Pasta! 5 Quick and Healthy Dinners for the Whole Family

Nothing says “Family Dinner” better than a big hearty pasta dish. It’s hard to deny the quick, convenient, and nutritious merits of pasta, particularly if it’s a whole wheat or bean variety. But classic spaghetti and meatballs can certainly wear out its welcome.

So here are 5 fun new recipes for throwing a little variety into your weekday meals.

Power Packed Pasta with Spinach

  • 1 lb. whole wheat linguine
  • 2 cups chicken stock
  • 2 tbsp. flour
  • 1 1/2 tsp. finely chopped garlic
  • 1 tsp. pepper
  • 1 tsp. salt
  • 2 cups frozen whole leaf spinach
  • 1 can diced Italian style diced tomatoes (somewhat drained)
  1. Prepare the pasta and set aside.
  2. In a sauté pan, heat 1 1/2 cups of the chicken stock to a simmer. Sprinkle in the flour and whisk until thickened. Add garlic, salt and pepper; continue to cook on medium heat for 5 minutes or so.
  3. Add the spinach and tomatoes to the pan. Allow the spinach to cook and be sure to mix all ingredients together thoroughly.
  4. Cook on medium heat for 10 minutes, stirring occasionally. Use the remaining 1/2 cup of stock to thin out sauce a bit as it thickens.
  5. Add the pasta to the spinach mixture using tongs, and mix thoroughly. Sprinkle with parmesan cheese and serve.

General Sus’ Teriyaki Noodles

  • 1 package rice noodles (or 1 lb. angel hair pasta)
  • 2 cups teriyaki sauce
  • 1/4 cup brown sugar
  • 1 orange
  • 1/2 tsp. red pepper flakes
  • 2 cups cooked broccoli florets
  • 2 cups cooked diced chicken (optional)
  1. Prepare the pasta and set aside.
  2. In a small saucepan, add the teriyaki sauce, brown sugar, juice of 1/2 the orange, and red pepper flakes. Cook on medium heat, allowing the sugar to melt into the sauce. Stir to prevent sticking or burning.
  3. Slice thin strips of orange peel off the outside of the squeezed half of orange. You should have about 1/4 cup of strips. Add to the sauce and continue cooking 15 minutes, stirring frequently.
  4. Pour the sauce over the pasta, add the broccoli and chicken if using. Thoroughly combine the mixture.
  5. Serve with chopsticks!

Black and White Southwest Pasta

  • 1/2 pound Vermicelli
  • 1 package black bean pasta
  • 1 cup chicken or vegetable stock
  • 1 tsp. chopped garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 cans Ro-Tel tomatoes with mild chilies (use the hot variety if you prefer)
  • 1/2 cup frozen corn
  • 1 tsp. salt
  • 1 cup crushed tortilla chips
  • 1 cup shredded cheddar cheese
  1. Prepare both pastas, mix together and set aside.
  2. In a sauté pan, heat the chicken stock and garlic together.
  3. Slice the peppers into thin strips and add to the sauté pan. Add the Ro-Tel and cook until the peppers are quite soft.
  4. Add the corn and salt, continue cooking 10 minutes.
  5. Toss the pasta in with the vegetable mixture to thoroughly combine.
  6. Portion to bowls and top with a sprinkling of tortilla chips and cheese.

Bang for Your Buck Baked Ziti

  • 1 lb. Ziti or Rotini
  • 1/2 cup Italian dressing
  • 1/2 red onion thinly sliced then cut in half for strips
  • 2 cups frozen bell pepper strips
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms
  • 1 cup frozen whole leaf or chopped spinach
  • 1 jar marinara sauce (or homemade if you’re really good)
  • 2 cups shredded mozzarella cheese
  1. Prepare the pasta and set aside
  2. Heat the dressing in a large pot or sauté pan. Add the onion and peppers, cook until softened. Add broccoli, cook an additional 5-7 minutes. Add spinach, cook until thawed and incorporated. Add mushrooms; cook 2-3 minutes more.
  3. In a large bowl combine pasta, sauce, vegetables and cheese. Pour into a greased 9×13 baking dish.
  4. Cover with aluminum foil. Cook on 350 for 30 minutes.
  5. Serve with a warm loaf of Italian bread for a hearty meal.

