Ingredients:

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A post shared by Dana Vento (@deevent)

• 8 ounces of pasta of your choice
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of crumbled feta cheese
• 2 cups of milk
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt
• Black pepper
• Pinch of nutmeg
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Add flour and whisk continuously to form a smooth roux.
2. Gradually pour in the milk, whisking constantly to avoid lumps.
3. Continue stirring until the sauce thickens, then add Dijon mustard, garlic powder, salt, black pepper, and a pinch of nutmeg. Mix well.
4. Reduce the heat to low and add the mozzarella, Parmesan, cheddar, and feta cheeses. Stir until the cheeses melt and the sauce is smooth.
5. Add the cooked pasta to the cheese sauce, tossing to coat each piece evenly.
6. Cook for an additional 2-3 minutes until the pasta is heated through and coated in the luscious cheese blend.
7. Adjust seasoning if necessary. Garnish with fresh basil or parsley if desired. Enjoy the exciting twist in this gourmet four-cheese pasta that takes comfort food to a whole new level!

View this post on Instagram

A post shared by Meghan Rauckman (@epicure_with_meghan_and_nathan)

The post This 4-Cheese Pasta Has an Exciting Twist! appeared first on foodisinthehouse.com.

Versatility In Pairings

The broad and sturdy nature of pappardelle makes it an excellent canvas for a variety of sauces and toppings. Whether it’s a rich and hearty ragu, a creamy Alfredo sauce, or a light and fresh tomato basil sauce, pappardelle can hold its own against any flavor profile. Its wide surface area allows sauces to cling to every strand, ensuring each bite is bursting with flavor. Additionally, pappardelle pairs well with both meat-based and vegetarian sauces, making it a versatile option for any palate.

Textural Pleasure

Pappardelle’s thickness and width provide a satisfying chewiness that elevates the pasta-eating experience. The substantial texture of pappardelle creates a delightful contrast to the sauces it accompanies, offering a more substantial bite that pasta lovers crave. Whether cooked al dente for a slightly firm texture or cooked longer for a softer bite, pappardelle maintains its integrity, adding a satisfying mouthfeel to every dish.

View this post on Instagram

A post shared by paolo (@paolomex_food)

Elegant Presentation

The wide ribbons of pappardelle not only contribute to its delicious taste and texture but also make for an elegant presentation on the plate. Whether twirled into a nest-like mound or elegantly draped across the dish, pappardelle adds visual appeal to any meal. Its impressive size and shape make it a standout choice for special occasions or when entertaining guests, instantly elevating the dining experience from ordinary to extraordinary.

View this post on Instagram

A post shared by Italy Food Porn Firenze (@italyfoodprnfirenze)

The post 3 Reasons Pappardelle Pasta is the Best appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Receitas rápidas e práticas (@cozinhandopara2ou1)

Ingredients:

• 12 ounces of fettuccine pasta (or pasta of your choice)
• 1/2 cup of unsalted butter
• 1 cup of heavy cream
• 2 cloves of garlic, minced
• 1 cup of grated Parmesan cheese, plus extra for garnish
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish (optional)

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A post shared by @mitoperfect

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
3. Pour the heavy cream into the skillet and bring it to a simmer, stirring occasionally. Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
4. If the sauce is too thick, you can add some of the reserved pasta cooking water, a little at a time, until you reach your desired consistency.
5. Season the Alfredo sauce with salt and black pepper to taste, adjusting as needed. Add the cooked fettuccine pasta to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
6. Cook for another 1-2 minutes until the pasta is heated through and coated in the sauce. Remove the skillet from the heat and transfer the Pasta Alfredo to serving plates. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.

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A post shared by Unger‘s KITCHEN (@ungers_kitchen)

The post Try Making Pasta Alfredo at Home appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Themealsicooked (@themealsicooked)

Ingredients:

• 1 large eggplant, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tin of diced tomatoes
• 1/4 cup of tomato paste
• 1/4 cup of green olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Cooked pasta of your choice (spaghetti, penne, or rigatoni)

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A post shared by YURIKO (@cookies77oven)

Instructions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Return the cooked eggplant to the skillet, then add the diced tomatoes, tomato paste, sliced olives, capers, red wine vinegar, honey or sugar, and red pepper flakes if using. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
3. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a cup of pasta water. Add the cooked pasta to the skillet with the caponata sauce, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to taste. Serve the pasta topped with fresh basil leaves for garnish. Enjoy this flavorful caponata sauce with Pasta as a delicious and satisfying dinner that’s sure to delight your taste buds!

The post This Caponata Sauce With Pasta Recipe is a Delicious Dinner appeared first on foodisinthehouse.com.

Ingredients:

• 2 boneless chicken breasts
• salt to taste
• black pepper to taste
• grated parmesan to taste
• 1 cup basil pesto
• 3/4 pounds gemelli or penne pasta
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1/2 cup chicken broth

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A post shared by Grace (Vallo) Bianco (@tastefullygrace)

Instructions

1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Put the chicken into the skillet and cook for about 4 minutes per side, until both sides are golden. Pour broth into the skillet and cook for another 2 to 5 minutes.
2. Allow chicken to cool. In a large pot of salted boiling water, cook the pasta according to the package’s instructions, until al dente.
3. In the pot, add tomatoes, a 1/4 teaspoon salt, and some pepper. Once the tomatoes cook slightly, return the chicken and the pasta to the pot and add the pesto, vinegar, and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle parmesan before serving.

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A post shared by SaladJar (@saladjar_jo)

The post This Chicken Pesto Pasta is The Perfect Weeknight Recipe appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tina Prestia/Tina’s Table (@tinastableitaly)

Ingredients:

• A large handful of carrot tops
• 1 cup of walnuts
• A handful of fresh baby spinach
• A handful of basil leaves
• 2 tablespoons of olive oil
• ½ cup of cashews
• ½ cup of milk
• Juice of half a lemon
• Salt to taste
• 1 cup of parmesan

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A post shared by Rachel Smith (@r.is4.rachel)

Instructions:

1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

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A post shared by Diana (@didi__bg)

The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Humble Servants Homestead (@humble_servants_homestead)

Ingredients:

• 1 broccoli
• 4 cloves of garlic
• 2 tablespoons of olive oil
• 12 ounces of fusilli
• 1 cup of pasta water
• Salt to taste

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A post shared by La Tua Pasta (@latuapasta)

Instructions:

1. Begin by chopping broccoli roughly. Boil the broccoli in salty water for about 15 minutes until very soft. Make sure to not add too much water when boiling, but just enough to cover the broccoli.
2. Meanwhile, cook your fusilli in very salty water and keep a cup of the pasta water when draining.
3. Add your chopped garlic to broccoli and water. Remove from the heat add olive oil and blend. It should be very thick and creamy. If it’s too thick, you can add pasta water. Heat through to cook the garlic and salt to your preference.
4. Add the cooked fusilli to the sauce and you are ready to serve. Add any parmesan, lemon, and black pepper if you fancy it, but it’s not necessary.

The post Try This Super Simple 3-Ingredient Pasta Sauce! appeared first on foodisinthehouse.com.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎• I l e n i a G u a r n e r i •‎‏ (@‏‎ileniaguarn‎‏)‎‏

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

הצגת פוסט זה באינסטגרם

‏‎פוסט ששותף על ידי @‏‎feay_eats‎‏‎‏

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Zuzana Lanczova‎‏ (@‏‎zuzanlan‎‏)‎‏

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Kósa Gabriella (@rakottkert)

Ingredients:

• 12 ounces of spaghetti or fettuccine pasta
• 2 medium zucchinis, spiralized or thinly sliced into ribbons
• 4 large eggs
• 1 cup of grated Parmesan cheese, plus extra for serving
• 4 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Red pepper flakes (optional, for added heat)
• Fresh basil leaves, chopped (for garnish)

