Tipps in the Kitch

Spicy Tomato and Spinach Linguine

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What I would really like to name this dish is HOT DAMN LINGUINE, but I guess I’ll keep it simple and call it Spicy Tomato and Spinach Linguine.

Spicy Tomato and Spinach Linguine

This was a holy schnikes moment… random dinner turned amazing recipe! The best part about it is it’s so simple and fresh and is ready in less than 30 minutes.  It doesn’t get much better. I’m slowly but surely trying to get back in the groove and this recipe was just the ticket– got me SO excited to create more for you guys.

Spicy Tomato and Spinach Linguine

I started by sautéing cherry tomatoes in a hot oiled pan; the goal was to get them blistered and yummy. I then added in minced garlic, chopped sun-dried tomatoes, a little oil from the sun-dried tomato jar, and spices, and cooked a few more minutes.  Once the pasta was done cooking, I added it to the pan of tomatoes along with fresh spinach, basil, and parmesan.  Tossed it together and Voila!




I didn’t add any protein to this dish, but I think shrimp or chicken would make an amazing combo!

Enjoy!!!

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Spicy Tomato and Spinach Linguine

Spicy Tomato and Spinach Linguine

  • Author: tippsinthekitch@gmail.com
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2–3 1x
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Description

Fast and Fresh Pasta dish that’s loaded with delicious flavors.  We mix tomatoes and sun-dried tomatoes with garlic, spinach, fresh basil, cheese, red pepper flakes, and pasta to create a literally mouthwatering dish!

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Ingredients

  • 2 T olive oil
  • 1 1/2 c cherry tomatoes
  • 3 cloves garlic, minced
  • 1/4 c sun-dried tomatoes, chopped + 2 tsp oil from jar
  • 1/2 tsp red pepper flakes, more for serving
  • Salt and pepper to taste
  • 2–3 c fresh spinach
  • 1/3 c grated parmesan, more for serving
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 8 oz fresh linguine

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat oil in a large skillet over medium- high heat.
  3. When oil is hot but not smoking, add cherry tomatoes and sauté for 3-4 minutes; until they are cooked and slightly blistered.  Gently stir every 30-40 seconds so the tomatoes don’t get stuck to the pan.
  4. Reduce heat to medium-low, and add in garlic, sun-dried tomatoes, oil from sun-dried tomatoes, red pepper flakes, salt and pepper; stir together and let simmer until pasta is done.
  5. Cook pasta per instructions on package; strain and set aside.
  6. Add spinach, parmesan, cooked pasta, and fresh basil to the pan of tomatoes; toss it up until well combined.
  7. Serve in bowls and option to garnish with more parmesan and red pepper flakes.

ENJOY!!!

  • Cuisine: Italian
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Roasted Sweet Potato & Cauliflower Parmesan Shells

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May I politely and urgently introduce you to the pasta of your *crazy, hectic, how am I going to get dinner on the table tonight* dreams? 30 minute Roasted Sweet Potato & Cauliflower Parmesan Shells.

Roasted Sweet Potato and Cauliflower Parmesan Shells

It’s as simple as it sounds, no frills. Simply roast the sweet potato and cauliflower for 20 minutes and then toss that roasty goodness with the cooked pasta shells, olive oil, grated Parmesan, salt/pepper, and fresh arugula.

It seems to good to be true.  But it ain’tttt. (Insert Victory dance here).





Is there anything Tipps, AKA myself, loves more than a super quick and easy, yet fantastically amazing din? No, not really. Let me just tell you that I made this dish on my lunch break yesterday in record timing so I know for a fact it’s possible! I timed myself from the minute I left the office, made this dish, and scooted back to work and drumroll please……….

Roasted Sweet Potato and Cauliflower Parmesan Shells

One hour & fifteen minutes. That’s straight up efficiency at it’s finest.  Yes, we will ignore the flying arugula all around the kitchen as I was running around trying to get one last pic before heading back.

I also failed to mention I snuck in a brief snuggle sesh with sweet Knoxy while those veggies were roasting.  I just love him and his short fluffy paws so much.

But really, does it get any better than a fast, fresh, and healthy pasta dish?

We’re talkin’:
THREE EASY STEPS.
BOLD FLAVES.
QUICK.
SIMPLE.
HEALTHY.
FRESH.
EASY.
DELISH LEFTOVERS.

Roasted Sweet Potato and Cauliflower Parmesan Shells

Give it a whirl and let me know what you think! I love your feedback more than you know!

