Pasta is an affordable meal that can stretch, but when you are tired of spaghetti, what do you do. You can mix up the pasta type – try a different noodle. Maybe try a veggie or chickpea one to add variety to the flavor and texture. And then try these other pasta versions.
Farfalle with Chickpeas and Pesto
This is a fun change to a traditional dish. Swap the traditional noodles for farfalle and the traditional red sauce with pesto. The chickpeas add a great crunch to the dish.
Ingredients:
- Farfalle pasta
- Garlic
- Basil
- Pine Nuts (or walnuts)
- Salt
- Lemon Juice
- Parmesan
Prepare the noodles as stated on the box.
While the pasta cooks, make the pesto sauce by blending 2 cups of basil with two cloves of garlic, ¼ cup of pine nuts (or walnuts if that is what you have on hand), ½ teaspoon of salt, and a squeeze of half a lemon (a little over one tablespoon of lemon juice). Blend until smooth. If you like more lemon, you can do more now or squeeze more lemon on the completed dish.
When the pasta is ready, pull the pasta out into a large bowl with one can of drained chickpeas and pour over the pesto. Mix together and top with parmesan. If you want an extra bite, toss in arugula for an extra zing of pepper.
Cauliflower and Herb Orecchiette
This pasta dish adds in veggies without changing the color of the dish. Cauliflower is a vegetable that can be flavored to just about anything, so add in your favorite spices.
Ingredients:
- Orecchiette Pasta
- Olive Oil
- Head of Cauliflower
- Garlic
- Parmesan
- Parsley
- Other additional ingredients: olives, capers, chili flakes, anchovies
- Prepare orecchiette per the box directions.
While pasta is cooking, heat up olive oil in saucepan. Cut cauliflower into small sizes, all of similar size for even cooking. In the saucepan, cook cauliflower until golden brown. Toss in garlic to your heart’s desire. To add extra flavor, consider olives, capers, or chili flakes. Once the pasta is ready, pull pasta over to the saucepan to mix with the cauliflower goodness. Top with shreds of parmesan for and fresh parsley. The cauliflower and olive oil-garlic sauce is light and flavorful. Want to add more veggies? Wilt some spinach in with the cauliflower and make sure to add pasta water to the cauliflower-spinach mixture to make sure the flavors meld.
Pasta with Artichoke and Sun-Dried Tomatoes
The beauty with this dish is that it is awesome cold the next day too, no need to heat it up. So make sure to make extras for lunch.
Ingredients:
- Pasta of choice
- Garlic
- Olive Oil
- Red Pepper
- Sun-Dried Tomatoes
- Jarred Artichokes
- Fresh Basil
- Pepper
- Salt
Make pasta according to box – choose a small pasta like bow-tie or spirals so that the sauce will get into all the little areas.
Sautee 2 cloves of minced garlic in olive oil over medium heat until the garlic smells, and then add in 1/2-1 cup of diced red pepper. Once the pepper is cooked, add in ¾ cup to 1 cup of oil-packed sun-dried tomatoes (drained) and 1 cup of chopped artichokes to heat them through. Add in ½ cup of fresh basil sliced just before adding the pasta. Sprinkle ground pepper and onto the dish, and if you need it a pinch of salt. The flavors will meld together creating a great tasting, beautiful dish.
Pumpkin and Pecorino Pasta
This one is a fall favorite and comfort food and any pasta type can be used. Make sure to use your favorite pasta.
Ingredients:
- Pasta of choice
- Olive Oil
- Butter
- Garlic
- Pumpkin Puree
- Pecorino
- Parmesan
- Cook the pasta to the package directions.
While the water for the pasta is heating, add 1 tablespoon oil and 2 tablespoons butter to a heated skillet. Once the butter is melted, add 2-3 cloves of minced garlic. Once you can smell the garlic smell, stir in 1 cup of pumpkin puree to prevent burning the garlic. Combine the mixture and thin it out with one cup of pasta water. Add in the pasta noodles and sprinkle with nutmeg and saved pecorino and parmesan. This is a luxurious tasting dish without the luxury cost.
Pasta with Edamame
- Add a pop of color and freshness with some heated edamame.
- Ingredients:
- Shelled Edamame
- Olive Oil
- Garlic
- Salt
- Pepper
- Pasta of Choice
- Lemon Zest
Heat water to warm and cook the edamame beans. You can typically find bags of shelled edamame in the freezer section. Once the edamame is heated through, use the water to cook your pasta of choice. In a large skillet with plenty of oil, heat 2-3 minced cloves of garlic. Add in the edamame to the garlic oil to coat the edamame Once the pasta is ready, put the drained pasta in the oil and top with salt and pepper. If you have a zester and a lemon, get extra fancy and zest on some lemon!
