Tomato Pesto Pasta with Shrimp and Zucchini is such a comforting meal. Well, is there anything more satisfying than a bowl of delicious pasta?

I must admit that my family, including me, couldn’t live without pasta. Actually, this is one of my husband’s favorite dishes. Well, then again anything with pasta is his favorite. I am so not joking at all.

The first meal that I cooked for him was Spaghetti Bolognese, which even after 17 and a half years later he still requests it once a week. I just updated in my quick version so it is done in no time.

Needless to say, even my kids are huge pasta lovers. I like it the most because there are so many options that you could whip up one amazing meal in no time.

Hide veggies, for example, make baked pasta, or just toss it in the skillet with some garlic and oil. This one though is fantastic. I can’t even begin telling you how many times I made this type of pasta.

It is much lighter than if you would use pasta sauce and extremely flavorful due to Tomato Pesto.

Tap here for more amazing dinner ideas that your family will love.

If you are looking for an upcoming father’s day meal, I think this would be it.

Not only that it looks pretty, but such a delightful combination of flavors that literally you’d feel like there is a party in your mouth.

Similar recipes that you might like:

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas
• Creamy Cajun Chicken Pasta

If you try making this Tomato Pesto Pasta with Shrimp and Zucchini, please let me know. Make sure to tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking.

Thank you so much in advance and Happy Cooking, everyone!

Yield: Serves 4

Tomato Pesto Pasta with Shrimp and Zucchini

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Easy and tasty dinner idea. Pasta dinners are such an amazing way to feed the whole family on the budget.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 cups Dried Pasta I used Elicoidali -Tubular pasta + Water + Salt
• ½ tablespoon Olive Oil
• 3 Garlic cloves sliced
• 1 cup Small Tomato Medley or Cherry/Grape Tomatoes
• 1-2 Zucchini preferably smaller/young, sliced
• 4 Oz 16 Oz Shrimps, per person, cleaned
• ½ tbsp. Lemon juice Meyer lemon
• A pinch of Sea Salt and ground black pepper
• 2 tablespoons Fresh Basil chopped + for garnish
• 2 tablespoons Tomato Pesto
• Grated Parmesan cheese

Instructions

1. Boil pasta according to the package and/or cook it to your own taste preference. You want pasta al dente, so approximately 10-15 minutes in boiling water – depending on what type of pasta you are using. Stir the pasta as it cooks, to keep it from sticking to each other. Just before the pasta is approximately cooked, remove a piece of the pasta to check for doneness. Make sure to season water before dropping the pasta in and you will need about 1 tablespoon of table salt. Drain, but reserve ¼ cup of pasta water, drizzle a bit of olive oil, toss to coat it with olive oil and set aside.
2. Heat a large pan with a good drizzle of olive oil, and add sliced garlic. Just before garlic slices turn to golden, add whole tomatoes. Make sure that you keep moving tomatoes so they do not burn. When the tomatoes start to blister add zucchini slices, and stir for about 45 to 60 seconds on medium heat.
3. Toss in cleaned and deveined shrimps, then add just a pinch of sea salt and ground black pepper. Keep stirring for a minute or so and add about ½ tablespoon of lemon juice. When the shrimps start to turn into deeper pink color, they are done. Add ¼ cup reserved pasta water and stir. At this point add freshly chopped basil and tomato pesto and stir.
4. Keep the temperature at medium-low. Add pasta to the skillet, one cup at the time and mix it. You want the pasta to be completely coated with tomato pesto. Serve it with a bit of grated Parmesan cheese and perhaps some salad on the side.

Notes

• If the shrimp is frozen, just fill a large bowl with cold water. Submerge the shrimps in the cold water and that should do the trick pretty fast.
• You can use any shrimps that you desire. Also, if you are vegan or allergic, you could make it without shrimps and cheese, which is also very delicious.
• You can use a different pasta, for example, gluten-free pasta, egg pasta, spaghetti, or perhaps if you are on a low carb diet you may use zoodles (zucchini noodles).
• You can use chicken, however, it might take a bit longer to cook. I would suggest that you cook the chicken first. So, cut into bite-size pieces and season it with a bit of salt and ground black pepper, then cook it in the skillet with a bit of oil for about 5-7 minutes over medium-high heat. After it cooks just transfer it to the paper towel and set aside until it's ready to be used. So you would add the chicken back at the point when I added shrimp, which is after I sauteed garlic, tomatoes, and zucchini.

 

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Superfoods Salad is such an amazing salad to surprise your insides with.

Superfood definition: A nutrient-rich food considered to be especially beneficial for health and well-being.

We eat superfood every day, and a beautiful combination of different food makes us feel good, makes us healthy.

