Best Broken Lasagna With Parmesan And All The Peas Recipes

BROKEN LASAGNA PASTA

Broken Lasagna Pasta image

Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.

Provided by Pam Lolley

Categories Pasta and Noodles Pasta by Shape Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

1 (12 ounce) package lasagna noodles, broken into 2-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 cup frozen sweet peas
1 tablespoon olive oil
½ cup chopped yellow onion
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
3 cloves garlic, finely chopped
1 (7 ounce) container basil pesto
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup shaved Parmesan cheese

Steps:

Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g

BROKEN LASAGNE WITH COURGETTE, PEA & MINT

Broken lasagne with courgette, pea & mint image

Rustle up this broken lasagne in under 30 minutes. With courgette, peas and mint, it's a delicious, balanced supper for days when you're short on time

Provided by Nadine Brown

Categories Dinner

Time 27m

Number Of Ingredients 10

Ingredients

240g lasagne sheets, broken into large pieces
200g mangetout
120g peas
2 tbsp olive oil, plus 1 tsp
1 courgette sliced in half lengthways, then cut into 1cm half-moons
¼ tsp chilli flakes
1 lemon, zested and juiced
50g parmesan or vegetarian alternative, grated, plus extra to serve
15g butter
10g mint, roughly chopped

Steps:

Cook the broken lasagne sheets in a large pan of boiling salted water for 8-10 mins, stirring occasionally until al dente. Add the mangetout and peas during the last 2 mins. Drain, reserving about 200ml of the pasta cooking water.
Meanwhile, heat 1 tsp oil in a large non-stick frying pan over a medium heat and cook the courgette with a pinch of salt for 8-10 mins, stirring occasionally until golden and softened. Add the chilli flakes and cook for 1 min more. Set aside.
Combine the lemon zest and juice, the cheese, butter and remaining olive oil in a large bowl with plenty of freshly ground black pepper. Tip in the drained pasta, mangetout, peas and courgettes, along with half the reserved pasta water. Toss, adding more pasta water if the mixture looks dry - the parmesan and butter should melt into a silky sauce, coating the pasta. Stir in the mint, then divide between four bowls. Sprinkle with more cheese before serving, if you like.

Nutrition Facts : Calories 396 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium