What you’ll love about this recipe:

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• 30-minute recipe. Fast and delicious!
• Packed with flavor. Juicy chicken, hot cherry peppers, and fire roasted tomatoes hit all the right notes.
• Comforting. It’s a comforting dish that’s perfect for a cozy night in.

Ingredients You’ll Need

Rigatoni. Rigatoni is the traditional pasta for this dish, and where it’s name comes from. The toothsome pasta holds up well to the chicken and peppers and the sauce clings nicely to its ridges. For the chicken riggies pictured here, I used Banza rigatoni, which is made from chickpeas and has more protein than traditional wheat pasta.

Chicken thighs. I love the rich flavor of chicken thighs, so I always reach for those. You can use boneless, skinless chicken breasts if you prefer.

Red bell pepper. Red peppers are slightly sweeter and less acidic than green peppers, and they’re absolutely delicious in this sauce.

Pickled cherry peppers. Cherry peppers give this spicy chicken rigatoni it’s signature kick. I add a little extra pepper brine to my sauce for even more flavor. Look for these near the olives and pickles in your grocery store. If you don’t want to commit to an entire jar, you can also usually find them on the olive bar.

Fire roasted crushed tomatoes. Using fire roasted tomatoes gives the sauce and extra layer of rich flavor.

Heavy cream. Cream smoothes out the sauce and brings all of the flavors together. You can also use fat free half and half. For a dairy free option, try extra creamy oat milk.

Italian seasoning. Or a combination of dried oregano and basil.

Onion.

Garlic.

Basil and Parmesan cheese, for garnish.

How to make it

Boil the pasta in a large pot of salted water.

Saute the chicken, bell peppers, cherry peppers, onions, and garlic, until softened.

Stir in the tomatoes, cream, and pepper brine, along with the reserved chicken.

Add the cooked pasta.

Commonly asked questions

More recipes from Upstate New York:

• Beef on Weck
• Chicken Spiedies
• Buffalo Chicken Meatball Subs
• Cornell Chicken

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Chicken Riggies

Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy and flavorful dish from Utica that's made with tender chicken, spicy peppers, and tomato cream sauce. This recipe is a must-try for all pasta lovers!

Course Chicken Recipes, Pasta Recipes

Cuisine Italian

Keyword chicken riggies, spicy chicken rigatoni

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 543kcal

Author Lauren Keating

Ingredients

• ½ pound gluten-free rigatoni or your favorite rigatoni
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs diced
• ½ teaspoon Italian seasoning
• 1 red bell pepper sliced
• 1 onion diced
• 3 cloves garlic minced
• ¼ cup pickled cherry peppers + 2 tablespoons reserved brine
• 14.5 ounces fire roasted crushed tomatoes
• ½ cup heavy cream
• grated parmesan cheese and fresh basil optional, for topping

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper, then add it to the pan and cook for 4-5 minutes, until beginning to brown.
• Add the bell pepper, onions, cherry peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables begin to soften.
• Stir in the tomatoes, cream, and pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce slightly reduced and the chicken is cooked through.
• Stir in the cooked rigatoni. If desired, top with cheese and basil.

Notes

I made this recipe with chickpea pasta to keep things gluten free! 

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 45g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 307mg | Potassium: 722mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1622IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 8mg

I’ve said it before, and I’ll say it again:

When it comes to food, I like to keep things simple.

You don’t need to go out to a fancy restaurant to enjoy a delicious meal. You can make it yourself—and this salmon pasta in a delightfully creamy sauce is living proof.

While the pasta boils, all you need to do is make a simple sauce that uses easy-to-find ingredients — I bet you have most of them already!

Toss it all together and you’ll have an elegant dinner that tastes fancy enough for a date night or dinner party but easy enough to make every day. You’re going to love it!

What you’ll love about this salmon pasta recipe

• It has a vibrant, fresh flavor that’s perfect for Spring but can definitely be enjoyed year-round 
• Salmon is a delicious lean protein that’s rich in omega-3s. This recipe is easy to make using frozen salmon or even canned salmon
• Creamy and delicious, like a grown-up Alfredo sauce
• On the table in under 30 minutes! 

Ingredients for creamy salmon pasta

There’s nothing more comforting than a big bowl of pasta. 

With just a few ingredients and simple preparation, this salmon pasta is sure to find a place in your dinner rotation.

You’ll need:

Penne pasta: You can use any pasta shape to make this dish, but I love the thick, chewy texture of penne pasta, and the ridges help the sauce cling to each and every piece. I usually grab a high protein pasta for an added nutritional boost, but you can use gluten-free or whole-grain pasta if that fits with your lifestyle. 

Salmon: You can cook your own salmon and flake it (here’s how to air fry frozen salmon) or even use a can of salmon. Blackened salmon is also fantastic in this pasta recipe!