They all doing their own thing to make us strong and give us the power to live a happy and long life.

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My diet is pretty balanced and my family enjoys everything, so squeezing something like this salad into our weekly menu is pretty fantastic for our body and mind.

This salad is fresh, refreshing and amazingly delicious. I hope you will give it a chance.

Let me go briefly over some of the health benefits of this amazing superfoods salad.

I wrote about so many before, but I really want you all to read about it again.

I just gave you a fraction of the information about these awesome ingredients.

If you include them in your daily menu or at least every other day, your body will thank you.

Of course, you will feel younger, healthier, energetic, less moody when you feed your body with an amazing selection of fresh, organic and colorful food.

KALE

Let us start with Kale as a fantastic ingredient of superfoods salad.

It is high in Vitamin C, and K. We all know how amazing vitamin C is for us, but eating a diet high in Vitamin K can help protect against various cancers.

It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting.

Also increased levels of vitamin K can help people suffering from Alzheimer’s disease. It is high in iron and fiber.

It is a fantastic anti-inflammatory agent and it gives you cardiovascular support.

CARROTS

Did you all know that carrots are an excellent source of vitamin A?

This essential vitamin is used by the eyes to maintain good sight.

If your skin appears dull or is showing signs of aging, you can use carrots to get your skin glowing again.

The vitamin A and antioxidants found in carrots help protect skin from sun damage.

So the harmful effects of the free radicals that are sometimes put out during normal metabolic processes.

Carrots Prevent Cardiovascular Disease, prevents and lower the risk of cancer and flush out toxins.

MUKIMAME; individual GREEN Soybeans/Edamame refers soybeans in the pod

Soybeans or Mukimame gives you energy, contains protein, fiber, carbohydrate, various amino acids and low levels of fat and sugar.

It is a good source of various minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese. Makes a very healthy snack.

BROCCOLI SLAW: Broccoli stems, red cabbage, and carrots

Well, broccoli slaw is an amazing combination of powerful vegetables, which make superfoods salad even better.

The high content of vitamin K and calcium in broccoli helps in maintaining stronger and healthy bones, as well as preventing osteoporosis.

Also, a significant amount of folate has demonstrated promise in protecting against colon, pancreatic, cervical and stomach cancer.

It has Anti-Aging properties and boosts the immune system. Also, it helps to reverse and ease the damage brought by Diabetes.

We all know that cabbage is brain food. Cabbage is full of vitamin K and anthocyanins that help with mental function.

These nutrients also prevent nerve damage, improving your defense against Alzheimer’s disease, and dementia.

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Red cabbage has the highest amount of these powerful nutrients. It helps to detoxify the body.

The high content of vitamin C and sulfur in cabbage removes toxins. These are the main causes of arthritis, skin diseases, rheumatism, and gout.

It helps keep blood pressure from getting high. The high potassium content helps by opening up blood vessels, easing the flow of blood.

BLUEBERRIES

Berries, especially blue like blueberries can prove to be extremely valuable for cancer patients.

Blueberries, being very rich in antioxidants such as vitamin C, vitamin B complex, vitamin E, vitamin A, copper.

Also, we have to mention selenium, zinc, and iron (promotes immunity by raising hemoglobin and oxygen concentration in blood).

It can seriously boost your immune system and prevent infections. Blueberries are amazing for you to stay and feel young.

You can prevent signs of aging like wrinkles, age spots, cataracts, osteoporosis, hair loss, etc. Blueberries go amazing with all ingredients that you can find in Superfoods salad.

NUTS and SEEDS

Nuts are an antioxidant powerhouse. Packed with protein, fiber, and essential fats, nuts are the best.

A golf ball-sized serving (about 30g) of unsalted nuts makes a vitality-boosting snack and, unlike most other options, contributes a mix of valuable vitamins and minerals.

All nuts have different nutrition credentials and will provide various health benefits.

Antioxidants help control free radicals, which are unstable molecules produced as a normal function of metabolism.

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Free radical production increases in reaction to heavy sun exposure, stress, pollution, and other causes.

Although free radicals can play a beneficial function in the immune response, owning too many can lead to cell damage.

When your level of free radicals is too high, your body is supposed to be in a state of oxidative stress, which increases disease risk.

Nuts have impressive effects on cholesterol and triglyceride levels.

Cashews, Walnuts and Sunflower Seeds 

CASHEW is still a nut in a culinary world. Cashews are one of the lowest fiber nuts, they are packed with vitamins, minerals, and antioxidants.

These include vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium, all of which are important for maintaining good bodily function.

WALNUTS may help reduce not only the risk of prostate cancer but breast cancer as well.

