If you have never had red pesto, it is delicious.  And for this recipe, I used the store bought stuff that comes in a jar. It’s easy! You can make it yourself using sun dried tomatoes, parmesan, garlic, pine nuts, basil and olive oil.  That is a basic recipe, but you get many variations.  This recipe is another take on my Red Pesto Tagliatelle.

Check out so many more Salads and Side dishes!

What Is This Pasta Salad Like

• Difficulty – A very easy pasta salad using minimal ingredients and all done in about 15 – 20 minutes. It does have to chill for best results though.
• Taste – If you love fresh pasta salads, this is a great place to start. It has a tangy tomato flavour from the red pesto and a crunchy bite from the fresh vegetables.
• Serving – This recipe makes between 4 – 6 servings. You can easily adjust the serving size in the recipe card at the end of the post.

What We Need To Make The Easy Red Pesto Pasta Salad

• Pasta – I used fusilli pasta.
• Bell peppers – A mix of red, green and yellow bell peppers.
• Onion – Either red or white onions will work great.
• Red pesto – This recipe uses a store bought jar of red pesto. Feel free to make your own if you like.
• Parmesan cheese – I added fresh grated parmesan cheese.

NOTE, The full recipe and ingredient list is found at the end of the post in the recipe card.

Instructions

1. Cook pasta – Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
2. Assemble salad – Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
3. Refrigerate – Will keep up to two days covered in the refrigerator.

Recipe Tips

• Cooking pasta – Don’t overcook your pasta or it may turn mushy in the pasta salad. I like to cook it al dente for best results.
• Dicing vegetables – Aim to dice the vegetables evenly and small. This salad is nice with small bites of freshness.
• Prep in advance – Allow for time to chill the salad for about an hour for the best taste!

Substutions

• Pasta – I used fusilli but you can use any spiral pasta, macaroni cut, rigatoni or penne pasta.
• Red pesto – For a complete flavour change you can add green pesto.
• Bell peppers – These work great but you could try finely diced carrot and celery.
• Herbs – Feel free to add additional fresh basil or parsley if you like.

What would go great with this Red Pesto Pasta Salad

• Chicken – The Grilled Barbecue Chicken Skewers would go fantastic with this for a great summer meal. Or even the Cheesy Barbecue Chicken Sliders.or my delicious Chicken Cutlet Sandwiches with Roasted Italian Peppers.
• Pork or Beef – Why not serve it alongside the Slow Cooker Barbecue Ribs or the Barbecue Beef Kebabs
• Seafood – The Grilled Shrimp with Chimichurri Salad would also be a great idea.

Frequently Asked Questions

Bacon Tomato Pasta Salad

This Bacon Tomato Pasta Salad is perfect to make all summer long. Loaded with grape tomatoes, smokey bacon, cubed mozzarella cheese and red onions all wrapped up in a light vinaigrette. A great dish for potlucks, barbecues or as a lunch any day of the week.

Check out this recipe

Zucchini Pasta Salad with a Lemon Vinaigrette

A fresh and light addition to your spring pasta dishes. This Zucchini Pasta Salad in a Lemon Vinaigrette is filled with seasonal zucchini, sun dried tomatoes and fresh mozzarella. Then topped off with a tangy vinaigrette. Make it for your next lunch or side dish to a weekend barbecue.

Check out this recipe

Roasted Cherry Tomato Orzo Pasta Salad

This quick and easy Roasted Cherry Tomato Orzo Pasta Salad can be enjoyed all summer long. Orzo combined with sweet roasted cherry tomatoes, sun dried tomatoes, herbs and fresh parmesan cheese.

Check out this recipe

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Easy Red Pesto Pasta Salad

Now that the weather is warming up, I'm starting to think about more Salads with Dinner. This Easy Red Pesto Pasta Salad was put together from start to finish in just 15 minutes and it's full of flavour from a jar of red pesto!

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Lunch, Salad, Side Dish

Cuisine: North American

Keyword: Pasta, pesto

Servings: 6 servings

Calories: 221kcal

Author: Julia Pinney

Ingredients

• 8 oz fusilli pasta uncooked
• 1/2 red onion diced small
• 1/2 red pepper diced small
• 1/2 green pepper diced small
• 1/2 yellow pepper diced small
• 1/2 cup red pesto
• 1/2 cup parmesan cheese finely grated

US Customary – Metric

Instructions

• Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
• Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
• Will keep up to two days covered in the refridgerator.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Easy Red Pesto Pasta Salad

Amount Per Serving (1 serving)

Calories 221 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 327mg14%

Potassium 178mg5%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 4g4%

Protein 9g18%

Vitamin A 565IU11%

Vitamin C 41mg50%

Calcium 131mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Easy Red Pesto Pasta Salad appeared first on Julia's Cuisine.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! It’s easy, full of flavour, budget friendly and downright delicious!

What Is This Spaghetti Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 15 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter, garlic and parmesan cheese.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

• Pasta – I used spaghetti for this dish. The thin noodles worked great for this easy dish.
• Butter – This adds a fantastic flavour to this pasta dish.
• Olive oil – Olive oil combined with the butter adds a depth of rich flavour to the spaghetti.
• Garlic – Thinly sliced garlic pieces are added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – A lot of fresh minced parsley is added to the dish for flavour and freshness.

NOTE, The full recipe and ingredients can be found at the end of the post in the recipe card.

Instructions

1. Cook spaghetti – Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
2. Cook butter with olive oil and garlic – While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
3. Finish dish – Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
4. Serve – Serve immediately topped with extra fresh parsley and black pepper if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are cooking the spaghetti, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used spaghetti pasta but pasta shells, penne pasta, tagliatelle or bowtie pasta will all work well.
• Fresh parsley – Feel free to use other fresh herbs like basil or even oregano.
• Parmesan – I used Parmesan cheese, but you could use pepper jack or mozzarella

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

There is nothing better than a dinner that surprises you on taste and timing. Well, this Sun Dried Tomato & Bacon Spaghetti not only delivers on the taste buds it is done in no time at all. 

Check out this recipe

Spaghetti Bolognese

You can't beat a great classic Spaghetti Bolognese. A rich tomato meat sauce served over soft pasta noodles. A sauce that takes a little love and time but delivers big on flavour!