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A post shared by Food with Love (@foodwithlove_ae)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
2. In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper until well combined. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes, or until they are just tender but still retain a slight crunch. Remove from the skillet and set aside.
4. In the same skillet, add the cooked pasta and sauté for 1-2 minutes to heat through. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta, stirring quickly and continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
5. If the sauce seems too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Once the pasta is well coated with the creamy sauce, gently fold in the sautéed zucchini ribbons until they are evenly distributed throughout the dish.
6. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve your food hot, garnished with extra-grated Parmesan cheese and chopped fresh basil leaves for a burst of flavor and color.
7. Enjoy this fresh and flavorful twist on the classic Carbonara with your loved ones, savoring each delicious bite and reveling in the satisfying combination of creamy pasta and tender zucchini ribbons.

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A post shared by Alissa Timoshkina (@alissatimoshkina)

The post Have You Ever Made a Vegetarian Zucchini Carbonara? appeared first on foodisinthehouse.com.

Goodles

Who said mac & cheese can’t be nutritious? Goodles gives a classic a healthy upgrade by creating products that are high in protein, fiber, and 21 different plant-based nutrients. With a variety of flavors like black truffle and cheddar, cacio e pepe, and hatch chile popper, you’d never know you were eating anything other than regular pasta—perfect for picky eaters or anyone looking for a fun and easy meal.

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A post shared by GOODLES (@allgoodles)

Cabot

Cabot Creamery has been making cheese for over 100 years , so we think it’s only natural that they’ve decided to break into the mac & cheese market. Its new line contains 6 flavors including Yellow Cheddar, Pepper Jack, and 4 cheese Italian, all made with organic pasta and no artificial ingredients.

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A post shared by Cabot Creamery Cooperative (@cabotcreamery)

Annie’s

In a world once dominated by blue boxes containing packets of neon yellow “powdered cheese products,” Annie’s was one of the first brands to create a less-processed alternative. Most iconic is its Shells & White Cheddar, though the company also offers a variety of other traditional and even vegan flavors.

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A post shared by Annie’s Homegrown (@annieshomegrown)

The post The Best Boxed Macaroni & Cheeses appeared first on foodisinthehouse.com.

Ingredients:

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A post shared by Dana Vento (@deevent)

• 8 ounces of pasta of your choice
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of crumbled feta cheese
• 2 cups of milk
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt
• Black pepper
• Pinch of nutmeg
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Add flour and whisk continuously to form a smooth roux.
2. Gradually pour in the milk, whisking constantly to avoid lumps.
3. Continue stirring until the sauce thickens, then add Dijon mustard, garlic powder, salt, black pepper, and a pinch of nutmeg. Mix well.
4. Reduce the heat to low and add the mozzarella, Parmesan, cheddar, and feta cheeses. Stir until the cheeses melt and the sauce is smooth.
5. Add the cooked pasta to the cheese sauce, tossing to coat each piece evenly.
6. Cook for an additional 2-3 minutes until the pasta is heated through and coated in the luscious cheese blend.
7. Adjust seasoning if necessary. Garnish with fresh basil or parsley if desired. Enjoy the exciting twist in this gourmet four-cheese pasta that takes comfort food to a whole new level!

View this post on Instagram

A post shared by Meghan Rauckman (@epicure_with_meghan_and_nathan)

The post This 4-Cheese Pasta Has an Exciting Twist! appeared first on foodisinthehouse.com.

Versatility In Pairings

The broad and sturdy nature of pappardelle makes it an excellent canvas for a variety of sauces and toppings. Whether it’s a rich and hearty ragu, a creamy Alfredo sauce, or a light and fresh tomato basil sauce, pappardelle can hold its own against any flavor profile. Its wide surface area allows sauces to cling to every strand, ensuring each bite is bursting with flavor. Additionally, pappardelle pairs well with both meat-based and vegetarian sauces, making it a versatile option for any palate.

Textural Pleasure

Pappardelle’s thickness and width provide a satisfying chewiness that elevates the pasta-eating experience. The substantial texture of pappardelle creates a delightful contrast to the sauces it accompanies, offering a more substantial bite that pasta lovers crave. Whether cooked al dente for a slightly firm texture or cooked longer for a softer bite, pappardelle maintains its integrity, adding a satisfying mouthfeel to every dish.

