We’ve all had it: after six, hunger pangs strike, and that dreaded query “What’s for dinner?” taunts. Gawking into the fridge or scrolling through food delivery apps on a long day can be exhausting. But cooking good, satisfying meals at home does not have to be the source of stress and drudgery. At Bon Appétit, we think cooking can be enjoyable.
With clever ingredient selection, easy methods, and recipes that deliver deep flavors, you can make weeknight meals an enjoyment experience.
This 13 recipe cookbook is your ticket to speed of light, taste bud bursting meals that make every night worth looking forward to. From healthful soups to colorful stir fries and rich pastas, the recipes are for home cooks at every level. With budget-friendly proteins like chicken or beans and equipment like sheet pans or Instant Pots.
1. Creamy Chicken Pasta Soup
A warm hug in the form of a bowl of hot, creamy chicken and pasta soup. Ready in less than 30 minutes, this meal combines comfort and nutrition in no time. Rich broth overemphasizing simple ingredients, this is an indulgent yet effortless meal. The aroma fills the kitchen as it cooks, which promises a well-rounded meal to nourish body and soul.
Mushroom Soup and Pasta Bake From ‘Jamie Oliver’s Comfort Food’
This comforting recipe transforms a rich, savory mushroom soup into a hearty pasta bake. Featuring rehydrated porcini and fresh button mushrooms, it’s thickened with a classic roux, enriched with cream and Cheddar, then combined with penne and baked until golden and bubbly. A deeply flavorful and satisfying meal.
Equipment
- 1 Large stockpot or Dutch oven For preparing the soup and cooking pasta
- 1 Large Baking Dish Oven-safe for the pasta bake
- 1 Chef’s knife
- 1 Cutting Board
- 1 Whisk For smooth roux and soup consistency
Ingredients
Main
- 3/4 oz dried porcini mushrooms
- 1 onion
- 1 stalk of celery
- 2 lbs button mushrooms
- olive oil
- 3 tablespoons unsalted butter
- 1 good pinch of dried chili flakes
- 1/2 cup all-purpose flour
- 2 chicken or vegetable bouillon cubes
- 1/3 cup heavy cream
- 2 oz Cheddar cheese
- Pasta Bake
- 17 oz dried penne
- 1 handful of button mushrooms
- 2 cloves of garlic
- 10 sprigs of fresh thyme
Instructions
- Rehydrate dried porcini mushrooms in hot water; once softened, finely chop and reserve the strained liquid.
- Finely chop the onion, celery, and a portion of the button mushrooms for the soup base.
- In a large stockpot, sauté onion, celery, and the soup-destined button mushrooms in olive oil until tender and lightly browned, then add the chopped porcini.
- Melt butter in the pot, stir in flour and chili flakes to form a roux, cooking for 1-2 minutes.
- Gradually whisk in the reserved porcini liquid and enough water or stock (from bouillon cubes) to achieve a desired soup consistency; bring to a simmer and cook until thickened.
- Stir in the heavy cream and grated Cheddar cheese until melted and smooth; season the mushroom soup to taste.
- Cook penne pasta in boiling salted water until al dente; drain well.
- In a separate pan, quickly sauté the remaining button mushrooms with minced garlic and fresh thyme sprigs until fragrant.
- Combine the cooked pasta, mushroom soup, and sautéed mushroom mixture in the large stockpot, then transfer to a large baking dish.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown on top, then let rest briefly before serving.
Notes
For maximum flavor, ensure the dried porcini rehydration liquid is strained thoroughly and added to the soup base. Sautéing the fresh button mushrooms until deeply golden before adding them to the soup builds significant umami. When making the roux, cook the flour and butter for a minute or two to eliminate any raw flour taste before gradually whisking in the liquid to prevent lumps. Cook the penne al dente, as it will continue to cook in the oven, preventing a mushy texture. A final sprinkle of fresh parsley or chives after baking would elevate the presentation and add a fresh aromatic lift.
Ideal for hectic evenings, it shows that you can eat a delicious, nutritious meal without having to sit for hours.
2. Thai Red Curry Dumpling Soup
Hankering for something spicy but comforting? This soup blends bold, sweet, and savory Thai red curry with hearty dumplings. It’s prepared in just 25 minutes, introducing international flavors to your plate with ease. Depth is provided by the curry paste, and texture by the dumplings. Perfect for a light supper or lunch, this recipe demonstrates how adventurous tastes can be within reach yet comforting, thus weeknight cooking a culinary adventure.
3. Creamy Tortellini Soup
Creamy Tortellini Soup
This creamy tortellini soup is a comforting dish featuring tender cheese tortellini, fresh broccoli, and carrots in a rich, cheesy broth. Starting with a buttery roux and infused with aromatic spices, it’s a hearty and satisfying meal ready in just 30 minutes, perfect for a quick yet flavorful lunch or dinner.
