Summer Recipe: Easy Caprese Salad with Pasta

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Caprese Salad Ingredients:

1 pound fresh cherry tomatoes
2 tsp dried oregano
3 cloves garlic
1 tsp salt
¼ cup + 1/3 cup extra virgin olive oil
1 package dried pasta (16 ounce); you can use any kind small pasta you like
2 tbsp white wine vinegar
½ tsp black pepper, freshly cracked
8 ounces fresh mozzarella; you can use either small balls or cubed mozarrella
½ cup fresh basil

Caprese Salad Directions:

1. Make sure to preheat your oven to about 450 degrees F.
2. Prepare you ingredients by halving the cherry tomatoes (tip: use yellow and red ones to add color to your plate), cutting the mozzarella, slicing the garlic and shredding the basil leaves.
3. Line a 15x10x1 inch backing pan with foil and arrange the tomatoes in it, taking care so the halves are with their cut sides up. Sprinkle them with the oregano, the salt and the slices of garlic. Next, drizzle the ¼ cup olive oil over them. Put the pan in the oven and let the tomatoes roast uncovered for about 25 minutes or until they get a light brown color and a shriveled look. Take the pan out and set it aside.
4. While the tomatoes are roasting, prepare the pasta following the directions on the package. Drain them and pour them into a large bowl. Add the remaining olive oil, the vinegar and black pepper. Toss to coat everything. Now you can let the pasta cool down to room temperature. Stir from now to then.
5. When the pasta has cooled down, you can add the tomatoes and the drippings from the pan, the fresh mozzarella and the basil leaves. Toss once again to combine well.

Serve up this Caprese salad with our yummy Sausage Lasagna Recipe!

For more healthy meals on Stagetecture, take a look at this delicious pear salad recipe!

Thanksgiving Side: Sweet Potato & Onion Pasta Shells

Image via: Top Inspired

Total time: Preparation 40 minutes + Baking 10 minutes

Yields: 7 servings

Ingredients

2 large chopped onions

3 tablespoons butter

1 teaspoon garlic powder

Pinch of salt

21 uncooked pasta shells

¼ cup reduced sodium chicken broth

1 tablespoon apple cider

1 teaspoon dried thyme

½ teaspoon pepper

1 and half cups mashed sweet potatoes

1 and half cups crumbled Gorgonzola cheese

½ cup grated Parmesan cheese

2 tablespoons minced fresh parsley

1 cup turkey gravy, warmed

Procedure

1. In a large skillet, sauté onions in butter until softened. Add salt and garlic powder. Reduce heat to medium. Cook, stirring occasionally for 25-30 minutes or until deep golden brown.
2. Meanwhile, according to package directions, cook pasta shells. Drain pasta, set aside.
3. Stir the broth, thyme, sherry, and pepper into onions. Bring to boil. Cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese.
4. Spoon into shells and place in a greased 11*7 inch baking dish.
5. Sprinkle with Parmesan cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

Your holiday dinner will be a hit with this Thanksgiving side dish recipe. If you feel its too dry for you, top it up with leftover gravy before serving. So, which other sides are you preparing for your Thanksgiving meal this season?

For more Thanksgiving side recipes on Stagetecture, click here.

Easy Meal: Chili Pasta Skillet Recipe

Image via: BHG

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Ingredients

1 pound ground beef (choose lean meat for a lighter dish)
¾ cup onion, chopped
1 can (15 ounce) rinsed and drained black or red beans, or red kidney beans
1 can (14 1/2 ounce) diced tomatoes, undrained
1 can (8 ounce) tomato sauce
½ cup elbow pasta
1 can (4 ounce) diced green chili peppers, drained
2 tsp chili powder
½ tsp salt
¼ tsp garlic powder
½ cup shredded cheddar cheese

