I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

Print

Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

Print

Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

I have been fighting a head cold, and have little energy to cook big meals right now. After looking through the fridge & freezer, I made this easy recipe for wontons in spicy chili sauce using frozen pork & vegetable wontons. Instead of pan-frying them, I boiled them so they would be soft and slurpable. I made a spicy, tangy sauce that made the mini wontons extra special. This was a comforting and delicious meal I made in less than 20 minutes.

Easy Wontons in Spicy Chili Sauce

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil, to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic, finely grated
• Pinch of sugar, to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons, or more if desired
• 1 green onion, thinly sliced
• Toasted sesame seeds
• Spicy chili crisp, for serving if desired

Easy Wontons in Spicy Chili Sauce

Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.

Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.

Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.

To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well. 

Serve immediately and enjoy.

Store excess sauce in an airtight container in the refrigerator for 3-5 days.

Print

Easy Wontons in Spicy Chili Sauce

Course Main

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 +

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid
• Large saucepan

Ingredients

Spicy Chili Sauce:

• ¼ cup soy sauce
• 1-2 tbsp spicy chili crisp oil to taste
• 1½ tbsp Chinese black vinegar
• 2 tsp toasted sesame oil
• 1 large clove of garlic finely grated
• Pinch of sugar to taste

Other Ingredients:

• 20 frozen mini pork and vegetable wontons or more if desired
• 1 green onion thinly sliced
• Toasted sesame seeds
• Spicy chili crisp for serving if desired

Instructions

• Make the spicy chili sauce by combining the soy sauce, spicy chili crisp oil, Chinese black vinegar, toasted sesame oil, garlic, and sugar in a small glass jar. Seal with a lid and shake very well. Set aside to allow flavors time to mingle.
• Cook the wontons by bringing a large saucepan filled with water to a boil over high heat. Add the mini frozen wontons and cook according to the package instructions, until tender.
• Using a slotted spoon, divide the wontons between two serving bowls, reserving the cooking water in the saucepan.
• To serve the wontons, drizzle some of the well-shaken spicy chili sauce on top. Top with green onions, toasted sesame seeds, and a drizzle of spicy chili crisp, if desired.  Side Note: If the sauce is too spicy or strong, add a tablespoon of cooking water to your serving bowl and mix well.
• Serve immediately and enjoy.
• Store excess sauce in an airtight container in the refrigerator for 3-5 days. 

My husband had a flight to take, so I whipped up this Boursin mushroom pasta recipe to fill him up before his trip. I cooked the mushrooms until they were nice & caramelized and mixed them with penne, spinach, and a sauce made with creamy Boursin cheese. This easy Boursin pasta recipe comes together in less than 20 minutes and tastes decadent without being heavy and rich. My husband and daughter were thrilled with this tasty penne recipe, and they thought it tasted great with a chopped kale Caesar salad and some crusty bread.

Boursin Mushroom Pasta

Ingredients:

• 8 oz penne pasta (or pasta of choice), cooked to al dente, reserving ½ cup of cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms, ends trimmed and sliced
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle, and stored the remaining half for another use)
• 2 cups baby spinach, roughly chopped
• Parmesan, finely grated, to taste

How to Make Boursin Mushroom Pasta

Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.

Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.

Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.

Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.

Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.

Serve immediately with additional Parmesan cheese on the side. Enjoy.

Print

Boursin Mushroom Pasta

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large cast iron skillet

Ingredients

• 8 oz penne pasta or pasta of choice, cooked to al dente, reserving ½ cup of the cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms ends trimmed and sliced
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle and stored the remaining half for another use)
• 2 cups baby spinach roughly chopped
• Parmesan finely grated, to taste

Instructions

• Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
• Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
• Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
• Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
• Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
• Serve immediately with additional Parmesan cheese on the side. Enjoy.

I adapted a Greek lemon roasted broccoli pasta salad recipe I found on Half Baked Harvest to work with what I had on hand. The briny, tangy vinaigrette tossed in the warm pasta really helped make it flavorful. I loved the contrast & flavor combination of the smoky, charred broccoli with the fresh, raw veggies, toasted pine nuts, and tangy sundried tomatoes and feta cheese. We all thought this easy Greek pasta salad recipe was packed with flavor and paired nicely with some Greek chicken (recipe to come), marinated tomatoes, and some crusty bread with roasted garlic.