Tempted Angel White Pasta with Shrimp

  • 1 lb. angel hair pasta
  • 4 tbsp. good olive oil
  • 1/2 medium onion chopped
  • 4 cloves chopped garlic
  • 1 1/2 tsp. salt
  • 1 tsp. red pepper flakes (for spicy temptation)
  • 3/4 cup chicken or vegetable stock
  • 1/2 pound small shrimp – raw, peeled and deveined
  • 1/2 cup parmesan cheese
  1. Prepare the pasta and set aside.
  2. Heat the olive oil to medium in a large pan. Add onion and cook until softened, being sure not to brown. Add garlic and red pepper flakes, continue cooking, reducing heat if necessary to avoid browning.
  3. Add the stock and salt. Continue cooking 5-10 minutes, allow to reduce somewhat.
  4. Stir the shrimp into the sauce and cook about 5 minutes or until pink and opaque.
  5. Toss the pasta in with the shrimp and sauce, thoroughly combine.
  6. Portion to bowls and top each with a generous sprinkling of the parmesan cheese. Serve with a light salad for veggies.

Chicken Soup Recipe

Merely Heavenly Chicken Soup Recipe

Do not be shocked if you become asked for the recipe when you serve this dish. Although these recipes demand a modest hard work, the outcome is merely heavenly. This recipe isn’t complicated, and will earn a wonderful country style supper. Allow me to also share with you a simple cooking recipe. There are lots of chicken soup recipes and other easy cooking recipes readily available on Internet also should youn’t need to purchase one.

Below is THE BEST Chicken Soup Recipe


The truly amazing thing about making soup is that you are able to come up with such a wide variety of soups with items you’ve got on hand. It is a rather speedy soup to prepare. If you adore comforting soups like this it’s also wise to try a Fabulous Potato Soup. It is possible to be different forms of nutritious soups using them.


You might be thinking that making soup is simple, but making great soup can be challenging. Occasionally it is great to eat a plain soup since you can definitely taste the excellent pure chicken flavor. This soup is easily made out of turkey too. These soups are not only great to deal with sore throats, but in addition be great comfort meals during cold winter nights. Chicken soups are extremely tasty and it’s also recognized that chicken noodle soup is an excellent treatment for cold and flu. It has been used as a remedy to cure cold and sore throats for hundreds of years.

Contact us for some more recipes.

Seaweed Chowder


Heat the oil in a very massive cooking pan over a medium heat, add all the sliced vegetables and sprinkle with salt to style. Cook for 3-4 minutes then add the wine and cook for an additional couple minutes till the wine is reduced.

Add the alga and vegetable stock and convey the soup up to a mild simmer. cowl then simmer for 10-15 minutes till the vegetables ar barbecued through.

Add a pinch of cayenne pepper and black pepper, and saffron and salt to style.

Turn off the warmth and stir within the soja bean or oat cream.

Heat a teaspoon of oil in separate pan add the Salicornia europaea. Fry for 3-4 minutes.

Dish up the soup and prime with the Salicornia europaea. Serve with a slice of breadstuff or baguet.



1 tablespoon sunflower-seed oil
1 leek, chopped
3 celery sticks, chopped
3 carrots, chopped
3 potatoes, chopped
600 cc vegetable stock
salt and black pepper
cayenne pepper
250 cc soybean plant or oat change of state cream
200 g Salicornia europaea
200 cc vino
saffron (optional)
100 g alga (wakame, alga dish, dulse, etc.)


Additional notes

Recipe courtesy of Sova Food vegetarian Butcher

“A place for everyone”, Sova Food vegetarian Butcher welcomes vegetarians and vegans furthermore as those fascinated by embarking on a desirable cooking journey. Nutritious, prime quality pure foods ar the highest priority of this well-liked new Dublin-based eating house, however the team conjointly loves art and shows this by making a feast for all tastes and senses. With dishes like Sage Potato Pancakes and Chia Burger on the brunch menu, and Seitan cut with sauce and Ginger Glazed Tempeh on the dinner menu, guests will expect a unforgettable and distinctive eating expertise.