How To make Ranch Flavored Pasta Primavera

Cooking: Pasta Primavera

We're cooking Pasta Primavera with Chef John Granata of Camille's.

Herby Yogurt Ranch Dressing&Spinach Salad

HERBY YOGURT RANCH DRESSING:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 teaspoon salt
1 1/2 cups non fat plain greek yogurt
1/3 cup buttermilk
1 teaspoon apple cider vinegar
1 to 2 garlic cloves
1 tablespoon honey
1 shallot
0.5 oz package of fresh chives
1/4 cup chopped parsley
1/4 cup chopped dill

SALAD:
spinach leaves or spring mix
cherry tomatoes
1 onion, chopped
1 cucumber, chopped
10 slices precooked bacon, chopped
2 to 3 grilled chicken breast, chopped
1 cup shredded cheddar cheese
8 oz. cooked pasta(i used Banza Shells Made from Chickpeas Pasta)
GRANISHES FOR SALAD:
Texas Toast Garlic & Butter Flavored Croutons
more shredded cheddar cheese

For the dressing put everything in a blender and blend, then pour the dressing in the container with a lid and chill in fridge for couple hours to blend.

For the salad in a large bowl combine all salad ingredients but not the garnishes, and toss well to combine. Then serve some in a bowl with some of your garnishes and drizzle some of your herby ranch dressing, and enjoy!

Creamy Pasta Salad with Ranch Dressing | Recipe by Lounging with Lenny

Pasta salad with ranch dressing. This pasta salad recipe is flavorful and absolutely delicious. I will show you not only how to make pasta salad, but how to make homemade light creamy ranch dressing. This bacon ranch pasta salad with crispy bacon will be your favorite one. And your family and friends will definitely love this pasta salad.
Follow my step-by-step pasta salad video recipe and enjoy.

Pasta salad Ingredients:
12 oz medium shell pasta
1 plum tomato
1/2 red onion
1 celery
1/2 red bell pepper
5 oz green peas
6 bacon

Ranch Dressing:
4 oz part-skim ricotta cheese
3 oz non-fat yogurt
4 oz buttermilk
1 garlic clove
1/2 small shallot
1/4 bunch dill
1/4 bunch parsley

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Pasta Primavera / Cook With Me!

In the What's For Dinner? Cook With Me video we make Pasta Primavera! This is one of those wonderful recipes where you can use any vegetable you have on hand but our favorite is always zucchini red bell peppers, onions, garlic and grape tomatoes. Find all the details and recipe below. Thank you so much for watching today and please don't forget to SUBSCRIBE!

Pasta Prinavera
3 zucchini chopped
2 red bell peppers sliced
half of med onion sliced
3 cloves garlic crushed
3/4 cup grape tomatoes halved
3-4 tablespoons light olive oil
4 tablespoons butter
S/P
tablespoon garlic powder
tsp basil
1/2 tsp red pepper flakes
fresh parsley
1lb cooked pasta
Locatelli Romono Cheese

In a large pan over med high heat add olive oil and butter saute until begins to sizzle. Add zucchini, red bell peppers, crushed garlic and sliced onions. Saute until veggies soften 10-12 minutes. S/P to taste add garlic powder and basil. Once veggies are almost done add sliced tomatoes and saute for 2 more minutes. Remove from heat. Cook pasta according to pkg directions and drain. Return veggies to low heat and combine pasta and veggies toss well. Add red pepper flakes to taste. Transfer to serving dish. Sprinkle with Romano cheese and fresh parsley.

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Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta #onestopchop

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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)


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Try this plant-based pasta dish for a healthy and flavorful meal on a busy day.

This is an easy and healthy dish that the whole family will love.
Vegetable pasta bake loaded with veggies and topped with cashew creamy sauce perfect for lunch or dinner.

Ingredients:
1 medium onion
1 big carrot
1 red bell pepper
5 cloves of garlic
1 small head of cauliflower
200g cooked chickpeas
15 ml vegetable oil
salt
ground black pepper
2 tsp oregano
300 g whole wheat pasta

For creamy sauce:
100 g cashews
350 ml water
3 tbsp nutritional yeast
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp tapioca starch
1/4 tsp turmeric

Directions
1. Cut in slices onion, red bell pepper and carrot. Brake in small little florets the cauliflower. Add all the vegetables including the garlic to a baking tray with vegetable oil, salt, ground black pepper and oregano. On top add the cooked chickpeas for extra protein. Bake for 25 minutes at 180°C.
2.Soak the cashews for 10 minutes in boiling water. Boil the pasta al dente.
3.Blend the cashews with nutritional yeast, spices, water and the baked garlic cloves from the tray.
4.Add the roasted vegetables to the cooked pasta and mix through well. Place them in tray and add the sauce on top. Bake in the oven for a further 10 more minutes or until slightly golden.
5.Serve with salad for a delicious lunch, dinner or even breakfast if you have leftovers.

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