Curtis Lockwood’s Post

This Greek Pasta with Tomatoes and White Beans is an easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together. Ingredients 2 (14.5 ounce) cans Italian-style diced tomatoes 1 (19 ounce) can cannellini beans, drained and rinsed 10 ounces fresh spinach, washed and chopped 8 ounces penne pasta ½ cup crumbled feta cheese Directions Step 1 Cook the pasta in a large pot of boiling salted water until al dente. Step 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes. Step 3 Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Step 4 Serve sauce over pasta, and sprinkle with feta and ENJOY!

Looking for a new recipe to use with Floridia Cheese's Stracciatella? Let us introduce you to Focaccia di Recco which can serve up to 8 people! 🍽️🧀 Ingredients: For the pastry 500 gr of 00 flour 4 tablespoons of extra-virgin olive oil 250 ml sparkling water 2-1/2 teaspoons salt For the Filling • 400 gr of stracciatella cheese • a drizzle of extra-virgin olive oil • freshly ground black pepper • salt flakes For the topping • Extra-virgin olive oil • salt flakes Method: 1. To make the dough, mix flour, oil, water and salt and bring together with a spoon, knead for 8-10 minutes until smooth. Wrap in cling film and rest for 30 minutes. 2. Preheat your oven to 220 C. 3. Stretch the dough out and place on a lightly floured bench and roll it out with a rolling pin, pick the dough up and stretch with the power of gravity. Roll again, we want it to be thin, about 2mm. 4. Oil a large oven dish. Cut your dough to size, enough to cover the oven dish you’re using with some overhang, save enough dough for the top. Distribute the cheese over the base, season with salt (keeping in mind that the cheese is quite salty) and drizzle a little olive oil. Using the leftover dough lay it on top of the filling to make a lid. Tuck the pastry nicely so that the cheese doesn’t ooze out and trim the excess. Drizzle a little oil on to and sprinkle with salt flakes, pierce some holes for the steam to escape while it bakes. Bake for 15-20 minutes or until golden brown and bubbly. 5. Serve hot with a drizzle of olive oil. #floridiacheese #stracciatella #italianrecipes #cooking #cheese #angelesff https://lnkd.in/gbYE5uhR

🍝 Happy National Pasta Day! 🎉 Whether you love it twirled, sauced, or baked, today is the perfect excuse to indulge in your favorite pasta dish. What’s your go-to pasta creation? Share your deliciousness below! 👇 #NationalPastaDay #PastaLovers Our delicious dish is a creamy, rich Penne alla Vodka. Recipe Below ⏬ What you will need: * 1/2 tbsp olive oil * 1 cup smoked pancetta, cubed * 1 garlic clove, , finely chopped * 1 shallot, , finely chopped * 4 cups penne pasta * 1.5 cup pureed tomatoes * 1/3 cup heavy cream * 1/3 cup vodka * 1/2 cup reserved pasta water * salt and pepper, to season * freshly grated parmesan, for serving (optional) Instructions  * Bring a large pot of salted boiling water to a boil. Cook the pasta according to packet instruction until al dente. * Meanwhile, add the olive oil to a large pan and add the pancetta, fry for a couple of minutes until starting to brown (2-3 minutes)
 * Next, add the garlic and shallot and saute until the shallot becomes translucent and garlic is fragrant.
 * Stir the pureed tomatoes into the skillet and add 1/2 cup of reserved pasta water. Let it simmer for 1 minute then reduce the heat to low.
 * Add the cream and stir until thoroughly combined with the tomato. Once combined, add the vodka with a pinch of salt and pepper.
 * Let the sauce simmer for 3-4 minutes or until you can no longer smell the vodka and the sauce has darkened slightly. If the sauce reduces too much then add another splash of pasta water.
 * Once the pasta is cooked al dente, add it to the sauce and toss to coat. Serve with parmesan.

