This Healthy Tuscan Chicken Pasta recipe is creamy one pot meal packed with sun-dried tomatoes, Parmesan cheese and spinach! Plus, this healthy chicken pasta recipe can be made gluten-free and is ready in 30ish minutes!

It’s just one option on my weekly rotation along with marry me chicken pasta, chicken pasta primavera and creamy chicken spinach pasta.

Would you believe me if I said you could make a restaurant-quality healthy Tuscan chicken pasta recipe at home using one pot and in 30ish minutes?! Because that’s what I’m sharing with you today!

Unfortunately, while the Tuscan pasta at Olive Garden and White Spot might taste delicious, they don’t exactly fit a definition of a healthy dinner! Luckily, after spending some time in my kitchen, this pasta dish was born and it came out wonderfully creamy without the extra calories.

By cooking it all in one pot, it’s a no-fuss dinner, the sauce soaks up all the flavor from the chicken and herbs, and the chicken becomes wonderfully tender and juicy.

Why You’ll Love This Recipe

• Lighter: We use whole milk and just enough super flavorful Parmesan cheese for an injection of flavor without making this dish heavy. The result is a midweek meal that the entire family will go for seconds!
• Made in one pot: Chicken, vegetables, pasta and sauce cook in same pot for less dishes to clean.
• Quick to make: Ready in 30ish minutes for a quick, low-effort weeknight dinner.
• Perfect year round: With a combination of spinach, bell pepper and sun-dried tomatoes, you can enjoy this healthy chicken pasta recipe year-round with delicious results!

Ingredients for Healthy Tuscan Chicken Pasta

• Chicken: I like to use boneless skinless chicken breasts but thighs will work as well.
• Pasta: Use any short pasta that can hold the sauce like penne, fusilli or bow ties. Use gluten-free option, if preferred, and adjust the cooking time accordingly. Whole wheat or whole foods pasta is more nutritious than white pasta but truly you can use any.
• Spinach: I always have fresh baby in my fridge. Frozen spinach can be used but thaw it first, then drain to remove excess water.
• Sun-dried tomatoes: If using packed in oil, make sure to drain well. For dried tomatoes, place them in a small bowl, cover with boiling water and let sit for 10 minutes. Drain and slice.
• Bell pepper: Any color sweet bell pepper.
• Milk: I recommend using whole milk for the creamiest results, but 2% milk will also work. I don’t recommend skimmed or 1% milk as the sauce will taste flat.
• Broth: Use low sodium vegetable broth, chicken broth or Instant Pot chicken broth.
• Cornstarch: Is needed to thicken the sauce. Arrowroot powder or tapioca is OK as well.
• Garlic: Adjust the amount to personal preference. You can use 1-2 teaspoons of garlic powder, if you don’t have fresh one.
• Parmesan cheese: Or another sharp cheese like mature white cheddar or Pecorino Romano. Buy a hunk of Parmesan and grate it yourself. Store-bought grated cheese is not mature and thus not flavorful. Also avoid the green and red shaker please!
• Oil: Any neutral cooking oil like olive oil or avocado oil works.
• Spices: I used a combination of Italian seasoning, salt, and pepper. Instead of Italian seasoning, you can use the individual dried herbs like basil, oregano, rosemary, thyme, and marjoram. Or even just 2-3 of them.

How to Make Healthy Tuscan Chicken Pasta

I like to use my 6 quart Lodge Dutch oven for one pot meals. But you can also use large heavy bottom stainless steel pot with a tight fitting lid.

• Sear the chicken breasts: First, preheat your pot on medium heat with a little oil. Then add chicken breasts, sprinkle with a bit of salt and pepper and sear for 3-4 minutes per side. They don’t have to be cooked through.
• Cook the pasta: Add the pasta, broth, bell pepper, Italian seasoning, remaining salt and pepper and stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
• Remove the chicken: Place cooked chicken breasts on a cutting board. You will roughly chop them into pieces while pasta is resting.
• Prepare the creamy sauce: Mix milk and cornstarch and pour it over pasta. Stir, bringing the mixture to a boil, and then simmer for a minute or so until sauce has thickened.
• Let it rest: Add sun-dried tomatoes, Parmesan cheese, spinach and garlic. Stir gently, cover and let it all sit to develop flavors while you are slicing the chicken.
• Finish the dish: Add back cooked chicken. Stir and serve right away!

Variations

• Heavy cream: For creamier Tuscan chicken pasta, you could swap out 1/4 cup of the milk for heavy cream.
• Cream cheese: Alternatively, instead of heavy cream, add a little cream cheese to the sauce for additional creaminess.
• Other vegetables: You can add these or substitute the spinach for asparagus, zucchini, or broccolini. Mushrooms would also work well in this recipe.
• Leftover cooked chicken: Skip searing the breasts, and add 2-3 cups of cubed or shredded chicken at the end. You can leftover chicken like rotisserie chicken or slow cooked chicken.
• Another protein: This creamy Tuscan pasta works well with shrimp or salmon too! Adjust the cooking process accordingly, seafood needs a sear for 3-4 minutes.
• Olives: I recommend 1/3 cup of pitted and sliced black or Kalamata olives.
• Legumes: You can boost this dish with additional fiber and protein with the addition of chickpeas, butter beans, or white beans. Legumes also work well in turning this recipe vegetarian (use vegetable broth too).

Serving Recommendations

Thanks to the hearty addition of chicken breast, you can enjoy this healthy chicken pasta recipe alone or with a simple side. I recommend garlic bread, focaccia, no yeast dinner rolls, a leafy green salad or spinach salad.

You can also serve it alongside some crusty bread like Greek yogurt bread or cottage cheese bread with a simple olive oil bread dip.

How to Store and Reheat

Store: This pasta dish tastes best fresh, while the spinach isn’t too wilted and it’s most saucy before the pasta absorbs it. I recommend eating as much as possible immediately.

Store leftovers in an airtight container in the fridge for up to a day. Don’t freeze!

Reheat: Add an extra splash of milk and reheat on the stovetop until warmed through.

FAQs

More Healthy Pasta Dishes

• Healthy pesto pasta
• Healthy chicken alfredo
• Zucchini ricotta pasta
• Chicken lemon pasta
• One pot lemon chicken orzo
• One pot Pad Thai

You might also like this list of healthy pasta recipes!

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Healthy Tuscan Chicken Pasta

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

Course Dinner

Cuisine Italian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 549kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 3 cups vegetable or chicken broth low sodium
• 3 cups short pasta like penne , fusilli or bow ties
• 1 large red bell pepper diced
• 1 tablespoon oil for frying
• 1 teaspoon Italian seasoning
• 1/2 cup sun dried tomatoes chopped
• 2 cups spinach
• 2 cups whole milk
• 1 tablespoon cornstarch
• 1/2 cup Parmesan cheese grated
• 1 large garlic clove grated
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Sear for 3-4 minutes per side.
• Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Gently stir, cover and bring to a boil.
• Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat pasta. Pasta should be al dente – not too soft, so it doesn’t become a mush.
• Remove chicken onto a plate or cutting board.
• In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
• Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop. Meanwhile, slice chicken into thin pieces.
• Add chicken back to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.

Notes

• Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.
• Freeze: Pasta doesn’t freeze well.

Nutrition

Serving: 1.5cups | Calories: 549kcal | Carbohydrates: 81g | Protein: 46g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 612mg | Fiber: 6g | Sugar: 15g

The post Healthy Tuscan Chicken Pasta appeared first on iFoodReal.com.

Cottage Cheese Lasagna with layers of flavorful meat sauce, noodles and melted mozzarella cheese. This hearty dish is protein-packed, cheesy and budget friendly!

Have a household of lasagna fans? Try my zucchini lasagna, artichoke chicken lasagna roll ups and Instant Pot lasagna.

I love cottage cheese recipes if they taste good! We loved my cottage cheese pasta and cottage cheese mac and cheese, so I wanted to make a super easy lasagna with cottage cheese that tastes delicious and is lighter.

My secret is quality marinara sauce! This cottage cheese lasagna will satisfy all lasagna lovers and critics and is a breeze to make compared to any traditional lasagna recipe out there!

Why You’ll Love This Recipe

• Minimum ingredients: This recipe calls for 8 basic ingredients, most are probably already in your kitchen.
• Easy recipe: There are a few steps to making it but I assure you each one is practically effortless.
• Delicious: Cottage cheese has less fat and calories than ricotta cheese but does not sacrifice flavor. Instead, it adds extra tang and creaminess to the dish.

Ingredients for Lasagna with Cottage Cheese

• Lasagna noodles: Use your choice of a noodle. Regular, whole wheat, or brown rice pasta all work well.
• Ground beef: You’ll need more or less 1 pound of ground beef for the meat sauce. I use extra lean ground beef, so there’s less fat to drain.
• Marinara sauce: It has to be quality marinara sauce because the ingredient list for this lasagna recipe is short. I love Rao’s marinara or my homemade marinara! Another good brand is La San Marzano. Or use your favorite marinara sauce you trust is flavorful!
• Cottage cheese: Make sure to use full fat cottage cheese made with whole milk for the best flavor and creamier texture. Low fat cottage cheese will lead to a watery lasagna.
• Egg: 1 large egg acts as the binding agent for the cheese filling.
• Seasoning: I always make my own Italian seasoning, you can also use packaged seasoning. That’s all you need!
• Spinach: Frozen spinach works well for this recipe, make sure to thaw and squeeze it. Doesn’t have to be very dry, a bit of moisture is great to cook the lasagna.
• Mozzarella cheese: Freshly grated mozzarella cheese melts beautifully and adds rich flavor.
• Cooking spray: A light spray is needed to prevent sticking, I use Misto.

How to Make Lasagna with Cottage Cheese

• Make the meat sauce: Heat a large skillet on medium-high heat and cook ground beef for 10 minutes, breaking into small pieces. Drain any fat at the end. Add marinara sauce to the pan and bring to a boil, then let it simmer covered for 15 minutes.
• Combine cheese mixture: Meanwhile, add cottage cheese, egg, and Italian seasoning to a large mixing bowl and stir to combine. Set aside.
• Cook lasagna noodles: While sauce is cooking, boil noodles according to package instructions in salted water. Drain and carefully lay noodles flat on a baking sheet. Cover them with a towel and set aside.
• Finish prep: Preheat your oven to 375 F and spray a large 9×13 baking dish with cooking spray.

• Start layering: Cover the bottom of the greased baking dish with a bit of meat sauce. Next, layer 4 noodles lengthwise with edges overlapping. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half the spinach, and 1 cup of shredded mozzarella cheese. Repeat this layer once more but without the mozzarella.
• Assemble top layer: Finish lasagna with remaining 4 noodles, 1/3 of meat sauce and 2 cups of mozzarella cheese. 
• Bake: If you have a silicone lid, spray it with cooking spray, if not spray aluminum foil and cover the dish. Bake for 25 minutes, then uncover and bake for an additional 20 minutes.
• Serve: After removing lasagna from oven, allow it to rest for 20 minutes while covered. Slice into 9 pieces with a sharp knife and serve using a flat, sturdy spatula.

Tips for Best Results

Here are my expert tips to make this homemade lasagna an absolute favorite main dish!

• Use only quality marinara sauce: To make this recipe easier, I opted for store-bought marinara over homemade. Make sure to choose a high-quality sauce to enhance the depth of flavor. I absolutely love Rao’s marinara!
• Salt the water for pasta: It infuses lasagna sheets with extra flavor we need in this recipe because we don’t use many ingredients. Work smarter, not harder!
• Bake it covered: Start baking with the lasagna covered to prevent it from drying out.
• Let it rest: Allow lasagna to set, so the noodles don’t slip and filling doesn’t create a mess when you cut it.
• Spray cover with oil: This tip helps avoid cheese from sticking to foil or silicone lid cover. You wouldn’t want to miss out on that delightful gooey goodness!

Serving Suggestion

I usually top my lasagna with fresh Parmesan cheese and parsley, then serve alongside a salad such as a simple lettuce salad or a healthy Caesar salad.

And, naturally, some crusty bread, high protein Greek yogurt bread or cottage cheese bread, or garlic bread is the perfect complement to complete the meal.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days.

Freeze: I recommend to freeze sliced lasagna for easy defrosting. You can freeze them individually or in a pack of 2 or 3. Cut cold lasagna into individual slices and place them in a large airtight container to leave enough room in between.

You can also freeze individual slices on a baking sheet separately and then once frozen transfer to an airtight container or Ziploc bag.

Make ahead: You can assemble and refrigerate lasagna covered for up to 2-3 days in advance. Before baking, bring it to room temperature for about an hour and then cook as per recipe.

You can also freeze uncooked cottage cheese lasagna for up to 3 months. Then thaw in the fridge overnight or on the counter for 5-6 hours and bake as per recipe.

FAQs

More Lasagna Recipes to Try

• Roasted red pepper lasagna
• Zucchini lasagna rolls
• Instant Pot lasagna soup
• Instant Pot white chicken lasagna soup

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Lasagna with Cottage Cheese

This Lasagna with cottage cheese, flavorful meat sauce and melted mozzarella cheese is lighter, protein packed and budget friendly.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 2 hours hours

Servings 9 servings

Calories 425kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet
• Large pot

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 1 pound extra lean ground beef
• 42 ounces quality marinara sauce I love Rao's, I used 1.5 x 27 ounces jars
• 17 ounces cottage cheese full fat (1 tub)
• 1 large egg
• 2 teaspoons Italian seasoning
• 11 ounces frozen spinach thawed and squeezed (1 pack)
• 3 cups Mozzarella cheese full fat, divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions in a large pot of salted water. Then drain and lay flat on a baking sheet. Cover with a towel to prevent from drying out and set aside.
• Preheat large skillet on medium-high heat and add ground beef. Cook for 10 minutes, constantly breaking into small pieces and stirring, and draining fat at the end. Add marinara sauce, bring to a boil, cover and simmer for 15 minutes.
• In a large bowl, add cottage cheese, egg and Italian seasoning. Stir to combine and set aside.
• Preheat oven to 375 degrees. Spray large 9×13 baking dish with cooking spray and spread a bit of meat sauce to cover the bottom. Layer 4 noodles lengthwise overlapping a bit. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half of spinach and 1 cup of Mozzarella cheese. Repeat this layer one more time.
• Finish with remaining 4 noodles, 1/3 of meat sauce and 2 cups of cheese. Spray aluminum foil or silicone lid with cooking spray to prevent cheese from sticking to it. Bake covered for 25 minutes, then uncover and bake for 20 more minutes.
• Remove lasagna from the oven and let stand for 20 minutes while covered. Then using a sharp knife cut into 9 slices and serve using a flat sturdy spatula.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze individual slices in a container for up to 3 months. You can also freeze unbaked assembled lasagna! Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 10 minutes.

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 39g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 809mg | Fiber: 4g | Sugar: 8g

The post Cottage Cheese Lasagna appeared first on iFoodReal.com.

If you prefer pasta recipes with tomato sauce then this cottage cheese pasta is for you.

I’ve made healthy alfredo sauce with Greek yogurt and healthy chicken alfredo with a milk based sauce that’s similar to my Instant Pot chicken alfredo, but this cottage cheese alfredo is next level because protein packed comfort food never tasted this good!

I’ve finally perfected the recipe so the sauce doesn’t separate, and even use it to make cottage cheese mac and cheese! It stays smooth and velvety just like traditional alfredo but without the guilt.

Why You’ll Love This Recipe

• Quick meal: One of the best cottage cheese recipes that doubles as an easy 15 minute meal.
• High in protein: Cottage cheese boosts each serving to 24 grams of protein without any meat.
• Customizable: Use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp.
• Rich texture: This cottage cheese alfredo sauce has that creamy indulgence everyone loves but with a nutritious upgrade!

Ingredients for Cottage Cheese Alfredo

You’ll need just 10 kitchen staples to turn this restaurant favorite into a protein-packed healthy dinner right at home.

• Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the creamy sauce perfectly. You can also use other pastas like linguine, penne, or farfalle.
• Whole milk: I like using whole milk because the higher fat content makes the sauce creamier, and alfredo is always better that way! You can use 2% or 1% milk, but it just won’t be as rich and creamy.
• Cottage cheese: Feel free to use any fat percentage of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
• Parmesan cheese: Make sure to use freshly grated Parmesan for the best results.
• Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
• Cornstarch: You need a starch to thicken the sauce. I used cornstarch, but you can substitute it with arrowroot powder.
• Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
• Herbs and spices: All you need is salt and pepper for the sauce, and I always garnish with fresh parsley.

