Sauce Sensation

Here’s an easy trick to cut down on carbs and boost nutrients in your favorite pasta dishes. Substitute yellow squash or zucchini noodles for half of the cooked pasta you’d ordinarily use. For a recipe that calls for 1 lb. pasta, use only 8 oz. and add two cups of thin, peeled yellow squash or zucchini strips to the cooked, drained noodles. The heat of the pasta will soften the squash to the perfect consistency. 

Garlicky Greens Sauce

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

Find the recipe here.

Sweet Corn, Caramelized Shallots, and Spinach Sauce

Golden corn and deeply cooked shallots add subtle sweetness that’s complemented by tangy goat cheese in this easy early-summer sauce.

Find the recipe here.

Brothy Braised Cauliflower Sauce

This couldn’t-be-simpler sauce delivers big on taste.

Find the recipe here.

Zucchini Carbonara Sauce

Hot pasta straight from the pot will cook the classic egg-and-cream carbonara combination into a thick sauce that’s perfect for coating spaghetti. We’ve added zucchini for color and crunch.

Find the recipe here.

Ginger-Tomato Sauce with Carrot Matchsticks

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that’s a natural match for sweet, tender spring carrots. 

Find the recipe here.