Category: Italian

Sausage, Spinach & Veggie Skillet

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired. 

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Chicken Italian sausage is portioned in large chunks and browned in oil with onions.Four minced garlic cloves are added to the pan-seared sausage pieces (or slices).

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

A skillet of fully cooked chicken Italian sausage chunks, with onions and minced garlic.Sliced mushrooms, red, yellow and green bell peppers are added to the skillet.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Fresh baby spinach is added to the skillet and cooked only until wilted.When the spinach wilts, the sausage, spinach & veggie skillet is ready to serve.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

Sausage, spinach & veggie skillet is served as is (less calories), OR with rice or pasta on the side.

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signature

Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Sausage, Spinach & Veggie Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish
Cuisine: American
Keyword: sausage spinach veggie skillet
Servings: 4
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons extra virgin olive oil (or oil of choice)
  • 1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
  • ½ medium yellow onion diced
  • 4 cloves garlic minced
  • medium green bell pepper
  • medium red bell pepper
  • medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
Instructions
  1. Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.

  2. Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.

  3. Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.

  4. Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts
Sausage, Spinach & Veggie Skillet
Amount Per Serving (1 (1/4 of total))
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 1177mg51%
Potassium 429mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 2174IU43%
Vitamin C 47mg57%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Garlic Penne Pasta And Veggies

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It’s ready in 20 minutes!
Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

If you’re looking for a meatless main dish that is full of flavor and takes practically no time at all to prepare, I think you’ll enjoy this tasty meal! Penne pasta is paired with a light garlic, Parmesan and veggie sauce. This dish includes garbanzo beans (chickpeas) for added protein, fresh tomatoes, baby spinach and garlic, which bring color, texture, and flavor to the pasta.

It’s a cinch to make, and is ready in 20 minutes, because you make the sauce and veggies while the pasta cooks! How’s that for convenience? Let me show you how to make this meal:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Penne Pasta

The first thing you’ll need to do is cook the penne pasta in boiling water, according to the directions found on the package. While the pasta is cooking you prepare the rest of this dish, so it’s ready when the pasta is done! Once the penne is done cooking, drain the water off of the hot pasta.

Penne pasta is cooked in boiling water according to package instructions.

Prepare The Garlic Sauce And Veggies

While the pasta cooks, make the simple garlic sauce and veggies. Heat olive oil on medium heat in a large skillet. Add minced garlic and red pepper flakes to the hot oil. Stir to combine, and sauté them, stirring often for 30-45 seconds. Be careful to not burn the garlic or it may become bitter in taste (and you do NOT want that!).

Add chopped fresh tomatoes and a can of garbanzo beans (chickpeas) that have been rinsed and drained to the skillet. Stir to combine, and continue to cook and stir on medium heat for 2 more minutes.

Minced garlic and red pepper flakes cook in hot oil in a large skillet.Chopped fresh tomatoes and drained chickpeas (garbanzo beans) are added to skillet.

Place the fresh baby spinach and salt into the skillet, and cook, stirring often until the spinach leaves have wilted from the heat. This is the garlic and veggie sauce you will add to the hot penne pasta, once it is done cooking. See how simple that was?

Baby spinach and salt are added to the garlic, tomato and chickpeas in skillet and cooked.Once the spinach leaves have wilted from the heat, the garlic and veggie sauce is done.

Serving The Garlic Penne Pasta And Veggies

Once the penne pasta has finished cooking, drain it and immediately add it to the skillet full of veggies. Add grated Parmesan cheese, and then toss the garlic penne pasta and veggies, to combine.

Because there is not a thick sauce coating everything, the pasta will cool fairly quickly, so serve the pasta immediately while hot. If desired, you can add additional Parmesan cheese to the top as a garnish for serving.

Cooked, drained penne pasta is added to the garlic and veggie sauce in skillet to combine.Grated Parmesan is added and combined with the Garlic Penne Pasta And Veggies, then served.

I hope you have the chance to make this delicious dish for those you love, and trust you’ll enjoy it as much as we do. Thanks for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful pasta recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Author's signature

Original recipe source: Doris Heath, via “Taste of Home Magazine”, Oct./Nov. 2022 edition, page 26, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Garlic Penne Pasta and Veggies
Prep Time
20 mins
Total Time
20 mins
 

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Category: Main Dish
Cuisine: Italian
Keyword: garlic penne pasta and veggies
Servings: 6
Calories Per Serving: 353 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces uncooked penne pasta
  • 2 Tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • ¼ teaspoon red pepper flakes or more if you like it spicy
  • 15 ounce can garbanzo beans (chickpeas) rinsed and drained
  • 2 medium tomatoes , seeded, cut in ½" pieces
  • 9 ounces fresh baby spinach
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese + more for garnish, if desired
Instructions
  1. Cook pasta in boiling water, according to directions on the package. Once pasta is done cooking, drain water off pasta.