How to Make Cottage Cheese Alfredo

This cottage cheese alfredo recipe is super easy to make and ready in just 15 minutes!

• Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
• Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
• Thicken the sauce: Pour the mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
• Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.

Tips for Best Results

Alfredo with cottage cheese will wow your taste buds with these top tips.

• Use non-stick skillet for the sauce: So cheese doesn’t stick to the bottom, like it would in a stainless steel pot.
• Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy results. I would only go as low as 1% for both milk and cottage cheese.
• Don’t overcook the sauce: You want to cook it just until it resembles sauce so it doesn’t separate.
• Cook low and slow: Cream sauces curdle when cooked on medium-high heat. Keep it on low-medium, stir, and be patient. Trust me, it still only takes 15 minutes from start to finish!
• Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the sauce together.

Variations

• Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
• Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
• Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this recipe. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
• Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.

What to Serve Alfredo with?

For a fast, simple, and delicious lunch or dinner you can totally enjoy this cottage cheese alfredo pasta just as it is. It’s so good, I promise you won’t feel like you’re missing a thing!

But if you want to add a little extra, go for it. A slice of garlic bread, a fresh salad, some veggies, or even a side of meat would be perfect.

• Meat options: Shrimp, grilled salmon, or baked chicken with a dollop of basil pesto for added flavor.
• Veggie options: Roasted asparagus, crispy brussels sprouts, broccoli, or roasted butternut squash are all winners.
• Salad options: Whip up a Caesar salad, a light caprese, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.

How to Store and Reheat

Store: Refrigerate your leftover pasta covered for 2-3 days.

Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.

Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.

FAQs

More Healthy Pasta Recipes to Try

• Chicken alfredo spaghetti squash boats
• Healthy mac and cheese
• No boil pasta bake

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Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

Course Dinner

Cuisine Italian

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 464kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Large pot
• Blender

Ingredients

• 10 ounces fettuccine noodles
• 1 cup whole milk 2% or 1% will be less creamy
• 1 cup cottage cheese I used 2%
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter salted
• 1 garlic clove
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
• Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
• Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
• Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
• Serve hot garnished with parsley, if desired.

Notes

• Store: Refrigerate pasta covered for up to 2-3 days.
• Freeze: Do not freeze pasta as pasta generally does not freeze well.

Nutrition

Calories: 464kcal | Carbohydrates: 59g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 767mg | Fiber: 2g | Sugar: 6g

The post Cottage Cheese Alfredo appeared first on iFoodReal.com.

We also love these chicken alfredo spaghetti squash boats and cottage cheese alfredo.

After posting my Instant Pot chicken alfredo, I received many requests to publish a stovetop version. So, I present you with this healthy chicken alfredo!

Fast forward to 2024 and I have updated the post with new photos and swapped the peas for broccoli but both would work. This recipe is tested and re-tested, so be sure you are getting the most foolproof lightened up chicken alfredo that still tastes like a real deal!

Why You’ll Love This Recipe

• Quick and easy: This healthy pasta dish is on your dinner table in 30 minutes.
• Simple ingredients: Just 12 kitchen staples including salt, pepper and oil.
• Lighter: With just a few simple ingredient swaps, the healthy alfredo sauce contains just a fraction of the calories and fat found in traditional recipes.
• Not sacrificing the flavor: Just like my cottage cheese alfredo (recipe coming), this pasta dish tastes creamy and rich, and not watery at all.

Ingredients for Healthy Chicken Alfredo

• Chicken: Use boneless skinless chicken breasts or chicken thighs. Cubed is best.
• Pasta: I used whole wheat fettuccine noodles for more nutrition but regular or gluten-free fettuccine pasta is OK too.
• Milk: The higher the fat % of milk, the more creamy alfredo sauce will be. I like to use whole milk but 2% milk will yield great results too. Anything lower, and the sauce will taste flat.
• Broth: Use low sodium vegetable broth or chicken broth.
• Cornstarch: A starch is needed to thicken the sauce. You can substitute the cornstarch for arrowroot powder or flour (please check FAQs).
• Oil: Any neutral cooking oil like olive oil or avocado oil.
• Vegetables: To make it a true one pot meal. I like to use broccoli and have previously used peas, or chopped spinach will also work.
• Garlic: Fresh garlic is the best option, however garlic powder will work in a pinch.
• Parmesan cheese: Make sure to freshly grate it for the best results.
• Herbs and spices: I used a combination of salt and pepper with fresh parsley to garnish the chicken alfredo.

How to Make Healthy Chicken Alfredo

This healthy dinner is simple and ready in just 30 minutes.

• Cook the pasta: Cook noodles in a large pot of salted boiling water for 8-10 minutes or until al dente.
• Pan fry the broccoli: Add broccoli and a bit of oil to the skillet and cook for 1 minute, then add a splash of water and steam until bright green. Transfer to a large plate.
• Sear the chicken: Sprinkle chicken with salt and pepper, then add it to the skillet along with garlic to cook for 7 minutes, stirring occasionally.
• Add the sauce: Whisk the broth, milk, cornstarch, and salt in a medium bowl. Add mixture to the skillet and simmer for 2 minutes until sauce thickens. Then add Parmesan cheese and stir until cheese has melted.

• Combine everything: Add previously cooked broccoli and pasta to the skillet with sauce, stir and allow the chicken fettuccine alfredo to fully warm through for a minute.

Tips for Best Results

• Cook pasta until al dente: Otherwise it can become mushy. Remember that it will take less time if using gluten-free fettuccine noodles.
• To avoid the pasta sticking: Ensure you salt the cooking water and stir the pasta particularly in the first 2 minutes.
• Don’t use non-fat dairy: It tends to separate, tastes bland and doesn’t yield creamy alfredo sauce. I would go as low as 2% milk.
• Don’t overcook the sauce: Just heat until it bubbles a bit and thickens, don’t forget to stir often.

Variations

Below are a few optional add-ins and seasoning variations for this healthy chicken alfredo.  

• Save time with leftover chicken: Rotisserie chicken, baked chicken breast, or Instant Pot chicken breast would work great. Cube it and add to the skillet at the same time as the sauce mixture. You could also heat and serve it sliced, over the top of pasta.
• Other vegetables: You can quickly saute, instead of broccoli, some mushrooms, green beans, asparagus, snow peas, or kale. During fall, roasted butternut squash cubes will also taste delicious served up with this alfredo.
• Heat kick: Once in a while, I like to add a pinch of red pepper flakes at the end before serving for a little heat kick.
• White wine: While not a classic, adding a large splash of white wine to the alfredo sauce and allowing it to cook off, adds an extra dimension of flavor to love.
• Dairy–free: You can swap out the milk for your favorite dairy-free option like oat milk and a vegan Parmesan or nutritional yeast but keep in mind taste will change significantly.
• Lower in carbs: Swap out the pasta entirely for zoodles, spaghetti squash noodles or butternut squash noodles. Alternatively, why not make this spaghetti squash chicken alfredo?!

What to Serve Chicken Alfredo with?

Enjoy this chicken alfredo alone or with some garlic bread, Greek yogurt bread, cottage cheese bread or a side salad. I recommend lemon garlic kale salad.

You could also serve it with an additional veggie side like sauteed zucchini, garlic green beans, or roasted asparagus.

How to Store and Reheat

Store: I always prefer enjoying creamy pasta dishes fresh, before the pasta soaks up lots of the saucy deliciousness. For that reason, I recommend storing leftovers in an airtight container in the fridge for only 1-2 days.  

Freeze: I don’t recommend freezing this dish. So, it’s a great thing it only takes 30 minutes, making it easy to enjoy fresh any time!   

Reheat: You can warm up pasta in a pan on the stovetop with a splash of milk or broth to bring back the saucy consistency and make it taste like fresh. Heat until piping hot, then add more parsley for extra flavor.

