Come for the politics, stay for the snark.

Narcissists are always shocked to discover other people have agency.

“Loving your country does not mean lying about it’s history.”

The press swings at every pitch, we don’t have to.

Nothing worth doing is easy.

Not all heroes wear capes.

‘Museums aren’t America’s attic for its racist shit.’

Impressively dumb. Congratulations.

If you voted for Trump, you don’t get to speak about ethics, morals, or rule of law.

“What are Republicans afraid of?” Everything.

If a good thing happens for a bad reason, it’s still a good thing.

This year has been the longest three days of putin’s life.

“I never thought they’d lock HIM up,” sobbed a distraught member of the Lock Her Up Party.

A lot of Dems talk about what the media tells them to talk about. Not helpful.

Let’s not be the monsters we hate.

We need to vote them all out and restore sane Democratic government.

Do we throw up our hands or do we roll up our sleeves? (hint, it’s door #2)

Tide comes in. Tide goes out. You can’t explain that.

“I was told there would be no fact checking.”

There is no compromise when it comes to body autonomy. You either have it or you don’t.

“woke” is the new caravan.

Peak wingnut was a lie.

Roe isn’t about choice, it’s about freedom.

Shallow, uninformed, and lacking identity

Teach a man to fish, and he’ll sit in a boat all day drinking beer.

You are here: Home / Food & Recipes / Cooking / Thursday Reciped Exchange: Quick Pasta Meals

Thursday Reciped Exchange: Quick Pasta Meals

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Shrimp and Pasta by JeffreyW
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From our Food Goddess, TaMara:

I started this blog as a complement to my business of 10 years – I provided weeknight menus and recipes for busy families. It was a lot of fun. I’ve moved on to other things and the blog has evolved from just my simple recipes and flavor palate to guest bloggers, co-bloggers and lots of guest recipes. It’s been a pleasant surprise.

But as the holidays approach and life gets busier, I wanted to come back to those simple recipes and highlight them several times a week. These are quick, fresh recipes that take about 30 minutes. And I swear to you, if you’re not confident in the kitchen, these are foolproof. A way, I hope, to help alleviate some of the stress around this time of year. So tonight’s recipes are in that vein.

First up: the photo above is from JeffreyW, it’s a nice, quick Shrimp and Pasta dish that he liked well enough to make again. (recipe here). Next up is my quick Skillet Lasagna, recipe below.

What are some of your go-to recipes for those nights when there is no time to cook but everyone needs to eat? Do you have family favorites that everyone wants at least once a week? When I was a kid, I would beg my mom to make her rice crispy baked chicken.

Tonight’s featured recipe is one of my favorites because it has a nice blend of flavors for a quick, skillet dish. I use dry spices because they are always in my pantry – make sure to crush them well to bring out the flavor in a dish that doesn’t have the advantage of a long simmer. Use good quality mozzarella and ricotta to take it up a notch. Skip the ground beef for a vegetarian meal (I’d add some nice mushrooms instead) or spice it up with 1/2 Italian sausage and 1/2 ground beef. In other words, don’t be afraid to change it up to fit your needs. For a side, try green beans or zucchini and you’ve got a nice, quick dinner.

Skillet Lasagna

8 oz bowtie pasta
1 lb lean ground beef
½ onion, chopped
½ green pepper chopped
1 tsp basil, crushed
1 tsp oregano, crushed
1 tsp crushed garlic
salt & pepper to taste
1 carrot, diced
15 oz can tomato sauce
6 oz can tomato paste
4 oz ricotta cheese
1 cup fresh spinach leaves, chopped
4 oz mozzarella cheese, shredded
2 oz grated parmesan
skillet, saucepan

In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well. Do Not Rinse (it inhibits the sauce from being absorbed by the pasta). Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute. Add sauce, paste, stirring well into meat mixture. Let simmer 10 minutes. Add pasta, stirring gently to mix. Mix together ricotta and spinach, spoon evenly onto mixture (do not stir in, you want to create little cheese balls), top with mozzarella, cover and let simmer on low until mozzarella is completely melted. Serve with parmesan. Serves 6 generously.

Reader Interactions

69Comments

  1. 1.

    PsiFighter37

    My mother had a simple recipe that I was a huge fan of as a kid – ground beef or turkey, doused with a little ketchup and a tad of mustard and salt, mixed with rice. A mix of both worlds she had lived in (true-blue Americana and Far East), but I loved eating it as a kid.

    Ah, to be a kid again. My meals nowadays that I make during the week are much less inspired…

  3. 3.