Equipment
- 1 Large Dutch Oven or Stockpot For sautéing and simmering the soup.
- 1 Cutting Board For preparing vegetables.
- 1 Chef’s knife For chopping onion, garlic, and broccoli.
- 1 Whisk Essential for making a smooth roux and incorporating flour without lumps.
- 1 Ladle For serving the finished soup.
Ingredients
Main
- 0.25 cup butter
- 0.5 cup finely chopped onion
- 3 cloves garlic minced
- 0.25 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 3 cups chopped broccoli
- 1 medium carrot julienned
- 1 9 ounce package cheese tortellini
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon turmeric
- 0.5 cup heavy whipping cream
- 1 cup shredded Colby cheese
Instructions
- Melt butter in a large Dutch oven or stockpot over medium heat.
- Add finely chopped onion and sauté until softened and translucent, about 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually pour in the low-sodium chicken broth, whisking continuously to prevent lumps until smooth.
- Add chopped broccoli, julienned carrot, salt, pepper, smoked paprika, and turmeric. Bring to a simmer.
- Reduce heat and cook until vegetables are tender, about 10-12 minutes.
- Stir in the cheese tortellini and cook according to package directions, usually 3-5 minutes, until al dente.
- Remove from heat, then stir in heavy whipping cream and shredded Colby cheese until melted and smooth.
- Taste and adjust seasoning if necessary. Serve hot.
Notes
Achieving a smooth roux is crucial for this soup; melt butter thoroughly, then gradually whisk in flour until a paste forms, cooking for 1-2 minutes to eliminate raw flour taste. When adding broth, pour slowly while whisking constantly to prevent lumps. For optimal vegetable texture, add harder vegetables like carrots earlier, followed by broccoli. The tortellini cooks quickly, so add it last to avoid overcooking and a mushy texture. Integrate the heavy cream and Colby cheese off the heat or over very low heat to prevent curdling, ensuring a silky, rich finish. Adjust salt and pepper at the end, as the chicken broth and cheese will add salinity. A final sprinkle of fresh herbs like parsley or chives can enhance presentation and add a fresh counterpoint.
When comfort food in a hurry is what you’re craving, this 15 minute sun dried tomato soup and spinach hits the spot. The creamy broth is enhanced by cheese stuffed tortellini, delivering gourmet flavor with ease. Sweet tangy pops of sun dried tomatoes and nutrient rich spinach bring color and additional depth of flavor. With each spoonful you get a blend of texture and taste, making this an easy go to option on cold nights when you need a hot, full meal with minimal effort.
4. One Pot Garlic Parmesan Pasta
One-Pot Garlic Parmesan Pasta (a.k.a. the Lazy Cook’s Fettuccine Alfredo)
This ‘lazy cook’s Fettuccine Alfredo’ offers a creamy, garlicky Parmesan pasta dish made entirely in one pot. Featuring fettuccine cooked directly in a savory broth and milk, it’s a quick and simple weeknight meal that delivers rich flavor with minimal cleanup.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Chef’s knife
- 1 Cutting Board
- 1 Wooden Spoon or Heat-Resistant Spatula
- 1 Measuring cups/spoons set
Ingredients
Main
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 cups vegetable broth or chicken stock
- 1 cup milk more as needed
- 2 tablespoons unsalted butter
- 8 ounces fettuccine or other long noodle
- Salt and pepper to taste
- 1/4 cup freshly grated Parmesan
- Chopped parsley for garnishing
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown.
- Pour in vegetable broth and milk, then add butter and bring the mixture to a gentle boil.
- Add fettuccine to the pot, ensuring it’s submerged in the liquid.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is tender.
- Stir occasionally to prevent pasta from sticking and to ensure even cooking.
- If the sauce becomes too thick before the pasta is done, add a splash more milk or broth.
- Once pasta is tender and most liquid is absorbed, remove from heat.
- Stir in freshly grated Parmesan cheese, season generously with salt and pepper to taste.
- Garnish with chopped parsley and serve immediately.
Notes
To achieve optimal creaminess, avoid rinsing the pasta before adding it, as the starch released during cooking is crucial for emulsifying the sauce. Keep a close eye on the garlic to prevent burning, which can lead to a bitter flavor; sauté it gently until fragrant. Stir frequently, especially in the initial stages, to prevent the pasta from sticking to the bottom of the pot. Taste and adjust seasoning with salt and freshly cracked black pepper just before serving. For an even richer sauce, consider finishing with a touch of heavy cream instead of milk, or add a knob of cream cheese. Serve immediately, as the sauce will continue to thicken as it cools. If reheating, a splash of milk or broth can help restore consistency.
