With toasted orzo in a light pesto-parmesan sauce, topped with fresh tomatoes and basil, each bite is packed with flavor.

Minimal ingredients and utensils are required for this easy and impressive meal.

Why you’ll love this easy one pan recipe

• Quick & easy: You only need 30 minutes to make this recipe – 10 minutes to prep and 20 minutes to cook.
• Bright & fresh: The pesto brings bright flavors and the tomato topping is a nice fresh bite.
• Big flavor, simple ingredients: Pesto sauce paired with orzo, lemon, parmesan and tomatoes is perfect harmony of flavors.

Ingredients needed to make this pesto orzo recipe

For the fresh tomato topping: pair fresh tomatoes with olive oil, salt, fresh basil and garlic for a big-flavored topping.

For the pesto pasta:  you’ll need orzo paired with pantry spices like Italian seasoning and red pepper flakes, vegetable broth, a jar of pesto, fresh basil, lemon juice and freshly grated Parmegiano-Reggiano cheese.

What equipment you’ll need for this one pot meal and why 

This recipe comes together quickly, so I recommend having each of your ingredients and tools prepared and ready prior to beginning cooking. 

• Deep skillet or frying pan, with a lid
• Wooden spoon or spatula, heat-safe for stirring the orzo
• Bowl large enough to fit the tomato topping (2 cups)
• Sharp kitchen knife 

Step by step instructions to nake the pesto orzo pasta and fresh tomato topping

1. Start by making the Fresh Tomato Topping, the flavors will mingle while you’re making the orzo. 
2. Cut the tomatoes in half, chop your fresh basil and press your fresh garlic. 
3. Add the tomatoes, extra-virgin olive oil, kosher salt, basil, and garlic to a bowl and toss gently. Set aside. 
4. Place your deep skillet or frying pan on your burner, and turn it to a medium heat. 
5. Add your olive oil. Once your olive oil is warmed, add your sliced fresh garlic and stir for approximately 2-3 minutes. The garlic will turn a light golden colour and smell fragrant. Watch out not to burn the garlic as it will taste bitter.
6. Add the dried Italian seasoning, chili flakes and orzo. Stir for 1 minute.
7. Add your vegetable broth and stir. Bring to a simmer over medium-high heat, be careful not to leave it on a boil. 
8. Once your dish is simmering, turn your burner to a medium-low heat, place the lid on your pot, most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, about 10-12 minutes.
9. Optional: If using, stir in a handful of baby spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked. 
10. Remove from the heat and stir in the pesto, fresh lemon juice and fresh chopped basil until combined. Taste for seasoning to your preference. 
11. Serve immediately, garnish with the Fresh Tomato Topping and freshly grated Parmesan cheese.

How To Cook The Perfect Orzo Pasta

Toast your orzo in olive oil first, then simmer it loosely covered in broth or water, I prefer broth as it adds so much flavor. Cook it for roughly 10-12 minutes until it’s al dente (to the tooth, with a tiny bit of chew). You’ll get a deep, nutty flavor and a rich, creamy texture without the risk of it turning mushy.

How to make the perfect fresh tomato and basil pasta topping

Picking the right ingredients is always the key to a beautiful meal – a few fresh ingredients go a long way in making your meal one to remember.

When picking your tomatoes, the size does matter. For this recipe, I recommend looking for small varieties of tomatoes – either cherry or grape.  And fresh garlic and fresh basil are a must in this recipe for the bright burst of flavours! 

Once you’ve decided on your tomato of choice, cut them in half and add them to a bowl with the remaining ingredients in the Fresh Tomato Topping recipe above. Toss gently to incorporate and let it rest. If making ahead, you can store it in the fridge. 

Expert tips for making this pesto orzo pasta

You can adjust this recipe to your personal taste based on the pantry and fresh items you have on hand.

• Want more protein? Add some rotisserie chicken or a protein of your choice.
• Veggie lover? Asparagus and broccoli with an assortment of fresh herbs are great additions.
• No kosher salt? For this recipe, you can swap it out with half the amount of table salt.
• No fresh lemons? – You can swap fresh lemons for white wine vinegar. 
• Pesto – fresh homemade pesto vs. jarred? Jarred pesto is always great, or you can make your own fresh pesto with my Easy Basil Pesto Recipe. My family uses this one on repeat.
• Which stock is best? You can use vegetable or chicken stock for this one; I don’t recommend beef stock as it will change the flavor profile.

Serving this pesto orzo recipe

To round out your table, I like to add a light green salad. Make a simple fresh arugula or mixed greens salad and dress it with my Easy Flavourful Lemon Shallot Vinaigrette recipe.  

Serve as a main dish in big bowls for 2-3 people or make this as a tasty side-dish for 4 people paired with a protein of your choice. 

FAQs

How to store and reheat

Store the cooked pesto orzo pasta in an airtight container for up to 3 days, though I do recommend eating it fresh! You can reheat in the microwave or in a covered saucepan on the stove with a splash of water or stock, over low heat until heated through.

More easy orzo recipes to love from the blog

• One Pan Creamy Spinach and Artichoke Orzo Bake
• Simple and Easy One Pot Sungold Tomato Orzo Pasta
• Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

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30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Course Main Course

Cuisine american-inspired

Keyword orzo, pesto

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 – 4

Author Jess

Equipment

• braiser, deep skillet or large frying pan

Ingredients

For the fresh tomato topping

• 2 cups cherry or baby tomatoes, halved
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 2 tbsp fresh chopped basil
• 1 small garlic clove, pressed

For the pesto orzo

• 2 tbsp extra-virgin olive oil
• 3 small garlic cloves, thinly sliced
• 1 tsp dried Italian seasoning
• 1/4 tsp chili flakes
• ½ tsp kosher salt plus more to taste
• 1 1/2 cups orzo pasta
• 3 cups vegetable broth
• Optional: handful of fresh spinach leaves or 1 cup frozen peas or 1 cup canned white beans
• 1/2 cup pesto
• 1 tbsp fresh lemon juice about ½ small lemon
• 3 tbsp fresh chopped basil
• ¼ cup freshly grated Parmegiano-Reggiano cheese plus more for garnish

Instructions

• Add the olive oil to a large high-sided skillet or frying pan and turn to medium heat. When the oil is warm, add the sliced garlic and cook for 2-3 minutes, stirring often, until fragrant.
• Add the dried Italian seasoning, chili flakes, kosher salt and orzo, stir and cook for 1 minute.
• Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, turn to medium-low heat, place the lid on most of the way and keep at a simmer until most of the liquid is absorbed and the orzo is al dente, stirring occasionally so the orzo doesn’t stick, about 10-12 minutes.
• Optional: If using, stir in a handful of spinach leaves or 1 cup frozen peas and cook for 1-2 more minutes until the spinach is wilted or peas are just cooked.
• Remove from the heat and stir in the pesto, fresh lemon juice, fresh chopped basil and parmesan cheese until combined.
• Serve immediately garnished with the fresh tomato topping and freshly grated parmesan cheese.