Roasted Sweet Potato and Cauliflower Parmesan Shells

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Roasted Sweet Potato & Cauliflower Parmesan Shells

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 3–4 c small cauliflower florets
  • Olive oil
  • Salt
  • Freshly cracked pepper
  • 1 c grated parmesan
  • 8 oz jumbo pasta shells, cooked per instructions on package
  • A few handfuls fresh arugula

Instructions

  1. Preheat the oven to 475 and line large baking sheet with parchment paper.
  2. Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
  4. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
  5. Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.
  6. Add arugula and give it another toss.
  7. Serve in bowls and enjoy!!!
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Crockpot Mac & Cheese

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We all know the struggle is real when trying to get 85 dishes onto the thanksgiving buffet table all the while trying to time everything just perfectly.  Well, let me just tell you about this Slow Cooker Mac & Cheese because it’s what lazy girl dreams are made of.  Not only is it the cheesiest & creamiest, it’s also the easiest thing you’ll make all month. You literally throw everything in the crock pot and press start. I’m pretty sure anyone and everyone is capable of that.

*One very important thing to note: do NOT overcook!! Depending on the intensity of your crockpot, I would cook for an hour and a half to two hours, but make sure to stop the cooking process as soon as those noods are al dente because let me tell you, they will turn to mush real quick and no one..let me repeat..NO ONE likes a mushy mac.

This is the perfect side dish for any meal.  It pairs well with pretty much anything and everything, and I don’t know a single soul that won’t be coming back for more.  And bonus points for it being Slow Cooker approved!

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Crockpot Mac & Cheese

  • Prep Time: 5 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6–8 1x
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Ingredients

  • 1 lb (16 oz) elbow noodles
  • 3 c shredded sharp cheddar cheese
  • 2 1/4 c whole milk
  • 1 12 oz can evaporated milk
  • 4 T butter
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Place all items into your crockpot, give it a stir, and cook on low for 1 1/2 to 2 hours. Stir every 30 minutes if possible.
  2. Cook until the pasta is al dente, and change setting to “keep warm”.

Notes

Be careful not to cook for too long as the noodles can turn to mush real quick!

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Roasted Butternut Squash & Goat Cheese Penne

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I wasn’t lying when I said this Roasted Butternut Squash & Goat Cheese Penne was my new fave fall dish because it’s seriously beyond delicious.

Let’s just say it’s freaking FALL-tastic.

Roasted Butternut Squash & Goat Cheese Penne

Perfectly roasted butternut squash is tossed with sautéed mushrooms, bacon, spinach, goat cheese, fresh basil, and candied pumpkin seeds.  Literally the most mouth watering combo of all time.

Roasted Butternut Squash & Goat Cheese Penne

Fair warning- do not leave me alone with this Butt Squash glory or there will be zero left when you return.

I’ve said it before, and i’m gonna say it again- I love roasted butt squash! Does me saying Butt squash offend you? I apologize if it does, i’m a big fan of abbreviations, and this one is just too good. This pasta has a few different moving parts, but very simple overall.

f i v e  easy steps:

Step 1: Roast the Butt Squash

Step 2: Saute onion, garlic, bacon, mushrooms, and spinach

Step 3: Cook the pasta

Step 4: Toss squash with onion mixture, pasta, goat cheese, fresh basil, and candied pumpkin seeds

Step 5: Gobble it up!

Roasted Butternut Squash & Goat Cheese Penne

If you haven’t jumped on the butternut squash train yet, i’m telling you, now is the time.  I literally cannot wait to make this dish again and i’m so pumped for you to try it.  Please share with me if you do! I love hearing from you guys.

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Penne with Roasted Butternut Squash

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 5–6 1x
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Ingredients

FOR THE ROASTED SQUASH:

  • 3 c cubed butternut squash
  • 3 T olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced

FOR THE PASTA:

  • 1–2 T olive oil
  • 1 c yellow onion, diced
  • 4 cloves garlic, minced
  • 2 slices bacon, sliced crosswise
  • 1 c white mushrooms, sliced
  • 4 c fresh spinach (arugula would be delicious tossed in at the end also!)
  • 1/2 tsp salt, more to taste
  • 1/4 tsp red pepper flakes
  • 1/2 tsp pepper
  • 1–8 oz box Penne Pasta (I used Chickpea Pasta by Banza), cooked per instructions on package, drained and tossed with olive oil
  • 1/2 c crumbled goat cheese
  • 10 fresh basil leaves, rolled tightly and sliced into strips
  • 1/3 c candied pumpkin seeds (I found these at Trader Joes, but candied pecans would work also)

