Category Archives: pasta recipes

Easy and tasty pasta recipes.

Creamy Fettuccine with Peas, Salmon, and Dill

This is my attempt to make fettuccine just a little bit healthy!

This creamy pasta dish is great for a guilty pleasure meal.  If you’re not big on fish, use chopped chicken and broccoli instead of salmon and peas.  You could read my recipe for Pasta Alfredo with Chicken and Broccoli that I posted a couple of years ago.  I still make it at least a couple times a month.

The dill in this dish is optional, but it really does enhance the flavor of the salmon.  It’s a great recipe for spring and perfect with a side salad and a cold beer.

Creamy Fettuccine with Peas, Salmon, and Dill


  • 1 box of fettuccine
  • ½ bag of frozen peas
  • 2 salmon fillets
  • 1 jar creamy alfredo sauce
  • 3-4 tablespoons chopped fresh dill


1.  Cook the pasta according to package directions.  When the pasta is at an al dente stage, add the peas and cook until the pasta is soft.

2.  Drain pasta and peas and place back in the pot.  Add the sauce and mix to combine.

3.  Season salmon with salt and pepper.  Add to a hot pan and cook about 3-5 minutes per side.  Use a fork and flake the salmon into small bite sized pieces.  Add salmon to pasta and mix to combine.  Add dill right before serving and mix until combined.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pasta with Baked Cherry Tomatoes

Spaghetti with marinara sauce is a go-to staple for thousands of families.  It’s cheap, easy, and almost always satisfying.  But if you’re looking for something a little more “grown up”, consider pasta con pomodori al forno, or pasta with baked cherry tomatoes.  The tomatoes still give you the taste of sauce without the mess.

pasta with baked cherry tomatoes


3 pints cherry tomatoes, halved
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata

Arrange a rack in the center of the oven, and heat to 350 degrees.

Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.

Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.

As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.

When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.

Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lasagna Roll-Ups

Happy Monday, everyone!  What an Oscar weekend, huh?  I’m just so happy that The King’s Speech took best picture.  What a phenomenal movie.  If you haven’t seen it yet, please, PLEASE check it out.  It deserved every award it won and more (um…probably should have gotten best score, in my humble opinion).

And may I say A+ to Mila Kunis for her flirty, yet romantic, lilac gown.  Best dressed, I thought…by far.

Okay, back to food.  Lasagna is maybe one of the best dishes ever.  It’s comforting and cheesy and just hits the spot on cold wintery days; however, I’m just one person…so I rarely make a whole lasagna because then I’ll be eating it for a month.  So I’ve resorted to lasagna roll ups…which are great because you can make 1 or 20…and if you’re not a huge fan of sauce, mushrooms, meat, etc., you can customize each roll to suit the needs of you or your diners.

Lasagna Roll Ups


10 lasagna noodles, cooked and drained

1 container ricotta cheese (15 oz. should get you through 10 noodles…depending on how much you use)

2 cups shredded mozerella cheese

1 cup shredded parmesean cheese



garlic powder

canned tomato sauce

Lay your cooked noodles out on a flat surface.  Spread each noodle with ricotta cheese and lightly sprinkle with mozzarella and Parmesan.  Add salt, pepper, and garlic powder to taste.  Repeat for each noodle.

Ready to Roll!

Slowly roll up the noodles and place in a 9×13″ pan.  Bake for 20-25 minutes at 375 degrees…or until the cheese is melted and your roll ups are warm all the way through.

Remove from oven and top with sauce.  Tah dah!

For left overs, try this:  Reheat roll ups on the stove top to give the lasagna noodle a crunch.  It’s like a totally different food!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 


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Pasta Alfredo with Chicken and Broccoli

When I was in college, I had one or two go-to recipes that I could whip up easily and that would last me through the week.  This pasta dish was my favorite.  I would usually make it on Sunday and it was enough to get me through until the end of the week.  Bonus, it’s just as good cold as it is warm…and as is the case with most pasta dishes, it’s better the second day.

Pasta Alfredo with Chicken and Broccoli

What You’ll Need:

1-2 chicken breasts

1 lb. box penne, gemelli, or spiral pasta

2 cups chopped frozen broccoli (about half of a 28 oz. bag of chopped frozen broccoli)

1 24 oz. jar Alfredo sauce

1/2 cup parmesean cheese (optional)

Salt and pepper to taste

1.  Cook your pasta according to the directions on the box.

2.  As your pasta cooks, cook your chicken breasts either on the stove or in a Forman grill.  Let the chicken rest for a minute or two after cooking.  Thinly slice your chicken into strips and set aside.

3.  Cook your broccoli in the microwave according to the directions on the bag.  If there are no directions, place the broccoli in a bowl and cover it with a lid that will allow for steam to escape.  Add some water to the bowl and put it in the microwave until tender, usually about 5 minutes.  When it’s done, drain it and set aside.

4.  Once your pasta is done cooking, drain it and put it back in the pot.  Add the jar of Alfredo sauce and the broccoli.  Turn the heat down to low to warm up the sauce.  Stir it all together for about a minute or two and then add the cheese (optional), salt, and pepper.  Mix until combined.

5.  You can either plate the pasta and top it off with the chicken slices or mix the chicken right into the pasta itself.

Just as good cold as it is warm!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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