Farewell to stacks of dishes with this one pan pasta. Under 30 minutes, it provides a deep, garlicky sauce that sticks to every noodle. Spinach and mushrooms provide earthy taste and nutrition, and garlic and Parmesan are crowd-pleasers for flavor. This recipe proves that one pan and limited ingredients can result in balanced, tasty food, ideal for weeknights when you need the most flavor with minimal mess.
5. Instant Pot Lasagna Soup
Instant Pot Lasagna Soup
This recipe transforms classic lasagna flavors into a hearty, comforting soup made quickly in an Instant Pot. Featuring savory Italian sausage and ground sirloin, rich marinara, and broken lasagna noodles, it’s a convenient deconstructed version of the beloved Italian dish, perfect for a satisfying meal.
Equipment
- 1 Instant Pot (6-quart or larger) Essential for pressure cooking
- 1 Wooden Spoon or Heat-Resistant Spatula For browning meat and deglazing
- 1 Cutting Board
- 1 Chef’s knife For chopping onion, garlic, and breaking noodles
- 1 Liquid Measuring Cup For broth and marinara
Ingredients
Main
- 1 4 ounce mild Italian sausage link, casing removed
- 1 pound ground sirloin
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 tablespoon garlic minced
- 1 32 ounce can low-sodium chicken broth
- 24 ounces marinara sauce
- 8 lasagna noodles broken into pieces
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 6 teaspoons grated Parmesan cheese
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Heat the olive oil. Add the mild Italian sausage (casing removed) and ground sirloin, breaking up the meat with a wooden spoon or spatula. Brown thoroughly, then drain any excess fat.
- Add the finely chopped onion to the pot and sauté until softened, approximately 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the low-sodium chicken broth. Use a wooden spoon to carefully scrape up any browned bits from the bottom of the pot, ensuring thorough deglazing to prevent a ‘burn’ notice.
- Stir in the marinara sauce, broken lasagna noodles, salt, and freshly ground black pepper. Ensure the noodles are mostly submerged in the liquid.
- Secure the Instant Pot lid, set the vent to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ on high pressure for 6 minutes.
- Once cooking is complete, perform a quick release of pressure by carefully turning the vent to ‘Venting’ until the float valve drops.
- Carefully remove the lid. Stir the soup well to combine, as the noodles may stick together slightly. Check for seasoning and adjust salt and pepper if needed.
- Ladle the hot lasagna soup into serving bowls.
- Garnish each serving generously with grated Parmesan cheese.
- Serve immediately and enjoy.
Notes
Achieving a deep, rich flavor starts with properly browning the Italian sausage and ground sirloin; don’t rush this step. After browning, deglaze the pot thoroughly with chicken broth, scraping up all the fond (browned bits) from the bottom – this is crucial for flavor development and to prevent the Instant Pot from displaying a ‘burn’ error. Break the lasagna noodles into varying sizes to give the soup a more rustic texture. For an extra layer of flavor and freshness, consider stirring in a handful of fresh basil or parsley just before serving, and offer a dollop of ricotta cheese on top for creaminess.
Envision traditional lasagna taste bold tomato sauce, meaty flavor, and cheese depth in a bowl and done in only 5 minutes of Instant Pot cooking. This soup condenses the taste of lasagna without the layering trouble. Full of flavor and easy to make, it’s a winner during weeknights, with adults and children both. The Instant Pot blends ingredients together perfectly, offering a cozy dish that’s as if it has been cooking all day.
6. Chicken Stir Fry Noodles
Spicy Asian Chicken and Noodle Casserole
This convenient casserole combines tender chicken and stir-fry vegetables with noodles, all coated in a rich, spicy Thai peanut sauce. Baked until bubbly and topped with crunchy chow mein noodles and peanuts, it offers a satisfying and flavorful Asian-inspired meal with minimal preparation time.
Equipment
- 1 Baking Dish 2-quart or 8-inch square
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Spatula or Mixing Spoon
Ingredients
Main
- 2/3 cup Thai peanut sauce from 13.9-ounce bottle
- 2/3 cup Progresso™ chicken broth from 32-ounce carton
- 3 tablespoons peanut butter
- 1 bag 1 pound frozen broccoli stir-fry vegetables
- 1 package 7.31 ounces refrigerated cooked stir-fry noodles, separated
- 2 packages 6 ounces each refrigerated grilled chicken breast strips
- 1/4 cup chow mein noodles
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or spray a 2-quart baking dish.
- In a large mixing bowl, whisk together the Thai peanut sauce, chicken broth, and peanut butter until the mixture is smooth and well combined.
