Ingredients
Method
Spinach and Ricotta Stuffed Shells
- Preheat your oven to 375°F (190°C). Cook the pasta shells according to the package instructions until they’re al dente. Drain and let them cool on a kitchen towel to prevent sticking.
- In a bowl, mix ricotta, chopped spinach, half of the mozzarella, and Parmesan. If you’re using an egg, blend it in now along with salt and pepper.
- Once the shells are cool, carefully stuff each one with the creamy filling.
- Spread a layer of marinara sauce in a baking dish and arrange the stuffed shells on top.
- Pour more sauce over the shells and sprinkle with the remaining mozzarella. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes or until bubbly and golden.
Lemon Garlic Shrimp Pasta
- Boil water in a large pot and cook the linguine until it’s al dente; reserve a cup of pasta water, then drain.
- While that’s cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about a minute.
- Toss in the shrimp and cook until pink, around 2-3 minutes per side.
- Add lemon juice, zest, and white wine, stirring to combine.
- If you like a bit of heat, sprinkle in red pepper flakes. Mix the cooked pasta into the skillet, adding reserved pasta water as needed to create a smooth sauce.
- Season with salt, pepper, and fresh parsley just before serving.
Creamy Avocado Pasta
- Cook your choice of pasta according to the package directions.
- Blend the avocados, garlic, lemon juice, olive oil, basil, salt, and pepper in a food processor until smooth and creamy. Adjust seasoning as needed.
- Once the pasta is cooked and drained, mix it with the avocado sauce until every strand is coated beautifully. If it feels too thick, don’t hesitate to add a splash of pasta water.
Nutrition
Notes
Feel free to experiment with fillings and serve with recommended pairings. Use fresh herbs for enhanced flavor.