  2. While pasta cooks, prepare sauce, so it's ready when pasta is done! Heat olive oil on medium heat in large skillet. Add garlic/red pepper flakes to hot oil. Stir to combine; cook stirring often for 30-45 seconds (don't let garlic burn or it becomes bitter).

  3. Add tomatoes and garbanzo beans (chickpeas). Stir to combine. Continue to cook and stir on medium heat for 2 minutes.

  4. Add spinach and salt to sauce; cook, stirring often until spinach has wilted from the heat. Sauce is now ready for hot, drained pasta.

  5. Once pasta is done, drain; immediately add it to skillet with veggies. Add grated Parmesan cheese; toss well, to combine ingredients. Serve immediately, sprinkled with additional Parmesan cheese, if desired.

Nutrition Facts
Garlic Penne Pasta and Veggies
Amount Per Serving (1 (1½ cups per serving))
Calories 353 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 408mg18%
Potassium 584mg17%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 3g3%
Protein 14g28%
Vitamin A 4401IU88%
Vitamin C 19mg23%
Calcium 126mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Spaghetti Squash Italiano

Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.
Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Spaghetti Squash Italiano is a delicious meal that uses strands of roasted spaghetti squash to act as a low carb (and low calorie) substitute for traditional pasta. If you want to enjoy a meal with delicious Italian flavors but are trying to cut calories, may I suggest this delicious main course?

The only “downside” is that it takes about an hour to roast a medium-sized spaghetti squash, but if you’ve got the time, this is a GREAT recipe to try! You can use either traditional Italian PORK sausage OR Italian CHICKEN sausage (use chicken if you want to cut out even more calories!). It’s your choice, and either type of Italian sausage will be fabulous in this Italian dish. Here’s how to make Spaghetti Squash Italiano!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Roast The Spaghetti Squash

Preheat your oven to 375°F before starting. Rinse the spaghetti squash, then pierce the skin (on all sides) a total of about 8-10 times using a sharp knife. Place the spaghetti squash on a parchment paper (or silpat lined) baking sheet. For this recipe I use a medium-sized spaghetti squash.

Bake the spaghetti squash for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking times might be shorter or longer depending on the size squash you’re using and taking into account the temperature variations in various ovens. Know that if the squash can EASILY be pierced with a sharp knife stuck deep into it, it is done.

A spaghetti squash is pierced several times with a knife before roasting in the oven.

Pan Sear The Italian Sausage Links

While the spaghetti squash is roasting, cook the Italian sausage links. I have prepared this meal using traditional Italian sausages (hot or mild) AND have also used Italian flavored chicken sausage links. Both taste wonderful in this dish, but I find that traditional Italian sausage links are more readily available in our local grocery stores.

Cook the sausages (you need 4 links, not 5 as shown below) in a little bit of olive oil in a large non-stick skillet. Cook the sausages on Medium-Low heat, turning to cook all sides, per package instructions, until fully cooked through. Let the sausages cool, then cut them into thin round slices. Set aside.

Italian sausages are cooked through by pan-searing them in a skillet with oil.

Prepare The Sauce

NOTE: Try to prepare the tomato sauce about 15 minutes before the spaghetti squash is done cooling. That way the sauce is HOT when the squash is shredded for serving. 

Heat a large skillet on Medium-Low heat until quite hot. Add 1 Tablespoon of extra virgin olive oil to the skillet, and once it becomes hot, add 2 finely minced garlic cloves. Stir, and cook the garlic for about 30-45 seconds, then add fresh, chopped tomatoes.

Stir well, to combine, then add dried oregano, a pinch of red chili pepper flakes, salt and black pepper to the tomato mixture. Cook on Medium-Low heat for 10 minutes, stirring occasionally. This will enable the tomatoes time to cook down into more of a sauce-like consistency.

Stir thinly sliced, fresh basil leaves and cooked sausage slices into the tomato sauce, until well combined. Cook for 5 minutes, stirring occasionally, until heated through and the basil leaves have wilted.

