Easy dinner recipes: Great ideas using 7 ingredients in 30 minutes or less

Looking to fix dinner fast tonight? Each of these ideas uses seven ingredients or less and comes together in 30 minutes or less. Fix the recipes as they are, mix and match, or use them as templates to create your own dishes, adding additional flavorings or seasonings.

Slow-poached shrimp: Only a handful of ingredients are used in this easy recipe. The shrimp and all the flavorings are combined in a resealable bag and slow-poached for maximum flavor while keeping the shrimp tender and moist. It’s dinner in 15 minutes, and is perfect served over a bed of rice.

Creamy scrambled eggs: Eggs aren’t just for breakfast. Gently cook them to a soft scramble, sprinkle on some chopped fresh herbs and serve alongside some toasted baguette slices. It makes for a perfectly light main course.

Spaghetti with arugula and garlic bread crumbs: A touch of fresh-toasted bread crumbs can literally transform a dish, whether sprinkling them over vegetables or gratins -- they even work magic drizzled over desserts. They can elevate a simple pasta dish too, as Food editor Russ Parsons shows in an amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs.

SPAGHETTI WITH ARUGULA AND GARLIC BREAD CRUMBS

Total time: 30 minutes / Servings: 6

1/2 cup fresh bread crumbs

1 clove garlic, split in half lengthwise

Olive oil

Salt

1 pound spaghetti

1/2 cup finely chopped arugula

Grated Parmigiano-Reggiano

1. Combine the bread crumbs in a small saucepan with the garlic and 2 tablespoons olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly. When cool, discard garlic.

2. Cook the spaghetti in a large pot of liberally salted, rapidly boiling water. When it is tender but still slightly chewy, drain it and combine it in a mixing bowl with 2 tablespoons olive oil and the chopped arugula. Add 5 tablespoons toasted bread crumbs and toss to coat well.

3. Divide among 4 to 6 shallow pasta bowls. Sprinkle with the remaining bread crumbs and Parmigiano-Reggiano to taste. Serve immediately.

Each of 6 servings: 370 calories; 10 grams protein; 58 grams carbohydrates; 3 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 48 mg sodium.

Love cooking as much as I do? Follow me @noellecarter