Want to eat your greens and love it? Try this creamy spinach pasta recipe, starring chewy al dente pasta and an irresistible Parmesan garlic cream sauce! The way the creamy sauce and garlic accentuate the leafy greens makes it one of our top vegetarian pasta recipes to date. Cozy up to a bowl and it’s positively life-giving. You’ll never love spinach more!

Ingredients in this spinach pasta recipe

There’s not much that doesn’t taste amazing cooked with butter, garlic, Parmesan and cream. And this spinach pasta recipe is no exception! It’s hard to make a vegetarian pasta taste good, but this one passes with flying colors: and it’s simple! Even better, leftovers even stay flavorful in the fridge (which is my personal test for a good pasta recipe). Here’s what you’ll need for this spinach pasta:

• Pasta of any shape
• Butter
• Garlic
• Oregano
• Milk
• Heavy cream
• Grated Parmesan cheese
• All-purpose flour
• Fresh spinach
• Kosher salt and fresh ground pepper

Cook the pasta to al dente

The most important thing to remember when making any pasta is to cook your pasta to al dente! Al dente means “to the bite” in Italian, or when it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for making spinach pasta

This spinach pasta recipe is so simple and straightforward, there aren’t many tips and tricks to call out. Besides cooking your pasta to al dente, here are a few things to note:

• Reserve some pasta water. It’s not required, so don’t worry if you forget it! But you can add a splash to loosen the sauce at the end of cooking.
• You’ll add thickener after simmering the sauce. This is not a standard white sauce that starts with a roux, a mixture of flour and butter that thickens cheese sauces. But it does contain flour as a thickener: you’ll add it at the end of simmering here.

A note on serving size

The spinach pasta recipe below makes enough for 8 ounces of pasta, which is technically 4 servings. However, we find that if you eat this pasta as a main dish, it makes more like 3 servings. Feel free to double the recipe if desired: click the 2X recipe button below!

Leftovers and storage info

Spinach pasta tastes the best the day it is made. However, we were surprised to find that the flavor of this pasta tastes great as leftovers! Store leftovers for up to 3 days refrigerated. You can reheat them in a skillet on the stove, adding a splash of milk to keep the sauce creamy. Or you can simply eat them cold (they’re still good!).

More spinach recipes

Got lots of spinach? Here are a few recipes you might enjoy:

• Try classic Spinach Artichoke Dip
• Go for a Perfect Spinach Salad
• Grab Crustless Quiche with Spinach
• Mix up a pot of Spinach Rice with Feta
• Try Easy Spinach Quiche or Ultimate Spinach Pizza
• Blend up a Best Spinach Smoothie

01

Best Spinach Smoothie

02

Perfect Spinach Salad

03

Spinach Rice with Feta

This spinach pasta recipe is…

Vegetarian.

Creamy Spinach Pasta

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3

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Description

This spinach pasta recipe is simple and irresistible! A creamy Parmesan garlic sauce complements the leafy greens.

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Ingredients

• 8 ounces pasta of any type (we used rigatoni)
• 2 tablespoons salted butter
• 4 garlic cloves, finely minced
• 2 teaspoons dried oregano
• 1 cup milk
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tablespoon all-purpose flour
• 5 cups (5 ounces) fresh spinach, roughly chopped
• ¾ teaspoon kosher salt
• Fresh ground pepper, to taste

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
2. Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted. Add the spinach and salt and cook 2 to 3 minutes more, until the spinach is wilted.
3. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir until it thickens.
4. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Stovetop
• Cuisine: Pasta
• Diet: Vegetarian

Keywords: Spinach pasta

A Couple Cooks - Recipes worth repeating.

Are you a tofu fan? Then you’ll love this simple tofu soup recipe, a tasty, nourishing plant-based meal! Cubes of tofu float in a savory broth flavored with miso, ginger, dried mushrooms, and fresh mushrooms. Add crunchy carrots and green onions just before serving, and it’s a satisfying combination of hearty earthiness with crisp, fresh vegetables. Our entire family are tofu-lovers, so this vegan soup was a big hit over here: everyone got seconds!

Ingredients in tofu soup

There are many ways to make a tofu soup. There’s a popular Korean tofu soup that’s made with soft tofu called soondubu, or Japanese homemade miso soup with tofu (head to those recipes if you’re looking for those styles!).

The recipe below is a spinach and tofu soup with a simple mushroom broth made from dried miso and mushrooms. We experimented with a few methods for making a tofu soup, and found that store-bought vegetable broth just doesn’t cut it! Making your own has a much richer, developed flavor. Here’s what you’ll need for this style of tofu soup:

• Olive oil
• White onion
• Baby bella or shiitake mushrooms
• Dried mushrooms, like porcini
• Celery
• Garlic
• Grated ginger
• Yellow or white miso
• Soy sauce
• Salt
• Extra-firm tofu
• Spinach
• Carrots
• Green onions

Why dried mushrooms are key

This tofu soup is made with dried mushrooms, which infuse a hearty, savory flavor into the broth. Because here’s the thing: you’ll be making broth from water! That’s right: vegetable broth doesn’t work here. When we tried making this soup with veggie broth, both the flavor and color was muddy and unsatisfying. Alex had the idea of making miso mushroom broth with water and dried mushrooms, and it works! You don’t even need extra time: the soup still comes together in 30 minutes.

The dried mushrooms, miso, ginger and salt are key to making a broth from water that tastes bright, savory and bold. Do not skip them! The type we used was porcini mushrooms. You can find dried mushrooms near the produce in most standard grocery stores.