- Add the frozen broccoli stir-fry vegetables, separated refrigerated cooked stir-fry noodles, and refrigerated grilled chicken breast strips to the bowl with the sauce.
- Toss all the ingredients gently but thoroughly to ensure everything is evenly coated with the peanut sauce mixture.
- Pour the entire mixture into the prepared baking dish, spreading it out into an even layer.
- Bake for 30 to 35 minutes, or until the casserole is heated through and the sauce is bubbling around the edges.
- During the final 5 minutes of baking, sprinkle the chow mein noodles and chopped peanuts evenly over the top of the casserole.
- Remove the casserole from the oven and let it stand for a few minutes before serving to allow the flavors to set and the dish to cool slightly.
Notes
For a richer, more complex flavor, consider gently warming the Thai peanut sauce and chicken broth before whisking in the peanut butter; this helps emulsify the sauce more smoothly. While the recipe calls for pre-cooked chicken, searing it briefly in a hot pan before adding to the casserole can develop deeper umami notes. Be mindful not to overbake, as the pre-cooked noodles and vegetables can become mushy; the goal is to heat through and allow flavors to meld, not to cook further. A final sprinkle of fresh cilantro or sliced green onions would add a vibrant touch and aroma upon serving.
In 15 minutes, this stir fry turns chicken, vegetables, and noodles into a tasty meal. Cooking at high heat preserves vegetables and chicken from becoming tough, and a constantly rich sauce keeps the entire affair glued together. With lean protein and vitamins, it’s a option for busy nights. The recipe is self-explanatory on how pantry staples and a hot skillet can make for an exciting, wholesome meal instantly.
7. Teriyaki Salmon Bowl
Teriyaki Salmon Bowl
This recipe creates a flavorful Teriyaki Salmon Bowl, featuring a perfectly cooked salmon fillet glazed in a homemade sweet and savory teriyaki sauce. Served over warm rice with a medley of fresh, crisp vegetables like carrots, radishes, and red cabbage, and garnished with sesame seeds and green onions, it’s a balanced and satisfying meal ready in just 30 minutes.
Equipment
- 1 Small Saucepan For preparing the teriyaki sauce.
- 1 Non-stick Skillet For cooking the salmon fillet.
- 1 Chef’s knife For chopping garlic, ginger, and slicing vegetables.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Serving Bowl For assembling and presenting the finished dish.
Ingredients
Main
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 small clove garlic chopped
- 1 tablespoon chopped fresh ginger
- 1 6 ounce salmon filet
- 1/4 cup grated carrots
- 2 thinly sliced radishes
- 1 cup shredded red cabbage
- 1 cup cooked rice
- 1 teaspoon sesame seeds optional
- 1 green onion thinly sliced (optional)
Instructions
- Prepare the teriyaki sauce: In a small saucepan, combine low-sodium soy sauce, brown sugar, chopped garlic, and fresh ginger. Bring to a simmer over medium heat, stirring until the brown sugar is dissolved.
- Continue to simmer the sauce gently for 5-7 minutes, or until it slightly thickens to a glaze consistency. Remove from heat and set aside.
- Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper if desired.
- Heat a non-stick skillet over medium-high heat. Add a small amount of oil if desired, or cook directly if the pan is well-seasoned.
- Place the salmon fillet, skin-side down (if applicable), in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flakes with a fork.
- While the salmon cooks, prepare the fresh vegetables: grate the carrots, thinly slice the radishes, and finely shred the red cabbage.
- If not already hot, gently warm the cooked rice.
- To assemble the bowl, place the warm cooked rice as the base in a serving bowl.
- Arrange the cooked salmon fillet on top of the rice, then neatly arrange the grated carrots, sliced radishes, and shredded red cabbage around the salmon.
- Drizzle the prepared teriyaki glaze generously over the salmon and vegetables. Garnish with optional sesame seeds and thinly sliced green onion before serving.
Notes
For a vibrant teriyaki sauce, ensure the brown sugar is fully dissolved and the sauce is reduced to a syrupy consistency, which will beautifully glaze the salmon. When cooking the salmon, aim for a medium-rare to medium doneness, about 125-130°F (52-54°C) internal temperature, ensuring it remains moist and flaky. If using skin-on salmon, crisp the skin side first for a delightful textural contrast. The fresh, crisp vegetables like radishes and red cabbage are crucial for balance; consider a quick pickle for the radishes and cabbage in a little rice vinegar for an extra zing. Ensure the rice is warm and fluffy, providing a comforting base for the rich salmon and crunchy vegetables. A final sprinkle of sesame seeds and fresh green onions adds both visual appeal and aromatic notes.