Check out this recipe

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Garlic Parmesan Spaghetti

A quick and easy pasta dish that brings a punch of flavour! This super easy Garlic Parmesan Spaghetti dish is on the table in about 20 minutes, requires few ingredients and will surprise you with it's fresh flavours!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy dinners, parmesan cheese, stove top dinners

Servings: 4 servings

Calories: 483kcal

Author: Julia Pinney

Ingredients

• 8 oz spaghetti
• 4 tablespoons butter
• 3 tablespoons olive oil
• 4 cloves garlic peeled and cut into thin slices
• 1/4 cup fresh chopped parsley finely chopped
• 3/4 cup parmesan cheese finely cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

US Customary – Metric

Instructions

• Add the spaghetti to a pot of boiling water and cook according to package. Approximately 8 10 minutes. Drain and set aside. Reserve a couple ladles of pasta water and set aside.
• While the spaghetti is cooking, set a large deep sided skillet over medium heat. Add the butter and bring to to a sizzle, about one minute. Add the olive oil and sliced garlic pieces. Stir well and cook for a couple of minutes until the garlic becomes aromatic. Be careful not to burn or brown the garlic.
• Reduce heat to low and add the spaghetti, Parmesan cheese, parsley, salt and pepper. Toss really well and add a little pasta water to make the dish a little smoother.
• Serve immediately topped with extra fresh parsley and black pepper if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Garlic Parmesan Spaghetti

Amount Per Serving (1 serving)

Calories 483 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 43mg14%

Sodium 976mg42%

Potassium 166mg5%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 2g2%

Protein 14g28%

Vitamin A 499IU10%

Vitamin C 1mg1%

Calcium 245mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Parmesan Garlic Spaghetti appeared first on Julia's Cuisine.

I’m no stranger to getting Quick Dinners on the table. Most weekdays are busy and I don’t have time to spend hours slaving away in the kitchen. Through the week keeping it simple is important for me. And I know it is for you too! Dishes like this Asparagus and Sun Dried Tomato Pasta and my Skillet Pasta with Sun Dried Tomatoes are all about getting dinner on the table in a hurry but not giving up on the taste.

What is This Pasta Dish Like

• Difficulty – This is a super easy and quick recipe. From start to finish, you can have it on the table in under 30 minutes!
• Taste – I love the freshness of this dish. It isn’t a creamy or decadent dish, but more light and fresh.
• Serving – This recipe will serve four people as a main course. In the recipe card at the end of the post you can easily adjust the serving size.

Ingredients

• Pasta – I opted for Penne pasta which worked really well in this dish.
• Olive oil – I used extra virgin olive oil for cooking.
• Garlic – Fresh minced garlic will give the best flavour.
• Asparagus – 14 asparagus spears trimmed and cut into 2 inch pieces
• Sun dried tomatoes – For best results use sun dried tomatoes packed in oil. They have a huge flavour punch!
• Parmesan cheese – This recipe uses freshly grated parmesan cheese.
• Seasonings – I used dried basil, salt and black pepper.
• Fresh herbs – I added fresh chopped parsley for additional freshness and flavour when the dish was finished.

NOTE, The full recipe and be found at the end of the post in the recipe card.

Instructions

1. Cook pasta – Cook pasta according to package. Drain and set aside.
2. Cook asparagus and remaining ingredients – In a large skillet set over medium heat, add the olive oil and asparagus. Cook until tender, about 5 – 8 minutes. Add the garlic and sun dried tomatoes. Stir well until fragrant, about 1 minute.
3. Finish dish – Add the cooked pasta to the skillet with the asparagus. Reduce heat to low and add the parmesan cheese, dried basil, salt, pepper and fresh chopped parsley. Stir well to combine and remove from heat.
4. Serve – Serve topped with extra with parmesn if desired.

Recipe Tips

• Use fresh parmesan cheese – Please use fresh grated parmesan cheese for this dish. This is a dish with minimal ingredients but gets all it’s great flavour for the very few simple ingredient.
• Time saving – Cook the pasta while you are preparing the rest of the dish to make this a very quick dish!
• Serve fresh – This dish is best served as soon as it is cooked.

Substitutions

• Pasta – I used penne pasta for this recipe. Alternatively, you could use pasta spirals, spaghetti or rotini.
• Sun dried tomatoes – This recipes used sun dried tomatoes packed in oil as this gives the best flavour. You could use dry sun dried tomatoes. Just keep in mind, these need to be soaked before using.
• Fresh parsley – I love the freshness of parsley, but basil would work great for this recipe.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Pasta Primavera with Asparagus and Peas

This Pasta Primavera with Asparagus and Peas is the perfect mid week meal for spring. Tagliatelle tossed in a light sauce filled with fresh spring vegetables and herbs. Serve it with a fresh salad and homemade Garlic Knots for a complete dinner.

Check out this recipe

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Sun Dried Tomato & Bacon Spaghetti

There is nothing better than a dinner that surprises you on taste and timing. Well, this Sun Dried Tomato & Bacon Spaghetti not only delivers on the taste buds it is done in no time at all. 

Check out this recipe

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Asparagus and Sun Dried Tomato Pasta

Make this fresh Asparagus and Sun Dried Tomato Pasta dish for a quick and tasty dinner soon. Garlicky sauteed asparagus tossed with sun dried tomatoes, penne pasta and parmesan cheese.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: asparagus, quick dinners, stove top pasta

Servings: 4 servings

Calories: 360kcal

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 14 asparagus spears trimmed and cut into 2 inch pieces
• 3 cloves garlic minced
• 1/2 cup sun dried tomatoes finely diced
• 1/2 cup parmesan cheese finely grated
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh chopped parsley

Instructions

• Cook pasta according to package. Drain and set aside.
• In a large skillet set over medium heat, add the olive oil and asparagus. Cook until tender, about 5 – 8 minutes. Add the garlic and sun dried tomatoes. Stir well until fragrant, about 1 minute.
• Add the cooked pasta to the skillet with the asparagus. Reduce heat to low and add the parmesan cheese, dried basil, salt, pepper and fresh chopped parsley. Stir well to combine and remove from heat.
• Serve topped with extra with parmesn if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Asparagus and Sun Dried Tomato Pasta

Amount Per Serving (1 serving)

Calories 360 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 9mg3%

Sodium 510mg22%

Potassium 622mg18%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 7g8%

Protein 14g28%

Vitamin A 219IU4%

Vitamin C 6mg7%

Calcium 182mg18%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Asparagus and Sun Dried Tomato Pasta appeared first on Julia's Cuisine.