Garlic cloves: Like most great recipes, this one starts by cooking plenty of fresh garlic in olive oil 

Heavy cream: I use heavy cream for the base of this sauce — there’s really nothing quite like it in terms of rich, decadent flavor! Don’t try to substitute milk or nondairy cream in this recipe; the sauce will be much thinner and the acid from the lemon could cause it to curdle. 

Low sodium chicken broth: This helps dilute the heaviness of the cream while adding even more flavor. Choose a low sodium variety so your pasta isn’t too salty!

Lemon juice and zest: For that bright, tangy lemon flavor

Baby spinach: For added nutrition and color!

Parmesan cheese: Be sure to grate your own or buy freshly grated cheese for maximum meltability.

Black pepper and fresh parsley: To break up the richness of the garlic-lemon sauce.

How to make creamy salmon spinach pasta

Step 1: Start by bringing a big pot of water to a boil for your pasta

Step 2: If your salmon isn’t already cooked, go ahead and pop it into your air fryer or oven to get that started. 

Step 3: Start making that delicious, creamy sauce. Get some oil or butter into a hot skillet and add your garlic. Cook for a minute or two until it’s golden brown and fragrant, then add the heavy cream and broth. Let it simmer for a few minutes to thicken. 

Step 4: Stir in your lemon zest and juice.

Step 5: Add the cooked pasta and fold in the spinach and salmon flakes. Stir until the spinach is just wilted. 

Step 6: Top it all off with tons of parsley and Parmesan cheese. Serve with extra lemon wedges, if desired. 

Frequently asked questions

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls

More pasta recipes to try

• Chicken Caprese One Pot Pasta
• Lemon Pasta Salad with Grilled Chicken
• One Pot Mushroom Pasta
• Caprese Pasta (vegetarian)
• One Pan Cajun Chicken Pasta with Artichokes and Lemon
• Crab and Corn Pasta with Avocado-Dill Sauce
• Instant Pot Chili Mac (Lactose Free, Vegetarian)

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Creamy Salmon Pasta

Here's a delicious and easy dish the whole family will love: creamy salmon pasta with lemon and garlic. It only takes 30 minutes to put together— perfect for weeknights when life gets a bit hectic!

Course Pasta Recipes

Cuisine American

Keyword healthy pasta recipe, salmon pasta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 426kcal

Author Lauren Keating

Ingredients

• 1 Box (14. 5 ounces) high-protein penne pasta or pasta of your choice
• 2 Tablespoons olive oil
• 3 garlic cloves minced
• ¾ cup heavy cream
• 1 ½ cups low sodium chicken broth
• 1 lemon juiced
• 1 teaspoon freshly grated lemon zest
• 1 cup diced or flaked cooked salmon (about 2 large fillets)
• 5 ounces fresh baby spinach
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• freshly cracked black pepper
• Lemon wedges for garnish (optional)

Instructions

• Bring a large pot of salted water to a boil and cook the pasta according to the directions on the box. Follow the minimum time suggested for al dente pasta (it will cook a little more in the sauce). Drain the pasta.
• While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
• Stir in the heavy cream and chicken broth. Bring to a simmer and let reduce for 4-5 minutes. The sauce should be thick enough to cling to the back of a wooden spoon.
• Stir in the lemon juice and lemon zest.
• Add the drained pasta, baby spinach, and salmon. Cook until the spinach is wilted, about 3-4 minutes (if your skillet is on the smaller side, you might need to add the spinach in batches).
• Stir in the parsley and Parmesan cheese and season with plenty of freshly cracked black pepper. Serve with additional lemon wedges if you’d like!

Nutrition

Serving: 1g | Calories: 426kcal | Carbohydrates: 50g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 85mg | Potassium: 364mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2793IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 1mg

If you’re looking for an effortless dinner that’s packed with flavor, one pot pastas are a great option!

Instead of boiling pasta in one pot and preparing the rest of the meal in another, you cook everything together. That way, the pasta itself gets infused with flavor and you only have one pot to wash! Fewer dishes to clean up is always a win if you ask me!

This one pot chicken caprese pasta recipe is so easy to make on weeknights and you’ll love it’s bright, fresh flavor. I always end up standing over the pot and eating way too much even before I dish it up. It’s so good that I just can’t stop after one bite!

Ingredients for Chicken Caprese One Pot Pasta

To make this easy pasta recipe, you’ll need a few simple ingredients:

• Ground chicken. You could use diced chicken breast instead if you want, but I love how the finer texture of ground chicken works with delicate pasta like spaghetti. It combines with the other ingredients into something similar to a meat sauce or Bolognese, so you get some chicken in every bite.
• Pasta. Obviously, you can’t make one pot pasta without some sort of pasta! For this recipe, I like to use spaghetti, linguini, or angel hair. Barilla protein+ is great for an added protein boost, but you can use your favorite pasta. Whole wheat and gluten-free options work well, too!
• Fire-roasted diced tomatoes. I love the subtle charred flavor of fire-roasted tomatoes. They have so much more depth than regular tomatoes and really take this caprese pasta to the next level. I use one can, so this pasta isn’t super tomato-y. If you love tomatoes, add a second can. If you want something closer to a red sauce instead of a tomato-cream sauce, you can also add a can of fire-roasted crushed tomatoes.
• Roasted Red Peppers. Along with the fire-roasted tomatoes, roasted red peppers help give this pasta a subtle smoky flavor. They also add a touch of sweetness that I really love and make this pasta extra special. If you don’t have any, you can leave them out or add 1 finely diced red bell pepper along with the onion.
• Low sodium broth. You can use chicken broth or vegetable broth for this recipe, but make sure you buy a low sodium or no salt added version. The broth will reduce considerably as the pasta cooks, so regular versions can make your pasta too salty.
• Bocconcini (small fresh mozzarella balls). I love the milky flavor of fresh mozzarella. Bocconcini are super fun, and small enough to be bite-sized. You can also cut a larger piece of mozzarella into 1-inch cubes if you prefer.
• Heavy cream. A generous splash of heavy cream gives this pasta a luxurious richness.
• Fresh basil. Fresh basil gives this pasta so much flavor, so don’t skip it. Dried simply doesn’t work in this recipe.
• Onions and Garlic. Duh what recipe is complete without them?

How to make one pot pasta

If you’ve never made one pot pasta before, you’re in for a real treat! It’s so fun to make — it almost seems like magic! Below I’ve outlined the steps to making a delicious chicken caprese pasta but you can also use this easy one pot pasta formula to come up with your own creations! I’ve made everything from one pot cacio e pepe to spicy tortellini.

Instead of boiling a big pot of water to cook your pasta in, you add it to the same pot as the rest of your ingredients. The pasta will absorb the broth and soften as it cooks, giving it tons of flavor. At the same time, the rest of the ingredients cook down into a rich sauce. Give everything a stir and you’re good to go!

First, you’ll want to start by broiling your meat in a little olive oil. It’s always good to start with this step because it gives the chicken some color and extra flavor. Otherwise you’d just be poaching it, which is fine but not as tasty.

Next, I like to add the garlic and seasoning and give everything a stir. This opens up the flavors more than just throwing them in along with everything else would.

Once the garlic has toasted for a minute or two, add in all of the remaining ingredients except for the mozzarella and bring it to a simmer. You might want to break your pasta in half so it fits into the pot, or you can just keep an eye on it and gently push it into the pot as it begins to soften.

Simmer everything for about 10 minutes give or take a minute or two since different brands or types of pasta cook at different rates. When the pasta is soft and the liquid has reduced it’s done! So easy.

Just stir in your mozzarella and dish it up! I also like to add a little more fresh basil at the end to really make those flavors pop.

More recipes you’ll love

• Mushroom and Lentil Bolognese
• One Pot Sausage and Eggplant Pasta
• One Pot Shrimp Udon Bowls
• Gluten-Free Caprese Pasta
• 20 No Cook Meals to make this summer

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One Pot Chicken Caprese Pasta

A delicious one-pot pasta recipe with fire-roasted tomatoes, fresh basil, and mozzarella cheese.

Course Pasta Recipes

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 336kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 1 pound ground chicken
• 2 garlic cloves minced
• 1 teaspoon Italian seasoning
• 3 cups reduced-sodium chicken stock
• 1 pound spaghetti I used Barilla Protein+
• 1 onion diced
• 1 can (14.5 ounces) diced fire-roasted diced tomatoes
• ¼ cup roasted red bell pepper strips
• ¼ cup fresh basil chopped, plus additional for serving
• ¼ cup heavy cream
• 1 cup fresh mozzarella balls Bocconcini size

Instructions

• Heat the oil in a large stockpot over medium-high heat. When the oil is hot, add the chicken and cook, stirring occasionally, until it’s browned and cooked through. Stir in the garlic and Italian seasoning and cook for a minute or two.
• Pour in the chicken stock, pasta, tomatoes, onion, red peppers, basil, and cream. Season with 1 teaspoon kosher salt. 
• Bring to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the pasta has soaked up most of the liquid and the sauce has thickened. 
• When the pasta is cooked, stir in the mozzarella and garnish with additional basil.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 21g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 87mg | Fiber: 1g | Sugar: 3g

We went to Italy last fall. It was probably the best week of my life. The weather was perfect, I all but ignored social media, we walked at least 8 miles a day, and the food was AMAZING.

Of course, not everything about it was perfect.

Jet lag was no joke. Thank God for espresso.

Also, the traffic. Oof. If you think renting a car in Italy is a good idea, it’s not.

Take the train.

Or hire a driver.

We drove circles around Florence for at least 3 hours trying to figure out how to get to our hotel. Apparently they close half of the streets to traffic at night. Which is GREAT for sidewalk cafes, but not ideal when you’re trying to get to a parking garage.

Thankfully we finally figured it out, got ourselves checked in, and found a restaurant with open tables that was serving up some of the most beautiful steaks and pastas I’ve ever seen.

After a plate of bolognese (and a few glasses of wine) the traffic was all but forgotten.

Now, a dish of rich, meaty pasta bolognese instantly transports me back to that night. Sometimes it’s a traditional sauce made with beef and pork, but other times this vegetarian version of mushroom and lentil bolognese does this trick.

It had the same hearty, complex notes as that traditional recipes do, but it’s full of healthy fiber and lower on fat.

As written this recipe is vegetarian, but you can replace the Parmesan cheese with nutritional yeast for an entirely plant-based option.

What goes into bolognese sauce?

Traditional bolognese is a thick, meat sauce made from onion, celery and carrot simmered with minced or ground beef and pork and a tiny bit of tomato.

Outside of Italy, bolognese tends to be heavier on tomatoes. Honestly, I prefer the more tomatoey version. Since I already scrapped tradition with this vegetarian bolognese recipe, I added more tomatoes than normal.

Despite being heavier on tomatoes, it still has that bolognese vibe from sweet carrots and cream. This isn’t just a regular meat sauce.

For this recipe, I swapped lentils and mushrooms in for the traditional ground meats. You can make it with all lentils, but mushrooms add more umami flavor and lighten up the texture of the sauce.

Can you use canned lentils?

I love cooking with dry lentils, since they’re so affordable.

If you’re looking for a shortcut – or if dried lentils are hard to find – canned lentils definitely work.

You’ll want to use two 15 ounce cans (about 2 1/2 cups total) in place of every cup of dried lentils.

Be sure to rinse them well and skip ahead to step 2 of the recipe — you don’t need to simmer them in stock.

Does this recipe freeze well?

This lentil bolognese recipe freezes really well, so it’s perfect for meal prep!

I like to freeze it in individual portions so I can pull out whatever amount I need. Freezing it in smaller portions also helps it defrost faster!

Frozen sauce is best if eaten within about 3 months.

Can I make this in a slow cooker?

Absolutely!

To make this vegetarian bolognese in a slow cooker, omit the oil and decrease the vegetable stock to 1 cup.

Cook on low for 8-10 hours, or until the lentils are tender.

How should I use the rest of this bag of lentils?

A one pound bag of dried lentils goes a long way!

If you need another lentil recipe or two to help use it up, I suggest Mujadarra, a really great Lebanese recipe with the most delicious garlicky sauce.

You could also make lentil sloppy joes or try lentil patties on top of a hearty salad. Soup, like this Middle Eastern lentil soup, is always a classic, too.

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Mushroom and Lentil Bolognese

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 318kcal

Author Lauren Keating

Ingredients

• 1 cup dry brown lentils
• 2 cups vegetable stock
• 2 Tablespoons olive oil
• 1 onion finely diced
• 1 celery stalk finely chopped
• 2 carrots grated
• 1 cup sliced mushrooms
• 1 cup dry white wine
• 1 cup whole milk or unsweetened almond milk
• ⅓ cup tomato paste
• 1 bay leaf
• ½ cup grated Parmesan cheese

Instructions

• Add the lentils and stock to a saucepan. Bring to a boil, then reduce the heat and cook, covered, for 20-30 minutes, or until the lentils are tender. Drain.*
• Heat the oil in a large pot over medium heat.
• Add the onion, celery, and carrot and cook for 6-8 minutes, or until beginning to soften. Stir in the mushrooms and cook for 2-3 minutes, until starting to brown.
• Pour in the wine, stirring well to release any browned bits from the bottom of the pot.
• Stir in the tomato paste and cook for 2-3 minutes, until it begins to darken.
• Add the cooked lentils, milk, and bay leaf.
• Simmer for 20-30 minutes, or until the sauce is thick and the vegetables are very soft.
• Remove the bay leaf and stir in the Parmesan cheese.

Notes

*To cook lentils in an Instant Pot, combine the lentils and stock and cook under high pressure for 10 minutes. Naturally release the steam.

** To make in a slow cooker, reduce the stock to 1 cup and omit the oil. Combine all ingredients except the milk and cook on low for 8-10 hours, or until the vegetables are very soft. Stir in the milk and cheese 30 minutes prior to serving; keep the lid open and the heat on the help the liquid reduce during the last 30 minutes of cooking.

Nutrition

Serving: 1g | Calories: 318kcal | Carbohydrates: 28g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 626mg | Fiber: 7g | Sugar: 11g

I’m pretty good about meal prep and menu planning during the week, but weekends are another story — especially in the summer when we’re out and about enjoying the nice weather.

When leave in the morning for a hike or day exploring, I don’t even know if we’ll be home for dinner or not (or how much energy I’ll have left). A lot of times, we’ll end up stopping at the butcher on the way home where we’ll grab something to throw on the grill and a prepared salad to serve on the side.

A few weeks ago we bypassed the local butcher and ended up at the Fresh Market instead. We grabbed a package of bratwurst, a container of mixed berries, and a tiny package of honey and lemon pasta salad.