Diced tomatoes, garlic and spices are cooked in a large skillet to make a sauce.Fresh chopped basil is added to tomatoes and garlic for Spaghetti Sauce Italiano.Cooked Italian sausage is added to the skillet with the tomato basil sauce and heated through.

Prepare The Roasted Spaghetti Squash For Serving

After the spaghetti squash has cooled for about 30 minutes, cut a thin slice off of both ends, then carefully slice the squash lengthwise. Use a large spoon to remove all the seeds and pulp from the center of each squash half (and discard).

Use a fork to gently scrape the squash lengthwise, which will remove the strands of spaghetti squash. Remove as many strands as you can from both halves, without breaking through the outer skin. Keep the spaghetti squash warm, and prepare the dish for serving.

Seeds are removed from the spaghetti squash after it is roasted.

A fork is used to pull long strands of spaghetti squash away from the squash peel.A large white bowl on the right, filled with roasted spaghetti squash strands.

Serve The Spaghetti Squash Italiano

To serve, place a portion of the warm spaghetti squash strands onto each serving plate (recipe serves 4). Top each portion with the hot tomato and sausage mixture. Sprinkle with finely grated Parmesan cheese and garnish with a fresh basil sprig on top (if desired). Serve while hot, and enjoy this wonderful meal!

Spaghetti Squash Italiano is served with grated Parmesan and fresh basil sprig on top.

I hope you have the chance to try this recipe for yourself and for those you love. It’s really quite delicious, and full of great Italian flavor! Thank you for stopping by, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, and have a GREAT day.

Looking For More ITALIAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy Italian recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: Live Smart digital magazine, volume 1, page 35, New Life Promise by isabeldprice.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Spaghetti Squash Italiano
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 

Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

Category: Main Dish
Cuisine: Italian
Keyword: spaghetti squash Italiano
Servings: 4
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 medium spaghetti squash
  • ½ Tablespoon extra virgin olive oil for sausages
  • 4 links Italian chicken sausage OR Italian pork sausage (see note below)
  • 2 Tablespoons extra virgin olive oil for squash
  • 4 medium fresh tomatoes diced
  • 2 cloves garlic minced
  • ¼ teaspoon dried oregano
  • 1 pinch red chili flakes
  • salt and pepper (to taste)
  • 1 cup fresh basil leaves cut in thin strips
For Garnish (optional but good): Grated Parmesan Cheese and fresh basil leaves
    Instructions
    1. Preheat oven to 375°F . Line a baking sheet with parchment paper OR silpat.

    2. Prepare Squash: Rinse squash; pierce its skin (on all sides) a total of 8-10 times using sharp knife. Put squash on prepared baking sheet. Bake for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking time may vary depending on the size squash. and oven temperature variations. Remove from oven; let cool 30 minutes.

    3. Cook Sausages While Squash Bakes: Cook Italian sausages in ½ T. olive oil on Medium-Low heat in a large skillet, turning to cook all sides until fully cooked. Remove sausages, let cool; cut into thin round slices. Set aside.

    4. Make Sauce (15 minutes before squash is done cooling): Heat 2 T. olive oil in a large skillet on Medium-Low heat. When oil is hot, add minced garlic. Stir and cook garlic for 30 seconds, then add tomatoes. oregano, red chili flakes, salt and pepper. Cook, stirring occasionally, on Medium-Low heat for 10 minutes. Stir basil leaves and sausage slices into the sauce, until combined. Cook 5 minutes, stirring occasionally, until heated through and basil leaves wilt.

    5. Shred Squash: After squash has cooled 30-40 minutes, cut slice off of both ends; slice squash lengthwise. Use large spoon to remove seeds and pulp from each half (discard). Use a fork to gently scrape squash lengthwise into strands of spaghetti squash. Remove squash strands from both halves, without breaking through outer skin.

    6. To Serve: Divide squash strands onto individual plates (recipe serves 4). Top each portion with hot tomato sauce and sausage mixture. If desired, garnish with grated Parmesan cheese and fresh basil leaves. Serve hot, Enjoy!

    Recipe Notes

    NOTE: I have used both Chicken and Pork Italian sausages at times, for this recipe. The caloric calculation indicated for this recipe was made using Italian CHICKEN sausage links. If PORK Italian sausage links are used, the caloric calculation would be approx. 550 calories per serving.

    Nutrition Facts
    Spaghetti Squash Italiano
    Amount Per Serving (1 (1/4 of total))
    Calories 348 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 4g25%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Cholesterol 60mg20%
    Sodium 1112mg48%
    Potassium 578mg17%
    Carbohydrates 26g9%
    Fiber 5g21%
    Sugar 11g12%
    Protein 16g32%
    Vitamin A 1940IU39%
    Vitamin C 25mg30%
    Calcium 83mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

     

     

    Penne, Sausage and Peppers

    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!
    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

    Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

    Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Italian Sausage

    Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

    Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

    Italian sausage is crumbled and cooked in skillet.Once the Italian sausage is cooked and no longer pink, it is removed from the skillet.

    Cook The Onions And Bell Peppers

    On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

    Red and green bell peppers, onions and spices are cooked in the skillet.

    Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

    Cooked Italian sausage is added back into skillet with cooked peppers and onions.

    Prepare The Pasta And Finish The Dish

    Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

    Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

    Penne pasta is cooked in large pan, according to package instructions, then drained.After draining pasta, the peppers, onions and sausage are added to the pasta in pan.

    Serving The Penne, Sausage and Peppers

    Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot. 

    The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

    A portion of penne, sausage and peppers is topped with Parmesan cheese and served.

    I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Recipe adapted from: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Penne, Sausage and Peppers
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

    Category: Dinner, Pasta
    Cuisine: Italian
    Keyword: pasta, penne, sausage and peppers
    Servings: 4
    Calories Per Serving: 442 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 ounces penne pasta
    • 2 teaspoons olive oil
    • ½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
    • ½ large green bell pepper seeded, thinly sliced
    • ½ large red bell pepper seeded, thinly sliced
    • ½ medium yellow onion thinly sliced (top to bottom)
    • 1 teaspoon garlic powder
    • ½ teaspoon Italian seasoning
    • salt and pepper, to taste
    • Grated Parmesan for serving (optional)
    Instructions
    1. Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.

    2. On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.

    3. Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.

    4. Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).

    5. Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

    Recipe Notes

    Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

    Nutrition Facts
    Penne, Sausage and Peppers
    Amount Per Serving (1 (1/4 of total))
    Calories 442 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 7g44%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 10g
    Cholesterol 43mg14%
    Sodium 420mg18%
    Potassium 381mg11%
    Carbohydrates 47g16%
    Fiber 3g13%
    Sugar 3g3%
    Protein 16g32%
    Vitamin A 722IU14%
    Vitamin C 45mg55%
    Calcium 33mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

    Ham and Cheddar Gnocchi

    Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!
    Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

    Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

    I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    Ready, Get Set… And Go!

    You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

    Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

    Chopped onions are cooked in melted butter in a large skillet.
    Shredded (or cubed) ham is added to the cooked onions in the skillet.

    Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

    Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

    Chicken broth and water are stirred into the skillet with ham and onions.Potato gnocchi and sliced green beans are added to the skillet.

    Finishing The Ham And Cheddar Gnocchi

    Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

    Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish. 

    Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

    Seasonings and half and half are added to the ingredients for ham and cheddar gnocchi.Grated cheddar cheese is added to ham and cheddar gnocchi, then skillet is put under a broiler.

    Serve The Ham And Cheddar Gnocchi

    Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

    Ham and cheddar gnocchi has been removed from broiler nd is ready to eat.A close up photo of the ham and cheddar gnocchi, ready for serving.

    I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

    Looking For More Recipes Using GNOCCHI?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious gnocchi recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

    0 from 0 votes
    Ham and Cheddar Gnocchi
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

    Category: Main Course
    Cuisine: American
    Keyword: ham and cheddar gnocchi
    Servings: 4
    Calories Per Serving: 593 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 2 cups diced yellow onion (approx. 1 large)
    • 12 ounces ham (diced or shredded)
    • ¾ cup water
    • ½ cup low-sodium chicken broth
    • 16 ounces potato gnocchi (1 pound pkg.)
    • ¾ cup sliced fresh green beans
    • ¼ cup half and half (or substitute heavy whipping cream)
    • ¼ teaspoon garlic powder
    • salt & pepper, to taste
    • 1 cup shredded cheddar cheese (sharp or mild)
    Instructions
    1. Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,

    2. Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**

    3. To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.

    4. Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

    Nutrition Facts
    Ham and Cheddar Gnocchi
    Amount Per Serving (1 (1/4 of total))
    Calories 593 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 14g88%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 96mg32%
    Sodium 1616mg70%
    Potassium 479mg14%
    Carbohydrates 51g17%
    Fiber 5g21%
    Sugar 4g4%
    Protein 32g64%
    Vitamin A 568IU11%
    Vitamin C 9mg11%
    Calcium 278mg28%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

     

    Italian Chicken Parmesan Meatballs

    It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

    I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

    So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Combine All The Ingredients

    Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

    The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

    Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

    Time to Form The Italian Chicken Parmesan Meatballs

    Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

    Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

    Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

    Time To Bake!

    Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

    If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

    Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

    Ready To Eat Italian Chicken Parmesan Meatballs!

    When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

    You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

    Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

    I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

    Looking For More MEATBALL Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

    0 from 0 votes
    Italian Chicken Parmesan Meatballs
    Prep Time
    10 mins
    Cook Time
    22 mins
    Total Time
    32 mins
     

    It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Category: Dinner, Lunch
    Cuisine: Italian
    Keyword: Italian Chicken Parmesan Meatballs
    Servings: 4 (3 meatballs per serving)
    Calories Per Serving: 261 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound ground chicken
    • cups chopped, fresh spinach leaves
    • cup grated Parmesan cheese
    • cup all purpose flour can substitute almond flour for gluten-free
    • 3 cloves garlic minced
    • 1 large egg lightly beaten
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon Italian seasoning
    • ¼ teaspoon onion powder
    • ¼ teaspoon red chili pepper flakes (optional, but good)
    Instructions
    1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

    2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

    3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

    4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

    5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation made using all purpose flour

    Nutrition Facts
    Italian Chicken Parmesan Meatballs
    Amount Per Serving (1 3 meatballs)
    Calories 261 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 151mg50%
    Sodium 514mg22%
    Potassium 699mg20%
    Carbohydrates 10g3%
    Fiber 1g4%
    Sugar 1g1%
    Protein 26g52%
    Vitamin A 1059IU21%
    Vitamin C 3mg4%
    Calcium 125mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

    Easy Tomato Basil Pasta

    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!
    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    As I write this blog post, we are in the middle of a record-shattering heat wave here in our part of Oregon. Temps yesterday were 113°F., and they are “expected to hit 115° F today. Even though we have air conditioning (most in the Portland metro do not), we are trying our best not to use the oven, or even cook a lot of hot food. That’s where this recipe comes in handy! I am making this again tonight for my husband, and my sister-in-law (who is staying with us and our air conditioning during this heat wave, to stay cool).

    I found this recipe (source unknown) many years ago in an old recipe box I’ve had for over 30 years. Not sure where I got the original recipe, but it’s a KEEPER! I’ve made it a few times way back when, but decided recently to make it again, photograph it, and post the recipe on the ol’ blog! Now you can enjoy it, too!

    It is totally simple meatless main dish, and light enough (yet filling) to enjoy on a hot OR cold day!. If you can boil spaghetti noodles, you can make this delicious pasta dish! I’ve now made this pasta twice in the past two weeks, and it is yummy! Here’s how to make easy tomato basil pasta.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Easy Tomato Basil Pasta

    In a medium sized bowl, combine chopped fresh tomatoes, thinly sliced fresh basil, minced garlic, and salt and pepper. Give them a good stir to fully combine ingredients together, and then cover the bowl with plastic wrap and let it sit on the counter for one hour (or more, if you have the time). Do NOT refrigerate the tomato mixture, and give it a stir a couple of times during the “marinating”.

    Chopped tomatoes, basil, garlic and spices are combined in a bowl.After stirring, the tomatoes and other ingredients sit undisturbed for at least an hour.

    After the tomato basil mixture has marinated for an hour, you will notice that the tomatoes have released some of their juice. That is perfect, and just what you want them to do. Set the tomato mixture aside while you cook the pasta.

    After resting for an hour, the ingredients for the tomato basil pasta are ready to use.

    Cook The Pasta

    Cook the spaghetti (or angel hair pasta) in boiling, lightly salted water according to the package instructions until done. Immediately pour the hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    Spaghetti noodles (or angel hair pasta) is cooked in boiling water

    As soon as the water is drained, pour the hot pasta noodles back into the cooking pan. Immediately add the room temperature tomato/basil/garlic mixture. YES, you add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including all the accumulated juice) until fully combined. 

    The pasta is drained and immediately placed back into the cooking pan.The easy tomato basil pasta ingredients are combined and tossed until fully integrated.

    Garnish, Then Serve Easy Tomato Basil Pasta

    While it is still hot, portion out the easy tomato basil pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top of the pasta, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    The tomato basil pasta is garnished with grated Parmesan cheese and basil leaves before serving.A serving of easy tomato basil pasta in a white bowl is garnished and ready to enjoy!