Light and refined, this 15 minute salmon bowl combines flaky fish with sweet savory teriyaki sauce. Served over rice with steamed vegetables, it’s a healthy, visually appealing meal. The oiliness of the salmon gets to shine, making this perfect for a high end weeknight dinner or light lunch. Clean, high quality ingredients result in a restaurant quality meal at home, showing that fast cooking can be healthy and tasty.
8. Creamy Thai Chicken Noodles
Thai Peanut Tofu Noodles
This recipe crafts a vibrant Thai Peanut Tofu Noodles dish, featuring crispy marinated tofu (or chicken) tossed with a rich, flavorful peanut sauce and al dente noodles. Enhanced with fresh ginger, garlic, and lemongrass, and garnished with crunchy peanuts and fresh vegetables, it’s a satisfying and aromatic meal ready in under an hour.
Equipment
- 1 Wok or Large Skillet Essential for stir-frying tofu/chicken and combining ingredients
- 2 Mixing Bowls One for tofu/chicken marinade, one for peanut sauce
- 1 Chef’s knife For precise mincing and dicing of aromatics and tofu
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Whisk To ensure a smooth, well-combined peanut sauce
Ingredients
Main
- 14 oz. extra firm tofu cut into ½ inch cubes (or 1 lb chicken breast cut into cubes)
- For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- ½ teaspoon sesame oil
- ? teaspoon black pepper
- For the sauce:
- 1 tablespoon fresh minced garlic
- 1 tablespoons fresh minced ginger
- 2 teaspoons lemongrass minced
- 1 red thai chile seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- ¼ cup soy sauce
- ¼ cup creamy natural and unsweetened peanut butter
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1½ teaspoons brown sugar
- ? cup vegetable or chicken stock
- ? cup dry roasted peanuts
- ¼ cup green onions sliced
- ¼ cup carrots julienned
- 8 oz uncooked udon chinese egg noodles, or spaghetti, cooked al dente according to package directions.
Instructions
- Press extra-firm tofu to remove excess water, then cut into ½-inch cubes. Marinate tofu (or chicken) with soy sauce, sherry, sesame oil, and black pepper for at least 20 minutes.
- Mince garlic, ginger, and lemongrass; carefully dice the red Thai chile, discarding seeds as desired for heat preference.
- In a bowl, whisk together the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, brown sugar, and stock for the sauce until smooth.
- Cook udon, Chinese egg noodles, or spaghetti according to package directions until al dente; drain and set aside.
- Heat a wok or large skillet over medium-high heat with a little oil. Add marinated tofu (or chicken) and cook until golden brown and slightly crispy; remove from pan and set aside.
- In the same wok, add a little more oil if needed, then sauté minced garlic, ginger, lemongrass, and red Thai chile for about 1-2 minutes until fragrant.
- Pour the prepared peanut sauce into the wok and bring to a gentle simmer, stirring continuously for 1-2 minutes until slightly thickened.
- Return the cooked tofu (or chicken) to the wok. Add the cooked noodles, julienned carrots, and sliced green onions, tossing everything gently to coat evenly with the sauce.
- Continue to cook for another 2-3 minutes, allowing the noodles to absorb the sauce and warm through.
- Garnish generously with dry roasted peanuts before serving.
Notes
For optimal tofu texture, press extra-firm tofu for at least 30 minutes to remove excess water before cubing and marinating. When mincing lemongrass, use only the tender inner core of the bottom third of the stalk for the best flavor. Adjust the heat by carefully controlling the amount of chile seeds; for a milder dish, remove all seeds. Ensure your peanut butter is natural and unsweetened to prevent an overly sweet or artificial flavor in the sauce. Taste and adjust the balance of sweet, sour, salty, and spicy in the final sauce, as personal preference varies. Undercook noodles slightly as they will continue to absorb sauce.
This 15 minute meal combines creamy textures and Thai spices to create a lively, homey dinner. Chicken and indulgent noodles absorb a decadent sauce, achieving takeout grade flavor in the comfort of home. Any time of year is suitable for it, using ordinary ingredients to make a well balanced, rich evening meal. The recipe encourages experimentation with bold flavors, demonstrating that instant meals can be special without finicky prep.
9. Lemon Sage Pasta
Tajarin pasta with sage butter
This elegant Tajarin pasta dish features a rich and aromatic sage butter sauce. Fresh egg pasta is tossed in browned butter infused with crispy sage, a touch of chicken or vegetable stock, and brightened with lemon juice. Finished with grated Parmesan, it’s a simple yet sophisticated Italian classic.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan or Skillet For making the sage butter sauce
- 1 Colander For draining pasta
- 1 Tongs For tossing and serving pasta
- 1 Whisk For emulsifying the sauce
Ingredients
Main
- 100 g butter
- small pack sage leaves picked
- 100 ml chicken or vegetable stock
- ½ lemon juiced
- 350 g fresh egg taglierini or fresh egg tagliatelle or linguine
- grated parmesan or vegetarian alternative, to serve
Instructions
- Bring a large pot of generously salted water to a rolling boil for the pasta.
