Here’s an easy and delicious salmon and pasta dish that’s perfect for a casual get-together with close friends or a busy weeknight dinner. For a healthier meal, try using whole-wheat or spelt pasta. — Will Budiaman
This dish has fancy flair without the fuss, but it will leave a lasting impression. Marsala wine gives this quick-cooking salmon recipe a sophisticated flavor. It's freezer-friendly, diabetic-friendly and gluten-free. Recipe courtesy of Holly Clegg from her cookbook "Guy's Guide to Eating Well: A Man's Cookbook for Health and Wellness."
I was at our local fish store to pick up salmon but spotted perfect ahi tuna. I came home and mixed together the perfect seasonings. My husband wanted a little pasta so I pulled out half a red pepper, half a container of mini-roma tomatoes, and a zucchini. This was a great dinner for my hubby and I.
If you are following a Paleo diet or are gluten-free, you can substitute pasta for spaghetti squash, gluten-free pasta, or even zucchini noodles. Be creative!
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The Greek yogurt in this recipe is taken out of its normal element and used not for breakfast, but for dinner. It adds a subtle tangy flavor to the fresh tomato sauce, and, as you may have guessed, creaminess. Make sure to hold off on adding the yogurt until the very end — it shouldn't be cooked in the sauce, just stirred in, because otherwise the solids will separate.
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Here's an easy, savory pie that's perfect for an on-the-go lunch. Ricotta, coppa, and salami give this delicious pie an Italian touch, and since the rest of the ingredients are probably already in your pantry, this recipe keeps the shopping to a minimum.
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This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).
Shrimp scampi is just like every boyfriend I’ve ever had.I’ve tried a lot of different ones, and not one was ever quite right, not a single one ever totally “did it” for me quite the way I’d hoped for, but I always feel like there’s some untapped potential going on under the surface, so I keep coming back for more. I am a glutton for greasy, tart, wine-soaked punishment.But like they say... if you want something done right, you really ought just do it yourself. To get it right, it turns out all I had to do was take matters into my own hands. Yes, we are still talking about pasta.The thing with shrimp scampi (and my ex's) is that if you overthink things, everything gets all complicated and weird and congealed. Scampi is the drunken quickie of dinners... a dash here, a pinch there, a quick toss, and a fast boil, and it’s done. You know you like it.I throw something close to two sticks of butter in a large skillet on medium, because really, you’re only going to live once, people. As soon as the heart attack has melted, I set it to low heat and add sixish cloves of garlic, chopped up. Now, here’s where the normal person would add white wine, but I am of the opinion that the only decent ones are a little fruity. Instead, I throw in a pinch of red pepper flakes and a dash of Cajun seasoning.Then I start adding lemon juice — I just use those bottles of lemon juice you pick up in the produce aisle (also known as seedless lemons) and I squirt about two seconds’ worth of juice into the pan. If that tastes OK, I add about ½ cup water and bring that up to a simmer. Once it’s good and heated, I add a pound of raw white shrimp (peeled completely) and toss them in the sauce for just a few minutes, until they’re pink.Once you get the shrimp exactly the way you like it, go ahead and add a little more lemon to it. You know you can’t leave a good thing alone. You can make it even better.And with that, you’re set to pop.I serve my scampi on angel hair pasta because that’s the closest to salvation I think I’m going to get in this lifetime. Also, because it’s a delicate sauce that requires a delicate pasta. Angel hair pasta takes about four minutes to boil on the worst of days, so do that last, and once it’s cooked, make a little pasta mound in the middle of a plate, then spoon shrimp and sauce all around it. Top that with diced roma tomatoes and a tiny little bit of shredded Parmesan cheese and God, God, God yes.— Mr. Lady, Babble
This easy, satisfying, and super-fast dish was born out of exhaustion. One night, after flirting with the idea of serving jarred sauce on pasta, I decided it was just as easy to make a quick garlic and oil sauce. My husband suggested some toasted breadcrumbs for contrast, and I was off and running. A little lemon, a little Parmesan, some parsley, and whaddya know? It's a fantastic little dinner! The brightness of the lemon makes this more than just a bowl of pasta and garlic (which I admit is, in itself, quite a satisfying meal).
While you're waiting for the water to boil, mince the garlic, zest the lemon, and chop the parsley; by the time that quick-cooking angel hair is ready, the sauce will be, too.
Click here to see 15 Easy 15-Minute Pasta Recipes.