If you love pasta as much as we do you will love this one. For this recipe, you will need around 45 minutes to prepare it. Cook any pasta that you like. Then, for the vegetables: Heat little bit of oil in a large pan. Add the carrots, the broccoli, the red peppers then add a little more butter and the mushrooms, squash and cook until the vegetables are soft and ready.
For the sauce: Add the garlic and onions to a new pan and cook for 2 minutes. Next, pour in the chicken broth and white wine. Mix with the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce. Place the cooked pasta in a large serving bowl and pour all the everything over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.
Stuffed Summer Vegetables
Preheat the oven to 160°C. Prepare the vegetables – You can use zucchini, tomatoes, paprika or others. Cut off the top of the bell peppers. Remove the seeds and ribs so it looks like a cup for the stuffing. Cut of the zucchini lengthwise. Take out the seeds to create a boat. Slice the tomatoes in half and scoop out the seeds to create another cup.
Then we prepare the stuffing. Cook the bulgur which is a kind of dried cracked wheat. Put a little bit of oil in another pan, add the chopped onion. Add all the small parts of vegetables that you didn’t use before as chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender.
Sprinkle salt and pepper on the inside of the vegetable cups. Stuff the vegetables with the mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
Preheat the oven to 190°C. In a small pot bring the tomatoes, wine, garlic, red pepper flakes and salt and pepper, to a simmer and cook around 10 minutes. Meanwhile, mix cottage cheese in the bowl with the ricotta, spinach, basil, spring onions, nutmeg, and salt and pepper and stir until combined. Over a medium heat, cook the small pieces of sausage and onion.
Now you will need the lasagna dish which you will put in the oven at the end. Spread a tomato sauce on the bottom of the prepared baking dish. Top with noodles, half the ricotta mixture, half the sausage and shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and mozzarella cheese. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges. Finally, you can sprinkle it with a little bit more cheese and basil.
Heat the oil in a large nonstick frying pan over medium heat. Add the chopped onion, lemon juice and salt. Then add the spinach, garlic, black pepper and cumin.Then fry the already bought hamburger meat from the store from each side. Place the patties in the buns with the spinach mixture, sliced onion and other toppings, as desired. Combine with a sauce you like and serve!
Heat a little bit of oil in a pan over medium heat. Add garlic and the chicken in the pan and brown 4 minutes on each side. Remove it from the pan, slice into strips and set aside. Add butter, vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2-3 minutes. Serve immediately!
Let’s have a delicious dinner and save some money 😊