- While the water heats, pick the sage leaves, ensuring they are dry.
- In a saucepan or skillet, melt the butter over medium heat. Continue to cook, swirling occasionally, until the butter browns, and the milk solids turn golden brown and smell nutty (beurre noisette).
- Add the picked sage leaves to the browned butter and cook for 30 seconds until they become crisp. Remove the crispy sage leaves with a slotted spoon and set aside.
- Add the chicken or vegetable stock to the browned butter in the pan, stirring to combine and deglaze any bits from the bottom.
- Add the fresh egg taglierini (or tagliatelle/linguine) to the boiling salted water and cook according to package instructions until al dente, usually 2-3 minutes for fresh pasta.
- Before draining the pasta, reserve about 1 cup of the starchy cooking water.
- Drain the pasta thoroughly and immediately add it to the saucepan with the sage butter sauce.
- Add the lemon juice and a splash of the reserved pasta water. Toss vigorously with tongs to coat the pasta, adding more pasta water as needed to create a glossy, emulsified sauce.
- Serve immediately, garnished with the crispy sage leaves and a generous grating of Parmesan cheese.
Notes
Achieving the perfect sage butter sauce relies on browning the butter to a beautiful nutty stage (beurre noisette) without burning. Watch it closely as it foams and the milk solids turn golden brown. Crisping the sage leaves adds both flavor and textural contrast; add them to the butter just before it fully browns. Always reserve some pasta cooking water; its starch content is crucial for emulsifying the sauce, creating a glossy, rich coating for the pasta. The lemon juice at the end brightens the dish, cutting through the richness of the butter and enhancing the sage. Ensure the pasta is al dente, especially fresh egg pasta, which cooks quickly.
Within 12 minutes, this pasta offers light sage and lemon for a refined, light meal. Perfect for dinner or lunch, this recipe has few ingredients to make all fresh, new, and tasty food. The light herb and citrus sage show the beauty of simple pairings. This is a recipe for cooks of all levels, offering accessible refinement with each bite.
10. Tomato Spinach Sausage Pasta
Creamy Spinach Sausage Pasta Recipe 4
This recipe creates a comforting and hearty pasta bake featuring rigatoni, savory Italian sausage, and creamed spinach, all enveloped in a rich, creamy sauce with mozzarella and cream cheese, then baked until bubbly and golden.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Dutch Oven For browning sausage and preparing sauce
- 1 Colander For draining pasta
- 1 Wooden Spoon or Spatula For stirring and breaking up sausage
- 1 9×13 inch Baking Dish For baking the assembled pasta
Ingredients
Main
- 3 cups uncooked rigatoni or large tube pasta
- 1 pound bulk italian sausage
- 1 cup finely chopped onion
- 1 can 14-1/2 ounces italian diced tomatoes, undrained
- 1 package 10 ounces frozen creamed spinach, thawed
- 1 package 8 ounces cream cheese, softened
- 2 cups 8 ounces shredded part-skim mozzarella cheese, divided
Instructions
- Cook rigatoni according to package directions until al dente; drain and set aside.
- In a large skillet or Dutch oven, brown the bulk Italian sausage over medium-high heat, breaking it up with a spoon.
- Drain excess fat from the sausage, then add the finely chopped onion and cook until softened, about 5-7 minutes.
- Stir in the undrained Italian diced tomatoes and thawed creamed spinach; bring to a simmer.
- Reduce heat to low, then gradually stir in the softened cream cheese until completely melted and smooth.
- Stir in 1 cup of the shredded part-skim mozzarella cheese until melted and fully incorporated into the sauce.
- Add the cooked and drained rigatoni to the skillet, tossing to coat evenly with the creamy sauce.
- Transfer the pasta mixture to a 9×13 inch baking dish.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
1. For best flavor, brown the Italian sausage thoroughly, allowing a nice fond to develop in the pan before adding onions. Deglaze with the diced tomatoes to incorporate those rich flavors. 2. Ensure cream cheese is truly softened to prevent lumps in your sauce. If it’s too cold, microwave it briefly or let it sit out longer. 3. Do not overcook the pasta initially, as it will continue to cook in the oven. Aim for al dente. 4. Taste and adjust seasoning (salt, pepper, perhaps a pinch of red pepper flakes for heat) before baking. A sprinkle of fresh parsley or basil at the end would brighten the dish.
