Whip Up These 3 Delicious Weeknight Pasta Recipes in No Time

Enjoy these 3 quick, mid-week pasta recipes to keep your busy week going strong. Crispy salmon, fresh vegetable and chicken pastas that will please any tastebud!

My cookbook is here! Order your copy today – https://bit.ly/3Ps9Zi4

Music by Epidemic Sound. Free 30 day trial through my link – https://share.epidemicsound.com/3ilcb7

FOLLOW ME:
Instagram: https://www.instagram.com/andyhearnden
TikTok: https://www.tiktok.com/@andy_cooks
Facebook: https://www.facebook.com/andy.h.cooks
Snapchat: @andy.cooks
Website with my recipes: https://www.andy-cooks.com/

Director, Chef and Host: Andy
Camera and Editor: Mitch Henderson
Producer: Dazz Braeckmans

Pan-fried salmon with fettuccine, lemon, zucchini and baby spinach
Ingredients
– 2 pieces salmon, skin on
– 200g dried fettuccine
– 1 lemon
– 1 zucchini, sliced 0.5cm thick
– 50g baby spinach
– olive oil
– salt and pepper to taste

Method
1. Fill a large pot or saucepan with water, season it well and place on a high temp to boil.
2. Heat a pan over medium heat with olive oil. Season the salmon with salt and place skin down into the pan. Cook for 5-7 minutes until the skin is crispy and the fish is cooked to your liking.
3. While the fish is cooking, cook the fettuccine according to package instructions.
4. Once the salmon is cooked, remove from the pan and set aside. Add the sliced zucchini to the same pan the fish was cooking in and saute for 3-4 minutes or until you have good colour.
5. Season the zucchinis with salt, black pepper and the zest of the lemon.
6. Add the cooked and drained pasta, and the baby spinach to the pan with the zucchinis and toss.
7. Finish with a last drizzle of olive oil and the juice of the lemon.
8. Serve the pasta with the fish on top.

Rigatoni, swiss chard, garlic, chilli and parmesan
Ingredients
– 1 bunch swiss chard, greens and whites split and the whites diced small
– 200g rigatoni
– 4 cloves garlic, diced
– 50g parmesan, finely grated
– 0.5 teaspoon chilli flakes
– olive oil
– salt to taste

Method
1. Start by placing 2 pots of water seasoned with salt onto boil.
2. In a large fry pan over medium heat, add 2 tbsp olive oil, the crushed garlic and chilli flakes. Cook this over medium heat for 1-2 minutes before adding the diced Swiss chard whites and sautéing for 7-8 minutes over medium-low heat.
3. While the Swiss chard whites are cooking, place your pasta to cook in one of the pots of boiling water and in the second pot of boiling water, blanch the Swiss chard greens for 3 minutes.
4. After 3 minutes, drain the Swiss chard leaves and place into the blender with the parmesan, 2 tablespoons of olive oil and some of the liquid that you cooked the leaves in just to thin it out slightly.
5. Once blended, add that green sauce to the frypan with the Swiss chard whites and stir well.
6. Once your pasta is cooked, drain and then toss through the green sauce.
7. Enjoy as is or with some more parmesan if you wish.

Fusilli with chicken, kalamata olives, artichoke, red peppers and basil
Ingredients
– 200g Fusilli
– 250g chicken thighs, skin off and sliced
– 50ml white wine
– 60g kalamata olives
– 60g artichoke hearts
– 60g roasted red peppers, sliced
– olive oil
– 1/2 bunch fresh basil
– parmesan to serve
– salt and pepper to taste

Method
1. Start by placing a large pot of salted water on to boil.
2. In a large fry pan over high heat, add 2 tablespoons of olive oil, and once it’s hot, add the sliced chicken, season it with salt and sauté for 7-8 minutes.
3. While the chicken is cooking, add the pasta to the boiling water to cook.
4. Once you start to get colour on the chicken deglaze, the pan with white wine before adding the roasted capsicums, artichokes and olives.
5. Once the pasta is cooked, drain and add to the pan with the chicken and other ingredients. Toss well, turn the heat off and add the basil. Serve with fresh parmesan. Add another drizzle of olive oil and some more fresh basil.