Greek Lemon Roasted Broccoli Pasta Salad

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil (from the jar of sundried tomatoes)
• 3 tbsp olive brine (from the jar of the kalamata olives)
• Juice from 1 large lemon, or more, to taste
• 1 large clove of garlic, finely grated
• Honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Broccoli:

• 1 crown of broccoli, cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli, cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers, sliced thinly into half-moons
• ½ zucchini, sliced thinly into half-moons
• ½ red bell pepper, sliced thinly
• 2 tbsp fresh oregano, chopped finely
• 2 tbsp fresh basil leaves, chopped finely
• 2 tbsp fresh dill, chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese, crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make a Greek Lemon Roasted Broccoli Pasta Salad

Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.

Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.

Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.

Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.

Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.

Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.

Drizzle half of the well-shaken vinaigrette over the warm pasta.

Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.

Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.

Drizzle in the remaining well-shaken vinaigrette and toss the salad to coat evenly.

Add the feta cheese and serve. Taste and re-season with sea salt and freshly cracked black pepper, if needed.

Serve and enjoy.

Print

Greek Lemon Roasted Broccoli Pasta Salad

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time: 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp sundried tomato oil from the jar of sundried tomatoes
• 3 tbsp olive brine from the jar of the kalamata olives
• Juice from 1 large lemon or more, to taste
• 1 large clove of garlic finely grated
• Honey to taste
• Sea salt and freshly cracked black pepper to taste

Broccoli:

• 1 crown of broccoli cut into small florets
• 1 tbsp olive oil
• Pinch of crushed red pepper flakes to taste
• Garlic powder to taste
• Sea salt and freshly cracked black pepper to taste
• Juice from ½ lemon

Pasta Salad:

• 8 oz fusselli cooked in well-salted water, according to the package instructions (or pasta of choice)
• 1-2 Persian cucumbers sliced thinly into half-moons
• ½ zucchini sliced thinly into half-moons
• ½ red bell pepper sliced thinly
• 2 tbsp fresh oregano chopped finely
• 2 tbsp fresh basil leaves chopped finely
• 2 tbsp fresh dill chopped finely
• 2 tbsp toasted pine nuts
• Feta cheese crumbles or cubes, to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Prepare the vinaigrette by combining the olive oil, sundried tomato oil, olive brine, lemon juice, grated garlic, honey, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.
• Roast the broccoli by preheating the oven to 425 degrees. Coat a baking sheet with olive oil cooking spray.
• Add the broccoli florets to the baking sheet and drizzle with the olive oil, crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste, tossing to coat evenly.
• Place in the oven to roast for 15 minutes, or until slightly charred but still a bit crisp, tossing halfway through cooking.
• Remove from the oven and drizzle evenly with the fresh lemon juice, toss to coat, and set aside to cool.
• Meanwhile, cook the pasta in a large pot of well-salted water to al dente, according to the package instructions. Drain the pasta and pour it into a large bowl.
• Drizzle half of the well-shaken vinaigrette over the warm pasta.
• Add the sundried tomatoes and olives and toss to coat evenly. Set aside to come to room temperature, stirring occasionally.
• Prepare the pasta salad when the pasta and broccoli have cooled. Add in the raw Persian cucumbers, zucchini, bell pepper, toasted pine nuts, fresh oregano, basil, and dill.
• Finish the salad by drizzling the remaining well-shaken vinaigrette and tossing to coat evenly.
• Add the feta cheese. Taste and re-season with sea salt and freshly cracked black pepper, if needed.
• Serve and enjoy.

Classic lasagna Bolognese has delicate layers of fresh egg pasta, a slow-cooked Bolognese meat sauce, a creamy white béchamel sauce, and freshly grated Parmesan. No ricotta! I’ve had a delicious-looking classic Lasagna Bolognese recipe from So Much Food bookmarked for a while, and I finally had some time to make it. I used some homemade Bolognese sauce that I had in the fridge, but otherwise kept to her recipe. The lasagna was fun to make, smelled incredible while baking, and tasted decadent and delicious. I paired this tasty, meaty lasagna with a Parmesan-chopped salad and some crusty roasted garlic bread.

