Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of

Pesto Tortellini Salad Chilled Pesto Tortellini Salad with Cherry Tomatoes and Mozzarella Ingredients: 1 (20 oz) package refrigerated cheese tortellini 1 cup cherry tomatoes, halved 1/2 cup fresh mozzarella pearls 1/3 cup basil pesto (homemade or store-bought) 2 tablespoons extra virgin olive oil Salt and black pepper to taste 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts (optional, toasted) Fresh basil leaves, for garnish Directions: Cook tortellini according to package instructions. Drain and rinse with cold water to stop cooking. Let cool completely. In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella pearls, and pesto. Drizzle in olive oil and gently toss to combine. Season with salt and black pepper to taste. Sprinkle with Parmesan cheese and pine nuts, if using. Chill in the refrigerator for 30 minutes before serving for best flavor. Garnish with fresh basil leaves before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 385 kcal | Servings: 6 servings #pestotortellinisalad #tortellinirecipes #easyitaliansalad #coldpastasalad #cheesetortellini #summerrecipes #pestolovers #picnicsalad #quickmeals #freshbasil #homemadepesto #saladideas #potluckfavorite #mozzarellapearls #tomatosalad #cheeselovers #chilledsalad #vegetarianpasta #italianinspired #easycomfortfood This Pesto Tortellini Salad is perfect for summer picnics and weeknight meals So fresh and so EASY!

Roasted Garlic and Zucchini Pasta Creamy Roasted Garlic and Tender Zucchini Pasta Delight Ingredients: 12 oz spaghetti or your favorite pasta 3 medium zucchinis, sliced into half-moons 1 whole bulb of garlic 3 tablespoons olive oil, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh basil, chopped 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste Juice of half a lemon Directions: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes. Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste. Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using. Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 380 kcal per serving | Servings: 4 servings #roastedgarlicpasta #zucchinipasta #italianrecipes #pastarecipe #vegetarianmeal #comfortfood #easyweeknightdinner #garliclover #healthyrecipes #simplemeals #freshingredients #italiancuisine #homecooking #pastaideas #summerrecipes #freshbasil #parmesancheese #garlicflavor #veggiepasta #deliciousdinner Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Zucchini and Basil Soup Creamy Zucchini and Fresh Basil Soup Ingredients: 4 medium zucchinis, chopped 1 medium onion, chopped 2 cloves garlic, minced 3 cups vegetable broth 1/2 cup fresh basil leaves 1/2 cup heavy cream or coconut milk (optional) 2 tablespoons olive oil Salt and pepper to taste Fresh basil leaves for garnish Directions: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened. Add chopped zucchini and cook for another 5 minutes, stirring occasionally. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until zucchini is tender. Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth. Stir in cream or coconut milk if using, and season with salt and pepper to taste. Reheat gently if needed, then serve garnished with fresh basil leaves. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 120 kcal per serving | Servings: 4 servings #zucchinisoup #basilsoup #creamyveggiesoup #healthyrecipes #vegetarianrecipes #comfortfood #homemadesoup #plantbased #glutenfree #lowcalorie #freshingredients #souprecipes #simplemeals #seasonalrecipes #freshbasil #easycooking #veganfriendly #lightmeals #wellnessfood #greensoup Refresh your palate with this creamy Zucchini and Basil Soup! Light, flavorful, and perfect for a healthy lunch or dinner.

Tomato Soup with Rice Hearty Tomato and Rice Comfort Soup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 4 cups ripe tomatoes, chopped (or 1 can 28 oz crushed tomatoes) 4 cups vegetable broth 1 cup cooked white rice 1 teaspoon dried basil 1/2 teaspoon dried oregano Salt and pepper to taste Fresh basil leaves for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Stir in chopped tomatoes (or crushed tomatoes), vegetable broth, dried basil, and oregano. Bring to a boil. Reduce heat and simmer for 20 minutes, allowing flavors to meld. Add cooked rice to the soup and stir well. Simmer an additional 5 minutes. Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 200 kcal | Servings: 4 servings #tomatosoup #comfortfood #heartymeals #souprecipes #riceinrecipes #easyrecipes #homemade #vegetarianrecipes #glutenfree #freshingredients #soupseason #comfortfoodideas #simplemeals #healthyrecipes #heartyandsimple #foodie #freshbasil #souplovers #creamytexture #warmingmeals Nothing beats a warm bowl of Tomato Soup with Rice—comfort food that’s hearty, simple, and delicious!