15 Minute Italian Garden Pasta

Italian Garden Pasta

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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

 

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

 

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

 

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

15 Minute Italian Garden Pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper

Instructions

  • In a large saucepan, cook pasta according to package directions.

  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 5.7%

Course: Main Dish

Cuisine: Italian

Keyword: Garden Pasta

15 Minute Tomato Pasta

This recipe first appeared on The Stay At Home Chef on June 17, 2013

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

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Easy Zucchini Pancakes (Zucchini Fritters)

Zucchini Pancakes

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These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!

Can I use gluten-free flour?

Yes, you can substitute many gluten-free flours and flour blends in this recipe. The flour acts as a binding agent so other flours will work just as well.

 

How long are zucchini pancakes good for? How do I reheat them?

Zucchini pancakes are best fresh but will stay good in the fridge for 2 to 3 days in an airtight container. It is not recommended to freeze these pancakes.

Zucchini pancakes/fritters can be reheated in the microwave, but for best results we recommend reheating them in a skillet on the stove. Heat 1-2 teaspoons of oil in a skillet over medium heat. Place the zucchini pancakes in the skillet and let them heat all the way through. This will provide the same crispy exterior as fresh zucchini fritters.

 

How do I grate my zucchini? How many zucchinis do I need for 1 cup of grated zucchini?

Use the large hole side of a cheese grater to grate zucchini for making zucchini fritters. Zucchinis vary in size. A good rule of thumb is that 1 zucchini will yield approximately 1 cup of grated zucchini.

PRO TIP: It’s a good idea to remove the excess moisture from grated zucchini. To do this simple pile your grated zucchini in a paper towel and wrap it up tightly to create a little ball. Give it a good squeeze over the sink to get any excess moisture out.

Grating Zucchini

Zucchini Pancake Mixture

Zucchini Fritters in Skillet

What do I serve zucchini fritters with?

Zucchini fritters can be served as a vegetarian main dish or as a vegetable side dish. They are most frequently served with either sour cream or a marinara sauce for dipping. Either way is delicious! Zucchini fritters can also be served up on a bun for a delicious vegetable slider or veggie burger.

 

If you like this recipe, you may be interested in some of our other delicious zucchini recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Zucchini Fritters

Easy Zucchini Pancakes (Zucchini Fritters)

These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Print Pin Rate

Servings: 12 fritters

Ingredients

  • 3 cups grated zucchini
  • 2 eggs beaten
  • 1/4 cup minced white onion
  • 1/2 cup all-purpose flour
  • 1/2 cup finely shredded mozzarella cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable oil divided use

Instructions

  • In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese, cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly.

  • Get a large heavy skillet heating over medium-high heat. Pour in about 1 tablespoon of vegetable oil into the pan to coat.

  • Working 3 or 4 at a time, drop heaping spoonfuls of the zucchini mixture into the hot oil in the pan. Press down on it a little to flatten slightly. 

  • Cook for 2-3 minutes on each side until golden brown. 

Notes

*Great served with a little marinara sauce or sour cream. **Can be served on a bun or roll as a sandwich/slider.

Nutrition

Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 3% | Vitamin C: 7.1% | Calcium: 3.4% | Iron: 3%

Course: Main Dish, Side Dish, Vegetable

Cuisine: American

Keyword: Zucchini Pancake

Zucchini Fritters

 

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Sautéed Radishes with Bacon | Dishin & Dishes

Sautéed Radishes with Bacon | Dishin & Dishes

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I cannot tell you how wonderful it is to have gardening season up and running! This sautéed radish recipe is just one of the new and exciting starts of spring!

 

It was only a few weeks ago that we sprinkled radish seeds into the small raised bed in our garden. It was only days until they ambitiously popped up, their tiny first two leaves reaching up through the newly warmed soil for the sun.







Tomorrow’s post will be for showing you just how easy it is to grow radishes. It’s a great thing to start with if you’re just starting gardening. There’s still some time to plant them before the heat of summer hits.

In a matter of a few short weeks we were pulling them like crazy as radishes tend to get woody and fibrous in the middle if you let them grow too long.

Instead of just slicing them into salads, we tried a new recipe for sauteing them with some bacon and garlic. It is surprising how cooking them mellows out their bite. Added bonus if you finely shred the tops and stir them in for some green super food power as well!