Tips for tofu soup

This tofu soup recipe uses the tofu raw, and it soaks up all the delicious flavors in the broth. It makes the method very simple, since you won’t need to cook the tofu beforehand! (While we love our baked tofu and fried tofu, it’s not necessary here). Here are a few things to note about this tofu soup method:

• Use extra-firm tofu. Make sure to have the right type of tofu: check the package for the words “extra firm.”
• Prep all ingredients in advance. The cook time goes quickly, so make sure to have everything chopped and ready to go.
• Don’t skip the dried mushrooms! As noted above, they are essential to the flavor.
• Add the crunchy vegetables at the end for garnish. The contrast of savory and soft versus crunchy and fresh really makes this one!

Optional garnish: hot sauce

You can garnish this tofu soup recipe with hot sauce: we added a dollop of chili garlic sauce to the mix. However, we found it made for a very spicy soup and that we preferred it without hot sauce! The delicate flavors don’t need the sauce, though you can add it if you love heat.

This tofu soup makes a tasty healthy dinner idea: serve it with edamame or a simple green salad. This carrot ginger dressing makes a nice pairing!

More tofu recipes

Tofu is one of our best loved plant-based proteins around here! Here are a few more tofu recipes to add to your arsenal:

• Try our fan-favorite Easy Baked Tofu
• Go for Easy BBQ Tofu
• Opt for Coconut Tofu Curry or Easy Tofu Tacos
• Make a Go-To Tofu Stir Fry

01

Easy Baked Tofu

02

Easy BBQ Tofu

03

Go-To Tofu Stir Fry

04

20 Tasty Tofu Recipes

Tofu Soup with Spinach

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• Author: Sonja Overhiser
• Prep Time: 13 minutes
• Cook Time: 17 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.

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Ingredients

• 1 tablespoon olive oil
• 1/2 medium white onion, sliced
• 12 ounces baby bella and/or shiitake mushrooms, sliced (stems removed for shiitakes*)
• ½ ounce dried mushrooms (like porcini)
• 2 celery ribs, sliced
• 4 garlic cloves, smashed
• 1 teaspoon grated ginger
• 2 tablespoons yellow or white miso**
• 1 tablespoon soy sauce
• 1 ¼ teaspoon kosher salt
• 1 package extra firm tofu, cut into bite-sized cubes
• 4 cups baby spinach (or chopped spinach)
• 3 carrots, sliced into ribbons
• 2 green onions, thinly sliced
• Chili garlic sauce, to garnish (optional; we found we preferred this soup without!)

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Instructions

1. Heat the olive oil over medium heat. Add the onion and fresh mushrooms and cook for 5 minutes, stirring frequently, until tender.
2. Add 6 cups water to the pot. Stir in the dried mushrooms, celery, garlic, ginger, miso, soy sauce, salt and tofu. Bring to a simmer and simmer for 12 minutes. Taste and adjust salt until the broth tastes bold and flavorful.
3. Turn off heat and stir in the spinach. Serve hot in bowls, garnished with shredded carrots and green onions.

Notes

*Standard size shiitake mushrooms have very tough stems that should be removed before cooking. If you can find baby shiitake mushrooms, the stems are edible.

**Avoid red or brown miso, which has a very strong, salty flavor.

• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Keywords: Tofu soup, tofu soup recipe

A Couple Cooks - Recipes worth repeating.

Want a dinner recipe that’s easy and impressive? Try this spinach artichoke stuffed salmon recipe! A creamy, savory filling flavored like your favorite dip is the ideal contrast to flaky, tender salmon. This might be one of our favorite salmon recipes because it’s so simple and a total showstopper. We made this for Alex’s mom and she can’t stop talking about it (she immediately asked for the recipe!).

Ingredients in this stuffed salmon recipe

Salmon can be stuffed with just about anything, but we like to use a play on the popular snack, spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with a filling of cream and Parmesan cheese, spinach, artichoke hearts and spices. The way the creamy filling accents the flaky fish makes it impossible not to take another bite. Here’s what you’ll need for this recipe:

• Thick salmon fillets, wild caught if possible
• Salt and pepper
• Butter or ghee
• Frozen spinach
• Cream cheese
• Canned artichoke hearts
• Garlic powder and dried dill
• Lemon zest
• Parmesan cheese

The type of salmon to buy

The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:

• 2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

Tips for stuffed salmon recipe

This stuffed salmon recipe comes together easily: but it does require a bit of technique. A few things we recommend? Invest in a food thermometer! It will help you cook the salmon to the perfect doneness. Here are a few particulars:

• Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, it can end up cooked on the outside but raw on the inside.
• Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over).
• Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
• A fish spatula is helpful for flipping! If you don’t have one, it’s a great investment and can be used for flipping and serving lots of other foods.
• Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.

Easy sides to serve with it

This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here’s what we’d recommend:

• Try Easy Couscous or Easy Lemon Orzo, which come together in about 10 minutes
• Make Perfectly Seasoned Quinoa
• Go for a simple Easy Arugula Salad or Watercress Salad with Apple
• Try elegant Sauteed Broccolini or Sauteed Green Beans

And that’s it! Let us know if you try this stuffed salmon recipe and what you think of it. We hope it will be as big of a hit in your house as it is here!