Image via: Iowa Girl Eats

Directions

1. To make this Easy Meal recipe, you will need a large skillet. In this skillet, cook the ground meat and the chopped onion until the meat becomes brown and the onion tender. Remove the excessive fat.
2. Now just add all the other ingredients – except for the cheddar cheese – and stir well. Bring the ingredients to a boil and reduce the heat. Let them simmer for about 20 minutes, covered, until the macaroni are cooked. Don’t forget to stir often.
3. Once the macaroni are cooked, remove the skillet from the heat and sprinkle the mixture with the cheese. Cover again and let it stand for 2-3 minutes or until the cheese has melted.
That’s how easy it really is! If you want, add some more spices or herbs that you like, which could be cumin, paprika or dried oregano or cilantro. Serve the dish after toping it with some chopped parsley, chopped green onions or a little more shredded cheddar cheese. It tastes great hot or cold and you can spice it up a little more by adding some hot sauce or more chili powder.

Another great thing about this Easy Meal is that you can have most of the ingredients in your pantry ready for use and the only things that you would need to buy is the ground meat and the cheddar cheese. You even could freeze some portions of the cooked meal and reheat it in the microwave when you need it. Just don’t add the cheese in the last step of the recipe’s directions, but add it just before reheating.

For more easy dinners on Stagetecture, click here.

Easy Summer Recipe: Corn & Tomato Pasta

Image Via: Iowa Girl Eats

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Ingredients

1 bowl of your favorite pasta

1/4 cup boiled sweet corn

4 to 5 cherry tomatoes

A little baby spinach (optional)

1/2  cup broccoli (optional)

1 tbsp extra virgin olive oil

Salt and pepper to taste

Image Via: Recipe

Directions

1. In a sauce pan, boil the pasta for about 8 to 10 minutes on medium heat. Add a pinch of salt and a little cooking oil to the pan. Keep stirring with a spoon occasionally so that the pasta doesn’t stick to the bottom and form a huge lump.
2. Once cooked, run cold water through the pasta. You could use a strainer for that. Run the water for a couple of minutes and run your fingers simultaneously to assure that the pasta does not stick r.
3. Chop the cherry tomatoes into wedges and have the sweet corn ready.
4. In a flat non-stick pan, add some cooking oil.
5. If you do choose to add broccoli now is the time to do so. Sauté it for a minute or two on medium heat. Add in chopped spinach next. Sauté for another minute.
6. Add the cherry tomatoes. Very gently mix the contents of the pan and add the boiled pasta. Gently mix again.
7. Add corn and season with salt and pepper.
8. One more gentle mix and your pasta is ready to serve.

This pasta recipe is pretty basic and makes up for an excellent easy summer recipe. You could throw in some sautéed broccoli, spinach and other veggies of your choice. For meat lovers this pasta recipe is just the base. They could add chicken, beef or any of their favorite meats. And for the kids do not forget to garnish it with a little shredded cheese. What you will love about this recipe is the fact that you can twist and turn it to suit your mood and taste, so every time you toss up the corn & tomato pasta there is a different flavor and spirit to it. Do share your views on the recipe.

Click here for more Easy Recipes on Stagetecture!

