Pasta

Slow-Cooker Vegetarian Lasagna

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 15:56:45 +0000

Sure, the slow cooker’s great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad.

Pasta Salad Niçoise

Erin McCormick-Interactive Producer — Wed, 14 Sep 2011 17:18:57 +0000

Pasta Salad Niçoise

Toss canned tuna, roasted red peppers and lots of fresh herbs with pasta for a quick pasta salad to enjoy for a weeknight supper or picnic salad.

Macaroni Salad

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 18:24:08 +0000

Macaroni Salad

Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.

Basil, Shrimp & Zucchini Pasta

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 17:55:54 +0000

Basil, Shrimp & Zucchini Pasta

This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil. If you have leftover cooked pasta from another meal, use it and skip Step 2. Since the recipe combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu. Recipe by Nancy Baggett for EatingWell.

Italian Mussels & Pasta

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 13:10:09 +0000

Italian Mussels & Pasta

This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving…but then again, who wants to be elegant? Enjoy!

Stovetop Fideos

Erin McCormick-Interactive Producer — Thu, 21 Apr 2011 19:53:04 +0000

Stovetop Fideos

Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans, corn and tomatoes. Omit the cheese to make it vegan. Serve with a crisp romaine, red onion and avocado salad tossed with red-wine vinaigrette.

Penne alla Primavera

Erin McCormick-Interactive Producer — Thu, 21 Apr 2011 19:43:19 +0000

Penne alla Primavera

Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads of fresh herbs is a perfect example of Mario Batali’s rustic approach to great-tasting Italian food. When both fava beans and morel mushrooms are in season, by all means use them in this recipe. But if you can’t find either of those, substitute what looks best. Basic cremini mushrooms will work and frozen lima beans are a good option. Recipe adapted from Molto Gusto by Mario Batali and Mark Ladner (Ecco/HarperCollins Publishers, 2010).

Sesame Chicken Cucumber Noodle Salad

Erin McCormick-Interactive Producer — Tue, 19 Apr 2011 19:58:13 +0000

Sesame Chicken Cucumber Noodle Salad

This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).

Vegetarian Chow Fun

Erin McCormick-Interactive Producer — Thu, 03 Mar 2011 16:16:58 +0000

Vegetarian Chow Fun

A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable Chinese takeout flavor. The recipe for vegetarian chow fun works equally well with slices of sirloin steak or boneless, skinless chicken breast or even pork tenderloin.

Tuna-&-Tomato Mac & Cheese

Erin McCormick-Interactive Producer — Fri, 18 Feb 2011 19:00:27 +0000

Tuna-&-Tomato Mac & Cheese

Tuna mac & cheese takes a trip to the Southwest with spicy tomato and festive blue tortilla chips on top. Canned tomatoes with green chiles and ancho chile powder add a peppery kick, but if you like, you can keep it mellow by using a 14-ounce can of drained petite diced tomatoes and mild chili powder.

Orange-Tomato Couscous with Chicken

Erin McCormick-Interactive Producer — Thu, 17 Feb 2011 18:10:52 +0000

Orange-Tomato Couscous with Chicken

This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Beef Chow Fun

Erin McCormick-Interactive Producer — Thu, 17 Feb 2011 18:00:13 +0000

Beef Chow Fun

Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.

Eggplant & Chickpea Baked Pasta

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 14:09:27 +0000

Eggplant & Chickpea Baked Pasta

Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

Spaghetti with Quick Meat Sauce

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 14:47:17 +0000

Spaghetti with Quick Meat Sauce

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Lemon-Garlic Sardine Fettuccine for Two

Erin McCormick-Interactive Producer — Fri, 15 Oct 2010 14:20:45 +0000

Lemon-Garlic Sardine Fettuccine for Two

Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute a 5- to 6-ounce can chunk light tuna for the sardines if you prefer. If you are using tuna or can’t find sardines packed in tomato sauce, add 1 tablespoon tomato paste with the lemon juice in Step 4. Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of pinot grigio.