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Ingredients Tomato, diced

Pasta with Shrimp, Lemon & Tomato

Pasta with Shrimp, Tomato and Lemon

This delicious Shrimp pasta recipe is featured on our Spinach Linguine bag! Simply delicious.

Jun 28, 2017
1 comment

Since 1981, Al Dente Pasta has become famous for its fresh taste and 3 minute cooking time!

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Address : 9815 Main St, Whitmore Lake, MI 48189
Phone : 734-449-8522
Email : hello@aldentepasta.com

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Much thanks @concernedcook Love this idea! • VE

Much thanks @concernedcook Love this idea!
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VEGETARIAN BOLOGNESE:

** Recipe makes 4-6 servings

Carba-Nada Pasta (@aldentepastaco) (1/2 package), Tomato Sauce (1 cup), Simply Seasoned Protein Starters (@purefarmland) (16 oz), Chopped Green Olives (1/2 cup), Yellow Onion (1), Worcestershire Sauce (1 Tbsp), Liquid Smoke (1 tsp), Dried Parsley, Garlic Powder, Salt, Extra Virgin Olive Oil (1 tsp), Parmesan Cheese

Place Plant-Based Protein Starters (soy protein crumbles) in a large skillet coated with oil over medium-high heat. Add chopped onions and olives. Season evenly with parsley, garlic, salt, Worcestershire sauce, and liquid smoke. Break soy crumbles apart with a spatula, mix, and cook until moisture has evaporated and product browns, about 12 minutes. Add tomato sauce to the pan and mix all together; add more than 1 cup of sauce, if desired. Finish the dish by adding the cooked pasta into the pan and mixing it evenly with the bolognese sauce. Serve and top with Parmesan cheese.

(Partnership with @purefarmland & @aldentepastaco)

Thanks to our friends @nutritiouslydelisheats for

Thanks to our friends @nutritiouslydelisheats for great recipe idea!
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TOMATO BASIL PASTA.

Oh baby, we back... back in da KITCHEN 🍝 (with even better company @wholehearted_eats)! my foodie & fellow intern Erica and I spent the night in our natural habitat creating the best home cooked meal! Although we can’t take credit for the recipe (@vicbrez you da best second mama😚), it took some hard work to whip this up! For protein, we used salmon filets & coated them with avocado oil, lemon, garlic salt & pepper 🤤 it was to DIE for. This salmon will be on repeat for the next month, kk. For the veggie, we steamed up a head of broccoli with a little salt! Super, super easy 🥦, yet delish. And for the star of the show, we used @aldentepastaco carb-nada fettuccini noodles with the tomato basil olive oil sauce. Basically, this entire meal was an absolute dream and made me so excited for many more meals with @wholehearted_eats 👯‍♀️
Side note — While we eat great food & enjoy lots of good convo, Rach is working night shift.. sorry bish you can come get leftovers tomorrow ¿? 🤍
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TOMATO BASIL SAUCE: 2/3 cup extra virgin olive oil, 1/2 c basil or more, 1 1/2 tsp oregano, 1 tsp salt, 3/4 tsp pepper. Sauté. Add 1 lb (5-6 each) chopped tomatoes and sauté till soft. Mix sauce through fettuccine. Immediately mix in 8 oz fresh mozzarella until melty 🍝🧀

#pasta #healthypastarecipe #healthydinner #healthydinnerideas #dieteticinterns #dieteticintern #foodie #foodiesofinstagram #foodies #clefoodies #clefood #clefoodie #clefoodscene #rd2be #rd2bes #summerdinners #friends #bestfriends #icunurse #nursesofinstagram #balanceddiet #balancedplate #yummy

|GIVEAWAY CLOSED| We are excited to co-host this

|GIVEAWAY CLOSED|

We are excited to co-host this giveaway with one of our favorite foodie friends @concernedcook

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WIN AN AL DENTE PASTA VARIETY PACK!

To enter:
🌱 follow @concernedcook & @aldentepastaco
🌱 like this post
🌱 tag everyone you know; each separate comment tag is an additional entry
🌱 share this post on your IG Story or timeline for 5 additional entries (make sure to tag me or DM me the post)

Giveaway ends on Sunday 8/2/2020 at 11:59 PM

Repost from @selfcarewshelb • trying to perfect

Repost from @selfcarewshelb
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trying to perfect the plant-based versions of my favorite non vegan meals!🥥🍋🍝

This recipe is a single serving pasta sauce that packs a lot of lemon flavor & it’s super simple. You can’t taste the coconut in the cream because it’s unsweetened & it makes a great base for the sauce (& other pasta sauces too!) you can easily add in shallots or mushrooms or even decrease the amounts listed below of garlic & lemon juice to customize it to your liking! I like ALOT of lemon so maybe do 1/2 the juice of a lemon if you’re not so big on it. I also feel like I consume a lot of garlic so it’s hard for me to detect it in small amounts. if you don’t want to add 4 cloves by all means add in however much you want <3

1/4 of a 15oz can of unsweetened coconut cream
1 tbsp of vegan butter
1 tsp of nutritional yeast
juice of 1/2 - 1 lemon (I love using the whole lemon ;))
4 minced garlic cloves
6 leaves of basil
4-5 small sage leaves
pinch of dried oregano
lil salt & peeper
pinch of onion powder

follow the directions for cooking your fav pasta & let it sit on the side. Here I used @aldentepastaco green pea + wild garlic pasta. super yum!

put a pan onto medium heat & add your butter. Let it melt & add your minced garlic cloves. Stir around so the garlic won’t burn for a couple minutes & add your unsweetened coconut cream. Mix together and let it combine for about 2 minutes. Then add your lemon juice, nutritional yeast, fresh basil, fresh sage & spices. Then pour your drained pasta noodles into the pan and let it soak up the flavors of the sauce. Then add to a bowl :)

Repost from @casualculinarian • Pappardelle from

Repost from @casualculinarian
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Pappardelle from @aldentepastaco with green beans and mushrooms from @hazeldellmushrooms in white wine sauce #dinner #vegetarian #eatathome #casualculinarian

We love all of @concernedcook recipes so much! LE

We love all of @concernedcook recipes so much!
LEMONY ARTICHOKE PASTA:

** Recipe makes 3-4 servings

Carba-Nada Pasta (@aldentepastaco) (1/2 package), Artichoke Hearts (jarred in water) (12 oz), Shallots (2), Heavy Cream (1/2 cup), Lemons (2), Garlic Powder (1 Tbsp), Thyme (A Wrinkle in Thyme - @thebookclubcookbook) (1/2 Tbsp), Salt, Pure Butter (1/2 Tbsp), Parmesan Cheese (1 Tbsp)

Artisan Carba-Nada pasta by @aldentepastaco is low-carb, low-sugar, high-protein, and high-fiber pasta! I love all of their small batch pasta categories, like vegan or egg-based, and the fact that they've been doing this in Michigan since 1981.

Melt butter in a large hot pan and add shallots. Once they start browning, add drained artichoke hearts. Season with garlic, dried thyme, and salt (to taste); toss them in the pan for a couple of minutes. Add cream and freshly-squeezed lemon juice; wait for it to bubble and slightly thicken, then lower heat. In the meantime, take 3 minutes to cook the pasta. Once tender, drain pasta and add it to the artichoke sauce pan. Mix altogether and serve topped with Parmesan cheese.

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