Easy Dinner Recipes for Two with Bertolli Olive Oil

Cooking dinner for two can be a difficult undertaking.

Embrace the challenge with these simple recipes using Bertolli olive oil.

Lemon Asparagus Pasta

By Mia Zarlengo, of  @bitesbymi

Ingredients:

Lemon Asparagus Pasta

• 1 8-oz box of pasta of choice
• 1 bunch of asparagus
• 1/2 cup grated parmesan cheese
• 2 1/5 tablespoons Bertolli Extra Virgin Olive Oil
• 2 cloves of garlic, minced
• 1 lemon (for juice)
• 1 teaspoon Italian seasoning
• sea salt
• black pepper

Directions:

1. Cook pasta according to directions on the box
2. While pasta is cooking, heat a large skillet with 1 tablespoon of Bertolli  olive oil
3. Once hot, add garlic until fragrant, about 30 seconds, then add asparagus pieces
4. Add Italian seasoning, 1/4 tsp salt, and a few cracks of black pepper
5. Stir to coat, and cook for 10-12 minutes
6. When pasta is done cooking – stir in the juice of lemon, 1.5 tablespoons of Bertolli olive oil, parmesan, and salt + pepper (adjust until desired taste)
7. Stir in asparagus and serve

Roasted Garlic Noodles

By Alexa, of  @alexafuelednaturally

Ingredients:

Roasted Garlic Noodles

• 1 lb pasta noodles of choice
• 1 large garlic head
• 4 tablespoons Bertolli Extra Virgin Olive Oil
• 1 bunch fresh herbs (like parsley or cilantro) or microgreens
• 1 teaspoon salt
• 1/2 teaspoon pepper (optional)
• 2 cups chopped oyster mushrooms

Directions:

1. Preheat oven to 400°
2. Slice off the top of the head of garlic
3. Drizzle with Bertolli Olive Oil and season with a pinch of salt and pepper
4. Wrap in foil and place in a shallow dish
5. Roast until golden and soft, about 40 minutes
6. Meanwhile, cook pasta noodles according to directions on the package
7. Once the pasta is done cooking, drain then return pasta to the pot
8. Sauté mushrooms in 1 tablespoon Bertolli olive oil and seasoned with a pinch of salt. Then added them to the pasta
9. Once the garlic is out of the oven, let cool then squeeze out garlic cloves. Place garlic cloves in a small bowl and add 3 tablespoons olive oil. Mash the garlic with a fork to infuse the oil
10. Drizzle all of the garlic oil over the noodles, add a good pinch of salt and pepper, and chopped fresh herbs or microgreens

Vegan Bruschetta

By Lauren McNeill, of  @tastingtothrive_rd

Ingredients:

Vegan Bruschetta

• 2 tomatoes
• 1 clove of garlic, minced
• 6 sliced leaves of basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 6 sliced kalamata olives
• salt and pepper
• 2 slices of toasted bread

Directions:

1. Dice 2 tomatoes and combine in a bowl with 1 clove of minced garlic, 6 sliced leaves of basil, 1 tablespoon balsamic vinegar, 1 tbsp Bertolli Extra Virgin Olive Oil, 6 sliced kalamata olives and a dash of salt and pepper
2. Mix until combined
3. Spoon onto toast and broil for about 2 minutes on high until bread is toasted, or serve with salads, sandwiches or crackers