Whip Up These 3 Delicious Weeknight Pasta Recipes in No Time
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- 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!
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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.
I love these simple weekday recipes. Im a super busy, single full time dad of 3 with a fulltime job.
These will all get a crack over the next fortnight.
Thanks!!
The green pasta looks great. Similar to one I make with cavolo nero and leek. But I cook the pasta in the vegetable water, which adds flavour and saves a pot. Great work!
great tip
I used spinach (stir-fried)as a vegetable. And added pine nuts to the mix.
That works good too.
I really appreciate Andy saying that you can add water if you don't drink. I never see that from chefs in cooking videos, and as someone who doesn't drink, i appreciate it. Top notch!
Adding water is an option but will dilute the dish. I would try chicken stock/broth or another non alcoholic liquid.
Or non alcoholic wine would work too. Wine taste without the booze in it
“Your supposed to drink the wine, not eat it” - Abdullah the Great 😊
Love this 3 in 1 format; it's amazing to have the main & sides soughted!
Chef, you’re one of the greatest out there, and yet, you still manage to makes us feel as if you’re simply one of us. Cheers, Chef.
Andy you're a king mate. Best chef on TH-cam.
Он улыбкой, забирает все призы. 🏆
I agree. This guy is awsome. Ive made some of his stuff and it always tastes amazing!❤😊
Deadset legend!!!
Seconded. Love the way he balances a professional chef's technique with recipes you can actually make at home.
I'd pay to see him collab w Chef John
Big up chef!! Will we get more of these quick weekdays receipts vids? They are life saving when you have no time but don't want to compromise on good homemade food!
Salmon skins looks delicious!
Love crispy salmon skin
Watching this after working as a nurse 14 hrs yesterday and thirteen today but if I had all the ingredients I would have been cooking one of them. Mmmm need an immersion blender!
Your Swiss chard Rigatoni recipe really caught my eye so I had to try it. Made it with Fusili bucati ( brilliant pasta shape btw) and it was delicious. Great level of sharpness and earthy flavour from the chard, garlic and chillis. Would 100% recommend and will be making it again! Thanks Andy
Straight and to the point! Beautiful
Ive just graduated from non-stick to non-stick (when used correctly) stainless pans recently. The latter didn't start off that way. Love the clear and concise instruction when sharing your recipes.
I love your shorts but I particularly loved the rump cap rice with the voice over, I can cook it from there, cheers.
Thank you for the delicious, quick, and healthy ideas!
Just made the rigotini with Swiss chard. Amazing! Thank you 😁
Andy? You're a banger! Best wishes from Germany!
Love watching you cook!!
Really great ideas. Cheers Andy!
Yay! Bibimbap. Super!
Hey Andy! Love watching you cook different recipes!
Can I request a dish? Asturian Pork and Beans. THANKS!
Thanks to you, a US chef, and an Asian food critique/comedian, I got back my love for cooking. Lots of love to you, and a paella for Ana 🤭
Looking forward to your cook book one day!! 😍
These recipes and the video make it one of my favorites❤
Thank you!
Hi Chef….spectacular recipes, and easy for the home cooks- -WELL DONE…the chicken dish is my favorite!👌👌👏👏😁😁
Thank you!
I love all the pasta you cooked! It looks yummy!!! You're the best!!! Im one of your many fans here in the Philippines. GOD bless you always!!!
Now you start cooking good food ,,,,, good job chef
No lie Andy, you're a top man alright!!!!! Love your content, straight to the point. Ka pai!!!!!
Finally a person that likes hq videos :D cheers Andy from Europe, we are waiting you xD
Love learning from you. Thanks you taking such great care of us. Hello from Minnesota, USA.🍤🥗🥩
Honestly, making these basic dishes also comes with a lot of variety as they are so basic. You can have gnocchi instead of pasta or if you feel confident enough, cook these dishes as a risotto. That makes it 9 different dishes
Well done and looks delicious
Glad to see even the pros underestimate how big of a pan to use. Gets me all the time
Yum gotta try that Chicken looks so tasty,, thank you😉
You made me crave for pasta once again ,Chef Andy 🥰 You're so good 💖
Made the spinach pasta tonight... oh it was soooo gooood😊
Love your stuff mate, such helpful practical and knowledgeable information. The silverbeet pasta is dope, made it tonight.
yummmmm defs gonna make these
Please make a South African dish for Kim
'Aw'right lets cook some parsta'. I do enjoy your Kiwiness and the vids of course. :)
Great stuff. Pity I'm all on the "carbs bad" thing, but at least I can watch.
All recipes are easy and super yummy..
Love this
Hey Andy, my partner and I are wanting to buy a cookbook and the only one we want is yours so please make one ASAP!
Amazing!
Hey Andy, could you try doing a video on Catalina chicken?
I love the third recipe Andy, cuz i know i got that shit in my pantry. Bangin good mate.
Awesome!!
Great combinations and variety. Andy, could please put a link to buy the frying pan you used to make the first pasta recipe. Many Thanks.
Wow
Another beauty
Making me hungry so early in the morning 😅
haha some sunday food inspo
thx
Hey chef! Any substitutes for silver beets? Can’t seem to find em here where I live. Incredible content btw 😊
Holy Schmidt, that’s what we call a CUTTING BOARD
It looks yummy
Legend. This is gold mate. May I ask what brand your pans are?
These ones are solidteknics
@@andy_cooks what about the pot you switched to at the end?
I feel like butter was under-represented in these dishes! Would seriously transform these!
Great video
Please share some vegeterian revipes
That stainless skillet looks unique. What's the Brand? AusIon?
