipe tips and variations
Here are some tips and tricks for making this yummy mac and cheese:
- Hand-grate the cheese: This will give you the best level of meltiness.
- Broccoli texture: For softer broccoli, steam it separately before mixing it into the mac and cheese. For a crunch, add raw florets directly to the pot.
- Boost the flavor: Add a pinch of garlic powder, smoked paprika, or a dash of hot sauce.
- Add toppings: Sprinkle with breadcrumbs or crispy fried onions for a crunchy topping.
Frequently asked questions
What's the best type of cheese for mac and cheese?
I like using white cheddar, but regular cheddar, gruyere, mozzarella, Swiss or gouda would all be yummy.
How do I prevent the cheese from clumping?
Make sure the pasta is hot when stirring in the cheese, and add it gradually while stirring to ensure it melts evenly.
How can I add more protein?
You can stir in some cooked bacon, chicken, turkey or ham at the end of the cooking time for extra protein.
What to serve with mac and cheese
- Coleslaw, salad, or cowboy caviar
- Fresh bread or cornbread
- Brussels sprouts or spinach for extra greens
Storing and reheating
Storing: Store the leftovers in the fridge for 5 days.
Freezing: Freeze in airtight containers for up to 3 months, then thaw in the fridge overnight.
Reheating: Reheat in the microwave for 1-2 mins or in a pot on the stovetop.
More healthy pasta recipes
Meal prep tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls if you plan on packing this up for lunch!
Healthy Mac and Cheese with Broccoli
This Healthy Mac and Cheese with broccoli and white cheddar is the best weeknight dinner! Make it in the Instant Pot or on the stove.
Servings 8 servings
Calories 540kcal
Ingredients
- 1 tbsp sunflower oil
- 4 cups water
- 1 tsp salt
- 1 lb macaroni spirals (sometimes call scoobi do)
- 2 tbsp butter
- 1 can evaporated milk
- 3 cups white cheddar cheese, grated
- 1 head broccoli, finely chopped
Instructions
- Add sunflower oil, water, salt, macaroni spirals and butter to Instant Pot in that order. Set to cook on high pressure for 2 minutes. Once complete, do a quick release of pressure and open the lid when safe to do so.
- Stir in milk and white cheddar until fully blended, then add broccoli florets and stir. Replace the lid and let sit 5 minutes. Serve and enjoy! For those who like their broccoli more well done, it can be cooked in a bowl of water for 5 minutes in the microwave, then drained and added to the Mac and cheese.
Stovetop instructions
- Add macaroni to a large pot of salted boiling water on the stove. Boil for 8-9 minutes until al dente, then rinse and drain.
- Add macaroni back to pot over medium-high heat. Add butter, stirring until melted. Stir in evaporated milk and cheese until creamy and well combined. Finally, stir in broccoli and continuing cooking another 3-4 minutes until broccoli is tender. Serve and enjoy!
Video
Notes
Serve with a side of cowboy caviar, coleslaw or cornbread.
Swap out the white cheddar for regular cheddar, gouda or gruyere.
Store the leftovers in the fridge for 5 days then reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze your mac and cheese for up to 3 months, then thaw in the fridge overnight.
Nutrition
Calories: 540kcal | Carbohydrates: 53g | Protein: 22g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 672mg | Potassium: 534mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1091IU | Vitamin C: 69mg | Calcium: 467mg | Iron: 1mg
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Mushrooms, pasta and parmesan are a match made in heaven for me personally. If you want to know my favourite comfort food dinner, this is it!
Why you'll love this recipe
- One pot meal: Everything comes together in one pot for less mess and less stress.
- Creamy sauce: Who doesn't love a creamy, parmesan-filled pasta sauce?!
Ingredients and substitutions
- Linguine pasta – fettuccine or spaghetti would also be good.
- Butter – olive oil or margarine will work.
- Mushrooms – use any combo of your choice. I used button, oyster, shiitake and cremini.
- Shallots – white or yellow onions would also be good.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Fresh thyme – fresh parsley or oregano will provide a similar flavour.
- Heavy cream – you can use half-and-half, but the sauce won’t have the same creaminess.
- Milk – try using a dairy-free milk instead.
- Grated parmesan cheese – nutritional yeast is a great vegan parmesan substitute.
- Fresh parsley – garnish with fresh basil instead.
How to make this pasta
Step 1: Cook the pasta.
Cook until al dente. Drain and set aside.
Step 2: Sauté the mushrooms.
Sauté until they release their juices, then stir in the garlic and thyme.
Step 3: Make the sauce.
Stir in the cream, milk and parmesan and bring to a boil.
Step 4: Add the pasta.
Toss everything together to combine and serve.
Recipe tips
There are a few tips and tricks to keep in mind when making this creamy pasta:
- Don't over-slice: If you chop the mushrooms too finely, they'll shrivel up.
- Try different mushrooms: Portobello, chanterelle, morel, baby bellas and porcini would all be good.
- Add some pasta water to the sauce: It will make the creamy sauce even thicker!
- Mix in some protein: This pasta would be delicious with some chicken on top!
Frequently asked questions
What kind of mushrooms can you use?
I like using a combo of cremini, button, shiitake and oyster, but you can use any blend of your choice. This is a perfect recipe for using up any you have left over from these mushroom recipes.
What else can you add to this pasta?
You can add more veggies like peas, bell peppers, broccoli or spinach. If you want to add some protein, serve it with some chicken breast on top.
Can you make this pasta gluten-free?
You can use any pasta of your choice, including gluten-free pasta like chickpea pasta.
What to serve with mushroom pasta
- Garlic bread or fresh crusty bread
- Steamed veggies or brussels sprouts
- Caesar salad
Storing and reheating
Storing: Store leftovers in the fridge for 5 days.
Reheating: Reheat on the stovetop or in the microwave for 1-2 mins. Top with fresh parmesan and dig in!
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.
- This kitchen scale comes in handy for weighing out your mushrooms.
- Get a garlic press to make mincing garlic super easy!
One Pot Creamy Mushroom Pasta
This Creamy Mushroom Pasta is a one pot wonder! It's an easy vegetarian dinner with the perfect parmesan cream sauce.
Servings 6 servings
Calories 482kcal
Ingredients
- 1 lb linguine pasta
- 2 tbsp butter
- 1 lb chopped mixed mushrooms I used cremini, button, oyster and shittake
- 2 shallots diced
- 4 cloves garlic minced
- 1 tsp fresh thyme finely chopped, optional
- 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup grated parmesan cheese
- Salt & pepper to taste
- 2 tbsp fresh parsley finely chopped, optional garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add pasta, cooking for 10 minutes until al dente then drain and set aside.
- Meanwhile, add butter to the same pot you cooked the pasta in. Add mushrooms and shallots, seasoning with salt & pepper and sauteeing for about 10 minutes until mushrooms have released juices. Stir in garlic and thyme, sauteeing another 30 seconds until fragrant.
- Add cream, milk, parmesan cheese and season with more salt and pepper, bringing to a boil. Add pasta and toss to combine.
- Garnish with parsley and serve with more parmesan cheese over top. Enjoy!
Notes
Serve this pasta with a side of garlic bread, a salad or steamed veggies.
Use any blend of mushrooms of your choice. I used cremini, button, oyster and shiitake!
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 mins.
Nutrition
Calories: 482kcal | Carbohydrates: 67g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 275mg | Potassium: 517mg | Fiber: 5g | Sugar: 6g | Vitamin A: 678IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 2mg
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This is one of my fave recipes to make after the holidays because it's like a completely new meal when you're sick of turkey. Plus, who doesn't love pasta?!
Why you'll love this recipe
- Reuse your leftovers: Use your leftover turkey (or chicken) to make this yummy pasta and reduce waste.
- Super easy: It's really easy to make, and is a great option for busy weeknights.
Ingredients and substitutions
- Spaghetti – linguine or angel hair would also be good.
