penne
pasta Fresh chopped basil or parsley for garnishing
Not exact matches
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour)
Pasta of your choice — I have used linguine
Served it over bow tie
pasta with a sprinkle of
chopped fresh basil and a bit of Dubliner cheese.
9 oz hot Italian sausage, casing removed 1/2 medium onion,
chopped 2 cloves garlic, minced 1/2 cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2 cups chicken broth 1/2 cup small
pasta (I used Gemelli) salt, to taste 2 cups baby spinach handful of
fresh basil,
chopped freshly grated parmesan cheese (optional)
4 ears corn, shucked Canola oil for corn 3 garlic cloves, peeled 1/3 cup walnuts 1 ounce grated Parmesan, plus more for garnish 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup olive oil 1 pound dried rotelle
pasta 1 cup slow - roasted cherry tomatoes 2 tablespoons
chopped fresh basil
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes of
fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely
chopped fresh basil, plus extra for garnish 1/2 pound penne
pasta
12 to 16 ounces penne
pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions,
chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup
chopped fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion,
chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes,
chopped 1 cup carrots, sliced thin 1 tbsp
fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz
fresh tortellini
pasta (about 1/2 large pkg)
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup
fresh basil, finely
chopped 2 cups marinara /
pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
4 ounces linguine
pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper,
chopped [I used orange bell pepper instead] 1/2 red bell pepper,
chopped 4
fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried
basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Toss with rotini, toasted pine nuts,
chopped grilled onions and more
fresh basil for a great
pasta salad.
Sprinkle with freshly
chopped basil and serve over angel hair
pasta and
fresh Parmesan shavings.
1 lb medium shell
pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2 c extra virgin olive oil 2 Tb apple cider vinegar 1/3 c
fresh basil leaves,
chopped fresh grated Parmesan cheese (to taste)
Ingredients 1 red pepper, cleaned and diced 1 yellow pepper, cleaned and diced 1 garlic clove, peeled a handful of
fresh basil, cleaned and
chopped a handful of
fresh mint, cleaned and
chopped 180 g spelt fusilli (I used Monograno Felicetti
pasta)(optional) 1 small red onion, peeled and thinly sliced 200 g smoked tofu, -LSB-...]
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly
chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled
fresh or frozen peas 2 sprigs
fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Ingredients 1 box large
pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of
fresh basil leaves,
chopped 1/2 cup thawed frozen spinach * 1 chicken breast, cooked and shredded /
chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.
5 large tomatoes 1/2 cup olive oil one garlic clove sliced in half 2/3 cup
fresh basil leaves,
chopped 1 tsp (or to taste) hot red pepper flakes 1 lb
pasta of your choice
When you have the right consistency add a good deal of
fresh, coarsely
chopped basil to the sauce and plunk the
pasta into the boiling pot.
1/2 pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon freshly grated Parmesan cheese 1 teaspoon
chopped fresh basil 1/2 teaspoon onion powder 6 cups chicken broth 1 cup minced Italian parsley 1 cup uncooked orzo
pasta 1/3 cup finely
chopped carrot Garlic hot sauce, such as Tabasco ®, to taste
2 carrots,
chopped 1 small zucchini,
chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons dried
basil 1 teaspoon oregano 1/4 teaspoon
fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo
pasta 1 15 - ounce can kidney beans (optional) Finely
chopped Italian parsley or
fresh basil for garnish
ingredients WEEKNIGHT PENNE WITH VEGGIES AND CHICKEN SAUSAGE 1 8 - ounce package corn - and - quinoa penne
pasta or whole wheat 2 cups small broccoli florets 1 tablespoon olive oil 2 cups sliced button mushrooms 4 links fully cooked Italian - style chicken sausage (sliced) 1 large red bell pepper (stemmed, seeded,
chopped) 1/2 cup chicken broth 1/4 cup
fresh basil (cut into strips) Parmesan cheese (optional)
2 carrots,
chopped 1 small zucchini,
chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried
basil 1 teaspoon oregano 1/4 teaspoon
fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo
pasta 1 15 - ounce can kidney beans (optional) Finely
chopped Italian parsley or
fresh basil for garnish
Serves 6 300g
fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely
chopped2
basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli,
chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti
pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon butter 2 cups celery,
chopped 1 1/2 cups onion,
chopped 4 cloves garlic, minced or put through a press 8 oz
fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried
basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1 cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper,
chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium
pasta shells (or your shape of choice)
I used a little less dried
basil and mixed some
chopped fresh basil and chickpeas into the
pasta afterwards.
Ingredients: • 1 pound
pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup
fresh basil — washed and
chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the
pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and
basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the
pasta and serve this delicious healthy kids meal
baby bella mushrooms 2 cups cavatappi
pasta (spiral / curly noodles) 4 cloves garlic, minced 1/2 small yellow onion,
chopped small 1/2 cup
chopped fresh basil 1/2 cup Parmesan, shredded 2 Tbsp.
Shrimp and Zucchini
Pasta: Cook 2 ounces frozen or
fresh shrimp with 1 clove of garlic, 1 cup
chopped zucchini, 2 tablespoons
chopped fresh basil and 1 tablespoon of olive oil.
8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped
pasta 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them
chopped in oil, which is delicious and with no need to soak)
Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic,
chopped (I always buy the jarred
chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover
pasta sauce, I would use that) 1 teaspoon of dried
basil Salt and pepper to taste
Season with salt and ground black pepper, finish with a generous handful of
chopped fresh basil, and serve over hot
pasta.
I used the full amount of
pasta (swapping out whole grain rotini, because that's what I had on hand), doubled the spinach but did not saute it, tripled the garlic, used the whole can of beans, increased the mustard to 2T, and added 2T each of
chopped fresh basil, finely - shredded Grana Padano cheese, and pine nuts.
1 lb whole - wheat
pasta 2 tablespoons olive oil 4 cloves garlic — diced 4 organic tomatoes —
chopped 1 cup Greek olives — pitted and sliced 2 tablespoons capers 2 T
fresh oregano —
chopped 1/4 cup
fresh basil —
chopped 1 pound
fresh organic spinach
Ingredients 1 lb whole - wheat
pasta 2 tablespoons olive oil 4 cloves garlic - diced 4 organic tomatoes -
chopped 1 cup Greek olives - pitted and sliced 2 tablespoons capers 2 T
fresh oregano -
chopped 1/4 cup
fresh basil -
chopped 1 pound...
Shells from the heavens is probably all you really need to know but in case you'd like a little more information, these are al dente
pasta shells stuffed with a creamy - delicious mixture of cottage cheese and spinach smothered in a warming marinara sauce and topped with
fresh chopped basil (so we can pretend that it's spring).