Comfort food at it’s best! Much like my Bowtie Pasta and Broccoli Bake and the Tomato & Mozzarella Baked Penne, this one’s a keeper! This was a cleaning out the fridge for lunch dish and it was delicious. Sometimes the tastiest dishes come from what’s left in the fridge. The addition of bacon gave this pasta dish a nice smoky flavour that I really loved. I don’t use bacon much at all, but was reminded of how much I like it!!!

What Is This Pasta Bake Like

• Difficulty – This recipe is pretty straightforward. There are several steps before it all comes together, but you can prep ahead and keep it in the fridge until baking time.
• Taste – I feel this dish is so comforting without being too over the top. It only has a small amount of bacon, but the flavour does shine through. Although, it does have cream and cheese, it isn’t overly creamy once it’s baked.
• Serving – This will make between 4 – 6 generous sized pasta servings.

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
2. Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
3. In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
4. In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it’s smooth.
5. Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
6. Remove from oven and allow to cool about 5 minutes before serving.

Recipe Notes

• Make ahead tips – You can make this dish up to about eight hours before baking. Just cover it and keep it in the fridge until baking. Add an extra 5 minutes to the baking time if making in advance.
• Cook pasta al dente – For baked pasta dishes, it’s best to cook the pasta until it has a bit of a bite to it. The Pasta will continue to cook in the sauce in the oven.

Substutions

• Pasta – I used fusilli pasta but pasta shells, penne pasta or bowtie pasta will all work well.
• Fresh parsley – Feel free to use dried parsley, oregano or basil. You could also add fresh basil.
• Gouda – I used Gouda cheese, but you could use pepper jack, mozzarella or cheddar cheese.

Serving

Pasta dishes go great with any kind of Salads like the Classic Caprese or the Roasted Red Pepper and Feta Salad. You could just serve it with a leafy green salad or just as it is. And pasta goes great with my all time favourite Garlic Knots.

Frequently Asked Questions

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Fusilli Pasta Bake with Bacon & Zucchini

Sometimes you just need a great pasta dish. This Fusilli Pasta Bake with Bacon and Zucchini could be just what you're looking for. Tender pasta noodles wrapped up in a creamy Gouda cheese sauce with salty bacon, zucchini and red peppers. A dish you can made in advance, pop in the fridge and bake just before serving. A great mid week dinner for the whole family.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main Course

Cuisine: North American

Keyword: bacon, Pasta, zucchini

Servings: 6 servings

Calories: 760kcal

Author: Julia Pinney

Ingredients

• 10 oz fusilli pasta
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 medium Zucchini diced small
• 1 medium Red pepper diced small
• 4 Strips bacon cooked and roughly chopped
• 1 tesspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 1 cup heavy cream
• 1 cup pasta water
• 2 cups Gouda cheese grated
• Small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Grease an 8 x 5 inch baking dish and set aside.
• Cook the pasta al dente and drain. Reserve one cup of the pasta water for making the sauce. Pour the cooked pasta into the baking dish and set aside.
• In a medium skillet set over medium heat, add the olive oil and garlic. Add the peppers and zucchini and cook stirring occasionally for about 8 minutes. Add the bacon, salt and pepper and stir well. Add the cooked vegetables to the pasta.
• In the same skillet you cooked the vegetables in, add the butter until it melts, about 1 minute. Add the heavy cream and pasta water. Turn the heat to high and whisk until it starts to bubble. Reduce heat to low and simmer for about 2 minutes. Remove from heat. Add fresh chopped parsley and cheese, reserving about 1/4 cup of the cheese. Stir the sauce until it's smooth.
• Pour the sauce over the pasta and stir to incorporate it evenly. Top with remaining cheese. Bake for about 25 minutes until the top is golden and crisp.
• Remove from oven and allow to cool about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Fusilli Pasta Bake with Bacon & Zucchini

Amount Per Serving (1 serving)

Calories 760 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 27g169%

Trans Fat 1g

Cholesterol 159mg53%

Sodium 782mg34%

Potassium 412mg12%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 5g6%

Protein 30g60%

Vitamin A 1777IU36%

Vitamin C 32mg39%

Calcium 599mg60%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Fusilli Pasta Bake with Bacon and Zucchini appeared first on Julia's Cuisine.

This summer, I grew a lot of tomatoes and they have been fantastic. Although, I planted several varieties back in the early spring, we were most successful with cherry tomatoes which we are still picking daily. And we love roasting tomatoes! Dishes like the Roasted Cherry Tomato and Feta Bruschetta and the Roasted Potato and Cherry Tomato Salad are a few ways you can use up some of those summer tomatoes.

What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 30 – 40 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter and parmesan cheese with roasted tomatoes and garlic. A fantastic light summer dish.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

For the tomatoes

• Tomatoes – For this dish, I used a variety of cherry tomatoes and Roma tomatoes from my garden. Make sure to use ripe tomatoes!
• Olive oil – I used extra virgin olive oil to drizzle over the tomatoes for roasting.
• Garlic – I thinly sliced two cloves of garlic to add to the tomatoes. It gives a really good bite to the finished dish.
• Salt – A little salt is added to the tomatoes to enhance flavours.