- Leftover turkey – use leftover or rotisserie chicken instead.
- Button mushrooms – baby portobello, cremini or drained canned mushrooms would all be good.
- Butter – olive oil would also work.
- Garlic – you could also use ¼ tsp. garlic powder.
- Flour – use gluten-free flour or arrowroot instead.
- Dry white wine – swap out for chicken or vegetable broth.
- Heavy cream – half and half or sour cream are great lower-calorie options.
- Parmesan – use cheddar, gruyere or mozzarella in a pinch.
- Frozen peas – or another frozen veggie blend like corn or carrots.
- Fresh parsley – fresh thyme would also be good.
How to make turkey tetrazzini
Step 1: Cook the pasta.
Cook, then drain and reserve a cup of pasta water.
Step 2: Sauté the mushrooms.
Cook until they release their liquid.
Step 3: Make the sauce.
Sauté the garlic, then whisk in the flour, wine, pasta water, cream and parmesan.
Step 4: Add everything to the pot.
Add the spaghetti, turkey, mushrooms and peas to the sauce.
Step 5: Toss to combine.
Cook until heated through.
Step 6: Garnish with parmesan.
Garnish with parsley and extra parmesan cheese, then serve and enjoy.
Recipe tips and variations
This turkey tetrazzini is super customizable! Here are some tips for making it your own:
- Flavour depth: Add sherry or white wine to the sauce.
- Creamy upgrade: Use half-and-half or light cream for a richer sauce.
- Let it rest: Let the tetrazzini rest 5-10 minutes before serving.
- Healthy swaps: Use Greek yogurt for a lighter sauce and whole-wheat pasta for added fiber.
- Nutrient boost: Add sautéed veggies like spinach, bell peppers, or asparagus, and boost protein with lentils or chickpeas.
Frequently asked questions
Can I use wild rice or quinoa instead of pasta?
Yes! These offer more fiber and nutrients than traditional pasta. Just make sure to adjust cooking times as needed.
Can I make this gluten-free?
Absolutely! Use gluten-free pasta or explore grain-free options like zucchini noodles or spaghetti squash.
What are some creative ways to add more vegetables?
You can try adding roasted vegetables like Brussels sprouts or butternut squash with the other sautéed veggies. You can also finely chop mushrooms and blend them into the sauce for a hidden veggie boost.
Can I make this vegan? ow can I adapt this recipe for different dietary needs?
For a vegan version, use vegan cream of mushroom soup, plant-based milk, and nutritional yeast for a cheesy flavour.
What to serve with turkey tetrazzini
This pasta is a full meal on its own! If you're looking for side dish options, keep things simple by serving with:
- Green salad or brussels sprouts
- Garlic bread or crusty dinner rolls
- Tomato basil soup or butternut squash soup
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 20 minutes or microwave in 1-minute intervals until heated through.
Freeze & reheat from frozen: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until hot and bubbly.
More tasty pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this pasta into meal prep.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Best Turkey Tetrazzini Recipe
This is the best Turkey Tetrazzini! The easy creamy pasta dish with mushrooms and peas is a delicious weeknight dinner.
Servings 6 servings
Calories 387kcal
Ingredients
- 1/2 lb spaghetti
- 2 cups leftover turkey or chicken
- 8 oz button mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp flour
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup parmesan cheese, grated
- 1 cup frozen peas
- Fresh parsley, for garnish
Instructions
- Cook pasta in a large pot of salted boiling water for 7-9 minutes until al dente. Drain, reserving 1 cup of the pasta water and set aside.
- Meanwhile, saute mushrooms in a large skillet with a little bit of butter for 3-4 minutes until they release liquid and are cooked through. Remove from heat and set aside.
- Once pasta is removed from pot, add it back to heat and melt butter. Add garlic, sauteeing for 30 seconds until fragrant. Whisk in flour, then add wine. Simmer for 2-3 minutes until slightly reduced. Stir in pasta water, heavy cream, salt & pepper and parmesan cheese, bringing to a boil.
- Add pasta, leftover turkey, mushrooms and peas, tossing well to combine and cooking for 2 minutes or so until heated through.
- Garnish with parsley and extra parmesan cheese, then serve and enjoy.
Video
Notes
Use canned mushroom soup instead of homemade sauce to save time.
Use shredded rotisserie chicken instead of leftover turkey.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 20-30 mins at 325° F.
Freeze this recipe for 3 months, then thaw in the fridge overnight.
Nutrition
Calories: 387kcal | Carbohydrates: 36g | Protein: 28g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 517mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 2mg
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Now this is a veggie you'll actually wanna eat! I love making these cheesy cauliflower as an indulgent side dish that's low calorie but high in protein.
Why You'll Love This Recipe
- Healthier comfort food: Your fave mac and cheese, in a low carb format. Enough said.
- Delicious sauce: It's super creamy and delicious, made with cream cheese and cheddar.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado oil.
- Cauliflower – use pre-cut cauliflower to save time.
- Yellow onion – white onion would be the best substitute here.
- Butter – try using margarine instead.
- Milk – use regular milk, half and half or skim milk.
- Light cream cheese – you can leave this out and double up on the cheddar cheese.
- Cheddar cheese – mozzarella, gouda or Swiss would all be good.
- Chopped chives – feel free to leave these out altogether.
How to make cauliflower mac and cheese
Step 1: Roast the cauliflower.
Roast the cauliflower and onions until fully cooked.
Step 2: Make the cheese sauce.
Whisk the butter, milk, cream cheese and cheddar cheese together.
Step 3: Simmer the sauce.
Simmer until smooth.
Step 4: Toss everything together.
Toss the cauliflower in the cheese sauce and serve.
Tips for the best mac and cheese
Make sure you get the best mac and cheese every time with these tips:
- Use freshly grated cheese: It'll give you a way better melt than the pre-shredded stuff.
- Spice up the sauce: Turn up the heat by adding jalapenos, green chilies or chili powder.
- Let the sauce simmer: Simmer over low until it gets nice and thick.
- Try out different variations: Add in extra veggies, meat like bacon or chicken, or different cheese.
Frequently Asked Questions
What's the best kind of cheese for mac and cheese?
I like using a combination of cream cheese and cheddar cheese, but mozzarella, gouda, Swiss and/or parmesan would all be good.
Why is my sauce grainy/gritty?
If your cheese sauce is grainy or gritty, you had the heat turned up too high. You need to simmer the sauce over low heat for best results.
Can I use frozen cauliflower?
Yes, but it'll need to cook for longer (about 30 mins). Make sure to pat it dry before tossing it in the sauce.
Serving suggestions
Enjoy this mac and cheese on its own or as a side dish to one of these yummy mains:
- Stuffed chicken breasts
- Burger lettuce wraps for a low-carb feast
- Pulled pork sandwiches
Storing and reheating
Storing: Store any leftovers in the fridge for 5 days.
Reheating: Reheat in the microwave for 1-2 mins or on the stovetop with some butter.
More low-carb cauliflower recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up individual servings of this cauliflower mac and cheese.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Low Carb Cauliflower Mac and Cheese
This creamy Cauliflower Mac and Cheese offers a lighter spin on the classic dish – it’s low on calories and keto-friendly!
Servings 4 servings
Calories 321kcal
Ingredients
- 1 tbsp olive oil
- 1 head cauliflower, chopped into small pieces
- 1 yellow onion, diced
- Salt & pepper to taste
- 1 tbsp butter
- 1/3 cup milk
- 1/3 cup light cream cheese
- 1 cup cheddar cheese, grated
- 1 tbsp chopped chives
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper. Add cauliflower and onions and toss with olive oil, then season with salt and pepper. Bake for 20 minutes, flipping halfway through.
- While cauliflower is cooking, make the cheese sauce. Melt butter in a large saucepan, then add milk, cream cheese and cheddar cheese, whisking to combine and simmering over low heat for 4-5 minutes until smooth.