    Davis X. Machina

    A James Beard favorote pasta sauce was a little butter, Scotch, warmed in a small saucepan to cook off some of the raw alcohol, and scissored bits of smoked salmon.

  4. 4.

    Chyron HR

    Only FOUR DAYS LEFT until Mitt Reagan’s macaroni salad is crowned the GREATEST DISH IN AMERICA.

  5. 5.

    ranchandsyrup

    Black beans and rice for us. We always have the ingredients on hand. Can modify the consistency so it can be anything from a soup to a “dip” for chips.
    1 onion
    1 green bell pepper
    1 can of black beans
    1 can of Rotel
    as much garlic as you like
    Rice–we have taken to using the microwave pouches
    Spices: Cumin, chicken bouillon, garlic salt, dried oregano, sugar and apple cider vinegar

    Sautee the onion, garlic and bell pepper. Throw in the undrained can of beans and can of rotel and spices. Add water to modify consistency. Let simmer for as long as you want. Mash up some of the beans in the pot to thicken.

    Also, too, thx for all of your blogging work TaMara!

  6. 6.

    YellowJournalism

    Hubby makes a similar recipe wih mafalda pasta and minus the spinach. Messy lasagna. Love it.

  7. 7.

    Raven

    I buy #10 can’s of crushed tomato’s at Sam’s and make giant batches of Marinara sauce on Sunday. I freeze it in meal size containers and thaw them as needed. Do the same with blackeye peas and red beans.

  9. 9.

    cathyx

    I know I’m going to offend garlic eaters but I don’t care. Today I was standing in line at the grocery store in front of a man who had eaten what smelled like 100 cloves of garlic. (Probably more like 3 or 4) Anyway, I was gagging, it was so strong. Would you garlic lovers, eaters, please quit it? It’s so overwhelming I can’t stand it. You are worse than someone who has a bad case of B.O.

  11. 11.

    Yutsano

    Last night I made biscuits and gravy. Tonight I’ll do pain perdu with orange syrup. Tomorrow will be bacon-sweet potato hash. But nothing says simple and hearty like spaghetti aglio olio.

    Take 6 cloves garlic, slice them very thin.

    In a saucepan, add garlic to 1/4 cup olive oil. Start COLD. Warm the pan on medium heat and cook until the garlic turns light brown on the edges. At the same time boil 1 lb. Spaghetti. When spaghetti is done drain well and pour garlic/oil blend on top. Add Parmigano reggiano and chopped parsley. Classic Italian in less than 15 minutes!

  13. 13.

    ranchandsyrup

    @JPL: I would like to try that. We use B&R as an “emergency” meal, but I’d like to do a more “elegant” version one night. Thanks for the tip.

    @cathyx: My family used to go to our Italian friends’ house for bagna cauda on Xmas eve. I would smell like garlic until the middle of January. Caught a lot of crap for that at school back in the day.

  14. 14.

    Linda Featheringill

    @cathyx:

    Garlic eaters: That seems a wee bit much.

    Is there any chance that you’re pregnant? Aromas can do strange things to you in that circumstance.

  15. 15.

    The Bobs

    Putting shrimp into a pasta dish and leaving the tails on is just stupid. As for mixing shrimp and cheese in the same dish, the entire nation of Italy weeps.

  16. 16.

    RedKitten

    Oh my god, I would eat the HELL out of that pasta right now. And the BREAD! Sigh…

    Just twelve more weeks ’till baby is born, and hopefully this wretched gestational diabetes will depart. I desperately miss carbs. I’m French. It’s just flat-out WRONG for me to go so long without good bread.

  17. 17.

    BD of MN

    For dinner tonight I broiled up a porterhouse and nuked a frozen bag of mixed veggies for me and the wife. Too damn tired to grill and do any real cooking, but it was still pretty tasty…

  19. 19.

    jharp

    Off topic but need help.

    I made a mountain of pulled pork from some Boston Butts and the sauce is far far too vinegary. Also it’s a tad dry.

    Anyone know of a neutralizer for the vinegar and something to moisten it up a little?

    Thank you kindly in advance. And this is one of the downsides of making 20 lbs at once.

  20. 20.

    TaMara (BHF)

    @cathyx: Some people have a bad response to garlic and it becomes bad odor – mouth, sweat. Most people don’t – you’d never know they’ve eaten it. For the others, I’d call it a cruel twist of fate.

  22. 22.

    Violet

    Fast one-pot pasta meal for vegetarians:

    Put pecans in pot. Stir fry until toasted. Set aside.