Sautéed Radishes with Bacon

 

  • 2 slices bacon
  • ¾ pound radishes (i love French Breakfast)
  • ½ c. chopped yellow onion
  • 1 clove garlic
  • 1 T. butter
  • 1 t. fresh thyme
  • 1 T. red wine vinegar
  • 1 t. brown sugar
  • sprinkle of salt and pepper
  • Optional -reserved tops of radishes, finely shredded
  1. Chop bacon into ½ inch pieces
  2. saute in a skillet over medium heat until crispy, about 5 minutes
  3. remove bacon to a paper towel lined plate
  4. If radishes are large, slice in half, leave others small. You’re looking for uniform size in all so they cook evenly.
  5. Chop onion and add onion and radishes to skillet and let cook, without stirring 2-3 minutes (some browning is good!)
  6. Continue to stir then let brown about 8-10 minutes.
  7. Add garlic and saute 1 minute
  8. Add in vinegar and brown sugar and stir 2-3 minutes longer.
  9. Add salt, pepper and thyme, stirring well. Serve warm
  10. Optional: Stir in the shredded tops with about 5 minutes left to cook for some added green in your diet!

3.5.3251


roasted radish recipe








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Avocado Fennel Salsa

Avocado Fennel Salsa

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This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

 

We love to look for ways to use fennel in our cooking. It is so good for you! If you haven’t jumped on the fennel band wagon you should. Fennel has a licorice flavor to it which makes it unlike a lot of other vegetables out there, especially green ones. Its unusual flavor makes it a fun ingredient to work with. This salsa is so light and refreshing and makes the perfect summer snack. With cucumber, fennel, and avocado it is also packed full of vitamins and nutrients too. It’s flavorful, bright, and delicious!

 

How do I cut fennel?

Start by cutting the bulb away from the leafy stems, then slice off the base end where the roots were. You’ll be left with a white bulb. You can now slice and dice this portion. The entire vegetable that you purchase is edible, including the leaves and stems. This recipe only calls for the bulb.

 

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Avocado Fennel Salsa

This quirky combination of Avocado, Fennel, and Cucumber makes one outrageously delicious salsa that will change everything you’ve ever thought about fennel. 

Prep Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 8 servings

Ingredients

  • 1 fennel bulb diced small
  • 1 cucumber diced small
  • 1/2 red onion minced
  • 1/2 cup minced fresh cilantro
  • 2 limes juiced
  • 2 tablespoons sugar optional
  • 1/2 teaspoon salt
  • 2 avocados diced

Instructions

  • In a large mixing bowl, toss together fennel, cucumber, onion, and cilantro.

  • Stir in lime juice, sugar, and salt.

  • Gently fold in avocado. Serve at room temperature or chilled.

Nutrition

Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 448mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4.3% | Vitamin C: 18.7% | Calcium: 3.3% | Iron: 3.7%

Course: Appetizer

Cuisine: American

Keyword: Avocado Fennel Salsa

Avocado Fennel Salsa

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Blueberry Bell Pepper Salsa

Blueberry Bell Pepper Salsa

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Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Looking to switch up your salsa routine? Salsa is a great way to enjoy healthy fruits and vegetables. This blueberry salsa is light and refreshing and makes the perfect summer snack. It’s also packed full of vitamins and nutrients too. It’s a great low calorie snack that you can serve up with chips, or even use it to top grilled chicken, fish, and more. It’s light, bright, and full of flavor!

If you like this salsa, you may be interested in some of our other unique salsa recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Blueberry Bell Pepper Salsa

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

Prep Time15 mins

Total Time15 mins

Print Pin Rate

Servings: 8 servings

Ingredients

  • 3 cups fresh blueberries
  • 1 bunch fresh cilantro chopped
  • 2 jalapenos minced
  • 1/2 red onion minced
  • 2 red bell peppers diced small
  • 1/2 teaspoon salt
  • 1 lemon juiced

Instructions

  • Pour your blueberries out on a large cutting board. Give them a rough chop. You’ll miss plenty of the berries giving you a nice mixture of whole berries vs chopped. Put them in a large bowl.

  • Add in your chopped cilantro, jalapeno, red onion, red bell pepper, salt, and lemon juice. Stir until combined.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Sodium: 147mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 20.3% | Vitamin C: 66.9% | Calcium: 1.1% | Iron: 2%

Course: Appetizer

Cuisine: American

Keyword: Blueberry Salsa

Blueberry Red Bell Pepper Salsa

 

Fresh summer blueberries are paired with sweet red bell pepper in this gourmet salsa recipe. Blueberry and Red Bell Pepper Salsa is a winner!

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Join my newsletter and get new mouth watering recipes sent directly to you weekly!

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