For the pasta

• Pasta – I used linguine for this dish. The wider noodle worked great with the roasted tomatoes and parmesan cheese.
• Butter – This adds a fantastic flavour to this pasta dish.
• Garlic – Minced garlic has also been added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – I topped off the dish with a little fresh chopped parsley when it was finished.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

• Roast tomatoes – Preheat oven to 400 degrees F/200 degrees C. Arrange the tomatoes on a large baking tray. Drizzle over olive oil, evenly arrange slices of garlic and sprinkle over salt. Roast for about 35 – 40 minutes until the tomatoes are roasted and most of the pan juices have evaporated. Remove from oven and set aside.
• Cook pasta – While the tomatoes are cooking, cook the linguine in boiling water according to package instructions. Drain and set aside
• Cook butter and pasta – In a large deep sided skillet set over medium heat, add the butter. Bring the butter to a sizzle, about one minute. Add the garlic and stir well and cook until fragrant. About one more minute.
• Finish the dish – Add the linguine and roasted tomatoes to the skillet and stir well to completely coat in the butter. Add the salt, pepper and parmesan cheese. Stir really well to coat completely.
• Serve – Serve immediately with fresh parsley and extra parmesan if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are roasting the tomatoes, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used linguine pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta, spaghetti or rotini.
• Tomatoes – I used a mix of cherry tomatoes and small Roma tomatoes. You can use pretty much any variety of tomatoes, just make sure they are very ripe. Also, if you are not using cherry tomatoes, cut your tomatoes into about 2 inch pieces.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Red Pesto Tagliatelle

Dinner doesn't get a whole lot easier than this easy Red Pesto Tagliatelle. Using just six ingredients and with cooking time just 15 minutes, it's perfect for dinner on busy days.

Check out this recipe

Sun Dried Tomato Skillet Pasta

This Sun Dried Tomato Skillet Pasta is a great mid week dinner the whole family will love. A fully loaded pasta dish with sauteed zucchini and peppers and the addition of sun dried tomato pest for a fantastic flavour.

Check out this recipe

Roasted Cherry Tomato Orzo Pasta Salad

This quick and easy Roasted Cherry Tomato Orzo Pasta Salad can be enjoyed all summer long. Orzo combined with sweet roasted cherry tomatoes, sun dried tomatoes, herbs and fresh parmesan cheese.

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Pasta with Roasted Tomatoes and Garlic

Make this delicious and easy Pasta with Roasted Tomatoes and Garlic. I used seasonal tomatoes mixed with lots of garlic and parmesan! This dish is simple and pretty quick but it delivers big on flavour.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy dinners, linguine, roasted tomatoes

Servings: 4 servings

Calories: 540kcal

Author: Julia Pinney

Ingredients

For the tomatoes

• 1 lb garden tomatoes (roma tomatoes) Cut into 2 inch pieces if the tomatoes are large
• 2 tablespoons olive oil
• 3 cloves garlic thinly sliced
• 1 teaspoon salt

For the pasta

• 10 oz linguine
• 1/3 cup butter
• 2 cloves garlic minced3/4
• 3/4 cup parmesan cheese finely grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh chopped parsley for garnish if desired

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F/200 degrees C. Arrange the tomatoes on a large baking tray. Drizzle over olive oil, evenly arrange slices of garlic and sprinkle over salt. Roast for about 35 – 40 minutes until the tomatoes are roasted and most of the pan juices have evaporated. Remove from oven and set aside.
• While the tomatoes are cooking, cook the linguine in boiling water according to package instructions. Drain and set aside
• In a large deep sided skillet set over medium heat, add the butter. Bring the butter to a sizzle, about one minute. Add the garlic and stir well and cook until fragrant. About one more minute.
• Add the linguine and roasted tomatoes to the skillet and stir well to completely coat in the butter. Add the salt, pepper and parmesan cheese. Stir really well to coat completely.
• Serve immediately with fresh parsley and extra parmesan if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pasta with Roasted Tomatoes and Garlic

Amount Per Serving (1 serving)

Calories 540 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 53mg18%

Sodium 1590mg69%

Potassium 199mg6%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 2g2%

Protein 16g32%

Vitamin A 621IU12%

Vitamin C 1mg1%

Calcium 250mg25%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Pasta With Roasted Tomatoes and Garlic appeared first on Julia's Cuisine.

If you ever buy pizza pockets or pizza bites at the grocery store, why not try this homemade version. By using my Homemade Pizza Dough that was leftover, and Pizza Sauce in the fridge, these came together pretty quick. Let’s take a look.

What are These Pizza Pockets Bites Like

• Difficulty – These require few ingredients and are pretty easy to put together. Just make sure not to over stuff them, otherwise they will difficult to close.
• Taste – These have a great pizza flavour with the texture of almost a Garlic Knot. Great served with pizza sauce on the side.
• Serving – This recipe will make approximately 16 pizza bites.

Ingredients

• Pizza dough
• Pizza sauce
• Mozzarella cheese shredded
• Oregano
• Olive oil

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 400 degrees f/200 degrees c and have ready a large baking tray.
2. Roll dough – On a clean surface roll out to the dough to a large rectangle, approximately 9 x 13. Using a pizza cutter or sharp knife, cut the dough into approximately 15 small rectangles. Do this by making two vertical cuts and four horizontal cuts.
3. Put together pizza pockets – Place a small spoonful of the pizza sauce on one side of the rectangle. Sprinkle over a little oregano and add some mozzarella cheese. Fold over and press down the sides. Brush the tops with olive oil. Sprinkle over remaining cheese and a little oregano.
4. Place on a baking tray – Place all of the unbaked pizza pockets on the baking tray.
5. Bake and serve – Bake for about 12 – 15 minutes until golden and puffed up. Remove from oven and serve with extra pizza sauce on the side for dipping.

Recipe Tips

• Use dough at room temperature – Pizza dough is easier to stretch and roll at room temperature. Take it out of the fridge about 1/2 hour before using.
• Don’t over stuff – Don’t add too much filling to these little bites or they will be difficult to close.

Substitutions and Additions

• Pizza dough – I used leftover Pizza Dough , but you can use your own recipe or store bought.
• Pizza sauce – You don’t have to use my Pizza Sauce recipe, you can easily use store bought or you own homemade version.
• Additions – Feel free to add pepperoni, sausage, cooked chicken pieces, bell peppers, chopped tomato, caramelized onions or anything else you would like to add.

And if you’re looking for something more of a meal, check out my Homemade Pepperoni Calzones.

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Pizza Pocket Bites

These Pizza Pocket Bites are such a fun and tasty nibble. By using leftover Pizza Dough and Pizza Sauce, you can put these together quickly. Think about these pizza bites the next time you are entertaining. They are sure to be a hit!

