We are almost always busy in our house, and I’m sure many of you can relate. Because of this, we’re always on the lookout for quick, healthy, and delicious meals our whole family can enjoy even on the busiest of nights. PastaFits has graciously given me three 20-minute meal recipes to share with you today that I can’t wait to try!
- 6 oz. campanelle
- 8 oz. mustard greens, tough stems removed, roughly torn or chopped
- 6 oz. pancetta, roughly chopped
- ¼ cup/1 oz. sliced garlic
- 4 tsp./~½ oz. lemon juice
- 3 Tbsp./1 oz. toasted pine nuts
- Bring a large pot of salted water to a boil. Cook the campanelle according to package directions. Two minutes before its ready, add the mustard greens. Cook for the last two minutes. Drain and reserve.
- Heat a large sauté pan over medium high heat. Add the pancetta and cook until the fat has rendered and the meat is golden and crisp. Add the garlic and cook until aromatic and starting to brown.
- Toss with the reserved pasta and mustard greens. Heat through and drizzle with lemon juice. Divide between 4 bowls and sprinkle with pine nuts.
- 4 oz. wide egg noodles
- 2 Tbsp./1 oz. vegetable oil
- 12 oz. beef tenderloin, sliced into approx. ¼” by 2” strips
- 1 cup/4 oz. onion, thinly sliced
- 1 ½ cups/6 oz. button mushrooms, thinly sliced
- ¼ cup/2 oz. cognac
- 1 cup/8oz. no-sodium added beef stock
- 1 Tbsp./½ oz. Dijon
- ¾ cup/6 oz. Greek yogurt
- 2 Tbsp./½ oz. dill, finely chopped
- 1 tsp. paprika
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve.
- Heat a large sauté pan over medium-high heat. Toss the beef with salt and pepper to taste. Heat the oil and sauté beef just long enough to get some browning, about 1 minute per side. Remove to a plate.
- Add the onion and mushroom to the pan. Cook until lightly browned, about 5 minutes. Deglaze the pan with the cognac. Add the beef stock and Dijon. Cook until reduced by about one quarter. Off heat, stir in the yogurt, dill and reserved beef.
- Divide noodles between 4 bowls. Top with Stroganoff. Sprinkle with paprika.
- 4 oz. spaghetti or 12 oz. cooked leftover spaghetti or other pasta
- 3 Tbsp. extra virgin olive oil
- 2 cups/8 oz. finely chopped onion
- 2 cups/8 oz. finely chopped red pepper
- 8 eggs, well-beaten
- 1 Tbsp. sriracha or other hot sauce, or to taste
- ¼ cup/¼ oz. chopped parsley
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Drain and reserve. If using leftover, just have it ready.
- Heat a large non-stick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes). Stir in the eggs and sriracha and continue to move everything in the pan using a wooden spoon or rubber spatula to scramble the eggs.
- When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).
- Divide between 4 bowls and sprinkle with parsley.