    We love this simple pasta dish, and it truly tastes wonderful! I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do. If you like meatless pasta, be sure to check out my recipe for Garlic Penne Pasta and Veggies! Thanks for stopping by, and I trust you will come back again soon! Take care, and may God bless you throughout this day.

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta recipes I think you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: unknown

    0 from 0 votes
    Easy Tomato Basil Pasta
    Prep Time
    5 mins
    Cook Time
    10 mins
    RESTING TIME (inactive prep)
    1 hr
    Total Time
    1 hr 15 mins
     

    Easy tomato basil pasta is yummy, & a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    Category: Main Dish
    Cuisine: Italian
    Keyword: easy tomato basil pasta
    Servings: 4
    Calories Per Serving: 249 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups diced, fresh tomatoes , approx. 2 large tomatoes
    • 2 teaspoons fresh basil , thinly sliced or chopped
    • 2 teaspoons minced garlic
    • ½ teaspoon salt
    • teaspoon ground black pepper
    • 8 ounces spaghetti or angel hair pasta
    • 4 Tablespoons finely grated Parmesan cheese , for garnish
    • 8 leaves fresh basil , for garnish
    Instructions
    1. In a medium bowl, combine chopped tomatoes, chopped or thinly sliced basil, minced garlic, salt and pepper. Stir to fully combine ingredients. Cover bowl with plastic wrap and let it sit on the counter for one hour (or more). Do NOT refrigerate tomato mixture; give it a stir a couple times during the "marinating". After mixture has marinated for an hour, you will notice the tomatoes have released some juice. That what you want them to do. Set the tomato mixture aside while you cook the pasta.

    2. Cook spaghetti (or angel hair pasta) in boiling, lightly salted water according to package instructions until done. Immediately pour hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    3. As soon as water has drained off, pour hot pasta back into cooking pan. Immediately add room temperature tomato mixture. YES, add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including accumulated juice) until fully combined.

    4. While still hot, portion pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    Nutrition Facts
    Easy Tomato Basil Pasta
    Amount Per Serving (1 (1/4 of total))
    Calories 249 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 4mg1%
    Sodium 375mg16%
    Potassium 323mg9%
    Carbohydrates 46g15%
    Fiber 3g13%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 720IU14%
    Vitamin C 11mg13%
    Calcium 82mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    Butternut Squash Risotto with Chicken

    If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
    If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

    I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Butternut Squash Risotto with Chicken

    In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

    Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

    Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

    Making The Risotto

    Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir. Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

    Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

    This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

    Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

    Last Step Before The Butternut Squash Risotto Is Ready To Eat!

    Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese, and continue stirring until they’ve melted and been mixed into the butternut squash risotto.

    Butter and parmesan cheese are added to the butternut squash risotto

    Time To Serve The Butternut Squash Risotto with Chicken

    Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup. If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

    The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love. If you have any leftovers, they can be stored in an airtight container, refrigerated, and then microwaved to reheat.

    Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

    Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do. If you enjoy butternut squash, you might also want to check out my recipes for Butternut Squash Coconut Curry, Butternut Squash Soup with Bacon or Creamy Mashed Butternut Squash! Please come back again soon for more family-friendly recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

    Looking For Other RISOTTO Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple other delicious risotto recipes I’m confident you will also enjoy:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    Author's signature

    Recipe adapted from: The cookbook “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

    0 from 0 votes
    Butternut Squash Risotto with Chicken
    Prep Time
    15 mins
    Cook Time
    50 mins
    Total Time
    1 hr 5 mins
     

    If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

    Category: Entree
    Cuisine: Italian
    Keyword: butternut squash risotto
    Servings: 6 (approx. ¾ cup per serving)
    Calories Per Serving: 388 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups water (divided use)
    • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
    • ¼ cup dry white wine
    • 2 teaspoons extra-virgin olive oil
    • ½ cup onion, finely chopped
    • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • cups arborio rice (or other short grain rice) (uncooked)
    • cups pre-cooked chicken breast ,(cut in 1" cubes)
    • ½ cup shredded Parmesan cheese
    • 3 Tablespoons unsalted butter
    Garnish (optional): additional Parmesan cheese and/or chopped parsley
      Instructions
      1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

      2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

      3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

      4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

      5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

      Nutrition Facts
      Butternut Squash Risotto with Chicken
      Amount Per Serving (1 (approx. 3/4 cup))
      Calories 388 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 6g38%
      Trans Fat 1g
      Cholesterol 46mg15%
      Sodium 415mg18%
      Potassium 584mg17%
      Carbohydrates 51g17%
      Fiber 3g13%
      Sugar 2g2%
      Protein 18g36%
      Vitamin A 7700IU154%
      Vitamin C 16mg19%
      Calcium 144mg14%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

      Mini Lasagna Bowls

      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!
      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

      Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.