View this post on Instagram

A post shared by paolo (@paolomex_food)

Elegant Presentation

The wide ribbons of pappardelle not only contribute to its delicious taste and texture but also make for an elegant presentation on the plate. Whether twirled into a nest-like mound or elegantly draped across the dish, pappardelle adds visual appeal to any meal. Its impressive size and shape make it a standout choice for special occasions or when entertaining guests, instantly elevating the dining experience from ordinary to extraordinary.

View this post on Instagram

A post shared by Italy Food Porn Firenze (@italyfoodprnfirenze)

The post 3 Reasons Pappardelle Pasta is the Best appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Receitas rápidas e práticas (@cozinhandopara2ou1)

Ingredients:

• 12 ounces of fettuccine pasta (or pasta of your choice)
• 1/2 cup of unsalted butter
• 1 cup of heavy cream
• 2 cloves of garlic, minced
• 1 cup of grated Parmesan cheese, plus extra for garnish
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish (optional)

View this post on Instagram

A post shared by @mitoperfect

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
3. Pour the heavy cream into the skillet and bring it to a simmer, stirring occasionally. Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
4. If the sauce is too thick, you can add some of the reserved pasta cooking water, a little at a time, until you reach your desired consistency.
5. Season the Alfredo sauce with salt and black pepper to taste, adjusting as needed. Add the cooked fettuccine pasta to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
6. Cook for another 1-2 minutes until the pasta is heated through and coated in the sauce. Remove the skillet from the heat and transfer the Pasta Alfredo to serving plates. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.

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A post shared by Unger‘s KITCHEN (@ungers_kitchen)

The post Try Making Pasta Alfredo at Home appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Themealsicooked (@themealsicooked)

Ingredients:

• 1 large eggplant, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tin of diced tomatoes
• 1/4 cup of tomato paste
• 1/4 cup of green olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Cooked pasta of your choice (spaghetti, penne, or rigatoni)

View this post on Instagram

A post shared by YURIKO (@cookies77oven)

Instructions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Return the cooked eggplant to the skillet, then add the diced tomatoes, tomato paste, sliced olives, capers, red wine vinegar, honey or sugar, and red pepper flakes if using. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
3. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a cup of pasta water. Add the cooked pasta to the skillet with the caponata sauce, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to taste. Serve the pasta topped with fresh basil leaves for garnish. Enjoy this flavorful caponata sauce with Pasta as a delicious and satisfying dinner that’s sure to delight your taste buds!

The post This Caponata Sauce With Pasta Recipe is a Delicious Dinner appeared first on foodisinthehouse.com.

Ingredients:

• 2 boneless chicken breasts
• salt to taste
• black pepper to taste
• grated parmesan to taste
• 1 cup basil pesto
• 3/4 pounds gemelli or penne pasta
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1/2 cup chicken broth

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A post shared by Grace (Vallo) Bianco (@tastefullygrace)

Instructions

1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Put the chicken into the skillet and cook for about 4 minutes per side, until both sides are golden. Pour broth into the skillet and cook for another 2 to 5 minutes.
2. Allow chicken to cool. In a large pot of salted boiling water, cook the pasta according to the package’s instructions, until al dente.
3. In the pot, add tomatoes, a 1/4 teaspoon salt, and some pepper. Once the tomatoes cook slightly, return the chicken and the pasta to the pot and add the pesto, vinegar, and 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle parmesan before serving.