More salmon recipes

Salmon is one of our top easy dinner ideas. Here are a few more fun salmon recipes for preparing it:

• Try simple and impressive Honey Garlic Salmon
• Go for Easy Grilled Salmon
• Make Salmon Tacos with Avocado Sauce
• Whip up Pecan Crusted Salmon or Lemon Garlic Salmon

01

Honey Garlic Shrimp

02

Easy Grilled Salmon

03

Salmon Tacos with Avocado Sauce

04

25 Easy Salmon Recipes

This stuffed salmon recipe is…

Gluten-free and pescatarian.

Stuffed Salmon

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

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Ingredients

For the salmon

• 1 1/2 pounds thick salmon fillets*, skin on (wild caught if possible)
• 1 teaspoon kosher salt
• Fresh ground black pepper
• 2 tablespoons butter or ghee

For the filling

• ¼ cup thawed frozen spinach
• 4 ounces cream cheese, softened
• ¼ cup chopped canned artichoke hearts
• ¼ teaspoon garlic powder
• ¼ teaspoon dried dill
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest (optional)
• 1 tablespoon shredded Parmesan cheese
• Lemon wedges, for serving

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Instructions

1. Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
2. Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt and lemon zest. 
3. Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
4. Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
5. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
6. Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.

Notes

*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff. 

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Stuffed salmon, stuffed salmon recipe

A Couple Cooks - Recipes worth repeating.

Got a beautiful salmon steak and not sure how to cook it? This unique piece of fish is rich and meaty, making an impressive and fun dinner idea. We were pleasantly surprised the first time we tasted one, and it’s a nice alternative to the traditional salmon fillet. This recipe comes out perfectly seasoned, cooked with a mixture of lemon, butter and olive oil and a delicious mix of spices!

Ingredients in this salmon steak recipe

What is a salmon steak? A salmon steak is cut perpendicular to the spine, whereas a salmon fillet is cut parallel to the spine. It is thicker and tastes richer and meatier than a fillet. Salmon steaks are typically sold bone in, so you’ll need to remove the bones before serving. It makes an impressive alternative to a fillet, and it works both pan fried or grilled.

For this salmon steak recipe, you’ll season the steaks with a mix of savory spices, then pan sear them until tender. Here are the ingredients you’ll need:

• Salmon steaks
• Smoked paprika, garlic powder, onion powder, thyme, cumin, salt
• Butter
• Olive oil
• Lemon juice

Tips for deboning salmon steaks

There are three types of bones to remove in salmon steaks: rib bones that run along the cavity, pin bones on the sides, and vertebrae in the center. Use a fillet knife or boning knife for the large bones and a fish bone tweezer to pull out the smaller bones. Watch this video for how to debone salmon steaks.

How to cook salmon steak

This salmon steak recipe has instructions for pan searing, but it also works on the grill! Here’s how to cook this unique cut of fish:

1. Bring to room temperature: Allow the salmon steaks to stand at room temperature before cooking, about 15 to 20 minutes.
2. Season: Mix the salt, smoked paprika, garlic powder, onion powder, dried thyme, and cumin in a small bowl. Pat the salmon dry with a clean towel. Rub the seasoning mix on both sides of the salmon steaks.
3. Pan sear: Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon steaks and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon. Flip the salmon, tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again.
4. Finish: Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center. The internal temperature should be between 125 to 130°F when measured in the center.

Alternative: grill it!

Salmon steaks work well grilled as well! Follow the same seasoning in the recipe below. Then do the following:

• Preheat a grill to medium-high heat (375 to 450°F).
• Grill the salmon skin side up for 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates.
• Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130°F. (Salmon varies in thickness, so the cook time is different based on each piece of fish.) Allow to rest for a few minutes, then serve.

More salmon recipes

Love salmon? Here are a few more salmon recipes that work with fillets and canned versions of this tasty protein:

• Try an irresistible Salmon Rice Crunch Bowl
• Opt for Easy Marinated Salmon
• Go for simple and elegant Spinach Artichoke Stuffed Salmon
• Try fast and easy Salmon Croquettes with canned salmon
• Opt for Honey Garlic Salmon

01

Salmon Rice Crunch Bowl

02

Easy Salmon Marinade

03

Salmon Croquettes

04

25 Easy Salmon Recipes

This salmon steak recipe is…

Gluten-free and pescatarian.

Easy Salmon Steak

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This easy salmon steak recipe makes perfectly seasoned, tender steaks! Shower with spices and spritz with lemon for a standout meal.

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Ingredients

• 1 1/2 to 2 pounds salmon steaks (deboned; see this video)
• ½ tablespoon kosher salt
• ½ tablespoon smoked paprika
• ½ tablespoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon cumin
• 1 tablespoon butter (or olive oil for dairy free)
• 2 tablespoons olive oil, plus one drizzle
• 1 tablespoon lemon juice, plus a few lemon wedges

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Instructions

1. Allow the salmon steaks to stand at room temperature before cooking, about 15 to 20 minutes.*
2. Mix the salt, smoked paprika, garlic powder, onion powder, dried thyme, and cumin in a small bowl. Pat the salmon dry with a clean towel. Rub the seasoning mix on both sides of the salmon steaks.
3. Heat a large skillet over medium high heat and add the butter and olive oil. When butter is melted, add the salmon steaks and cook for 2 to 3 minutes until cooked about halfway to the center of the thick part of the salmon.
4. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Drizzle with the lemon juice and spoon the pan juices a few times again. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F when measured in the center). Remove from the heat. Spritz with juice from a few lemon wedges and serve.

Notes

*If you prefer, you can grill the salmon steaks instead of pan searing: go to How to Grill Salmon.

• Category: Main dish
• Method: Pan seared
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Salmon steak, salmon steak recipe, salmon steak recipes, salmon steaks

A Couple Cooks - Recipes worth repeating.

Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect for fast and easy meals. This recipe takes just 15 minutes, tossing the noodles with a zingy sauce of soy, sesame oil, rice vinegar, and honey. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so quick, they’ve become our crutch for fast weeknight meals.

Types of soba noodles

Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat exclusively gluten free.

There is a lot of variation in soba noodle brands! Alex and I have tested dozens, and we find that every brand of soba is different. Some are very thin and tend to break, so we try to look for soba that are thicker and hold up better. Make sure to experiment a bit to find the brand of soba that you like best.

What’s in this soba noodles recipe?

This soba noodles recipe is fast and easy to make, and most of the ingredients are pantry staples! It’s essentially a pantry meal, aside from the green onion. You can even leave out the green onions if you don’t have them on hand! Here’s what’s in this soba noodles recipe:

• Soba noodles
• Soy sauce or liquid aminos
• Toasted sesame oil: make sure it is toasted, not regular! Toasted sesame oil is intended for flavoring, whereas regular sesame oil is neutral in flavor
• Rice vinegar
• Honey or maple syrup
• Miso: optional but adds great flavor (see below)
• Garlic
• Green onions (optional)
• Sesame seeds (optional; if you use them toast them!)

Rinse your soba to remove starch!

Here’s an important note about cooking soba noodles: rinse them after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for soba, rinsing is necessary to remove the starch that builds up during cooking.

If you don’t rinse, the soba becomes very gummy and mushy. It also absorbs the sauce and becomes dry instead of saucy. So please: rinse your soba after cooking! You’ll notice a big difference.

A secret ingredient: miso

This soba noodles recipe contains a secret ingredient: miso! If you’ve never cooked with it, we highly recommend getting a container for your fridge: and it lasts for months. Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor (or, umami). Umami is the so called “fifth flavor” after sour, salty, sweet, and bitter. It adds incredible flavor to any dish!

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. We used brown miso here, which contributed to the dark color of these noodles.

Since we cook mostly plant based, Alex and I tend to use miso to get a meaty or cheesy flavor in recipes. It’s great in Easy Miso Ramen, and even works to substitute Parmesan flavor in our Vegan Pesto!

Why to toast sesame seeds

For the best flavor, garnish these soba noodles with toasted sesame seeds! Of course, you can just use straight up sesame seeds. But toasting your sesame seeds in a pan heightens the nutty flavor considerably.

It’s almost like using salt on food: it brings out the existing flavor and takes it to new heights! It only takes 3 minutes to toast sesame seeds, and you can store leftovers in a sealed container for months. Go to How to Toast Sesame Seeds.

Make it a meal!

Now for the fun part: how to make these soba noodles into a meal! You can serve them as part of an easy dinner main dish, or a side to a simple entree. Here’s what we recommend:

• Top with an egg. The easiest way to make it dinner! Top with a fried egg or soft boiled egg. Dinner, solved!
• Top with tofu. This Pan Fried Tofu is our favorite method for weeknights, and our Baked Tofu gets rave reviews. Or try Marinaded Tofu, which is incredibly simple with no cooking required.
• Top with shrimp. Try this quick and healthy Sauteed Shrimp! Use plain sesame oil for cooking and add a drizzle of rice vinegar and soy sauce at the end (instead of the lemon).
• Add edamame. This quick side is so simple! Try with Easy Edamame or Spicy Edamame.
• Serve with a stir fry! Try it with our Easy Stir Fry Vegetables.
• Serve as a side dish to shrimp or salmon. Try it with Teriyaki Salmon or Shrimp and Broccoli.

This soba noodles recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Quick Soba Noodles

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as a side dish or easy dinner.

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Ingredients

• 8 ounces soba noodles
• ¼ cup regular soy sauce (or substitute tamari or coconut aminos)
• 3 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon miso (optional; we used dark miso)
• 1 teaspoon grated garlic
• 4 green onions
• Sriracha, to taste (optional)
• Toasted sesame seeds*
• To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp

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Instructions

1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 

Notes

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegan

Keywords: Soba noodles

A Couple Cooks - Recipes worth repeating.

Here’s a tasty, simple soup that impresses every time: Spinach Tortellini Soup! This one is for the books. Doughy pillows of tortellini float in a tangy, tomato broth seasoned with Italian herbs and Parmesan cheese. It’s loaded up with nutrient-dense spinach and tender vegetables like carrot and fennel, which add nuance and crunch. Sprinkle with Pecorino Romano cheese and it’s a total triumph. Our friends and family couldn’t get enough: when it’s “wow!” from the first bite, we know it’s a keeper!

Ingredients in spinach tortellini soup

This spinach tortellini soup has an herby tomato-based broth, thickened slightly with Parmesan cheese. The flavor of the broth is dependent on the quality of tomatoes, so don’t skimp here! It’s similar to our Creamy Tortellini Soup but simpler, without the cream and with more spinach. Here are a few notes on the ingredients you’ll need:

• Olive oil
• Onion
• Fennel
• Carrot
• Garlic
• Crushed fire roasted tomatoes
• Vegetable broth
• Parmesan cheese
• Oregano, garlic powder, dried thyme, salt, and pepper
• Refrigerated cheese tortellini or tortelloni
• Spinach
• Fresh ground black pepper

Use refrigerated tortelloni

Turns out, the best pasta to use for a tortellini soup is actually tortelloni, a larger shape of tortellini! We prefer this shape because it’s bigger and more satisfying flavor-wise. Make sure it’s refrigerated, because this means it’s fresh pasta (and will cook during the short simmering time). Don’t use dried tortellini! Here’s the difference between tortellini vs tortelloni:

• Tortelloni is a pasta shape that is larger than tortellini with a filled center. Tortellini is smaller and ring shaped, with a hole in the middle.
• Where to find it? Tortelloni is easy to find the refrigerated section at your local grocery. It’s usually not available dried or frozen (though you can find tortellini dried and frozen).
• How to tell the difference quickly? Tortellini has a hole in the middle, whereas tortelloni has a solid center that encloses the filling.
• Either way: don’t use dried pasta! It has a different cook time and the package weights are different.