Lasagna Bolognese

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce (click the link for the recipe and ingredients)

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic, halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan, finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 7-10 fresh pasta sheets (or dried lasagna noodles work too)
• 1 cup of fresh Parmesan, finely grated, plus more for serving
• 1 cup of fresh mozzarella, diced (optional)
• Fresh parsley, chopped, for garnish

How to Make a Lasagna Bolognese

Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor. 

Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.

Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.

Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.

Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer.

Remove from the water, and separate them into an even layer on a towel.

Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.

Assemble the lasagna by spreading a thin layer of béchamel sauce.

Place pasta noodle(s) down to cover the bechamel.

Spread a layer of Bolognese sauce over the noodles.

Drizzle some of the béchamel over the Bolognese.

Sprinkle with some diced mozzarella and some Parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).

On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.

Cover the baking dish with foil and place it on the prepared baking sheet.

Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.

If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.

Remove from the oven, and let it rest for 20 minutes before slicing.

Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

Print

Lasagna Bolognese

Course Main

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 5 hours hours

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Large pot
• Baking Sheet
• A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
• 1 cup of fresh Parmesan finely grated, plus more for serving
• 1 cup of fresh mozzarella diced (optional)
• Fresh parsley chopped, for garnish

Instructions

• Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
• Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
• Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
• Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
• Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
• Remove from the water and separate them into an even layer on a towel.
• Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
• Assemble the lasagna by spreading a thin layer of béchamel sauce.
• Place a noodle (or noodles) down to cover the bechamel.
• Spread a layer of Bolognese sauce over the noodles.
• Drizzle some of the béchamel over the Bolognese.
• Sprinkle with some diced mozzarella and some parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).
• On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
• Cover the baking dish with foil and place it on the prepared baking sheet.
• Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
• If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
• Remove from the oven, and let it rest for 20 minutes before slicing.
• Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

I’ve always wanted to make an authentic Bolognese sauce, so when I saw a recipe for the absolute best Bolognese sauce on Foodie Crush, I had to try it. I let the sauce simmer for a few hours, which makes a delicious, meaty,  and flavorful sauce. I served it tossed with rigatoni, but it would also be wonderful with fettuccine, tagliatelle, or in lasagna. This delicious pasta Bolognese recipe paired nicely with an ultimate kale Caesar salad and some crusty bread.

Bolognese Sauce

Ingredients:

• 1 yellow onion, chopped into 1-inch pieces
• 1 celery stalk, chopped into 1-inch pieces
• 1 carrot, peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz) can whole San Marzano tomatoes in juice
• 8 oz pancetta, cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef (chuck)
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small Parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper, to taste

How to Make Bolognese Sauce

In a food processor, pulse the onion, celery, and carrot until finely chopped.

Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.

Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.

Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.

Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn’t raw.

Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.

Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.

Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.

Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.

Cook uncovered for 2 ½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.

Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 

Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.

Serve topped with freshly grated Parmesan cheese. Enjoy.

Print

Bolognese Sauce

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 45 minutes minutes

Total Time 4 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large Dutch oven

Ingredients

• 1 yellow onion chopped into 1-inch pieces
• 1 celery stalk chopped into 1-inch pieces
• 1 carrot peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz can) whole San Marzano tomatoes in juice
• 8 oz pancetta cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef chuck
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper to taste

Instructions

• In a food processor, pulse the onion, celery, and carrot until finely chopped.
• Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.
• Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.
• Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
• Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn't raw.
• Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.
• Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.
• Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.
• Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.
• Cook uncovered for 2½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
• Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 
• Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.
• Serve topped with freshly grated Parmesan cheese. Enjoy.

My daughter requested a creamy pasta for dinner this week, so when I stumbled upon this easy recipe for chili crisp fettuccine alfredo with spinach on NYT Cooking, I knew she would absolutely love it! This easy fettuccine alfredo recipe was really quick and easy to make, and my entire family loved it! This spicy pasta paired nicely with an Asian kale salad and some crusty bread.

