SCCAP Adams Pantry

Garlic Butter Beef Pasta

What I love most is that it doesn’t require fancy ingredients. No cream or complicated sauces—just butter, garlic, pasta, and beef with a few seasonings. The butter melts into the beef, the garlic perfumes the whole kitchen, and the pasta absorbs all that goodness. It’s comfort food at its finest, perfect for busy weeknights, cozy weekends, or even meal prepping ahead of time.

So, grab a skillet and some pasta—this is about to be your new go-to dinner.

Variations
• Creamy Garlic Butter Pasta: Stir in ½ cup heavy cream or cream cheese for a richer, creamier sauce.
• Cheesy Garlic Beef Pasta: Add shredded mozzarella or provolone for an extra cheesy twist.
• Garlic Butter Beef & Veggie Pasta: Toss in roasted bell peppers, spinach, or peas for added color and nutrients.
• Herb Lovers’ Version: Add fresh basil, oregano, or thyme along with the parsley for a more herbaceous flavor.
• Low-carb version: Swap pasta for zucchini noodles or spaghetti squash.

Ingredients
• 12 oz 340 g pasta (spaghetti, linguine, or penne)
• 1 lb 450 g ground beef
• 4 tbsp unsalted butter divided
• 6 cloves garlic minced
• 1 medium onion finely chopped
• 1 tsp Italian seasoning
• ½ tsp red pepper flakes optional, for heat
• 1 cup 240 ml beef broth
• ½ cup 120 ml heavy cream
• ½ cup 50 g grated Parmesan cheese
• 2 tbsp chopped fresh parsley plus more for garnish
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente.
2. Drain and set aside, reserving about ½ cup pasta water.

3. Brown the Beef
4. In a large skillet over medium heat, melt 2 tbsp butter.
5. Add ground beef, season with salt and pepper, and cook until browned.
6. Drain excess grease if needed. Remove beef and set aside.

7. Make Garlic Butter Base
8. In the same skillet, melt remaining 2 tbsp butter.
9. Add onion and cook until softened, about 3 minutes.
10. Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook until fragrant, about 1 minute.

11. Build the Sauce
12. Pour in beef broth and let simmer for 2–3 minutes.
13. Stir in heavy cream and Parmesan cheese until creamy.
14. Return the cooked beef to the skillet and mix well.

15. Combine with Pasta
16. Add the drained pasta to the skillet, tossing to coat in the sauce.
17. If needed, stir in a splash of reserved pasta water to loosen the sauce.

18. Finish & Serve
19. Stir in fresh parsley.
20. Taste and adjust with more salt or pepper if needed.
21. Garnish with extra Parmesan and parsley before serving.

Broccoli-Potato Quiche Is a Brain-Healthy Breakfast

This broccoli-potato quiche skips the traditional crust and features a simple potato crust in its place. It’s a satisfying, vegetable-forward dish that works well for brunch, lunch or a light dinner.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Potatoes that are about 1 inch in diameter work best. You’ll have less smashing to do and they’ll hold their shape better. Plus, you get more skin, which means more textural contrast.

• Use broccoli florets from a bag to cut down on prep time.

• Be sure to press firmly for a solid crust, especially along the sides so the quiche holds together when sliced.

Ingredients

• 1½ pounds baby gold potatoes, scrubbed
• 3 cups broccoli florets (1-inch pieces)
• 6 large eggs
• ¾ cup reduced-sodium low-fat cottage cheese
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground pepper
• ½ teaspoon salt
• 1 tablespoon extra-virgin olive oil

Directions

1. Preheat oven to 400°F. Place scrubbed potatoes in a large saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a lively simmer; cook until fork-tender, 16 to 18 minutes. Add 3 cups broccoli during the last 2 minutes; cook until bright green and crisp-tender. Using a slotted spoon, transfer the broccoli to a paper towel–lined plate. Drain the potatoes.

2. Whisk 6 eggs, ¾ cup cottage cheese, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon pepper and ½ teaspoon salt in a medium bowl until well combined.

3. Wrap the outside of a 9-inch springform pan with foil. Brush the bottom and sides with 1 tablespoon oil. Arrange the potatoes in an even layer in the pan; using the bottom of a measuring cup, press them firmly into the bottom and about 1¾ inches up the sides to form a crust.

4. Spread the broccoli over the potato crust, then pour in the egg mixture. Place the pan on a large baking sheet lined with parchment paper. Bake until the eggs are just set, 30 to 35 minutes. Let cool on a wire rack for 15 minutes. Run a knife around the edge before removing the pan sides.