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash with olive oil, salt, pepper, and garlic, and spread evenly onto parchment paper.
  3. Roast for 25-35 minutes, until butternut squash is deliciously roasted and a toothpick inserts easily.
  4. While the squash is roasting, heat oil in a large non-stick skillet over medium-high heat. When oil is hot, add onion, garlic, mushrooms, and bacon. Saute for 5-6 minutes, until bacon is cooked.
  5. Add spinach to saute pan, and cook until wilted. About 3-4 minutes.
  6. Separately, bring a large pot of salted water to a boil. Cook penne pasta per instructions on package, drain, toss with 1 T olive oil; set aside.
  7. Toss mushroom-bacon mixture with the roasted squash, penne pasta, goat cheese, basil, and pumpkin seeds. Serve immediately.
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Homemade Spaghetti Sauce

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EVERYONE needs a go-to Spaghetti Sauce recipe because w-h-o doesn’t like spaghetti with marinara?

Growing up, my mom would make homemade spaghetti sauce about once a week and serve it with oily spaghetti noodles and buttery garlic bread, and it’s still one of my favorite meals to this day.  There is something so cozy and comforting about a big bowl of noodles with marinara sauce and crispy bread on the side to dip into the sauce.

And we aren’t talking a jar of Prego, people.. we are talking homemade sauce.  This version of homemade marinara sauce is simpler than most and can easily be made in under 30 minutes.  It really is so easy and can be made in one pot if you are so inclined.  I like to cook my ground beef in a separate pan just so I can easily discard the grease, but you can absolutely cook in the same pan if you want less clean up.

Whenever i’m in the mood for a meat-free pasta sauce, I like to add fresh mushrooms and extra tomatoes to this recipe and it’s perfecto!  Try to remember that it’s really difficult to mess this up, so have some fun with it!  Italian cooking is SO simple and fresh.  I might be shunned by my in-laws for using canned tomatoes here because fresh tomatoes are definitely #1, however, canned tomatoes are super easy and do the trick if you ask me.

I went to Italy with Alessandro’s family a few years ago, and taking a cooking class while we were there was one of the best decisions i’ve ever made (aside from joining the Cola family, of course).  You would be shocked at how simple their cooking really is.  It was summertime, so we made a few dishes that could be served at room temperature (interesting, right?).. and one of the dishes we made was a Tomato soup. Apparently, when I tried to say it in Italian, I kept calling it “soup soup tomato”. Just a blonde American trying to speak Italian, I tell ya.

But OMG, this tomato soup was seriously so incredible, and it only called for fresh ingredients…fresh tomatoes, homemade olive oil, garlic, fresh basil, salt, pepper, crushed red pepper, and fresh parmigiano. It was that simple and better than you could ever imagine.

If you have the time and want to use fresh tomatoes, dunk each one into boiling water for 1-2 minutes.  Remove and place into an ice bath.  Skin should easily peel off.  Discard the seeds, place into pot, and using a fork or potato masher, gently crush the tomatoes into the pan.  Proceed with recipe from there!

I would highly suggest slicing a baguette, drizzling each piece with olive oil/butter, fresh garlic, & parmesan and placing in a 375 degree oven for 7-8 minutes, or until crispy. Everyone (including yourself) will thank you.

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Spaghetti Sauce

Spaghetti Sauce

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
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Ingredients

  • 1 lb grass-fed ground beef
  • 2–3 T olive oil
  • 1 yellow onion, diced
  • 5 cloves garlic, minced
  • 28 oz can crushed tomatoes 
  • 15 oz can tomato sauce
  • 4 oz can tomato paste
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp ground oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 bunch fresh basil
  • 1 lb spaghetti, cooked per instructions on package and tossed with olive oil
  • Grated Parmesan, for serving
  • Sliced Basil, for serving
  • Toasted Garlic bread, for serving

Instructions

  1. In a large pot over medium high heat, heat oil and saute onion and garlic for 2-3 minutes.
  2. Meanwhile, heat up another T of oil in a skillet over medium high heat and brown the ground beef until fully browned.
  3. Using a slotted spoon, add beef to pot with onion and garlic, discarding any grease.
  4. Add tomatoes, tomato sauce, and tomato paste to pot. Stir to combine.
  5. Stir in spices and fresh basil, reduce heat and let simmer for 20-30 minutes.
  6. Serve in bowls over oiled noodles, sprinkled with grated parmesan and fresh basil.
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Creamy Corn & Crab Pappardalle in White Wine Butter Sauce

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Say hello to your midsummer night’s dream: Creamy Corn & Crab Pappardalle in White Wine Butter Sauce.

