Stovetop Archives - Vegetable Recipes

Shrimp and Broccoli Pasta

Mary Younkin — Tue, 11 Nov 2025 10:00:00 +0000

Dressed in a silky smooth cheese and garlic sauce, this Shrimp and Broccoli Pasta is the kind of comfort food that feels delightfully indulgent without being heavy. This is a dish that tastes fancy enough to post online, but lets you stay firmly in your rest era.

Shrimp and Broccoli Pasta

The flavors of this shrimp and broccoli pasta are divine. The perfectly seared shrimp tastes bright with lemon and butter, and it’s not one bit rubbery. And, broccoli balances it well with a tender crisp bite and its earthly, slightly bitter flavor. They both swim in a sauce that is so creamy and cheesy, you won’t believe how simple it is to make.

When you bring out a pan full of this broccoli shrimp pasta, it owns the room. It looks so elegant (and no one knows how effortless it really was). They just sit there, feasting with their eyes while impatiently waiting for someone to say the blessing. Then, they feast with their forks. When it comes to shrimp, there are never any leftovers at my house.

But, let’s be real. Let’s be so for real. Shrimp used to intimidate me. There was always that moment when you’re standing over the hot pan, tongs in hand, paralyzed by twin fears. Either I was going to undercook shellfish and make everyone sick. Or, I was going to make the kind of rubbery disaster that makes people give up on this ocean delicacy.

But, here’s the thing. Shrimp is actually forgiving if you treat it right. You don’t need to drown it in sauce or seasoning. When it turns pink and curls, that’s your cue. As simple as that, this dish can be a huge confidence builder. Cooking shrimp is achievable! Soon, it you’ll be sitting down to a dinner that tastes like living your best life.

Pasta with Shrimp and Broccoli

Let’s say it together. Limp broccoli is sad broccoli. Limp broccoli is sad broccoli. Please don’t boil your florets into depression. It really only takes 30 seconds to get them to the perfect tender crisp texture for this recipe.

Honestly, broccoli is the unsung hero in this dish. Everyone will rave about the shrimp. But, it’s all the tiny nooks and crannies in each floret that grab onto the sauce. And, please don’t skimp on the pasta portion. Carbs are self-care, ok? Your body needs them, too!

At the end of the day, this blog is a space for sharing recipes. But, it’s never just been about the food. It’s about what food represents. It’s a chance to connect. Eating a meal can be a ritual that brings me closer to the people I love. And sometimes, the person you need to connect with the most is yourself.

So, don’t hold yourself to perfection on this dish. It comes together fast. Saving time is such a big selling point, right? But, that may leave you feeling frantic the first time you make it. That’s ok. The end result looks polished, but it’s secretly friendly to those of us who are masters of chaos. And, don’t tell anyone, but a shower of freshly grated parmesan covers any mistakes.

If you’re not sure what to serve alongside this meal, allow me to suggest a sweet kale salad. The sweet flavors make for a nice balance alongside the savory pasta. And, it’s a fantastic way to use the broccoli stem. But, be warned. Once you make broccoli matchsticks, you’ll never throw the stem away again.

Creamy Shrimp Pasta

Shrimp is one of my top 5 favorite foods. And, one of the things I love about shrimp is that it goes so well with a host of different sauces. You can toss it with garlic and butter, or lemon and butter, or you can create a cheesy, creamy shrimp pasta.

You came for the broccoli and shrimp? Well, say no more. This flavorful honey garlic shrimp stir fry is exploding with vibrant crisp-tender broccoli and shrimp. Be sure to try it next! You can also make a shrimp and bell pepper stir fry that is out of this world.

If you’re looking for something creamy, try this absolutely irresistible shrimp asparagus pasta. It’s got tender pasta, shrimp, bacon, and asparagus, tossed with garlic in a creamy sauce in a deceptively easy recipe.

With perfectly tender-crisp zucchini tossed in a mouthwatering lemon garlic butter sauce, every bite of this garlic shrimp stir fry is pure shrimp-loving heaven. And, you can make it start to finish in under 15 minutes!

