#pastadinner

Roasted Tomato Puttanesca

Cherry tomatoes roast down into a tangy, briny sauce while mushrooms soften and absorb all those salty olive flavors. The whole thing comes together in about thirty minutes and tastes like something that took actual effort to make.

(via Easy Pasta with Sausage & Peppers Recipe - try it tonight!)

Enjoy the rich, creamy chicken and broccoli Alfredo that is stuffed inside big pasta shells and baked to perfection with a cheese topping.

Ingredients: 1 lb jumbo pasta shells. 2 cups cooked shredded chicken. 2 cups broccoli florets, steamed. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the jumbo pasta shells until they are al dente. Remove the water and set it aside. Put steamed broccoli florets, Alfredo sauce, shredded mozzarella cheese, grated Parmesan cheese, chopped fresh parsley, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. Put some of the chicken and broccoli Alfredo into each cooked pasta shell. Put the stuffed shells in a baking dish so that they are all in one layer. Put the baking dish in a preheated oven and cover it with foil. Bake for 25 to 30 minutes, or until the shells are hot and the cheese is melted and bubbling. Take off the foil and bake for five more minutes to give the cheese on top a little browning. Take it out of the oven when it's done and let it cool down a bit before serving. If you want, you can add more chopped parsley as a garnish. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 35 minutes

Indulge in a comforting and flavorful dish of slow cooker creamy lemon chicken served over al dente spaghetti. The creamy sauce infused with lemon adds a refreshing tang to tender chicken, creating a delightful harmony of flavors. Perfect for a cozy dinner with loved ones!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 1 teaspoon lemon zest. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. 8 oz spaghetti noodles, cooked according to package instructions. Chopped fresh parsley for garnish.

Instructions: Put chicken breasts in the crock pot. Heavy cream, lemon juice, lemon zest, minced garlic, dried thyme, salt, and pepper should all be mixed together in a bowl with a whisk. Add the mix to the slow cooker with the chicken breasts. Put the lid on top and set the heat to low. Cook for four to five hours, or until the chicken is tender and cooked all the way through. Take the chicken out of the slow cooker and use two forks to shred it. Add the shredded chicken back to the slow cooker and stir it in with the creamy sauce. Put it on top of cooked spaghetti noodles. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

This pasta with roasted kale and butternut squash is hearty and tasty, and it's great for a cozy dinner. The roasted butternut squash is sweet, and it goes well with the bitter kale and salty Parmesan cheese.

Ingredients: 1 butternut squash, peeled and diced. 1 bunch kale, stems removed and leaves torn. 8 ounces pasta of your choice. 3 tablespoons olive oil. 2 cloves garlic, minced. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Turn on the oven and heat it up to 400F 200C. Use 1 tablespoon of olive oil, salt, and pepper to coat the diced butternut squash. Spread it out on a baking sheet. Roast for 20 to 25 minutes, or until soft and slightly browned. Follow the directions on the package and cook the pasta until it is al dente in a large pot of salted boiling water. Remove the water and set it aside. Set the pasta on the stove and heat the rest of the olive oil in a large skillet over medium-low heat. Put in the red pepper flakes and minced garlic. Cook for one to two minutes, until the smell is nice. To make the kale wilt, add the torn leaves to the pan and saut for three to four minutes. Put the cooked pasta and roasted butternut squash into the pan with the kale. Add everything to the bowl and mix it well. If you think it needs it, add more salt and pepper. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes