Two Easy Pasta Dinners!
These two pasta dinners are two of my favorite easy pasta recipes that are perfect for a weeknight meal! They are great for beginners too since they use minimal ingredients, pantry staples and come together in a snap! So if you are in a "pasta rut" making the same old recipes time and time again, switch things up with these two easy pasta dinners for beginners!
RECIPES IN THIS EPISODE:
00:53 Pesto Ravioli with Shallots, Peas, and Spinach
02:55 Linguine with Vodka Sauce (Sans the Vodka!)
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY FREE RECIPE REBOOT E-BOOK!
-A 6-day meal plan
– Step-by-step instructions
-Videos on each recipe
-Shopping list and Tips!
BETH’S PESTO RAVIOLI WITH SHALLOTS, PEAS, AND SPINACH
1 package Ricotta Cheese Ravioli (U.S. Residents I used the lemon ricotta cheese ravioli from Trader Joe’s which are fantastic with this! Here’s the link: http://bit.ly/39GK2EG)
1 Tbsp (15 ml) olive oil
1 shallot, sliced thinly into half-moons
salt and pepper to taste
1/4 cup (60ml) store-bought pesto sauce
1/2 cup (75g) frozen peas
1 ladle of hot pasta water
2 Tbsp (30ml) heavy cream
1/2 tsp (2.5ml) lemon zest
1 1/2 cups (3 fistfuls) baby spinach
freshly grated parmesan cheese to taste
Measure and prep all the ingredients so the sauce can be made quickly. This will assure your sauce will be done when the ravioli is done.
Boil water and add ravioli. Cook ravioli until tender.
Meanwhile, heat the olive oil in a deep skillet. Add the shallots, season with salt and pepper, and saute until the shallots are fragrant and wilted. Add the pesto sauce and stir to combine. Add the peas and stir to combine. Add 1 full ladle of pasta water and stir to combine.
Add the heavy cream, and the lemon zest. Then add the spinach. Cook until wilted. Drain the ravioli. Add them to the sauce and toss gently to coat. Transfer to a serving platter and top with freshly grated parmesan cheese.
BETH’S EASY RAVIOLI WITH VODKA SAUCE (Sans the Vodka!)
1/2 pound (230g) Linguine pasta
2 Tbsp (30 ml) of olive oil
1 shallot, diced
1/3 cup (80ml) tomato paste
1 full ladle of pasta water
2 cloves garlic, minced
1/3 cup (80ml) heavy cream
1/4 tsp (1.25ml) Red Pepper Flakes
1/4 cup (22g) freshly grated parmesan cheese
2 Tbsp (30ml) freshly chopped parsley.
Boil water for pasta and cook pasta until al dente.
In a large deep skillet, heat the olive oil, cook the shallots in the oil until fragrant and wilted. Add the tomato paste, stir to combine. Add the pasta water, stir to thin sauce. Add the garlic, stir to combine.
Add the heavy cream, stir to combine, then add the red pepper flakes, parmesan cheese, and the fresh parsley.
NOTE: If your sauce gets too thick while waiting for the pasta to be done, thin with more pasta water. Just don’t ass too much or it could dilute the flavor of the sauce. If this happens add a bit more tomato paste, garlic, or cheese. Whichever you think it needs.
Drain the pasta, add the pasta to the sauce toss gently with tongs to coat. Transfer pasta to a large serving bowl, garnish with more grated cheese, parsley, and pepper flakes if desired.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.