Creamy Shrimp and Broccoli Pasta

Discover why shrimp and broccoli pasta with a creamy garlicky sauce is the elegant, easy dinner that everyone is obsessed with.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 543kcal

Author Mary Younkin

Ingredients

1 pound large raw shrimp peeled and deveined, approximately 35 count
1 tablespoon olive oil
2 tablespoons butter divided
2 large cloves garlic minced
16 ounces bucatini fettuccini, linguini, or thick spaghetti pasta
4 cups small broccoli florets
2 tablespoons flour
2 cups milk
8 ounces cream cheese
½ teaspoon granulated garlic or garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ cup freshly shredded Parmesan
¼ cup fresh Italian parsely chopped small

Instructions

Rinse the shrimp and lay them out on a paper towel-lined tray. Pat them dry. Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add 1 tablespoon of butter and the garlic. Sauté the garlic for 1 minute, and when it is fragrant, add the shrimp to the pan.
Spread the shrimp in a single layer across the pan and let it cook for 1-2 minutes, until it begins to turn color. Turn the shrimp over and cook an additional minute, just until pink. Remove from the pan when finished cooking.
Bring a pot of water to a boil and stir in the salt. Add the pasta and cook until al dente, about 9-10 minutes. The pasta should be tender and just a little bit firm. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds. Remove about half a cup of pasta water and set aside. Drain everything into a large colander.
While the pasta is cooking, add the remaining tablespoon of butter to the skillet used for the shrimp. Sprinkle with flour, and whisk to combine. Slowly add the milk, whisking constantly. Let it simmer without boiling for a couple of minutes and then add the cream cheese. Stir to melt. Season with garlic, black pepper, and salt. Taste the sauce and adjust seasonings as desired.
Add the pasta and broccoli to the sauce and toss to coat. Add a splash or two of the reserved pasta water, as needed to achieve the desired creaminess. Add the shrimp to the pan with the pasta, toss to combine. Serve immediately, topped with fresh parmesan and parsley.

Notes

The cooking time for the shrimp is just a few minutes. However, if you do not purchase your shrimp already peeled and deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.

Nutrition

Confetti Rice

Mary Younkin — Tue, 04 Nov 2025 10:00:00 +0000

I think we both know that rice can get boring fast. But, Confetti Rice is loaded with enough finely chopped vegetables, it makes even a regular dinner feel like a celebration. Say goodbye to boring starches!

Confetti Rice

I’ve done vegetable confetti and confetti corn before, so it’s not new to me, that you can work some real magic in the kitchen by chopping up your vegetables so everything is the same size. This confetti rice recipe follows the same idea. You’re pretty much guaranteed to get every ingredient in each bite, so the flavors are fabulous.

It upgrades rice from a side without much personality to the star of the show. The peppers, carrots, and cabbage are so small they almost disappear into the fluffy, perfectly cooked grains of rice. I developed the recipe while my friend Sara was visiting, and she snapped a picture of the recipe draft so she could make it again at home. That’s high praise, coming from her!

I’m a big fan of long-grain rice like basmati for this recipe because it doesn’t seem to clump as much as short-grain rice. This helps to keep the vegetables evenly distributed and really let them shine through.

Rice with Vegetables

It should come as no surprise that rice with vegetables is a success at the dinner table. I’m pretty sure the equation of meat plus vegetable plus starch has been around longer than I have. It works really well.

But, sometimes, it seems to me that the meat and rice get eaten, while the vegetable gets picked over and pushed to the side. No more, with confetti rice! Almost half of this dish is vegetables, and it just comes across as super flavorful rice. The pieces are so small, it would be hard for even the pickiest eater to pick them out.

I’m a huge fan of versatile side dishes. And, this fits the bill beautifully. It goes well with grilled chicken, baked salmon, and steak. And, if you want to play with the ingredients, it could be great for taco night with some black beans and spicy peppers minced in. A drizzle of lemon juice, hot sauce, or even soy sauce can tailor the flavors to suit whatever meal you’re preparing.

Vegetable Rice

I’ve made a fair number of vegetable rice dishes. Perhaps more than my fair share? You can be the judge. But, I do love vegetables. So, if I could have you try just one more recipe after confetti rice, it would be this vegetable rice pilaf. It can be as hearty or light as you like!

And, I love my cheesy zucchini rice. It’s super quick and easy, just a handful of shredded cheddar cheese and some finely shredded zucchini make a world of difference.

Spinach rice might sound a little weird, but once again the chef’s knife works its magic. Tiny pieces of spinach dance with grains of fluffy rice, flavored with parmesan and garlic. I’ve never had leftovers with this.

You can also make your own vegetable fried rice in just minutes, filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Or you can try this bell pepper rice, which started as a variation of it, but has become a staple in our house

While it’s technically not a vegetable, mushrooms get plenty of respect at my house. And, this savory mushroom pilaf that all my fellow mushroom lovers will adore. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Confetti Rice

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 167kcal

Author Mary Younkin

Ingredients

1 tablespoon, plus 1 teaspoon olive oil divided
½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
3 cloves garlic minced
1½ cups Jasmine rice
3 cups vegetable or chicken broth

Instructions

In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you’ll need about 4 cups worth of the vegetable mix, or exactly half of that recipe.

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

Nutrition

Spicy Cajun Cabbage

Mary Younkin — Wed, 08 Oct 2025 09:00:00 +0000

Want to turn a simple head of cabbage into a side dish that will actually be enjoyed? This Cajun cabbage recipe does just that. It is bright and tender-crisp, with a kick that will have your taste buds smiling.

Why you’ll love this family favorite recipe!

This spicy Cajun cabbage is about to become a new go-to in your side dish line-up. It’s surprisingly quick to make, but delivers a ton of flavor, thanks to a bold mix of Cajun spices and a little buttery goodness that gives the humble head of cabbage a whole new appeal.

Cajun Cabbage

While the thinly sliced cabbage cooks with the onion and garlic, it softens and begins to soak up all of the spices. Pull it from the stove before it gets too soft though, as you want it to retain a bit of crunch.

Cajun Cabbage Recipe

Cajun cabbage is incredibly versatile. We’ve served it on its own with Last Minute Chicken. And we’ve also tossed it with some sliced kielbasa. I’m betting it will be excellent stuffed into tacos too, so that’s next up on my list.

If you like a little extra heat, this cabbage is super adaptable for that. My crew loves spicy dishes, so I often increase the cayenne pepper in this recipe. And I’ve caught my boys shaking some hot sauce over their servings as well.

Cabbage Recipes

If you’ve ever wondered what to do with green cabbage that is lingering in the fridge, I’ve got you covered. Cabbage just might be the most underappreciated vegetable there is, and I’m here to change that one recipe at a time.

Oven Roasted Cabbage with Balsamic is nothing short of a crazy obsession for me. Try it once and you will understand. Southern Fried Cabbage with crispy bacon is a classic not to sleep on. Let’s face it, bacon is every vegetable’s best friend, and when it’s paired with warm, slightly wilted cabbage the combination is fantastic.

Inspired by a quick lunch at Whole Foods a while back, this copycat Cabbage Crunch Salad is a super fresh, crunchy cabbage slaw in a beautifully balanced tart and slightly sweet dressing with a hint of nutty sesame and almond.

The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It’s a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.

The rich and hearty flavors of cabbage and root vegetables combine with savory beef in a simmering pot of Cabbage Stew. This is the kind of comfort food that warms you right down to your toes.

Spicy Cajun Cabbage

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 487kcal

Author Mary Younkin

Ingredients

1 teaspoon smoked paprika
1 teaspoon granulated garlic or garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated onion or onion powder
½ teaspoon crushed oregano
½ teaspoon crushed thyme
¼ teaspoon cayenne pepper
2 tablespoons butter
1 small onion sliced thin, about 1 cup
3 cloves garlic minced
½ large head of green cabbage sliced very thin, about 6 cups
2 tablespoons water

Instructions

Combine paprika, garlic, salt, pepper, onion, oregano, thyme, and cayenne in a small bowl. Melt the butter in a large deep sided skillet over medium high heat. Add the onion and stir to coat. Cook, stirring frequently, until softened, about 4-5 mintues. Add the garlic and continue cooking a minute longer, until fragrant.
Add the cabbage and toss to combine. Reduce heat to medium, add water and cover with lid. Cook, stirring occassionally, for about 5-6 minutes, until the cabbage begins to soften.
Uncover, sprinkle with spices and stir to mix well. Continue cooking uncovered until the cabbage is bright green and tender, about 2 more minutes.

Nutrition

Creamy Mushroom Pasta

Mary Younkin — Wed, 24 Sep 2025 09:27:20 +0000

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Creamy Mushroom Pasta

You really can’t get much more Italian-sounding than “tetrazzini.” However, this dish is actually American in origin and flavor. It is most commonly made as a creamy chicken and pasta dish; however, the basic tetrazzini recipe works fantastically well with mushrooms too.

I like to serve this with smashed Brussels Sprouts or pan roasted broccoli. It’s also great with these extra crispy roasted green beans. Tetrazzini is absolutely delicious as a vegetarian meal. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

When cooking pasta, one of my tips is to always reserve a cup of the pasta cooking water. This is extremely helpful if your pasta gets a little dry as you finish the dish or if you need to thin out your cream sauce at all.

How To Cook Mushrooms For Pasta

As you know, mushrooms have a lot of liquid in them. For this recipe, we’re going to cook the mushrooms quickly over medium-high heat. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan.

While technically, it only requires a few minutes of sauteing to cook mushrooms. They will be even more flavorful after a few extra minutes. So, I like to drain the liquid and return them to the heat for a final sear with the garlic.

Mushroom Pasta

Like so many of the best recipes, this one starts with melting butter. You’ll want a large deep-sided skillet for this task. (I love this one!). Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for another minute or two, until fragrant. Then just transfer the mushrooms to a plate.

Put that skillet back on the stove and melt the rest of the butter in it. Whisk the flour into the melted butter and then slowly add the broth, whisking constantly to combine. Increase the heat to medium-high and bring to a simmer and cook for a couple of minutes before adding the cream.

When the sauce begins to simmer again, reduce the heat and continue on a low simmer, while stirring constantly for 8-10 minutes as the sauce thickens. Add the cooked pasta to the sauce, toss well to coat, then add the mushrooms, Parmesan, and parsley. If desired, add some cooked chicken. Serve warm.

Tetrazzini

The base of this recipe is inspired by the chicken tetrazzini that my family has been making for over 20 years now. It’s a favorite with all of my children. Fortunately, they all love mushrooms as much as Sean and I do, so this mushroom tetrazzini was a huge hit.

There doesn’t seem to be a limit to the ways that we enjoy mushrooms in our cooking. This easy mushroom stroganoff is a vegetarian delight, perfect on its own or as a side dish. And this simple and savory mushroom rice comes together as the perfect side dish or serves as a meal all on its own.

Tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. And this steak stir fry with mushrooms is everything you love about classic steak smothered in mushrooms and onions, but made quickly, easily, in just one pan.

Easy Pasta Dinners

Pasta night need never be boring with so many different delicious options. Sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful bell pepper pasta.

Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.

Pasta with vegetables in a light sauce makes for the best meatless main dish or side to a steak or grilled chicken. The rich flavors of butter, garlic, and lemon come together with fresh asparagus for a crave-able dish.

This garlicky bacon and asparagus pasta features a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes, making it the perfect complement to the fresh flavor of asparagus.

Creamy Mushroom Pasta

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 597kcal

Author Mary Younkin

Ingredients

16 ounces spaghetti noodles
5 tablespoons butter divided
4 large cloves garlic
24 ounces crimini or button mushrooms quartered
2 tablespoons all purpose flour
2 cups chicken stock or vegetable stock
1 cup heavy cream
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper
½ cup shredded Parmesan or Pecorino Romano cheese
2 tablespoons chopped Italian parsley
OPTIONAL: 4 cups warm cooked chicken chopped bite-size

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain, but do not rinse.
Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook for 3-5 minutes until browned, stirring occasionally. When the mushrooms have released their liquid, remove the pan from the heat and drain or use a paper towel to absorb the excess liquid from the pan. Return to the heat and add the garlic. Cook for about 1 minute, until fragrant. Transfer the mushrooms to a plate.
Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and continue on a low simmer, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season generously with salt and pepper and adjust to taste. Remove from the heat.
Return the pasta to the skillet and toss to coat. Add the mushrooms, Parmesan, and parsley. If desired, add chicken. Toss again. Serve warm.

Notes

While this pasta is absolutely delicious as a vegetarian meal, it’s also terrific with the optional chicken added to it. The sauce can be made with vegetable stock or chicken stock, depending on your preference.

Nutrition

{originally published 7/27/2022 – recipe notes and photos updated 9/24/25}

How to Steam Broccoli

Mary Younkin — Wed, 10 Sep 2025 01:03:59 +0000

One of the fastest and easiest ways to cook broccoli is to simply steam it. Learn how to steam broccoli with these instructions.

This method consistently delivers vibrant green, tender crisp florets that are loaded with flavor. If you shudder at the thought of mushy veggies, follow these steps, and you’ll love the way this broccoli turns out!

Steamed Broccoli

Let’s get this out of the way right off the bat. I’m not the biggest fan of raw broccoli. I’m just not. Steamed broccoli, on the other hand, has none of the bitter taste and is much easier to chew. It makes a great addition to salads, pasta, and rice dishes, too.

And as it turns out, some people actually prefer their broccoli steamed over roasted. Yes, it’s true. My middle son has been requesting “steamed broccoli, please, NOT roasted” ever since he was old enough to talk. So, we’ve grown to enjoy cooking broccoli in all manner of different ways.

Bear these things in mind when steaming broccoli:

First, rinse and dry the broccoli before cutting into uniform florets. This lets them cook through at the same rate. Smaller pieces will cook faster.

Second, set a timer so that you don’t oversteam them. You’ll know that they’ve cooked too long, because their color will change to more of a drab olive green.

Third, pull the broccoli off the heat when they have just the slightest bit of crunch remaining. They will continue to cook from the remaining heat.

How to Steam Broccoli

Prep the pot: Add two inches of water. Insert the steamer basket. You can also use a metal strainer or colander. The water should be completely under the basket. If you can see the standing water over the bottom of the basket, pour some out.

Boil the water: Set the pot over a burner and turn it to high. Cover the pot. When you hear the water boiling rapidly, lift the cover to check. If steam billows out, you’re ready to begin steaming.

Steaming Broccoli: Place the broccoli into the steamer basket. (I use this basket all the time!) Cover the pot again, and lower the heat setting to medium. Set the timer, now.

How Long to Steam Broccoli

Wondering how long to steam broccoli? It will depend on how large the florets are, how tender you want them to be, etc. Broccoli usually reaches tender crisp after 5 to 6 minutes.

Start checking your florets after 4 minutes of steaming. You can use the tip of a sharp knife or a fork to test for tenderness. If still too firm, check again in 30 seconds.

Remove them from the heat while there is still a tiny bit of crunch remaining; remember that they will finish cooking a bit while you get everything plated.

Broccoli can be seasoned with nothing more than salt and pepper, or you can spruce it up with olive oil, lemon juice, and whatever herbs you like best. Steam a little extra for tomorrow’s breakfast omelet.

There are so many great ways to cook broccoli! Once you’ve mastered steaming, you may want to try roasting, sauteeing, air frying or even boiling it.

How to Steam Broccoli

One of the fastest and easiest ways to cook broccoli is to simply steam it. Learn how to steam broccoli with these instructions.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 6

Total Time 11

Servings

Calories 39kcal

Author Mary Younkin

Ingredients

1 pound broccoli cut into bite-size pieces
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste

Instructions

Bring two inches of water to boil in a large pot.
Place the broccoli in a steamer basket and put the basket into the pot of boiling water. Cover the pot, and lower the heat to medium. Steam for 5-6 minutes.
Remove them from the heat when the broccoli is bright green and still slightly firm. Season with salt and pepper.

Nutrition

Broccoli Sausage Pasta

Mary Younkin — Wed, 03 Sep 2025 08:30:00 +0000

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Sausage Broccoli Pasta

This is a 30-minute meal that tastes like you worked a lot longer than that in the kitchen. Sausage is a bit of a magic ingredient in this recipe, as it contributes a huge amount of flavor to the dish. We like to use hot breakfast sausage for this recipe most of the time, but any sausage that you enjoy eating will work well here.

The sausage brings a little bit of heat and depth, while the broccoli lightens it up with a fresh green bite. Tossed with some butter and a sprinkling of Italian spices, you don’t need much more to pull this meal together.

Finish it with a sprinkling of Parmesan cheese and fresh parsley, and the dish is a whole new level. That tiny bit of cheese melts right into the pasta, coating everything with salty, nutty deliciousness, and the parsley brightens all the flavors, pulling them together.

I adore vegetable filled pasta dishes, about half vegetables and half pasta is my happy place. And broccoli tends to win out more often than anything else when I am picking my pasta vegetable, most of the time.

That’s partly because my entire family will happily eat broccoli, but also for the way it carries so much flavor from the dish in every bite. The florets hold sauce well, and the spices and pasta will cling to the broccoli as well, adding a great deal more flavor than broccoli is known for on its own.

Broccoli Pasta

Want a few more delicious ways to combine broccoli with your pasta nights? You can make this creamy, rich, and extra saucy broccoli mac and cheese – completely from scratch – in the same amount of time it takes to cook a box of mac and cheese!

Broccoli cheddar pasta salad with tiny broccoli florets, diced red pepper, red onion, and cheddar cheese in every bite is a perfect combination of flavors and textures. I LOVE the crunch in this salad.

This ultra-simple broccoli pasta is made with a bit of garlic, lemon, and Parmesan cheese to create a light, flavorful main dish or a perfect side dish for grilled chicken or steak. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys.

Broccoli Sausage Pasta

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying pasta.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 605kcal

Author Mary Younkin

Ingredients

8 ounces bite size pasta (I used trottole.)
1 cup reserved pasta water OR chicken broth
1 pound hot sausage
6 cups broccoli florets cut into 1 inch or smaller pieces
4 tablespoons butter divided
1 teaspoon Italian seasonings
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
½ cup freshly shredded parmesan cheese
2 tablespoons fresh Italian parsley finely chopped

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is al dente, drain it into a large colander. Do not rinse the pasta.
In the same pot used to cook the pasta, cook and crumble the sausage over medium-high heat. When the sausage is nearly done cooking, add the broccoli florets and the butter. When the butter has melted, add the reserved pasta water and the Italian seasonings. Cook, stirring frequently, until the broccoli is tender crisp.
Add the pasta to the pot with the sausage and broccoli and toss gently to combine. Sprinkle with salt, pepper, and Parmesan cheese. Stir and taste. Adjust the salt and pepper, as desired.
Top with parsley and additional cheese, if desired, before serving.

Nutrition

Garden Pasta Salad

Mary Younkin — Thu, 07 Aug 2025 18:23:59 +0000

If there is a dish I could eat all year long, it’s a vegetable-packed pasta salad. I used to think of pasta salads as summer side dishes, and yes, they certainly are popular for that reason.

When vegetables are at their peak in a season, they tend to find their way into many dishes in my kitchen. I’m looking at you, zucchini pasta salad. Pasta salads are the ultimate in make-ahead meals that can be enjoyed throughout the year.

Garden Pasta Salad

While I love the sound of a “garden pasta salad” and that’s the name I came up with for this one, we are not gardeners over here. I have the blackest of thumbs and have just about given up on even getting mint to flourish. (Not kidding – HOW did I manage to kill mint, the everlasting weed in most gardens?)

So, I’m grateful for the farmers’ market in our little village and for the fresh local and not-so-local produce available in our stores year-round. Right now, my vegetable pasta salads are filled with tomatoes, cucumber, zucchini, and bell peppers.

I’ve mentioned before, and it holds true with this salad, that I like a LOT of vegetables in my pasta dishes. If I can manage a 50/50 ratio of vegetables to pasta, that’s perfect for me!

Pasta Salad with Vegetables

However you choose to make your garden pasta salad, the beauty is in the fact that the vegetables for pasta salad are about as versatile as you can imagine. Craving broccoli? Make a broccoli lover’s pasta salad.

This creamy macaroni salad is made with ditalini pasta, broccoli, bell pepper, cucumber, olives, and red onions. It’s the salad I make more than any other in the wintertime. It keeps well for several days in the fridge, and it’s a favorite make-ahead lunch for all of us.

Pasta Salad with Italian Dressing

As much as I enjoy a creamy pasta salad, they simply don’t hold well for potlucks or other large gatherings where food will be left out a bit longer. That’s where pasta salads with vinaigrette-style dressings really shine.

Pasta salad and Italian dressing are a match made in food heaven. The real magic though, is in the homemade dressing. This one is zesty and flavor-filled, with the perfect amount of tang. If you haven’t made a homemade salad dressing before, this is the place to start.

And because there’s no dairy or mayo in the dressing, this will hold up beautifully at room temperature for any occasion. Whether you’re making this for a party or meal prepping for the week, this vegetable-filled garden pasta salad is a winner.

Garden Pasta Salad

Bite-size pasta and an abundance of fresh vegetables are tossed in a zesty Italian vinaigrette to make this flavorful pasta salad.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 299kcal

Author Mary Younkin

Ingredients

8 ounces bite-size pasta
2 cups cherry or grape tomatoes halved
1 English cucumber diced into ½-inch pieces, about 2 cups
1 small zucchini diced into ½-inch pieces, about 1 cup
1 medium red bell pepper diced into ½-inch pieces, about 1 cup
1 medium yellow bell pepper diced into ½-inch pieces, about 1 cup
4 green onions sliced thin
¼ cup fresh Italian parsley chopped small
12 fresh basil leaves thinly sliced OPTIONAL

Zesty Italian Dressing:

⅔ cup extra virgin olive oil
½ cup fresh lemon juice
2 tablespoons Dijon mustard
4 garlic cloves minced
2 teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper

Instructions

Salad Instructions

Bring a large pot of water to a boil along with 1 tablespoon of kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. Set aside to cool.
In a large mixing bowl, combine the tomatoes, cucumber, zucchini, bell peppers, onion, parsley, and basil. Add the cooled pasta and stir to combine.
Prepare the dressing and pour about half of it over the pasta and vegetables. Toss well to mix throughout. Add more dressing as desired. Stir again. Taste and adjust salt and pepper as desired. Serve immediately or refrigerate until ready to serve.

Dressing Instructions

Combine all the ingredients in a pint-size or larger glass jar or bottle. Seal with lid and shake to combine. Leftovers will keep well in the refrigerator for up to a week.

Nutrition

Southwest Chicken Skillet with Corn and Zucchini

Mary Younkin — Thu, 19 Jun 2025 08:30:00 +0000

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Southwest Chicken Skillet

While it isn’t a time-intensive recipe, I like to cook this at night, or on the weekend, and reheat through the week for easy lunches. We typically serve this southwest chicken skillet over rice or tucked into warm tortillas.

A squeeze of lime keeps the flavors here fresh, along with a sprinkling of cilantro. My kids like a dollop or sour cream or maybe some extra cheese in their tacos and sometimes a bit of hot sauce for heat.

The key to stress-free stir-fry recipes is prepping every ingredient before you begin cooking. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat. The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, so give yourself about 20 minutes for prep time.

Once everything is assembled and ready to cook, the actual cooking time is just a few minutes. And if you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

Easy Skillet Meals

My favorite stir-fries are salty, savory, sweet, and just a little bit spicy. And this ground beef and broccoli stir fry nails all of those things.

Juicy, salty kielbasa sausage and tender-crisp cabbage is a match made in food heaven. With the addition of some chopped onions and garlic, this sausage stir fry becomes a simple one-pan dinner the whole family loves.

This stir fry chicken with zucchini is an easy Asian-inspired dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, this is a meal that always satisfies.

Thinly sliced flank steak in a garlicky ginger sauce makes for a delicious weeknight steak and pepper stir fry. While tender chunks of savory chicken dance with crisp green beans in a sauce that’s the perfect blend of savory and spice in this chicken and green beans stir fry.

Every bite of this shrimp and zucchini stir fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes. Garlic butter shrimp is one of my top 5 favorite foods. So naturally, when I had the idea to pair some shrimp with perfectly tender-crisp zucchini and toss it in a mouthwatering lemon garlic butter sauce, that had to happen immediately.

Tender broccoli florets and chunks of spicy sausage are scattered through every bite of this hearty, satisfying broccoli sausage pasta. When you’re craving pasta comfort food, but still want to enjoy a generous serving of vegetables (without messing around with a salad), this is the answer.

Southwest Chicken with Corn and Zucchini

Tender, spicy bites of chicken are tossed with fresh sauteed vegetables and plenty of Mexican spices to create this easy skillet meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 332kcal

Author Mary Younkin

Ingredients

Chicken Ingredients

1½ pounds boneless skinless chicken thighs or breasts cut into ½-inch wide strips
2 teaspoons light olive oil divided
1½ tablespoons chili powder
1½ teaspoons cumin
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
¼ teaspoon oregano leaves
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon granulated onion or onion powder
⅛ teaspoon red pepper flakes

Vegetable Ingredients

1½ pounds Italian zucchini sliced very thin, approximately ⅛-inch, about 4 cups
1 cup fresh or frozen corn
1 large red pepper sliced into thin matchsticks, about 1 cup
2 garlic cloves minced
½ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 large lime about 2 tbsps fresh lime juice
2 tablespoons fresh cilantro chopped
2-3 tablespoons cotija cheese crumbled (optional)

Instructions

Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with chili powder, cumin, salt, black pepper, paprika, oregano, garlic, onion, and red pepper.
Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3-4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
Add the zucchini, peppers, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and cotija over the skillet, if desired.

Notes

The spices for the chicken may be substituted with 2 tablespoons of this taco seasoning. The spices for the vegetables may be substituted with 1½ teaspoons of the taco seasoning.

Store-bought taco seasoning may also be used. However, I recommend starting with a slightly lower amount, and tasting the dish before adding more, as the sodium content is often higher in commercial taco seasoning mixes.

Nutrition

Ham and Pea Pasta

Mary Younkin — Thu, 12 Jun 2025 08:30:00 +0000

Creamy pasta with chunks of savory ham and tender sweet peas comes together in less than 30 minutes for this pasta night favorite. Whether you start with leftover ham or grab ham specifically to make this, everyone will love it!

Pasta with Ham and Peas

We had a whole lot of ham left over after Thanksgiving and I could hardly wait to make a pasta dish with it. I love the salty bite of ham in contrast with cream and pasta.

While I highly recommend making the entire recipe as written, especially if you have a family of hearty eaters, the recipe can be halved for fewer servings. I’ve listed this as 8 servings, but my teenagers easily polished it off with second helpings.

The recipe can also be tweaked if you don’t quite have 4 cups of ham, three will still work. Have extra of something? Sneak it in, it will be just fine. The only part I stay fairly true to is the cream sauce. You do need the right proportions of cream and butter and broth to make it work as desired.

Ham and Pea Pasta

This easy pasta recipe is a tasty way to use up leftover ham with just a few additional items that are easy to find in most any grocery store. If leftover ham isn’t in the cards, grab a couple ham steaks from the store to dice up and use here.

Leftovers don’t last long with teenagers around, so I’ve started stashing a lunch portion before dinner even hits the table most nights. Thankfully, I managed to stash some for myself this time—and it reheated beautifully. Honestly, with how much my crew loves this, I can’t see myself making a smaller batch anytime soon. Maybe next time I’ll try saving enough for two lunches.

Ham and Pea Pasta Recipe

The simple step-by-step directions here have you building your sauce from a simple base of butter, garlic, and flour. Simmer that with your Italian seasoning and heavy cream before adding the chicken broth. Start with two cups and if it is still too thick add a splash or two more.

Add the pasta, peas, and ham. Stir to combine over the heat just briefly to warm up the peas and ham. Then dinner is ready! It really is that easy.

I originally made this dish with angel hair pasta and the whole family loved it. However, over time, I’ve made it with a bunch of different pastas. It turns out that the smaller bite-size pastas are everyone’s favorite for this dish. So, I’ve reshot it to show how we make it today.

Pasta with Vegetables

Pasta and vegetables are a fast, easy, tasty option for dinner any night of the week. Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.