Everything was delicious, but I knew right away that I needed to recreate that pasta salad myself. It was so good! It was full of crunchy summer vegetables and I love the addition of sunflower seeds and the tangy lemon vinaigrette dressing. However, their version was a little too sweet and it had some ingredients that I wasn’t crazy about (corn syrup and mandarin oranges, I’m looking at you.)

How to make simple lemon pasta salad with chicken

I pared the salad ingredients way back, keeping things simple with just bell peppers, cucumbers, and sunflower seeds. Then I added grilled chicken for a protein boost that transformed a simple side dish into a full meal I could keep in the fridge for lunches all week.

This lemon chicken pasta salad recipe is so easy to adapt and make your own! If you like, add halved cherry tomatoes or steamed broccoli.

You can also try making it with rotisserie chicken instead of grilled chicken breasts. Or even replace the chicken with grilled shrimp or canned tuna. It won’t be pasta salad with chicken then, but it will still be delicious!

Lemon Vinaigrette

For me, the highlight of this pasta salad is the lemon vinaigrette salad dressing. It’s light and tangy with just a hint of sweetness from the honey. I based this dressing on this cilantro-lime dressing, which is one of my absolute favorites.

To make it, whisk together the juice from two lemons, olive oil, and a teaspoon of honey. The honey will help emulsify the dressing, giving it body in addition to adding a touch of sweetness.

Looking for more simple summer salads? Try one of these:

• Lobster Farro Salad with Citrus Vinaigrette
• Simple Cucumber Salad
• 5-Minute Summer Corn Salad with Curry and Lime
• Carrot, Quinoa, and Pistachio Salad

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Lemon Pasta Salad with Chicken

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lemon chicken pasta salad, lemon pasta salad, pasta salad with chicken

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings

Calories 314kcal

Author Lauren Keating

Ingredients

• 1 box 16 ounces farfalle pasta
• 1 pound chicken breast tenders
• 1 Tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 green bell pepper diced
• 1 red bell pepper diced
• 1 seedless cucumber diced
• 4 green onions sliced
• ¼ cup sunflower seed kernels
• 2 lemons juiced
• ¼ cup olive oil
• 1 teaspoon honey
• Sea salt

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it’s al dente, usually about 8-10 minutes.
• Drain the pasta and rinse it with cold water.
• While the pasta cooks, prepare the chicken: Brush the chicken with olive oil and season with Italian seasoning. Grill over medium-high heat for 8-10 minutes or until cooked through.
• Remove the chicken from the grill and let rest for 5 minutes. Cut into bite-sized pieces.
• Add the cooked pasta to a large mixing bowl. Add the chicken, peppers, cucumber, green onion, and sunflower seeds.
• In a small bowl, whisk together the lemon juice, remaining olive oil, and honey. Season to taste with sea salt.
• Pour the dressing over the pasta salad. Mix well until everything is combined. This salad can be served immediately but is even better when refrigerated for at least 1 hour.

Nutrition

Serving: 1/8 recipe | Calories: 314kcal | Carbohydrates: 22g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 26mg | Sodium: 770mg | Fiber: 2g | Sugar: 3g

Gemelli with Mushrooms and Arugula is the kind of pasta recipe that really has no business being as good as it given how simple it is. It comes together quickly with just 7 ingredients (including the option parmesan on top!), and is incredibly forgiving.

Pasta is the perfect neutral backdrop for earthy mushrooms sauteed with plenty of garlic. Peppery arugula adds a dose of freshness to your plate and crushed red pepper and freshly cracked black pepper add heat and dimension.

In short, it’s the kind of recipe that’s perfect for a weeknight. 

Mushrooms are the stars of this recipe

Fresh mushrooms are the star of this recipe, so it’s important to choose a variety that you’ll enjoy. I personally love using a wild mushroom blend with lots of chanterelles, but I mix it up based on what’s available at the store. This time, I picked up two packages of mixed cremini, shitake, and oyster mushrooms.

The pasta is important, too

The second most important ingredient is the pasta. I adore gemelli for this pasta dish. It’s small enough to mix well with the mushrooms, but it still has a nice, chewy texture. You can also use bowties (farfalle), fusilli, or campanelle. You can also use gluten-free rotini to keep this entire recipe gluten-free.

The Technique

In terms of technique, this pasta dish is very similar to pasta aglio e olio. Bring a large pot of heavily salted water to a boil, then cook the pasta until just shy of al dente.

While the pasta cooks, saute the garlic and mushrooms in olive oil until they’re soft. Next, stir in the cooked pasta and some reserved pasta cooking water to create a luscious sauce. Finally, stir in a ton of baby arugula and season the dish generously with crushed red pepper flakes, salt, and freshly cracked black pepper.

If you’re feeling extra indulgent, you can stir in another tablespoon of olive oil and top the pasta with shaved parmesan.

Leftovers are great reheated gently or served cold, like a pasta salad.