Use fire roasted tomatoes if possible

The other key to this spinach tortellini soup? Fire roasted tomatoes! We use this type of tomato often in our recipes to bring big flavor in a short cook time.

• Fire roasted tomatoes are a type of canned tomato that’s cooked over an open flame before canning. It makes the flavor beautifully sweet out of the can, instead of acidic like many canned tomato varieties.
• Where to get them? This type of tomatoes are becoming pretty easy to find in grocery stores in the US; they’re sold by several brands (Muir Glen is a favorite of ours). Look in the canned tomatoes section.
• What if you can’t find them? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.

Spinach tortellini soup storage info

This tortellini soup is best hot from the stove! But if you have leftovers or want to make it ahead, we’ve got some tips.

• Store leftovers refrigerated for up to 5 days. The flavor gets even better over time!
• Reheat over the stovetop for a few minutes until warmed through. If you make it ahead, you can make it without the tortellini and refrigerate. Then heat it up and cook the tortellini right before serving. This allows the broth to not soak into the tortellini during storage (but it’s not required).

More tortellini recipes

Want more with tortellini (or…tortelloni?). Here are our top tortellini recipes:

• Try Cheese Tortellini in Creamy Marinara
• Make Creamy Tortellini Soup instead
• Mix up Baked Tortellini or Pesto Tortellini
• Go for Easy Tortellini Salad

01

Cheese Tortellini in Creamy Marinara

02

Creamy Tortellini Soup

03

Baked Tortellini

04

15 Easy Tortellini Recipes

This spinach tortellini soup recipe is…

Vegetarian.

Spinach Tortellini Soup

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

This spinach tortellini soup is easy and bursting with flavor! Veggies, herbs and Parmesan cheese make a deliciously savory broth.

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Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, small diced
• 1 fennel bulb, small diced
• 1 medium carrot, peeled and small diced
• 3 garlic cloves, minced
• 28-ounce can crushed fire roasted tomatoes*
• 4 cups vegetable broth
• ½ cup shredded Parmesan cheese
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• 9 ounces refrigerated cheese tortellini or tortelloni
• 4 cups (4 ounces) baby spinach (or chopped standard spinach)
• Fresh ground black pepper
• To garnish: grated Pecorino Romano or Parmesan cheese

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.
2. Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring to a simmer, then cook for 10 minutes.
3. Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.

Notes

*Can’t find fire-roasted tomatoes? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.

• Category: Main Dish
• Method: Stovetop
• Cuisine: Soup
• Diet: Vegetarian

Keywords: Spinach tortellini soup, tortellini soup with spinach

A Couple Cooks - Recipes worth repeating.

Are you a salmon lover? Here’s one for you: this salmon croquettes recipe! Similar to salmon cakes or salmon patties, they’re simple and incredibly tasty. Mix canned salmon with some spices and breadcrumbs, then pan fry them until golden. Serve dipped into tartar sauce or remoulade, and they’re a total treat! You can serve them as an appetizer or as a meal with some simple sides. Our 6 year old absolutely gobbles these down!

Ingredients in salmon croquettes

Croquettes are deep fried breaded rolls that can be stuffed with meat, cheese, vegetables or seafood. (I often enjoyed the Spanish version, croquetas, while living in Madrid.) Salmon croquettes are a Southern-style recipe that’s similar to salmon patties, but fried until even crispier. Another difference between this recipe and our salmon patties is the type of canned salmon. Here’s what you’ll need:

• Canned salmon, bone and skin included
• Egg
• Green onion
• Mayonnaise
• Worcestershire sauce
• Parsley
• Old Bay, garlic powder, and salt
• Breadcrumbs
• Neutral oil, for frying

A note on the canned salmon

For this salmon croquettes recipe, look for a large 15-ounce can of salmon labeled, “Salmon, bones and skin included” or something to that effect. Of course you can use any type of canned salmon, but this type is beneficial because:

• It’s cheaper. It makes this recipe very inexpensive.
• There’s zero waste. Skin and bones are left in the can because there’s no waste in the canning process.
• You can eat the skin and bones: you won’t notice a texture difference! The skin and bones are edible and so soft you won’t notice them in salmon croquettes. And bonus: they have nutrients like calcium and phosphorus.

How to make salmon croquettes

Salmon croquettes are simple to make: the dough comes together quickly and then they just need a quick pan fry in a skillet! It takes just 2 minutes per side. Here are the main steps for how to make salmon croquettes (or see the recipe below for specifics):

• Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, spices, breadcrumbs, and mayonnaise).
• Form discs: Form the dough into 8 disc shapes that are about ½ inch thick. Or, you can make smaller sized discs to make 10 croquettes.
• Pan fry: Heat oil in a skillet over medium heat. Add the patties and cook for about 2 minutes per side until lightly browned on both sides.

Dipping sauces

These salmon croquettes taste great on their own, but they’re best dipped into a creamy sauce. We like to serve them with homemade tartar sauce because it’s so simple to make and we often have most of the ingredients on hand. Here are a few dipping sauce ideas:

• Tartar Sauce is a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
• Remoulade Sauce is mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
• Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
• Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.

What to serve with salmon croquettes

Salmon croquettes work well as an appetizer, though they are tricky for entertaining because they’re best warm right from the skillet! We prefer them as a light lunch or dinner. Here are a few ideas for what to serve with them:

• Serve over greens. Serve them on top of greens and use the sauce as a dressing.
• Add a side salad. Try Easy Arugula Salad, Watercress Salad with Apple, or Butter Lettuce Salad with Parmesan Dressing.
• Add grits. Try the grits from this Cajun Shrimp and Grits.
• Go for succotash. Add this Easy Succotash as a colorful side.
• Serve with rice or quinoa. Try Spinach Rice with Feta or Seasoned Quinoa.
• Add a side of fries. Go for Baked Fries, Sweet Potato Fries, or your favorite frozen brand.

More salmon recipes

Here are a few more canned salmon recipes and salmon recipes that you might enjoy:

• Make tasty Salmon Salad or Salmon Salad Sandwich
• Go for easy Salmon Cakes
• Opt for Stuffed Salmon or Honey Garlic Salmon
• Make Salmon Burgers

01

Easy Salmon Patties (Salmon Cakes!)

02

10 Tasty Canned Salmon Recipes

03

Stuffed Salmon

04

Classic Salmon Burgers

This salmon croquettes recipe is…

Pescatarian and dairy-free.

Salmon Croquettes

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

This salmon croquettes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.

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Ingredients

• 15 ounces canned salmon (bone and skin included)
• 1 egg
• ¼ cup green onion, finely minced
• ¼ cup mayonnaise
• ½ tablespoon Worcestershire sauce
• 1 tablespoon finely chopped parsley
• ½ teaspoon Old Bay (or omit and add another ¼ teaspoon kosher salt)
• ¼ teaspoon garlic powder
• ¾ teaspoon kosher salt
• Fresh ground black pepper
• ¼ cup breadcrumbs, plus 3 tablespoons for coating
• Neutral oil, for frying (vegetable or canola)
• For serving: Tartar Sauce or Remoulade Sauce

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Instructions

1. Drain the canned salmon. Place it in a bowl and flake it with a fork. 
2. To the bowl, add the egg, green onion, mayonnaise, Worcestershire sauce, chopped parsley, Old Bay, garlic powder, salt, pepper, and ¼ cup breadcrumbs. Mix until a dough forms. 
3. Place the 3 tablespoons breadrcrumbs on a plate.
4. Form the dough into 8 patties (about ¼ cup each) or 10 patties (3 tablespoons each), then pat them into a flat disc. Dip both sides into the plate of breadcrumbs. 
5. Heat a large skillet over medium heat. Add enough neutral oil to coat the bottom by about 1/8-inch. Fry the patties in batches that fit the skillet, about 2 minutes per side until golden. (Replace the oil after 2 batches as some breadcrumbs are released into the oil and start to brown while cooking.)
6. Enjoy immediately with tartar or remoulade sauce. Leftovers last up to 3 days refrigerated.

• Category: Main Dish or Appetizer
• Method: Stovetop
• Cuisine: American

Keywords: Salmon croquettes, salmon croquettes recipe, salmon croquette recipe, salmon croquette

A Couple Cooks - Recipes worth repeating.

Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!

Ingredients in this tuna wrap recipe

Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:

• White meat tuna
• Celery
• Green onion
• Dill pickles
• Mayonnaise
• Dijon mustard
• Dried dill and salt
• Parmesan cheese
• Romaine lettuce
• Red cabbage
• Red pepper
• 10-inch burrito style wraps

Tips for buying canned tuna

Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:

• Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
• Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
• Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.

Important: use burrito sized wraps!

Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.

Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).

Tuna wrap variations

There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:

• Add a spread to the tortilla, like flavored cream cheese, goat cheese or other spreads
• Use a different tuna salad recipe, like Avocado Tuna Salad (just make sure it’s creamy and not watery; use a slotted spoon for serving)
• Add pickled vegetables like pickled onions, pickled peppers or pickled jalapenos

Tuna wrap storage and make ahead info

Another important thing to know about tuna wraps is storage instructions. Here’s what to know:

• Tuna wraps can make the tortillas soggy over time. For this reason, we recommend making it only up to 8 hours in advance.
• Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store them in plastic! It retains moisture and causes the wraps to become soggy.
• Another make-ahead option is refrigerating all components separately. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.

More tuna recipes

It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:

• Try our favorite 17 Tuna Recipes for Easy Meals
• Grab our favorite Classic Tuna Melt
• Go for Tuna Burgers or Tuna Patties (aka Tuna Cakes!)
• Go classic with Tuna Pasta Salad

01

Classic Tuna Melt

02

Tuna Patties (aka Tuna Cakes!)

03

17 Tuna Recipes for Easy Meals

04

Tuna Burgers

Easy Tuna Wrap

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 wraps

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Description

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.

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Ingredients

• 1 5-ounce can white meat tuna
• ¼ cup finely chopped celery
• ¼ cup finely chopped green onion
• ¼ cup finely chopped dill pickles
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• ¼ teaspoon dried dill
• ¼ teaspoon kosher salt
• 1 tablespoon shredded or grated Parmesan cheese (optional)
• 2 handfuls chopped romaine lettuce
• 1/4 red cabbage, shredded
• 1/2 red pepper, sliced into strips
• 2 10-inch burrito style wraps

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Instructions

1. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
2. Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!). 
3. Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo). 
4. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
5. Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)

• Category: Lunch
• Method: No Cook
• Cuisine: Lunch

Keywords: Tuna wrap, tuna wrap recipe, tuna salad wrap

A Couple Cooks - Recipes worth repeating.