FAQs

More Healthy Pasta Recipes

• Healthy tuscan chicken pasta
• High protein mac and cheese
• Chicken spinach pasta
• Healthy baked chicken Parmesan
• Instant Pot chicken pasta
• Healthy pesto pasta
• Lemon garlic chicken pasta

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Healthy Chicken Alfredo

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

Course Dinner

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 462kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Large pot

Ingredients

• 1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces
• 4 cups broccoli florets , frozen peas or chopped spinach
• 11 ounces fettuccine whole wheat, regular or gluten-free
• 1 cup chicken broth low sodium
• 2 cups milk 2% or 3.25%
• 2 tablespoons cornstarch
• 1/2 teaspoon salt plus more for pasta and chicken
• 1/4 teaspoon ground black pepper
• 1/2 cup Parmesan cheese grated
• 1 large garlic clove minced
• 2 tablespoons parsley finely chopped
• 1 1/2 tablespoons avocado oil for frying, divided

US Customary – Metric

Instructions

• Bring large pot with water to a boil. Add a pinch of salt and pasta, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick.
• Meanwhile, in a medium bowl, add chicken broth, milk, cornstarch and 1/2 teaspoon salt. Whisk and set aside.
• Preheat large ceramic non-stick skillet on medium heat and swirl 1/2 tablespoon oil to coat. Add broccoli and cook for 1 minute. Then add a splash of water and cook for another 2 minutes or until bright green. Transfer to a medium bowl and set side.
• Return skillet to medium heat and add remaining 1 tablespoon of oil, chicken and garlic, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 7 minutes, stirring occasionally.
• Give cornstarch mixture a whisk and add it to the skillet. Stir, bring to a boil and simmer for 2 minutes until sauce has thickened. Add Parmesan cheese and stir until cheese has melted.
• Drain pasta and add to the skillet along with previously cooked broccoli. Stir and let chicken alfredo warm through for a minute.
• Garnish with parsley and more Parmesan cheese, if you wish. Serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 1-2 days. To “rehydrate” the noodles, add a splash of milk or broth while simmering on the stove. Add as much milk as you need until desired consistency. It will taste like fresh.
• Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.

 

Nutrition

Serving: 1cup | Calories: 462kcal | Carbohydrates: 50g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 529mg | Fiber: 2g | Sugar: 5g

The post Healthy Chicken Alfredo appeared first on iFoodReal.com.

Craving more easy pasta recipes? This ground turkey pasta bake and one pot spaghetti are winners.

I’m totally smitten with this no boil pasta bake recipe. It’s a casserole that doubles as a one pot meal, magic!

I never thought it would work to cook dry pasta right in the oven but it does! The trick is to add the right amount of liquid and tightly cover the dish. Then you set it in the oven and walk away. It’s the perfect no-fuss cooking style!

Why You’ll Love This Recipe

• Easy weeknight dinner: Minimal prep, no constant stirring or checking, and easy clean-up.
• High in protein and lighter: Each serving has 39 grams of protein to keep you full without the use of heavy cream or milk.
• Versatile recipe: Use any short pasta, your go-to marinara sauce, switch up the protein, or throw in some veggies.
• A total crowd-pleaser: Who can say no to a warm, cheesy casserole that’s also a healthy dinner? It’s a win-win!

Ingredients for No Boil Pasta Bake

This easy pasta bake needs just 4 main ingredients, water, and any optional garnishes you like.

• Ground turkey: I love using lean ground turkey, but you can swap it out for any ground meat like ground chicken, beef, or pork.
• Pasta: Short pasta works best for this recipe, and you can even go gluten-free if you prefer. I used farfalle, but fusilli, rotini, and penne also hold up well in the oven.
• Marinara sauce: Use your favorite store-bought or homemade marinara. I’ve been hooked on Rao’s marinara sauce for a while now!
• Shredded cheese: Go with havarti for creaminess, gouda for a smoky touch, or white cheddar for a sharp kick.
• Water: You’ll need 27 ounces of cold water to cook the pasta. I used my empty Rao’s jar to measure it easily.
• Cooking spray: To prevent sticking, I use Misto.
• Garnish (optional): It’s optional, but I always top my pasta with fresh parsley. Fresh basil is great too, and if you want, a sprinkle of Parmesan cheese takes it to the next level.

How to Make No Boil Pasta Bake

No cook pasta bake is legit easy! No waiting for water to boil, just 4 simple steps to deliciousness. If you’ve got leftover cooked protein, you can cut it down even more.

Spray the bottom and sides of a 9×13 baking dish with cooking spray, set it aside, and preheat the oven to 400 F.

• Cook ground meat: Heat a large non-stick skillet and cook the ground turkey, breaking it into small pieces as it browns. Set aside. You can also skip this step or use any other cooked protein you like.
• Assemble the dish: Add pasta, marinara sauce, water, and cooked meat to the baking dish. Stir and level with a spatula, then sprinkle with cheese. Cover with parchment paper then tightly seal with crisscrossed foil. Do not let that steam escape!
• Bake and check: Bake for 30 minutes, then check that the pasta in the center is al dente. It’s OK if the pasta on the sides is a bit firmer.

• Rest and broil: Take it out of the oven and let it sit covered for 10-15 minutes. Don’t skip this part! If you want, you can broil it after that for a bit of extra crispiness.

Tips for Best Results

After testing 3 times, here are my top tips for the best results!

• Use quality marinara sauce: The last thing you want is a bland pasta bake. A good sauce adds rich, balanced flavors without any extra work. My readers know I love Rao’s for exactly that reason.
• Spray the baking dish: You don’t need much, but it helps prevent the pasta from sticking to the sides.
• Cover it very tightly: Don’t use a silicone lid because it doesn’t seal tight enough to trap the steam, tinfoil is a must! I also like to lay a piece of parchment paper under the foil, then double wrap in foil to prevent chemicals leaching into the food.
• Cook gluten-free pasta for less time: Check around the 20-25 minute mark. Gluten-free pasta tends to cook faster, and cooking for less time helps prevent it from becoming mushy.
• Ovens vary: After baking, check a noodle to see if it’s al dente. If it’s still undercooked, pop it back in the oven for a few more minutes. If you know your oven runs hot, I’d suggest checking a bit before the 30-minute mark.
• Let it rest before serving: This allows the pasta to soak up any extra liquid, finish cooking, thicken the sauce and blend the flavors. It also cools down a bit, so it’s easier to serve and enjoy.

Variations

• Make it vegetarian: Simply omit the meat and make as is, or see next point below.
• Bulk it up with veggies: Saute your veggies first and add them before baking to ensure they’re fully cooked. Try sliced mushrooms, bell peppers, zucchini, onion, or spinach.
• Pick other protein: Besides ground meat, you can add cooked or raw sausage cut into cubes.
• Use different pasta sauce: Go with your favorite red sauce like tomato, vodka, pizza, or roasted red pepper sauce. Or switch it up with alfredo sauce for a rich, creamy twist.
• To add cooked chicken: Toss in shredded or diced Instant Pot chicken breast, baked chicken breast, or rotisserie chicken.
• Add meatballs: You can either use chopped meatballs like these healthy turkey meatballs, chicken meatballs or add mini meatballs.
• Add greens: Saute or steam kale or swiss chard and mix it in before baking. Or add fresh spinach or arugula on top, they’ll wilt down and blend nicely with the pasta.
• Add cottage cheese: To add an extra protein boost, mix in cottage cheese. For a more classic lasagna version, add ricotta cheese. Just mix it into the sauce before baking.

Serving Suggestions

A bowl of this no boil pasta bake is a meal in itself. But if you’re up for a little extra, why not add a side dish or two?

A Caesar salad or butter lettuce salad and garlic bread would be perfect. Or if not garlic bread, a slice of cottage cheese bread to soak up the sauce.

If you’ve got veggies to use up pair it with Instant Pot steamed vegetables, Parmesan roasted brussels sprouts, or roasted asparagus.

How to Store

Store: Transfer the leftovers to an airtight container and store them in the refrigerator for 3 days. You’ll have healthy, ready-to-go lunches for the next few days.

Reheat: Warm it up in the microwave or on the stove with a splash of water or broth until hot.

Freeze: I’m not a fan of freezing pasta because it can get a bit mushy, but you can totally do it if you want. Just pop it in an airtight container and it’ll keep for up to 3 months.

