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Cuisine: Pasta

Pasta con Pesto di Agrumi (Pasta with Citrus Pesto)

I have several citrus trees in my backyard and they are bursting with fruit. To use some of my oranges, I made this Sicilian-inspired pesto, which is quick to prepare, refreshing, and delicious, and can also be eaten cold, so leftovers are perfect for your lunchbox the next day. It can be stored in the refrigerator for a few days or freeze to use at another time.

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Lemony Shrimp with White Beans and Couscous

This Lemony Shrimp with White Beans and Couscous is super fast to make. I used Israeli Couscous, but you could use orzo or a wide pasta such as a pappardelle. The key is to not overcook the shrimp!

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  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 4 Servings

Instant Pot Olive Garden Pasta e Fagioli

“Pasta e Fagioli” translates to “pasta and beans” in Italian. This recipe is outstanding. I have to admit I have never even been to an Olive Garden and hope I never do (sorry! I know it sounds snooty, but I just can't go there). I have given both the Instant Pot instructions as well as the stovetop version. This is a real crowd-pleaser. I should have added some chopped Italian Parsley to serve.

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  • Prep: 15 mins
  • Cook: 25 mins
  • Yields: 6 Servings

Creamy Mushroom & Chicken Noddles

This Creamy Mushroom & Chicken Noddles is made in an Instant Pot/Pressure Cooker. Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half for the cream if you wish!

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  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 - 6 Servings

Pasta with Shrimp, Broccoli and Tomatoes

This Pasta with Shrimp, Broccoli and Tomatoes is one of those things I created from ingredients I had on hand. You can use fresh cherry or sun-dried tomatoes.  It's a fast and easy weeknight dinner recipe, the whole family will love.

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  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Zucchini and Feta Pasta

My daughter Zoe made this Zucchini and Feta Pasta dinner. It's actually her take on my Mushroom and Feta Pasta. The kids don't like mushrooms, which is very sad indeed! This is the perfect summer pasta dish when zucchini is plentiful in your garden.

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Mushroom and Feta Pasta

This recipe was given to me by a friend in London. I used to make this Mushroom and Feta Pasta when we were first married for dinner parties.  It's "cheap and cheerful" as we used to say. It's one of my all-time favorite pasta dishes. It's simple and really delicious.

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Marmite Pasta

Marmite is made from yeast extract, a by-product of beer brewing.  It is a sticky, dark brown paste with a distinctive, powerful flavor, which is extremely salty and savory. (Doesn’t that sound appetizing?!) This distinctive taste is reflected in the British company's marketing slogan: "Love it or hate it."Marmite is traditionally eaten as a savory spread on bread, toast, savory biscuits (crackers in US), and other similar baked products. Owing to its concentrated taste it is usually spread thinly with butter. My favorite use of Marmite is used in making Twiglets.  Twiglets are a wheat-based crisp snack shaped like small twigs, originating in the United Kingdom.  I LOVE Twiglets!!! Anyway, back to my point – I found this Nigella Lawson recipe for Marmite pasta.  My husband, Eric, loves Marmite and Nigella Lawson, for that matter, so I thought I would try it out on him.

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  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Spaghetti with Goat Cheese, Mint and Peas

This Spaghetti With Goat Cheese, Peas & Mint is ultra-easy to prepare. The flavors of early spring are highlighted with peas that are smashed with fresh mint, lime zest and juice finished with creamy goat cheese. Most of the peas are smashed, but about a third are left whole for refreshing bursts. Both the zest and the juice add a hit of acid and bring out the nuances of the peas and mint.

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  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Mushroom Carbonara

My family loves carbonara. It's one of the things I make often. This Mushroom Carbonara is the perfect midweek meal. Mushrooms take the place of the traditional bacon in this vegetarian carbonara recipe. A deep browning on the umami-packed mushrooms, coupled with garlic and shallots, takes this dish to a whole other level.

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  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 Servings
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