I’m all about pasta recipes. I could eat it literally every single night- and pretty much used to until I moved in with Matt and he made me eat other things. Here’s a few so easy anyone can make them!
One quick go-to of mine is Breadcrumb Spaghetti, because I always have the ingredients on hand. You can see the full recipe here. I posted it 2 years ago and it’s still something I make regularly.
Last night at the allergist’s office the Pioneer Woman’s show was playing and the recipe was so delish I had to go home and try it myself… good thing they make you sit for 30 minutes so I had time to see the whole thing! Her recipe for Roasted Red Pepper Pasta is here.
My version of her recipe, recreated for 2 people:
- While your pasta water is boiling, chop up 3 cloves garlic and put them in the blender with a medium jar of roasted red peppers
- Put the blended mix in a lightly oiled skillet (I use extra virgin olive oil) and add in Adobo, basil, and parsley to taste. I used about 4 leaves of dried basil and 3 sprigs of parsley (which I had frozen from my garden last summer)
- Add half cup chicken stock, half cup whole milk, and 1/4 cup Parmesan to the skillet
- Bring it to a low boil while your pasta cooks, and once it is cooked and drained put it in the skillet with the sauce for a few minutes to stew/absorb
- ENJOY! BECAUSE IT IS DELICIOUS! My sauce came out a little watery, so if you prefer a thicker sauce I recommend cutting the chicken stock in half.
Tip: To measure out pasta amounts I put our serving sized (uncooked) on our plates, taking into account pasta swells when cooked, and then just dump that into the pot.
Here’s my version:
- Salt your water and bring it to a boil. Separately, melt about 1 tablespoon of butter in a skillet and add about half a cup of breadcrumbs to brown, once browned put in your (large) serving pot.
- Now that the skillet is empty, add in a little extra virgin olive oil and 2-3 chopped cloves of garlic. Let cook for about 2 minutes then add in a can of chickpeas (do not drain). Bring this to a low boil while adding in lemon, salt, and pepper to taste. I used about 2 tablespoons of lemon and thought that was a bit much.
- Once the pasta is cooked, drain it and add to your large serving pot. Add your chickpea sauce and stir, then add Parmesan or mozzarella to taste.
What do you do to spruce up your pasta?