FAQs

More Easy Pasta Recipes to Try

• Easy spaghetti recipe
• Cottage cheese alfredo
• Instant Pot lasagna
• Ground turkey and broccoli pasta
• Healthy chicken broccoli casserole
• Healthy hamburger helper

Print

No Boil Pasta Bake

No Boil Pasta Bake is made with 5 ingredients, in one dish and no pre-cooking pasta is necessary. Easy weeknight dinner with 39 grams of protein!

Course Casserole

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 526kcal

Author Olena Osipov

Equipment

• Baking dish
• Ground meat masher

Ingredients

• 1 pound ground turkey
• 16 ounces pasta
• 27 ounces marinara sauce I love Rao’s
• 27 ounces jar of cold water
• 2 cups havarti, gouda or white cheddar cheese shredded
• Cooking spray I use Misto
• Parsley finely chopped, for garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 400 F and spray bottom and sides of large 9×13 baking dish with cooking spray. Set aside.
• Preheat large non-stick skillet and add ground turkey. Saute, stirring often and breaking into small pieces. Set aside. You can also omit it or use any other favorite cooked protein.
• To the baking dish add pasta, marinara sauce, water and cooked ground turkey. Stir and level with spatula, then sprinkle with cheese. Cover with a smaller piece of parchment paper to avoid foil touching food, then tightly wrap a few sheets of foil criss cross. Steam shouldn't escape!
• Bake for 30 minutes. Check for doneness – pasta in the center should be al dente. If pasta on the sides is a bit firm, that's fine.
• Remove from the oven and let stand covered for 10-15 minutes. Don't skip! Now you can broil it if you wish.
• Serve hot with favorite side salad and garlic bread.

Video

Notes

• Store: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
• Freeze: I do not love to freeze pasta because it changes texture but you can, if you wish. Freeze in an airtight container for up to 3 months.

Nutrition

Calories: 526kcal | Carbohydrates: 64g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 710mg | Fiber: 4g | Sugar: 7g

The post No Boil Pasta Bake appeared first on iFoodReal.com.

We also love to make sheet pan chicken and veggies and Mediterranean chicken skillet for quick dinners.

I have been making homemade pesto on repeat this summer and am always looking for ways to incorporate it into our dinners. It has so much flavor, it’s almost a no brainer to take lean protein and veggies and “seal the deal” with pesto.

Pesto chicken with veggies is the ultimate healthy dinner for those crazy back-to-school nights or when you just can’t be bothered to cook. Just toss it together when you’re short on time and pair it with whatever you’ve got!

Why You’ll Love This Recipe

• Healthy and fast: A speedy skillet meal packed with protein, veggies, and a healthy sauce.
• One pan wonder: Less cleanup with everything cooked in a single pan.
• Versatile: Switch up the vegetables and pair it with any side dish you like.
• Flavorful: Out of all the chicken recipes I’ve made, this one’s a top pick for flavor with just a short, easy ingredient list.

Ingredients for Pesto Chicken and Vegetables Skillet

To make this recipe you will need a few fresh ingredients, pantry staples, and your favorite pesto sauce.

• Chicken: I cut skinless boneless chicken breasts into 1 inch pieces, but you can also use chicken thighs if you prefer.
• Bell peppers: Grab 2 large peppers in any color. I went with orange and red bell peppers because they’re sweeter.
• Onion: Coarsely chop some white or red onion based on what you like best.
• Zucchini: I chopped up 1 large zucchini to get 4 cups, but if yours are smaller, you might need a couple to get the same amount.
• Tomatoes: Grape tomatoes or cherry tomatoes work best for skillet meals because they hold their shape.
• Pesto: I whip up my homemade pesto in just 5 minutes, and it tastes so much better than store-bought. But if you have a jar from the store, that works too.
• Oil: Extra-virgin olive oil for sauteing.
• Salt and pepper: To season vegetables and chicken to taste. Just a bit to bring out their own flavors.

How to Make Chicken and Vegetables Skillet

This pesto chicken and vegetables skillet is a breeze to make! Just prep everything before you start cooking and you’ll be all set.

• Saute onion and peppers: Heat a large skillet over medium-high and swirl in 1/2 tablespoon of oil. Toss in the bell peppers and onion, season with salt and pepper, and cook for 3 minutes, stirring twice. Then, transfer everything to a large bowl.
• Cook the zucchini: Add another 1/2 tablespoon of oil to the skillet, then toss in the zucchini with a sprinkle of salt and pepper. Cook for 4 minutes, stirring twice, and transfer to the bowl with the peppers.
• Blister the tomatoes: Heat the skillet again, add grape tomatoes, and cook for 2 minutes until they start to blister. Transfer to the bowl.
• Cook the chicken: Add the remaining oil to the skillet, then the chicken, and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally to let it brown, then stir in 3 tablespoons of pesto.

• Combine and finish: Add the cooked bell peppers, zucchini, and grape tomatoes, plus the remaining pesto. Stir and cook for another minute.

Tips for Best Results

Here are my top tips for making this incredibly flavorful chicken and veggie skillet!

• Use large enough skillet: Use a 12-inch pan with tall sides and go for a non-stick skillet, it works best. Avoid using a wok as it steams the food.
• Make sure everything is dry: Both the chicken and veggies after washing so they sear nicely instead of steaming. It also helps reduce splattering and cooks them more evenly.
• Allow meat and veggies to sear: Don’t stir too often. Give it time to create a delicious caramelized crust on the meat and a perfect bite on the veggies.
• Don’t overcook the vegetables: Keep the peppers and onions with a bit of crunch, and make sure the zucchini and tomatoes don’t turn mushy.
• Adjust salt to taste: Store-bought pesto will be more salty than homemade pesto. After searing all veggies with salt and adding pesto and mixing, taste test and if necessary add more salt. I didn’t have to.

Serving Ideas

This dish is pretty filling on its own. I enjoyed mine garnished with fresh Parmesan and a side of arugula, while my growing teenager had a big pile of Instant Pot jasmine rice.

You can also serve it with quinoa, crispy parmesan potatoes, steamed green beans, or pasta and garlic bread for some extra comfort. Whatever keeps the family happy!

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator, it’ll stay good for up to 5 days. Great for meal prep!

Freeze: You can store the chicken in the freezer for up to 3 months, but the veggies don’t freeze well. Instead, reheat them for a quick side dish, toss them into an omelet or grain bowl, or use them in a wrap or sandwich.

Reheat: Warm it up in the microwave or on the stove with a splash of water or chicken broth.

FAQs

More Skillet Dinner Recipes to Try

• Caprese chicken zucchini skillet
• Garlic chicken, zucchini and corn
• Pesto ground turkey and zucchini skillet
• Pesto chicken breast
• Chicken and tomatoes
• Chicken and mushrooms

Print

Pesto Chicken and Vegetables Skillet

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 303kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 2 pounds boneless skinless chicken breasts cut into 1 inch pieces
• 2 large bell peppers coarsely chopped
• 1 white or red onion coarsely chopped
• 1 large zucchini coarsely chopped (4 cups)
• 1 cup grape tomatoes
• 1/3 cup pesto divided
• 2 tablespoons extra virgin olive oil for sauteing
• Salt to taste
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat large skillet on medium-high heat and swirl 1/2 tablespoon of olive oil. Add bell peppers and onion, sprinkle with salt and pepper and cook for 3 minutes, stirring twice. Transfer to a large bowl.
• Return skillet to heat and add another 1/2 tablespoon of oil, zucchini and sprinkle with salt and pepper. Cook for 4 minutes, stirring twice. Transfer to a bowl with peppers.
• Return skillet to heat, add grape tomatoes and cook for 2 minutes, until blistered a bit. Transfer to a bowl with peppers and zucchini.
• Return skillet to heat and add remaining 1 tablespoon of oil to coat. Add chicken, sprinkle with salt and pepper and cook for 10-12 minutes, stirring only a few times and allowing to brown. Add 3 tablespoons of pesto and stir.
• Add previously cooked bell peppers, zucchini, grape tomatoes and remaining 3 tablespoons of pesto. Stir and cook for another minute.
• Serve garnished with Parmesan cheese on its own or with arugula, rice or pasta.

Video

Notes

• Store: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
• Freeze: Chicken does freeze well but not the veggies.

Nutrition

Calories: 303kcal | Carbohydrates: 9g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 508mg | Fiber: 3g | Sugar: 6g

The post Pesto Chicken and Vegetables Skillet appeared first on iFoodReal.com.

Every summer I buy a pot of deck basil and make fresh pesto all summer long. Then use it on pasta, chicken, sandwiches, grilled vegetables, spaghetti squash and quick skillets.

The taste difference between homemade basil pesto and store-bought pesto is unbelievable! Even when you compare it to the best commercially produced one, in my opinion, Kirkland brand.

Not to mention it is much lower in sodium. Once you make it, you won’t be able to stop!

Why You’ll Love This Recipe

• Quick and easy: Combine 7 simple ingredients in a food processor and it’s ready in minutes.
• Fresh flavor: This homemade sauce delivers vibrant flavors that store-bought just can’t match. Plus, it’s a delicious, preservative-free upgrade!
• Customizable: Swap pine nuts for walnuts or adjust the garlic for a milder or stronger kick.
• Endless possibilities: Toss with pasta, drizzle it over meats, salads, vegetables or eggs, use as a dip, spread on sandwiches, or stir into hummus, mashed potatoes, or soup.

Ingredients for Homemade Basil Pesto Recipe

You likely have most ingredients on hand, and it’s a perfect way to use your homegrown basil!

• Fresh basil: From your garden or buy it fresh at the store same day. You’ll need leaves only, no stems.
• Garlic cloves: Fresh garlic is key for the best flavor, and the great part is you don’t even need to grate or mince it. For a sweeter, deeper taste, you can also use roasted garlic.
• Pine nuts: These are the most common nuts used in pesto. They add a subtle, nutty flavor.
• Parmesan cheese: I used Parmiggiano Reggiano and recommend buying a hunk and grating it yourself. From a shaker or pre-shredded is not the same taste for pesto.
• Oil: Only extra virgin olive oil since you will be eating it raw and it will really make a difference.
• Spices: Salt and pepper to taste.

How to Make Fresh Basil Pesto

Here’s how to quickly blend up this fresh basil pesto sauce using your food processor or blender.

• Chop ingredients: Blend basil, garlic, and pine nuts until finely chopped, pausing to scrape the sides once.
• Add oil: Toss in some salt and pepper, then with the food processor running on low speed, slowly pour in the olive oil.
• Finish it off: Add the Parmesan cheese and pulse a few more times until you reach your desired consistency.

Tips for Best Results

Follow these easy tips for the best basil pesto, and say goodbye to store-bought for good!

• Use fresh quality ingredients: Stick with fresh garlic, cheese, and basil. Don’t use dried basil or pre-shredded Parmesan. And be sure to use the best olive oil you can find!
• Adjust to taste: Don’t hesitate to adjust everything from the garlic and cheese to the salt and pepper to fit your taste buds.
• Adjust consistency: Start with 1/2 cup olive oil if you like thicker pesto and go from there.
• Grind Parmesan in a food processor: To save washing a box grater, add small pieces of Parmesan to a food processor and process first to grind. Then proceed with recipe.

Variations

• Toast the pine nuts: Add pine nuts to a hot, dry skillet and cook for 3-5 minutes until golden and fragrant. They’ll give your pesto a richer, deeper flavor with a hint of smokiness.
• Use other nuts: If you can’t find pine nuts or want a more budget-friendly option, try walnuts, blanched almonds, or pistachios instead.
• Make it nut-free: You can substitute nuts with pumpkin seeds, sunflower seeds or hemp seeds. Cooled edamame also works if you’re looking for something different.
• Add lemon juice: Up to 1/4 cup. Adding lemon juice helps with discoloration too.
• Other cheese: Try Pecorino Romano, but keep in mind it has a slightly saltier and more intense flavor.
• Make it vegan or vegetarian: You can easily find vegetarian or vegan Parmesan cheese these days.

What to Serve Pesto with?

The real question is what not to serve pesto with! It’s so versatile and delicious, I just can’t get enough of it!

• Tossed with pasta: Mix it with your favorite pasta, tortellini, gnocchi, zucchini or spaghetti squash noodles garnished with Parmesan cheese and fresh herbs. You can also drizzle some over Caprese pasta.
• Drizzled over meats: Add a burst of flavor to baked chicken, steak, grilled salmon, pork tenderloin, or lamb chops.
• Spread on sandwiches: Layer with your favorite cheese and meat, make a pesto grilled cheese, or add it to a healthy breakfast sandwich.
• Stirred into soups: Add up to 4 tablespoons into tomato soup, vegetable soup, minestrone soup, butternut squash soup or pumpkin soup.
• Mixed into mashed potatoes: Add a spoonful to mashed potatoes for a unique twist.
• Pizza: Drizzle it over your pizza before serving, or make a larger batch to use as a base sauce instead of traditional tomato sauce.
• Salad dressing: Thin it out with oil or vinegar to turn it into a basil pesto salad dressing.
• Dip: Enjoy it on its own or mix it into hummus and serve with fresh veggies or pita chips.

How to Store

Store: Store it in a glass jar in the fridge for up to a week. Just add a thin layer of olive oil on top to keep it fresh and prevent discoloration.

Freeze: To store in small amounts, pour it into an ice cube tray and then transfer the cubes to a Ziploc bag. They’ll keep in the freezer for up to 3 months.

Or if you plan to use a lot of it, store it in a freezer-safe jar. If you’re going to use it more frequently, I would keep it on hand in the fridge.

Thaw: Let it thaw on the counter for a few hours or in the fridge overnight.

FAQs

More Homemade Sauce Recipes to Try

• Chimichurri recipe
• Marinara sauce
• Tzatziki sauce
• Greek yogurt tartar sauce
• Healthy alfredo sauce
• Healthy BBQ sauce
• Peanut sauce

Print

Basil Pesto Recipe

This easy Basil Pesto Recipe is ready in just 5 minutes using a handful of fresh ingredients. Use on pasta, chicken, vegetables and sandwiches. Yields about 1 cup.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 218kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 2 cups fresh basil leaves packed
• 2 large garlic cloves
• 1/4 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup olive oil extra virgin
• 1/2 cup Parmesan cheese freshly grated

US Customary – Metric

Instructions

• In a food processor, add basil, garlic and pine nuts. Process until finely chopped, pausing and scraping the walls once.
• Add salt and pepper. With food processor running on low speed slowly pour olive oil.
• Add Parmesan cheese and give a few more pulses until desired consistency.

Notes

Store: Refrigerate in a glass jar for up to 1 week. Add a layer of olive oil on top to prevent discoloration.

Freeze: Portion out in ice cube trays and freeze. Transfer to Ziploc bag and freeze for 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 2 tablespoons | Calories: 218kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 175mg | Fiber: 0.3g | Sugar: 0.2g

The post Basil Pesto Recipe appeared first on iFoodReal.com.

You will also love my wildly popular Tex Mex chicken and zucchini!

Every summer during zucchini season I look for easy ways to use up this wonderful vegetable. We have a lot of zucchini recipes in our rotation, but this healthy zucchini pizza skillet is one of my latest favorites!

I wanted a 30 minute dinner or even quicker one so my kitchen doesn’t heat up and I don’t spend a lot of time in it because I truly love to do other things in summer.

I’m not a fan of pepperoni slices, so I made it healthier with ground turkey. And it turned out amazing!!!

Why You’ll Love This Recipe

• So easy: Just 7 ingredients and no spices needed.
• Uses up a lot of zucchini: Tons of chopped zucchini make it a hearty, bulky main dish.
• High in protein and low carb: Get an easy 30 grams of protein with no crust and no extra carbs.
• A crowd pleaser: Serve low carb or over carbs for extra hungry people. Everyone will be happy!

Ingredients for Zucchini Pizza Skillet

You’ll need just 7 simple ingredients with salt and pepper as the only spices.

• Zucchini: Cubed green or yellow zucchini. You’ll need 6-8 cups depending on how chunky you want it.
• Ground turkey: I used ground turkey to make it healthier and boost the protein. You can use other ground meats and even add pepperoni if you like, see variations below.
• Marinara sauce: I love Rao’s marinara sauce or my homemade marinara, but any red sauce you like the taste of will work.
• Shredded cheese: Use a flavorful cheese such as Havarti, provolone or white cheddar. I don’t like mozzarella here because it’s not as flavorful and it’s stringy, but you can use it if you want.
• Spices: Salt and pepper to season the zucchini.
• Fresh basil: Fresh herbs are the best for adding the most flavor. If you don’t like basil, you can add oregano, parsley, or green onion instead.
• Oil for frying: Avocado oil, olive oil, or butter will work.

How to Make Healthy Zucchini Pizza Skillet

Here’s a quick overview of how to cook this recipe quickly and easily in one pan.

• Saute zucchini: Heat a large non-stick skillet on high heat, add oil and zucchini. Season with salt and pepper, and cook just until browned, not disturbing too often. Transfer to a medium bowl and set aside.
• Cook ground turkey: Return skillet to the stove and cook ground turkey for 5 minutes, breaking it into small pieces and stirring constantly.
• Add sauce and simmer: Pour in the marinara sauce, stir, and bring it to a boil. Let it simmer on low heat for 3 minutes.
• Add zucchini and cheese: Add the cooked zucchini back in and give it a good stir. Sprinkle cheese on top, then put it under the broiler for 3 minutes if your skillet can handle it. If not, just cover it with a lid and let the cheese melt.
• Serve: Garnish with basil and serve it on its own or pile it on top of spaghetti.

Tips for Best Results

Here are my top tips to master this zucchini pizza skillet recipe from the get-go.

• Cut zucchini in even pieces: To get even cooking. I like to use diced or half-moon pieces.
• Do not overcook zucchini: Sauté for just a few minutes to brown. Don’t wait until the zucchini is soft, or you’ll get watery results.
• Use any sauce you love: You know I’m a big Rao’s fan, but if you’ve got a favorite marinara, pizza, tomato, vodka or roasted red pepper sauce, go ahead and use it.
• Cook garden zucchini for less time: Extra large homegrown or farmer’s market zucchini are spongy and need shorter cooking times.
• About melting cheese part: Don’t use a skillet with a plastic handle as it might melt in the oven under the broiler. Use a large cast iron skillet if you have one. Or skip broiling and just cover with a lid to let cheese melt. Whatever works best for you.

Add-In’s and Variations

• Use any ground meat: Swap ground turkey for beef, chicken, pork, or sausage. Each adds its own flavor while keeping a similar texture.
• Other vegetables to add: Mix-in some bell peppers, cauliflower, mushrooms, onion or spinach. Just be sure to saute them separately after the zucchini.
• For a heat kick: Sprinkle with red pepper flakes or add a splash of hot sauce.
• Make it vegetarian: Just omit the turkey and replace it with meatless crumbles or diced tofu. Feel free to add extra veggies if you like, but no other changes are needed.
• Add beans: Canned white beans, like cannellini, add plant-based protein, a creamy texture, and make it more filling.
• Add pine nuts: Toast first, set them aside, then add them in at the end.
• Leftover cooked chicken: Omit ground turkey and mix it in with the sauce and sauteed zucchini. You can use shredded or diced chicken.
• Add cooked pasta: Stir it in before adding the cheese and broiling. You’ll end up with a delicious zucchini pizza pasta bake.

What to Serve It With?

I enjoyed it low-carb as is, but since my boys are eating so much these days, they had theirs over spaghetti.

You can always add a few fresh pizza toppings like tomatoes, arugula, shaved Parmesan, sliced avocado, black olives or red onion. Then serve alongside Caesar salad and garlic bread to soak up any extra sauce.

How to Store

Store: Keep any leftovers covered and in the refrigerator for 3-4 days.

Freeze: I don’t freeze this one because zucchini is mostly water and tends to get mushy when thawed.

Reheat: Simmer on low heat for 5 minutes with the skillet covered. If you’re using a non-stick skillet, you won’t need extra water or oil to reheat since the zucchini will release its own moisture.

FAQs

More Easy Zucchini Dinner Recipes

• Ground turkey and zucchini skillet
• Caprese chicken zucchini skillet
• Chicken, zucchini and corn
• Pasta with zucchini and tomatoes

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Healthy Zucchini Pizza Skillet

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 6 servings

Calories 310kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 6-8 cups zucchini cubed
• 1 pound ground turkey
• 2 cups Rao’s marinara sauce
• 2 cups mozzarella, havarti, provolone or white cheddar cheese shredded
• 1/4 cup fresh basil thinly sliced
• Salt and pepper to taste
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• Preheat large non-stick skillet on high heat and swirl oil to coat. Add zucchini, sprinkle with salt and pepper and cook for 5 minutes, stirring occasionally and allowing to brown. Transfer to a medium bowl and set aside.
• Return skillet to the stove and add ground turkey. Cook for 5 minutes, constantly breaking into small pieces and stirring.
• Add marinara sauce. Stir, bring to a boil and let it simmer for 3 minutes on low heat.
• Add previously cooked zucchini and stir again. Sprinkle with cheese and place under the broiler for 3 minutes (if your skillet allows) or just cover with a lid and let cheese melt.
• Serve on its own for a low carb meal or over spaghetti for a full meal.

Notes

• Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
• To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

Nutrition

Calories: 310kcal | Carbohydrates: 11g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 695mg | Fiber: 3g | Sugar: 7g

The post Healthy Zucchini Pizza Skillet appeared first on iFoodReal.com.

We also love this whipped feta dip!

Burrata dip is a “dip” although more like scoopable and a bit messy, but so delicious! If you’ve never tried burrata cheese, it’s soft balls of cheese with a creamy, oozing center.

It’s a staple in my fridge around Thanksgiving and Christmas. I also love this fresh and creamy mozzarella cheese for summer get togethers since it requires no cooking and pairs perfectly with fresh garden tomatoes.

Why You’ll Love This Recipe

• Quick and easy: Possibly the easiest appetizer you can throw together in less than 20 minutes.
• Customizable: Burrata cheese has not much flavor except cream, so it acts as a perfect blank canvas for anything your heart desires.
• Crowd pleasing: Everyone loves anything Italian because of the fresh flavors.
• A show stopper: This dip just looks gorgeous with variety of colors, textures and toppings!

Ingredients for Burrata Dip

Burrata acts as a ready-made dip so for this burrata dip recipe all you need are a few simple ingredients for the base and toppings.

• Burrata: Comes packaged as balls of cheese in a container with liquid. I used 8 ounces of BelGioioso burrata and it had 4 large balls in it.
• Olive oil: Use quality and extra virgin olive oil as you will be able to taste it. Do not use just olive oil or light olive oil.
• Balsamic glaze: Adds a sweet and tangy taste. Like olive oil, try to use quality balsamic glaze or balsamic vinegar.
• Garlic cloves: Freshly sliced garlic cloves add a lot of flavor to this dip, so steer clear of the jarred garlic.
• Seasonings: Red pepper flakes, salt, and freshly ground black pepper. I recommend using a quality finishing salt like Himalayan pink salt or coarse sea salt.
• Toppings: Pesto, thinly sliced sun dried tomatoes, toasted pine nuts, and fresh basil. I also added more balsamic glaze and pepper to taste.
• For serving: Any type of bread, sliced baguette, crostini, pita chips, or garlic bread works perfectly for dipping, or should I say, scooping.

How to Make Burrata Dip

First we make a layer of garlic infused olive oil, then add plain cheese and pile up flavorful toppings on top.

• Toast pine nuts: Heat a skillet over medium heat, then toss in the pine nuts. Keep stirring until they turn golden brown and smell heavenly. Once done, set them aside.
• Make the garlic infused base: Take a large shallow round serving plate, pour in the olive oil, drizzle on the balsamic glaze, scatter the garlic, and sprinkle with red pepper flakes, salt, and pepper.
• Add cheese: Cut balls open so they ooze stracciatella, then arrange them on top of the oil.
• Add your toppings: Layer on the pesto, sun dried tomatoes, toasted pine nuts, basil, a drizzle of balsamic glaze, and a sprinkle of freshly cracked pepper.

Other Toppings Ideas

Here are some mouthwatering topping ideas for your burrata cheese dip.

• Chopped fresh tomatoes
• Chili oil or truffle oil
• Sliced olives
• Caramelized onions
• Artichoke hearts
• Roasted red peppers
• Bruschetta

Serving

Serve it right away with some bread for dipping, along with plates, utensils, and napkins to make it a feast!

