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So I've received quitea few requests lately from subscribers that are looking for fast, fresh, and easy pasta recipes.
So today, I'm gonna share three of my very favorites with you including a beautiful shrimp farfalle, my lazy lasagna bake, and finally a Greek chicken penne that your entire family will love.
There are lots ofsubstitutions you could try, and you can remove themeat from any of them to make them vegetarian options.
All right, so let's get started with my shrimp farfalle.
This is an absolutego-to recipe in my house because it's fresh, quick, and easy, and it's really, really light considering it's a pasta dish.
Today, we're using farfalle, otherwise known as bow tie pasta, but you could do thiswith any pasta you like, a linguini, a spaghetti, an angel hair pasta, all of those woulddefinitely do the trick.
Here I have some water at a rolling boil.
As you can see, there'sa whole lot of energy trapped in this pot, and that's what you want.
You want a lot of water for your pasta to swim around in.
That's actually going toprevent it from sticking.
What we're gonna do is add just a handful of salt to the water, and then in goes our pasta.
Once our pasta's in,we just want to give it a really quick stir, and then we want to get it back to a boil as soon as possible.
I like to put a wooden spoon across the top of my pot.
This actually preventsit from boiling over.
We're going to cook thesefor about nine minutes until they are al dente.
Resist the urge to rinse it.
I don't know why people do that.
Just leave your pasta as is and get back to your sauce.
So, in a frying pan, I have some butter and a little splash of olive oil.
Adding the olive oil not only adds flavor but also prevents the butter from burning, so it's definitely a good idea to do it.
To our butter, we'regoing to add some shallots and some garlic.
Let these cook up untilthey become fragrant, probably about two or three minutes.
To that, we are going to add our shrimp.
Now, I like to peel myshrimp ahead of time because I just find it makes the pasta much, much easier to eat.
We're gonna top that with a little bit of salt and pepper andsome red pepper flakes.
We're also going to add agood splash of white wine.
Now, if you don't drink or youdon't like cooking with wine that is absolutely fine,you can replace this with either vegetable or chicken broth, both will work just as well.
I'm also gonna add thejuice of half a lemon.
I just want to start building up flavor.
Once that's all heated up, we're going to throw in a handful of beautifulcherry tomatoes cut in half, and then some nice spinach.
I'm gonna cover this with a lid to allow our spinach to wilt and our shrimp to cook up beautifully, and three to five minutes later, you have a beautiful sauce just ready to be poured over your pasta.
What we're looking for are for our shrimp to be opaque and bright pink, and these look gorgeous.
This is perfect.
So we're going to return our farfalle to the large pot we cooked it in, and then pour all of this beautiful shrimp, spinach, andtomato mixture on top.
We'll give it a good stir, put it in our serving dish, and then finish it offwith some more fresh lemon, and this is absolutely critical, we're going to top it with some fresh grated parmesan, and I mean, a lot.
You don't want to everskimp on the parmesan.
Parmesan is like flavor loaded, and this dish really, really needs it.
So we're gonna top itwith beautiful parmesan, and boom, it's ready to serve.
It is honestly no morethan 15 minutes prep, and it's healthy and delicious, and your entire familyis going to love it.
If you don't eat pasta, don't sweat it, you can actually do this very same thing, and pour it over cooked quinoa.
Next up, my lazy lasagna bake.
Perfect for those weeknights where you just don't feel like cooking.
So, I'm starting with some rotini.
You can do this is anykind of pasta you like.
It's so versatile and so, so simple.
Then, to my frying pan, I'm going to add a big splash of olive oil, and then some red onions.
Once my red onions start to soften up, about two or three minutes, I'm going to add some garlic.
Today in this recipe, I'm gonna be using some Italian sausage that I've just removed from the casings.
I'm using about three sausages, but you could use as manyor as few as you like.
And then you just want togo at it with your spatula for a few minutes andjust break it up nicely.
You want it to be in, sort of, bits.
Cook them down untilthere's no more pinkness.
What I love about this recipe is that it's totally customizable.
You can use hot Italian sausage, or mild.
You can use ground beef, or you could even use ground poultry if you don't eat red meat.
You can also make thisdish entirely vegetarian.
It really is up to you.
Next, what we're gonna dois add our crushed tomatoes.
You can buy these in a jar, or buy them in a can, or better yet, do your own at the end of the season.
To that I'm gonna add a littlebit of Italian seasoning and some salt and pepper and some red chili flakesfor just a touch of heat.
I'm gonna let this simmerfor about ten minutes and let all theseflavors get incorporated, and then I'm going toadd some fresh spinach.
I'll put the lid back on, and two minutes later, allthat spinach will be wilted, and this sauce will be ready to go.
So, I've got my rotini back in my big pot, I'm gonna pour my sauce on top and give it all a good stir, and now we could stop here.
This is good enough to eat already, but this is a lasagna bake.
So, what we're gonna do is create layers of this gorgeous pastaand mozzarella cheese.
So, I'm gonna put down a layer of pasta, and then a layer of mozzarella, and a layer of pasta, and a layer of mozzarella, and then another layer of pasta, and so on, until I've filled my dish.
For anyone who's counting calories, you can skip directly to the Greek pasta that is coming up after this.
Cover it with a lot of mozzarella cheese and top it with some shredded parmesan.
This is gonna help it crisp up, and just add another level of flavor.
Into the over it's gonna go for about 20 to 30 minutes, and at the very end, I'm going to broil it for about a minute, just to make sure it getsa nice, crispy crust.
And look at this, dinner is served! Twenty minutes of effort, and the results are absolutely delicious.
You can also make this ahead and freeze it for those nights where you just don't feel like cooking at all.
Finally, I'm gonna show youthis amazing Greek penne dish.
Now, if you're a vegetarian, just leave out the chicken.
This is the perfect option for you.
So I've cooked off some penne.
It's hanging out in acolander standing by.
I have my frying pan going.
I'm going to add some olive oil, and to that I'm goingto add some red onions.
Get those frying up.
You want to give your onions a chance just to soften up beforeyou add your garlic.
I'm gonna let my garlic heat up, and then I'm going tojust brown off my chicken.
And, I'm gonna give mychicken some quick seasoning with some Greek seasoning, some salt.
Once the chicken is browned on all sides, you're going to add ajar of diced tomatoes.
Now, you can buy these canned, or you could actually add fresh tomatoes.
I prefer using the jarred kind because it's got extra juice so you really get that extra saucy flavor, but if you only havefresh tomatoes on hand, that is totally fine.
To that, I'm gonna addsome chopped zucchini, some marinated artichoke hearts, and some chopped kalamata olives.
Look at all these flavors coming together, they're totally delicious.
So I'm gonna let thissimmer for a few minutes and let all these flavors incorporate.
When it's ready, I'm gonnapour it over my penne.
Our final few steps, I'm just gonna zest a lemon over top just to add some more freshness, and then mix in a wholelot of feta cheese, because, of course, itwouldn't be a Greek pasta without some feta.
We're gonna put it in our serving dish, top it with a little more feta cheese, and oh my gosh, if you could smell this, you would be in heaven.
I hope you'll give these three delicious pasta recipes a try, and if you do, be sure to tweet me or Instagram me a photo of your creations.
I love to see what you're coming up with in your own kitchen, and of course, be sure tosubscribe to The Domestic Geek for lots more deliciousness just like this.