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Heart Pasta Heart Pasta is the greatest place for pasta lovers. We share recipes, tips and combinations for this tasty food, so stay with us to learn all this and more.

Pink Sauce Pasta 😋
06/08/2021

Pink Sauce Pasta 😋

Macaroni with vegetables and egg whites. 😌😌
05/26/2021

Macaroni with vegetables and egg whites. 😌😌

Italian pasta.
05/06/2021

Italian pasta.

GARLIC NOODLES WITH BEEF AND BROCCOLIINGREDIENTS- 4 Tbsp oyster sauce - 3 Tbsp butter, divided - 1 Tbsp soy sauce - 3 Tb...
02/20/2021

GARLIC NOODLES WITH BEEF AND BROCCOLI

INGREDIENTS
- 4 Tbsp oyster sauce
- 3 Tbsp butter, divided
- 1 Tbsp soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp toasted sesame oil
- 1/2 lb. ground beef
- 4 cloves garlic
- 1/2 lb. frozen broccoli florets
- 8 oz. spaghetti
- 4 green onions
- 2 pinches crushed red pepper flakes

INSTRUCTIONS

Step 1
Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the oyster sauce, soy sauce, brown sugar, and sesame oil. Stir to combine, then set the sauce aside.

Step 2
Bring a large pot of water to a boil. Once it reaches a boil, add the spaghetti and continue to boil until the spaghetti is tender (about 7 minutes). Drain the spaghetti in a colander.

Step 3
While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef and continue to cook over medium heat until the beef is cooked through (5-7 minutes). If you're using a higher fat content beef, drain the fat before moving onto the next step (I used 10% fat and there wasn't enough to drain).

Step 4
While the beef is cooking, mince the garlic. Add the garlic to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.

Step 5
Add the frozen broccoli florets to the skillet with the beef and garlic. Continue to sauté over medium heat just until the broccoli is no longer frozen. The broccoli will continue to cook in the next steps, so it does not need to be completely heated through at this point.

Step 6
Finally, add the cooked and drained pasta and the prepared sauce to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.

Step 7
Slice the green onions and sprinkle over top just before serving, along with a pinch of crushed red pepper flakes, if desired.

INGREDIENTS8 oz. bow tie pasta ($0.67)8 oz. frozen broccoli florets ($1.00)1 Tbsp olive oil ($0.12)1 lb. boneless, skinl...
02/17/2021

INGREDIENTS
8 oz. bow tie pasta ($0.67)
8 oz. frozen broccoli florets ($1.00)
1 Tbsp olive oil ($0.12)
1 lb. boneless, skinless chicken breast ($2.49)
1/3 cup basil pesto ($0.73)
1/2 cup chicken broth ($0.07)
4 oz. cream cheese ($0.40)
INSTRUCTIONS
Bring a large pot of water to boil for the pasta. Once it reaches a full boil, add the pasta and continue to boil just until the pasta is tender, but still slightly firm in the center (7-8 minutes). Once the pasta is tender, add the frozen broccoli florets to the water with the pasta and continue to cook for 2-3 more minutes, or until the broccoli is tender. Drain the pasta and broccoli in a colander.
While the pasta is cooking, cut the chicken breast into ½-inch pieces. Heat one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and continue to cook until the outside of the chicken pieces are white, but they're still tender in the center (they will continue to cook as more ingredients are added).
Add the chicken broth to the skillet with the chicken and allow it to heat through. Once hot, add the cream cheese (cut into small pieces) and pesto. Continue to stir and cook until the cream cheese has melted and created a smooth, creamy sauce with the pesto and chicken broth.
Finally, add the cooked and drained pasta and broccoli to the skillet and stir to coat it in the cream sauce. If the sauce becomes too dry or thick, add another splash of chicken broth to loosen it up. Serve hot.

PIZZA PASTA SALADINGREDIENTSHOMEMADE ITALIAN DRESSING- 1/2 cup olive oil - 1/4 cup red wine vinegar - 1 tsp Dijon mustar...
02/12/2021

PIZZA PASTA SALAD

INGREDIENTS

HOMEMADE ITALIAN DRESSING
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp grated Parmesan

PASTA SALAD
- 1 lb. rotini pasta
- 3 oz. pepperoni
- 4 oz. mozzarella
- 1 green bell pepper
- 1/4 cup red onion
- 1/2 12oz. jar banana pepper rings
- 1/2 4oz. can sliced black olives

