Whip Up These 3 Delicious Weeknight Pasta Recipes in No Time

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.

[jarradwilliams]

Andy you're a king mate. Best chef on YouTube.

[nikihollingsworth]

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 YouTube!

[Nicoissochinkylike]

No intro, straight to the action - Love you Andy

[tmac]

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!!

[HedgeHogTail_]

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!

[JamesMyatt]

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!

[tomrake]

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.

[philharnett]

Love this format much better than shorts. Shorts are great for accomplished cooks (which I am) who can work the measurements due to experience, but this format is best for the younger crew, like my 15yo and people who are trying to learn. Love your stuff, never miss a video. 👍

[marcusstone]

Just cooked the salmon recipe mate and it was delicious. Definitely going to do that again. The wife and kid loved it.

[gbc]

Wow the first dish with salmon looks awesome…yum👍🇬🇧

[mrbrex]

I love your channel, learning a lot of things from you! Greetings from Argentina

[federicolanzo]

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!

[StayAWhileAndListen]

Love this 3 in 1 format; it's amazing to have the main & sides soughted!

[rodrigoleal]

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.

[malte_official]

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 YouTube. 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.

[hanshans]

Mate, I absolutely LOVE that I don't have to skip to a third of the way through to get to the actualy f*$king recipe on your videos!

[thomasdecastro]

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

[luesmelton]

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!

[michieff]

Holy crap do I enjoy watching you cook Andy. What a talent. Greetings from Sweden!

[debbiereilly]

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. 😋😋😋🙏❤🙏❤🙏