Easy dinner recipes: Three dinner ideas in 30 minutes or less

Sometimes you just want something fast for dinner. We totally understand! Let us help. Here are three ideas you can make in 30 minutes or less:

White gazpacho: Puréed cucumbers and grapes form the base of this wonderfully fresh, bright soup, with yogurt and sour cream adding tangy richness, fresh lemon, a nice touch of garlic, sherry vinegar and a dash of hot sauce rounding out the harmony. Quick to make, the chilled soup makes a great snack or light meal. For fast chilling, stir the soup over a bowl of ice water; it will chill in minutes.

Lemon pasta salad: Sweet cherry tomatoes and vibrant zucchini strips lend bright colors to this pasta salad, and the fresh lemon zest adds a nice zing. The pasta salad comes together in minutes, the flavors rounded out with fresh chopped basil and rich Parmigiano-Reggiano.

RECIPES: 99 easy dinner ideas in about an hour or less

Mushroom rigatoni: You might never guess how easy this dish is to make, judging by the rich depth of flavor alone. Trattoria Farfalla in Los Feliz was happy to share its recipe, a perfect dish whether you’re entertaining company or planning a simple weeknight meal.

You can find all three recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

WHITE GAZPACHO

Total time: 20 minutes, plus chilling time

Servings: 4 to 6

Note: Adapted from the Sweet Life Cafe on Massachusett’s Martha’s Vineyard. To make smoked paprika oil, warm 1/3 cup olive oil with 2 tablespoons smoked paprika in a small saucepan, then strain through cheesecloth and cool before using. The restaurant also suggests garnishing the soup with clams steamed in white wine.

2 hothouse cucumbers, peeled and chopped (seeds can be removed)

1/2 bunch green grapes (about 2 cups)

3 cloves garlic

1 cup yogurt, preferably Greek-style

1/2 cup sour cream or crème fraîche

Juice of ½ lemon

1 tablespoon salt, or to taste

Tabasco, or similar hot sauce

1 tablespoon sugar

1 teaspoon sherry vinegar or red wine vinegar, or as desired

Toasted almonds, for garnish

Sliced red grapes, for garnish

Smoked paprika oil, for garnish

1. Purée the cucumbers in a blender. Push the cucumbers through a sieve into a medium bowl. Blend the grapes and garlic in the blender, then push through a sieve and stir into the cucumbers.

2. Whisk in the yogurt, sour cream and lemon juice, and season with the salt, sugar and vinegar. Add the Tabasco to taste. This makes about 1½ quarts of soup. Chill the soup, then divide among chilled bowls and garnish with the almonds, grapes and paprika oil before serving.

Each of 6 servings (without garnish): 89 calories; 4 grams protein; 11 grams carbohydrates; 1 gram fiber; 3 grams fat; 2 grams saturated fat; 8 mg cholesterol; 9 grams sugar; 1,197 mg sodium.
SHELL PASTA SALAD WITH LEMON ZEST

Total time: 30 minutes

Servings: Makes 5 quarts

Note: Adapted from Wolfe’s Market in Claremont.

1 pound shell pasta

Zest of 2 lemons

1 1/2 cups petite peas

3 zucchini, cut into matchsticks

1 pint cherry tomatoes

1/2 bunch (1/3 ounce) fresh basil, leaves finely chopped

8 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler

3 to 4 tablespoons best-quality olive oil

1. Cook the shell pasta to al dente according to the manufacturer’s directions, then rinse under cold running water to cool completely.

2. In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently. The salad will keep up to 2 days, covered and refrigerated.

Each cup: 170 calories; 4 grams protein; 20 grams carbohydrates; 2 grams fiber; 6 grams fat; 3 grams saturated fat; 9 mg cholesterol; 2 grams sugar; 93 mg sodium.

MUSHROOM RIGATONI

30 minutes. Serves 4

1 pound rigatoni

1/2 pound fresh mushrooms, preferably a mixture of shiitake, porcini and button, julienned

3 tablespoons butter

2 tablespoons chopped shallots

2 tablespoons chopped Italian parsley

3 sage leaves, chopped

1/2 cup white wine

1 1/2 cups chicken broth

1 1/2 cups heavy whipping cream

1 cup tomato sauce

Salt and pepper

Truffle oil and grated Parmesan cheese

1. Cook the pasta in boiling water according to the package instructions. Drain and set aside.

2. Meanwhile, in a large sauté pan heated over high heat, sauté the mushrooms in butter with the shallots, parsley and sage until the mushrooms are slightly softened, 3 to 4 minutes. Add the wine and stir until most of the liquid is evaporated, then add the broth and cook until the broth is reduced by half. Stir in the cream and tomato sauce, and bring to a boil, stirring. Cook for 1 to 2 minutes to marry the flavors. Season with salt and pepper to taste.

3. Add the pasta to the sauce, stirring to combine. Serve each portion lightly drizzled with truffle oil and topped with Parmesan cheese.

EACH SERVING

Calories 859

Protein 21 grams

Carbohydrates 94 grams

Fiber 5 grams

Fat 44 grams

Saturated fat 27 grams

Cholesterol 146 mg

Sugar 9 grams

Sodium 690 mg

NOTE: Adapted from Trattoria Farfalla in Los Feliz.

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