Prep Time25 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Course: Appetizer, Lunch, Snack, Starter

Cuisine: North American

Keyword: blue cheese, pizza

Servings: 15 servings

Calories: 82kcal

Author: Julia Pinney

Ingredients

• 12 oz pizza dough
• 3/4 cup pizza sauce
• 1 cup mozzarella cheese shredded
• 2 tablespoons oregano

US Customary – Metric

Instructions

• Preheat oven to 400 degrees f/200 degrees c and have ready a large baking tray.
• On a clean surface roll out to the dough to a large rectangle, approximately 9 x 13. Using a pizza cutter or sharp knife, cut the dough into approximately 15 small rectangles. Do this by making two vertical cuts and four horizontal cuts.
• Place a small spoonful of the pizza sauce on one side of the rectangle. Sprinkle over a little oregano and add some mozzarella cheese. Fold over and press down the sides. Brush the tops with olive oil. Sprinkle over remaining cheese and a little oregano.
• Place all of the unbaked pizza pockets on the baking tray.
• Bake for about 12 – 15 minutes until golden and puffed up. Remove from oven and serve with extra pizza sauce on the side for dipping.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Pizza Pocket Bites

Amount Per Serving (1 pizza pocket)

Calories 82 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.5g

Cholesterol 6mg2%

Sodium 269mg12%

Potassium 46mg1%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 109IU2%

Vitamin C 1mg1%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Pizza Pocket Bites appeared first on Julia's Cuisine.

You can never go wrong with Pasta! We love pasta dinners at our home, and this dish was no exception. If you love tangy flavours, this is a dish for you to dive into soon. And if you are a fan of capers, take a look at the Mushroom and Caper Pizza or the Cod Piccada with Sauteed Brussel Sprouts!

What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in under 20 minutes.
• Taste – A fresh and tangy pasta dish that isn’t creamy but brings so much flavour from the capers and roasted red peppers.
• Serving – This makes 4 servings as a main course. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

Ingredients

• Pasta – I used ziti pasta for this recipe. Ziti pasta is very similar to penne pasta and you can find it in the pasta section of your supermarket.
• Olive oil – This recipes uses extra virgin olive oil.
• Onion – I used a small white onion finely diced.
• Garlic – Only use fresh garlic for this recipe as it adds so much flavour to the finished dish. I used 4 large cloves. I peeled and thinly sliced the garlic.
• Butter – I used unsalted butter, if you do use salted butter just omit the salt in the recipe.
• Capers – If you are new to using capers, they have quite a unique tangy flavour. They are often packed in little jars and can usually be found next to the olives in the supermarket.
• Roasted red peppers – For this dish, I used jar roasted red peppers. It saves time and makes the recipe really easy. Jar roasted red peppers can be found in most supermarkets.
• Pasta water – A little bit of the pasta water is added to the finished dish to incorporate all of the ingredients.
• Gruyere cheese – This isn’t an overly cheesy dish, but about 1/2 cup of Gruyere cheese is added for flavour and texture.
• Seasonings – I kept it simple with just salt and black pepper.
• Herbs – Just a little fresh chopped parsley.

NOTE, The full recipe and instruction list can be found at the end of the post in the recipe card.

Instructions

1. Cook pasta – Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
2. Cook onions and garlic – In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
3. Add capers and red peppers – Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
4. Finish dish – Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
5. Garnish and serve – Serve immediately and garnish with extra cheese and black pepper if desired.

Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large garlic pieces in the pasta dish.
• Save pasta water – When you drain the pasta, make sure to reserve some of the pasta water. As this isn’t a creamy dish, the pasta water is important to add a more silky texture to the dish and so the cheese doesn’t all clump together.
• Time saving – When you are cooking the pasta, start cooking the onions and preparing the rest of the dish. This not only saves time, but ensures everything is ready at the same time.

Substitutions

• Pasta – I used Ziti pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta or rotini.
• Onions – I used a small white onion. You could use brown onions, leeks or shallots for this dish.
• Gruyere cheese – Gruyere cheese is a hard Swiss cheese. It’s a little creamy and nutty in flavour. If you don’t have this cheese, parmesan makes a great alternative.
• Roasted Red Peppers  – I kept this recipe simple by using jar roasted red peppers. Alternatively, you could roast your own red bell peppers.

Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

Frequently Asked Questions

Roasted Red Pepper Quesadillas

Add these Roasted Bell Pepper Quesadillas to your dinner rotation soon. Using sweet roasted peppers, sharp cheddar cheese, a few spices and served with avocado and sour cream. Great for lunches and quick dinners.

Check out this recipe

Roasted Red Pepper & Feta Salad

Freshen up your salads with this Roasted Red Pepper & Feta Salad. A salad made of warm roasted red peppers, salty crumbled feta and fresh arugula leaves. Keeping the dressing simple with just extra virgin olive oil and sea salt. 

Check out this recipe

Red Pepper & Spinach Bite Size Quiche

Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.

Check out this recipe

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Roasted Red Pepper Pasta with Capers

Make this quick and tasty Roasted Red Pepper Pasta with Capers for a delicious dinner soon! This pasta dish uses jar roasted red peppers to make this a quick dish and delivers big on flavour.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: capers, quick dinners, roasted peppers

Servings: 4 servings

Calories: 435kcal

Author: Julia Pinney

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 small onion finely diced
• 4 cloves garlic peeled and thinly sliced
• 3 tablespoons butter divided
• 2 tablespoons capers
• 1 cup roasted red peppers
• 1/2 cup reserved pasta water
• 1/2 cup Gruyere cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• small bunch of fresh chopped parsley

US Customary – Metric

Instructions

• Cook and drain the pasta according to package instructions. Reserve about 1/2 cup/120 ml of the pasta water for later.
• In a medium sized skillet set over medium to high heat, add the olive oil and onions. Stir well and cook down for about 8 minutes until soft. Add the garlic slices, stir and cook for a further 3 minutes until the garlic is starting to soften.
• Add 2 tablespoons of the butter and bring it to a sizzle, this will take about one minute. Add the capers and the red peppers and give a really good stir. Cook over medium heat for about 1 -2 minutes.
• Add the pasta, pasta water, cheese, remaining tablespoon of butter, salt, pepper and parsley to the skillet and stir really well.
• Serve immediately and garnish with extra cheese and black pepper if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Red Pepper Pasta with Capers

Amount Per Serving (1 serving)

Calories 435 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 41mg14%

Sodium 1071mg47%

Potassium 236mg7%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 2g2%

Protein 13g26%

Vitamin A 608IU12%

Vitamin C 19mg23%

Calcium 208mg21%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Roasted Red Pepper Pasta with Capers appeared first on Julia's Cuisine.

