Pasta Recipes

Scroll down for healthy, savory & super yummy pasta recipes!

Spaghetti & Herb Meatballs

April 8, 2014 by Kay 1 Comment

Spaghetti & Herb Meatballs is a flavorful dish that everyone will love. The herb meatballs really steal the show.

My recipe for Herb Meatballs can be used in so many of my recipes, but by far my favorite way to use them is in Spaghetti & Meatballs. I am a pasta lover to the point where I could eat it daily. As I always say, “I love me a good meatball” and this meatball I love!

The pasta sauce I use in this recipe is one that I canned last summer. I can vegetables from our garden and pasta sauce is just one of the many items I make. This particular pasta sauce is a chunky vegetable sauce loaded with onion, pepper and carrots. I will share my canning recipes later this summer/early fall when I will be doing my annual canning. You can easily use your favorite jar of pasta sauce in this recipe.

This is the perfect meal for a family get together or dinner with friends. It comes together quickly and it’s always fun watching how other people eat spaghetti…..are you proper and never slurp the noodles; do you let the noodles hang from your fork and eat from the bottom up? or do you use a spoon and fork like real Italians do?

Shave fresh parmesan on top.

Wind the pasta on your fork if you wish.

Stand your fork up in the pasta.

Tasty Meatball

I love how the sauce coats the noodles.

Yum!

Enjoy!

Spaghetti & Herb Meatballs

Rating: 51

Yield: 4 Servings

Spaghetti & Herb Meatballs

Ingredients

16 ounces spaghetti or linguine
12 large meatballs, cooked
1 quart or 1 large jar of your favorite pasta sauce
Fresh parmesan cheese

Instructions

Cook the pasta according to package directions. When done, drain the pasta and return the pan to the heat.
Reduce the heat to medium, add in the meatballs and pasta sauce; stir to combine. Let cook for 5 minutes and add in the pasta; toss to combine. Cook for an additional 5 minutes or until the meatballs are heated through.
Dish the pasta and meatballs and shave fresh parmesan to the top.

Notes

My recipe for Herb Meatballs is perfect for this recipe.

http://www.lovefoodwillshare.com/spaghetti-herb-meatballs/

Chicken Tortellini Casserole

March 17, 2014 by Kay 14 Comments

I have combined chicken with cheese tortellini and a creamy sauce with lots of cheese and turned it into Chicken Tortellini Casserole.

This is purely a comfort food that will make you feel good from your head to your toes. And in case the pasta and cheese were not enough to make it a comfort food, I added in some bacon for safe measure. The sauce is a mixture of cream of chicken, cream of mushroom soup, milk and spices.

For the tortellini, you will want to buy tortellini from the dairy section. You can use frozen tortellini, but you will need to cook the pasta before adding it into the recipe.

You may notice that I only put bacon on half of the casserole, I did that on purpose. My hubby, Mr. B brought me home some smoked bacon bits, it had a very strong smoke flavor to it which I don’t care for, so I gave all the bacon to Mr. B!

Lots of bacon!

Chicken Tortellini Casserole

Lots of cheese!

Creamy Goodness

Chicken Tortellini Casserole

Enjoy!

Chicken Tortellini Casserole

Rating: 51

Yield: 4 Servings

Chicken Tortellini Casserole

Ingredients

6 slices of bacon cut into bite size pieces
2 chicken breasts, about 1 lb., cut into chunks
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of mushroom soup
½ cup milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
1, 10-12 package fresh cheese tortellini, uncooked
½ cup Monterey jack cheese, shredded
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray.
In a frying pan over medium high heat cook the bacon until crisp. Remove from the pan and set aside. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through. Remove from pan and set aside.
In a bowl, combine the two cans of cream soup, milk and spices, stir to combine. Add in the chicken, tortellini and chicken, stir to combine. Pour the mixture into the baking dish. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

http://www.lovefoodwillshare.com/chicken-tortellini-casserole/

Hoisin Noodles with Vegetables

March 12, 2014 by Kay 3 Comments

Hoisin Noodles with Vegetables is a meat free entree but it’s packed full of deliciousness! Hoisin is an Asian BBQ sauce and it’s used in the sauce for this dish along with other fresh ingredients including lime juice, ginger and garlic.

The vegetables I used in Hoisin Noodles with Vegetables are broccoli, carrots, cabbage and green onions, they work well with the noodles and peanuts in this recipe. I like the addition of the peanuts, add a nice crunch to this dish.

I could eat dishes like this almost every night of the week. Stir Fry’s rank high on my list of my favorite meals. You could easily add chicken, pork or shrimp to this recipe.

Hoisin Noodles with Vegetables

Enjoy!

Hoisin Noodles with Vegetables

Ingredients

1/2 cup low-sodium soy sauce
¼ cup water
1 tablespoons sesame oil
2 tablespoons vegetable oil, divided
2 tablespoons honey
3 tablespoons rice vinegar
2 tablespoon fresh lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
12 ounces thin spaghetti
Cabbage, shredded
Carrots, shredded
Green onions, diced
Broccoli, chopped
Peanuts

Instructions

Prepare the noodles according to package directions.
For the sauce, whisk together the soy sauce, water, sesame oil, 1 tbsp. vegetable oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
Heat a large, nonstick skillet over medium high heat. Add 1 tablespoon vegetable oil, add the cabbage, carrots, green onions and broccoli and sauté for 5 minutes. Add half of the sauce. Cook for another 3-5 minutes.
Drain the noodles and add them back to the pan. Add the other half of the sauce and use a tongs to combine. Add the vegetable mixture to the pan, combine. Serve and top with peanuts.

http://www.lovefoodwillshare.com/hoisin-noodles-vegetables/

Skinny Fettuccine Alfredo

February 24, 2014 by Kay 8 Comments

Yes, this is a skinny recipe and YES it still has all the flavor of an Alfredo Sauce! I’m telling you the truth, you will love this light version of Skinny fettucine Alfredo. I used a black pepper infused fettuccine, so my noodles will have a darker color.

My daughter Mackenzie and I could not get enough of this recipe. We are both huge fans of Alfredo Sauce but don’t like to take in all the calories, so this is a nice alternative. We added some shrimp sautéed in olive oil and sprinkled with Old Bay Seasoning.

Make a roux.

Add the liquid and bring to a low boil

Stir in the cheese.

Add the sauce to your noodles.

Mix it all together.

YUMMY

Add sauteed shrimp if your feeling adventerous!

Enjoy!

Skinny Fettucinne Alfredo

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 Servings

Skinny Fettucinne Alfredo

Ingredients

12 ounces fettuccine (or any pasta shape)
1 Tbsp. olive oil
4 cloves garlic, minced
3 Tbsp. flour
1 cup chicken broth
1 cup low-fat milk (I used 1%)
3/4 cup freshly-grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

Instructions

Cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.
Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine and serve.

Notes

Note: I served this dish with sautéed shrimp. Heat 2 tsp. olive oil over medium heat, add ½ to ¾ lb. cooked shrimp (tails removed) and sprinkle with Old Bay Seasoning. Saute for 3-5 minutes until shrimp are heated through. Serve on top of the Skinny Fettucinne Alfredo.

http://www.lovefoodwillshare.com/skinny-fettuccine-alfredo/

Adapted from Gimme Some Oven

Pasta Recipes

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