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A post shared by SaladJar (@saladjar_jo)

The post This Chicken Pesto Pasta is The Perfect Weeknight Recipe appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tina Prestia/Tina’s Table (@tinastableitaly)

Ingredients:

• A large handful of carrot tops
• 1 cup of walnuts
• A handful of fresh baby spinach
• A handful of basil leaves
• 2 tablespoons of olive oil
• ½ cup of cashews
• ½ cup of milk
• Juice of half a lemon
• Salt to taste
• 1 cup of parmesan

View this post on Instagram

A post shared by Rachel Smith (@r.is4.rachel)

Instructions:

1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

View this post on Instagram

A post shared by Diana (@didi__bg)

The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Humble Servants Homestead (@humble_servants_homestead)

Ingredients:

• 1 broccoli
• 4 cloves of garlic
• 2 tablespoons of olive oil
• 12 ounces of fusilli
• 1 cup of pasta water
• Salt to taste

View this post on Instagram

A post shared by La Tua Pasta (@latuapasta)

Instructions:

1. Begin by chopping broccoli roughly. Boil the broccoli in salty water for about 15 minutes until very soft. Make sure to not add too much water when boiling, but just enough to cover the broccoli.
2. Meanwhile, cook your fusilli in very salty water and keep a cup of the pasta water when draining.
3. Add your chopped garlic to broccoli and water. Remove from the heat add olive oil and blend. It should be very thick and creamy. If it’s too thick, you can add pasta water. Heat through to cook the garlic and salt to your preference.
4. Add the cooked fusilli to the sauce and you are ready to serve. Add any parmesan, lemon, and black pepper if you fancy it, but it’s not necessary.

The post Try This Super Simple 3-Ingredient Pasta Sauce! appeared first on foodisinthehouse.com.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎• I l e n i a G u a r n e r i •‎‏ (@‏‎ileniaguarn‎‏)‎‏

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

הצגת פוסט זה באינסטגרם

‏‎פוסט ששותף על ידי @‏‎feay_eats‎‏‎‏

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Zuzana Lanczova‎‏ (@‏‎zuzanlan‎‏)‎‏

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Kósa Gabriella (@rakottkert)

Ingredients:

• 12 ounces of spaghetti or fettuccine pasta
• 2 medium zucchinis, spiralized or thinly sliced into ribbons
• 4 large eggs
• 1 cup of grated Parmesan cheese, plus extra for serving
• 4 cloves of garlic, minced
• 1/4 cup of fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Red pepper flakes (optional, for added heat)
• Fresh basil leaves, chopped (for garnish)

View this post on Instagram

A post shared by Food with Love (@foodwithlove_ae)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
2. In a large mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper until well combined. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the zucchini ribbons and sauté for 3-4 minutes, or until they are just tender but still retain a slight crunch. Remove from the skillet and set aside.
4. In the same skillet, add the cooked pasta and sauté for 1-2 minutes to heat through. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the hot pasta, stirring quickly and continuously to coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
5. If the sauce seems too thick, gradually add some of the reserved pasta water, a little at a time, until you reach your desired consistency. Once the pasta is well coated with the creamy sauce, gently fold in the sautéed zucchini ribbons until they are evenly distributed throughout the dish.
6. Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired. Serve your food hot, garnished with extra-grated Parmesan cheese and chopped fresh basil leaves for a burst of flavor and color.
7. Enjoy this fresh and flavorful twist on the classic Carbonara with your loved ones, savoring each delicious bite and reveling in the satisfying combination of creamy pasta and tender zucchini ribbons.

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Goodles

Who said mac & cheese can’t be nutritious? Goodles gives a classic a healthy upgrade by creating products that are high in protein, fiber, and 21 different plant-based nutrients. With a variety of flavors like black truffle and cheddar, cacio e pepe, and hatch chile popper, you’d never know you were eating anything other than regular pasta—perfect for picky eaters or anyone looking for a fun and easy meal.

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Cabot

Cabot Creamery has been making cheese for over 100 years , so we think it’s only natural that they’ve decided to break into the mac & cheese market. Its new line contains 6 flavors including Yellow Cheddar, Pepper Jack, and 4 cheese Italian, all made with organic pasta and no artificial ingredients.

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Annie’s

In a world once dominated by blue boxes containing packets of neon yellow “powdered cheese products,” Annie’s was one of the first brands to create a less-processed alternative. Most iconic is its Shells & White Cheddar, though the company also offers a variety of other traditional and even vegan flavors.

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The post The Best Boxed Macaroni & Cheeses appeared first on foodisinthehouse.com.