Vacations are a time for gathering, listening to music, shopping, wrapping gifts, and cooking. Oh, cooking. We’ve baked hundreds of cookies, mapped our Christmas and New Year’s menus down to the smallest detail, and we still have flashbacks of all the dishes we had to wash at Thanksgiving so what we’re really looking for now are quick and easy dinner recipes that won’t add much From work to already filled out cooking to-do lists. Martha Stewart’s 30-Minute Prawn Pasta recipe hits the nail—quick, delicious, and unexpectedly packed with veggies that’ll help us stay put until January. Leave it to Stewart, who knows how to do (almost) everything — she even wrote the book on it.
The recipe is very simple. First, you cook the noodles, adding a whole bunch of shredded kale two minutes before the noodles are done. Turnip will cook with pasta.
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Martha’s Guide: How to Do (Almost) Everything
Meanwhile, prepare a little tomato sauce in your favorite skillet. It only takes about 10 minutes, cherry tomatoes explode in hot oil as they cook with red pepper flakes and garlic.
Then, instead of smearing a wok or other bowl, you can add the thawed shrimp sprinkled with salt right over the tomatoes in the skillet. Cover, and the shrimp will steam out of the skillet as they sit atop delicious cherry tomato mixture.
Last but not least, you’ll add the drained pasta and kale to the skillet along with the butter and 1/2 cup of the reserved pasta water. The pasta water should contain enough starch that when you melt the butter and stir the ingredients together, it will help emulsify everything into a sauce that sticks to each piece of pasta.
Tutucalabria, crushed Calabrian pepper with chili
Finish the dish with a little cheese on top, and we wouldn’t say no to a piece of Calabrian chile dough either.
We usually associate Martha Stewart with elaborate, fancy recipes, but this 30-minute meal proves she can do it all.
Before you go, check out the slideshow below:
Watch: Giada De Laurentiis Stuffed Lasagna Rolls recipe
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