Quick and easy Pasta with Broccolini and Feta in under 30 minutes. Perfect for busy…
We have a slightly shorter growing season here in Minnesota because of our long winters and cold springs. We only start growing vegetables and herbs around mid May. As I knew we will be away in June, it was pointless to grow anything then as they would not have survived the 3 weeks without some tender loving care. So, no homegrown vegetables or herbs this year as it is a little late to try and start growing anything now. The only exception is thyme, as these hard-working herbs planted last year came back…woohoo! These guys are really hardy and survived the harsh winter!
The boys have been requesting for pasta ever since our return. They enjoyed some of the most delicious Asian foods out there but now they are hungry for some good ol’ home-cooked local fare. I had to oblige. After 30 minutes of cooking, there were two happy campers and one amazed but happy mom! They polished their plates in 10 minutes flat and would have gone for seconds if there was more. Aaaahh…the joy of cooking for teenagers with healthy appetites!
Thyme and Lemon Pasta
8 oz penne pasta (I used gluten-free brown rice penne)
4 oz shrimp, peeled and deveined
½ boneless, skinless chicken breast
12 grape tomatoes, halved
3 cloves garlic, minced
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp coarsely chopped thyme
¼ tsp chipotle chili pepper
½ tsp red pepper flakes
1 tsp dried thyme
pepper, freshly ground
grated parmesan cheese
Cook pasta as per packaging instructions. Drain and set aside.
Butterfly chicken breast. Sprinkle with salt and pepper and ½ teaspoon dried thyme on both sides. Add 1 tablespoon olive oil to a non-stick pan and pan fry chicken breast for 2 to 3 minutes on each side. Remove and slice.
In the same pan, add remaining 3 tablespoons olive oil. Sauté garlic for one minute. Add shrimp and cook for about 2 minutes. Shrimps should curl and turn pink. Add ½ teaspoon dried thyme, red pepper flakes, and grape tomatoes. Cook for another minute. Return pasta to the pan. Season with salt and freshly ground pepper. Stir to mix ingredients thoroughly. Add fresh thyme and lemon juice. Stir, turn off heat, and remove. Serve pasta topped with sliced chicken and parmesan cheese.
1. Julie at Mommie Cooks!. Julie’s blog is always so fun to read and I enjoy her food adventures with her three adorable boys.
2. The team of three – Magic of Spice, Truffle Shuffle, and Sugar and Spice at The Ardent Epicure. Their blog is relatively new to me but they have some fabulous recipes there.
3. Jillyann at The Homegrown Gourmet. Jillyann’s blog is full of very creative recipes with interesting stories on the origins and inspiration for that recipe.
I hope you will visit them soon.
Enjoy…..and have a wonderful day!