There’s nothing better than a quick and easy pesto pasta for dinner. By adding another green vegetable to your pesto you’re able to get more vegetables in this simple and easy meal. Plus pea, basil, lemon and parmesan is yummm.
This is date night pasta. Whether that date is with yourself, a mate or your significant other. The kind of dish that’s impressive but very little effort so you’ll look like a whizz without getting yourself in a state. If tomatoes are in season it is beautiful with roasted Roma tomatoes stirred through, if not then just use a good quality passata. Or alternatively cherry tomatoes, halved and thrown in a pan with a little smashed garlic, chilli, oil and parsley and cooked until blistered is also great (I also make them a bit saucier (in all meanings of the word) by adding a little reserved cooking water from the pasta to loosen the tomatoes into a sauce when I do this.
This is one of my simple go to pastas that you don’t need a whole lot of ingredients or time to make. I make it almost every week at the moment, or whenever I have zucchini that needs using up. It’s simple, tasty and quick – everything I want in a mid week pasta dish.
One day I’m eating like a vegan and the next it’s time for some meat. I basically like to eat everything. I also love that bolognese is such a good vehicle for getting some extra vegetables into a pasta dish. This rendition takes it one step further and uses ribbons of zucchini instead of pasta. Thus, it’s a low carb meal full of vegetables and lean protein – win!
It’s time for another great pasta recipe! This one tastes like summer with juicy sweet corn, fresh cherry tomatoes, loads of basil and pesto and all finished with creamy buffalo mozzarella. Yum! I’ve been really into pasta lately. I try to limit it to once a week but sometimes I want to have it twice because there’s just so many different sauce variations you can do and it’s such a great low effort meal. My solution? Zucchini noodles! But not just zucchini noodles, it’s got to be a mix of REAL pasta and zoodles so I’m still satisfying those carb cravings.
How was everyone’s week? I hope it was full on sunshine, wonderful people and delicious food. Let’s work on making next week all about that too shall we?
This is such a simple dish but so delicious that I had to share the recipe with you. The perfect summer food thanks to the cherry tomatoes and fresh basil – and the fact you won’t need the oven on!
This pasta. This pasta is everything. Soft, gently cooked, flakes of salmon tossed with al dente orecchiette that scoops up the peas and herbs. Plus, the fennel and lemon are the perfect thing to compliment salmon. This pasta is light and flavoursome. Fresh spring flavours in a bowl.