This recipe is a truly classic Italian dish, and like any traditional should be, this one was passed down to me by my father. The key to this meat sauce is to follow the process and build layers of flavor as you go. Start with the aromatics, then add the seasonings, then the meat, then the tomatoes, and so on.
There are two slightly unusual ingredients in this bolognese — the first is a touch of concentrated beef base (which really kicks the rich, meaty flavor of the sauce up a few notches), and the second is milk (swirling in a splash at the end rounds out the flavor and adds a luxurious feel to the dish). Finish each serving with freshly grated Parmigiano-Reggiano and serve alongside a hunk of crusty bread to mop up the sauce.
An easy way to lighten up pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon garlic viniagrette made with heart-healthy olive oil.
An easy way to make healthy summer pasta salad? Replace some of the pasta with ribbons of fresh carrot and asparagus. This bright, summery salad also features a homemade lemon-garlic viniagrette made with heart-healthy olive oil.
Click here to see more of our best pasta salad recipes
Faux "pasta" made from vegetables isn’t a new thing, of course. You’ve probably seen a cooked zucchini "pasta" tossed with sauce on a food blog or restaurant menu somewhere. But I haven’t seen this one before. Thinly sliced cucumber "pasta" would be dressed with a cool "sauce" made with yogurt and feta. Red onions are chopped fine and tossed with tomato. Some lemon juice, a little patience with the mandoline, and hey, it’s pretty easy, it works, it’s a little different, kind of fun, is less than 10 ingredients and a half an hour, and still has the same flavors but provides a little wow factor. Now, instead of spoonfuls or forkfuls laden with chopped salad, you twirl your fork around thin strips of cool cucumber and look around for a piece of pita to pull a scarpetta. A little grilled chicken, shrimp, lamb, or vegetables, and hey, you’re set. Plus, this recipe finally addresses that question you always ask yourself: What are you supposed to do with that liquid your block of feta cheese comes in? The answer? Use it! Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.
This is a delicious and light twist on a classic tomato pasta sauce. The green tomatoes add a tang and a freshness to the sauce, making it perfect for the last days of summer. Serve it with your favorite shape of pasta and enjoy!
Click here to see Green Tomatoes for Everyone.
This recipe was inspired by an hors d'oeuvre recipe I tried a few weeks back, where the filling for lettuce wraps was a crushed pea and cheese mixture. I love the filling wrapped in lettuce, but I liked it more served tossed with pasta. I've added my own variations to it, and I like to toss in some seasonal vegetables or shredded chicken to round out the dish.
Click here to see Eat Your Legumes — They're Good for You.
Now, before you start in with the know-it-all, "primavera" actually means "spring" in Italian commentary — don't worry, I'm well aware. You see, it's just that I'm a big fan of cooking in season, and the ingredients traditionally found in pasta primavera don't exactly jive with what's fresh at the farmers' market this time of year.
So instead, I created a pasta dish that celebrates the bounty fall has to offer — Brussels sprouts, parsnips, and butternut squash — and paired it with a nutmeg- and cinnamon-spiced Parmesan cream sauce.