Many people haven’t tried burrata before. Some like it with toasted baguette or bread slices, but honestly I could not be bothered with that. For holiday spreads I usually serve it with crostini.

Depending on what you pair it with, it can even replace dinner. I always love making this for guests! The last time we had it we ended up skipping dinner altogether, it was so filling. I served it with this super easy Artisan bread I have been making a lot.

You can also enjoy it with crackers, garlic bread, bagel chips, pita, or breadsticks. Or just sneak a spoonful straight from the baking dish, it’s that irresistible!

How to Store

This i one of those appetizers that is best served fresh.

If you have leftovers, store in the fridge covered. Keep in mind olive oil solidifies in the fridge, so I recommend to bring it to room temperature on the counter for half an hour before serving again.

FAQs

More Dip Recipes to Try

• Baked feta dip
• Mediterranean whipped feta board
• Cranberry jalapeno cream cheese dip
• Olive oil bread dip

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Burrata Dip

This Burrata Dip has creamy filling that's topped with sun dried tomatoes, basil, and toasted pine nuts and served with crusty bread for scooping. Ready in less than 20 minutes!

Course Appetizer

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 10 servings

Calories 122kcal

Author Olena Osipov

Ingredients

For Burrata:

• 3-4 large burrata balls
• 1/3 cup olive oil extra virgin
• 2 tablespoons balsamic glaze or balsamic vinegar
• 3 garlic cloves thinly sliced
• Red pepper flakes to taste
• Salt to taste
• Ground black pepper to taste

For Toppings:

• 3 tablespoons pesto
• 1/4 cup sun dried tomatoes thinly sliced
• 1/4 cup pine nuts toasted
• 1/4 cup basil thinly sliced
• 1 tablespoon balsamic glaze
• Ground black pepper to taste
• Bread crostini, pita chips, garlic bread, for serving

Instructions

• Preheat medium skillet on medium heat and add pine nuts. Toast until golden brown and fragrant, stirring often. Set aside.
• In a large shallow round serving dish, add olive oil, drizzle balsamic glaze, add garlic and sprinkle with red pepper flakes, salt and pepper.
• Make cuts in burrata balls so they are oozing stracciatella and arrange them on top of oil.
• Top with pesto, sun dried tomatoes, toasted pine nuts, basil, balsamic glaze and freshly cracked pepper.
• Serve immediately with bread for dipping, plates, utensils and napkins.

Video

Notes

Store: Best served fresh. If you have leftovers, store in the fridge covered. Bring to room temperature to melt the oil before serving again.

Nutrition

Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 45mg | Fiber: 1g | Sugar: 2g

The post Burrata Dip appeared first on iFoodReal.com.

I also recommend this super easy burrata dip and whipped feta dip!

This simple olive oil bread dip is just about the easiest dip recipe you’ll ever make and it’s all about the ingredients!

The bread soaks up the flavor of the balsamic vinegar while the oil keeps it from getting too soggy. The garlicky flavor with a hint of salt takes it over the top. If you’re like me, you might find it a little too irresistible, and end up making a meal out of it!

It’s exactly as you would find at any Italian restaurant here in North America. In fact, it’s better!

Why You’ll Love This Recipe

• It’s simple: I mean, ridiculously simple. It can be thrown together in a pinch when unexpected company arrives or when you need to tide over your hungry family while they wait for dinner.
• Addicting and delicious: Like, seriously, good luck stopping at just one slice of bread!
• Looks fancy but you and I both know, it’s not. In fact, it’ll make you feel like a superstar in the kitchen!
• Pairs well with just about any main dish from slow cooker rump roast in the winter to chicken breast on the grill during summer.

Ingredients for Olive Oil Bread Dip

This olive oil and balsamic vinegar dip is made with ingredients you likely always have on hand. You just have to choose the best of the best ingredients to make it!

• Olive oil: I recommend to buy extra virgin olive oil in a dark bottle. It’s of the best quality and taste! We eat it raw in salads and dips like this one.
• Balsamic vinegar: Aged one, I buy this at Costco.
• Garlic: Fresh garlic is key. Please don’t use chopped garlic from a jar or garlic powder, dip won’t taste the same.
• Salt: I love to use Himalayan pink salt in all of my recipes. Freshly cracked is even better as a finishing salt. Also coarse sea salt or Celtic salt are great!

How to Make Olive Oil Bread Dip

It’s so simple, just follow these 3 easy steps and you’ll be digging in before you know it.

Combine olive oil and balsamic vinegar in a small bowl (for individual servings) or a larger plate with edges (for sharing).

Add minced garlic and salt and stir to mix together. If time permits, allow it to sit for about 10 minutes so the flavors meld.

Serve with sliced baguette or cubed Artisan bread like sourdough.

Tips for Best Results

• Use high quality ingredients: They are not all created equal, so read the labels. Cold pressed extra virgin olive oil is what you want to look for when determining the best olive oil for consuming raw. Even better, from Italy but don’t break the bank, though. This recipe works no matter what!
• Allow the flavors to blend: Let it sit for 10 minutes before serving for the best taste. That’s when oil becomes infused with garlic.
• Amount of garlic: Add as much as you like, depends how much you love garlic. Ukrainian in me, loves it a lot!
• If you have leftovers: Use it as a salad dressing as is or add in extra seasonings you like.
• To serve this dip warm: Heat up your olive oil in a microwave or on the stovetop slightly before adding the rest of ingredients. In this case, do not let the dip sit and serve immediately.

Variations

Ramp up the flavor of this bread dip with a few extra ingredients.

• Cheese: A sprinkling of freshly grated Parmesan cheese or Pecorino Romano to top it off.
• Dried herbs: I like to keep it simple but you can add about 1 tablespoon of dried herbs like oregano, basil, parsley, rosemary or your other favorites.
• Fresh additions: Up to 3 tablespoons of finely chopped red onion or fresh parsley.
• Make it spicy: Add red pepper flakes for some heat!

Serving

Bread is the best accompaniment here. At last, this is olive oil dip for bread!

• Crusty, sturdy Artisan loaves are always a good choice to hold all of that goodness. Italian or French baguette, gluten-free or sourdough bread, fresh rye bread, all work beautifully.
• If you are looking to ramp up the protein, try it with my Greek yogurt bread or cottage cheese bread. So good!
• Serve alongside a charcuterie board or stuffed dates, deli meats, cheeses, and olives and make a meal out of it.
• Forget the bread and drizzle it over your tomato mozzarella avocado salad or Italian chopped salad.

How to Make Ahead and Store

Make ahead: To make this dip way in advance, mix the olive oil and balsamic vinegar together and store in a jar until you’re ready to use, add the garlic and salt. You can keep the oil and vinegar blend at room temperature.

Store: If you’re making the assembled dip in advance, it keeps up for 2 weeks in the fridge and gets better every day. Same goes for the leftovers!

More Delicious Dip Recipes to Try

• Tomato feta dip
• Mediterranean whipped feta board
• Chimichurri sauce (can be a dip too!)
• Healthy 7 layer dip
• Healthy spinach dip
• Garlic hummus
• Cottage cheese ranch dip

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Olive Oil Bread Dip

This Olive Oil Bread Dip is a restaurant style dip made with just 4 simple pantry staples. It's an irresistible appetizer when served with a loaf of crusty bread

Course Appetizer

Cuisine Italian

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 86kcal

Author Olena Osipov

Ingredients

• 1/2 cup olive oil extra virgin
• 1/4 cup balsamic vinegar
• 4-8 large garlic cloves minced
• 1/2 teaspoon salt
• Any crusty bread for dipping

US Customary – Metric

Instructions

• In a small bowl or large plate with edges, combine olive oil and balsamic vinegar.
• Add garlic and salt; stir with a fork. If you have time, let sit for 10 minutes for flavors to “marry each other” or serve right away.
• Serve with sliced baguette or any Artisan bread, or cubed sourdough, Greek yogurt bread or cottage cheese bread.

Notes

• Store: Refrigerate in airtight container up to 2 weeks. Let come to room temperature before serving.

Nutrition

Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Fiber: 1g | Sugar: 1g

The post Olive Oil Bread Dip appeared first on iFoodReal.com.