Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

Guilt-Free Garlic Parmesan Zucchini Noodles Pasta Recipe

PREP 8 mins
COOK 12 mins
TOTAL 20mins
Makes 4 Servings

YOU WILL NEED

• 4 medium zucchini (about 2 pounds)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic (3 to 4 cloves)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
• 2 medium tomatoes, chopped, see note (about 12 ounces)
• 1/2 cup shredded parmesan cheese, plus more for serving
• 1 cup basil leaves, torn into pieces
• 1 teaspoon cornstarch
• 2 teaspoons cold water
• Salt, to taste

DIRECTIONS
PREPARE NOODLES

1. Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
2. Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
3. Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute.
4. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.

TO FINISH

1. Bring the liquid to a simmer. Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking, until the liquid thickens to a sauce; about 1 minute. Taste the sauce and season with salt.
2. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.

source:http://www.inspiredtaste.net/

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

One Pan Roasted Garlic Potatoes, Asparagus, and Sausage

Prep Time 10 mins
Cook Time 35 mins
Total Time 40 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 424 kcal

Ingredients

• 1 pound baby red potatoes
• 8 ounces (1/2 of a 16-ounce bag) petite baby carrots
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano, and paprika
• 1/2 teaspoon onion powder
• Salt and cracked pepper
• 1/4 cup olive oil separated
• 8 ounces (2 cups) asparagus
• 1/2 large yellow onion
• 1 package (13 ounces) skinless smoked sausage (we use turkey sausage)
• 1 tablespoon minced garlic
• 1/3 cup freshly grated Parmesan
• Optional: fresh parsley

Instructions

1. Preheat the oven to 400 degrees F. Line a very large sheet pan with parchment paper or foil for easier clean-up (optional).
2. Halve the baby red potatoes (or cube if they are larger). In a small bowl, mix together all of the seasonings: the dried basil, thyme, oregano, paprika, onion powder, and salt + pepper (I use a heaping 1/4 teaspoon of salt and pepper). Mix together.
3. Place the halved red potatoes and baby carrots on the sheet pan. Pour 2 tablespoons olive oil and half of the seasoning mix on top. Toss to combine and place in the oven for 20 minutes.
4. Meanwhile, prepare the asparagus by trimming the ends and cutting into 2 inch pieces. Thinly slice the yellow onion. Coin the sausage.
5. Remove the potatoes and carrots from the oven and using a spatula push them to one side of the pan. On the other side add in the chopped asparagus, sliced onion, sausage, and minced garlic. Add the remaining 2 tablespoons olive oil and remaining seasoning mix. Toss to combine and then toss those ingredients with the potatoes and carrots.
6. Bake for another 10-15 minutes or until veggies are roasted to your desired preference. Top the dish with freshly grated parmesan and fresh parsley as desired.
7. Enjoy immediately.

source:https://www.chelseasmessyapron.com

Baked Garlic Brown Sugar Chicken

Baked Garlic Brown Sugar Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 1 tablespoon olive oil
• additional herbs and spices, as desired

Instructions

1. Preheat oven to 450°F
2. Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
3. In small sauté pan, sauté garlic with the oil until tender.
4. Remove from heat and stir in brown sugar.
5. Add additional herbs and spices as desired.
6. Season chicken with salt and pepper.
7. Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
8. Bake uncovered for 15-30 minutes, or until juices run clear.
9. Cooking time will depend on the size and thickness of your chicken.

source:http://sugarapron.com/

GARLIC KNOT CHICKEN PARMESAN SANDWICHES

GARLIC KNOT CHICKEN PARMESAN SANDWICHES

Prep Time: 1 hour 
Cook Time: 1 hour
Yield: 6 servings or 3 large sandwiches

INGREDIENTS

• 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
• 1/2 cup olive oil, divided
• 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
• Kosher salt and black pepper
• 2 eggs
• 2 tablespoons milk
• 1/2 cup flour
• 3 cups seasoned Italian breadcrumbs
• 1 cup vegetable oil
• 1/2 cup marinara sauce, plus more to serve
• 6 slices mozzarella cheese
• 1/2 cup grated parmesan cheese, divided
• 8 cloves of garlic, minced
• 3 tablespoons butter
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
3. Bake until cooked through and just beginning to turn golden on top, about 22-25 minutes. Set aside to cool.
4. Meanwhile, prepare the chicken. Season the chicken slices with salt and pepper. In a small bowl, whisk together the eggs and milk. Pour the flour and breadcrumbs into two additional, separate bowls. Dip the chicken pieces, one at a time, into the flour, then the eggs, then the breadcrumbs, patting and turning to adhere. Then, set the chicken aside on a large plate. Continue until all of the chicken has been breaded.
5. Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the chicken in batches and cook until the chicken is browned and cooked through, about 3-4 minutes per side. Transfer the chicken to a paper towel lined plate to absorb excess oil.
6. Carefully slice the baked bread knots in half, crosswise. Working spoon marinara sauce on the bottom of each bread knot half. Then, place a chicken cutlet on top. You will have one extra chicken cutlet, which you can use to double-up a sandwich or you can save for leftovers. Top the chicken cutlets with additional marinara. Place two slices of mozzarella cheese on each sandwich, and then sprinkle with parmesan cheese. Cover with the top bread knot halves and transfer back to the oven until warmed through and the cheese has melted, about 5 minutes.
7. While the sandwiches bake, make the garlic oil. In a small, microwave safe bowl, combine the garlic, remaining olive oil, and butter. Cover loosely and microwave for 30 seconds. Stir, cover, and microwave again for 15 seconds, or until melted. Mix in the chopped parsley.
8. Brush the sandwiches generously with the garlic oil mixture, making sure to scoop the garlic pieces with the pastry brush and dab them on the knots. Serve warm with additional marinara.

source:http://hostthetoast.com

One Pan Garlic Herb Chicken and Asparagus

One Pan Garlic Herb Chicken and Asparagus

Prep time 5 mins
Cook time 20 mins
Total time 25 mins
Author: Tiffany
Recipe type: Dinner
Cuisine: American
Serves: 4

Ingredients

• 3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even ½ inch thickness)
• salt and pepper, to taste
• 1 pound asparagus, ends trimmed
• 3 tablespoons butter, divided
• 1 tablespoon minced garlic
• ½ teaspoon dried basil (see note)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon onion powder
• salt and pepper, to taste
• fresh herbs for garnish (optional)

Instructions

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over meidum-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)
3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.
4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Notes
In place of the dried basil, oregano, and thyme, you can use about 1½ teaspoons dried Italian seasoning.

source:http://www.lecremedelacrumb.com

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

YIELD: 4 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS

INGREDIENTS:

• 1 pound raw shrimp, peeled and deveined (with peels reserved)
• 2 cups water
• a few sprigs of parsley, plus more for garnishing
• 3-4 whole peppercorns
• 6 cloves garlic
• 2 tablespoons olive oil
• 1 ½ cups grape or cherry tomatoes, halved
• 1 (14.5 ounce) can san marzano style diced tomatoes
• ½ -1 teaspoon red pepper flakes (depending on spice preference)
• 8 ounces linguine, capellini, or spaghetti
• parmesan cheese, for serving

DIRECTIONS:
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.

ASSEMBLY: In a sautepan, heat the olive oil over medium high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and let come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When he tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce it too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.

NOTES:
I sometimes like to squeeze some fresh lemon juice on top just before serving. The freshness really makes the flavor of the shrimp POP.

source:http://littlespicejar.com