- Remove cauliflower from oven and toss in cheese sauce. Garnish with extra shredded cheddar cheese (optional) and chives then serve and enjoy!
Video
Notes
Cook the cheese sauce over low heat so the milk doesn’t curdle.
Use your favourite cheese like Swiss, mozzarella, gouda or parmesan.
Store any leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 mins.
Nutrition
Calories: 321kcal | Carbohydrates: 18g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 348mg | Potassium: 792mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2400IU | Vitamin C: 168.3mg | Calcium: 350mg | Iron: 1.6mg
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Whenever I'm having a lazy day, I love making this lasagna. I throw everything in, set it and forget it, then I save leftover squares for the freezer!
Why you'll love this recipe
- Easier method: It's a super easy way to make lasagna in the slow cooker.
- Hands off meal: Assemble your layers, then set it to cook hands-off all day.
Ingredients and substitutions
- Extra-lean ground beef – ground turkey or Italian sausage would work too.
- Yellow onion – or white onions or shallots.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Jarred tomato sauce – I like Classico’s sweet basil marinara sauce, but any tomato sauce will work.
- Lasagna noodles – use oven-ready or normal lasagna noodles.
- Ricotta cheese – cottage cheese will work, but the texture will be different.
- Mozzarella cheese – add some extra parmesan for more flavour.
- Fresh basil – fresh parsley would also be good.
How to make lasagna in the crockpot
Step 1: Brown the beef.
Sauté until almost cooked through.
Step 2: Make the sauce.
Add the onion, seasonings and tomato sauce.
Step 3: Assemble your layers.
Add three layers of meat sauce, noodles, ricotta and mozzarella. Top with a jar of tomato sauce and mozzarella.
Step 4: Cook the lasagna.
Pour water in on the sides, then cook on high for 3 hours or low for 6 hours.
Recipe Variations
Make this lasagna your own! Here are some different variations you can try:
- Add more veggies: Spinach, mushrooms, zucchini and broccoli would all be good.
- Swap out the meat: Try ground turkey, chicken or Italian sausage instead.
- Make it vegetarian: Use tofu or add in extra veggies.
- Add some spice: Use a spicier tomato sauce or add red chili flakes.
- Use cottage cheese: It'll be healthier, but will also have a different texture.
Frequently Asked Questions
Should you cook it on high or low?
It's all a matter of preference. You can cook it on high for 3 hours or low for 6 hours.
Why do you need to add water?
The water will prevent the lasagna from drying out and from sticking to the sides of the pot.
How many layers should you have?
The lasagna should have about three one-inch layers. You may have more or less depending on the size of your crockpot.
What's the best sauce to use?
I like using the Classico sweet basil marinara sauce, but you can use any store-bought or homemade tomato sauce of your choice.
What to serve with lasagna
- Fresh crusty bread or some warm garlic bread
- Caesar salad or a light side salad
- Roasted or steamed veggies
Storing and reheating
Prep ahead: Assemble the lasagna, then store it in the fridge overnight. Cook the next day as normal.
Storing: Store the leftovers in the fridge for 5 days.
Freezing: Freeze the lasagna cooked or uncooked for 3 months, then thaw in the fridge overnight.
Reheating: Sprinkle a little water over top, then microwave for 2-3 mins or reheat the whole lasagna in the oven for 20 mins at 350° F.
More crockpot comfort food recipes
Meal prep tools for this recipe
- This is the slow cooker I use.
- Grab some glass meal prep bowls if you plan on turning this lasagna into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in foil pans that can be reheated in the oven for up to 3 months.
Easiest Ever Crockpot Lasagna Recipe
This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!
Servings 8 servings
Calories 470kcal
Ingredients
- Cooking spray
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt & pepper
- 2 (650mL) jars tomato sauce (I used Classico's sweet basil marinara sauce)
- 1 lb lasagna noodles (can use either oven ready or normal) uncooked
- 1 (475g) tub ricotta cheese
- 2 cups mozzarella cheese
- 1/2 cup water
- Chopped fresh basil or parsley, for garnish
Instructions
- In a large frying pan, brown the ground beef over med-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
- Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
- Pour the other jar of tomato sauce overtop of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
- Garnish lasagna with basil and/or parsley, then serve and enjoy!
Video
Notes
Add in more veggies like spinach, mushrooms or zucchini.
Assemble ahead of time and store it in the fridge overnight.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 2-3 mins or in the oven for 20 mins at 350 F.
Freeze for up to 3 months cooked or uncooked. Thaw in the fridge then reheat or cook as normal.
Nutrition
Calories: 470kcal | Carbohydrates: 46g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 264mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 2mg
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]]>The post Easy Chicken Pasta Bake appeared first on The Girl on Bloor.
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If there's one recipe I make every winter to stock my freezer, it's this pasta bake! I've also made it for my friends who are about to become new moms, and for myself to return to after vacation, because there's nothing better than opening your freezer and grabbing an individual portion of a homemade meal!
Why you'll love this recipe
- Freezer-friendly: Make it in advance, then freeze in individual portions so you can reheat on a night you don't feel like cooking.
- Customizable: Try different protein, sauce, veggies, cheese and more.
- Pasta: Come on, who doesn't love a cheesy baked pasta?!
Ingredients and substitutions
- Rigatoni pasta – penne or zitti would also be good.
- Olive oil – or another neutral cooking oil like avocado oil.
- Chicken breasts – ground turkey, beef or steak would all be good.
- Garlic – freshly minced garlic is best but jarred minced garlic will work.
- Red onion – use white or yellow onions instead.
- Red chili flakes – add some chili powder or cayenne instead.
- Marinara sauce – use homemade or store-bought pasta sauce.
- Sour cream – Greek yogurt or smooth cottage cheese will have a different flavour.
- Red peppers – use a poblano pepper instead for more spice.
- Spinach – Swiss chard or kale would also be good.
- Mozzarella cheese – try using gouda, cheddar or gruyere.
- Fresh basil leaves – fresh oregano or dried basil would also work.
How to make this recipe
Step 1: Cook the pasta.
Cook the pasta until al dente.
Step 2: Brown the chicken.
Brown the chicken, then sauté the onions and garlic.
Step 3: Make the sauce.
Stir in the marinara, sour cream, spices and veggies.
Step 4: Add everything to a dish.
Toss the pasta in the sauce and add to a baking dish.
Step 5: Top with cheese.
Sprinkle the cheese over top.
Step 6: Bake in the oven.
Bake in the oven, let it cool, then freeze for later.
Recipe variations
Here are some tips and tricks you can try to take this pasta bake to the next level:
- Undercook the pasta: Since the pasta will continue cooking in the oven, boil it for less time than usual to prevent mushy noodles.
- Let it rest: Let the pasta to sit for 5-10 minutes oven so the sauce thickens and the flavours meld together.
- Add veggies: Try adding spinach, bell peppers, mushrooms, or kale to boost the nutritional value of the meal.
- Cheese lovers’ twist: Mix ricotta or cream cheese into the sauce for extra creaminess or top with Parmesan or feta for extra flavour.
Frequently asked questions
How can I boost the protein content without adding more chicken?
Try incorporating lentils, chickpeas, or white beans into the sauce for a protein and fibre boost.
How can I reduce the fat content?
Use lean ground chicken or diced chicken breast. Limit the amount of cheese, or use part-skim or low-fat cheese. Avoid adding excessive amounts of oil or butter to the sauce.
What are some ways to adapt this recipe for different dietary restrictions?
For a vegetarian version, use roasted vegetables or lentils instead of chicken. For a gluten-free version, use gluten-free pasta.
What to serve with this dish
While the pasta bake is a complete meal, a few well-chosen sides can definitely add to your dining experience.
- Try a side salad like arugula salad, or roasted vegetables like brussels sprouts, zucchini, or asparagus
- Add some garlic bread or dinner rolls
- Serve up a bowl of minestrone soup for a veggie-packed option
How to store and reheat
Store: Keep in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 20-25 minutes or microwave in 1-minute intervals until heated through.
