I MADE RACHEL RAY'S MOST POPULAR 30 MINUTE MEALS | FRUGAL FIT MOM
Recipes in this Video
Originating from the Puglia region of Italy, orecchiette is a traditional pasta shape that resembles small ears. This dish combines the nutty flavor of brown butter with the richness of cream, creating a comforting and indulgent meal. It's often enjoyed in Italian households, especially during family gatherings, and has gained popularity worldwide for its simplicity and depth of flavor.
Ingredients
- ●orecchiette
- ●butter
- ●heavy cream
- ●parmesan cheese
- ●garlic
- ●fresh sage
- ●black pepper
- ●salt
- ●nutmeg
- ●lemon zest
- ●fresh parsley
Instructions
- 1Cook orecchiette in salted boiling water until al dente, about 9-11 minutes.
- 2While pasta cooks, melt butter in a large skillet over medium heat until it begins to brown, about 5-7 minutes.
- 3Add minced garlic to the browned butter and sauté until fragrant, about 1 minute.
- 4Stir in heavy cream and bring to a gentle simmer, about 2-3 minutes.
- 5Add grated parmesan cheese and stir until melted and smooth.
- 6Incorporate fresh sage leaves and season with salt, black pepper, and a pinch of nutmeg.
- 7Drain the orecchiette, reserving a cup of pasta water.
- 8Add the cooked orecchiette to the skillet with the sauce.
- 9Toss to combine, adding reserved pasta water as needed for creaminess.
- 10Finish with lemon zest and chopped fresh parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Grana padano offers a similar flavor at a lower cost.
Techniques
Equipment
Also Known As
Originating from the Neapolitan region of Italy, Aglio e Olio is a simple yet flavorful pasta dish that showcases the beauty of minimalism in Italian cooking. Traditionally enjoyed by locals, it embodies the concept of 'cucina povera'—a way to create delicious meals from humble ingredients. Today, it is beloved around the world for its quick preparation and comforting flavors, often adapted with additional ingredients like shrimp or vegetables.
Ingredients
- ●spaghetti
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●parsley
- ●parmesan cheese
- ●salt
- ●black pepper
Instructions
- 1Boil water in a large pot and add salt until it tastes like the sea.
- 2Cook spaghetti according to package instructions until al dente, about 8-10 minutes.
- 3While pasta cooks, thinly slice garlic cloves.
- 4Heat olive oil in a large skillet over medium heat until shimmering.
- 5Add sliced garlic to the skillet and sauté until golden, about 2-3 minutes.
- 6Stir in red pepper flakes and cook for an additional 30 seconds.
- 7Drain spaghetti, reserving a cup of pasta water.
- 8Add drained spaghetti to the skillet with garlic and oil.
- 9Toss to combine, adding reserved pasta water a little at a time until desired consistency is reached.
- 10Season with salt and black pepper to taste.
- 11Mix in chopped parsley just before serving.
- 12Serve with grated parmesan cheese on top.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and lower in calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1/4 cup olive oil
- ●6 cloves garlic, thinly sliced
- ●1/2 tsp red pepper flakes
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp fresh parsley, chopped
- ●1 lemon, cut into wedges
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the sliced garlic and red pepper flakes to the skillet, sautéing until the garlic is golden brown, about 1-2 minutes.
- 3Increase the heat to medium-high and add the shrimp to the skillet.
- 4Season the shrimp with salt and black pepper, cooking until they turn pink and opaque, about 3-4 minutes.
- 5Remove the skillet from heat and stir in the chopped parsley.
- 6Serve the shrimp hot, garnished with lemon wedges.
Equipment
Ingredients
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bulb fennel, chopped
- ●4 cups diced tomatoes (canned or fresh)
- ●2 cups vegetable broth
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh basil, chopped
- ●1 tbsp lemon juice
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and chopped fennel, cooking for another 5 minutes until fennel is softened.
- 4Add diced tomatoes, vegetable broth, dried thyme, salt, and black pepper to the pot.
- 5Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- 6Remove from heat and let cool slightly before blending.
- 7Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- 8Return the soup to the pot and stir in fresh basil and lemon juice.
- 9Reheat gently before serving, adjusting seasoning if necessary.
Equipment
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