Mediterranean Pasta with Shrimp + Feta

Quick and Easy Pasta that is full of all the mediterranean flavours that we all love!

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So sometimes you just need dinner to be ready super quickly right! Now, while you can always open a jar of pasta sauce and toss it over some noodles why would you do that when you can make this Mediterranean Pasta in no time at all!

So here’s the thing - the most time-consuming part of this dish is waiting for things to marinade! So literally you can be sitting on the patio with a glass of wine while this is happening, or of course, running around like a crazy person getting all of the millions of things done that are always on that darn to-do list. But either way - when your ready to start cooking, this meal will be on your plate in less than 30 minutes - how great is that!

Now, this isn’t your traditional saucy pasta, but it does pack a lot of punch when it comes to flavour, so I promise you, you won’t miss the sauce one bit. Plus, it feels lighter and “healthier” which is what we're all looking for in the summer right?

The other thing to talk about - pasta water. Have you guys been keeping a cup of your starchy water to help bring your pasta sauce together? If you haven't, you are seriously missing out. It is the perfect way to add extra seasoning (because you're salting your water right) as well as to thicken it all up and brings it all together. Honestly, if you're not doing this start, I promise you will never go back!

So next time you're in a big hurry or you are just feeling like you need something super simple yet flavourful whip this up - it’s fancy enough to serve guests yet simple enough for any night of the week!

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prep time 20 minutes + 2 hours to marinade

cook time 20 minutes

total time 40 minutes + 2 hours to marinade

servings 4 - 6

Ingredients

1 lb shrimp - peeled + deveined with the tail off

4 cloves of garlic

1/2 cup white wine

1 lemon

1 - 8oz jar of sun-dried tomatoes

1 tsp oregano

1/2 tsp red pepper flakes

1 lb cherry tomatoes

1/2 cup fresh parsley

4 oz feta

1/2 lb gigli pasta (or any pasta you like)

1/2 cup black olives

Olive oil

salt + pepper to taste

Instructions

In a ziplock bag place shrimp, thinly sliced garlic and white wine. Marinade for 1-2 hours in the refrigerator.

In a medium bowl combine sun-dried tomatoes that have been thinly sliced, the zest of the lemon, oregano, red pepper flakes and cherry tomatoes that have been halved or quarter depending on the size. Place in the refrigerator for 1-2 hours.

Bring a large pot of salted water to a boil and cook your pasta according to the package.

Place a small amount of olive oil in a large frying pan over medium heat. Place each shrimp into the pan and cook on each side until they just turn pink. Once both sides are pink squeeze in the juice of the lemon, add in the wine marinade and simmer for 1-2 minutes - being sure not to overcook the shrimp. Remove the shrimp from the pan leaving the wine behind. Bring the wine back to a simmer and allow to reduce by half then set aside.

Once your pasta is cooked reserve 1 cup of the cooking water before draining the noddles. Place drained pasta back into the large pot then add in shrimp, sun-dried tomatoes, reduced wine, parsley, black olives and half of the reserved pasta water. Stir well then season with salt + pepper, adding remaining pasta water if needed. Top with crumbled feta and serve immediately.

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Fresh Tomato Pasta with Garlic + Basil Bruschetta

This fresh tomato pasta is perfect all on its own, but top it off with flavourful bruschetta and it throws it over the top.

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So this fresh tomato pasta is a staple in our house, it’s super easy, requires mainly fresh ingredients, and makes you feel good about eating a big bowl of pasta.

While I also really love classic pasta sauce that is slowly cooked and has flavours developed over time, I kinda think that it’s more of a winter, cold-weather meal. That being said, even though it’s summer and hot outside it doesn’t mean you still don’t crave a hearty bowl of pasta every now and then, and so that is where this version comes in. It’s fresh, comes together in no time at all, and is topped off with super yummy bruschetta - the perfect summer meal!

Now, if you have never thought of putting fresh tomatoes on top of your pasta you are seriously missing out. It adds a perfect contrast and really brings this dish to the next level - plus it’s using all the ingredients that you already have so it's super easy to do!

I like to add a bit of Italian sausage into this as well but it is just as delicious vegetarian. You can sub the chicken stock for veggie stock and serve any of your non-meat-eating friends. Even throw it over zucchini noodles for a carb-free option. Seriously, the options are endless so make it any way that works for you and your family - but don’t skip the bruschetta - seriously, it's key and once you try it you will never to back to eating it without!

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prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 4 - 6

Ingredients

1 tbsp olive oil

1/2 white onion

1 lb sweet Italian sausage

5 cups chopped tomatoes

3 cloves of garlic

1 cup chicken stock

5 tbsp tomato paste

1 cup parmesan cheese

1 tsp balsamic vinegar

6 basil leaves

salt + pepper

1 lb orecchiette (or your favourite pasta)

Instructions

Bring a large pot of salted water to a boil and cook pasta according to package.

In a large saucepan add in olive oil chopped onion and cook until onions are translucent. Add in sausage and cook over medium/high heat until sausage is cooked through.

To the saucepan add in chopped tomatoes and garlic and cook for 3-4 minutes or until tomatoes are very soft. Add in chicken stock and simmer 10 minutes.