Looking for a pasta recipe to impress? Try the signature Italian dish Pasta alla Norma! This impressive recipe hails from Sicily and like any classic Italian dish, it’s all about elegant simplicity. Sauteed eggplant tastes savory and meaty against a tangy tomato sauce, al dente pasta and salty ricotta salata cheese. The combination of flavors and textures is a true masterpiece! Simply called “la Norma” when you order it in Sicily, it’s a standout Italian pasta that will impress everyone.

What is Pasta all Norma?

Pasta alla Norma is an Italian pasta dish made of eggplant, tubular pasta, tomato sauce and ricotta salata cheese. It’s the specialty in the city of Catania in Sicily, but it’s served all over the island.

Why Norma? (That’s what we said.) It’s said to be named after the opera Norma by composer Vincenzo Bellini. Apparently an Italian writer tasted the pasta and said it was “a real Norma,” an 1830’s way of saying it was a masterpiece. The name stuck and it’s been around to this day.

Ingredients in Pasta alla Norma

This Pasta alla Norma recipe is inspired by some stories set in Sicily we’ve been enjoying lately (the book From Scratch by Tembi Locke and of course the HBO show White Lotus!). So we set about to recreate this iconic dish to get a little taste of the country. We adapted our version from this authentic Sicilian recipe.

Like any Italian pasta, the genius of La Norma is its simplicity. Here’s what you’ll need for pasta alla Norma:

• Eggplant
• Olive oil
• Garlic
• Fresh parsley and basil
• Crushed canned tomatoes
• Oregano
• Salt and pepper
• Pasta
• Ricotta salata cheese
• Pecorino Romano cheese

Why you need ricotta salata

What’s ricotta salata cheese, and is it necessary for this recipe? Well, this special type of cheese is iconic for the dish.

• Ricotta salata is a Sicilian version of ricotta that’s pressed and aged. It’s nothing like soft fresh ricotta, which is very mild and creamy. Ricotta salata is hard like Parmesan cheese and needs to be grated to add to a dish. It has a unique salty, briny flavor.
• What are substitutes? If you can’t find it, the Greek cheese Mizithra is a great substitute. Don’t use fresh ricotta, which is soft and creamy instead of salty and aged.
• Can’t find either? Use feta cheese for a similar flavor, or omit the ricotta salata and just use Pecorino Romano cheese.

We’ve tried both ricotta salata and Mizithra cheeses and they’re incredibly close in flavor and texture. This cheese is essential if you’re trying to recreate the Sicilian dish, but don’t let it dissuade you from making the recipe entirely. It’s nearly as tasty with simply Pecorino Romano as the garnish!

Cook the pasta to al dente

The most important thing to remember when making Pasta all Norma? Cook your pasta to al dente! This means “to the bite” in Italian: ideally when it’s tender with a small white speck inside when you bite into a piece. There’s nothing worse than soft, rubbery pasta. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

And that’s it! Head to the recipe below to try Pasta alla Norma: and let us know what you think! We’d love to hear from you: especially if you are Sicilian or have sampled this dish in Sicily.

More pasta recipes

Want more tasty Italian pasta recipes and pasta sauces? Here are a few more ideas:

• Go for Pasta Pomodoro
• Try Vegetarian Lasagna with Ricotta
• Opt for simple Roman Cacio e Pepe
• Grab Pasta with Vodka Sauce or Arrabiata Sauce

01

Pasta Pomodoro

02

Vegetarian Lasagna with Ricotta

03

Cacio e Pepe

04

Arrabiata Sauce

This Pasta alla Norma recipe is…

Vegetarian.

Pasta alla Norma

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• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Pasta alla Norma is a signature Italian dish of pasta and eggplant! A tangy red sauce and salty cheese complete this Sicilian masterpiece.

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Ingredients

• 1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
• 1 teaspoon kosher salt, divided
• 4 tablespoons olive oil, divided
• 4 garlic cloves, minced 
• ¼ cup roughly chopped fresh parsley, plus more for garnish
• ¼ cup roughly chopped fresh basil, plus more for garnish
• 28 ounce can high quality crushed tomatoes, such as San Marzano 
• ½ teaspoon dried oregano 
• Freshly ground black pepper
• ¼ teaspoon sugar, optional
• 12 ounces large tubular pasta (rigatoni or we used calamarata)
• ¼ cup grated ricotta salata*, to serve
• Grated Pecorino Romano cheese, to serve

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Instructions

1. In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and ½ teaspoon kosher salt. Sauté for 7 to 10 minutes until browned and tender, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Remove the eggplant to a bowl.
2. Reduce the heat to low and add 1 tablespoon olive oil, along with the garlic, parsley and basil and cook for 1 to 2 minutes, until fragrant. Add the tomatoes, oregano, ½ teaspoon kosher salt and freshly ground black pepper. Bring to a simmer and simmer 15 minutes, until the flavors meld. Stir in ¼ teaspoon the sugar. Add in the eggplant just before serving.
3. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente and drain. Add the pasta back to the pot with a drizzle of olive oil. Pour the sauce with eggplant over the pasta and gently toss to combine. Add salt and pepper to taste.
4. Serve topped with grated ricotta salata cheese, grated Pecorino Romano, and chopped fresh parsley and basil.

