After gazing into our crystal ball, we predict that you're short on time this week.
If you don't know how you're supposed to have enough time to make it through your weeknights while actually eating, why not cook a few simple pasta dishes? Noodles are cheap and filling, and depending on how many mouths you are feeding, you might even have a ton of leftovers to give you another lunch and/or dinner.
Want to make things a little healthier? Pick up your favorite nutrient-rich wheat noodles and cut them with an equal amount of prepared zoodles (here's how to make them) for a super easy way to keep it healthy while feeling like you're indulging.
All of these recipes pretty much cook up in the amount of time it takes you to prepare your noodles anyway, so they'll be ready to eat in a flash.
Not vegan? No problem. Swap out the cashew cream for dairy if you want -- half and half, cream cheese (you might need to add in a bit of pasta water to thin it out) or even yogurt would be great dairy substitutions.
How much easier does it get than this? If you have an extra minute or two, you can even toss in some healthy additions like chopped and sauteed zucchini or asparagus, frozen peas and/or capers.
Yes, we said one pan. All you do is cook all your ingredients, dump in your can of sauce and simmer your noodles in it until they are tender. It's a little different, and it's way easier than rolling tortillas for actual enchiladas.
For a healthier take on creamy pasta like Fettuccine Alfredo, puree some cooked butternut squash (buy it chopped and roast it ahead of time if you want to prep) and enjoy the rich, savory flavors. Pro-tip: This is absolutely amazing with a small drizzle of balsamic vinegar to really bring out the flavors. Don't have rosemary? Use sage instead. Either is delicious!
All you have to do is quickly simmer canned tomatoes and a few other ingredients for a sauce that is incredible and fresh -- so much better than sauce from a jar, and it's only a tiny bit more effort.
Healthy, vegetarian and packed with spring flavors, thanks to the seasonal squash and bright lemon zest that pair so perfectly with crumbled feta cheese.
With just four toppings (and one of them is salt!), this is the easiest and tastiest pasta you'll ever make without using canned sauce!