To the sauce add in tomato paste, freshly grated parmesan cheese, balsamic vinegar, thinly sliced basil leaves and salt + pepper to taste. Add in drained pasta and stir to fully combine. Top each serving with a good amount of bruschetta.

Bruschetta

1 1/2 cup chopped tomatoes

4 cloves of garlic

6 basil leaves

1 tsp olive oil

salt + pepper

In a small bowl combine finely chopped tomatoes, garlic + basil leaves. Drizzle with olive oil and season with salt + pepper to taste.

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Ravioli with Peas, Mint and Pistachio Crumble

Ravioli with Peas, Mint and Pistachio Crumble - my version of Eataly’s Ravioli di Piselli.

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Ravioli with Peas - I must admit that initially, this wasn't a combination that sounded tasty, but then I tried it!!!

Last weekend we went to Eataly, one of my favourite places in LA, I mean seriously, It’s like Disneyland for food lovers especially Italian food lovers. If you ever have the opportunity to visit you must, plus they have locations in Vegas, Chicago, NYC and Boston so you have options. Seriously, if you want to make an amazing dinner that is simple yet so flavourful this is the place to visit. Just the mozzarella alone is worth the drive!

Now after you admire all of the amazing cheese and pasta you absolutely must visit one of the many food options. For us this weekend it was a necessity to have an Aperol spritz and some pasta, so while perusing the menu I was intrigued by their Ravioli di Piselli aka Ravioli with Peas.

So despite being unsure I went for it and let me say - I was instantly in love. Nothing is better than eating a meal and then dreaming of when you can return to have the exact same thing! So needless to say I needed to make a version of this to appease my ravioli needs.

Now while my version is a scaled down it is still super delicious. The Eataly version has pea and mint stuffed ravioli my version is a bit more weeknight friendly with a cheese ravioli and pea “sauce”. You get all of the spring pea flavours without all of the work.

This is a meal that you can whip up in less than 30 minutes yet looks fancy enough to serve at any dinner party. So if you can't run to Eataly tonight make this version - it will meet all of the Peas and Pasta needs you didn't even know you had!

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prep time 15 minutes

cook time 15 hour

total time 30 minutes

servings 4

Ingredients

1/4 cup pistachio

1/4 cup panko

1 cup peas + 1/4 cup

5 mint leaves

6 tbsp salted butter

1 lemon

1/2 tsp salt

pepper to taste

1/4 cup parmesan cheese

1 lb cheese ravioli

Instructions

In a small frying pan combine finely chopped pistachios and panko and cook over medium/high heat until browned - approx. 5 minutes (stir constantly to avoid burning).

Cook ravioli according to directions on the package. Meanwhile, in a food processor place the peas and mint leaves and blend until smooth. Add butter to a large saucepan and allow to melt completely then add in the zest of your lemon, salt, pepper, finely grated parmesan and the pea puree. Whisk until it comes together and is smooth.

Drain the ravioli setting aside 1/4 cup of the pasta water. Whisk the water into the sauce then toss with the ravioli and remaining peas. To serve divide between 4 plates then top with the pistachio crumble.

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30 minute Pasta with Tomatoes and Spinach

This pasta with fresh tomatoes and spinach comes together in less than 30 minutes. The perfect weeknight dinner for those busy days!

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So I don’t know about you guys but I have been totally into watching Tidying Up on Netflix lately. It's making me want to reorganize every room in my house and get rid of all of the things that I really don’t need. It’s amazing just how much stuff you can accumulate in just a few short years of living someplace.

So if you're like me and your presently more focused on organizing and decluttering than on making dinner you may need something you can throw together quickly so that you aren’t taking too long away from the real task at hand.

I always think it’s great to have a few meal options that you can put together quickly for those busy nights. This one is great because even though it’s a bit decadent with the cream cheese it also has an entire bag of spinach and a bunch of fresh tomatoes so it’s almost like you are also having a salad with your pasta!

I don't know about you but it always amazes me at how much fresh spinach you can add into pasta sauce. It is honestly one of the easiest ways to add in some veggies in a typically veggie lacking meal.

So if your looking for something quick to whip together tonight this meal is sure to do the trick, and if you haven't watch Tidying Up yet do it, your house will thank you!

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prep time 10 minutes

cook time 20 hour

total time 30 minutes

servings 4

Ingredients

2 cups uncooked pasta

1 1/2 cup mushrooms

1 - 28 oz can of diced tomatoes

1 bag fresh spinach

1 - 220g herb and garlic cream cheese

1 small jar marinated artichoke hearts

1 1/2 cups fresh tomatoes

1 tbsp olive oil

salt + pepper

Instructions

In a large pot bring salted water to a boil. Once boiling add pasta and cook as per directed on package.

In a large pan place quartered mushrooms and sauté in olive oil for 5 minutes. Add canned tomatoes, cream cheese, spinach and artichoke hearts and stir until combined and heated through.

Once pasta is cooked drain and add to sauce. Toss until combined. Add in freshly chopped tomatoes and season to taste with salt + pepper.

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