Creamy Corn & Crab Pappardalle in White Wine Butter Sauce

I love how incredibly fast & fresh this pasta dish is. It can be prepared in less than 30 minutes and is perfect for busy weeknight’s or cozy Sunday night in. It’s loaded with fresh crab meat & corn and is tossed in a super light and creamy white wine butter sauce. If that doesn’t intrigue you, I’m not sure what will.

Creamy Corn & Crab Pappardalle in White Wine Butter Sauce

It’s the perfect dish to send the summer off with a bang, and would be fab for entertaining. It’s quick and easy and is made in just ONE pan, so perfect for group dinners.  The recipe doubles easily and is delicious served with mixed greens and a crisp white wine.

Happy Summer, my friends!!

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Creamy Corn & Crab Pappardalle in White Wine Butter Sauce

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 3–4 1x
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Ingredients

  • 8 oz Pappardalle pasta
  • 6 T Butter
  • 1 c dry white wine
  • 1 lb lump crab meat
  • 2 large ears of corn, shucked and kernels removed
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • Fine sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 c Parmesan cheese + some for topping
  • 1/4 c torn basil leaves, more for garnish
  • Squeeze of fresh lemon & lemon wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to the package directions. Drain, toss with 1 T olive oil and set aside.
  2. Heat a large cast iron skillet over high heat. Add butter and let melt. Add corn, shallots, and garlic, and cook for 3-4 minutes. Once corn is tender, add crab, salt, pepper, and red pepper flakes, and cook another few minutes.
  3. Reduce heat to medium, pour in the white wine to de-glaze the pan, and simmer until half of the liquid has reduced.
  4. Add pasta, parmesan, squeeze of lemon and fresh basil; toss to combine.
  5. Serve in warm pasta bowls with fresh basil, lemon wedges, a drizzle of olive oil, and freshly cracked pepper.
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Kale Basil Pesto

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Creamy. Garlicky. Insanely Delicious.

Pesto is amazing because it literally only takes 5 minutes and can be used in SO many different ways.  This also might be the most delicious pesto ever. Loaded with Kale, fresh basil, garlic, you get the gist. Put it on pizza, pasta, bread, crackers, chicken, or anything else your Italian food loving heart desires.

I personally like to prep a big batch of pesto at the beginning of the week, and store it in the fridge for whenever I need it. That way, I can grab a spoonful or two whenever I please.  Like for this Avocado Toast with Burst Tomatoes and Pesto… words can’t describe the goodness. You need to try it for yourself.

This Pesto though. Less than 10 ingredients and only 5 minutes, that’s all I am asking of you people.  Feel free to sub the pine nuts for almonds, walnuts, or pistachios– all nuts are welcome here.

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Kale and Basil Pesto

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Ingredients

  • 3/4 c extra virgin olive oil
  • 5 cloves garlic
  • 1/4 c pine nuts
  • 2 c Kale, chopped
  • 1 c fresh basil
  • 1/2 c grated parmesan
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Juice of 1/2 lemon

Instructions

  1. Combine olive oil, garlic, kale, basil, salt, pepper, parmesan, and lemon juice in a food processor and pulse until smooth. Add the pine nuts and pulse until you’ve reached your desired consistency.
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Roasted Tomato Angel Hair Pasta

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This bowl of Roasted Tomato Angel Hair Pasta is simple, quick, and incredibly delish.  Majority of people automatically assume pasta is unhealthy, but I can assure you that is not always the case.  Especially this bowl of extreme italian freshness. And plus, carbs are good for us.

As most of you know, my husband is Italian and quite possibly the biggest pasta lover of all pasta lover’s. So as you can only imagine, we eat a lot of pasta around our house.  With that being said, he knows good pasta when he sees it. And this dish was a total win in his book (and mine)- he literally gobbled up his entire bowl in minutes and asked me to make it again ASAP.

The prep time is also very minimal and totally do-able on a hectic, time sensitive weeknight- yes. yes. and YES. Simply start by roasting the tomatoes since that takes the most amount of time.  While they are roasting, get the pot of water ready for the pasta, but don’t actually cook the pasta until 10 minutes before the tomatoes are done roasting.  That way, your timing will be perfecto!