This 20 minute pasta pairs hot sausage, hearty tomato sauce, and fresh spinach in a satisfying, full flavoured dinner. Sausage provides richness, and spinach contributes nutrition and color. Simple and quick, it’s a one pan dish that’s especially flavorful but not fussy. Built using ingredients in the pantry, the dish transforms everyday fare into a cozy, crowd pleasing meal ideal for hectic evenings.
11. Garlic Butter Shrimp with Broccoli Rice
Lemon Garlic Shrimp
This recipe delivers a quick and flavorful dish featuring succulent shrimp bathed in a bright lemon-garlic sauce, complemented by tender-crisp red pepper and green onions. Served alongside a convenient broccoli au gratin rice mix, it’s a balanced and zesty meal perfect for a busy weeknight.
Equipment
- 1 Large Skillet
- 1 Medium Saucepan
- 1 Chef’s knife
- 1 Cutting Board
- 1 Whisk
Ingredients
Main
- 1 6.5 ounce package RICE-A-RONI® Broccoli Au Gratin
- 1 pound uncooked medium shrimp peeled and deveined
- 1 medium sweet red pepper julienned
- 3 green onions cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel divided
Instructions
- Prepare the RICE-A-RONI® Broccoli Au Gratin according to package directions in a medium saucepan. Keep warm.
- While the rice cooks, pat the peeled and deveined shrimp dry with paper towels. Julienne the sweet red pepper, cut green onions into 1/2-inch pieces, and mince the garlic.
- In a large skillet, melt the butter over medium-high heat. Add the prepared shrimp and Italian seasoning. Sauté for 2-3 minutes, just until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Add the julienned red pepper and minced garlic to the same skillet. Sauté for 2-3 minutes until the pepper is slightly tender-crisp.
- Stir in the 1/2-inch pieces of green onion and 1/2 teaspoon of the grated lemon peel. Cook for 1 minute more, stirring occasionally.
- In a small bowl, whisk together the cornstarch and chicken broth until completely smooth. Stir in the lemon juice and the remaining 1/2 teaspoon grated lemon peel.
- Pour the cornstarch mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens.
- Return the cooked shrimp to the skillet and toss gently to coat with the thickened sauce and vegetables. Heat through for 1-2 minutes, just until warmed.
- Serve the lemon garlic shrimp mixture immediately over the prepared RICE-A-RONI® Broccoli Au Gratin.
Notes
1. For the best flavor, always use fresh garlic and lemon. Zest the lemon finely for maximum aromatic impact without bitterness. 2. Do not overcook the shrimp; they cook quickly, typically 2-3 minutes per side until pink and opaque. Overcooked shrimp become rubbery. 3. When preparing the cornstarch slurry, ensure it’s completely smooth before adding to the skillet to avoid lumps in your sauce. For an extra layer of flavor, consider deglazing the pan with a splash of dry white wine before adding the chicken broth. 4. Taste and adjust seasoning before serving; a pinch of red pepper flakes could add a subtle kick.
Prepared in just 15 minutes, this dish brings together rich shrimp and garlic butter with health-packed broccoli rice. The bowl recipe marries lean protein and fresh veggies for a clean, healthy meal. Ready in no time, it’s perfect for weeknights or meal prep. Freezing shrimp simply adds versatility, proving that healthy dinners can be fast and flavorful.
12. Instant Pot Potato Spinach Sausage Soup
Instant Pot Zuppa Toscana recipes
This Instant Pot Zuppa Toscana recipe offers a convenient way to prepare a comforting soup. It features ground pork or Italian sausage, diced russet potatoes, and aromatic vegetables cooked in a creamy broth with cream of chicken soup and milk, finished with fresh spinach or kale. Ideal for a quick and hearty meal.
Equipment
- 1 Instant Pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring spoons/cups
- 1 Wooden Spoon or Spatula For sautéing and stirring
Ingredients
Main
- 2 tsp olive oil
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1 pound ground pork or Italian sausage
- 6 russet potatoes unpeeled and diced into small pieces about 1/4″ thick
- 12 oz cream of chicken soup
- 3 cups water
- 1 cup spinach or kale sliced into thin strips
- 1 cup milk
Instructions
- Set the Instant Pot to the ‘Sauté’ function. Add olive oil, then sauté the diced yellow onion until softened, about 3-5 minutes. Add minced garlic and sauté for another minute until fragrant.
- Add the ground pork or Italian sausage to the pot, breaking it up with your spoon. Brown thoroughly, then drain any excess fat if desired.
- Stir in garlic salt and pepper. Add the diced russet potatoes, cream of chicken soup, and water to the pot.
- Close the Instant Pot lid and set the valve to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set to High Pressure for 8 minutes.
- Once the cooking cycle is complete, perform a Quick Release of pressure by carefully turning the valve to ‘Venting’.