      I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:

      Scroll Down for A Printable Recipe Card At The Bottom Of The Page

      Prepare The Pasta Noodles And Cheese Filling

      The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.

      To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.

      Lasagna noodles are cooked, then drained on paper towels.Ricotta cheese is seasoned with spices and combined to make a cheese filling.

      Ready To Make Mini Lasagna Bowls

      Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.

      Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.

      Mini lasagna bowls begin with a layer of marinara sauce, topped with a cooked lasagna noodle.Marinara sauce and a seasoned ricotta cheese mixture is layered into the lasagna bowls.

      Building A Second Layer

      Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.

      Another layer of cooked lasagna noodles is added to the dish.Grated cheese is added to each of the mini lasagna bowls in layers.

      The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

      Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.

      Two mini lasagna bowls, ready for baking in the oven.

      Bake Then Serve The Mini Lasagna Bowls

      Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.

      Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!

      One of the mini lasagna bowls, after baking, and ready to enjoy!An empty dish means the dinner is all gone... and it was delicious!

      I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!

      Looking For More Recipes Using Lasagna Noodles?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      0 from 0 votes
      Mini Lasagna Bowls
      Prep Time
      20 mins
      Cook Time
      25 mins
      Total Time
      45 mins
       

      Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

      Category: Entree, Main Course
      Cuisine: Italian
      Keyword: mini lasagna bowls
      Servings: 2
      Calories Per Serving: 614 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Ricotta Filling:
      • ½ cup ricotta cheese , drained
      • 2 teaspoons Parmesan cheese , grated
      • ¼ teaspoon garlic powder
      • ¼ teaspoon dried parsley
      • teaspoon EACH salt and pepper
      • teaspoon dried oregano
      For Rest of Recipe:
      • 6 lasagna noodles cooked, drained
      • 8 Tablespoons spaghetti sauce (generous Tablespoons)
      • cup shredded mozzarella cheese
      • ½ cup shredded Parmesan cheese
      Instructions
      1. Preheat oven to 350°F.

      2. Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.

      3. Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.

      4. For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.

      5. 2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.

      6. Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

      7. Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!

      Nutrition Facts
      Mini Lasagna Bowls
      Amount Per Serving (1 lasagna bowl)
      Calories 614 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 13g81%
      Cholesterol 72mg24%
      Sodium 1055mg46%
      Potassium 506mg14%
      Carbohydrates 70g23%
      Fiber 4g17%
      Sugar 5g6%
      Protein 34g68%
      Vitamin A 911IU18%
      Vitamin C 4mg5%
      Calcium 557mg56%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

       

      Lemon Pasta And Peas

      Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!
      Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

      I received two new cookbooks from my family this past Christmas to add to my cookbook collection. Both cookbooks were written by the same couple (Steve and Kathy Doocy), and had been on top of the best seller list at one time or another. It was fun to read the stories behind the foods and mark some of the recipes I wanted to try.

      This recipe for lemon pasta and peas is the first one I tried from “The Happy In A Hurry Cook Book”. The Doocy’s originally got the recipe  from their friend Madeleine (it’s her “go to” pasta dish). It is a simple, meatless dish, can be made quickly (under 20 minutes), and has wonderful flavor. We enjoyed it with a slice of rotisserie chicken on the side (my hubby wanted some protein).

      Once the pasta is almost fully cooked, you add frozen peas to the pasta water in the pan (which quickly cooks them!). The remaining ingredients (the flavor factor) are then added to the cooked, drained pasta and peas.  That’s it… see how EASY this meal is to make?! Here’s how to make this simple dish:

      Scroll Down For A Printable Recipe At The Bottom Of The Page

      Cook The Pasta And Peas

      The first thing you need to do is bring a large pan of salted water to a boil. Once the water has come to a boil, add the pasta to the pan, and cook. TIP: You will need to cook the pasta for 1 minute less than the pkg. directions tell you for al dente.