Creamy mushroom pasta is cream sauce perfection with sauteed mushrooms, garlic, parmesan cheese, and spaghetti noodles. And this tender pasta with broccoli and mushrooms in a garlicky cream sauce is a quick dinner that my whole family enjoys. If you love mushrooms as much as we do, you’ll want to try both of these recipes.

The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.

Ham and Pea Pasta

Creamy pasta with chunks of savory ham and tender sweet peas comes together in less than 30-minutes for this pasta night favorite.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 533kcal

Author Mary Younkin

Ingredients

16 ounces bite-size pasta
6 tablespoons butter
8 garlic cloves
3 tablespoons all purpose flour
2 cups chicken broth
1 cup heavy cream
1 tablespoon Italian seasonings
½ teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
4 cups cooked ham chopped into ½-inch pieces, about 1 pound
2 cups frozen peas
¼ cup Parmesan OPTIONAL
2 tablespoons fresh Italian parsley chopped

Instructions

Cook and drain the pasta, according to the directions on the package. While the pasta is cooking, melt the butter in an extra-large skillet or dutch oven over medium-high heat.
Add the garlic and cook for about 30 seconds, until fragrant and then sprinkle with flour. Whisk to combine and then drizzle in the chicken broth while continuing to whisk constantly.
Slowly add the cream and the Italian seasonings. Continue to whisk until incorporated. Continue cooking for about 4-5 minutes, until thickened. If the mixture is too thick, add a splash more chicken broth. Taste the sauce and add salt and pepper, adjust the amounts as desired.
Return the pasta to the sauce and toss well to coat thoroughly. Add the ham, peas, and Parmesan if desired. Stir to combine. Sprinkle with parsley and serve warm.

Nutrition

Ground Beef and Cabbage Stir Fry

Mary Younkin — Tue, 10 Jun 2025 08:30:00 +0000

Craving something quick, flavorful, and just a little spicy? This ground beef and cabbage stir fry comes together in minutes—with crisp vegetables, savory beef, and a subtle heat that keeps you coming back for more.

Ground Beef and Cabbage

These two are a food match made in heaven. They come together to create simple, yet satisfying dishes that are perfect for busy weeknight dinners. Served on its own or with a side of rice, my boys devour this stir fry gladly.

This dish features some of my favorite vegetables and flavors. Think of it as a simplified egg roll in a bowl, but with ground beef and extra vegetables. And with none of the time and effort spent rolling individual eggrolls and then frying them.

Ground Beef and Cabbage Stir Fry

Stir fry recipes are some of my favorites, both for their awesome flavors and textures and for the ease of preparation. Prep the ingredients before you start cooking the ground beef, everything comes together quickly after that.

You can slice, chop, or dice the bell peppers however you like! I usually slice them into thin strips (like matchsticks) because they look great and cook quickly—that’s what you’ll see in the photos. If you’d rather chop or dice them, that works too—just allow an extra minute or two of cooking time. Bigger pieces will give you a stronger bell pepper flavor in each bite.

Cabbage and Ground Beef Recipes

If you’ve been around for a while, then you’ll already know that I love recipes with cabbage and ground beef. You see them paired in these Unstuffed Cabbage Rolls, which are a total game changer.

We also love this Ground Beef Cabbage Soup; it’s a delicious twist on traditional cabbage rolls, packed full of those beloved flavors in a warm, comforting bowl. It’s great as is, or with one of these Cheesy Drop Biscuits to soak up every last drop!

Ground Beef and Cabbage

This ground beef and cabbage stir fry comes together in minutes—with crisp vegetables, savory beef, and a subtle heat that keeps you coming back for more.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 256kcal

Author Mary Younkin

Ingredients

1½ pounds ground beef
1 medium yellow onion chopped into ½-inch pieces, about 1 cup
4 cloves garlic minced
2 large carrots shredded, about 1 cup
2 red, yellow, or orange bell peppers sliced into matchsticks, about 2 cups worth
½ large head of cabbage shredded thin and chopped, about 6 cups

Sauce Ingredients

¼ cup low sodium soy sauce
1 tablespoons chili paste or Sriracha hot sauce
1 teaspoon cornstarch

Instructions

In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion and garlic and continue cooking and stirring for about 3 minutes until softened and fragrant.
While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside.
Add the carrots and bell peppers and continue cooking for an additional 2 minutes. Pour in the sauce and stir to mix throughout.
Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.

Notes

Feel free to chop or slice the bell peppers however you like best. I love the look and texture of matchstick vegetables in stir-fry recipes. So, that’s my preference.

If you prefer a standard chop, that will work as well, just add a minute or two to the cooking time. There will also be a more distinct pepper flavor to the dish with the larger pieces.

Nutrition

{originally published 5/10/23 – recipe notes and photos updated 6/10/25}