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Gemelli with Mushrooms and Arugula

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 247kcal

Author Lauren Keating

Ingredients

• 1 pound gemelli or other small pasta (can use gluten-free)
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves minced
• 8 ounces mixed mushrooms roughly chopped
• 3 cups loosely packed arugula
• ½ teaspoon red pepper flakes
• Salt and cracked black pepper
• shaved Parmesan cheese for serving (optional)

Instructions

• Bring a large pot of generously salted water to a boil. Add the pasta and cook it according to the directions for al dente (about 12 minutes for gemelli). Reserve 1 cup of water water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook 2-3 minutes, until softened and fragrant. Stir in the mushrooms and cook 5 minutes, until deeply browned and softened.
• Over low heat, stir in the pasta and reserved cooking water. Cook 2-3 minutes, until the water is reduced. Stir in the arugula and red pepper flakes. Season to taste with salt and pepper. If desired, top with Parmesan cheese.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 402mg | Fiber: 3g | Sugar: 2g

I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.

This vegetarian chili mac is comfort food at its best.

It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of cheese for extra cheesy goodness.

Plus it’s made in an Instant Pot, which means it’s super easy to make on weeknights.

This vegetarian chili mac with black beans and corn also makes a ton of leftovers to enjoy throughout the week (and it reheats well, too!)

Ingredients You’ll Need

Elbow macaroni. Classic.

Canned fire roasted diced tomatoes. I LOVE using fire roasted tomatoes to add extra dimension to my recipes.

Kidney beans and Black beans. Or double the amount of whichever is your favorite!

Vegetable broth. Or water.

Onion and garlic.

Jalapeno pepper for a little heat and that classic chili flavor.

Chili powder.

Frozen corn.

Cheddar cheese and Mozzarella cheese.

Your favorite toppings, like cilantro, avocado, or jalapenos. Go ahead and go crazy!

How to make instant pot chili mac

Saute the onion, garlic, and jalapeno in some olive oil to build a great base layer of flavor.

Add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.

Release the pressure and add the corn.

Now comes the good part: stir in all of that delicious cheese. It will melt into the chili mac and get all stretchy and gooey and awesome.  

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Vegetarian Chili Mac in the Instant Pot

This vegetarian chili mac is a delicious cross between chili and macaroni and cheese, with a Tex-Mex twist!

Course Healthy One Pan Recipes

Cuisine American

Keyword chili mac, instant pot chili mac, vegetarian chili mac

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Time to pressure 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 568kcal

Author Lauren Keating

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 jalapeno pepper minced
• 2 garlic cloves minced
• 1 tablespoon chili powder
• 1 pound elbow macaroni
• 15 ounces kidney beans rinsed and drained
• 15 ounces black beans rinsed and drained
• 15 ounces fire-roasted diced tomatoes
• 3 cups vegetable stock
• 1 cup frozen corn
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Toppings of your choice cilantro, avocado, or jalapenos for garnish (optional)

Instructions

• Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened.
• Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
• Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
• Manually release the pressure.
• Carefully remove the lid and stir in corn and the cheeses.
• If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.

Nutrition

Serving: 1g | Calories: 568kcal | Carbohydrates: 79g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 730mg | Potassium: 669mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 6mg | Calcium: 336mg | Iron: 4mg

I wasn’t joking when I wrote that I’ve been completely obsessed with tomatoes lately. I think 3 of the last 4 things I’ve cooked have featured them prominently.

I love that you can find beautiful local and heirloom tomatoes at almost any neighborhood grocery store this time of year!

Besides Greek-inspired tomato and cucumber salads, I’ve practically been living off of caprese salad. It really doesn’t get much better than fresh tomatoes, creamy mozzarella, and fresh basil.

I could probably make a whole meal out of caprese salad, but serving it over a tangle of spaghetti and zucchini noodles really takes it to the next level.

When I was dreaming up this recipe, the biggest thing I kept going back and forth on was if I should use the cheese to make a creamy sauce or if I should keep it cold and mix it into the tomato topping.

So I did both. More is more, am I right?

I ended up with a creamy, garlic-cheese situation that lightly clings to each strand of pasta. It was definitely the right call.

That’s what I call a meal!

Ingredients You’ll Need

Angel hair pasta or thin spaghetti. Use your favorite brand. I’ve even made this with gluten-free pasta and it’s absolutely delicious.

Zucchini. When I have time, I like to spiralize my own zucchini on the thinnest setting. You can totally swap in store-bought zucchini noodles though!

Ripe, fresh tomatoes. The juciest, most gorgeous ones you can get your hands on.

Fresh garlic. Always.

Flour. To thicken the mozzarella-cream sauce.

Shredded Mozzarella Cheese.

Fresh Basil.

How to Make it

Lightly salt the tomatoes and let them sit. This helps draw the moisture out of them and it really makes a huge difference in the flavor and texture of the tomatoes!