- Carefully open the lid. Stir in the milk and the sliced spinach or kale.
- Use the ‘Sauté’ function again and simmer gently for 2-3 minutes, or until the spinach/kale is wilted and the soup is heated through.
- Taste and adjust seasoning as needed before serving hot.
Notes
For an authentic Zuppa Toscana, consider replacing the cream of chicken soup with 1 cup of heavy cream and an additional 2 cups of chicken broth for a lighter, more traditional broth base. Always thoroughly brown your ground pork or Italian sausage directly in the Instant Pot using the sauté function; this crucial step builds depth of flavor. Deglaze the pot with a splash of water or broth after browning to scrape up any fond, preventing a ‘burn’ notice and incorporating all those rich flavors. Add the spinach or kale only after pressure cooking and stirring in the milk, simmering just until wilted, to maintain its vibrant color and tender texture. Adjust garlic salt and pepper to taste before serving.
This 15 minute Instant Potoxia Pot soup includes starchy potatoes, fresh spinach, and tasty sausage for a warm, satisfying meal. The Instant Pot pulls the rich flavors out in a quarter of the time, perfect for cold winter evenings. Affordable sausage and simple ingredients make a healthy, affordable meal that’s as if it has been simmering all day, filling with warmth and comfort with minimal effort.
13. Bang Bang Chicken Pasta
BANG BANG CHICKEN PASTA
This recipe creates a vibrant Bang Bang Chicken Pasta, combining thin spaghetti with succulent, cubed chicken in a creamy, spicy, and tangy sauce. Made with mayonnaise, sweet chili, sriracha, honey, and lime, it’s a flavorful and relatively quick main course that’s perfect for a weeknight dinner, finished with fresh parsley.
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet or Pan For cooking chicken
- 1 Whisk For mixing the sauce ingredients
- 1 Cutting Board For preparing chicken and garlic
- 1 Chef’s knife For cubing chicken and mincing garlic
Ingredients
Main
- * 8 oz thin spaghetti pasta
- * 1/2 lb boneless chicken breast cubed
- * 2 cloves garlic minced
- * chopped parsley for garnish
- for the sauce:
- * 1/2 cup mayonnaise
- * 1/4 cup + 2 tbsp Thai sweet chili sauce
- * 1/2 tbsp honey
- * 1 tbsp sriracha sauce
- * 1 tbsp lime juice
Instructions
- Cube the boneless chicken breast into bite-sized pieces and mince the garlic cloves.
- Cook the thin spaghetti pasta according to package directions until al dente; drain, reserving about half a cup of pasta water.
- While the pasta cooks, heat a large skillet over medium-high heat. Add a touch of oil, then sauté the cubed chicken until fully cooked and lightly browned.
- Add the minced garlic to the skillet with the chicken and cook for another minute until fragrant, being careful not to burn the garlic.
- In a separate bowl, whisk together the mayonnaise, Thai sweet chili sauce, honey, sriracha sauce, and lime juice until well combined and smooth to create the Bang Bang sauce.
- Add the cooked chicken and garlic directly into the bowl with the Bang Bang sauce, tossing to coat thoroughly.
- Add the drained spaghetti to the chicken and sauce mixture, tossing gently to combine everything evenly.
- If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve a silkier consistency.
- Transfer the Bang Bang Chicken Pasta to serving bowls.
- Garnish generously with chopped fresh parsley before serving warm.
Notes
1. For the chicken, ensure it’s cut into uniform cubes for even cooking. Sear until golden and cooked through, but avoid overcooking to keep it tender. 2. Cook the spaghetti al dente as it will absorb some sauce; don’t rinse it to allow the sauce to adhere better. 3. The ‘Bang Bang’ sauce balance is key: adjust sriracha for heat and lime juice for acidity to your preference. A pinch of sugar can temper excessive spice if needed. 4. Finish the dish by tossing everything together off the heat to prevent the sauce from breaking. A splash of reserved pasta water can help achieve a silkier consistency if the sauce is too thick. 5. Garnish generously with fresh parsley for a burst of color and herbaceous freshness.
Ready in 20 minutes, this spicy pasta dish combines saucy chicken and noodles with a rich, creamy sauce. The “Bang Bang” taste is a deep flavor blast the equal of takeout made with value-priced chicken for an economical meal. Quick and light, it’s ideal on weeknights when a splash of color is needed without the hassle. This recipe transforms bland ingredients into a lively, filling meal.
These 13 recipes from quick pastas to complete soups and colorful stir fries turn weeknight meals into a cause for delight. They prove that wonderful taste and minimal prep can go together, so cooking becomes an adventure and not a burden. Try out these recipes, indulge in the experience, and have stress-free, mouth-watering meals that light up your nights. Bon appétit!
