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  • So I've received quite a 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 of substitutions you could try,

  • and you can remove the meat from any of them

  • to make them vegetarian options.

  • All right, so let's get started

  • with my shrimp farfalle.

  • This is an absolute go-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 this with any pasta you like,

  • a linguini,

  • a spaghetti,

  • an angel hair pasta,

  • all of those would definitely do the trick.

  • Here I have some water at a rolling boil.

  • As you can see, there's a 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 to prevent 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 prevents it from boiling over.

  • We're going to cook these for 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're going to add some shallots

  • and some garlic.

  • Let these cook up until they become fragrant,

  • probably about two or three minutes.

  • To that, we are going to add our shrimp.

  • Now, I like to peel my shrimp 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 and some red pepper flakes.

  • We're also going to add a good splash of white wine.

  • Now, if you don't drink or you don'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 the juice 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 beautiful cherry 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, and tomato mixture on top.

  • We'll give it a good stir,

  • put it in our serving dish,

  • and then finish it off with 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 ever skimp on the parmesan.

  • Parmesan is like flavor loaded,

  • and this dish really, really needs it.

  • So we're gonna top it with beautiful parmesan,

  • and boom, it's ready to serve.

  • It is honestly no more than 15 minutes prep,

  • and it's healthy and delicious,

  • and your entire family is 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 with any kind 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 many or as few as you like.

  • And then you just want to go at it with your spatula

  • for a few minutes and just break it up nicely.

  • You want it to be in, sort of, bits.

  • Cook them down until there'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 this dish entirely vegetarian.

  • It really is up to you.

  • Next, what we're gonna do is 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 little bit of Italian seasoning

  • and some salt and pepper

  • and some red chili flakes for just a touch of heat.

  • I'm gonna let this simmer for about ten minutes

  • and let all these flavors get incorporated,

  • and then I'm going to add some fresh spinach.

  • I'll put the lid back on,

  • and two minutes later, all that 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 pasta and 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 oven 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 gets a 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 you this 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 a colander standing by.

  • I have my frying pan going.

  • I'm going to add some olive oil,

  • and to that I'm going to add some red onions.

  • Get those frying up.

  • You want to give your onions a chance

  • just to soften up before you add your garlic.

  • I'm gonna let my garlic heat up,

  • and then I'm going to just brown off my chicken.

  • And, I'm gonna give my chicken some quick seasoning

  • with some Greek seasoning, some salt.

  • Once the chicken is browned on all sides,

  • you're going to add a jar 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 have fresh tomatoes on hand,

  • that is totally fine.

  • To that, I'm gonna add some 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 this simmer for a few minutes

  • and let all these flavors incorporate.

  • When it's ready, I'm gonna pour 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 whole lot of feta cheese,

  • because, of course, it wouldn'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 to subscribe to The Domestic Geek

  • for lots more deliciousness

  • just like this.

So I've received quite a few requests lately

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B1 US pasta shrimp parmesan dish spinach mozzarella

Pasta 3 Delicious Ways

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    star025cc posted on 2016/01/08
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