Also, walnuts contain the plant-based omega-3 fat alpha-linolenic acid, which is anti-inflammatory and may prevent the formation of blood clots.

Walnuts contain antioxidants and contain a number of neuroprotective compounds, including vitamin E, folate, melatonin, and omega-3 fats.

SUNFLOWER seeds contain selenium, an essential nutrient. Studies have found it plays a role in the antioxidant function and helps reduce redness and swelling in the body.

There is an added bonus to the magnesium in sunflower seeds, it promotes a healthy mood. They contain bone-healthy minerals.

Besides calcium, your bones need magnesium and copper to stay strong. Sunflower seeds have both these minerals. As a bonus, they also contain Vitamin E, which helps ease arthritic pain.

CRANBERRIES

Dried cranberries commercial drying processes substantially reduce the vitamin A and vitamin C content, and most commercially produced dried cranberries contain added sugar.

Dried cranberries contain the same nutrients as fresh cranberries (notably dietary fiber and antioxidants).

When they are in season I love eating a handful despite their tart taste, but adding a bit of dried over my salad or cereals gives me sweet satisfaction.

Dried cranberries are a source of fiber, an important part of a healthy, balanced diet, aiding digestive health.

LEMON AND GINGER 

While lemons may seem quite acidic, they’re a surprisingly good source of an alkaline food that can help balance your body’s pH.

Studies have supported the anticancer activity of citrus limonoids, compounds that protect your cells from damage that can contribute to the formation of cancer cells.

Vitamin C in lemons helps to neutralize free radicals linked to aging. On the other hand, you have amazing ginger.

Whether we’re talking about curing a simple stomach ache or severe morning sickness, ginger has been used for thousands of years as an effective digestive aid and natural cure for nausea.

Ginger may drastically lower blood sugars and improve heart disease risk genes.

Ginger has been indicated to be effective against exercise-induced muscle pain and Anti-Inflammatory effects can help with osteoarthritis.

SOURCE
*Various sources from the internet, research, and books that focus on health and healthy eating.

You cannot expect to feel any progress if you eat clean, healthy and raw food one time a month.

You have to eat every day a rainbow and a variety of healthy food to feel great and see any changes.

IF you cannot eat some of these please omit. You can always replace it with something else.

There are so many options and seasonal produce that you can certainly replace or substitute, for example, if you do not have blueberries, then use raspberries or another kind of berries.

Equally delicious and beneficial to your health. I am not a doctor, nutritionist or vegan.

However, I do have a common sense of what works together, and this Superfoods salad works perfectly.

For example, what is healthy and what is doing amazing things for our body, mind, and spirit.

Yield: 4 SERVINGS

Superfoods Salad

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We will feel younger, healthier, energetic and less moody when we feed our body with an amazing selection of fresh and colorful food, such as this amazing salad.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 4 cups Fresh Kale
• 1 1/2 cup Shredded Carrots
• 1 1/2 cup Broccoli Slaw
• 1 1/2 cup Mukimame or deshelled Edamame
• 1 1/2 cup Blueberry
• 64 Cashews 16 per serving
• 1 cup Walnuts 12 to 14 halves per serving
• 1/4 cup hulled Sunflower Seeds
• 1/2 cup Dried Cranberry

Lemon-Ginger Vinaigrette

• 1 large Ripe Lemon squeeze as much as you can (if the lemon is smaller, you can use 2)
• 1/4 cup Olive Oil
• 3 tbsp. Apple Cider Vinegar or red wine vinegar
• 1 inch Fresh Ginger grated
• 1 teaspoon minced Garlic
• 1 teaspoon Dried Parsley
• 1/4 teaspoon Chili Powder
• Himalayan Salt to taste

Instructions

1. Wash all the vegetables and fruit, then prepare them by slicing, shredding, and grating.
2. Slice Kale into bite size pieces, and place in the large bowl.
3. Mix everything for lemon-ginger vinaigrette in the glass jar with a fitted lid and season with salt to taste, start with 1/4 teaspoon and taste. Close the lid and shake the jar to combine all the ingredients.
4. Pour the vinaigrette over the kale and massage it for about one minute or until the kale is tender. Squeeze the kale using your hands. You will end up with half of the size in the bowl. You got to do this step to make kale tastier.
5. Now add all the other ingredients (fruits and vegetables) and lightly toss with the kale.
6. Taste and see if you need to add a pinch or two of Salt.
7. Serve just a salad immediately or place in the container/jar with a fitted lid and keep in the fridge for up to 2 days.

Notes

Apple cider vinegar ingestion can help acid reflux, lower blood pressure, improve diabetes and support weight loss.

