This pasta primavera is a light and fresh version that is now our favorite go-to dinner for an easy weeknight meal. Meatless and packed full of flavor, you’ll be back for a second serving for sure!
My tips for success here…try it and try it again, switch up the veggies, and add your favorites. Red pepper would be amazing in it. Any veggies will work so try out different combos to switch up the flavors to your liking.
Dinner is served!
Ready to swap out that jar of spaghetti sauce and change up your noodle game?
What’s more fun to add to pasta than tiny balls of mozzarella?? Pair those little babies with some balsamic sun-dried tomatoes and it’s perfection!
This is my take on Maggiano’s dish Pesto Perlini Hand-Cut Fettuccine Recipe…I changed up the pesto for its sister pistou and used chicken sausage.
I’ve recently become obsessed with pistou which is basically a simplified version of pesto…and it is delicious!
What’s for dinner?? How about a smoky red pepper romesco sauce on giant fusilli noodles? Throw in some fresh sugar snap peas and frozen peas for good measure and your favorite chicken sausage and you’ve got a winner!
If you’re short on time you can use jarred red peppers instead of fresh ones. The best thing about this dish? You could swap out the giant fusilli noodles for any pasta you like…even use your favorite veggies instead of peas. Make it your own and play around with the flavors!
Kick that jar of spaghetti sauce to the curb…you can make this flavorful recipe with pantry ingredients that will win over any sauce from a jar!
Even though it takes 3 hours to simmer it’s super easy! Just throw the ingredients into a pot and simmer…easy peasy.
This is my mom’s recipe that I grew up with that I crave whenever I have spaghetti. My friend Lisa has also made an addition of carrots when she makes it which also sounds delicious! Make your own additions and see what you come up with or leave out the meat to make it a marinara sauce…yum!
Healthy food doesn’t have to be boring. A healthy dish can easily become something you crave and be just as soul-soothing as any comfort food.
This dish hits all those notes…the only downside is, that it’s hard to put down your fork when eating it because it’s so good! Cheesy, creamy, and garlicky; this is just my type of recipe.
The first time I tried spaghetti squash was this recipe from the blog Peas and Crayons, and I was hooked! I made a few minor alterations but kept the recipe pretty much the same because it was amazing, it is so good I’ve made it half a dozen times already.
I’m so excited to try new recipes with spaghetti squash- a big shout out to Jenn from Peas and Crayons for such an amazing recipe. She created a dish that was easy to follow, easy to make and on top of being healthy(ish) it tasted delicious. My husband made a comment that he never thought that he would ask for spaghetti squash…but he has, several times over.
So give this recipe a try and head on over to Peas and Crayons to discover more unique dishes there. She had some great tips on cooking spaghetti squash as well.
Try lasagna in a bold new flavor with this remake of my original recipe. The diavolo sauce is a tongue satisfying spicy sauce that will leave you with a desire to slide your fork through more of the cheese filled layers.
Let’s see if this becomes your new favorite lasagna recipe…you can control how spicy it gets be adding more red pepper flakes or reducing the amount, but I like a little spice in my life. I like to feel the heat but still be able to taste all the flavors in a dish, so to me, this has the perfect amount.