Chili Crisp Fettuccine Alfredo

• 2 tbsp butter
• 1 tbsp spicy chile crisp, plus more for serving
• ½ cup heavy cream
• ½ lb dried fettuccine
• 2 cups baby spinach
• ¼ cup Parmesan, finely grated, plus more for serving

How to Make Chili Crisp Fettuccine Alfredo

Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.

Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.

Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.

Add the drained noodles to the cream mixture, stirring to coat evenly.

Add the spinach and turn with tongs until the noodles are well coated.

Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.

Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.

Print

Chili Crisp Fettuccine Alfredo

Course Main

Cuisine Asian, Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 2 tbsp butter
• 1 tbsp spicy chile crisp plus more for serving
• ½ cup heavy cream
• ½ lb dried fettuccine
• 2 cups baby spinach
• ¼ cup Parmesan finely grated, plus more for serving

Instructions

• Cook the fettuccine to al dente in a large pot of well-salted boiling water according to the package instructions; drain, reserving ½ cup of pasta cooking water.
• Meanwhile, make the sauce by melting the butter with the chile crisp in a very large skillet over medium-low heat.
• Whisk in the cream and keep warm over low heat. (It should simmer, not bubble.) Season with sea salt and freshly cracked black pepper to taste.
• Add the drained noodles to the cream mixture, stirring to coat evenly.
• Add the spinach and turn with tongs until the noodles are well coated.
• Finish the dish by adding the Parmesan and tossing, still over low heat, until the noodles are coated with the creamy sauce, adding a spoonful or two of pasta water as needed to loosen the sauce.
• Serve by dividing among serving dishes and top with Parmesan and more chile crisp. Serve immediately. Enjoy.

Delicious and perfect for an easy weeknight meal, this spaghetti cacio e pepe with kale recipe from How Sweet Eats is sure to be a hit with even the pickiest eaters. Getting the cheese and water blend to form a glossy, coating sauce takes a little time, but it’s worth it! We thought this easy cacio e pepe recipe was delicious, and it paired nicely with an Italian salad and some crusty roasted garlic bread.

Spaghetti Cacio e Pepe with Kale

Ingredients:

• 4 oz spaghetti noodles, al dente, cooked according to the package instructions
• 2 tbsp butter, divided
• ½ tsp freshly cracked black pepper, plus more for serving
• ½ bunch of lacinato kale, stems removed and chopped
• Pinch of crushed red pepper flakes, to taste
• Sea salt, to taste
• ½ cup Pecorino cheese (or Parmesan cheese), finely grated
• 1 tbsp fresh parsley, finely chopped

How to Make Spaghetti Cacio e Pepe with Kale

Cook the spaghetti to al dente in a large pot of well-salted boiling water according to the directions. Drain, reserving about ½ cup of the cooking water.

Meanwhile, heat one tablespoon of butter in a large skillet over medium heat. Once melted, stir in the pepper, and toast for about 60 seconds.

Add in the kale and season with crushed red pepper flakes and sea salt to taste.

Add in some of the reserved cooking water and bring the mixture to a simmer.

Add the remaining tablespoon of butter and the drained pasta, and toss them together.

Reduce the heat to low and stir in the pecorino or parmesan cheese. Continually toss the pasta and sauce until the cheese is melted and the sauce has thickened, about 3-5 minutes.

Pour into a large serving bowl and top with parsley, more freshly cracked black pepper, and shaved or finely grated pecorino or parmesan. Serve immediately. Enjoy.

Print

Spaghetti Cacio e Pepe with Kale

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large skillet

Ingredients

• 4 oz spaghetti noodles al dente, cooked according to the package instructions
• 2 tbsp butter divided
• ½ tsp freshly cracked black pepper plus more for serving
• ½ bunch of lacinato kale stems removed and chopped
• Pinch of crushed red pepper flakes to taste
• Sea salt to taste
• ½ cup Pecorino cheese (or Parmesan cheese) finely grated, plus more for serving
• 1 tbsp fresh parsley finely chopped

Instructions

• Cook the spaghetti to al dente in a large pot of well-salted boiling water according to the directions. Drain, reserving about ½ cup of the cooking water.
• Meanwhile, heat one tablespoon of butter in a large skillet over medium heat. Once melted, stir in the pepper, and toast for about 60 seconds.
• Add in the kale and season with crushed red pepper flakes and sea salt to taste.
• Add in some of the reserved cooking water and bring the mixture to a simmer.
• Add the remaining tablespoon of butter and the drained pasta, and toss them together.
• Reduce the heat to low and stir in the pecorino or parmesan cheese. Continually toss the pasta and sauce until the cheese is melted and the sauce has thickened, about 3-5 minutes. 
• Pour into a large serving bowl and top with parsley, more freshly cracked black pepper, and shaved or finely grated pecorino or parmesan. Serve immediately. Enjoy.