      Add the frozen peas (yes, still FROZEN) to the pan of boiling pasta. Let them cook for 2 more minutes right in there with the pasta. NOTE: The recipe calls for using one (12 oz.) bag of frozen peas. If you would prefer LESS peas in this dish, simply add HALF the bag.

      Spaghetti noodles cooking for the lemon pasta and peas dish.Frozen peas are added directly into the boiling pasta and water.

      Remove one cup of the hot pasta water, and set it aside for later. Pour the pasta and peas into a strainer or colander, and drain the remaining water from the pan, but do not rinse. Return the hot drained pasta and peas to the pan, and immediately begin seasoning the dish (off of the heat).

      A cup of boiling pasta water is reserved to use later in the dish.

      Seasoning The Lemon Pasta And Peas For Serving

      While the drained pasta is still hot, add olive oil, fresh lemon juice, and minced garlic, tossing to coat the pasta and peas well. Once combined, add the grated Parmesan cheese, salt and pepper, and give it another good toss to combine.

      Now you will add a little bit of the reserved hot starchy pasta water. Give the pasta good stir as you add the water. This will help the pasta to not be dry, and help to melt the Parmesan cheese. You won’t need to use all of the pasta water… just use enough to coat the pasta to your liking, ok?

      Olive oil, lemon juice and garlic are added to drained pasta and peas.Parmesan cheese, salt & pepper added to drained pasta and peas.

      Time To Enjoy Lemon Pasta And Peas

      Now the lemon pasta and peas are ready to serve (while they’re still hot). If you find that the pasta has cooled down too much, simply reheat it quickly in the microwave. Serve immediately, and enjoy this easy, delicious pasta dish!

      Lemon pasta and peas ready to serve while hot.

      Don’t Want It To Be Meatless?

      If you want to add protein to the dish, add a slice or two of rotisserie chicken on the side. You could also add cooked, cubed chicken or pork into the pasta as well. Whatever makes you happy! My hubby asked for some protein with his, so I added a slice of rotisserie chicken breast on the side.

      A piece of rotisserie chicken, served on the side of lemon pasta and peas.

      I hope you enjoy this recipe for lemon pasta and peas. Any leftovers will keep for several days in the refrigerator, stored in an airtight container, and can be reheated easily in a microwave. Thank you for stopping by, and I hope you will come back soon!

      Looking For More PASTA Recipes?

      You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pasta recipes, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “The Happy In A Hurry Cook Book”, by Steve and Kathy Doocy, page 163, published by William Morrow, 2020

      0 from 0 votes
      Lemon Pasta and Peas
      Prep Time
      5 mins
      Cook Time
      15 mins
      Total Time
      20 mins
       

      Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

      Category: Dinner, Pasta
      Cuisine: Italian
      Keyword: lemon pasta and peas
      Servings: 6
      Calories Per Serving: 449 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound spaghetti pasta
      • 12 ounces frozen sweet green peas
      • ½ cup fresh lemon juice approx. 2-3 lemons
      • 3 Tablespoons olive oil
      • 2 large garlic cloves minced
      • ¾ cup grated Parmesan cheese or Pecorino Romano
      • ½ teaspoon salt
      • ½ teaspoon ground black pepper
      Instructions
      1. Bring a large pan of salted water to a boil on medium-high heat. Once water boils, add pasta and cook. Note: cook pasta for 1 minute less than pkg. directions tell you for al dente. Add frozen peas (yes, still FROZEN) and let them cook 2 minutes, in with the pasta.

      2. Remove 1 cup of hot pasta water; set aside. Pour pasta/peas into a strainer; drain remaining water from pan. Do not rinse pasta. Return hot drained pasta/peas to pan (off the heat).

      3. Add olive oil, fresh lemon juice, and minced garlic to pasta, tossing or stirring to coat. Now add Parmesan cheese, salt, black pepper, and toss to combine. pour in a little bit of reserved hot pasta water; stir, then add more as needed, to melt cheese and help pasta to not be dry. You won't need to use all of the pasta water.

      4. Serve immediately while hot, and enjoy this easy, delicious pasta dish!

      Nutrition Facts
      Lemon Pasta and Peas
      Amount Per Serving (1 (1/6 of total))
      Calories 449 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 3g19%
      Cholesterol 11mg4%
      Sodium 393mg17%
      Potassium 350mg10%
      Carbohydrates 67g22%
      Fiber 5g21%
      Sugar 6g7%
      Protein 18g36%
      Vitamin A 544IU11%
      Vitamin C 31mg38%
      Calcium 173mg17%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!