Freeze & reheat from frozen: Freeze unbaked for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 30-35 minutes. If baking from frozen, cover with foil and bake for 60 minutes, uncovering for the last 10 minutes.
More easy pasta recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this pasta bake in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
- And of course I get all my free-range chicken from Butcher Box!
Easy Chicken Pasta Bake
This Easy Chicken Pasta Bake is a freezer meal made with lots of veggies and a creamy rose sauce, topped with mozzarella cheese!
Servings 8 servings
Calories 429kcal
Ingredients
- 1 (450g) box rigatoni pasta (or 1lb)
- 1 tbsp olive oil
- 1/2 lb medium-sized chicken breasts, diced into 1 inch pieces
- 2 cloves garlic minced
- 1 medium sized red onion, sliced
- 1/2 tsp each salt and pepper
- 1/2 tsp red chili flakes
- 1 (650mL) jar marinara sauce
- 1/2 cup sour cream
- 1 red pepper, diced
- 2 cups spinach, chopped
- 1 (453g) log fresh mozzarella cheese, sliced
- 10 fresh basil leaves (or chopped basil as a garnish)
Instructions
- Preheat oven to 375 F. Cook pasta to just before al dente, about 6-8 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large saucepan over med-high heat. Add chicken and cook for 3-4 minutes until lightly browned. Add onions and garlic, sauteeing another 1-2 minutes or so until fragrant. Add in marinara sauce, sour cream, salt and pepper and chili flakes, then bring just to a boil, stirring well.
- Stir in red pepper and spinach, and then toss pasta in sauce mixture and remove from heat. Add pasta to a large greased 9×13 dish and then top with mozzarella cheese. Bake in the oven for 25-30 minutes until cheese is melted and starts to brown.
- Remove from oven, garnish with basil leaves then serve and enjoy! You can freeze individual portions up to 3 months. To reheat, defrost in the microwave for 6-7 minutes or reheat in a 350 F oven for 20-30 minutes.
Video
Notes
Try out different sauces like alfredo, Bolognese or pesto.
For a vegetarian option, use diced potatoes or veggies instead of chicken.
Store the leftovers in the fridge for 2-3 days. Sprinkle some water over top then microwave for 2-3 minutes.
Freeze for 3 months in foil containers. Reheat in the oven for 20 minutes at 350 F.
Nutrition
Calories: 429kcal | Carbohydrates: 48g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 757mg | Potassium: 405mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5300IU | Vitamin C: 41.3mg | Calcium: 210mg | Iron: 3.6mg
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]]>The post Brown Butter Sage Butternut Squash Gnocchi appeared first on The Girl on Bloor.
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When September rolls around, I can't wait to make this gnocchi. It's a labour of love, but the flavours are out of control! I've personally been making this dish once a year since 2016 and it's the best way to kick off the fall season.
Why You'll Love This Recipe
- Great dinner party dish: Impress everyone by making your own gnocchi from scratch.
- Fall flavours: It's packed with fall flavours from the butternut squash to the brown butter and sage.
Ingredients and substitutions
- Butternut squash – you could also use store-bought potato, cauliflower or sweet potato gnocchi.
- Olive oil – or any neutral cooking oil like avocado oil.
- Yellow onion – white onion or shallots would also be good.
- Mushrooms – use any kind of mushrooms or leave them out.
- Garlic – fresh minced garlic is best, but jarred minced garlic also works.
- Kale – collard greens, spinach or arugula would also be good.
- Butter – try using margarine instead.
- Sage – marjoram or rosemary will provide a similar flavour.
Gnocchi
- Butternut squash puree – make and freeze the puree ahead of time for easy prep.
- Nutmeg – mace, allspice or cinnamon would also work here.
- Parmesan cheese – nutritional yeast is a great dairy-free option.
- Egg – you can leave it out if you're allergic to egg.
- Flour – try gluten-free flour instead.
How to make butternut squash gnocchi
Step 1: Puree the squash.
Boil the squash, then blend until pureed.
Step 2: Make the dough.
Mix the gnocchi ingredients together to form the dough.
Step 3: Form the gnocchi.
Roll the dough balls into rope, then slice into pieces.
Step 4: Sauté the veggies.
Sauté the onion, mushrooms and garlic.
Step 5: Cook the gnocchi.
Boil the gnocchi until it floats.
Step 6: Toss in the sauce and serve.
Add everything to the skillet with the veggies then serve.
Recipe tips
Here are some tips for making this delicious butternut squash gnocchi:
- Freeze the pureed squash: Thaw it in the fridge then use it to make fresh gnocchi.
- Add more toppings: Crumbled walnuts, pecans or red pepper flakes would all be good.
- Reuse extra squash: Use it to make a ravioli bake or stuffed shells.
Frequently Asked Questions
Can the gnocchi be pan fried instead of boiled?
You can pan fry the gnocchi after boiling it, but you'll need to boil it for 2-3 mins first.
Can I add meat?
Yes! Italian sausage or bacon would taste delicious with the brown butter sage sauce.
Why is my gnocchi falling apart?
If your gnocchi is falling apart while boiling, the dough was likely too sticky. Add more flour when kneading to absorb any excess moisture.
Can I make the dough ahead of time?
You can store the uncooked gnocchi in the fridge for 1-2 days, or freeze it for up to 3 months.
What to serve with butternut squash gnocchi
- A nice fresh salad like this arugula salad
- Fresh crusty bread or garlic bread
- Garlic parmesan brussels sprouts
Storing and reheating
Storing: Store leftovers in the fridge for 2-3 days. Reheat on the stovetop or in the microwave for 1-2 mins, then top with fresh parmesan.
Freezing: Freeze the uncooked gnocchi for 3 months. You should only freeze it uncooked, as cooked gnocchi will get mushy.
More butternut squash recipes
Meal prep tools
- These glass meal prep bowls are so great for microwaving and reheating your food safely.
- Here's a pizza cutter that you can use to cut the gnocchi.
- A Y shaped vegetable peeler is the best way to peel squash.
- Vitamix is the best blender on the market and what I use.
Brown Butter Sage Butternut Squash Gnocchi
This Brown Butter Sage Butternut Squash Gnocchi is a delicious fall dinner with homemade gnocchi, kale and caramelized onions.
Servings 6 servings
Calories 349kcal
Ingredients
- 1 small butternut squash chopped
- 1 tbsp olive oil
- 1 small yellow onion thinly sliced
- 2 cups chopped mixed mushrooms
- 2 cloves garlic minced
- 2 cups chopped kale
- 1/3 cup salted butter
- 3 tbsp chopped sage
Gnocchi
- 1 cup butternut squash puree
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 2/3 cup Parmesan cheese
- 1 egg
- 2 cups flour
Instructions
- Slice butternut squash in half, then peel off skin. Dice into 1-inch pieces, then cook for 12-15 min in a large pot of water. Drain water from squash, then blend in the Vitamix. Reserve 1 cup puree, and save the rest for later – it freezes well!
- Mix together squash puree, nutmeg, salt and pepper, parmesan cheese, egg and 1/3 cup of the flour. Keep adding flour in third cup measurements, mixing together with your hands as necessary. It should feel like a soft dough.
- Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onions, then cook on med-low heat for 10-15 min.
- On a floured surface, break dough into four equal parts. Stretch and roll out each ball into thick ropes of dough, breaking in half and continuing to roll and thin out to 1-inch round ropes.
- Meanwhile, add mushrooms and garlic to the skillet of onions and cook for 5-7 min until all juices release.
- Arrange all ropes of dough in a row then slice into 1-inch thick pieces of gnocchi using a pizza cutter or knife. Cook gnocchi in a large pot of boiling salted water for 2-3 min. Gnocchi should be floating when finished cooking.
- Drain then add to skillet along with kale and butter, cooking for 2-3 min. Stir in chopped sage then remove from heat.