Notes

• If after 10-12 minutes the orzo isn’t quite cooked yet but there isn’t much broth left, add 1/2 cup additional broth to the pan. Then, cook until the orzo is al dente (or done to your liking).
• Use your favorite pesto from the grocery store or make your own with my pesto recipe.

The post 30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes appeared first on Cooking in my Genes.

The Boursin cheese creates a luscious, creamy sauce which pairs lovely with bursts of green peas.

This vegetarian pasta dish is the ultimate easy dinner recipe!

Like my one pot veggie pasta, this boursin cheese pasta is another simple and quick recipe that can be made in a flash. Plus less dishes is always a win for me! I love whipping this up during the week as it’s the perfect comfort food!

This one pot Boursin pasta is easy to customize to your liking and I’ve got a few substitution ideas to help you!

Why you’ll love this one pot Boursin cheese pasta recipe

• Quick: It takes just 20 minutes to make this recipe, perfect for weeknights and busy evenings!
• Easy: You don’t need any fancy equipment – just one pan!
• Versatile: This 20 minute pasta dish makes enough for 2-3 people, but you can easily double the recipe if you’ve got company coming or you want to meal prep.

Ingredients needed

Dried Rigatoni: I used rigatoni pasta here, but feel free to use another pasta shape like macaroni, rotini or penne.

Boursin Fine Herbs & Garlic Cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the herbs and garlic flavor, but you could swap that out for the shallot & chive flavor which would be delicious!

Frozen Peas: Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, cooked broccoli or even tomatoes.

Lemon: Zest and juice of a lemon bring a nice brightness to this recipe.

Parmesan cheese: Pairs perfectly with the Boursin cheese.

Seasonings: Chili flakes, salt and pepper do the trick!

 How to make this Boursin pasta recipe

1. Serve and top with more lemon zest, chili flakes and parmesan cheese!
2. Bring a large pot of salted water to the boil. Once boiling, add in the pasta and cook according to package directions. Scoop out 1 cup of pasta water and set aside. Drain the pasta.
3. Add the cooked pasta back to the pot and set over low heat.
4. Add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan.
5. Stir and slowly add in ¼ cup of pasta water. Keep stirring so it creates a sauce that starts to cling to the noodles.
6. Make sure the peas are completely warmed through! If not, continue stirring over low heat.
7. If you want the sauce to be creamier, add in an additional ¼ cup of pasta water.
8. Taste the sauce once you’ve added in the pasta water and adjust the seasoning. You may want to add more salt, pepper, chili flakes or lemon juice to your liking.

Expert Tips

• When adding the pasta water, only add about ¼ cup to start. If you add it all at once you’ll end up with quite a watery sauce! Add the first ¼ cup, stir, then if it isn’t creamy enough for you slowly add the remaining pasta water until it is the desired consistency.
• Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, broccoli or cherry tomatoes!
• Add protein! Top this Boursin pasta with cooked chicken breasts.
• Forgot to reserve your pasta water? It happens to the best of us! Use vegetable stock, chicken stock or just hot water if you drained all of the pasta water by mistake.
• I prefer to use the herbs and garlic flavor of Boursin cheese but you could swap that out for the shallot & chive flavor which would be delicious as well!
• If you’d like to add extra veggies to this Boursin pasta, a handful or two of spinach would wilt well into the pasta or 1 cup of cooked broccoli.
• Easily make this gluten-free by using your favourite gluten-free pasta.

Common Questions

How to store

Store the cooked Boursin pasta in an airtight container for up to 2 days, though I do recommend eating it fresh! You can reheat in the microwave or in a pot on the stove with a splash of water over low heat until heated through.

More delicious one pot pasta recipes to love from the blog:

• Easy One Pot Creamy Lemon Garlic Pasta Recipe
• One Pot Sausage and Tomato Pasta
• Easy One Pot Veggie Pasta

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One Pot Boursin Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Course dinner

Cuisine American

Keyword boursin, one pot pasta

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -3

Author Jess

Ingredients

• 200-250 grams dry rigatoni (or other pasta shape)
• 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
• zest from 1 lemon plus more for garnish
• 1 tbsp lemon juice
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper
• 1 cup frozen peas
• 3/4 cup shredded parmesan cheese
• Salt and pepper to taste
• Garnish with lemon zest, chili flakes, parmesan cheese

Instructions

• Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
• Add the drained pasta back to the pot and set over low heat on the oven.
• Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese.
• Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
• Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through – if not keep on low heat and stir occasionally until they are.
• Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
• Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.

Notes

• When adding the pasta water, add ¼ cup to start. Then if you want to make the pasta creamier, add another ¼ cup and stir over low heat until the desired creamy consistency is reached.
• If you don’t like peas, other delicious add-ins include 1-2 cups chopped spinach; cooked broccoli; or even tomatoes. 
• If you want to add protein, try cooked chicken, shrimp or even crumbled sausage.
• Want to play around with flavours? The Shallot & Chive Boursin Cheese would be a delicious substitute.
• If you forget to reserve the pasta water, you can use vegetable or chicken stock or hot water

The post 20-Minute One Pot Garlic and Herb Boursin Pasta appeared first on Cooking in my Genes.

With so many fresh ingredients to choose from in the Spring, many of these are highlighted in this soup recipe.

Top each bowl of minestrone soup with a basil-lemon ricotta for an extra punch of flavour!

I love soup in the Springtime like this Easy Pea Soup. The beauty of minestrone soup is you can enjoy so many Spring flavours all together, cohesively in one dish.

The basil-lemon ricotta topping adds an extra layer of flavour, making the soup just slightly creamy and almost giving it the flavour of a delicious white lasagna.

why you’ll love this spring minestrone soup

• It’s a bright and fresh take on classic minestrone soup.
• The basil-ricotta topping is out of this world delicious!
• This soup is packed with Spring vegetables.
• It’s the perfect soup to celebrate the Spring season.

Ingredients needed for this Spring soup recipe

How to make this Spring minestrone soup

Step 1: Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.

Step 2: In a large pot, heat the olive oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.

Step 3: Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.

Step 4: After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.

Step 5: Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.

Step 6: Serve immediately topped with a scoop of the ricotta cheese mixture and fresh crusty bread if desired.

Expert tips

• If spinach isn’t for you, stir in kale or omit the spinach altogether.

• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes. You could try elbow macaroni or orzo pasta for example.

