Living / Food
Four easy weeknight recipes ready in thirty minutes
Simple recipes for busy families feature lemon pasta, sheet pan fajitas, coconut curry, and black bean tacos.
Weeknight cooking doesn't require elaborate techniques or exotic ingredients. These four recipes, each taking 30 minutes or less from kitchen to table, deliver satisfying meals that work for busy families and solo diners alike. All use ingredients readily available at local Pioneer Valley markets and pantries.
Lemon Garlic Pasta with Spinach & White Beans
Ingredients:
- 1 pound pasta (linguine or penne)
- 3 cloves garlic, minced
- 4 cups fresh spinach (or frozen, thawed)
- 1 can (15 oz) white beans, drained and rinsed
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Parmesan cheese for serving
Bring a large pot of salted water to boil and cook pasta according to package directions. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for about one minute until fragrant. Add spinach and beans, stirring until spinach is wilted, about three minutes. Remove from heat and stir in lemon zest and juice. When pasta is done, drain and add to the skillet, tossing to combine. Season with salt and pepper. Serve with grated Parmesan cheese.
Sheet Pan Chicken Fajitas
Ingredients:
- 1.5 pounds chicken breast, sliced thin
- 2 bell peppers (red and yellow), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Flour tortillas for serving
- Optional toppings: sour cream, guacamole, salsa, cilantro
Preheat oven to 425 degrees. On a large sheet pan, toss chicken strips, bell peppers, and onion with olive oil, cumin, paprika, garlic powder, and salt. Spread in a single layer and roast for 15-18 minutes until chicken is cooked through and vegetables are tender. Warm tortillas in a dry skillet or directly over a gas flame. Divide chicken and vegetable mixture among tortillas and add desired toppings. This recipe makes about 12 fajitas, providing plenty for second servings or next-day lunch.
Thai-Inspired Coconut Vegetable Curry
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 tablespoons curry paste (red or yellow)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 3 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
- 1 cup chickpeas (canned, drained)
- 2 tablespoons fish sauce (optional)
- 1 tablespoon lime juice
- Fresh basil for garnish
- Jasmine rice for serving
Heat coconut oil in a large pot over medium heat. Sauté onion for three minutes, then stir in curry paste and cook for another minute until fragrant. Pour in coconut milk and broth, stirring well. Add vegetables and chickpeas, bringing to a gentle simmer. Cook for 10-12 minutes until vegetables are tender. Add fish sauce (if using) and lime juice to taste. Serve over jasmine rice and garnish with fresh basil. This curry is naturally vegetarian but gains depth from the optional fish sauce.
Quick Black Bean & Corn Tacos
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne (optional)
- Corn or flour tortillas
- Toppings: shredded cheese, avocado, tomato, cilantro, lime wedges
Heat olive oil in a skillet over medium-high heat. Add diced onion and garlic, cooking for two minutes. Stir in black beans and corn along with cumin, chili powder, and cayenne. Simmer for five to seven minutes, stirring occasionally. The mixture should be warm and combined but not mushy. Warm tortillas and fill with the bean mixture and desired toppings. Squeeze fresh lime over everything just before eating. This recipe costs under $2 per person and satisfies both vegetarians and meat-eaters equally.