Best Lavender Chicken Pasta Recipes

CHICKEN RAGU PASTA

Chicken Ragu Pasta image

This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.

Provided by Iryna

Time 30m

Number Of Ingredients 10

Ingredients

1 large onion (finely minced)
2 medium carrots (chopped)
5 cloves garlic (minced)
1 1/2 lb ground chicken or turkey
2 sprigs rosemary
2 cups tomato sauce (such Pomodoro or Marinara)
1 lb Rigatoni (or any other pasta)
1 c Parmesan (grated)
3 tbsp olive oil
salt, pepper

Steps:

Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
Stir in Parmesan cheese and serve immediately.

Nutrition Facts : Calories 650 kcal, Carbohydrate 64.5 g, Protein 49 g, Fat 21.8 g, SaturatedFat 6.1 g, Cholesterol 113 mg, Sodium 642 mg, Fiber 4.5 g, Sugar 7.1 g, ServingSize 1 serving

PASTA WITH LAVENDER

Pasta with Lavender image

Provided by Food Network

Time 30m

Yield 4 to 6 servings.

Number Of Ingredients 8

Ingredients

Salt and freshly ground black pepper
1 medium-to-large zucchini, trimmed
1 medium carrot, peeled and trimmed
1 red bell pepper, cored
1/4 cup extra-virgin olive oil
2 or 3 cloves garlic, crushed
Several lavender leaves or flowers, or both (or use rosemary)
1 pound penne or farfalle cut pasta

Steps:

Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.