• Other green vegetables that you can add or substitute in include green sweet peas (frozen or fresh),

• Don’t use dry beans in this recipe; they will take much too long to cook.

Common questions about this minestrone soup

Do I have to use pasta in this Spring soup?
I love the addition of pasta, however, the soup is absolutely delicious with it omitted.

Can I make this recipe gluten-free?
YES! Make sure to use a gluten-free vegetable broth and gluten-free pasta. NOTE: If using gluten-free pasta, I recommend cooking the pasta separately and adding to your soup bowl just before scooping the soup in as some gluten-free noodles can become too soggy if cooked IN the soup.

What other white beans can I use in this soup?
If you can’t find canned cannellini, try navy beans. I don’t recommend white kidney beans.

More Spring recipes to make from the blog

Quick Spring Gnocchi with Asparagus, Pesto & Lemon

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

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Spring Minestrone Soup with Herb Ricotta Topping

This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!

Course Soup

Cuisine italian-inspired

Keyword minestrone, spring soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Calories 505kcal

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 pieces of celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 8-10 cups vegetable broth
• 1 cup cut green beans
• 2 14oz cans cannellini beans, drained and rinsed
• 2 cups chopped zucchini
• 3 tbsp chopped fresh parsley
• 1/2 cup ditalini pasta
• 3 cups baby spinach
• 3 tbsp lemon juice

For the basil-ricotta topping

• 1 cup full fat ricotta cheese
• 1/2 cup shredded parmesan cheese
• 2 tbsp minced fresh basil
• zest of one lemon
• big pinch of salt and pepper

Instructions

• Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.
• In a large pot, heat the oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.
• Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.
• After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.
• Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.
• Serve immediately topped with a scoop of the ricotta cheese mixture and fresh bread if desired.

Notes

• If spinach isn’t for you, stir in kale or omit the spinach altogether.
• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes, like elbow macaroni or orzo.

Nutrition

Serving: 1serving with ricotta topping | Calories: 505kcal | Carbohydrates: 66g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 3088mg | Potassium: 1271mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9124IU | Vitamin C: 34mg | Calcium: 490mg | Iron: 6mg

The post Spring Minestrone Soup with Herb Ricotta Topping appeared first on Cooking in my Genes.

Made with just 7 ingredients, you can have this easy dinner on the table in no time.

Fresh asparagus paired with pesto and lemon makes this a delicious and flavourful dish for the Spring season.

I love fresh Spring dinner recipes like this one pan salmon and vegetables and this easy 30 minute lemon garlic shrimp pasta.

But, what I love about this Spring gnocchi is how fast it is to make. It’s absolutely perfect for an easy weeknight meal but also downright scrumptious to serve at a dinner party as a vegetarian main dish.

Why you’ll love this quick spring gnocchi

• Make this quick spring gnocchi in under 30 minutes!
• Use your favourite store-bought basil pesto to make this recipe.
• Store-bought shelf stable gnocchi makes this recipe come together super quick.
• A perfect way to enjoy fresh veggies in the Springtime!
• Great to serve when entertaining!

what is gnocchi

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick!

This gnocchi recipe is filled with some of my favourite Spring & Summer flavours that bring this recipe together in one-pan on the stovetop.

ingredients needed for this spring vegetable gnocchi

Gnocchi: Use store-bought gnocchi that you can cook straight from the package (some won’t require boiling). You can find these tender gnocchi in the pasta aisle or in the fridge section of your local grocery store. Alternatively, you can make homemade gnocchi to use in this Spring gnocchi.

Butter: Sauté the gnocchi in butter to begin the recipe to get a beautiful golden colour and crispness.

Asparagus: fresh asparagus is the Spring produce star of this dish! Fresh asparagus just needs a few minutes in the pan

Pesto Sauce: Use your favourite basil pesto to bring lots of flavour or you can even make your own.

Lemon: Fresh lemon juice is a must that brightens up the flavour in this quick spring gnocchi

Parmesan Cheese: shredded parmesan cheese goes perfectly with the asparagus and basil pesto

Salt & Pepper: you’ll need a few pinched of salt and pepper to season this gnocchi recipe

how to make the best quick Spring gnocchi

Step 1: If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi before you start cooking the recipe.

Step 2: Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender on the inside.

Step 3: Add in the pieces of fresh asparagus, 1 tablespoon of butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.

Step 4: Turn off the heat and stir in 2 tablespoons of basil pesto plus half of the grated parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish.

Step 5: Serve immediately and enjoy!

expert tips

• Enjoy this easy recipe as a main dish for an easy weeknight dinner.
• If you’re feeling adventurous, make my homemade basil pesto to go with this recipe.
• Make this creamy by adding a dollop of ricotta on top of each serving and add a punch of flavour with some lemon zest on top!
• Serve as a side to your favourite protein like this lemon chicken.
• Delicious as a main course for brunch too!
• This is a quick dinner that everyone can get on board with! And, if you’re looking to switch things up try using peas or green beans instead of asparagus

common questions about this gnocchi recipe

Can I use homemade gnocchi in this recipe?
Yes you sure can! Make sure to boil your homemade gnocchi first and then follow the rest of the recipe instructions.

Can I use other fresh vegetables in this gnocchi recipe?
While this recipe was created with asparagus in mind, you could substitute with 1 1/2 cups frozen peas or fresh peas instead. Or, try green beans!

Can I use cauliflower gnocchi in this recipe?
I have not tested cauliflower gnocchi but if you do try it in this recipe, I recommend following the instructions on the packaging for pan frying the gnocchi. Then, follow the rest of the quick spring gnocchi recipe instructions to complete the meal.

how to store

This recipe is best enjoyed the day it’s made. However, if you do have leftovers store in an airtight container for 1-2 days in the fridge. You can reheat leftovers in a frying pan with a splash of water and heat over medium-low until warmed through.

more Spring recipes to make from the blog

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

Easy One Pan Spring Salmon with Potatoes & Asparagus

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Quick Spring Gnocchi with Asparagus

A quick Spring gnocchi made with just 7 ingredients! Use fresh asparagus and pesto to brighten this recipe for a delicious weeknight meal.

Course dinner

Cuisine American

Keyword asparagus gnocchi, gnocchi, spring gnocchi

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb store bought gnocchi
• 3 tbsp butter, divided
• 1 bunch asparagus, trimmed ends and cut into 1 inch pieces
• 1/2 lemon
• 2 tbsp pesto sauce
• 1/2 cup shredded parmesan cheese
• kosher salt and ground pepper
• Extra garnish: red pepper flakes

Instructions

• If required by the instructions on the gnocchi you've purchased, boil and drain the gnocchi before you start cooking the recipe. 
• Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender on the inside.
• Add in the pieces of fresh asparagus, 1 tablespoon of butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
• Turn off the heat and stir in 2 tablespoons of basil pesto plus half of the grated parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish.
• Serve immediately and enjoy!

Notes

*Not an asparagus fan? Substitute with 1-2 cups of frozen peas or try a large bunch of fresh green beans.

The post Quick Spring Gnocchi with Asparagus, Pesto & Lemon appeared first on Cooking in my Genes.

Whether you enjoy pasta, chicken, gnocchi or a vegetarian dinner, there’s an option for everyone.

There’s so many dinner recipes to choose from, you’re sure to find a few go-to recipes for any weeknight meal.

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Easy One Pam Creamy Lemon & Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pot Boursin Cheese Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta Recipe

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

Easy Healthy Baked Lemon Chicken

If you are running out of chicken recipe ideas for dinner, try our easy healthy baked lemon chicken recipe with tangy and savory flavors.

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Click here for the recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Click here for the recipe

The post 10 One Pot (One Pan) Dinner Recipes for Busy Weeknights appeared first on Cooking in my Genes.

Using mostly pantry ingredients, you can make the chili lime simple marinade for these chicken thighs quickly.

They’re perfect with your favourite summer salad, grilled vegetables or made into delicious tacos!

I love a quick and tasty summer meal like this Easy Green Summer Chopped Salad and this Easy Summer Tortellini Pasta Salad.

And, delicious chicken on the grill is definitely a go-to of mine in the summertime, it’s grilling season after all! This chicken thigh recipe is super versatile and something the whole family will love. You can enjoy them in a variety of ways – as chicken tacos and burrito bowls and much more!

Why you’ll love these grilled chicken thighs

• They’re easy to make; cooking chicken thighs on the grill is so simple and quick!
• Prep them as a quick weeknight dinner or make them for a weekend barbeque with friends.
• You only need simple ingredients to make this tasty main dish.
• These chicken thighs are super versatile! See my tips below for serving suggestions.
• Easily made for meal prep lunches during the week!

Ingredients needed

Chicken: use boneless, skinless chicken thighs with this recipe for the quickest cooking time on the grill! Alternatively you can use skin-on bone-in chicken thighs or chicken breasts but they will require longer cooking times.

Olive oil: since you’re using boneless, skinless chicken thighs you’ll need olive oil to ensure they are juicy chicken thighs

Limes: you’ll need two fresh limes, the lime zest and fresh lime juice from both limes will be used; you can also use extra lime wedges for garnish

Seasonings: ground chili powder, ground cumin, garlic powder, kosher salt and ground black pepper are the core marinade ingredients needed for these chili lime chicken thighs

Honey: honey adds just a touch of sweetness to balance out the other flavours; if desired you can use maple syrup instead

Fresh herbs: I like to use fresh cilantro for garnish!

How to make this grilled chili lime chicken

Step 1: Whisk chicken marinade in a large bowl (3 tbsp extra virgin olive oil; 2 limes, zested and juiced; 2 tbsp ground chili powder; 1 tsp ground cumin; 2 tsp garlic powder; 1 tsp kosher salt; 1 tsp ground pepper; 1 tbsp honey or maple syrup).

Step 2: Add the chicken thighs to the bowl of marinade, ensuring all of the chicken is covered with the marinade. Marinate at room temperature for 30 minutes or up to 2 hours in the fridge.

Step 3: When ready to grill, preheat the barbecue grill to medium-high heat, about 400-425F.  Oil the grill well.

Step 4: When the barbecue grill is heated, remove the chicken thighs from the marinade and place on the grill, cooking for 8 minutes to start. Then flip the chicken and cook for 5-7 minutes or until the internal temperature of the chicken reaches 165F.

Step 5: Garnish with fresh cilantro and squeeze fresh lime over top before serving.

Expert tips for making this chili lime chicken recipe

• For best results, make sure to oil the grill grates well so the chicken doesn’t stick when grilling.
• You can marinate the chicken up to 2 hours ahead of time.
• Use this chili lime marinade on any of your favourite protein types like chicken breasts, shrimp or even salmon.
• Meal prep these chicken thighs and keep in the fridge in an airtight container for up to 4 days.

How to serve chili lime chicken thighs

• Chicken tacos: serve chili lime chicken sliced up with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
• Chicken bowls: serve the grilled chicken with rice, pickled red onions and cilantro.
• Serve with grilled veggies and your favourite grain.
• Make lettuce wraps with these chicken thighs by using butter lettuce and your choice of taco toppings.
• Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
• Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!

Common questions

Are there other types of chicken I can use this marinade with?
You can use bone-in skin-on chicken thighs or skinless boneless chicken breasts, however, they will require more cooking time on the grill. Use a meat thermometer to make sure the chicken is cooked through, 165F.

Can I make this chicken in a frying pan instead of on a grill?
Yes! You’ll can use a large non-stick skillet / frying pan, large cast iron skillet or grill pan. Make sure there’s space between the chicken thighs so they cook properly; if the pan is too crowded they will take longer to cook. You may want to cook them in batches and then keep in a 300F oven to keep warm while you cook the next batch.

Can I bake these chicken thighs?
You can bake these chicken thighs, you just won’t get the same kind of char that a barbecue provides. However, they will still be super tasty and will be perfect for meal prep too! Bake at 350F for about 30-35 minutes or until the chicken is cooked through to 165F.

How to store these chicken thighs

Store these chicken thighs in the fridge in an airtight container for up to 4 days. Reheat for about 30 seconds in the microwave or enjoy cold meal prepped as a part of a favourite salad or bowl.

More tasty summer recipes from the blog

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Chili Lime Baked Salmon with Mango Salsa

Easy Grilled Brie Cheese Appetizer with Fresh Berries

Grilled Peaches with Oat Crumble & Vanilla Ice Cream

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Easy and Delicious Grilled Chili Lime Chicken Thighs

For a quick and tasty summer meal, make these Grilled Chili Lime Chicken Thighs! Enjoy them as tacos, burrito bowls or as a salad topper!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinating time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jess

Ingredients

• 1.5-2 lb boneless, skinless chicken thighs
• 3 tbsp extra virgin olive oil
• 2 limes, zested and juiced
• 2 tbsp ground chili powder
• 1 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp ground pepper
• 1 tbsp honey or maple syrup
• fresh cilantro for garnish
• extra lime wedges for garnish
• oil for the grill

Instructions

• Whisk chicken marinade in a large bowl (3 tbsp extra virgin olive oil; 2 limes, zested and juiced; 2 tbsp ground chili powder; 1 tsp ground cumin; 2 tsp garlic powder; 1 tsp kosher salt; 1 tsp ground pepper; 1 tbsp honey or maple syrup).
• Add the chicken thighs to the bowl of marinade, ensuring all of the chicken is covered with the marinade. Marinate at room temperature for 30 minutes
• When ready to grill, preheat the barbecue grill to medium high, about 400-425F.  Oil the grill well.
• When the barbecue grill is heated, remove the chicken thighs from the marinade and place on the grill, cooking for 8 minutes to start. Then flip the chicken and cook for 5-7 minutes or until the internal temperature of the chicken reaches 165F.
• Garnish with fresh cilantro and squeeze fresh lime over top before serving.