    Put water in pot. When boiling add pasta. About 3-4 minutes or so before pasta is ready, add broccoli. When pasta and broccoli are done, dump in colander and drain.

    Put pasta and broccoli back in pot. Toss with olive oil. Empty into bowl.

    Top with parmesan and toss toasted pecans on top.

    Whole thing takes about fifteen minutes and it’s healthy and good. Can use frozen broccoli and/or vegetables of any sort if you prefer.

    I used to live on this dish when I was younger and take it to work the next day. I didn’t have a lot of money, so this went a long way for not much money.

  25. 25.

    Yutsano

    @RedKitten: I believe that resolves itself within a week. Et je suis Quebecois aussi. That might be why I’m so carb tolerant. Hubby I know has plans for a Timmy’s run right after you get out!

  29. 29.

    TaMara (BHF)

    In case anyone missed it, I did make it out after the snow squall (I’m hesitant to call anything a storm after east coast friends braved Sandy) and picked up cream cheese so I could make the Pumpkin Cream Pie.

    I liked it, but next time will use graham crackers instead of ginger snaps.

  32. 32.

    jharp

    @ranchandsyrup:

    Thanks but it’s already it the freezer.

    My wife suggested brown sugar and the molasses seems a good idea too. What do you think about a little pepper sauce or mustard. But I feel I need mustard without the tang. Can you do that?

    Any help would be much appreciated.

  34. 34.

    RSA

    I have more quick-and-easy go-to recipes than I should, but time is often short.

    Quesadillas with rice, black beans, cheddar cheese, chopped jalapenos, and a few spices, with a salad on the side.

    Cooked chicken, green pepper, onion, and peanuts, all chopped and mixed with mayonnaise, lemon juice, and curry powder, spread on toast and put under the grill.

    My wife likes a Thai beef salad recipe from the Frog Commissary, for which most of the time is in chopping veggies.

    ETA: I forgot to mention that when I’m at home alone, I sometimes just saute leftover spaghetti in olive oil, with minced garlic and red pepper flakes, and sprinkle shredded Parmesan on top. Terrible for me, but yum.

  35. 35.

    Elmo

    Favorite pasta dish:
    In 10 or 12 inch skillet, cover bottom with olive oil and pine nuts. Toast pine nuts until brown, seasoning with salt and turmeric (optional- use paprika or chili powder or really anything of that nature).
    Add an entire head of garlic, chopped coarse.
    Add sundried tomatoes and sliced black olives.
    Sauté for a bit to get the flavors together. Now add about a half cup to a cup of white wine and simmer for a bit while the pasta water heats.
    Sometimes I add spinach at this point.
    Add crumbled or chopped feta and let it thicken the sauce.
    Just before adding pasta, top dress with basil.
    My partner says it’s her favorite thing in the whole world.

  36. 36.

    cathyx

    Ok, all you garlic eaters want to think that you aren’t offensive and just some people are. I’ve got news for you. You all stink to high heaven. Really.

  37. 37.

    Violet

    @YellowJournalism: It’s super easy and fast. If you want to fancy it up, try adding lemon zest. Adds another interesting flavor.

    I routinely toss my pasta in olive oil and lemon juice when I’m not using tomato sauce. Adds a little zing to the whole thing. Lemon juice can discolor broccoli, so it might not work as well with this recipe if looks are of concern. If you toss the pasta in the olive oil/lemon juice first and have cooked the broccoli separately so it doesn’t get tossed with the lemon juice, it works fine.

  38. 38.

    NotMax

    Guessing that so many people no longer cook (as opposed to reheat) that supply and demand has kicked in with a vengeance?

    Went to the market yesterday, remembered while there that needed to restock on some spices, and was floored by the obscene prices on everything – every single thing – on the spice display shelves.

    Also too, the workers were putting Xmas candy (Xmas!) out for sale. On Halloween.

  41. 41.

    NotMax

    @jharp

    Might try honey for sweetness, and some flat beer as liquid, then simmer.

    Rather than mustard for kick, maybe a pinch or three of wasabi powder?

  45. 45.

    Schlemizel

    @cathyx:

    You sure he wasn’t a food worker on his way home after work? I eat a lot of garlic & I have been around people who eat it like snack food & have never had anyone notice that they smelled of garlic. But I have cleaned and crushed 50 heads of garlic on more than one occasion and the juice gets on your skin, hair everywhere and then you do smell for a while

  48. 48.

    Anne Laurie

    @cathyx:

    Ok, all you garlic eaters want to think that you aren’t offensive and just some people are. I’ve got news for you. You all stink to high heaven. Really.