Boil your pasta. Reserve 1 cup of pasta water for the sauce!

Place the zucchini noodles in the bottom of your colander, then dump the hot pasta and water over top of them. The residual heat will cook the zucchini the perfect amount!

Saute the garlic in oil, then whisk in the flour to create a roux. Stir in the pasta water and some of the the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 

Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

More pasta recipes you’ll love

• Creamy Salmon Pasta
• Chicken Caprese One Pot Pasta
• Lemon Pasta Salad with Grilled Chicken
• One Pot Mushroom Pasta
• One Pan Cajun Chicken Pasta with Artichokes and Lemon
• Crab and Corn Pasta with Avocado-Dill Sauce
• Dilled Pea Pasta Salad
• Spicy Chipotle Hummus Pasta

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Caprese Pasta with Fresh Tomatoes

This fresh tomato caprese pasta is served over a mixture of spaghetti and zucchini noodles that are tossed in a delightful mozzarella cream sauce.

Course Pasta Recipes

Cuisine Italian

Keyword caprese pasta, caprese pasta with fresh tomatoes, fresh tomato caprese pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 414kcal

Author Lauren Keating

Equipment

• Spiralizer

Ingredients

• ½ pound angel hair pasta or thin spaghetti
• 1 medium zucchini or 2 cups zucchini noodles
• 2-3 large tomatoes very ripe
• 2 tablespoons olive oil
• 4 cloves garlic thinly sliced
• 1 tablespoon flour
• 1 ¼ cup shredded mozzarella divided
• ¼ cup fresh basil thinly sliced

Instructions

• Bring a large pot of heavily salted water to a boil. Follow the directions on the pasta box for al dente pasta. 
• Meanwhile, use the thinnest setting of your spiralizer to spiralize the zucchini. Place the zucchini in your colander. 
• Roughly chop the tomatoes. Sprinkle with a generous pinch of kosher salt. 
• Reserve 1 cup of pasta water. Pour the rest, along with the pasta, into the colander with the zucchini. 
• Return the pot to the stove and set to medium heat and add the oil. When hot, add the garlic and cook 2-3 minutes, or until fragrant but not brown.
• Stir in the flour to form a thick paste. Whisk in half of the reserved pasta water.
• Slowly sprinkle in 1 cup of the mozzarella, allowing it to melt completely. If needed, add the remaining pasta water to thin the cheese to a sauce-like consistency. 
• Return the pasta and zucchini the to pot and stir to coat with the cheese sauce. Top with the tomatoes, basil, and remaining cheese. Season to taste with cracked black pepper. 

Nutrition

Serving: 1serving | Calories: 414kcal | Carbohydrates: 51g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 232mg | Potassium: 515mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 22mg | Calcium: 214mg | Iron: 2mg

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that make Healthy Delicious possible. 

August is peak produce season, but I’ll be the first to admit that I still find myself in a rut. Despite all of the variety, there seems to be a never-ending stream of corn, zucchini, and peaches cycling through my kitchen.

I decided I needed a challenge to break out of my habits. When I was choosing ingredients to add to this creamy pasta primavera, I didn’t let myself rely on any of the usual suspects. No zucchini. No corn. No baby spinach. I wasn’t sure if I could do it!

I ended up with a bunch of veggies that I don’t typical gravitate toward – from green beans to yellow squash. Mixed with penne pasta and coated in a blanket of dairy free rosemary cream sauce, it was the perfect celebration of summer produce.

I used GO VEGGIE vegan cream cheese and lactose-free parmesan to make the creamy sauce for this pasta. Cream cheese was the first GO VEGGIE product that I fell in love with, and it’s still one of my favorites. It’s great spread on a bagel, but I especially love the way it melts – it gives amazing flavor and body to cream sauces and is the secret to my ultra-creamy dairy free mac and cheese. 

They added cream cheese minis to their product line up a while back, and I was so excited to find that the store around the corner from my house finally carries them! The little tubs are the perfect size for a bagel and are also great to use as a dip for vegetables or pretzels, and they only have 100 calories each! Two tubs was the perfect amount to use for the sauce on this creamy pasta primavera.

To add even more flavor to the sauce, I also sprinkled in some of their lactose-free parmesan. If you use the vegan variety (with the purple label) this entire recipe would be vegan.

How to make creamy summer vegetable pasta primavera

This pasta primavera is really simple to make, and you can easily swap the vegetables for whatever you’re in the mood for. To keep things on the lighter side, I like to use a generous vegetable to pasta ratio. For four servings of pasta, I use about four cups of fresh vegetables.

Start by bringing a pot of water for pasta to a boil. Add the pasta, then start the vegetables – they don’t need long!

Heat some olive oil in a large skillet and sauté some garlic until it’s nice and fragrant. Next, add your vegetables. Cook them for 3-5 minutes, or until they begin to soften and take on some color. Add a splash of vegetable stock (look for a garden vegetable stock without tomatoes) to help the vegetables soften, and cook another 3 minutes. Stir in the GO VEGGIE cheeses, rosemary, and parsley and allow the sauce to melt together. Stir in the cooked pasta and season with cracked black pepper. If your sauce is too thick, you can also stir in some of the pasta cooking water to help it loosen up.