INSTRUCTIONS
1. Make the Italian dressing first so the flavors have a few minutes to blend. Add the olive oil, red wine vinegar, Dijon, garlic powder, Italian seasoning, salt, pepper, and Parmesan to a bowl or jar. Whisk the ingredients together, or place a lid on the jar and shake until combined. Set the dressing aside.
2. Cook the rotini according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander and rinse briefly with cool water. Let the pasta drain well, shaking the colander every few minutes to remove excess water from the pasta.
3. While the pasta is cooking and draining, prepare the other pasta salad ingredients. Cut the pepperoni in half or into quarters, and chop the mozzarella into small cubes. Dice the bell pepper and red onion. Drain the banana pepper rings and black olives.
4. When the pasta is cooked, cooled, and drained well, transfer it to a large bowl. Add the rest of the prepared ingredients (pepperoni, mozzarella, bell pepper, red onion, banana peppers, and black olives). Toss the ingredients to combine.
5. Give the dressing another shake or stir before drizzling it over the pasta salad. Toss the pasta salad once again to coat everything in the dressing. Serve immediately or refrigerate until ready to eat.

CHICKEN PARMESAN MEATBALLSINGREDIENTSCHICKEN PARMESAN MEATBALLS- ½ cup breadcrumbs - ⅓ cup grated Parmesan- ¼ tsp garlic...
02/11/2021

CHICKEN PARMESAN MEATBALLS

INGREDIENTS

CHICKEN PARMESAN MEATBALLS
- ½ cup breadcrumbs
- â…“ cup grated Parmesan
- ¼ tsp garlic powder
- ½ tsp dried basil
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 lb. ground chicken
- 1 large egg
- 2 Tbsp cooking oil

FOR SERVING
- 12 oz. pasta
- 1 24oz. jar pasta sauce

INSTRUCTIONS
1. Combine the breadcrumbs and seasoning first. In a small bowl, stir together the breadcrumbs, grated Parmesan, garlic powder, basil, oregano, salt, and pepper.

2. Add the ground chicken to a large bowl, then add the seasoned breadcrumb mixture and the egg. Use your hands to combine the ingredients until evenly mixed.

3. Shape the meat mixture into meatballs, about 1-1.5 Tbsp each. You should get around 20 meatballs.

4. Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs about one minute on each side, until all six sides are browned and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate. Add the second tablespoon of cooking oil to the skillet and cook the second batch of meatballs in the same manner.

5. While the meatballs are cooking, begin the pasta and sauce. Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander. Add the sauce to a medium sauce pot and heat over medium-low, stirring occasionally, until heated through.

6. Once all the meatballs are finished cooking, add them to the pot of heated pasta sauce and stir to coat. If needed, allow them to heat for a few minutes in the sauce.

7. Serve the cooked and drained pasta topped with sauce and meatballs.

ROASTED VEGETABLE BAKED PENNEINGREDIENTSROASTED VEGETABLES1 red onion 1 zucchini 1 yellow squash 1 bell pepper2 Tbsp oli...
02/11/2021

ROASTED VEGETABLE BAKED PENNE

INGREDIENTS
ROASTED VEGETABLES
1 red onion
1 zucchini
1 yellow squash
1 bell pepper
2 Tbsp olive oil
â…› tsp salt
â…› tsp pepper

SIMPLE RED SAUCE
1 yellow onion
2 Tbsp butter
1 28oz. can crushed tomatoes
3 Tbsp tomato paste
1 Tbsp Italian seasoning
¼ tsp salt
½ cup water

PASTA & CHEESE
1 lb. penne
15 oz. ricotta
2 cups shredded Italian cheese blend**, divided
1/4 tsp pepper
1/4 tsp salt
2 Tbsp chopped fresh parsley (optional garnish)

PASTA PUTTANESCAINGREDIENTS- 2 Tbsp olive oil - 1 yellow onion - 4 cloves garlic- 3 anchovy filets - 1 28oz. can crushed...
02/07/2021

PASTA PUTTANESCA

INGREDIENTS
- 2 Tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 3 anchovy filets
- 1 28oz. can crushed tomatoes
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper
- 1/2 cup sliced kalamata olives
- 2 Tbsp capers
- 1 lb. spaghetti

INSTRUCTIONS

1. Dice the onion and mince the garlic. Add the olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the ingredients over medium heat until the onions are soft and the anchovies have dissolved.

2. Add the crushed tomatoes to the skillet, along with the basil, crushed red pepper, sliced olives, and capers. Stir to combine, then allow the sauce to come up to a simmer. Once simmering, turn the heat down to low and let the sauce simmer, stirring occasionally, while you cook the pasta.

3. Bring a large pot of water to a boil over high heat. Once rapidly boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Reserve about 1/2 cup of the starchy pasta water before draining the past in a colander.

4. Add the cooked and drained pasta to the puttanesca sauce in the skillet (or if your skillet is not big enough, add them both to the large pot used to cook the pasta, heat turned off). Stir to combine the pasta with the sauce. If the pasta becomes dry, add a splash or two of the reserved pasta water. Serve hot.

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Spring Valley, CA

Telephone

+17022931997

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