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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If you’re a fan of quick, flavorful meals that bring everyone together, then you’ll absolutely love this Chicken Fajitas recipe. Whether it’s lunch or dinner, these fajitas are the perfect choice for a scrumptious and hassle-free meal.

TAP HERE FOR SIMILAR RECIPES

These Chicken Fajitas are a true delight, offering a quick and flavorful meal that brings people together. Whether you’re looking to spend less time in the kitchen, feed your family on a budget, or simply enjoy a delicious dish, this recipe is a winner.

Fajitas are a personal favorite of mine, and today, I’m thrilled to share my go-to recipe with you. While I love a bit of spice, I understand that not everyone does.

That’s why these fajitas are designed to be relatively mild, making them suitable for those who prefer less heat in their meals. Of course, if you love spicy, you can always add more spice.

Anyway, here on my blog, I strive to help people spend less time in the kitchen and more time enjoying meals with their family and friends.

I understand the importance of creating delicious dishes without sacrificing quality time with loved ones. That’s why I’m excited to share this fantastic fajita recipe that ticks all the boxes for a quick, tasty, and satisfying meal.

Let’s dive into the ingredients and steps to create these mouthwatering Chicken Fajitas.

RECIPES YOU MIGHT LIKE:

Beef Burrito Skillet

Mexican Inspired Lasagna

Tex-Mex Grilled Tofu Quesadillas

Chicken Fajita Skewers

Hey, if you decide to make my version of Chicken Fajitas, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

For this beautiful skillet, you can tap on the link here and check it out. I am in love with this Hestan Nanobond Stainless-Steel Skillet. Also, Food52 Waffle Dish Towels (Set of 3), in mustard color is stunning.

If you do not wish to make your own fajita seasoning here is a great one sold on Amazon.

Yield: 4 SERVINGS

Chicken Fajitas

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Easy and delicious dinner idea.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, thinly sliced

Spices:

• 2 tablespoons olive oil + one more tablespoon
• 1 tablespoon lime (or lemon)
• 2 teaspoons chili powder, or cayenne pepper
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Optional ingredients:

• Warm flour tortillas, for serving
• Shredded cheese, guacamole, sour cream, salsa, etc.

Instructions

1. To make these Chicken Fajitas, start by marinating the chicken slices in a mixture of spices, lime juice, and oil for at least 30 minutes. This will help infuse the flavors into the meat and make it tender. While the chicken is marinating, thinly slice the bell peppers and onions.
2. Once the chicken has marinated for at least 30 minutes, heat a skillet over medium-high heat with a drizzle of oil, and add the chicken. Cook until it's no longer pink in the center and has a nice caramelized exterior. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the sliced bell peppers and onions. Cook until they are tender-crisp and slightly charred. This will add a delicious smoky flavor to the fajitas. I like adding it together once everything is done.
4. To assemble the fajitas, warm up the tortillas in a dry skillet or microwave. Place a generous amount of the cooked chicken, bell peppers, and onions in the center of each tortilla. Add any desired toppings, such as shredded cheese, sour cream, and guacamole.
5. Roll up the tortilla tightly, tucking in the sides to keep the filling intact. Serve the Chicken Fajitas warm with a side of Mexican rice or refried beans for a complete meal.

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Ground Turkey and Ham Lasagna is such a unique yet delicious lasagna.

Layer after layer of soft paste with seasoned pasta sauce, mixed with precisely cooked meat, saturated with the aroma of olive oil, herbs, and onions, and with the proper quantity of cheeses.

For a mouthwatering bite, everything was delectably blended.

TAP HERE FOR MORE TASTY LASAGNA INSPIRED RECIPES

I wonder if I made your mouth water. You all know how much I adore cheese pasta, and lasagna is without a doubt one of the most requested dishes by my family, which I have been cooking for a very long time.

Now, I’m only posting this recipe because I’ve never made it this way, i.e. with turkey and ham.

Trying something new or unusual is wonderful. It’s great when we move outside of our comfort zones.

As I said, I’ve never tried this combo before, but when I did, it was truly a match made in heaven. This lasagna is the definition of my love language!

I sincerely hope you enjoy it with your loved ones.

There was unquestionably flavor, along with juiciness and scent. You will simply have to succeed if you have never done so before.

