Quick Fix: Mediterranean Pasta Saute

This is a slightly spicy quick dish full of Mediterranean flavors. Done in about 15 minutes! Serve with a side salad for a filling Quick Fix.

Quick Fix: Mediterranean Pasta Saute
A quick Mediterranean pasta dish using what I had on hand. As with all dishes, the veggies are the star, the pasta a sidenote.
  • Broccoli
  • Mushrooms
  • Green Beans
  • Sliced olives & Sun Dried Tomatoes (maybe ¼ cup)
  • Spices (garlic salt, red pepper flakes, oregano)
  • Can diced tomatoes
  • Spinach (few handfuls)
  • Pasta (I had about ½ cup cooked leftover angel hair)
  1. Saute veggies over medium heat until browned.
  2. Add sliced olives and sun-dried tomatoes with oil.
  3. Add sprinkle of each seasoning, canned tomatoes, spinach.
  4. Stir, taste, add more seasoning if needed. May need a drizzle more of olive oil as well.
  5. Add cooked pasta.
  6. Top with sprinkle of fresh herbs and Nutritional Yeast or grated Brazil Nut "Parm".



Quick Fix: Roasted Veggie Fusilli Bake

This is a quick, one pan pasta dish.  Roast your veggies, dump sauce over them and stir in cooked pasta. In less than an hour you’ll have a bubbly, browned dish, ready for your family or to share with a new mommy (Macaria : ).

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Quick Fix: Roasted Veggie Fusilli Bake
Quick Pasta Bake, use whichever of the veggies you have on hand Prep: Veggies cleaned & diced, Pasta Boiled
  • Diced eggplant, mushrooms zucchini, and or yellow squash, about 3-4 cups (1 eggplant+2 squash)
  • Olive oil, S&P
  • Whole Wheat Penne or Fusilli pasta
  • Jar of sauce
  • Mozzarella Cheese (optional)
  1. Preheat oven to 425 degrees
  2. Place veggies in olive oil sprayed baking dish (9''), Salt & Pepper
  3. Roast for 20-25 min.or until tender
  4. Prepare pasta al dente (2 min. under cooking time)
  5. Dump drained pasta and sauce into baking dish, stir to coat ( optional: Add mozzarella)
  6. Bake about 15 minutes or until bubbly and browned, yum!


Grilled Vegetable Linguine with Lemon Butter & Parmesan

This is a lovely spring dish, fresh with the tangy lemon juice and flavorful grilled veggies from the market. I didn’t know what a simple hit I had created the first time I threw this together for our supper until we lingered over the table, trying to leave leftovers for lunches the next day. You can certainly use boxed linguine for this recipe, but it is outstanding with fresh, light, pillowy homemade linguine (all you need is a rolling pin and a knife!). We made it again for our couples supper club (kids too) and everyone loved it, no leftovers were to be had.

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Chicken Tender Parmesan with Arrabbiata Sauce (Nugglets & Sp’ghetti)

This is a quick and healthy weeknight meal. (About 30 minutes start to finish). Big kids like to help make it too- notice AJ-Beans hands in the photos…





  • 1 package whole-grain pasta
  • 1 jar pasta sauce (homemade or store-bought)
  • 1 package chicken tenders (or chicken breasts sliced into strips)
  • 1/4-1/3 cup Flour, seasoned with salt & pepper
  • 1/4 cup Egg whites
  • 1/2 cup Whole Wheat Panko (Ian’s brand is really tasty)
  • Fresh Parmesan cheese

Preheat oven to 425 degrees.
Put a pot of water on to boil for your pasta.
Whip together a quick tomato sauce:

  • 1 28 oz. can crushed tomatoes
  • Spices (Sprinkle of Garlic Salt, 2 Pinchs Red Pepper Flakes, Dash of Basil).
  • Handful of spinach
Let simmer at least 20 minutes, tasting and readjusting seasonings as needed.
While it simmers, prepare your chicken:
Dredge the tenders in flour….


Then egg whites…
Then Panko crumbs.
Place triple-dipped nugglets on a oil sprayed broiler pan.
Spray all with olive oil.



Bake about 10-12 minutes or until browned and crunchy, flipping once through if needed (I had to hit broil the last 2 minutes a side).

Dish up pasta with sauce, chicken tenders on side and sprinkle with fresh Parmesan or Romano cheese. Serve with a big green salad…