Notes

How to serve chili lime chicken thighs

• Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
• Chicken bowls: serve with rice, pickled onions and cilantro.
• Serve with grilled veggies and your favourite grain.
• Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
• Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!

The post Easy and Delicious Grilled Chili Lime Chicken Thighs appeared first on Cooking in my Genes.

Pillowy gnocchi and tender chicken is enveloped in a luxurious lemon cream sauce.

It’s a divine one-pan dish you’re sure to make for dinner again and again.

Just like my baked lemon chicken recipe, this one pan creamy lemon chicken and gnocchi is a keeper. You get juicy chicken in a creamy lemon-garlic sauce along with fluffy gnocchi. It’s the ultimate comfort food! Top with a dash of fresh dill for the ultimate flavor explosion.

why you’ll love this one pan chicken & gnocchi recipe

• The entire recipe is made in one pan so it makes for easy cleanup and fewer dishes!
• Use store-bought gnocchi for this recipe makes it even easier.
• The gnocchi cooks right in the bright lemon sauce so there’s no need to boil it separately.
• It’s the perfect meal for a weeknight dinner or to serve to guests on the weekend!
• There is 36g of protein per serving!

Ingredients needed to make this lemon chicken one-pan meal

Olive oil: a must for searing the chicken in.

Chicken: I like to use boneless, skinless chicken breasts in this recipe but you could also try boneless, skinless chicken thighs if desired

Seasonings: salt and black pepper, garlic cloves, dried oregano, dried thyme and red pepper flakes / chili flakes

Onion: use a yellow onion to start making the lemon sauce in the pan

Lemon: use lemon juice and lemon zest to get a deep lemon flavor in the sauce

Chicken broth: the base of the sauce

Whole milk: to help make the creamy lemon sauce

Gnocchi: use a store-bought shelf stable gnocchi

Parmesan cheese: to finish the sauce and add an extra dose of flavour

Fresh dill: dill goes perfectly with the flavours in this recipe

step by step process to make this easy one pan lemon chicken gnocchi recipe

Step 1: To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.

Step 2: Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.

Step 3: Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.

Step 4: Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.

Step 5: Serve topped with fresh dill and lemon slices if desired.

expert tips

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or peas

common questions about this lemon chicken gnocchi

Can I use cauliflower gnocchi in this recipe?
I have only tested this recipe with potato gnocchi.  The potato gnocchi will help add starch to the lemon sauce when cooking to help it thicken whereas the cauliflower gnocchi won’t. If you want to use cauliflower gnocchi, you might want to add some cornstarch to the sauce to help thicken it.

Instead of whole milk, can I use heavy cream in this lemon chicken gnocchi recipe?
Many similar recipes use heavy cream which does create an even creamier sauce. I like to use whole milk as it lends itself to a creamy but not overly heavy sauce.

Can I make this recipe gluten-free?
YES! Use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store. All of the other ingredients in the recipe can remain the same.

how to store this recipe

Keep leftovers in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through.

more one pan recipes to love from the blog:

One Pan Creamy Spinach and Artichoke Orzo Bake

Quick Spring Gnocchi with Asparagus

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

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Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Course dinner

Cuisine American

Keyword chicken, gnocchi, one pan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 496kcal

Author Jess

Ingredients

• 2 tbsp olive oil, divided
• 4 boneless, skinless chicken breasts
• salt and pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• pinch of chili flakes
• zest of one lemon
• juice of one lemon
• 2 cups chicken broth
• 1 cup whole milk
• 450 g (16oz) shelf-stable gnocchi (regular or gluten-free)
• 1/2 cup shredded parmesan cheese
• garnishes: fresh dill, parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a high-sided large skillet, add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 5-6 minutes per side until golden brown. Set aside on a plate.
• Turn the skillet to medium heat. Add 1/2 tbsp olive oil and the onion and cook for 4-5 minutes until softened.  Then add the minced garlic, dried oregano, dried thyme and chili flakes. Cook for 1 minute until fragrant.
• Add the broth and scrape the browned bits from the bottom of pan. Add the lemon zest and whole milk and stir. Finally add the lemon juice, constantly stirring as you add it. Bring to a simmer and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through.
• Once the chicken is cooked, remove from the pan and stir in parmesan cheese and cook a few more minutes until the sauce has slightly thickened.
• Serve topped with fresh dill and lemon slices if desired.

Notes

• Make sure to whisk or stir constantly when adding the lemon juice to ensure it incorporates into the sauce.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it's likely to bread down in the sauce since it's very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, add a handful or two of baby spinach when you stir in the parmesan cheese.

Nutrition

Calories: 496kcal | Carbohydrates: 51g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1215mg | Potassium: 577mg | Fiber: 3g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 270mg | Iron: 5mg

The post Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi appeared first on Cooking in my Genes.

This comforting bean and thyme pot pie recipe is filled with your favorite warming ingredients for a chilly day.

This recipe makes 6 individual pot pies and they’re covered with flaky puff pastry!

Winter to me means it’s time to slow down in the kitchen and get intentional with what I’m cooking.  Just like my quick white beans with tomatoes and kale, these pot pies are packed with vegetables and beans for protein and are a new family favorite recipe.

This pinto bean pot pie is the perfect recipe for slow cozy evenings where I want to take my time with what I’m cooking. Spending that bit of extra time is so worth it! If you love chicken pot pie but want to add more meatless meals to your dinner rotation, these bean pot pies are a great recipe to do just that.  It is just the definition of comfort food for me with the combination of cooked vegetables and hearty beans.

Why you’ll love these bean pot pies

• These individual pot pies use traditional pot pie ingredients like carrots, celery and leeks, but I’ve swapped out chicken for meaty pinto beans.
• Each pot pie is covered in puff pastry. Use storebought puff pastry to make your life so much easier. (Plus you don’t need to make pie dough or biscuit dough).
• This is a hearty and nourishing meal that’s perfect for the cold Winter months.
• You only need basic ingredients from the fridge and pantry to make these bean pot pies!
• This hearty and creamy bean pot pie can easily be made into vegetarian pot pie.

