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07/19/2026
his Creamy Sun-Dried Tomato & Spinach Pasta is rich, creamy, and packed with bold Italian-inspired flavors! 🍝✨ Tender rigatoni coated in a silky Parmesan garlic sauce with sweet sun-dried tomatoes and fresh spinach—perfect for an easy weeknight dinner.
Full recipe in the first comment!
07/18/2026
🍝 Creamy Fresh Tomato Garlic Pasta 🍅
Fresh tomatoes, garlic, Parmesan, and basil tossed in a rich, creamy sauce. An easy dinner everyone will love!
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Lemon Parmesan Salmon Pasta Skillet
Ingredients:
- 12 oz spaghetti
- 1 lb fresh salmon fillet, cut into chunks
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 cups baby spinach
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Directions:
1. Bring a large pot of salted water to a rolling boil. Cook the spaghetti until perfectly al dente, then reserve 1 cup of pasta water before draining.
2. Pat the salmon dry and season generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add the salmon pieces and cook for 4-5 minutes, turning gently until golden on all sides. Remove from the skillet and set aside.
4. Lower the heat to medium and add the garlic and red pepper flakes. Sauté for about 30 seconds, just until fragrant.
5. Pour in the cream and milk, stirring to combine. Let the mixture simmer gently for 2-3 minutes.
6. Stir in the Parmesan cheese until the sauce becomes rich, smooth, and velvety.
7. Add the lemon juice and zest, bringing a bright, fresh flavor that balances the creamy sauce.
8. Toss in the spinach and cook until it softens and melts into the sauce.
9. Return the salmon to the skillet, carefully folding it into the creamy mixture without breaking the pieces apart.
10. Add the cooked spaghetti and toss until every strand is coated in the sauce. If needed, add a little reserved pasta water to create the perfect silky texture.
11. Taste and adjust the seasoning with additional salt and pepper.
12. Finish with fresh parsley and an extra sprinkle of Parmesan.
13. Serve hot with lemon wedges on the side for an extra burst of freshness.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 645 kcal | Servings: 4 servings
06/01/2026
Fresh No-Cook Tomato Spaghettini
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4
Ingredients
• 12 oz (340 g) spaghettini
• 4 large ripe tomatoes, diced
• 4 garlic cloves, minced
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh basil, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)
Instructions
1. In a large bowl, combine diced tomatoes, garlic, basil, olive oil, salt, black pepper, and red pepper flakes.
2. Toss everything together and let the mixture sit for 15 minutes. This allows the tomatoes to release their juices and create a light fresh sauce.
3. Meanwhile, cook the spaghettini in a large pot of salted boiling water until al dente according to package instructions.
4. Reserve 1/4 cup of pasta water, then drain the pasta.
5. Immediately add the hot pasta to the tomato mixture.
6. Toss thoroughly until every strand is coated. Add a splash of reserved pasta water if needed for a silkier texture.
7. Sprinkle with Parmesan cheese if desired.
8. Serve immediately while the pasta is warm and the tomato sauce is fresh and vibrant.
Tips
• Use the ripest summer tomatoes for the best flavor.
• Cherry tomatoes can be substituted for extra sweetness.
• Add fresh mozzarella pearls for a heartier meal.
• Finish with extra basil and a drizzle of olive oil before serving.
Enjoy this light, fresh, and delicious summer pasta recipe!
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