This meat lovers weeknight bolognese is like having spaghetti and meatballs, but without the hassle of making meatballs. Under 45 minutes
Rich Roll’s vegan almond pesto paired with brown rice pasta, sun-dried tomatoes, red peppers, spinach and artichoke hearts. It’s a flavor bomb!
This pasta with pesto and broccolini is an easy weeknight, 30-minute, one-pot, one-bowl meatless pasta from Marin mama cooks.
Oh my gosh, this kale, spinach and basil pesto is SO tasty, fresh and chunky that it’s seriously bowl licking and spoon licking good (yep, Zoe and I licked our bowls clean)! I’ve made this pesto up twice already and Zoe and I couldn’t keep our spoons out of the jar. We kept opening the jar taking a spoonful, closing the jar and then sneaking back for another spoonful, you get the picture… We were totally digging this pesto.
The combination of pesto, sun-dried tomatoes and kalamata olives is amazing! It’s the perfect pasta to bring to a picnic or potluck, and an easy weeknight dinner as it can be made ahead of time. I love it when I can come home after a busy day, open the fridge and have dinner all ready to go. All you have to do is pair this pasta with a salad and a baguette, and you have yourself the perfect meal for a hot summer night.
This is hands down my GO-TO bolognese! It’s seriously the perfect and tastiest bolognese for those busy weeknights, as it takes under 45 minutes start to finish, but the sauce tastes like a sauce that’s been cooking on your stove top all day, not for just 30 minutes.
Jump to recipe Today I’m giving you all a tasty, healthy, easy, family approved and under 30 minute weeknight pasta (whew, that was a mouthful)!
Isn’t this above picture just beautiful and doesn’t it make you want to try a batch of this pasta tonight? I mean look at all of those fresh ingredients and all that color. I saw a photo similar to this in the most recent edition of Martha Stewart living and it looked so cool and challenging to me. I mean a one-pan pasta, who had ever heard of that (not me)? I seriously wondered how it was all going to work, and I have to say that I was a bit skeptical. I will also admit that the first time I made this pasta up, it didn’t turn out so great, as the pasta was overcooked. I was under the assumption that ALL of the water had to evaporate, so I cooked the pasta way too long and it was a bit over-done. We all really loved the flavors in this pasta though, so I vowed to try it again. Well, the second time around proved to be the charm. The pasta came out perfectly al dente and it created this thick creamy sauce that coated every strand of pasta.
Jump to recipe Meatballs, meatballs, meatballs! I know, not the most exciting or creative recipe out there, but it’s a classic! These are not your
This pasta is one of those super easy, weeknight throw together pastas. I prepared it and had it on the table in under 30 minutes. It’s also a one-bowl meal, which makes it even better