I do not know about you, but there is nothing quicker or more fulfilling than making a one-pot meal, such as this Skillet Spaghetti with Vegetables.

You can include some chicken, fish or whatever protein on the side. However, to be completely forthright, sometimes a meal without the meat is delightful and so worth it.

Anyhow, I shared something very similar a long time ago, when I just started blogging, but I thought to share a little faster, updated version as well.

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Seriously, this is done so quickly that the supper will be on the table in the blink of an eye.

It brings a smile to my face when my kids say: “oh, this looks so good”. So, if they like it so much, I know you will love it as well.

Well, I make meals like this often as they are quick and easy. Additionally, my family loves pasta so it is a must at least once a week.

Now that we are on a low carb diet, I use shirataki, which is basically low carb pasta for us keto people.

If you like this Skillet Spaghetti with Vegetables, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Nothing brings me more delight than seeing the creations that you made using my recipe.

I always give you an option, such as if you don’t have one thing in your fridge or pantry, replace it with the other.

Cheers, my friends, and wishing you an astounding June!!!

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Yield: Serves 4

Skillet Spaghetti with Vegetables

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Easy and simple pasta dish.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 box Spaghetti cooked (1lb)
• 1 Tbsp. Olive Oil
• 2 Garlic cloves smashed
• 2 Green Onions chopped
• 1 cup Fresh Broccoli florets
• 1 cup Fresh Asparagus chopped
• 4-5 Baby Bella Mushrooms sliced
• Sprinkle of Crushed Red Pepper
• 1/2 tsp. Sea Salt or to taste
• Dash of Ground Black Pepper
• 1/2 tsp. Dry Italian Herbs {mix}
• Grated Parmesan Cheese

Instructions

1. Boil salted water and drop the pasta in; while the pasta is cooking start preparing vegetables.
2. Wash all the vegetables first and smash the garlic, chop the green onions, chop the asparagus into 1 inch, cut broccoli florets separating it from the root, and slice mushrooms.
3. Add olive oil in the skillet and heat it.
4. Add to the skillet smashed garlic and chopped green onions; stir-fry for a few seconds. Add asparagus, broccoli, and mushrooms. You can blanch asparagus and broccoli for 20-30 seconds, by placing them in the boiling water, drain and place it in the cold bath.
5. Season the vegetables with salt, pepper, sprinkle of red crushed pepper and toss in a few dry herbs; Stir Fry for next 3 to 5 minutes,
6. Add cooked and drained pasta in the skillet and mix to coat it with olive oil.
7. Sprinkle the pasta with a generous amount of Grated Parmesan Cheese.

Notes

• You can add Bell Peppers, other types of mushrooms, kale or spinach. It is a very versatile dish. You may add 1 teaspoon or more of butter and stir the pasta. It gives you a very silky and delicious taste.

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I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.

I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.

Well, I must say that I absolutely adore slow-cooked meals!

I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.

It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).

Click here for more tasty food from Southeastern Europe Cuisine.

It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.

Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.

Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.

Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!

If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.

Yield: Serves 8

Beef Goulash Stew

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An easy and tasty recipe for beef goulash stew

Ingredients

• 1 tablespoon Olive Oil
• 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
• 1/2 onion medium size
• 3 garlic cloves minced or sliced
• 2 Carrots shredded or sliced
• 2 celery ribs, sliced
• 1 tablespoon sweet paprika
• 1/2 cup tomato sauce
• 1/2 tablespoon tomato paste
• 2 cups beef stock low sodium
• 3 cups pure water
• 1 dry Bay leaf
• 1 Rosemary sprig
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 lbs. Russet potatoes, approximately

Instructions

1. In a large pot with a fitted lid, add oil and heat it.
2. Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
3. After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
4. Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
5. Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
6. Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
7. 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
8. Pull out herbs before serving, and enjoy it.

Notes

5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 380Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 371mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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Ravioli Sautéed with Spinach topped with goat cheese is tasty, easy and makes a perfect weeknight quick and easy meal. We all need these kinds of dishes.

I took some much needed time off to spend it on myself and appreciate each second with my Lil’ gang.

It’s so essential to simply focus and energize so often I take some time off to smell the roses.

I was truly losing myself in the middle. Thus, I did what I had to do.

Nowadays, I am depending on speedy, like really quick dinners.

Whenever a chance approaches, I incorporate easy shortcuts in my dinners such as frozen ravioli and spinach.

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There is definitely nothing wrong with that. So, today I am sharing a recipe that is barely a recipe, but it is flavorful, delicious and extremely easy.

I am aware that some of you do have a problem with frozen produce.

Let me explain, unless you are picking vegetables and fruit out of your garden the next best thing is to get yourself frozen one.

They are frozen so quickly that you are not losing any nutritional values comparing to fresh that are travelling for days across the country.

I made ravioli from scratch before, and they are amazing, but I really do not have the time to make them all the time.

It is after all time consuming, so I believe that frozen, home-style ravioli is pretty delicious.

Particularly if you get a great quality because you can really see the difference.

On top of all it is fast, and it saves me lots of time to do other things.

In the end, you can get whatever you like, or find on sale. It is all good, though, right?!

If you get inspired and make Ravioli Sautéed with Spinach, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

YELLOW RICE WITH PEPPERS AND TOMATO SAUCE

SAGE AND BROWN BUTTER GNOCCHI

Yield: Serves 4

Ravioli Sautéed with Spinach

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Ravioli Sautéed with Spinach easy and tasty meatless dinner idea.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 pk. frozen Ravioli 1 pound + salt, for water (any on hand, spinach and cheese works well)
• 1 tbsp. olive oil
• 1 tbsp, butter
• 1/2 pack frozen spinach (any on hand even fresh baby spinach but use about 2 cups)
• 1 teaspoon lemon zest
• 1/2 tsp. Lemon juice
• 1 tbsp. parmesan cheese
• 1 teaspoon Italian herbs
• 1/2 teaspoon garlic powder
• Salt to taste

Topping:

• Goat cheese per serving size

Instructions

1. Boil water, and add a salt – generous pinch of salt. Add Frozen Ravioli. When the ravioli are floating they’re done.
2. On the other side, heat olive oil and butter in a medium-sized frying pan or a skillet, and add fresh spinach – if frozen, defrost and squeeze the water out as much as possible, if your spinach is with cream bowls, that's okay, just slightly defrost or steam it if your bag is steamable.
3. Add spinach to the oil and butter, then saute for a couple of minutes on medium-high heat. Taste and add salt to please your taste, a pinch or two.
4. Drain the ravioli, but reserve a couple of tablespoons of pasta water.
5. Add ravioli to sauteed spinach for a couple of seconds on a medium-high, turning around to coat and splashing with pasta water just to make it creamy.
6. Sprinkle lemon pepper, land lemon zest.
7. Squeeze just a bit of lemon juice, if you want fresh citrus flavour, but it is not necessary.
8. I like mixing grounded parmesan cheese, Italian herb blend and garlic powder together, then add to the dish.
9. Just before serving, add a tablespoon or so, of crumbled goat cheese or you may use feta if you wish.

Notes

You may use any ravioli, even homemade. My ravioli used in this recipe is with spinach and cheese filling.

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