Summer is the time to keep dinners light and easy. With this Summer Pasta with Peas and Parmesan you can do just that. Much like the Creamy Parpadelle with Asparagus, this a super tasty, easy and light dish to make all summer long.

What’s This Pasta Dish Like

• Difficulty – A super easy dish to make that comes together in under 30 minutes!
• Taste – This dish has a light and fresh taste which makes it perfect for summer. It has a creamy texture but doesn’t yield a lot of sauce.
• Serving – This pasta dish makes four good sized servings. You can easily adjust the servings in the recipe card at the end of the post.

Ingredients

• Pasta – This recipe uses rigatoni pasta.
• Onion – I used a small white onion.
• Oil – Olive oil works great in this recipe
• Garlic – I used a small amount of minced garlic to add a punch to the sauce.
• Cream – Heavy cream is used to make the rich pasta sauce.
• Pasta water – This recipe uses reserved pasta water from cooking water. Pasta water has starch and adds to thickening the sauce.
• Peas – Frozen peas work great.
• Butter – A small amount of butter is added to the final touches of the pasta dish to make the sauce a little creamier.
• Herbs – I used fresh parsley
• Seasonings – I used salt and black pepper
• Cheese – Finely grated parmesan cheese is added at the end to complete the dish.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

• Cook pasta – Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• Cook onions – While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Make sauce and finish dish – Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

Recipe Notes

• Make sure to reserve the pasta water – This is important for thickening and making the sauce. The starch from the pasta water will help thicken the sauce.
• Multi task – This dish comes together pretty quickly. Just keep in mind you should get the pasta going when you are making the sauce.

Substitutions and Additions

• Frozen peas – These worked really well in this recipe and I highly recommend them. They added a nice sweetness to the dish. You could use fresh peas. If using fresh, you will have to steam them for about 3 – 5 minutes longer.
• Rigatoni pasta – This wide pasta works wonderfully with this dish. You could use pasta spirals, penne pasta or even spaghetti or tagliatelle.
• Heavy cream – Heavy cream works well for the rich sauce for this pasta dish. Alternatively, you could use half and half or light cream. Both of these alternatives will work.
• Herbs – I used fresh parsley, but fresh mint or fresh basil would work well also.
• Additions – You could add cooked cubed chicken, tuna, cooked salmon or even Italian sausage to make this a more substantial meal.

What to Serve With This Summer Pasta Dish

Looking to complete your summer dinner table? Serve this with the Bacon and Tomato Salad and the tasty little Caprice Salad Sticks! If you’d like to make it a side dish, why not serve it with the Crispy Fried Chicken Cutlets.

Frequently Asked Questions

Lemon Pasta with Spinach

Super simple pasta! Sometimes simple is best and it doesn't get a whole lot easier than this Lemon Pasta with Spinach. On the table under half an hour and makes for the perfect spring time dinner or even lunch.

Check out this recipe

Lemon Garlic Butter Pasta

This Lemon Garlic Butter Pasta is easy, quick and very satisfying. Tender cooked pasta in a creamy butter & lemon pasta sauce. Using fresh lemon juice and zest for the best flavour. Put it on your dinner rotation this week!

Check out this recipe

Creamy Parpadelle with Asparagus

Creamy pasta dishes are great any time of year, even in the summer. This Creamy Parpadelle with Asparagus is full of creamy richness and on your dinner table in just 15 minutes! A great dinner at the end of a busy day.

Check out this recipe

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Summer Pasta with Peas and Parmesan

Make this quick and easy Summer Pasta with Peas and Parmesan soon. A light and easy dish made with rigatoni pasta, parmesan cheese and fresh summer peas. It comes together quick and makes for a delicious summer dinner.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: easy pasta, stove top pasta, summer pasta

Servings: 4 servings

Calories: 575kcal

Author: Julia Pinney

Ingredients

• 8 oz rigatoni pasta
• 1 small onion finely diced
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 cup heavy cream
• 3/4 cup pasta water reserved from cooking the pasta
• 1 cup green peas thawed
• 1 tbsp butter
• small bunch fresh chopped parsley
• 1 tsp salt
• 1 tsp black pepper
• 3/4 cup parmesan cheese finely grated

US Customary – Metric

Instructions

• Cook pasta according to package. Drain, reserving 1 cup of pasta water. Set aside.
• While the pasta is cooking, heat a medium skillet over medium heat. Add the olive oil and onions. Stir well and allow the onions to cook down for about 5 – 8 minutes until soft. Add the garlic and stir. Cook for a further minute or so.
• Pour the cooking cream into the skillet, whisking as you pour. Add the pasta water and continue to whisk. Bring to a gentle boil and reduce heat to medium low. Add the pasta, peas, butter, cheese, salt, pepper and fresh parsley. Stir well to coat completely. Remove from heat and serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Summer Pasta with Peas and Parmesan

Amount Per Serving (1 serving)

Calories 575 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 88mg29%

Sodium 928mg40%

Potassium 302mg9%

Carbohydrates 51g17%

Fiber 4g17%

Sugar 5g6%

Protein 18g36%

Vitamin A 1389IU28%

Vitamin C 15mg18%

Calcium 290mg29%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Summer Pasta with Peas and Parmesan appeared first on Julia's Cuisine.

We’re heading into the weekend with this decadent but easy Mushroom and Leek Pasta dish. If you’ve been a follower for a while you’ll probably know my love for Quick Dinners as well as Stove Top Pasta Dishes. And this pasta dish ticks all those boxes and I guarantee it will be love at first bite!

What’s This pasta Dish Like

• Difficulty – This is a super easy dish to make and is on the table in 30 minutes.
• Taste – This pasta dish has a hearty mushroom flavour with subtle hints of soft ricotta cheese. The sauce completely coats the pasta although it isn’t an overly creamy dish. Overall flavour is completely delicious and satisfying.
• Serving – This pasta dish serves four good sized portions. Great served with a fresh salad and Garlic Knots.