Sunday Dinner: Chicken Cheese Lasagna Recipe

Image Via: Tasty Kitchen Blog

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Ingredients

9 lasagna sheets

1 medium onion, chopped fine

2 cloves garlic, minced

1 stick butter

1/2 cup all purpose flour

2 cups chicken broth

1-1/2 cup milk

4 cups shredded mozzarella cheese

1-1/4 cup parmesan cheese

2 cups ricotta cheese

1 tbsp fresh chopped parsley

1 tsp oregano

1 tsp dry basil

1/4 tsp freshly ground pepper

2 cups cooked chicken, cut into bite size pieces

3 cups baby spinach, thawed, drained and chopped

Directions

Image Via: Exquisite Girl

1. Preheat the oven to 350°F.
2. Heat a large deep pan and boil water in it. Add a lot of salt to make the water really salty. Dip the lasagna sheets in the boiling water and cook them for about 8 to 10 minutes.
3. Once done, remove the sheets from boiling water and rinse with cold water.
4. In a separate pan, melt butter. Add to it onions and garlic. Cook them until they are soft and give out a nice cooked smell.
5. Now stir in flour and salt and cook until the mixture becomes bubbly.
6. Now fold in chicken broth and milk and boil for a minute.
7. Add 2 cups mozzarella cheese and 1/2 cup parmesan cheese to the above mix. Stir continuously till the cheese melts and the mixture turns into a good saucy consistency.
8. Stir in basil, oregano and ground pepper. Bring down from heat.
9. Pour 1/3 of the sauce in a baking dish(9”X13”)
10. Place three lasagna strips over the sauce to cover the base. On the top of lasagna strips spread chicken and ricotta cheese evenly. You could even premix chicken and ricotta cheese for a better spreading consistency.
11. Now top it up with 3 more lasagna strips, 1/4 of the remaining sauce mix, spinach and the remaining mozzarella cheese and 1/2 cup parmesan cheese.
12. Place 3 more lasagna strips on it and pour all of the remaining sauce on the top. Garnish with 1/4 cup parmesan cheese & parsley and put away to bake for about 40 minutes at 350°F.
13.  Let the lasagna cool off for a bit and then serve hot.

This Sunday Dinner Recipe is a perfect winter meal. The warm lasagna served fresh and hot does so much to bring down the winter chill. If you want some more flavors in this lasagna recipe, try adding thinly sliced mushrooms along with the spinach. They taste amazing too! This lasagna goes well with fresh homemade garlic bread too. You might want to give it a try. I would love to hear what you have to say about this recipe. Please pour in your feedback.

Click here for more Lasagna Recipes!

Herb Roasted Chicken with Broccoli Pesto Tortellini

Image via: Temp-tations

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Ingredients

1lb Bunch of Broccoli (trimmed and cut into florets)
4 pounds of bone-in, skin-on chicken pieces
2 cloves of garlic
2 tablespoons of fresh Rosemary (chopped)
1 teaspoon of Lemon zest (finely grated, and 2 whole lemons quartered)
Kosher Salt (To taste)
Black Pepper (To taste)
1 cup of Fresh Flat-Leaf Parsley Leaves
2 ¼ cup of Olive Oil
2 tablespoons of Toasted Pine Nuts
1 ounce of Parmesan cheese (grated to ¼ cup, and more for the dish)
1 pound of Fresh or Frozen Cheese Tortellini

Directions

For the Herb Roasted Chicken:

1. Preheat your oven to 450 degrees Fahrenheit.
2. For this chicken recipe, start with a large rimmed baking sheet, and place the chicken, rosemary, garlic, olive oil, lemon zest, lemon quarters, ¾ teaspoon of kosher salt, and ¼ teaspoon of pepper in it. Stick the chicken in the oven and roast it with the skin-side up first for about 35-40 minutes. Then turn off the oven and take the baking sheet, remove the chicken and lemon quarters to a serving dish.

Image via:  Food Network

For the Broccoli Pesto Tortellini:

1. While the chicken is cooking, in a large boiling pot of salted watered cook the broccoli for about 2-4 minutes or until it becomes a firm yet tender. Then move the broccoli to a plate for cooling but save the boiling water for the tortellini.
2. Once the broccoli has been cooled down enough; in a food processor pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon of kosher salt, and ¼ teaspoon of pepper until the mixture becomes finely chopped (approx. 15-20 seconds).
3. Follow the package directions for cooking the tortellini, setting aside ¾ cup of the cooking water. Then drain the tortellini and place them back into the pot, then add in the pesto and the ¼ cup of the reserved cooking water. Toss the mixture until it is all combined together. (if you need more water to help loosen the sauce then feel free to add more.)
4. Finally, along with the herb roasted chicken on the serving dish add on a few scoops of the broccoli tortellini and Enjoy! Also if you want to, you can add more Parmesan to your liking!

The herb roasted chicken and pesto tortellini will definitely be a meal that you won’t go wrong with. The chicken recipe has all of the healthy and light ingredients that will give you the energy that will give you a peaceful night of rest and have you ready for the next day’s challenges. So don’t let this recipe pass you by, get up and try it out tonight and see how you and your family will fall in love utter bliss with it.

For more easy dinner meals on Stagetecture, click here.