- Serve with grated parmesan cheese and enjoy! Gnocchi freezes well on its own up to three months and can be made ahead of time too!
Video
Notes
Serve with arugula salad or brussels sprouts.
Make a big batch of gnocchi and freeze half the uncooked gnocchi to use later. It’ll freeze well for up to 3 months.
Store any leftovers in the fridge for 2-3 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 349kcal | Carbohydrates: 39g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 684mg | Potassium: 515mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5155IU | Vitamin C: 33mg | Calcium: 197mg | Iron: 3mg
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There aren't any Olive Gardens near me anymore, but that's not stopping me from enjoying shrimp scampi! I've created the perfect copycat recipe. You'll have to try and see for yourself!
Why you'll love this recipe
- Perfect copycat: It tastes just like the Olive Garden version, but way less expensive.
- Light dinner: It's a healthier version made with whole ingredients and juicy shrimp.
Ingredients and substitutions
- Butter – use margarine or olive oil instead.
- Shrimp – you could also make chicken scampi.
- Garlic – fresh minced garlic is best, but jarred minced garlic will work in a pinch.
- Dry white wine – use more broth for an alcohol-free option.
- Chicken broth – vegetable broth would also be good.
- Heavy cream – you can use half-and-half or dairy-free cream, but it won't be as creamy.
- Parmesan cheese – nutritional yeast is the best substitute here.
- Angel hair pasta – use any kind of pasta like spaghetti or fettucine.
- Asparagus – green beans or broccoli florets would also be good.
- Plum tomatoes – use cherry tomatoes or bell peppers instead.
- Fresh parsley – fresh basil would work too.
How to make shrimp scampi
Step 1: Cook the pasta and asparagus.
Cook pasta until al dente and boil asparagus.
Step 2: Cook the shrimp.
Cook the shrimp until they're no longer translucent.
Step 3: Sauté the garlic.
Sauté the garlic, then add the wine and cook until reduced.
Step 4: Make the sauce.
Pour in the broth, cream and parmesan. Cook until the sauce thickens.
Step 5: Toss everything together.
Toss the pasta, asparagus and shrimp in the sauce.
Step 6: Add the tomatoes.
Add the tomatoes, garnish with parsley and serve.
Recipe Tips and variations
These simple tweaks will make your shrimp scampi even more mouth-watering!
- Reduce the carbs: Swap out pasta for zucchini noodles or spaghetti squash for a low-carb twist.
- Boost the garlic flavour: Roast the garlic before adding it to the sauce for a more mellow flavour.
- Cheesy finish: Stir in a little Parmesan or Pecorino Romano for a restaurant-style touch.
- Spice it up: Add red pepper flakes or a drizzle of chili oil for a spicy kick.
Frequently asked questions
Can I make shrimp scampi without the wine?
Yes, you can substitute the white wine with chicken broth or seafood broth to get the same kind of depth of flavour.
Is it safe to eat shrimp scampi while I'm pregnant?
Shrimp is generally safe to eat during pregnancy when it's fully cooked. Just make sure to cook it through!
What pasta goes best with scampi?
The Olive Garden version is usually made with angel hair pasta, but you can use any kind of noodles like fettucine or spaghetti. You could even serve it over zucchini noodles, gluten-free pasta or rice.
What can I use instead of heavy cream to lighten the dish?
To reduce the calorie content, you can substitute heavy cream with half-and-half or a dairy-free alternative like coconut milk. Doing that might change the flavour profile a bit!
What to serve with shrimp scampi
If you're looking for yummy side dish options, here are some ideas:
- Olive Garden breadsticks
- A light side salad like this brussels sprouts salad or kale salad
- Steamed vegetables
- Garlic parmesan asparagus
How to store and reheat
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a pan over medium heat, adding a splash of broth or water to prevent dryness. Avoid microwaving, because the shrimp can become rubbery.
Freeze & reheat from frozen: Freeze the shrimp and sauce separately for up to 2 months. Thaw in the fridge overnight, then reheat in a pan and serve with freshly cooked pasta.
More delicious restaurant copycat recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
Olive Garden Shrimp Scampi
This Olive Garden Shrimp Scampi is the best copycat! It's a quick, easy and healthier version of your favourite restaurant dish.
Servings 4 servings
Calories 535kcal
Ingredients
- 2 tbsp butter
- 1 lb shrimp
- Salt & pepper to taste
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1/2 lb angel hair pasta
- 1/2 lb asparagus ends trimmed and chopped
- 2 plum tomatoes diced
- 1/4 cup fresh parsley chopped
Instructions
- Heat a large pot of boiling water over high heat. Cook pasta for 3 minutes, adding asparagus after 1 minute. Drain both and set aside.
- Meanwhile, heat butter in a large skillet over medium-high heat. Cook shrimp, seasoning with salt and pepper, for 1 minute per side until no longer translucent. Remove shrimp (leaving as much butter in the pan as possible) then add garlic, sauteeing for 30 seconds until fragrant.
- Add in wine, cooking for 1-2 minutes until reduced by half. Pour in chicken broth, heavy cream and parmesan cheese, stirring until thickened. Add shrimp back to pan, along with cooked pasta and asparagus.
- Add tomatoes, then toss to combine and remove from heat. Serve garnished with parsley if desired then enjoy!
Notes
Use a dry white wine like a sauvignon blanc or chardonnay.
If you don't want to use wine, swap it out for chicken stock.
Add in any other vegetables of your choice like bell peppers, broccoli florets, zucchini and more!
Store the leftovers in the fridge for up to 3 days. Reheat in a pan on the stovetop or in the microwave for 1-2 mins.
Nutrition
Calories: 535kcal | Carbohydrates: 49g | Protein: 36g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 235mg | Sodium: 307mg | Potassium: 729mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1664IU | Vitamin C: 14mg | Calcium: 211mg | Iron: 3mg
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]]>The post Low Carb Zucchini Lasagna appeared first on The Girl on Bloor.
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Why You'll Love This Recipe
- Healthy recipe: This lasagna is a healthier version of your favorite pasta dish with less calories and carbohydrates. The zucchini replaces the lasagna noodles for a low-carb (and gluten-free) meal.
- Easy to make: Just sauté the beef, make the sauce, add your layers and bake!
- Not watery: Try some of my helpful tips to make sure your zucchini lasagna doesn't turn out watery.
Ingredients and substitutions
- Extra-lean ground beef – you could also use ground turkey, ground chicken or Italian sausage removed from its casings.
- Yellow onion – white onions or shallots can be used instead.
- Carrot – substitute for more celery to give your sauce a nice crunch or leave this out altogether.
- Celery – add more carrot or leave this out altogether.
- Garlic – freshly minced garlic has the best flavor, but jarred minced garlic can be used in a pinch.
- Pasta sauce – use any jarred tomato sauce of your choice like marinara sauce.
- Zucchini – you could also try making this lasagna with thinly sliced eggplant.
- Ricotta cheese – you can try using cottage cheese instead, but it'll have a different taste. Alternatively, just add in more shredded mozzarella.
- Egg – leave this out if you're allergic to egg.
- Mozzarella cheese – I'd highly recommend grating a fresh ball of mozzarella for the best melt and flavor.
- Fresh basil – you could also sprinkle some fresh parmesan cheese over top.
How to make zucchini lasagna
Step 1: Sauté the beef and veggies.
Heat a large skillet over medium high heat. Brown the ground meat, then add the onions, carrots, celery and garlic. Cook until tender.
Step 2: Make the sauce.
Add the jars of pasta sauce, cook, then remove from heat and set aside.
Step 3: Make the ricotta mixture.
Mix the ricotta and egg together in a bowl and slice up your zucchini.
Step 4: Layer your lasagna.
Add a bit of meat sauce to the bottom of a baking dish, followed by the zucchini noodles, ricotta mixture, mozzarella and more meat sauce.
Step 5: Repeat the layers.
Finish with the zucchini noodles on top and reserve some of the mozzarella. Pour the remaining 1/4 jar of pasta sauce over top.