    Yeah, garlic does ‘exudate’ from the pores & lungs. Only cure is to eat some yourself, then you won’t notice!

    My supertaster Norwegian-American Spousal Unit grew up in the Midwest in the 1950s… the first foreign restaurant in his town was a pizzeria, and that didn’t open till the mid-1960s. It took time & patience, but he gradually learned to tolerate, and eventually enjoy, the Stinking Rose. He’ll never be happy with chili-based cooking, but he’s quite fond of caeser salads and garlic pizza!

  52. 52.

    Violet

    @cathyx: Are you allergic to garlic? I used to work with a woman whose husband (who also worked there but in a different department) was allergic to garlic. They were so nice and I remember her explaining how complicated it was for them to eat out. I felt bad for her because it really limited what she could do since he had to be so careful.

  55. 55.

    NotMax

    @Maude

    You betcha.

    Mentioning canned tuna reminded me to pass something along for those who might enjoy:

    Simple cannot make tuna salad for sandwiches anymore without mixing some wasabi paste (to taste) in with the mayo. Yum city.

  57. 57.

    cathyx

    @Violet: No, I can eat garlic without problem, I just can’t stand the smell of someone who has eaten it. They reek to high heaven. It’s overwhelming and I hate it.

  58. 58.

    J.W. Hamner

    The easiest pasta dish I know is the Marcella Hazan one that lit the food blogs on fire a couple of years ago… you need a 32 oz can of tomatoes, an onion, butter, and dried pasta and you are good to go. Here’s Smitten Kitchen’s rendition.

    Also just this week made a “lighter” fettuccine alfredo from Cook’s Illustrated that is half and half, cornstarch, nutmeg, and pasta. Not a staple at this point, but I will certainly make it again.

  60. 60.

    Ash Can

    @Yutsano: Funny you should mention aglio olio. That’s one of my main go-to meals, as well as a family recipe that goes back generations to my ancestors’ home in the Appenine Mountains. My family’s recipe calls for mincing the garlic and adding a can of anchovies (the anchovies disintegrate in cooking and blend into the oil). And we skip the cheese and parsley.

    A seat-of-the-pants variation that I made tonight is to add a can of diced or crushed tomatoes to the garlic, anchovies, and oil and season with basil, oregano, and black pepper. Easy, fast, and delicious.

  61. 61.

    HRA

    @cathyx:

    I cannot stand the smell of garlic on anyone as well and for as long as I can remember. It’s even when it’s a faint smell due to a salad dressing.
    The occasion I remember very well about garlic was when my Mom and I came home one late evening after a trip to Ohio. My Dad must have ate garlic for every meal. I could smell it at the door. I did not sleep at home that night. I went to my sister’s house and slept on a lounge chair.

  63. 63.

    Cmm

    @PsiFighter37:

    Add a can of tomato soup to that recipe and you have slumgullion, a recipe my mom got from her grandfather. Oh, some onion and green pepper too. Sadly, my girlfriend doesnt like it so I don’t make it too much these days.

    Our go to recipe for don’t want to cook days: boil water, put in frozen mini cheese ravioli. While they are cooking, follow microwave instructions to heat up a package of creamed spinach. Ravioli finishes cooking at same time as spinach does. Drain ravioli, put in bowls, split creamed spinach between the two servings, and nom. Not low fat by any stretch, but yummy and quick. Doesn’t really scale that well for more than two servings tho.

  64. 64.

    Cmm

    @NotMax:

    Go to Big Lots or Dollar Tree, they have the common spices for much less. We have DeKalb Farmers Market in Atlanta where spices are sold by weight and are MUCH less expensive than the supermarket.

    Also, the next few weeks are a great time to stock up on baking supplies for the next year, as they all go on sale for Tgiving and Xmas cooking.

  65. 65.

    yam

    Thai curry paste is a wonderful thing to have in the kitchen (I have red, green and yellow) for a quick zap of flavor for just about anything. A touch of green curry paste in deviled eggs is awesome…

  66. 66.

    bemused senior

    Turkey-Spinach Burritos

    Saute a pound of ground turkey.

    Add a 20 oz bag of frozen spinach (if it is a wet brand, thaw it first and press out the moisture.)

    Add a cup or two of a good thick salsa — I use the Safeway store brand, Select.

    Cook until the moisture is reduced.

    Add a 1/2 to 1 package of grated Mexican cheeses.

    Serve with warmed tortillas — small corn ones for soft tacos, larger wheat ones for burritos.

    ETA The vagueness about the salsa and cheese amounts is because you can vary to taste.

  67. 67.