Ingredients needed to make this individual bean pot pie recipe

Beans: you can use white beans or pinto beans here. I personally prefer pinto beans because I feel like they have a meatier texture! But, feel free to use a creamy white bean such as cannellini beans or navy beans instead.

Butter: butter is the base of the recipe when you start to saute the vegetables but you could use olive oil too

Vegetables: fresh veggies like carrots, parsnips, leeks, celery, mushrooms all pack into this recipe; if you don’t have leeks on hand you can swap it out for a diced yellow onion.

Seasonings: salt and black pepper are the key seasonings you need

Fresh herbs: adding thyme makes all the difference! Feel free to swap out fresh thyme for 1 ½ teaspoons of dried thyme.

Broth: use chicken or vegetable broth in this recipe; alternatively, use chicken stock or vegetable stock

Flour: we use all purpose flour to thicken the pot pie mixture

White Wine: you can use stock instead of white wine.

Stock: to make this vegetarian, make sure to use vegetable stock instead or chicken stock (or vegetable broth or chicken broth respectively)

Puff pastry: I love to use defrosted store-bought puff pastry as the top crust to these bean pot pies. You do not need a bottom crust. The pies are simply topped with the puff pastry. Don’t forget to let the puff pastry thaw before you start the recipe!

Egg wash: Whisk together 1 egg plus 1 tbsp water to create an egg wash for brushing onto the puff pastry crust.

Step by step process to make these pinto bean pot pies

Step 1: In a large saucepan or pot, melt the butter over medium-high heat.

Step 2: Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.

Step 3: Then, add in mushrooms and sauté another 5 minutes.

Step 4: Add in your flour to the pot. Stir for about 30 seconds to make sure all the vegetables are coated with the flour. Then deglaze the pan with the white wine, stirring up any bits that have stuck to the bottom.

Step 5: Slowly add in the vegetable broth, stirring until the mixture thickens slightly. Then add in the fresh thyme sprigs and pinto beans, giving the mixture another stir.

Step 6: Bring your pot to a simmer and then cook on low to keep simmering for 10-15 minutes to reduce and thicken, stirring occasionally to make sure the mixture doesn’t stick to the bottom of the pot.

Step 7: While the pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a rimmed baking sheet. Heat oven to 400F.

Step 8: Roll out your puff pastry dough onto a lightly floured surface and use a sharp knife to cut into six squares, just slightly larger than the size of the ramekin.

Step 9: Once your pot pie mixture is done cooking and has thickened, take the pot off the heat and remove the thyme sprigs.

Step 10: Divide the pot pie mixture between the 6 ramekins, evenly distributing between the 6 ramekins.

Step 11: Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish if the puff pastry folds over the edge and using a knife to make a couple little slices in the top of the dough for venting. Brush the tops with egg wash if desired.

Step 12: Bake for 25-30 minutes in the preheated oven until the crust is a deep golden brown and the filling is bubbling.

Expert Tips for making this bean pot pie recipe

• Make sure you take the puff pastry out ahead of time to fully defrost before using; generally it takes overnight to defrost in the fridge or a couple of hours on the counter at room temperature.

• An egg wash is totally optional but it will help brown the puff pastry and give it a shine!

• These bean and thyme pot pies are quite hearty and filling. To make it a full meal serves the bean pot pies with a side winter salad. Try a recipe like my brussels sprouts and kale salad recipe.

• These are my favorite ramekins to use for bean pot pies!

• Don’t skip out on adding the flour! It’ll help thicken up the mixture so you have a true pot pie and not a soup!

Common questions

Can I use pie crust instead of puff pastry?
You can definitely use store-bought pie crust. Use a pie crust that you can roll out and cut into 6 pieces. It might take a bit longer in the oven to cook so please keep that in mind!

Can I make these ahead of time?
These individual pot pies taste best on the day you make them. However, you can store them in the fridge for up to 2 days. To reheat, place in an oven preheated to 350°Fahrenheit until warmed through.

What if I want to make this into one pie instead of individual pies?
Use 10-inch skillet or high-sided pie dish to make these individual bean pot pies into one large pie. Make sure to grease the skillet or pie dish well with butter or cooking spray. Once the filling is ready, pour or ladle the filling into the greased skillet. Top with the 6 cut squares of puff pastry, sort of overlapping the puff pastry squares to cover the filling. Place the pie on a baking sheet. Bake in the preheated oven at 400F for 25-30 minutes. Bake until the crust is golden brown and the filling is bubbling.

Can I use dry beans instead of canned?
I recommend using canned beans which makes this recipe quite a bit quicker. If you want to use dry beans I suggest you cook them ahead of time and then use them in the recipe.

Which other beans would work in this recipe?
I prefer to use pinto beans in this pot pie recipe because I feel like they have a meatier texture. Feel free to use a creamy white bean such as cannellini beans or navy beans instead. I do not recommend using kidney beans for the pot pie recipe. This pot pie recipe has not been tested using kidney beans.

How to store these bean pot pies

Keep any leftovers in an airtight container or wrapped with foil or plastic wrap in the fridge. These will keep for up to 2 days. Warm them up in the oven until the puff pastry crisped back up.

More comforting bean recipes to make from the blog

Quick One Pot White Beans with Tomatoes & Greens

Easy Chicken Pot Pie Soup

One Pan Creamy Spinach and Artichoke Orzo Bake

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Bean & Thyme Pot Pie Recipe (with puff pastry crust)

Warm and comforting, these Pinto Bean & Thyme Pot Pies are full of flavour and nourishing vegetables. A perfect dish for a Winter evening.

Course dinner

Cuisine American

Keyword individual, pinto bean & thyme pot pies

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 pot pies

Author Jess

Ingredients

• 2 398ml/14oz cans cup pinto or white beans, drained and rinsed (about 3 cups canned beans)
• 3 tbsp butter
• 3/4 cup chopped carrots (1/2 inch pieces)
• 3/4 cup chopped parsnips (1/2 inch pieces)
• 1 1/4 cup diced leeks
• 1 cup chopped celery
• 1 tsp kosher or sea salt
• 1/2 tsp fresh ground pepper
• 1 cup sliced brown or cremini mushrooms
• 1/4 cup all-purpose flour
• 1/3 cup white wine (sauvignon blanc works well) substitute chicken or vegetable stock for white wine if you prefer
• 4 cups vegetable broth substitute chicken broth if you prefer
• 1 tbsp fresh thyme leaves
• butter for the ramekins
• 1 sheet defrosted puff pastry dough

Instructions

• If you're using canned beans, drain and rinse before using. Also, make sure the puff pastry is defrosted and ready to use - keep in the fridge until ready to top the pot pies.
• In a large pot, melt the butter over medium-high heat.
• Once melted, turn your pot to medium heat, add in your chopped vegetables: carrots, parsnips, leeks and celery and salt and pepper. Sauté for 5-7 minutes, until the leeks are soft.
  
