This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
“We created the Chardonnay sauce to be creamy and flavorful, arousing the senses,” says the Stanford Inn by the Sea coproprietor Jeff Stanford. Ravens’ serves house-made pasta; VT adapted the recipe to use dried fettuccine. Keep extra sauce in the fridge up to five days.
In Spain, special noodles are used to make this paella-like party dish, but angel hair pasta fragments work too. Break pasta strands 30 or so at a time to keep them from scattering. Broiling the dish is key to getting its crunchy texture. Serve with Quick Aïoli.
This ravioli requires a bit of “handiwork,” but the preparation is half the fun. Instead of a typical cheese filling, it contains loads of sautéed veggies and a light, tangy lemon sauce.
Roasted red bell peppers star in this recipe for red sauce.
When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.
This recipe demonstrates a practical way to boil pasta and a green vegetable together in one pot to create a colorful entrée. You'll start out with a huge amount of kale, but the greens shrink dramatically as they cook. Just be sure to use a very large pot.
Asparagus spears are packed with vitamin E—aka the sex vitamin for its ability to boost fertility and stamina. As for basil, Italians know the herb by another name: "kiss-me Nicholas". Enough said. If you like your pasta spicy, double the red pepper flakes.
This spicy starter is a favorite classic dish, and can be made in 30 minutes or less!
This recipe is a good way to make the switch from white pasta to whole-grain varieties that offer more fiber and protein. The dish also tastes great as a cold noodle salad.