Ingredients

• 8 oz pasta
• 2 tablespoons olive oil
• 2 cloves garlic peeled and thinly sliced
• 10 oz button mushrooms cleaned and sliced
• 1 leek ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup creme fraiche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese finely grated
• fresh chopped parsley for garnish if desired

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Cook the mushrooms – In a deep sided large skillet heat two tablespoons of olive oil. Add the mushrooms and give a really good shake. Cook the mushrooms down until they are soft and golden, about 5 – 6 minutes. Add the sliced garlic to the pan and stir around for about a minute.
2. Cook the leeks – Add the leeks to the mushroom and stir well. Cook until the leeks are soft and golden, about 5 more minutes.
3. Make the sauce – Pour in the chicken broth, stir and reduce by half, about 5 minutes. Add the ricotta cheese and the creme fraiche. Whisk well to avoid any lumps. Season with salt, pepper and dired oregano. Stir well.
4. Cook and drain pasta – While the sauce is cooking, cook and drain the pasta according to the package.
5. Finish and serve – Add the cooked pasta to the sauce and stir well over low heat for about one minute. Remove from heat and serve topped with fresh parmesan cheese and fresh parsley if desired.

Recipe Tips

• Prep before you cook – This dish gets going pretty quick once you start cooking. I strongly recommend getting all your ingredients chopped, prepped and ready before you start cooking.
• Make sure to brown the mushrooms – You will get the most flavour out of the mushrooms if you make sure to get them nice and golden.
• Whisk the sauce well – When you add the ricotta and creme fraiche to the broth, make sure to whisk fast and well. The sauce may curdle if you don’t whisk it well or the heat is too high.
• Double the sauce – Although this is a creamy dish, the sauce is mostly absorbed into the pasta dish . If you want a dish with a lot of sauce, I recommend doubling the recipe for the sauce.

Substitutions

• Pasta – I used a long wide pasta for this recipe that resembles lasagna sheets. I know this pasta shape isn’t widely available so don’t worry. You can use tagliatelle, fettuccine, pasta spirals or penne pasta for this dish.
• Mushrooms – I used white button mushrooms in this recipe which are a very common mushroom. You could use brown mushrooms or even Portobello mushrooms for a richer tasting sauce.
• Leeks – Leeks give a wonderful flavour to this creamy sauce. Alternatively, you could use white or brown onions.
• Ricotta cheese – Ricotta cheese has a wonderful milk and smooth flavour. You could use Mascarpone cheese in it’s place.
• Creme Fraiche – This is a really thick cream and adds a lot of richness to this dish. If you don’t have any, feel free to use heavy cream or half and half.

Serving

This delicious creamy pasta dish is a winner all on it’s own. But sides are always welcomed and it would go great with the Roasted Red Pepper and Feta Salad with some Garlic Fingers on the side. You could also serve this pasta dish as a side to the Crispy Fried Chicken Cutlets, the Baked Parmesan Crusted Chicken or the Roasted Spatchcock Chicken.

Frequently Asked Questions

Spinach Ricotta & Mushroom Lasagna

I'm a huge lasagna fan, all kinds. And this Spinach Ricotta and Mushroom Lasagna did not disappoint. Creamy layers of spinach with ricotta and mushrooms layered between deliciously soft pasta. Your perfect comfort food.

Check out this recipe

Garlic Mushroom Spagehtti

Get dinner on the table in a hurry with this Easy Garlic Mushroom Spaghetti. Using fresh button mushrooms, grated parmesan and garlic to bring this dish to life. Make it for you next weeknight dinner!

Check out this recipe

Portobello Mushroom & Spinach Risotto

A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Portobello Mushroom & Spinach Risotto will have you going back for seconds.

Check out this recipe

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Mushroom and Ricotta Pasta

Dive into this decadent Mushroom and Ricotta Pasta dish any night of the week. A quick and easy pasta dish made with sauteed mushrooms and leeks in a creamy ricotta sauce topped with fresh grated parmesan cheese!

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: mushrooms, quick dinners, ricotta cheese

Servings: 4 servings

Calories: 451kcal

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 2 cloves garlic peeled and thinly sliced
• 10 oz button mushrooms cleaned and sliced
• 1 leek ends trimmed and roughly chopped
• 2/3 cup ricotta cheese
• 1/2 cup creme fraiche
• 1 cup chicken broth
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese finely grated
• fresh chopped parsley for garnish if desired

US Customary – Metric

Instructions

• In a deep sided large skillet heat two tablespoons of olive oil. Add the mushrooms and give a really good shake. Cook the mushrooms down until they are soft and golden, about 5 – 6 minutes. Add the sliced garlic to the pan and stir around for about a minute.
• Add the leeks to the mushrooms and stir well. Cook until the leeks are soft and golden, about 5 more minutes.
• Pour in the chicken broth, stir and reduce by half, about 5 minutes. Add the ricotta cheese and the creme fraiche. Whisk well to avoid any lumps. Season with salt, pepper and dired oregano. Stir well.
• While the sauce is cooking, cook and drain the pasta according to the package.
• Add the cooked pasta to the sauce and stir well over low heat for about one minute. Remove from heat and serve topped with fresh parmesan cheese and fresh parsley if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mushroom and Ricotta Pasta

Amount Per Serving (1 serving)

Calories 451 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 26mg9%

Sodium 975mg42%

Potassium 461mg13%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 5g6%

Protein 18g36%

Vitamin A 613IU12%

Vitamin C 4mg5%

Calcium 198mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for Stopping By & Hope To See You soon!

The post Mushroom and Ricotta Pasta appeared first on Julia's Cuisine.

The Basics For Making Pizza

Learn how to make homemade Pizza Dough with ease and how to top your base with a great PIzza Sauce. Check out these posts to learn everything you need to be on your way to perfect pizza every single time!

Pizza Dough

Every great pizza starts with a great base.  Without that perfect crust, it's just not a great pizza. It isn't complicated, distressing, or difficult.  Just take a little patience, time and a whole lot of love!  Find out how to make Pizza Dough!

Check out this recipe

Easy No Cook Pizza Sauce

In just 5 minutes and with minimal ingredients you can make this Easy No Cook Pizza Sauce! A rich tomato sauce that's delicious on homemade pizza and in Calzones!