• Then, add in mushrooms and sauté another 5 minutes.
  
• Add in the flour to the pot, stirring to make sure all the vegetables are coated (about 30 seconds). Then deglaze the pan with the white wine (or broth), stirring up any bits that have stuck to the bottom.
• Slowly add in the vegetable broth, stirring until the mixture thickens slightly. Then add in the fresh thyme and pinto beans, giving the mixture another stir.
• Bring your pot to a simmer and then cook on low to keep simmering for 8-10 minutes to reduce and thicken, stirring occasionally to make sure the mixture doesn't stick to the bottom of the pot.
• While you pot pie mixture is cooking, prep your ramekin dishes by buttering the inside of each dish and setting all six ramekins on a baking sheet.
• Preheat the oven to 400F.
• Roll out your puff pastry dough onto a lightly floured surface and use a sharp knife to cut into six squares, just slightly larger than the size of the ramekin.
• Once your pot pie mixture is done cooking and has thickened, take the pot off the heat and remove the thyme sprigs.
• Spoon the pot pie mixture into the ramekins, evenly distributing between the 6 ramekins.
  
• Place a square of puff pastry dough on top of each ramekin, pinching the dough around the side of the ramekin dish and using a knife to make a couple little slices in the top of the dough for venting. Brush the tops with egg wash if desired.
• Bake for 25-30 minutes until the crust is golden and filling is bubbling.
  

Notes

Equipment: 6 ramekins (approximately 4” in width and holds 175-200mL), large soup pot or Dutch oven, baking sheet

• What if I want to make this into one pie instead of individual pies? Use 10-12 inch skillet or high-sided pie dish to make these individual bean pot pies into one large pie. Make sure to grease the skillet or pie dish well with butter or cooking spray. Once the filling is made, pour or ladle the filling into the greased skillet. Top with the puff pastry that's been cut into 6 squares, sort of overlapping the puff pastry squares to cover the filling. Place on a baking sheet and bake in the preheated oven at 400F for 25-30 minutes until the crust is a deep golden brown and the filling is bubbling.

The post Bean & Thyme Pot Pie Recipe (with puff pastry crust) appeared first on Cooking in my Genes.

Made with simple ingredients, this recipe will keep you cozy and nourished.

It’s a simple recipe and easy meal for any day of the week!

There is something so comforting about this one pot white bean dish. I’m a huge fan one pot meals and soups during the cooler months like this chicken pot pie soup and this other recipe. If you like quick dinner recipes with lots of flavour, you’ll definitely want to add this recipe to your easy weeknight meals rotation!

Tender white beans are simmered in an easy to make tomato sauce with a few key herbs. Canned cannellini beans are tender and the best shortcut to making this recipe (no soaking or boiling the beans ahead of time!) Cooking beans this way provides delicious flavour and while it’s a basic method it’s my favourite way to make a quick meal.

Why you’ll love these quick one pot white beans

• Using canned beans and diced tomatoes cuts the cooking time down.
• Everything is cooked in one pot which makes for a quick dinner and easy cleanup!
• Serve these as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering.
• These quick brothy beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.

Ingredients needed for this quick white beans recipe

Olive oil: what you need to start sauteeing the onion at the beginning of the recipe.

Onions & Garlic: Yellow onion and minced garlic are sautéed together to start building flavour at the beginning of cooking this hearty dish.

White beans: Cans of beans like cannellini or navy are delicious and nutritious, giving the dish it’s protein boost and helps to cook up this recipe in no time. I used navy beans but use your favourite white bean or whatever type you can find.

Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.

Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.

Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!

Spices: Oregano and thyme go beautifully with the tomatoes and beans while the red pepper flakes bring just a little bit of heat.

Broth or Water: This recipe uses a few cups water but you can definitely use chicken broth or vegtable broth instead as the main cooking liquid.

Step by step process for these one pot beans

Step 1: In a large skillet or large pot over medium heat, add the onions and cook for 6-8 minutes until softened.

Step 2: Add the minced garlic and cook 1-2 more minutes until fragrant.

Step 3: Add in the diced tomatoes with their juices, water (or broth), dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and keep at a simmer for 15 minutes, stirring occasionally.

Step 4: Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture but it’s totally optional. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes or untio the kale is wilted.

Step 5: Serve topped with parmesan and add more salt and pepper (to your liking).

Expert tips for making these quick beans

• Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish.
• Enjoy this one pot white bean recipe with some good crusty bread like a toasted sourdough to dip into the beans. Or you could even try serving them with some quinoa or rice for a more substantial dish.
• Cannellini beans, navy beans, great northern beans or even butter beans are absolutely scrumptious in this delicious recipe.
• If you want to meal prep this recipe, make the beans but leave the greens out. Store in an airtight container. Take the greens on the side and add them after you’ve reheated the brothy white beans.

FAQ for this one pot meal

Can I use other types of greens in this recipe?
Don’t have kale on hand? You can totally skip it! This dish is great without the kale too. OR, try it with other leafy greens like chopped swiss chard or even a handful of fresh spinach.

Would dry beans work in this recipe?
This recipe uses canned beans to ensure everything cooks quickly! I would not recommend using dried beans for this delicious dish.

Which types of beans can I use in this recipe?
Cannellini beans (also called white kidney beans), navy beans, great northern beans or even butter beans (also known as lime beans) are all perfectly suitable for this recipe. It really depends on your preference OR even what you have on hand in the pantry at the time.

Does this recipe work in a slow cooker? 
I haven’t tested this recipe in a slow cooker or instant pot. But I’ll be sure to update this post if I do!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

More one pot meals to love from the blog

One Pot Spicy Sausage Pasta with Tomato Sauce

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

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Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Course dinner

Cuisine American

Keyword white beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 359kcal

Author Jess

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 398ml/14oz can diced tomatoes
• 3 cups water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• ground pepper
• pinch chili flakes optional
• 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
• 2 cups chopped kale
• 2 tbsp grated parmesan cheese
• parmesan cheese for serving

Instructions

• In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
• Add the minced garlic and cook 1-2 more minutes.
• Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
• Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
• Serve topped with parmesan and more salt and pepper (to your liking).

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1667mg | Potassium: 816mg | Fiber: 12g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 5mg

The post Quick One Pot White Beans with Tomatoes & Greens appeared first on Cooking in my Genes.

The entire meal is cooked in one large pot so it makes for a quick dinner and clean-up.

Packed with veggies, pasta and parmesan cheese, it’s a tasty dish that everyone will love.

