Simple Healthy Recipes Description
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Shrimp, Leek, and Spinach Pasta
Ingredients
3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
• finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)
Directions
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
Tortellini With Broccoli Pesto
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into florets
kosher salt and black pepper
1 cup fresh flat-leaf parsley leaves
1/4 cup olive oil
2 tablespoons toasted pine nuts
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
1 pound fresh or frozen cheese tortellini
Directions
Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
Serve sprinkled with more Parmesan.
Linguine With Asparagus and Pine Nuts
Ingredients
12 ounces linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan (about 3 ounces)
Directions
Cook the pasta according to the package directions; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.
Ingredients
3/4 pound gemelli, fusilli, or other short pasta
2 tablespoons unsalted butter
2 leeks (white and light green parts only), halved lengthwise then crosswise
kosher salt and black pepper
1 pound peeled and deveined medium shrimp (raw)
• finely grated zest of 1 lemon
3/4 cup heavy cream
10 ounces baby spinach (about 12 cups)
Directions
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
Tortellini With Broccoli Pesto
Ingredients
1 bunch broccoli (about 1 pound), trimmed and cut into florets
kosher salt and black pepper
1 cup fresh flat-leaf parsley leaves
1/4 cup olive oil
2 tablespoons toasted pine nuts
1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
1 pound fresh or frozen cheese tortellini
Directions
Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
Serve sprinkled with more Parmesan.
Linguine With Asparagus and Pine Nuts
Ingredients
12 ounces linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan (about 3 ounces)
Directions
Cook the pasta according to the package directions; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.
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