Looking for new and flavorful salsas to try out for your next taco night? Try this Roasted Tomatillo Chipotle Salsa 🌶️🌮 Ingredients: - 6-8 tomatillos - 1 lime - 6 garlic cloves - 4-6 spoons chipotle puree - Salt and pepper to taste - 1 onion Recipe: 1. Start by peeling and washing the tomatillos, then cut them in half and place cut side down on a baking sheet. 2. Next, quarter an onion and add it to the baking sheet as well. 3. To roast the garlic, peel several cloves and make a tinfoil pouch with olive oil. 4. Place it on the cookie sheet and bake everything at 400°F for 25 minutes. You should expect some good color on the veggies. 5. When it's done cooking, allow it to cool for a few minutes before scooping everything into a blender. Add the garlic and the juice from 1 lime. Salt and pepper to taste. 6. Give it a blend, then add 4 to 6 spoons of the puree to taste. Blend everything again. 7. Serve with your favorite chips and enjoy! #tacotuesday #taconight #salsarecipe #chipotle #tomatillo

🍝 Happy National Pasta Day! 🎉 Whether you love it twirled, sauced, or baked, today is the perfect excuse to indulge in your favorite pasta dish. What’s your go-to pasta creation? Share your deliciousness below! 👇 #NationalPastaDay #PastaLovers Our delicious dish is a creamy, rich Penne alla Vodka. Recipe Below ⏬ What you will need: * 1/2 tbsp olive oil * 1 cup smoked pancetta, cubed * 1 garlic clove, , finely chopped * 1 shallot, , finely chopped * 4 cups penne pasta * 1.5 cup pureed tomatoes * 1/3 cup heavy cream * 1/3 cup vodka * 1/2 cup reserved pasta water * salt and pepper, to season * freshly grated parmesan, for serving (optional) Instructions  * Bring a large pot of salted boiling water to a boil. Cook the pasta according to packet instruction until al dente. * Meanwhile, add the olive oil to a large pan and add the pancetta, fry for a couple of minutes until starting to brown (2-3 minutes)
 * Next, add the garlic and shallot and saute until the shallot becomes translucent and garlic is fragrant.
 * Stir the pureed tomatoes into the skillet and add 1/2 cup of reserved pasta water. Let it simmer for 1 minute then reduce the heat to low.
 * Add the cream and stir until thoroughly combined with the tomato. Once combined, add the vodka with a pinch of salt and pepper.
 * Let the sauce simmer for 3-4 minutes or until you can no longer smell the vodka and the sauce has darkened slightly. If the sauce reduces too much then add another splash of pasta water.
 * Once the pasta is cooked al dente, add it to the sauce and toss to coat. Serve with parmesan.

🍝 Happy National Pasta Day! 🎉 Whether you love it twirled, sauced, or baked, today is the perfect excuse to indulge in your favourite pasta dish. What’s your go-to pasta creation? Share your deliciousness below! 👇 #NationalPastaDay #PastaLovers #Welovefood #carbsislife #sharingiscaring #Pasta #Nationalpastaday #ShareYourFavourite #LauratheChef Our delicious dish is a creamy and rich Penne alla Vodka. Recipe Below ⏬ What you will need: * 1/2 tbsp olive oil * 1 cup smoked pancetta, cubed * 1 garlic clove, , finely chopped * 1 shallot, , finely chopped * 4 cups penne pasta * 1.5 cup pureed tomatoes * 1/3 cup heavy cream * 1/3 cup vodka * 1/2 cup reserved pasta water * salt and pepper, to season * freshly grated parmesan, for serving (optional) Instructions  * Bring a large pot of salted boiling water to a boil. Cook the pasta according to packet instruction until al dente. * Meanwhile, add the olive oil to a large pan and add the pancetta, fry for a couple of minutes until starting to brown (2-3 minutes)
 * Next, add the garlic and shallot and saute until the shallot becomes translucent and garlic is fragrant.
 * Stir the pureed tomatoes into the skillet and add 1/2 cup of reserved pasta water. Let it simmer for 1 minute then reduce the heat to low.
 * Add the cream and stir until thoroughly combined with the tomato. Once combined, add the vodka with a pinch of salt and pepper.
 * Let the sauce simmer for 3-4 minutes or until you can no longer smell the vodka and the sauce has darkened slightly. If the sauce reduces too much then add another splash of pasta water.
 * Once the pasta is cooked al dente, add it to the sauce and toss to coat. Serve with parmesan.