Fall is in the air and that means back to school; back to routine; and, back to quick weeknight dinners. This creamy pasta primavera is just that – easy and quick!

I am always here for a one pot meal. I love that I can make something super tasty without the fuss of too many dishes and there’s less cleanup! This one pot pasta is going to be a hit for the whole family.

Instead of using cream, the creamy sauce that envelops the pasta in this easy meal comes from the starchy pasta water as the pasta cooks in one pot.  Having the noodles simmer together with all of the veggies in the pot allows for serious flavour. And, while the pasta cooks it releases some starch which gives you a lovely creamy sauce that isn’t too rich.

I would totally consider serving this one pot pasta at a dinner party too; especially since you don’t have to spend a ton of time cooking. I bet it would be a crowd-pleaser!

It’s the perfect weeknight meal and ideal for late Summer nights or cozy Fall evenings!

Why you’ll love this one pot pasta primavera

• One pot meals like this means minimal cleanup! I love having something simple to make during the week which doesn’t create a ton of leftover dishes.

• This dish is packed with all the seasonal fresh veggies you could ever want but I’ve got some swaps you can make too!

• This is a weeknight friendly meal since it only takes 30 minutes to make and is made in just 1 pot!

• This one pot pasta is perfect cozy weeknights after work, but is also great to serve at a dinner party.

Ingredients Needed

Fresh vegetables: I’m using a mix of zucchini, yellow squash, red pepper, onions and cherry tomatoes. Feel free to swap out the squash and zucchini for 1-2 cups of defrosted peas, corn or fresh spinach!

Pasta: I recommend using spaghetti for this recipe.

Seasonings: add a burst of flavor with garlic, salt, black pepper and dried oregano! Finish the pasta with a zing of lemon zest and if you’d like a pinch of red pepper flakes.

Broth: you can use vegetable broth or just water; you can even opt for chicken broth if that’s all you have on hand.

Milk: instead of heavy cream this recipe uses milk and parmesan cheese to create a creamy sauce.

Fresh basil: I love garnishing this one pot pasta with some fresh basil!

Step by Step Process to make this delicious one pot dinner

Step 1: In a large pot or saucepan, add the olive oil over medium heat. Once the pan is warm, add the onions and cook until soft, about 3-5 minutes, stirring often.

Step 2: Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of pepper. Cook for 5 minutes, stirring occasionally.

Step 3: Add the water or vegetable broth, milk and dried pasta (spaghetti noodles). Bring to the boil. At this point, the pasta should have softened slightly.

Step 4: Once boiling, turn to medium-low heat and let it simmer for 10 minutes. Make sure you stir every 2 minutes so the pasta doesn’t stick to the bottom of the pan.

Step 5: If there isn’t a lot of liquid left and the pasta isn’t quite done yet, add ½ cup more of water or broth at a time until the pasta is done. When finished the pasta will be cooked and there should be some liquid / sauce left covering the noodles.

Step 6: Turn the heat off and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and additional parmesan cheese, serve with a loaf of crusty bread if desired and enjoy!

Expert Tips for making this easy one-pot pasta

• If you want a more tomato-forward pasta dish you can double the tomatoes and omit the zucchini.

• Up the protein in this one pot pasta primavera by adding some roasted chicken or shrimp.

• Save some time by chopping up the veggies the night before and storing in the fridge in an airtight container.

• Serve this pasta primavera with a market vegetable salad or garlic bread bites!

• If your pasta hasn’t finished cooking but there isn’t a ton of liquid left, you can add ½ cup of water or broth at a time until the pasta has finished cooking. Just note that you don’t want to add a ton of extra liquid since there shouldn’t be any left when the pasta has cooked!

FAQ

Can I substitute gluten-free pasta for regular pasta?
I haven’t tested this recipe with gluten-free pasta, however, you should be able to use a gluten-free spaghetti or linguine to replace the regular pasta. Gluten free pasta can sometimes absorb more liquid than regular pasta so just note you may have to add an extra 1/2 cup of water or broth to finish cooking this recipe.

Is this one pot pasta primavera recipe healthy?
This pasta dish is absolutely packed with nutritious vegetables, and most traditional primavera recipes have cream in them but I’ve swapped it out for milk to keep it on the lighter.

Can I use different veggies for this dish?
You can swap out the zucchini for extra tomatoes, or swap out the squash and zucchini for frozen vegetables like green peas or corn or try fresh spinach!

What if I want to add protein to this pasta dinner?
You could add cooked shrimp or chicken to this primavera pasta recipe.

Storage

Store any leftover pasta from this one-pot pasta dish in an airtight container for up to 2 days in the fridge. If reheating on the stove-top, add splash of broth and reheat on medium-low until warmed to desired temperature.

More one pot pasta ideas to love from the blog:

Easy One Pot Creamy Lemon Garlic Pasta Recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

Print

Easy One Pot Pasta Primavera (Quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Course dinner

Cuisine American

Keyword one pot pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp extra virgin olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 small zucchini and/or yellow squash, cut into half-moons
• 1 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 340-350 g dried pasta (spaghetti) about 3/4 lb of pasta
• 3 1/2 cups water or vegetable broth
• 1/2 cup milk
• ground pepper
• zest from one lemon
• 1 cup grape or cherry tomatoes, cut in half
• 3/4 cup shredded parmesan cheese
• fresh basil for garnish

Instructions

• To a large pot or pan with high sides add 2 tbsp olive oil and bring to medium heat. Once the pot is hot, add the onions and cook stirring often until softened, 3-5 minutes.
• Add the minced garlic, red pepper slices, zucchini and/or yellow squash, dried oregano, salt and a pinch of ground pepper. Cook for 5 minutes, stirring occasionally.
• Next add the water or vegetable broth, milk and spaghetti. Bring to a boil and once boiling, the spaghetti noodles should have softenend slightly so you can stir them into the pot entirely.
• Once boiling, turn the heat to medium-low and keep at a simmer and cook the pasta for about 10 minutes. Stir about every 2 minutes to keep the pasta from sitcking to the bottom of the pot. (Note: Cooking times will vary based on the brand of pasta used. Start checking the pasta for doneness based on the cook time on the pasta package).
• If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water or broth at a time and keep cooking until done. There should be minimal liquid left once done.
• Once done, turn off the heat and stir in the lemon zest, tomatoes and parmesan cheese. Top with fresh basil and serve!

Notes

SUBSTITUTIONS:

*Instead of zucchini or yellow squash, add in 1-2 cups of defrosted frozen peas or corn or fresh spinach towards the end of the cooking time.

*Want a more tomato-forward pasta? Double the tomatoes and omit the zucchini.

The post Easy One Pot Pasta Primavera (Quick 30 minute meal!) appeared first on Cooking in my Genes.