Notes

*Ricotta salata is a Sicilian aged ricotta cheese with a hard texture similar to Parmesan and a salty flavor like feta cheese. If you can’t find it, the Greek cheese Mizithra is a great substitute. Don’t use fresh ricotta, which is soft and creamy instead of salty and aged. If you can’t find either, feta cheese has a similar flavor: or you can omit and simply use Pecorino Romano cheese.

• Category: Main dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Keywords: Pasta alla Norma

A Couple Cooks - Recipes worth repeating.

Love a good seafood dinner? Here’s one with your name on it: this tasty shrimp and rice skillet recipe! Succulent, juicy shrimp sit atop a bed of fluffy rice flavored with garlic, dill and spinach. Give it a good sprinkling of feta cheese and a few spritzes of lemon juice, and it’s truly a revelation. We’re always in need of a good 30-minute weeknight meal, and this one hits the spot in so many ways. Even our 6 year old was a big fan!

Ingredients in this shrimp and rice recipe

This shrimp and rice skillet recipe is full of bright, fresh flavors. The base of the rice is similar to this spinach rice recipe, with spinach, feta, garlic, onion and dill. It’s topped with seasoned shrimp, which you’ll place on top once the rice is done and steam on low heat until it’s just tender. Here’s what you’ll need for this flavor-packed recipe:

• Garlic
• Olive oil
• Spinach
• Long grain white rice
• Spices: garlic powder, onion powder, dried dill, cumin, cayenne, and kosher salt
• Shrimp
• Feta cheese
• Lemon

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what we find is best for this shrimp and rice recipe:

• Medium shrimp: Medium shrimp is our favorite size for a dish like this rice skillet: avoid very small or very large shrimp here. Medium is labeled as 41 to 50 count (the number of shrimp per pound).
• Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
• Tail on or peeled: Tail on shrimp looks the best aesthetically, but it can be messy and harder to eat. Serve it with a bowl for the tails, or buy peeled shrimp for easier eating.
• Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to thaw the shrimp before you start this recipe.

Tips for making shrimp and rice

This shrimp and rice recipe is so simple to put together! There are just a few things to note to make this recipe a success:

• Don’t use brown rice as a substitute. Brown rice has a much longer cook time and isn’t a good substitute here. (Is brown rice really healthier? Read more here.)
• Make sure the rice is fully cooked before adding the shrimp. You’ll want all of the water to be absorbed before adding the shrimp on top.
• Allow the seasoned shrimp to cook covered on low heat until pink and tender. This steams the shrimp, making them perfectly tender. You’ll mix the shrimp with spices first, which adds just the right hit of savory flavor.
• Garnish with lemon wedges. Sprinkle it all with lemon juice, then serve with more lemon wedges. The bright yellow against the pink shrimp and green spinach really makes the dish pop!

And that’s it! Let us know if you have more questions on this shrimp and rice recipe below. If you’re in the mood for other options, see below!

More shrimp and rice recipes

Want more ideas for shrimp and rice recipes? This pairing of whole grain and seafood is common across many different types of cuisines. Here are a few options:

• Try this Spanish Paella Recipe, a traditional Spanish recipe with arborio rice
• Go for Creamy Shrimp Risotto, an Italian classic
• Opt for a Shrimp Bowl with Cilantro Lime Rice, a Mexican-inspired spin on a burrito bowl
• Grab Shrimp Fried Rice, quick and simple with day old rice
• Go for a Thai-inspired Shrimp Curry, featuring coconut milk and red curry paste
• And, try more of our top shrimp recipes for dinner!

01

Creamy Shrimp Risotto

02

Shrimp Fried Rice

03

Shrimp Bowl with Cilantro Lime Rice

04

40 Shrimp Recipes Perfect for Dinner

Easy Shrimp and Rice Skillet

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★★★★★

4.5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4

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Description

This shrimp and rice recipe is a tasty one-pot dinner! Tender, juicy shrimp sits atop tender rice flavored with garlic, lemon and spinach.

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Ingredients

• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 6 cups (5 ounces) baby spinach (or chopped standard spinach)
• 1 ½ cups long grain white rice
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried dill
• 3/4 pound medium shrimp, deveined and tail on (thawed if frozen)
• ¼ teaspoon cumin
• ⅛ teaspoon cayenne
• ¼ cup feta cheese crumbles
• Juice of 1/2 lemon plus lemon wedges, for serving

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Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté 1 minute until fragrant but not browned. Add spinach and cook until it wilts, about 2 minutes.
2. Add 3 cups water and bring it to a boil, then reduce to a simmer. Add the rice, 1 teaspoon kosher salt, garlic powder, onion powder and dried dill. Once it’s simmering, cover and cook for 13 minutes, uncovering and checking every so often to make sure that the heat is not higher than a simmer.
3. Meanwhile, in a medium bowl, mix the shrimp with the cumin, cayenne and ½ teaspoon kosher salt.
4. After 13 minutes, check to make sure the water is completely cooked out (if not, cook a minute or two longer). Set the heat to low and add the shrimp to the top. Cover and cook on low for 7 to 10 minutes, until the shrimp is opaque.
5. To serve, squeeze the lemon juice on top and sprinkle with feta cheese. Add a sprinkle of kosher salt. Garnish with lemon wedges and serve. 

• Category: Main Dish
• Method: Stovetop
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Shrimp and rice

A Couple Cooks - Recipes worth repeating.