How to cook Spaghetti with Shrimp and Artichoke Pesto
How to make another quick and easy recipe from a restaurant trade journal. You can prepare the shrimp and pesto in about the same time as it takes to heat the water and cook the spaghetti.
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This One pot Sundried tomato pasta is the perfect meal to enjoy summer flavors!
One pot Sundried tomato pasta ????
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I know one pot pastas are not traditional (I am part Italian okay) but sometimes you just want something easy.
INGREDIENTS
This makes 3-4 servings
1 shallot - minced
4 cloves garlic - minced
1 ~80z jar sundried tomatoes in olive oil
2 1/2 cups water
1 cup coconut milk* (see notes for subs)
1/4 cup nutritional yeast
1 tbsp miso or soy sauce
1 cup parsley or basil - finely chopped (from 1 bunch)
pinch red pepper flakes
1-2 tsp salt
black pepper to taste
1 box wheat or brown rice pasta (I don't suggest using other gluten free pasta)
INSTRUCTIONS
Add shallots and garlic to a deep pan or pot with a splash of oil over medium heat. Cook for 3 minutes.
Add in sundried tomatoes along with the oil they came in into the pan. Cook for 4 more minutes.
Add all remaining ingredients to the pan and bring to a boil. Cook for 8-12 minutes, stirring frequently until pasta is al dente. If your pasta dries out while cooking add in water 1/2 cup at a time.
Let pasta cool and serve.
NOTES
*I also have made this pasta with 1 cup cashew cream Blend 3/4 cup cashews with 1 cup water in a high speed blender until smooth and creamy. If you don't have a high speed blender you may need to soak your cashews for 2 hours.
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The Easiest Appetizer: Green Olive Tapenade Dip. Ready in 5 minutes!
This Green Olive Tapenade dip recipe is a super tasty combination of green olives, capers, anchovy, parsley, garlic and lemon. It is the EASIEST appetizer with olives ever! Pulse all the ingredients in a food processor, garnish as you like and serve. Ready in 5 minutes!
If you love easy appetizer recipes with olives, you should give this green olive tapenade a try!
#tapenade #easyrecipes #appetizer
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Ingredients:
1 and ½ cup green olives (we use 1 cup Castelvetrano and ½ cup pitted green olives)
2 tablespoons capers, drained
2 tablespoons parsley, chopped
1 clove garlic, chopped
1 anchovy fillet
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice¼ teaspoon salt
Optional topping:
Pine nuts (roasted or unroasted)
Parsley
Black pepper
Lemon zest
Extra virgin olive oil
FULL RECIPE ►
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Penne Pasta with Sun-Dried Tomato Cream Sauce -- Lynn's Recipes
Lynn demonstrates how to make a simple pasta dish, Penne Pasta with Sun-Dried Tomato Cream Sauce that is great for dinner. You can add roasted chicken, if desired. From verybestbaking.com.
2 cups (8 ounces) dry penne pasta
1/3 cup sun-dried tomatoes, chopped (not the ones packed in oil)
1 can (12 ounces) 2% low fat evaporated milk
2 cups (8 ounces) shredded four or six cheese Italian style cheese blend
1 teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon ground pepper
¼ teaspoon red pepper flakes, optional
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta for the last two minutes of cooking time; drain.
In a medium saucepan, combine evaporated milk, cheese, basil, garlic powder, pepper, and red pepper flakes. Cook over medium to medium-low heat, stirring until cheese is melted. Remove from heat.
Add pasta and sun-dried tomatoes to the cheese sauce; stir until combined.
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3 Light & Fresh Pasta Recipes | Quick + Easy + Healthy
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Sun-Dried Tomato Pesto Oil Recipe Secrets, Healthy Cooking by Food Smarty
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Sun-Dried Tomato Pesto Oil Recipe Secrets, Healthy Cooking by Food Smarty
In this video Celina shows you how to make a sun-dried tomato pesto oil that's perfect for salad dressing, adding flavor to meat or vegetable dishes, or pouring over the Feta-Stuffed Mushrooms from a previous video.
Like most of Celina's cooking, this recipe is gluten-free. It's not only a smart way to cook but because of the nutrition and health benefits it's smart food. Celina's magic in the kitchen always is always delightful, and she always shares her wisdom and secrets to healthy, super easy cooking.
Recipe:
- Boil sun-dried tomatoes (or place in boiling water) for 5 minutes or until they become soft
- Add sun-dried tomatoes, olive oil, fresh or marinated garlic, parsley or other herbs to blender and blend to a smooth, desired consistency.
- Pour over salads, hors d'oevres, meat or veggie dishes and more
Feta-Stuffed Mushrooms Recipe:
Foodsmarty Celina Jean, has a passion for very healthy food. She combines a unique medical science background, a lifetime of nutrition and her deep love of cooking to create healthy, unique and thoroughly scrumptious cookies, pastries and pies.
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This video was produced by Psychetruth
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