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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Dutch Oven Tomato and Olive Focaccia

Polenta with Pork and Onion

Pasta, Cheese with Chicken and Peas

Yield: Serves 4

Skillet Spaghetti with Vegetables

Print

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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.

Tap here for more meatless meals

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

Print

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest