Salmon and Spinach Alfredo Creamy Salmon and Spinach Alfredo Pasta with Garlic-Parmesan Sauce Ingredients: 2 tablespoons olive oil 2 salmon fillets (about 6 oz each), skin removed Salt and pepper, to taste 3 cloves garlic, minced 2 cups fresh spinach, roughly chopped 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese 1/2 teaspoon lemon zest 8 oz fettuccine or linguine pasta 1 tablespoon butter (optional) Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package instructions in salted boiling water. Drain and set aside. Season salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook salmon for 3–4 minutes per side, or until cooked through. Remove and flake with a fork. In the same skillet, add butter (if using) and garlic. Sauté for 1 minute until fragrant. Stir in cream and bring to a gentle simmer. Add Parmesan and lemon zest, stirring until cheese is melted and sauce is smooth. Add spinach and cook until wilted, about 2 minutes. Stir in flaked salmon and cooked pasta. Toss to combine and coat evenly in sauce. Garnish with fresh parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 610 kcal | Servings: 4 servings #salmonalfredo #spinachalfredo #creamypasta #seafoodpasta #salmonrecipes #fettuccinealfredo #homemadealfredo #easyweeknightdinner #pastanight #salmonandspinach #comfortfoodrecipes #onepanpasta #garliccream #dinnerideas #pastaandfish #freshspinach #parmesancream #pastarecipes #italianinspired #quickdinnerrecipes Flaky salmon, creamy Alfredo, and fresh spinach all tossed in one dreamy pasta dish The ultimate comfort food is here.

Shrimp and Spinach Pesto Pasta Garlic Butter Shrimp with Spinach Pesto over Pasta Ingredients: 8 oz linguine or spaghetti 1 tablespoon olive oil 1 lb large shrimp, peeled and deveined 3 cloves garlic, minced Salt and black pepper, to taste 2 cups baby spinach 1/4 cup fresh basil leaves 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts or walnuts 1/3 cup olive oil (for pesto) Juice of 1/2 lemon Optional: red pepper flakes and extra Parmesan for topping Directions: Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. In a food processor, combine spinach, basil, Parmesan, pine nuts, and lemon juice. Pulse while slowly drizzling in olive oil until smooth and creamy. Set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, pepper, and garlic, and cook for 2–3 minutes per side until pink and cooked through. Lower heat, add cooked pasta to the skillet with the shrimp. Pour in the pesto and toss to coat evenly, adding reserved pasta water a little at a time to loosen the sauce if needed. Serve immediately, topped with extra Parmesan and red pepper flakes if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 470 kcal | Servings: 4 servings #shrimppesto #spinachpesto #seafoodpasta #easyshrimpdishes #pastanight #weeknightdinnerideas #pestopasta #lowcarbhighflavor #shrimpandgreens #freshherbs #garlicbuttershrimp #homemadepesto #quickdinners #seafoodrecipes #spaghettinight #dinnerunder30 #comfortfoodrecipes #greenpasta #shrimplovers #pastarecipes You NEED to try this Shrimp and Spinach Pesto Pasta Creamy, herby, garlicky, and packed with flavor—ready in 25 minutes!

Chicken and Green Chile Pasta Creamy Chicken Pasta with Roasted Green Chiles and Cheese Ingredients: 8 oz penne or rotini pasta 1 tablespoon olive oil 2 boneless, skinless chicken breasts, diced 1/2 teaspoon cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 3 cloves garlic, minced 1 small onion, finely chopped 1 cup roasted green chiles (mild or hot, chopped) 1/2 cup chicken broth 1 cup heavy cream 1 cup shredded Monterey Jack cheese 1/4 cup chopped fresh cilantro (optional) Juice of 1 lime Directions: Cook the pasta in salted boiling water according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with cumin, smoked paprika, salt, and pepper. Sauté for 5–6 minutes until golden and cooked through. Add garlic and onion; cook for 2–3 minutes until softened. Stir in chopped green chiles and cook for another minute. Pour in chicken broth and reduce slightly, then add the cream. Simmer for 3–4 minutes until the sauce thickens. Stir in cheese until melted and smooth. Add the cooked pasta to the skillet and toss to coat evenly. Finish with a squeeze of lime and sprinkle with fresh cilantro if desired. Serve warm with extra lime wedges or a dash of hot sauce if you like it spicier. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #greenchilepasta #chickenpastadinner #southwestflavors #creamychickenpasta #comfortfoodrecipes #spicycheesypasta #pastaideas #easyweeknightmeals #chilerecipes #pastanight #quickdinnerfix #montereyjackcheese #limechicken #roastedchilelove #texmexfusion #pastaandchicken #boldflavors #pastarecipes #easycomfortfood #flavorfuldinner This Chicken and Green Chile Pasta is what weeknight dreams are made of Creamy, cheesy, and packed with bold flavor!

Cauliflower and Garlic Pasta Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs Ingredients: 8 oz spaghetti or linguine 1 medium head cauliflower, cut into small florets 6 cloves garlic, thinly sliced 3 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes (optional) Salt and black pepper, to taste Zest and juice of 1 lemon 1/4 cup grated Parmesan cheese (optional) 2 tablespoons fresh parsley, chopped Directions: Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender. Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest. In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn). Add roasted cauliflower to the skillet and stir to coat in the garlic oil. Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine. Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors. Sprinkle with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 390 kcal per serving | Servings: 4 servings #cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!

Tomato and Mozzarella Pasta Fresh Tomato Basil Pasta with Melted Mozzarella Ingredients: 12 oz pasta (penne or fusilli work best) 2 tablespoons olive oil 3 cloves garlic, minced 1 pint cherry tomatoes, halved 1/4 teaspoon red pepper flakes (optional) Salt and black pepper, to taste 1/2 cup fresh basil leaves, torn 8 oz fresh mozzarella, cubed or torn into bite-sized pieces 1/4 cup grated Parmesan cheese (optional) Directions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add cherry tomatoes and red pepper flakes (if using). Cook for 6–8 minutes until tomatoes begin to blister and release their juices. Season with salt and pepper. Add drained pasta and a splash of reserved pasta water. Toss to combine. Remove from heat and stir in fresh basil and mozzarella. Let sit for a minute to allow the mozzarella to melt slightly. Sprinkle with Parmesan cheese if desired, and serve warm. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 490 kcal per serving | Servings: 4 servings #tomatomozzarellapasta #freshpasta #italianflavors #easymeals #weeknightdinner #cheesypasta #basilandtomato #quickrecipes #vegetarianmeals #pastarecipes #comfortfood #mozzarellalove #mediterraneandiet #garlicpasta #summereats #simpledishes #familydinners #freshingredients #pastaideas #easyitalianfood This Tomato and Mozzarella Pasta is all about fresh, simple flavors that scream summer! Quick, cheesy, and perfect for any night.