Hearty Vegetarian Meatloaf (Gluten-Free, Vegan)

Today’s meatloaf recipe is a little different. Unlike a traditional meatloaf, it’s a vegetarian meatloaf with lentils and oats to get the meaty texture (no meat required at all)!
However, it’s still hearty, tasty and incredibly flavorful, so you wouldn’t even miss the meat, and meat eaters will also love it!

Ingredient Notes + Substitutions:

• Lentils: I used dried green lentils but you can also use dried brown lentils instead. Alternatively, you may also use canned lentils for convenience instead and skip on the cooking. If using canned lentils, use 2 cups canned lentils. Make sure to save the water from the cans (you’ll be using it later).

• Olive Oil: I like using extra virgin olive oil, but you can also use other vegetable oils such as sunflower oil, avocado oil, or coconut oil if you prefer. You can also use melted vegan butter. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.

• Veggies: I like using a mix of onions, carrots, celery, bell peppers and garlic.

• Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats. Alternatively, you may also use gluten-free breadcrumbs.

• Oat Flour: Likewise, if you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour.

• Seasonings: I like using a mix of garlic powder, Italian seasoning, ground black pepper and salt for this meatless meatloaf to really amp up the flavor. However, you may also add other seasonings such as ground paprika, onion powder or other spices that you prefer. You can also add a pinch of dried herbs such as dried rosemary or dried thyme.

• Flax Egg: I used a flax egg to keep this recipe vegan, but if you are not allergic to eggs, you may also use a normal egg instead.

• Maple Syrup: I’ve used maple syrup as a sweetener to keep this recipe vegan. You may also use agave nectar if you prefer. Alternatively, if you are not vegan, you may use honey instead.

• Apple Cider: You can also use apple juice instead of apple cider if you prefer.

• Ketchup: If you don’t have tomato ketchup, you can use tomato sauce instead.

• Chipotle: You can add a chipotle pepper for a spicier flavor, but feel free to leave it out if you’re not keen on heat.

Ingredients

• 1 cup dry green lentils
• 1 teaspoon olive oil
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves
• 1 small red bell pepper, finely diced
• 1 small green bell pepper, finely diced
• 1 small yellow onion, finely diced
• 3/4 cup gluten-free oats
• 1/2 cup gluten-free oat flour
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground pepper
• 1 teaspoon salt
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon apple cider
• 3 tablespoons tomato ketchup
• 1 chipotle pepper (optional)

Instructions:

• Cook the Lentils: Rinse the lentils and place them in a medium pot. Fully cover the lentils with water and bring to a boil. Once the water begins to boil, reduce the heat, cover the pot and simmer. (It should take around 15 to 20 minutes to cook lentils or until tender but not mushy). Drain any excess water and save about 2-3 ounces of water.

• Sauté the Vegetables: While the lentils are cooking, heat a teaspoon of olive oil in a large skillet. Add the minced garlic, chopped onions, bell peppers, carrots and celery. Sauté the veggies for about 8 minutes until they are tender. Set the cooked vegetables aside to cool down.

• Make Flax Egg: In a small bowl, stir 1 tablespoon of flaxseed meal and 3 tablespoons of water together. Allow the flaxseed mixture to sit for 7 to 10 minutes at room temperature until thickened into a gel-like consistency.

• Preheat: Preheat the oven to 380F and arrange the oven rack to the middle position. Line a 9”x5” loaf pan with parchment paper.

• Process the Cooked Lentils: Process the cooked lentils together with the garlic powder, seasoning, salt and pepper in a food processor or high-speed blender until they have the texture of ground beef. (Be careful not to mash them too much).

• Combine Lentil Loaf Ingredients: In the same skillet that you cooked the veggies in, combine the cooked vegetables with the processed lentils, oats, oat flour and flax egg. Stir well until combined. If the consistency seems too dry, add 1 or 2 oz of the lentil water that we previously saved. (If you used canned lentils then add the water from the can).

• Transfer Mixture to Loaf Pan: Transfer the meatloaf mixture into the parchment-lined loaf pan, making sure to press the mixture down firmly and get rid of any gaps.

• Prepare the Sauce: Process the maple syrup, apple cider vinegar, ketchup and chipotle (if using) in a food processor or high-speed blender to get the sauce.

• Spread Sauce Over Loaf: Spread the glaze evenly over top the loaf, leaving 2 tablespoons of sauce for later.

• Bake: Bake in the oven for about 45 to 50 minutes until cooked throughout. Let the vegetarian meatloaf cool down completely before lifting it gently from the loaf pan (lift up the parchment paper to help you remove the loaf). Spread the remaining sauce on the top of your loaf, then carefully slice and serve.