Summer Dinner Recipe:  Blackened Shrimp Alfredo

Image via:  Around My Family Table

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Total Cook Time:  25 minutes

Servings:  4

Ingredients

Fettuccine pasta noodles (8-ounces)
2 teaspoons of Cajun- Style Seafood Seasoning
1 package of Peeled, De-veined medium sized, Shrimp
1 teaspoon Italian Seasoning Blend
2 tablespoon Extra Virgin Olive Oil
Large zip-top bag
Fresh Basil Leaves (8-10)
1 (16-ounce) jar Alfredo Sauce
8 ounces Steak-topper Vegetables (mushrooms, green peppers, onions)
1/3 cup of Sherry
1 tablespoon of Parmesan Cheese, grated

Directions

1. Boil the fettuccine noodles for 11-12 minutes, or until the noodles are soft being sure to add in a pinch of salt for taste.
2. While the noodles are boiling, heat a large saute’ pan on a high heat.
3. Then, take the large zip top bag and put the seasonings and shrimp into the bag.  Shake the bag to evenly coat the shrimp.  After the shrimp has been fully covered then throw the shrimp into the pan laying them flat, cooking them for 2 minutes without stirring or turning them over.
4. Next, add in the vegetables then you can rotate the shrimp around, afterwards cover the top and saute’ 3-4 minutes stirring occasionally.
5. When the sauteing is finished, chop the basil leaves into about 2 tablespoons and stir them into the shrimp with the Alfredo sauce, the sherry and cheese. Then saute’ the mixture for approx. 1 minute.  Then take the cooked fettuccine noodles  and stir them into the shrimp/ sauce mixture and saute’ for another minute.
6. Then Enjoy!

For more easy meal ideas on Stagetecture, click here.

This basic recipe for Fettuccine Alfredo pasta recipe is ideal for a quick, easy and really delicious meal for adults and kids alike. It doesn’t need many ingredients and is ready for serving in about half an hour. The great thing about Fettuccine Alfredo is that you can use it as a base and add your favorite ingredients to it, so it will be a unique dish every time you want to have a mouthwatering meal ready in just a few minutes.

Easy Dinner Meal: Fettuccine Alfredo

Image via: Simple Recipes

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Ingredients

(makes 4 servings)

8 ounces dried fettuccine

2 tablespoons butter

1 cup whipping cream

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

½ cup freshly grated Parmesan cheese

Grated or finely shredded Parmesan cheese (optional)

Image via: KitchMe

Directions

1. Cook the fettuccine according to the directions on the package.
2. In the meantime, melt butter in a large saucepan. Add the cream, the salt and the pepper. Bring to a boil. Now reduce heat and boil gently for about 3-5 minutes, until the mixture begins to thicken. Remove from the heat and stir in the Parmesan cheese.
3. Drain the pasta and add it to the hot sauce. Toss to combine the ingredients and cover the fettuccine with the sauce. Transfer the fettuccine Alfredo to a warm serving dish. Serve immediately.
4. You can sprinkle additional Parmesan cheese or freshly grounded black pepper onto the pasta. Enjoy!

Image via: BHG

This dish is yummy as it is, but it is highly variable as well. Think about preparing the Fettuccine Alfredo with some garlic, broccoli or parsley. Another idea is to add bacon, mushrooms or cooked chicken, tomatoes or shrimps to the sauce to give it a different kick every time!

For more easy meals on Stagetecture, click here.

Ready for a quick dish to satisfy the entire family for dinner?  Then look no further because the Spring Pasta Primavera recipe may be just what your family needs for dinner tonight.  With all of the delicious variety of vegetables and colors, it will give you the ultimate fulfillment of the spring season in your mouth.  So take some time out and go over the ingredients and instructions for this wonderful recipe for your family and friends to enjoy.