Although it is not too far from lasagna as we know it, incorporating smoked ham gives this meal a unique flavor. It merely adds that extra layer of taste and richness.

My Favorite Lasagna Recipes:

Easy Skillet Lasagna

Mexican Lasagna

I truly hope you like it and do so with your loved ones.

HAPPY COOKING!!!

My Favorite Pasta Recipes:

Tomato Pesto Pasta with Shrimp and Zucchini

Quick and Easy Pasta with Beef Sauce

Sage and Brown Butter Gnocchi

If you decide to make these tasty Ground Turkey and Ham Lasagna do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Q&A

Can you used cooked leftover turkey?

Yes!

• Adding ground turkey is great but if you have any leftovers from your Thanksgiving, you can chop those turkey pieces into smallest bites and make lasagna. It’s all about an idea. You can use rotisserie chicken or ground chicken.. That’s the beauty of cooking!

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

In the other news, I am opening another blog, Lifestyle Blog! I am working on a website, but you are welcome to follow my Instagram page for now called Semisweet Life. Thanks!

Yield: 6

Ground Turkey and Ham Lasagna

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Trying something new or unusual is wonderful especially when we move outside of our comfort zones. I had never tried this combo before, but when I did, it was truly a match made in heaven. I hope you try it!

Prep Time 10 minutes

Baking Time 25 minutes

Additional Cooking Time 15 minutes

Total Time 50 minutes

Ingredients

• 2 tbsp. Olive Oil
• 1/2 Onion chopped
• 1 lb. Ground Turkey
• 1 cup cubed Ham Canadian bacon, smoked ham etc.
• Salt and ground black pepper to taste (about pinch or two of each)
• 1/2 teaspoon dry Italian Herb mix
• 1/2 teaspoon dry Parsley
• 2 1/2 cups Pasta Sauce -- reserve 1/2 cup for the end.
• 12 dry lasagna noodles
• 8 OZ part-skim Ricotta Cheese
• 1 pound mozzarella cheese shredded
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook lasagna sheets according to lasagna package -- Add about 1 tablespoon of salt in the water and 1 tablespoon of olive oil. Drain when the lasagna sheets are tender, and not overcooked. You are looking for firm, but cooked pasta texture.

2. Heat skillet to medium-high and add olive oil and chopped onion, and sauté onions for a minute or two. Put in ground turkey and sauté, breaking and mincing the ground turkey with your wooden spoon, and cook until it's no longer pink, about 5 to 6 minutes. Add cubed smoked ham (Canadian bacon would work as well) and cook for 2 to 3 more minutes. Adjust the seasoning to taste  (about a pinch or two of salt and ground black pepper), then add 1/2 teaspoon dry Italian herb mix and 1/2 teaspoon dry parsley. Keep in mind that most smoked hams are pretty salty as well as the pasta sauce. So a couple of pinches go a long way.

3. Heat oven to 400F/200C

4. Spoon half of the turkey and ham mixture out in the bowl for later.

5. Add pasta sauce of your choice to the skillet with half of the turkey and ham mixture. Stir well and heat it through at medium temperature. When it starts to bubble, it is done and ready.

6. Add a bit of sauce on the very bottom of the baking dish and start layering lasagna sheets.

7. Spread a bit of ricotta cheese in between each layer then a couple of good tablespoons of turkey and ham sauce to cover each layer. Repeat the layers 3 more times.

8. When you add the last lasagna sheets on the top ending the layering, add 1/2 cup of plain pasta sauce on top, spreading it from one end to the other.

9. Add on the very top RESERVED turkey and ham and top it with the mozzarella and Parmesan cheese (It can be frozen now just allow it to cool completely before placing it in the freezer).

10. Bake for about 25 minutes or until the lasagna is tender, the cheese is completely melted and on some spots browned and the filling very hot.

Notes

If you do not eat ham, omit it completely. Maybe you can add smoked turkey or beef into the mixture to get that smokiness and flavor.

Can you used cooked leftover turkey? Yes!

Adding ground turkey is great but if you have any leftovers from your Thanksgiving, you can chop those turkey pieces into smallest bites and make lasagna. It's all about an idea. You can use rotisserie chicken or ground chicken.. That's the beauty of cooking!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 773Total Fat: 42gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 173mgSodium: 1169mgCarbohydrates: 43gFiber: 3gSugar: 3gProtein: 56g

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

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