Step 6: Bake and then serve.
Bake in the oven, top with a bit more mozzarella, then bake until the cheese has melted. Garnish with fresh basil, serve and enjoy!
Recipe Tips!
Here are some of my top tips to making this delicious zucchini lasagna:
- Make it less watery: There are a few tricks to ensuring it doesn't turn out watery. Make sure you cut the zucchini slices as thin as possible, and cook the lasagna uncovered. You could also salt the zucchini then pat it dry with paper towels, or grill or broil the zucchini noodles for 1-2 mins before layering into your lasagna.
- Swap out the ground beef: You can make the lasagna with ground beef, ground turkey, ground chicken or even Italian sausage removed from its casings.
- Add more vegetables: Mushrooms, bell peppers, spinach and eggplant would all be delicious additions. Just make sure you sauté them first to reduce the moisture.
- Serve with delicious sides: You can't go wrong with some garlic bread or homemade focaccia! It'd also be yummy with a classic Caesar salad or arugula salad.
Frequently Asked Questions
Can you make this lasagna ahead of time?
If you want to ingredient prep this lasagna ahead of time, you can slice the zucchini and make the sauce a couple days in advance. You can also try assembling the lasagna the day before you cook it, but if you plan on doing that, I'd highly recommend grilling or salting the zucchini noodles first so the lasagna doesn't get too watery. Assemble the lasagna, cover the dish in foil or plastic wrap, then store it in the fridge overnight before cooking as normal.
Can you make it vegetarian?
If you need this dish to be vegetarian or vegan friendly, leave out the ground turkey or ground beef, or use a meatless substitute of your choice.
How do you slice the zucchini?
You can use a sharp knife to slice the zucchini strips or a mandoline. I find it makes getting those perfect thin slices so much easier!
What sauce should you use?
You can use your favorite jarred pasta sauce for this recipe, as long as it's tomato based (like marinara). Some store-bought sauces can be high in sodium or saturated fat, so make sure you check the label's nutrition facts if you're trying to stick to a specific diet. You could also make your own pasta sauce using extra virgin olive oil, onion, garlic, crushed tomatoes, salt, black pepper, oregano and fresh herbs.
Storing and reheating
You can store individual slices of this zucchini lasagna in airtight glass containers in the fridge for up to 5 days. When you're ready to enjoy, reheat in the microwave for 1-2 minutes.
Freezing this recipe
I wouldn't recommend freezing this lasagna, as it'll get soggy in the freezer from the zucchini. You can try making the sauce ahead of time and freezing it for up to 3 months. Let it thaw in the fridge overnight, then use it to make fresh lasagna.
More easy lasagna recipes
Meal prep tools
- Grab some glass meal prep bowls to pack up your weekly lunches.
- Use a mandoline to help slice your zucchini thinly.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Low Carb Zucchini Lasagna
Looking for a healthier alternative to traditional lasagna? Try this easy and delicious low carb zucchini lasagna recipe!
Servings 6 servings
Calories 412kcal
Ingredients
- 1 lb extra-lean ground beef or ground turkey
- 1 yellow onion finely diced
- 1 carrot finely diced, optional
- 2 celery stalks finely diced, optional
- 4 cloves garlic minced
- 1 (22oz) jar pasta sauce
- 4 zucchini sliced lengthwise into 1/4-inch thick strips
- 15 oz ricotta
- 1 egg
- 2 cups mozzarella cheese grated
- 1 bunch fresh basil optional
Instructions
- Heat a large skillet over med-high heat. If using ground turkey instead of beef, add a drizzle of olive oil first. If using beef, add right to the pan (the fat from the beef as it cooks will be enough that you shouldn't need oil).
- Cook for 2-3 minutes until lightly browned, then add onion, carrots and celery if using, and garlic. Season with salt and pepper to taste. Saute for 7-8 minutes until tender, then add 3/4 of the jar of the pasta sauce, cooking another 2 minutes. Remove from heat and set aside.
- Meanwhile, preheat oven to 425 F, then add ricotta and egg to a bowl and mix well to combine. Slice zucchini lengthwise into about 1/4-inch thick strips.
- To a 9×13 baking dish, add a bit of the meat sauce to the bottom. Layer in zucchini noodles, then spread ricotta overtop, followed by mozzarella cheese and more meat sauce. Repeat one more time, finishing with zucchini noodles on top and reserving a bit of mozzarella for topping.
- Pour the remaining 1/4 jar of pasta sauce overtop, then bake for 40 minutes. Remove from oven, top with a bit more mozzarella cheese, then bake 5 more minutes. Serve with fresh basil overtop. Enjoy!
Notes
Note: Nutritional info is for 1/6 serving using ground beef. Ground turkey will be less calories and fat.
Use a mandoline to easily slice up the zucchini.
To make it less watery, salt and pat try the zucchini, or grill/broil it for 1-2 mins first before layering into your lasagna.
Serve with garlic bread, focaccia, Caesar salad or arugula salad.
Store in the fridge for 5 days. Reheat in the microwave for 1-2 mins.
Nutrition
Calories: 412kcal | Carbohydrates: 16g | Protein: 37g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 866mg | Potassium: 1099mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3094IU | Vitamin C: 34mg | Calcium: 396mg | Iron: 4mg
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Why You'll Love This Recipe:
- Super customizable: Everyone can choose their own toppings for their mac and cheese, which makes it a great option for parties and potlucks, or even just family dinners.
- Less dishes, less mess: The base mac and cheese comes together all in one pot, so you'll have less dishes to worry about after.
Ingredients and substitutions
- Butter – substitute butter for margarine, ghee, oil, heavy cream or cream cheese.
- Flour – cornstarch will be a great substitute for flour to thicken the mac and cheese. Potato starch will also work.
- 2% milk – use any variety of dairy or non-dairy milk for this recipe.
- Salt & pepper – to taste.
- Macaroni – macaroni pasta is classic but any other short pasta can be a great substitute. I recommend scoobi doo pasta, conchiglie, penne, farfalle or cavatappi pasta as substitutes for macaroni.
- Medium cheddar – use cheddar cheese, double the mozzarella cheese, Monterey Jack or Gruyere cheese instead.
- Mozzarella cheese – see substitution notes above.
Toppings
- Ground beef – any other ground meat or steak cuts can be used.
- Bacon – use turkey bacon or real bacon for this recipe
- Broccoli – replace with another vegetable of your choice or leave this out altogether.
- Green onion – chives would also be yummy.
- Red pepper – swap out for yellow or orange pepper instead.
- Red onion – white or yellow onion can also be used.
- Diced tomatoes – Roma tomatoes are recommended but cherry tomatoes will also work.
- Sliced jalapeños – use fresh or pickled sliced jalapenos for a bit of kick.
How to make mac and cheese
Step 1: Melt the butter.
Melt the butter over medium-high heat, then whisk in the flour. Add one cup of milk at a time, whisking to remove lumps and stirring until thickened.
Step 2: Add the pasta.
Add water and bring the mixture almost to a boil, then add the pasta. Cook until al dente.
Step 3: Make your toppings.
Fry the ground beef and/or bacon, and prepare any other toppings of your choice.
Step 4: Stir everything together and serve.
Stir in the four cheeses, remove from heat, and serve with your favorite toppings. Dig in!
How to set up a mac and cheese bar
Mac and cheese is a fan favourite on its own, but having a mac and cheese bar is the perfect way to please everyone at the party! The toppings you can set out on the table are limitless, so everyone can add what they’re craving. Setting it up is pretty simple – just follow these steps:
- Set our bowls and plates.
- Add the base mac and cheese to a big pot.
- Set out your toppings and sauces with spoons.
- Let everyone serve themselves!