Easy Dinner Meal: Spring Pasta Primavera

Image via:  The Fresh Fridge

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Prep Time:  30 minutes

Cook Time:  20 minutes

Total Cooking Time:  50 minutes

Servings:  8

Ingredients

Vegetables:

3 tablespoons of Olive Oil
2 Large Carrots, peeled and sliced diagonally
1 cup of Bite-sized Broccoli pieces
1 whole Red Bell Pepper, seeded and sliced into strips
2 tablespoons of Butter
4 ounces of White Mushrooms, washed and sliced
2 medium Zucchini, sliced diagonally
1 medium Summer squash, sliced diagonally

Image via:  The Lost Italian

  Sauce:

1. 4 Cloves of Garlic, minced
2. ½ Large Onion, diced
3. ½ cup of Chicken Broth
4. ¼ cup of White Wine
5. ½ cup of Heavy Cream or Half-and-Half
6. ½ cup of Grated Parmesan, (plus more for finishing touches)
7. Salt and Freshly Ground Black Pepper
8. ½ cup of Frozen Peas
9. 12 whole Fresh Basil Leaves, chopped (plus more for finishing touches)
10.  1 pound of Pasta (fettuccini style), cooked according package directions and drained

Directions

For the Vegetables:

1. Begin heating the 2 tablespoons of
   oil over a medium-high heat in a large skillet.  Then add and cook the carrots for about 1 minute.  Follow by adding in the broccoli and let those cook for a minute.  Repeat the process for the peppers, then remove all of the vegetables from the skillet and set them aside in a bowl.
2. Place the skillet back on the burner and add in the butter with the remaining 1 tablespoon of olive oil, allowing them to heat up.  Next, add in the mushrooms, zucchini and squash and cook them until they have begun to soften (approx. 2-3 minutes).  After the vegetables have cooked then remove them from the skillet and add them in with the other vegetables.

 Image via:  The Windy Kitchen

  For the Sauce:

1. Cook the garlic and onions into the skillet for about 2 minutes or until they become translucent.  Then pour in the chicken broth and wine, stir the mixture together being sure to scrape the bottom of the pan to loosen all of the flavorful bits.
2. Let the liquid cook for about 3-4 minutes, allowing it to reduce by half.  After the reduction stir in the cream and Parmesan allowing the cheese to melt, then add in the salt and black pepper to taste.
3. Take the bowl of vegetables and add it to the sauce along with the peas and basil.  Stir the combination.  If the sauce needs more liquid then splash a small amount of broth as needed.  Place the cooked pasta in a large serving bowl and pour all of the contents of the skillet over the pasta and toss until everything is combined.  Sprinkle the top with extra basil and serve with extra Parmesan.
4. **You can substitute the wine with chicken broth if you prefer not to use it.

For more healthy recipes on Stagetecture, click here.

Craving a delicious pasta recipe this winter? Well, indulge yourself with the delicious Winter Roasted Vegetables & Gluten-Free Pasta recipe that you will definitely love. It is a healthy pasta recipe that you can make easily at home. The cooking process is plain and simple but the chemistry of ingredients spell out the difference.

Winter Roasted Vegetables & Gluten-Free Pasta

Image via: Simply-Gluten Free

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Ingredients

• 3 cups (8 ounces) uncooked gluten-free multi-grain penne
• 1 (8-ounce) package baby Portobello mushrooms, halved
• 2 cups grape or cherry tomatoes
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1 cup frozen petite green peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese

Image via: Simply Recipes

Procedure

1. Preheat oven to 475°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jellyroll pan.
4. Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.

Note:

A few cooking methods do as much as roasting to build big, intense flavors with such little effort. Baked in at least 400° heat, vegetables release moisture as they cook. As a result, their flavor becomes concentrated, and their natural sweetness comes out. Simply coat the vegetables with cooking spray or toss with oil or melted butter, and then toss with seasonings. Spread the vegetables in an even layer on a jellyroll pan, baking pan, or roasting pan so they’ll cook evenly. If the vegetables are not in a single layer, the ones on the bottom might steam rather than roast. Stir the vegetables occasionally as they roast.

The whole process should be enough to serve at least 4 guests. This is a recipe that you will definitely miss and fit for any occasion. So, don’t delay your appetite for pasta. Try this delicious recipe for yourself and savor its wonderful taste. Let us know how you enjoy your Winter Roasted Vegetables & Gluten-Free Pasta!

For more easy meals on Stagetecture, click here.

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