You’re looking at my husband’s new favorite pasta dish, inspired by a recipe I found on a Pinch of Yum. I made a quick, easy pesto and tossed it together with some al dente pasta and some garlic spinach. The flavor was incredible, and we both thought it was delicious! This easy pesto pasta recipe paired nicely with a simple salad and some crusty roasted garlic bread.

Pesto Pasta with Spinach

Pesto:

• 2 tbsp toasted pine nuts
• 2 tbsp fresh parsley, packed
• 2 tbsp fresh basil leaves, packed
• 2 tbsp parmesan, finely grated
• 1-2 tbsp olive oil, to taste
• 1 tbsp capers
• Juice and zest of half a lemon
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 4 oz cavatappi pasta, cooked al dente, reserving ¼ cup of the cooking water
• 1 tbsp butter
• 2 cups baby spinach
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste

Serving:

• Fresh Parmesan, finely grated
• Lemon wedges for serving

How to Make Pesto Pasta with Spinach

Make the pesto sauce by pulsing the pine nuts, parsley, basil, Parmesan cheese, olive oil, capers, lemon juice & zest, sea salt, and freshly cracked black pepper to taste in a food processor until mostly smooth.   

Cook pasta in a large pot of well-salted water according to the package directions. Drain, reserving ¼ cup of cooking water, and set aside.

Meanwhile, cook the spinach by melting the butter in a large skillet over medium-high heat. Add the spinach and cook, stirring often, for 1-2 minutes. Season with crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste.

Add the garlic, cook, stirring constantly, for 1 minute. Remove from the heat.

Finish the dish by adding the drained, cooked pasta and reserved water to the large skillet with the spinach.

Add the pesto sauce and toss until well combined and the pasta is evenly coated. Taste and re-season to taste with freshly grated Parmesan, lemon, red pepper flakes, sea salt, and freshly cracked pepper.

Serve with parmesan and lemon wedges. Enjoy!

Print

Pesto Pasta with Spinach

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large pot
• Large skillet

Ingredients

Pesto:

• 2 tbsp toasted pine nuts
• 2 tbsp fresh parsley packed
• 2 tbsp fresh basil leaves packed
• 2 tbsp parmesan finely grated
• 1-2 tbsp olive oil to taste
• 1 tbsp capers
• Juice and zest of half a lemon
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 4 oz cavatappi pasta cooked al dente, reserving ¼ cup of the cooking water
• 1 tbsp butter
• 2 cups baby spinach
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste

Serving:

• Fresh Parmesan finely grated
• Lemon wedges for serving

Instructions

• Make the pesto sauce by pulsing the pine nuts, parsley, basil, parmesan cheese, olive oil, capers, lemon juice & zest, sea salt, and freshly cracked black pepper, to taste in a food processor until mostly smooth.
• Cook pasta in a large pot of well-salted water according to the package directions. Drain, reserving ¼ cup of cooking water, and set aside.
• Meanwhile, cook the spinach by melting the butter in a large skillet over medium-high heat. Add the spinach and cook, stirring often, for 1-2 minutes. Season with crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste.
• Add the garlic, cook, stirring constantly, for 1 minute. Remove from the heat.
• Finish the dish by adding the drained, cooked pasta and some reserved water to the large skillet with the spinach.
• Add the pesto sauce and toss until well combined and the pasta is evenly coated. Taste and re-season to taste with freshly grated Parmesan, lemon, red pepper flakes, sea salt, and freshly cracked pepper.
• Serve with parmesan and lemon wedges. Enjoy!