Love the vid! But I kept hearing a ring every 3 seconds the whole video :O ahhh!!
Uncle Andy now
Andy, I use Aus-Ion.
Do you rinse the greens before cooking?
Hey chef, any recommendations for a zucchini substitute for the first dish?
So Andy, your not joining in the ‘hexclad’ pan revolution? Have you used them? Could you review them without a promotion, would like to have your honest opinion on them as they’re very expensive
Top cooking, Andy !
A question: I'm hopeless at tossing, and you toss everything. What do you recommend a dickhead like me should use instead - like, which kitchen implement ?
Where do you purchase your Olive Oil and do you just cook with Extra Virgin or do you use other types of Olive Oil?
And do just use great quality Olive oil for finishing or for cooking also?
Your thumbnail screams that you want to try the viral Barbie pasta recipe as much as I do
สวัสดีค่ะ🙏🏻💛
Need more long content for us Gen X viewers with a good attention span
❤
That random dinging in the back is killing me man.. I was looking around my kitchen to see what was making that noise.
does anybody know what pan is that?
for anyone else wondering: it’s a Solidteknics Nöni stainless steel pan
now i just need to find out if it’s any good!
🙏❤️❤️❤️❤️🙏
Thank you for calling them zucchini
What part of God’s Country are you from.
😕I live in Greece and the use of olive oil is a daily part of our diet, unfortunately what I see here is waste and destruction of such a large amount of olive oil! In Greece, we bake the salmon in a greaseproof paper in the oven without oil... at the end we make a dressing with olive oil (raw as it is, it gets heavy by frying it and the most important thing raw olive oil keeps all the nutrients) and lemon! The goddess Athena who gave olive tree as a gift in the people of Athens, plant the tree near Erechthion as a sacred symbol!Desecration of the Olive tree and Olive oil was punishable with ostracism or DEATH!The Goddess will be very angry with you!Watch your back Andy...😬
Andy, how long did you spend in the UK? And what was your favourite dish to eat?
“In no time”……
No intro, straight to the action - Love you Andy
Thanks bro
Awesome!!
I appreciate how he owns up to his mistakes, like to small a pan and corrects them instead of editing that kind of thing. He doesn’t fein perfection and everything is so much better for it. Really lets me know I can cook it if I want and friends I know I could just load up on each one of these pastas. Kudos to the best chef on TH-cam!
🙏
@@andy_cooks You are very welcome! 😀
I did this last night with a casserole coz I got a bit excited with chopping up veg. Ended up with 2 casseroles 😂
Love that just farted satisfied grin in the thumbnail
Just cooked the salmon recipe mate and it was delicious. Definitely going to do that again. The wife and kid loved it.
I love your channel, learning a lot of things from you! Greetings from Argentina
Thanks for watching!
The combination of self correction and in-time cooking is so pure and genuine. These truly seem like simple videos because they are!! Awesome job mate, love your work.
I love how natural your approach to cooking is. It’s really easy to follow and recreate the dishes at home. You’re obviously an extremely well trained chef but you don’t come off as stressed or super strict as some of the other chefs on TH-cam. I love your channel! Keep it up and keep evolving!
I would love to see a video on your cutting technique. Like a video that explains a few basic cutting techniques with a chef’s knife for intermediate hobby chefs. Like the rolling wrist motion etc.
Plz do cabbage rolls for Rhyler!!
Andy! Legend! Great recipes that look and I'm sure taste delicious! Good Work! Peace ❤
Thank you!
Andy you should have a show on the food network. Your definitely better than most of the chef on it.
Thank you!
No, seriously, you need to look into this. Your the best.
I’m not sure if that is a good idea. Lots of people don’t watch tv anymore. Andy is exactly where he needs to be ❤
@@f.s.9833 Yes you could be right. I want to see him on both. Lol. Him and Babe.
@@f.s.9833 you are correct - he is in the palm of our hands/phones/tablet !! - Last week we made his Osso Buco dish - while watching him on the tablet - what a legend he is !!!!
Thanks Andy, 3 more recipes ill add to my list to cook, legend 👍🏻👍🏻👍🏻
Jarred or canned veggies are the best to buy out of season. They were the ones too ripe to ship so they tend to be preserved at that fresh point.
Ayo Andy.
All your vids are great, genuinely one of my favourite creators and chefs.
If you did maybe like a little mini series of great tasting, quality, but affordable dishes for your 'average joe' family, I reckon that'd be a hit!
Ya know, $10 meals, easy, accessible for your average punter - those without the budget for a salmon filet each, but want to feed ourselves/families' with healthy, quality food.
Cheers mate, appreciate you!
Wow the first dish with salmon looks awesome…yum👍🇬🇧
Andy you’re so talented and have a great demeanor for a truly talented chef haha
I appreciate it!
Love all the recipes especially the chicken and peppers and olives and artichokes. Going to my sister's house next week needed some great meals ideal. Thank you chef Andy have a blessed day stay safe and healthy. Top chef in my book. 😋😋😋🙏❤🙏❤🙏
Thank you!
7:30 With those chopsticks no one’s plate on the table is safe!
😂
Great dishes for a quick meal. I liked it that you thought of coeliacs. ☺
Excellent! Your zucchini looks perfectly delicious. I’ve got some zucchini hanging out in my fridge looking for a home. I’ll use chickpea pasta (protein) and maybe add some cherry tomatoes and cheese for a meatless Monday. Looking forward to making this with the (yummy crispy skin) salmon come fishy Friday. Cheers! P.s. what is that pan that you you switch to at the end. I love it every time I see you use it. It’s just the ticket for my curries and stews.
Me too!? What is that pan?! I even tried a Lens search to no avail!