Looking for the best toppings? Here are some of my faves:
- Protein: Chili, chicken bacon, ground beef, pulled pork and lobster
- Extra cheese: Feta, parmesan and goat cheese
- Veggies: Broccoli, red pepper, sun-dried tomatoes, red onions and sautéed mushrooms
- Other: Panko, breadcrumbs, olives, beans, chipotle peppers, crushed chili flakes and herbs
- Sauces: Hot sauce, sriracha, salsa, ketchup and chipotle sauce
Frequently Asked Questions
What are the best kinds of cheese for mac and cheese?
I like sticking with the classics of medium cheddar and mozzarella. That being said, you really can’t go wrong when it comes to what cheese you add! Experiment with different varieties of cheese like Monterey Jack, gruyere, feta, parmesan and even goat cheese.
What condiments can I add?
You can add whatever condiments you want to your mac and cheese bar. While ketchup is a classic, you can also try adding in some hot sauce, salsa or chipotle sauce – the options are endless! I like setting out a wide variety of options so people have lots to choose from.
How do you make it healthier?
Mac and cheese is obviously an indulgent dish, but there are a few ways you can make your mac and cheese healthier. Use margarine or olive oil instead of butter, swap out the milk for skim milk and go easy on the high-calorie mac and cheese bar toppings.
Who invented mac and cheese?
Traditional mac and cheese (not the boxed KD kind) dates all the way back to the 13th century in Italy, the home of all things delicious! It grew in popularity across Europe and was eventually brought across the pond to the New England area where it was served as a kind of casserole.
Storing and reheating
I find that a mac and cheese bar is so popular, there are rarely any leftovers once the party’s ended! If you do happen to have leftovers, this mac and cheese makes the best leftover lunches and dinners for the rest of the week.
Store the mac and cheese in individual servings or in one large container – the individual servings will be easier when it comes to reheating. Before refrigerating, let the macaroni and cheese cool down to room temperature then store it in the fridge for up to 5 days. Make sure to store any mac and cheese bar toppings separately.
When you're ready to enjoy the dish, reheat the mac and cheese in the microwave for 1-2 minutes until warm. Reheat any toppings, mix them in and enjoy.
Can you freeze mac and cheese?
You sure can! Double the amount of mac and cheese you're making and store the rest in the freezer for up to 2 months. That way, you can use half for your mac and cheese bar, and keep half to freeze for later. Before freezing, make sure the macaroni and cheese has cooled completely, then divide it into airtight containers or freezer-safe Ziploc bags.
When you're ready to enjoy your frozen mac and cheese, thaw it in the fridge overnight and then microwave until warm. If you have the extra time, for best results you can reheat the mac and cheese in the oven at 375° Fahrenheit. Serve with your favourite toppings and dig in.
More mac and cheese recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing this up for lunch!
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- For any meat toppings, of course I get all my grass-fed ground beef from Butcher Box!
- **Get my full list of tools here**
One Pot Creamy Mac and Cheese Bar
This One Pot Creamy Mac and Cheese Bar is a great option for your next party and a fun way to jazz up plain old mac and cheese!
Servings 8 servings
Calories 418kcal
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 3 cups 2% milk
- 4 cups water
- 1/4 tsp salt
- 1/8 tsp pepper
- 450 g macaroni
- 1 cup medium cheddar
- 1 cup mozzarella cheese
Topping Ideas
- ground beef
- bacon
- Broccoli
- green onion
- red pepper
- red onion
- Diced tomatoes
- Sliced jalapeños
Instructions
- In a large, deep pot, melt butter over medium-high heat. Add flour, whisking frequently. Add milk 1 cup at a time, whisking to remove lumps and stirring until thickened.
- Add water, bringing the mixture to an almost boil. Add salt and pepper, then pasta, stirring frequently and cooking for 10-11 min.
- Meanwhile, fry ground beef and/or bacon until cooked through. Prepare other desired toppings.
- When pasta is al dente, stir in all four cheeses and mix well. Remove from heat and serve alongside toppings.
Notes
Mix and match with your favourite toppings including different kinds of cheese, protein and veggies.
Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.
Freeze this mac and cheese for up to 2 months. Thaw in the fridge overnight then microwave or reheat in the oven at 375° F.
Nutrition
Calories: 418kcal | Carbohydrates: 22g | Protein: 24g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 679mg | Potassium: 325mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 15.7mg | Calcium: 500mg | Iron: 1.1mg
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Ingredients and substitutions
- Bowtie pasta – use any kind of pasta of your choice like fusili, rotini, penne or even spaghetti.
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Chicken breast – chicken thighs would also work or you can swap out for another protein option entirely.
- Garlic – freshly minced garlic has the best flavor, but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
- Butter – you could also use a dairy-free substitute.
- Flour – you can leave this out, but the sauce won't be as thick.
- Milk – use any milk of your choice like skim milk or a dairy-free milk of your choice.
- Heavy cream – half and half can be used, but the sauce won't be as creamy.
- Parmesan cheese – nutritional yeast is a great dairy-free substitute.
- Baby spinach – you could also make this pasta with kale for a different flavor.
How to make spinach pasta
Step 1: Cook the pasta.
Cook the noodles in a pot of boiling water until al dente. Drain then set aside.
Step 2: Brown the chicken.
Cook the chicken in a skillet over medium-high heat until browned. Remove from the pan and set aside.
Step 3: Sauté the garlic.
Without wiping the pan clean, melt the butter and sauté the garlic, then stir in the flour.
Step 4: Make the sauce.
Add the milk one cup at a time, then whisk in the cream and parmesan. Bring to a boil and cook until the sauce thickens.
Step 5: Add everything to the pan.
Add the cooked pasta, chicken and spinach to the skillet with the sauce, and cook until the spinach has wilted.
Step 6: Serve and enjoy!
Spinach pasta tips & variations
- Swap out the pasta: You can use any shape pasta for this recipe like bowtie, fusilli, rigatoni, penne, spaghetti, etc. You can even use a gluten-free option. Just make sure to cook the pasta according to package instructions.
- Add more veggies: The spinach is the star of the show in this dish, but you can also add in another veggie like cherry tomatoes, sundried tomatoes, mushrooms or roasted red peppers.
- Try different protein: Swap out the chicken breast for chicken thighs, leftover cooked or rotisserie chicken, bacon or turkey. For a vegetarian option, leave out the chicken entirely.
- Make it spicy: Add some red pepper flakes to the sauce for a bit of spice.
- Use fresh parmesan: Grating fresh parmesan will give your pasta the best flavor.
Frequently Asked Questions
Do you cook spinach before adding it to pasta?
There's no need to pre-cook the spinach before adding it to the pasta. The spinach will wilt in the sauce with the other veggies. If you cook it beforehand, it'll get too soggy.
Can you use frozen spinach?
I haven't tested this recipe using frozen spinach, and you'll need to fully thaw the spinach before adding it to the pasta. I'd also suggest squeezing out any excess liquid (as the spinach will get watery when it defrosts), or it will water down the sauce.
What do you serve on the side?
When it comes to serving suggestions, you can't go wrong with the classics like garlic bread, crusty bread or even homemade Olive Garden breadsticks. This pasta would also taste delicious with a light side salad made using homemade dressing or brussels sprouts salad.
What can you use instead of heavy cream?
You can swap out the heavy cream for half and half or a dairy-free substitute of your choice. The sauce won't be as creamy, so you might need to add a bit more flour so it's still nice and thick.
Storing and reheating
You can store any leftovers of this spinach pasta recipe in the fridge for up to 5 days in an airtight container or glass meal prep bowl. When you're ready to enjoy, reheat the pasta in a skillet on the stovetop or sprinkle some water over top to prevent it from drying out and microwave for 1-2 minutes. Add some fresh parmesan over top and dig in!
Freezing this recipe
I wouldn't recommend freezing this pasta. Cream-based sauces don't freeze well, as the cream will curdle and separate while defrosting.
More easy pasta recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- **Get my full list of tools here**
Creamy Chicken Spinach Pasta
This Creamy Chicken Spinach Pasta is a delicious dinner idea! It has an easy parmesan cream sauce made with simple ingredients.
Servings 6 servings
Calories 514kcal
Ingredients
- 1/2 lb bowtie pasta
- 1 tbsp olive oil
- 1 lb chicken breast diced into 1 inch pieces
- 4 cloves garlic minced
- Salt & pepper to taste
- 2 tbsp butter
- 1 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- 8 cups baby spinach
Instructions
- Heat a large pot of water over high heat, adding a pinch of salt and bringing to a boil. When boiling, add pasta and cook for 9-10 min until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large, deep skillet over med-high heat. Add chicken, seasoning with a bit of salt and pepper and sauteeing for 5 minutes until browned.
- Remove chicken from heat and set aside. Without wiping pan clean, melt butter over med-high heat and saute garlic for 30 seconds, then stir in flour. Add milk 1 cup at a time, whisking to remove lumps, then whisk in cream and parmesan cheese. Bring to a boil, then cook for another minute until the sauce thickens.
- Add cooked pasta, chicken and spinach to skillet, cooking another 2 minutes until spinach has wilted. Serve immediately and enjoy!
Notes
Use any noodles of your choice like penne, fusilli, rotini or spaghetti.
Add in more veggies like cherry tomatoes, sundried tomatoes, mushrooms or roasted red peppers.
Make sure you use freshly grated parmesan cheese for the best flavor.
Store the leftovers in the fridge for 5 days. Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes.
Nutrition
Calories: 514kcal | Carbohydrates: 36g | Protein: 29g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 327mg | Potassium: 765mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4670IU | Vitamin C: 13mg | Calcium: 281mg | Iron: 2mg
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Ingredients and substitutions
- Mafalda pasta – pappardelle or oven-ready lasagna noodles would also work, but make sure to adjust the cooking time according to the package instructions.
- Extra-lean ground beef – you could make this lasagna even healthier by using ground turkey.
- Yellow onion – white onion or shallots can be used instead.
- Mushrooms – leave these out if you’re not a fan or swap out for another vegetable of your choice.
- Bell pepper – use any colour bell pepper of your choice or substitute for another vegetable entirely.
- Garlic – freshly minced garlic has the best flavor, but jarred minced garlic can be used in a pinch.
- Salt & pepper – to taste.
- Pasta sauce – use your favourite jarred marinara sauce or if you’re feeling fancy, make your own.
- Ricotta cheese – cottage cheese is a healthier option, but it won't be as rich or thick.
- Mozzarella cheese – provolone or white cheddar would also work, but mozzarella is the traditional option.
- Fresh basil – leave this off if you don’t have any on hand or garnish with parmesan cheese and/or fresh parsley.
How to make skillet lasagna
Step 1: Cook the noodles.
Cook the noodles in boiling water until al dente, then drain and set aside.
Step 2: Brown the ground beef.
Sauté the ground beef over medium high heat in a large skillet until browned.
Step 3: Add the onions and mushrooms.
Sauté the onions and mushrooms until the mushrooms release their juices.
Step 4: Stir in the veggies.
Add the bell peppers and minced garlic cloves, sautéing another minute.
Step 5: Add in the sauce and noodles.
Add the salt and pepper, pasta sauce and cooked pasta, stirring well until the sauce starts to simmer. Set the oven to broil on high.
Step 6: Top with cheese, broil and serve!
Add dollops of ricotta cheese overtop and then sprinkle the mozzarella cheese overtop. Broil the skillet in the oven until the cheese is melted, watching closely so it doesn't burn. Sprinkle with fresh basil if desired, then serve and enjoy!
Variations of skillet lasagna
Customize this skillet lasagna recipe to your liking:
- Meat: Swap out the ground beef for ground turkey if you're looking for a leaner option or ground chorizo or Italian sausage for added flavour.
- Vegetarian: Leave out the meat entirely if you want to make this recipe vegetarian.
- Vegetables: Add in extra veggies like zucchini, carrots, spinach, tomatoes and more.
- Noodles: I like to use mafalda pasta, but you can use another noodle of your choice like pappardelle or oven-ready lasagna noodles (adjust the cooking time as needed).
Frequently Asked Questions
Do you need to boil the noodles first?
Yes, you’ll need to cook the noodles first before mixing them in with the rest of the skillet lasagna. Cook the noodles for 9 to 11 minutes until al dente, or whatever the directions say on the package.
What goes well with skillet lasagna?
When it comes to what to serve with this skillet lasagna recipe, you can’t go wrong with some garlic bread or a nice side salad like a classic Caesar salad! You can also keep things simple by serving your lasagna with some carrots or brussels sprouts.
Can you use a different type of meat?
Feel free to switch up the meat you use for this recipe. Ground turkey or ground chorizo would also both be good.
Would oven-ready lasagna noodles work?
You can definitely try using oven-ready lasagna noodles for this recipe. Just follow the cooking instructions on the box to prepare the noodles before adding them to your skillet lasagna.
Is it better to use ricotta or cottage cheese?
While this skillet lasagna recipe calls for ricotta, you can also make it with cottage cheese. Ricotta is a lot thicker and richer, while cottage cheese is lighter and healthier while providing a similar flavour.
Storing and reheating
You can store any leftover lasagna in the fridge for up to 5 days in glass meal prep containers. When you’re ready to enjoy, sprinkle some water over top of the pasta and reheat it in the microwave for 1 to 2 minutes or heat it up in a skillet on the stovetop. Garnish with some fresh parmesan and it’ll be as good as new!
Can you freeze lasagna?
You can freeze this skillet lasagna recipe for up to 3 months in glass bowls or freezer-safe Ziploc bags. I like freezing individual serving sizes so I can just pull one out of the fridge for an easy weeknight dinner idea. Make sure the lasagna has completely cooled before freezing.
Let the lasagna defrost in the fridge overnight then reheat as normal. You can also microwave it right from frozen for 5 to 6 minutes, stirring halfway through.
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More easy skillet recipes
Meal Prep Tools
- Order the same mafalda pasta I use in this recipe.
- Grab some glass meal prep bowls if you plan on turning this lasagna into your weekly lunches.
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
Best Skillet Lasagna {Ready in 30 Minutes!}
This Skillet Lasagna is SO easy! It takes only 30 minutes to make and comes together in one pan—it's the ultimate weeknight dinner.
Servings 6 servings
Calories 519kcal
Ingredients
- 1 lb mafalda pasta
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 1 cup sliced mushrooms
- 1 bell pepper any colour, diced
- 4 cloves minced garlic
- 1/2 tsp each salt & pepper
- 1 (650mL) jar pasta sauce
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh basil optional garnish
Instructions
- Add pasta to a large pot of boiling water and cook for 9-11 minutes until al dente, then drain and set aside.
- Meanwhile, add ground beef to a large heat-safe skillet and saute for 5 minutes until browned. Add mushrooms and onions, sauteeing another 3-4 minutes until mushrooms release juices.
- Add bell peppers and garlic, sauteeing another minute before adding salt and pepper, pasta sauce and cooked pasta, stirring well. Set oven to broil on high.
- Add dollops of ricotta cheese overtop and then sprinkle mozzarella cheese overtop. Broil for 1-2 minutes until cheese is melted, watching closely so it doesn't burn.
- Sprinkle with fresh basil if desired, then serve and enjoy!
Notes
Make this dish healthier by using ground turkey instead of beef, and cottage cheese instead of ricotta.
Swap out the mafalda pasta for pappardelle or oven-ready lasagna noodles.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a skillet on the stovetop.
Freeze this lasagna for up to 3 months. Defrost in the fridge overnight or reheat from frozen for 5-6 minutes in the microwave.
Nutrition
Calories: 519kcal | Carbohydrates: 67g | Protein: 35g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 723mg | Potassium: 919mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1325IU | Vitamin C: 35mg | Calcium: 181mg | Iron: 4mg
The post One Pot Skillet Lasagna Recipe {30 Minutes} appeared first on The Girl on Bloor.
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