The benefits of apple cider vinegar come from its powerful healing compounds, which include acetic acid, potassium, magnesium, probiotics, and enzymes. * Red wine vinegar is free of cholesterol, fat, and sodium and full of anti-aging antioxidants. Unlike wine, it doesn't contain alcohol. * Massaging your kale removes the bitter and rough taste that the leaf sometimes have.

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Creamy Cajun Chicken Pasta is one more pasta and chicken recipe that I wanted to share with you guys. Well, nobody is certainly complaining at my house, so shamelessly I have decided to post it.

The most popular protein in my house that we eat repeatedly is chicken, plus pasta is always a hit. I cannot lie!

Last week my dear husband, Shone, took me out on a date. Yes, we do dates even after so many years of being together. I think it keep us connected when we do things together even if it’s a dinner out.

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Anyways, to cut the story short, I had this Cajun chicken pasta. Well, I hate eating out simply because it is not economical, and I could make a far better dinner for less money. I hope you agree with me on this one.

Well, as I was saying, I knew that I could make it more tasty at home, even though the dish was quite delicious.

I do not want to offend anyone, nonetheless, but pasta and chicken dishes are kind of my thing, so I have nothing further to discuss.

The next few days I had this pasta or idea marinating in my head. I just had to recreate that meal that we had a few nights before.

Nowadays, it is one of those dishes that you will cook often because it’s truly super easy, inexpensive and so delicious.

Similar recipes that you might like:

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas
• Chicken Fettuccine Alfredo

If you make my Creamy Cajun Chicken Pasta please let me know by tagging me on facebook or Instagram.

@sandraseasycooking with hashtags, #sandraseasycooking. Thank you so much in advance, everyone, and Happy Cooking!

Yield: Serves 4

Creamy Cajun Chicken Pasta

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Easy and tasty pasta dinner for the whole family to enjoy.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon Olive Oil
• 1 Chicken Breast
• Cajun Seasoning to taste for the chicken about 2 teaspoons, more if needed
• 1 teaspoon Olive Oil for the peppers
• 1 tablespoon unsalted butter for the peppers
• 3-4 different color Bell Peppers sliced into strips
• 1/4 Onion sliced
• 3 Garlic Cloves minced
• Salt and Ground Black Pepper to taste
• 1 cup Whole Milk
• 1 tablespoon Flour
• 1/2 teaspoon Cajun seasoning for the sauce
• 1 tablespoon or more Parmesan Cheese
• 1 pack of Spaghetti
• 1 teaspoon dry Parsley

Cajun Seasoning

• 4 tablespoons paprika
• 1/4 cup kosher salt
• 2 tablespoons ground black pepper
• 2 tablespoons Garlic powder
• 2 tablespoons Onion powder
• 1 tablespoon dried thyme
• 1 tablespoon Cayenne

Instructions

1. Cajun Seasoning: Mix it all together and keep it in the glass jar or container with a lid. It should be used within 6 months.
2. Boil water for the spaghetti and add about 1 tablespoon of salt. When it boils add pasta and cook according to the package. Do not overcook it. Drain and set aside.
3. Cut chicken breast into bite-size pieces and season it with Cajun Seasoning. About 2 teaspoons for everything, but you may add later some more. Heat the pan or a skillet with oil and cook chicken on a medium-high temperature. Turn after 2-3 minutes and keep turning until it cooks through. The internal temp for the chicken breast is 165F. Place it on the kitchen paper towel until ready to serve. Or you can do cook chicken at the same time as pasta/sauce so it all finishes at the same time.
4. On the other side, heat the skillet or a pan with olive oil and butter. Add sliced peppers and onion. Cook it for approximately 10-12 minutes on medium-high heat, stirring often to prevent from burning. You want peppers to be cooked but not over-cooked, so you are looking that they are still holding a form and have a bit of crunch.
5. While the peppers are cooking mix roux by combining whole milk with a tablespoon of flour. Mix until there are no more lumps. Yes, you can technically use whipped cream but milk works fine when you mix it with a bit of flour.
6. Add ROUX to the peppers and stir. It will start to come together as soon as you see that the milk is heating through. If it's too thick, then just add a splash of milk and stir, otherwise, continue with the next step which is adding shaved parm cheese and 1/2 teaspoon Cajun seasoning to give your sauce extra edge. Stir again. It will start to thicken. You may try the sauce to see if you need a bit more salt or other seasonings.
7. Add cooked pasta and mix to coat, then add a bit of dried parsley and more shaved parm cheese if you wish.
8. Serve it with the cajun chicken immediately.

Notes

You may use gluten-free pasta.

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