Check out this recipe

Homemade Marinara Sauce

You can’t beat the richness and taste of Homemade Marinara Sauce. This is a sauce I’ve been making for two decades, it’s highly versatile and easy to store. Made using canned tomatoes, tomato paste, onions, olive oil, a few herbs along with salt and pepper, it’s stuff you’ll probably have on hand.

Check out this recipe

Tips for Making The Best Pizza

You can make the best Pizza Dough and Pizza Sauce in the world, but if you don’t have the right tools for the job, you just might not get that pizza perfection. Here’s what you’ll need.

• Parchment Paper – Use parchment paper to make your pizza on. This way you will easily be able to slide the pizza into the oven.
• Pizza Board – The pizza board is used to slide the pizza into the oven onto the cast iron plate. It will just come off really easy doing it this way.
• Heavy hot plate (I use cast iron) – It’s crucial to have a very hot surface to cook your pizza on. Without a hot surface the pizza won’t get the crisp base. Ideally, use the best quality and heaviest baking surface you have. You can use a pizza stone, baking steel or a cast iron slab like I use here. Preheat in the oven about 40 minutes before baking your pizza.
• Use a very hot oven – When making Thin Crust Pizzas, preheat your oven to the hottest setting. If you are cooking a thicker crust pizza like the Deep Dish Pepperoni Pizza, set the oven to 425 degrees f/220 degrees c.
• Place the rack at the lowest setting – To ensure a well cooked and crispy base on a pizza, place the oven rack at the lowest setting.

Pizza Recipes Worth Making

Here’s more than 10 pizza recipes to get your started to making you pizza at home. From Grilled Pizza, Deep Dish Pepperoni Pizza, Thin Crust Mediterranean Pizza and so many more!

Mushroom and Caper Pizza

Make this Mushroom and Caper Pizza for your next pizza night in! A crispy thin crust using homemade Pizza Dough with a rich tomato Marinara Sauce. Then topped with sweet caramelized onions, earthy mushrooms, tangy capers and fresh mozzarella cheese.

Check out this recipe

Mushroom Alfredo Pizza

Why not combine your favourite Alfredo sauce with sauteed mushrooms, mozzarella cheese piled on top of a crisp pizza base! This Mushroom Alfredo Pizza just might have to go on your dinner rotation soon!

Check out this recipe

Mediterranean Thin Crust Pizza

This Mediterranean Thin Crust Pizza is a great way to enjoy pizza. Using premade pizza dough, fresh marinara sauce, roasted red peppers, black olives and spinach with mozzarella and parmesan cheese.

Check out this recipe

Caramelized Onion & Goat Cheese Pizza

Time to up your pizza game. This pizza with caramelized onions and goats cheese is worthy of red wine and fine dining. Make it and love it!

Check out this recipe

Deep Dish Pepperoni Pizza

Let's face it, sometimes we just want a big greasy pizza. And the answer to that craving has got to be none other than the original Deep Dish Pepperoni Pizza. Keep reading to get your best take out pizza at home!

Check out this recipe

Loaded Vegetable Pizza

Sometimes, there is absolutely nothing better that a good home made pizza. And this Loaded Vegetable Pizza is no exception. Made with all fresh ingredients, you know it's going to be a hit!

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Arugula & Basil Grilled Pizza

I've waited a long time to try my hand at grilled pizza and there is no going back! Well, not until September at least. This Arugula & Basil Grilled Pizza is the way forward in the heat of the summer.

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Spinach & Alfredo Whole Wheat Pizza

I have found my new favourite pizza! I have never in my life thought a pizza could be a pizza without tomato sauce, and I was wrong. I made this Spinach & Alfredo Whole Wheat Pizza recently and fell in love. Take a look and try it for yourself!

Check out this recipe

Tri Bell Pepper Mini Pizzas

Why not make these Tri Bell Pepper Mini Pizzas this weekend! A great way to entertain kids and adults alike as everyone will love this quick and easy little pizzas. Topped with Marinara Sauce, mozzarella cheese and fresh bell peppers for a delicious lunch or snack on the go.

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Mini Halloween Pizzas

Make pizza fun with these Mini Halloween Pizzas. The kids will love making these spooky pizzas using premade pizza dough, marinara sauce, cheese, olives, pepperoni and anything else you like!

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Sheet Pan Pepperoni Pizza Bites

Pizza is great for weeknight dinners, weekend get togethers and even packed lunches. This Sheet Pan Pepperoni Pizza Bites recipe is a take on my Deep Dish Pepperoni Pizza and you'll love it!

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Homemade Pepperoni Calzones

These Delicious Homemade Pepperoni Calzones will have you going back for seconds Made using homemade pizza dough, marinara sauce, pepperoni and mozzarella, they are a real treat.

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Pizza Pocket Bites

These Pizza Pocket Bites are so easy the kids can make them. By using leftover Pizza Dough and Pizza Sauce, you can put these together quickly.

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Recipes you Can Make with Leftover Pizza Dough

There is no end to what you can make with leftover pizza dough. You can make dinner rolls, breadsticks, Flatbread, Cinnamon Rolls and so much more!

Flatbread Pizza Dough Recipe

This Flatbread Pizza Dough Recipe is one you'll want to keep on hand. A great flatbread recipe made on the stove top using leftover pizza dough.

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Cheese Garlic Fingers

If you've never tried Cheesy Garlic Fingers, what are you waiting for? These are a classic East Coast Canadian treat.  Great served as an appetizer, a side dish or a starter.  Great however you choose to serve them.  Take a look!

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Homemade Garlic Knots

A classic pizzeria favourite, Garlic Knots. I only recently learned how to make these and was so impressed with how they turned out. Everyone in the house loved them and we'll be making them again and again!

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Cheesy Pull Apart Christmas Bread

Make this delicious and fun Cheesy Pull Apart Christmas Bread this holiday season. By using premade pizza dough, mozzarella pearls and garlic butter, this makes for a beautiful addition to a Christmas party buffet table or a dinner side dish.

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Leftover Pizza Dough Cinnamon Rolls

These Leftover Pizza Dough Cinnamon Rolls need to go on your brunch table. As much as I love my all time favourite Cinnamon Rolls, using leftover pizza dough makes life so easy.

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Frequently Asked Questions

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