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3 Light Fresh Pasta Recipes Quick Easy Healthy
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3 Light Fresh Pasta Recipes Quick Easy Healthy, Hi.. lovelies so Spring has finally sprung at least where I am
living and I will just say I have never been so happy to see the seasons
changing. I am over winter and so ready to welcome spring into my life and in
honor of that. I thought it would be nice to chair three-light fresh
pasta dishes that come together really quickly but are really vibrant and full
of beautiful fresh flavors just before I get to that I do want to remind you
all that my brand new cookbook meals Made Easy is available for pre-order now
If you can believe it the launch is just about three weeks away so
if you want to preorder your copy to make sure you get your hands on one
you can do that with the link in the description box for those of you who do
pre-order the book. I'm actually offering a sneak peek all you'll need to do is
follow the link in the description box you can type in your order number and
five tasty recipes will be delivered straight to your inbox before anyone else
gets to see them and now of cours without further ado let's get to some pasta
making because if I'm being really honest .I am hungry and ready for some pasta
first up guys is what I am calling a my new favorite recipe it's a pesto
chicken tortellini not only is it loaded with flavor and nutrition but it also
has just five ingredients what is not to love now for this recipe .
I am using a some fresh cheese tortellini you can usually find it
in the deli aisle at your supermarket you could also use some frozen tortellini
if you wanted to but I do love the fresh the first step will just be boiling
our tortellini I've got some boiling water on the stove. I'm going to get my tortellini how many times
can i say tortellini in one sentence tortellini tortellini tortellini it
totally loses its meaning for a while you'll know it's cooked when it rises to
the top of your pot while that's happening we're going to add a little bit of
oil to the bottom of our pan and once that oil is heated up I am going to start
cooking up my chicken now I have got two boneless skinless chicken breasts that.
I have just cut into 1-inch cubes we're gonna get these in here and cook them
until they are browned on all sides so you want to make sure you get some gold
in edges on your chicken usually takes between say eight to ten minutes
depending on how large your chicken chunks are now that my chicken is amply
Brown and my pasta is ready it's time to bring it all together and
let me tell you guys this comes together very quickly so I'm just gonna get my
asparagus into the pan asparagus season is finally upon us and where I live
asparagus season is very brief so we have to make the most of it as you'll see
I'm doing that today because there's asparagus in all three of my recipes
I really love asparagus while that asparagus is cooking I'm going to start to transfer
over my pasta now I'm just going to use a big slotted spoon like this to
transfer it directly from my boiling water in to the pan I'm also going to add
just a little bit of the cooking water from my pasta this is going to help
thicken everything up and give everything a nice texture it's also going to
help steam up my asparagus a little bit which is great next.
I'm going to get some tomatoes into the pan I'm using a
combination of red and orange tomatoes only because they look so pretty and
finally our sauce for this dish is going to be some pesto I'm actually using
some store-bought pesto here which of course couldn't be easier but if you
wanted to make your own I of course have a homemade recipe on the channel that
I will link in the description box what I love about pesto is that it comes
loaded with tons of flavor it's got toasted pine nuts tons basil garlic
parmesan cheese so there is a lot to love with very little effort and presto
pesto chicken tortellini a 15 minute meal that you really have to taste to
believe
I have birds singing out my window it's kind of beautiful can you
hear them on my microphone must be spring guys next for you vegetarians and
veggie lovers alike. I am making a pasta primavera that is to die for we are
just piling the veggies high in this recipe. I've started with my penne cooking
up in my pot. I'm going to get my nice skillet heat it up with a little bit of
oil because we are going to be sauteing all of these beautiful veggies now
traditionally a pasta primavera is often served with either a red sauce or a
white sauce like a no fredo sauce , but today we're keeping things light and
fresh and spring inspired by just using a simple lemon olive oil combination
once your olive oil is nice and hot you can go ahead and add some flavor to the
pan.
I've got a shallot headed in here as well as some garlic I'm going
to cook those for about a minute until they release their gorgeous aroma and
they start to infuse that oil with flavor then it's time for our veggies once
again. I'm starting with my asparagus
because I just can't seem to
get enough I've got some broccoli florets I've got some snap peas headed in
here some red bell pepper and finally some zucchini really you could use any
veggies you have hanging out in the fridge guys use your imagination this is a
great dish to just pile them in after a few minutes everything is bright green
nice and tender and ready for some pasta . I'm just going to transfer my penne
right to this pan you can of course drain it first but I'm lazy and don't want
to do another dish so it's just going over like this and once again just like .
I did with my first pasta. I'm just
going to get a little bit of that starchiness happening for our sauce . I'm
going to add just a little bit of that pasta cooking water to that I'm going to
add the juice of one lemon a little bit of Italian seasoning and some salt and
pepper it's that simple guys but don't be fooled simple in this case. It does
not mean bland what a great way to get your greens on.
I think you guys are going to love this dish and if you don't feel
free just then neither leftovers cuz I seriously did finally guys for another
light fresh take on pasta. I am making a lemon feta linguini of course this
process starts by cooking up my pasta according to package directions while my
pasta is cooking away . I am heating up a little bit of oil in a nice big
skillet once again now to add a little extra protein to this recipe. I am using
some boneless skinless chicken breasts that I've cut into cubes shrimp would
also work really well in this dish if you wanted to swap that in or leave the
meat out entirely it is definitely up to you. I'm going to cook my chicken
season with a little bit of salt and pepper for between 8 and 10 minutes or
just until it is nice and browned on all sides our chicken is beautifully
browned which means it is time to get our pasta in the pan .
I'm just going to transfer it directly using some tongs this could
get messy people but what would a kitchen be without a little mess am i right
as with our other recipes. I'm just going to grab a little bit of the cooking
water for the greens in this recipe I am once again turning to my super
seasonal asparagus. I'm going to get that into my pot and let it cook up for
another two to three minutes as soon as your asparagus turns bright green you
can go ahead and add the rest of your ingredients so I'm adding some artichoke
hearts to this if you don't love them you can leave them out but I think they
are super delicious and perfect in this dish then . I'll just finish it all off
with a little bit of Greek seasoning some salt and pepper and the zest and
juice of one lemon you won't believe how much the lemon flavor comes through in
this dish. It's super beautiful but if you want to take the flavor right over
the top . I highly recommend a big handful of crumbled feta cheese to this
trust me your taste buds will not complain.
I hope you will give all three of these amazing pasta dishes a try
and that they pasta test in your house if you do be sure to tweet me Instagram
me or Facebook me a photo because you guys know how much I love seeing your
kitchen creations if you are looking for even more amazing dinner inspiration I
have a ton of it in my brand new cookbook meals made easily so I hope you guys
will preorder it it will be hitting store shelves in just a few weeks and I
could not be more excited to share it with you all the details for how to get
your hands on a copy or in the description box and finally if you haven't
already be sure to subscribe because there is lots more deliciousness where
this came from.
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