Who's ready to transform simple ingredients into a pasta masterpiece? Here’s an easy pasta recipe that’s perfect for an amazing day with your carer! Ingredients: 🍝 400g spaghetti or any pasta of your choice 🍅 2 cups of cherry tomatoes, halved 🧄 2 garlic cloves, minced 🌿 A handful of fresh basil, chopped 🧀 1 cup grated Parmesan cheese 🌶️ Red pepper flakes (optional, for a little heat) 🧂 Salt and pepper to taste 🫒 Olive oil Let's Get Cooking: 1️⃣ Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. 2️⃣ Sauté Garlic: While the pasta cooks, heat a generous drizzle of olive oil in a large pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. 3️⃣ Add Tomatoes: Toss in the cherry tomatoes and cook until they start to soften and release their juices, about 5 minutes. 4️⃣ Combine Everything: Drain the pasta and add it to the pan with the tomatoes and garlic. Toss everything together. Add the basil, Parmesan, and red pepper flakes if using. Season with salt and pepper. 5️⃣ Serve Warm: Serve the pasta warm, topped with extra Parmesan and a sprinkle of fresh basil. Take a pic! We’d love to see it! Share your photos and any personal twists you added to the recipe below. 👇📸 💻 [email protected] 📱 01625 912121 🌐 https://lnkd.in/ePuFA-hi #pasta #CookingTogether #foodie #homecooking #baking #cookingtips #delicious #foodlovers #foodstagram #instafood #homecare

Pizza Bites Ingredients 2 ½ cups (8.8 oz.) riced cauliflower – (5 greens) 2 eggs – (2/3 lean) 1 cup (5 oz.) reduced-fat shredded mozzarella divided – (1 lean) 3 tbsp. grated parmesan cheese (3 condiments) ½ tsp. Italian seasoning (1 condiment) 1/8 tsp. salt (1/2 condiment) ¼ cup low carb marinara sauce (1 green) 5 sprays of cooking spray (1/2 condiment) 1.6 oz. turkey pepperoni slices, chopped (1/3 lean) Directions 1. Preheat oven to 400 No need to pre-cook cauliflower! I blended the cauliflower “rice” in my blender to make it finer. Then add eggs, ¼ mozzarella, parmesan, Italian seasoning, and salt to the cauliflower. 2. Divide mixture even amongst 12 wells of a lightly greased standard-sized muffin pan. Press down lightly to form mini crusts. Bake for 20 minutes. 3. Top each mini cauliflower crust with tomato sauce, remaining cheese, and pepperoni. Bake until cheese is melted, about 5 to 7 minutes. Makes 2 full lean and green meals with 3 condiments. 6 bites make up one serving of a lean and green.

Homemade California Spaghetti Salad – Pass or Smash?? Ingredients: 8 oz spaghetti, cooked and drained 1 cup cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup black olives, sliced 1/2 cup red onion, finely chopped 1 cup shredded mozzarella cheese 1/2 cup Italian dressing 1/4 cup fresh basil, chopped Salt & pepper to taste Instructions: Prepare Pasta: Cook spaghetti according to package instructions. Drain and let cool. Combine Vegetables: In a large bowl, combine cherry tomatoes, cucumber, black olives, red onion, and shredded mozzarella cheese. Mix Dressing: Add cooled spaghetti to the bowl. Pour Italian dressing over the pasta and vegetables. Toss to coat evenly. Add Basil: Stir in chopped basil. Season with salt and pepper to taste. Chill: Refrigerate for at least 30 minutes to let flavors meld. Serve: Enjoy! Fresh, colorful, and packed with flavor—perfect for a light meal or side dish!

#Greek Orzo #Salad 🍅 Follow Dt.Prachi Ambolkar Ingredients: 1 cup orzo pasta 1 cup cherry tomatoes (halved) 1/2 cucumber (diced) 1/4 cup red onion (thinly sliced) 1/2 cup Kalamata olives (pitted and halved) 1/2 cup feta cheese (crumbled) 2 tbsp fresh parsley (chopped) 2 tbsp fresh mint (chopped) 1/4 cup extra virgin olive oil 2 tbsp red wine vinegar 1 tsp dried oregano Salt and pepper to taste ✨ Instructions: Cook orzo pasta according to package instructions. Drain and rinse under cold water, then set aside. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to combine. Let the salad chill in the fridge for at least 30 minutes before serving for the flavors to meld together.