#parmesanperfection

This Spinach and Parmesan Frittata with Garlic is a tasty and healthy way to start the day. When you mix fresh spinach, minced garlic, and Parmesan cheese, you get a tasty and filling dish that's great for breakfast or brunch.

Ingredients: 6 large eggs. 2 cups fresh spinach, chopped. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons olive oil.

Instructions: Preheat your oven to 350F 175C. In a bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, salt, and black pepper. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped spinach to the skillet and saut for about 2-3 minutes until it wilts. Pour the egg mixture over the sauted spinach in the skillet. Cook for 2-3 minutes without stirring, allowing the edges to set. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and slightly golden on top. Remove from the oven and let it cool for a few minutes before slicing. Serve your Garlicky Spinach and Parmesan Frittata warm, garnished with extra Parmesan cheese if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in a luxurious yet simple pasta dish that beats any powdered cheese sauce. This creamy garlic Parmesan pasta is velvety, rich, and bursting with flavor. It's a quick-fix meal that will leave you satisfied and save you from overpriced takeout.

Ingredients: 8 oz spaghetti. 2 tbsp butter. 4 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped optional, for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Melt the butter in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the heavy cream and keep stirring. Bring to a low boil. Slowly mix in the grated Parmesan cheese until the mixture is smooth and creamy. Add pepper and salt to taste. When you add the cooked spaghetti to the pan, gently toss it so that the creamy sauce covers it all. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tender chicken breasts cooked in a garlicky, creamy sauce that tastes like Tuscany thanks to the tomatoes, spinach, and Parmesan cheese.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 1 teaspoon dried oregano. 1/2 teaspoon red pepper flakes. Fresh basil leaves for garnish.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides, about 5-6 minutes per side. Remove from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and cook until they start to soften, about 2 minutes. Stir in spinach leaves and cook until wilted. Pour in heavy cream and Parmesan cheese, stirring until the sauce thickens, about 2-3 minutes. Return chicken breasts to the skillet, spooning sauce over them. Sprinkle dried oregano and red pepper flakes over the chicken. Cover and simmer for 5-7 minutes until chicken is cooked through. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of pan-seared scallops served over creamy prosciutto polenta. This dish combines the delicate sweetness of scallops with the savory richness of prosciutto and Parmesan cheese, creating a luxurious seafood experience.

Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup yellow cornmeal. 4 cups chicken or vegetable broth. 4 slices prosciutto, chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. In a pan, heat the olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Set broth on low heat in a different pot. Slowly add the cornmeal while whisking and stirring all the time to avoid lumps. Add the chopped prosciutto to the polenta mixture and keep cooking, stirring often, until it gets thicker. Mix in the butter and Parmesan cheese until they melt and are fully mixed in. Add minced garlic to the same pan that was used for the scallops and cook until it smells good. Put scallops on top of prosciutto polenta and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of pan-seared scallops served over creamy prosciutto polenta. This dish combines the delicate sweetness of scallops with the savory richness of prosciutto and Parmesan cheese, creating a luxurious seafood experience.

Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup yellow cornmeal. 4 cups chicken or vegetable broth. 4 slices prosciutto, chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. In a pan, heat the olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Set broth on low heat in a different pot. Slowly add the cornmeal while whisking and stirring all the time to avoid lumps. Add the chopped prosciutto to the polenta mixture and keep cooking, stirring often, until it gets thicker. Mix in the butter and Parmesan cheese until they melt and are fully mixed in. Add minced garlic to the same pan that was used for the scallops and cook until it smells good. Put scallops on top of prosciutto polenta and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

A traditional Italian dish with al dente pasta covered in a bright and tasty pesto sauce made at home with garlic, fresh basil, Parmesan cheese, pine nuts, and pine nuts.

Ingredients: 250g pasta. 2 cups fresh basil leaves. 1/2 cup grated Parmesan cheese. 1/2 cup pine nuts. 2 cloves garlic. 1/2 cup extra virgin olive oil. Salt to taste. Black pepper to taste.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor and blend them together. Pulse until the food is very small. Slowly add olive oil to the food processor while it's running until a smooth paste forms. To taste, add salt and black pepper. Toss the cooked pasta with the pesto sauce in a large bowl until it is well covered. If you want, you can serve it hot with extra Parmesan cheese and basil leaves on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the rich flavors of pan-seared scallops served over creamy prosciutto polenta. This dish combines the delicate sweetness of scallops with the savory richness of prosciutto and Parmesan cheese, creating a luxurious seafood experience.

Ingredients: 12 large sea scallops. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup yellow cornmeal. 4 cups chicken or vegetable broth. 4 slices prosciutto, chopped. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley.

Instructions: Use salt and pepper to season the scallops. In a pan, heat the olive oil over medium-high heat. Sear the scallops for two to three minutes on each side, or until they are golden brown and cooked all the way through. Take it out of the pan and set it aside. Set broth on low heat in a different pot. Slowly add the cornmeal while whisking and stirring all the time to avoid lumps. Add the chopped prosciutto to the polenta mixture and keep cooking, stirring often, until it gets thicker. Mix in the butter and Parmesan cheese until they melt and are fully mixed in. Add minced garlic to the same pan that was used for the scallops and cook until it smells good. Put scallops on top of prosciutto polenta and sprinkle chopped parsley on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

This simple spaghetti recipe combines the flavors of garlic, sweet peas, and nutty Parmesan cheese for a quick and delicious meal.

Ingredients: 8 oz spaghetti. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup frozen peas. 1/4 cup grated Parmesan cheese. Salt and black pepper to taste. Fresh parsley, chopped optional, for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put frozen peas in the pan and cook for about two to three minutes, until they are warm all the way through. Put the garlic and peas into the pan with the cooked spaghetti. Mix things together well. Mix grated Parmesan cheese into the spaghetti and toss it around until the cheese melts and covers all of the spaghetti. To taste, add salt and black pepper. If you want, you can serve it hot with chopped fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 15 minutes