    Chris in DC

    Puttanesca:

    6-8 anchovy fillets, mashed to a paste
    2 tablespoons unsalted butter, softened
    2 tablespoons olive oil
    1/2 teaspoon red pepper flakes, or to taste
    1 pinch dried oregano (Turkish/Mediterranean variety)
    3-4 tablespoons capers in brine or vinegar (not rinsed), plus a little of the brine
    2-3 tablespoons garlic, minced (use more or less according to taste)
    1 28-oz can crushed tomatoes (preferably San Marzano)
    1/4 cup kalamata olives, pitted and sliced
    1 pound dried spaghetti
    2 tablespoons basil chiffonade (optional)
    salt and pepper, to taste

    Bring a large pot of well-salted water to a rolling boil. Whip anchovy paste with softened butter and set aside.

    Heat olive oil in a skillet or saute pan over medium-low. When the oil shimmers, add pepper flakes and oregano. When they begin to sizzle, add capers and a splash of caper brine. (A cover or splatter screen might come in handy here.) Saute for a couple of minutes, delighting in the heady aroma of fried capers now filling your kitchen/apartment/household. Add garlic and a pinch of salt, stir well, and continue to saute, stirring to make sure the garlic doesn’t burn, until golden and soft, a couple of minutes. Stir in the tomatoes and olives, reduce to a simmer, and cover partially. Simmer about 10 minutes, stirring occasionally.

    Begin cooking the pasta once you have added the tomatoes and olives to the sauce. Cook until just al dente, 8 or 9 minutes. When the pasta has about 3 minutes left, stir the anchovy-butter mixture into the sauce and continue to simmer. Drain pasta, reserving 1/2-1 cup cooking water. Toss pasta with sauce and a little of the water. Season to taste with salt, pepper, and basil, if using.

  68. 68.

    Chris in DC

    Linguine with Scallops:

    3 tbsp unsalted butter, divided
    2 green onions, thinly sliced
    1 red chile (fresno or red jalapeno), seeded and thinly sliced
    2 tbsp flat-leaf parsley, finely chopped (plus more for garnish)
    1/2 lb sea scallops (slice them into 1/4-1/2 inch disks)
    flour for dusting
    1/4 cup brandy
    1/2 cup fish stock or clam juice
    1 lb linguine (fresh is best here, but dried works. Just adjust the cooking time.)

    Melt 2 tbsp of the butter in a large skillet over moderate heat. Add green onions, chile pepper, and 2 tbsp parsley and saute a couple minutes. Dust the scallops with flour, shake off excess, raise the heat to medium-high, and add to the pan with the aromatics. Saute a minute or two.

    Raise the heat to high, add brandy, and flame. Once the flaming subsides, add the fish stock or clam juice, reduce heat, and simmer a minute. Remove from heat and cover.

    Meanwhile, bring a large pot of well-salted water to a boil. Cook the linguine according to directions–if it’s fresh, it shouldn’t take more than two or three minutes. Dried should take 9 or 10. Drain, reserving about a 1/2 cup of the pasta cooking water.

    Return the pan to heat, add the pasta and a little of the cooking water, and toss. Season to taste with salt and pepper, and garnish with chopped parsley.

  69. 69.

    Chris in DC

    Linguine with Scallops:

    3 tbsp unsalted butter, divided
    2 green onions, thinly sliced
    1 red chile (fresno or red jalapeno), seeded and thinly sliced
    2 tbsp flat-leaf parsley, finely chopped (plus more for garnish)
    1/2 lb sea scallops (slice them into 1/4-1/2 inch disks)
    flour for dusting
    1/4 cup brandy
    1/2 cup fish stock or clam juice
    1 lb linguine (fresh is best here, but dried works. Just adjust the cooking time.)

    Melt 2 tbsp of the butter in a large skillet over moderate heat. Add green onions, chile pepper, and 2 tbsp parsley and saute a couple minutes. Dust the scallops with flour, shake off excess, raise the heat to medium-high, and add to the pan with the aromatics. Saute a minute or two.

    Raise the heat to high, add brandy, and flame. Once the flaming subsides, add the fish stock or clam juice, reduce heat, and simmer a minute. Remove from heat and cover.

    Meanwhile, bring a large pot of well-salted water to a boil. Cook the linguine according to directions–if it’s fresh, it shouldn’t take more than two or three minutes. Dried should take 9 or 10. Drain, reserving about a 1/2 cup of the pasta cooking water.

    Return the pan to heat, add the pasta and a little of the cooking water, and toss. Season to taste with salt and pepper, and garnish with chopped parsley.

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