With such a busy schedule with not only our clients but also as parents to a 7 month old we are always looking for quick and easy meals. Some of our go to recipes are these simple but flavorful pasta dinners. These meals are super easy and can be ready to eat in 20-25 minutes making them perfect for any busy parent or entrepreneur. Each one feeds between 4-6 people depending on their appetites.

The recipes will follow the pictures from left to right.

Chicken Pasta Marinara

2 each Chicken Breast

1 box Rigatoni Pasta

1 can Diced Tomatoes

8 oz can Tomato Sauce

1 small Onion (diced)

2 cloves Garlic (chopped)

2 Tbs Oregano (chopped)

2 Tbs Basil (chiffonade)

Parmesan Cheese as needed

Salt and Pepper as needed

Directions:

Bring a pot of water to a boil and cook the pasta to aldente. Drain pasta and set aside to add to the sauce. (if doing ahead of time mix pasta with a bit of olive oil so it doesn’t stick together)

Season the chicken with salt and pepper. Heat a sauce pan, add in 1 Tbs olive oil and sear chicken on both sides. Once seared remove chicken and set aside.

Add in the onions and garlic and cook 1-2 minutes. Season with salt and pepper. Stir in the oregano, diced tomatoes, and tomato sauce. (add about 2 oz of water to each can, swirl it around to get the remaining tomato products and add to the sauce). Mix together, add chicken back in, cover and simmer 15-20 minutes or until the chicken is cooked through.

Pull out the chicken and slice it. Adjust the seasoning of the sauce. Toss together with the pasta and then add the chicken back in. Top with basil and parmesan for serving.

Pesto Shells with Meatballs

1 # Meatballs

1 box Shell Pasta

4-6 oz Spinach

1 packed cup Basil

2 cloves Garlic

2 oz Walnuts

2 oz Parmesan

6-10 oz Olive Oil (if too thick it may need more)

Salt and Pepper as needed

Directions:

Bring a pot of water to a boil and cook the pasta to aldente. Drain pasta and set aside to add to the sauce. (if doing ahead of time mix pasta with a bit of olive oil so it doesn’t stick together)

For the Pesto:

In a food processor blend the spinach, garlic, basil, walnuts, salt and pepper together. Pour in 1/2 the olive oil to smooth it out. Add in the parmesan and pulse together. Pour in the remaining oil and adjust for seasoning.

Heat a sauce pan and add in the meatballs. Let them sear and heat through about 4-5 mins on medium heat. Add in 1/2 cup of water and 1/2 the pesto. Let reduce for 3-4 minutes and then toss together with the pasta. Mix in the rest of the pesto. Adjust Seasoning and serve.(For the meatballs you could either buy premade meatballs or make your own. For the need of a quick meal we used some that were premade)

Avocado and Veggie Bowties

1 box Bowtie Pasta

1 large Avocado (or 2 small) (diced)

1 each Zucchini (quartered and sliced)

2 each Carrot (sliced thin)

1/2 each Onion (diced)

3 oz White Wine Vinegar

5 oz Olive Oil

1 clove Garlic

4 sprigs Thyme (chopped)

1 Tbs Dijon Mustard

1/2 Tbs Honey

Salt and Pepper as needed

Directions:

Bring a pot of water to a boil and cook the pasta to aldente. Drain pasta and set aside to add to the sauce. (if doing ahead of time mix pasta with a bit of olive oil so it doesn’t stick together)

For the Vinaigrette:

Blend the vinegar, dijon, honey, garlic, thyme, salt and pepper together with a hand or stand blender. Add in the oil and blend together, adjust seasoning. (depending on your preference of acidity level you may want or need more oil or vinegar so this can be adjusted.) Set aside to toss with pasta and veggies.

Heat a saute pan with 1 Tbs olive oil and add in the onion. Season with salt and pepper and cook 1-2 minutes. Add in the carrot and zucchini and cook 3 minutes until tender.

Toss together the pasta and vegetables. Fold in the avocado and vinaigrette. Adjust seasoning and serve.

Note: If you are making ahead of time don’t add avocado until serving to avoid it browning.

As always we hope you enjoy these recipes and would love to hear how they turn out for you!