Feel free to add grilled chicken, shrimp, or the protein of your choice to this tasty dish, but it’s definitely not a must. And as always, topping with fresh Burrata is pretty much the best decision you’ll make all day.

Bon appetit!

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Roasted Tomato Basil Angel Hair Pasta

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 3-4 1x
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Ingredients

  • 8 oz Angel Hair Pasta
  • 1 lb grape or cherry tomatoes, sliced in half lengthwise
  • 1 large shallot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 5–6 T Extra Virgin Olive Oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme
  • 1/4 tso oregano
  • 1/4 tsp red pepper flakes
  • 10 fresh basil leaves, rolled tightly and sliced into strips, more for serving
  • Zest and juice of 1/2 lemon
  • 3 T butter
  • 1 c grated parmesan cheese
  • 8 oz fresh Burrata, for topping (optional)

Instructions

  1. Preheat oven to 350 and line baking sheet with parchment paper
  2. Toss tomatoes with 3 T olive oil, salt, pepper, thyme, oregano, red pepper flakes, shallots, and garlic. Place onto parchment paper, cut side up and roast for 40 minutes until tomatoes are wilted and deliciously roasted. Toss halfway through.
  3. When tomatoes have about 10 minutes left, cook pasta per instructions on package until al dente; strain the pasta and return back to pot. Toss with a little olive oil to keep it from sticking together.
  4. Add Roasted tomatoes to the pasta along with remaining olive oil, butter, basil, cheese, and lemon zest and juice. Gently toss to combine until butter and cheese are melted.
  5. Serve in Bowls topped with fresh basil and burrata.
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Zucchini Noodle & Spaghetti Bowl with Shrimp

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Spicy Shrimp Zucchini Noodle & Spaghetti Bowl

Think spicy buttery shrimp nestled into a delicious duo of twisty zoodles and spaghetti. A little crunch and touch of spice with every bite.

This light dish is super easy to prepare, and perfect for any night of the week. You’ll get that pasta fix with the added benefit of less carbs, less cals, and more veggies.

If your man doesn’t love Zoodles, trick him into trying this perfect combo, and he may just be begging for more!

Spicy Shrimp Zucchini Noodle & Spaghetti Bowl

This light and scrumptious dish is the ideal meal for summer time because it’s just as delicious (if not more) when it cools off. Double or triple the recipe if your hosting the next summer shindig, and your guests will love it! Can also sub chicken, sausage, or any white fish.

MY mouth is watering just thinking about it.

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Spicy Shrimp Zucchini Noodle & Spaghetti Bowl

Zucchini Noodle & Spaghetti Bowl with Shrimp

  • Yield: 2–3 1x
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Ingredients

  • 10–12 raw shrimp
  • 2 medium zucchini squash, spiraled into noodles
  • 2–3 oz spaghetti
  • 2 c broccoli
  • 4 T butter
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/2 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 c Shredded Italian Cheese Blend (I love Trader Joe’s Quattro Formaggio Blend)
  • 1/4 c Parmesan + a few T for topping
  • Zest and Juice from 1/2 lemon
  • 3 T Freshly chopped parsley

Instructions

  1. Place shrimp in a small bowl and season with salt and pepper; set aside.
  2. Spiralize your zucchini into noodles and set aside.
  3. Cook spaghetti per the package instructions; strain, toss with olive oil, add to large bowl and set aside.
  4. Add 2 T butter to a large skillet over medium heat and allow to melt.
  5. Once butter is melted and pan is hot, add broccoli to the skillet and cook for 3-4 minutes, until they start to soften.
  6. Add garlic, shallots, red pepper flakes, oregano, thyme, salt and pepper to pan. Cook for 1-2 minutes longer until garlic and shallots become fragrant. Transfer broccoli to bowl with cooked spaghetti.
  7. Add more oil or butter if necessary and then add the shrimp to the hot skillet; cook for 1-2 minutes per side, until pink and fully cooked through. Transfer to bowl with broccoli and spaghetti.
  8. Add remaining 2 T of butter, zest and juice of lemon, and parsley to the same skillet we’ve been using and let melt.  Pour melted butter mixture into the bowl with spaghetti, broccoli, shrimp, and add zucchini noodles, shredded cheese, and parmesan; toss to combine.
  9. Serve in bowls with lemon wedge and more parsley and parmesan.
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