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Creamy Summer Vegetable Pasta Primavera (Dairy Free)

Servings 4

Author Lauren Keating

Ingredients

• 4 cups penne pasta
• 2 tablespoon olive oil
• 2 garlic cloves minced
• 1 red bell pepper chopped
• 1 yellow squash sliced
• 1 cut green beans trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes halved
• ½ cup vegetable stock look for one without tomato
• ½ cup GO VEGGIE classic plain cream cheese 2 mini spreads
• 2 tablespoons chopped fresh rosemary
• ¼ cup fresh parsley chopped
• 2 tablespoons GO VEGGIE lactose-free or vegan parmesan

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1/4 cup of cooking water.
• While the pasta cooks, heat the oil in a large sauté pan set over medium heat. Add the garlic and cook 1-2 minutes, until fragrant. Add the pepper, squash, green beans, and tomatoes. Cook for 3-5 minutes, or until the vegetables begin to soften and take on some color. Stir in the vegetable stock and cook 5 minutes, or until the vegetables are cooked to your liking. Stir in the cream cheese, parmesan, rosemary, and parsley; mix until incorporated and creamy. Add the pasta. If desired, stir in some of the reserved pasta water to loosen the sauce.

Notes

This pasta is great reheated. Add a splash of vegetable stock and cook over medium high heat for 8-10 minutes, or until warmed through.

Do you ever see a picture of something that looks good, only to realize it’s totally not what you thought it was? It happens to me all the time.

The other day I was flipping through a magazine and stopped on what I thought looked like a good cajun chicken pasta – except that it turned out that that isn’t what it was at all. It was casarecca pasta with roast artichokes and olives. Whoops!

I couldn’t get the idea of cajun chicken pasta out of my head, and the more I thought about it, the more adding artichokes seemed like a brilliant idea. Instead of making a spicy tomato sauce, I kept things light and fresh with a simple lemony sauce and plenty of artichokes and spinach.

The lighter flavors really compliment the cajun spiced chicken well. And that’s how this one pan cajun chicken and penne was born.

How to make One Pan Cajun Chicken Pasta

I didn’t feel like doing dishes or waiting for a giant pot of water to boil, so instead of boiling the pasta in one pot and cooking the chicken and vegetables in a second pot, I developed this recipe so everything can be cooked together. It’s fast, easy, and there’s less to clean up – what more can you want?

First, grab a big pan with a lid. You’ll want one that can hold the chicken, pasta, and about 4 cups of liquid. I used my deep 12-inch covered skillet, but you can also use a Dutch oven or stock pot. It’s definitely better to err on the side of slightly too big instead of too small.

I really like the way chicken comes out when I use this method. Start by seasoning it and searing it in hot oil. After it’s browned, you’ll add the pasta and plenty of flavorful liquid. The chicken poaches while the pasta cooks in the same pot. For this one pan cajun chicken pasta, I use a combination of chicken broth, lemon juice, and water. The cajun seasoning on the chicken infuses the liquid with even more flavor. Some of the liquid absorbs into the pasta and the rest cooks down into a nice sauce.

Depending on the brand of pasta you use, it will take between 18 and 22 minutes to cook through. Start checking it after 18 minutes and stir in the vegetables and lemon zest as soon as it’s al dente. It only takes a few minutes for the artichokes to warm though and the spinach to wilt, so the pasta shouldn’t overcook.

Season the pasta to taste with salt and pepper (a little sea salt really opens the flavors up) and serve it with lemon wedges and shaved parmesan.

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One Pan Cajun Chicken Pasta with Artichokes and Lemon

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Lauren Keating

Equipment

• Dreamfields Pasta Healthy Carb Living, Penne Rigate, 13.25-Ounce Boxes (Pack of 6)

Ingredients

• 1 pound boneless skinless chicken breast
• 2 teaspoons Cajun seasoning
• 1 Tablespoon olive oil
• 2 cups chicken broth2 cups water
• 1 lemon zested and juiced
• 1 box 13.25 ounces penne pasta
• 1 can artichokes in water quartered
• 5 ounces baby spinach
• salt and pepper
• 8 lemon wedges
• Parmesan cheese for serving (optional)

Instructions

• Cut the chicken into bite sized pieces and toss in the seasoning.
• Heat the oil in a large, deep pan set over high heat. Add the chicken and cook 5-7 minutes, or until browned.
• Reduce the heat to low and add the pasta, broth, water, and lemon juice. Cover and simmer 18-22 minutes, or until the pasta is al dente.
• Uncover and stir in the artichokes, spinach, and lemon zest. Cook until the spinach is wilted. Season to taste with salt and pepper. Serve with lemon wedges and top with parmesan, if desired.