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.
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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.
Love pasta but don’t want the carbs? Zucchini noodles (zoodles) are a great alternative, as they provide a light, flavorful low-carb option for pasta-lovers everywhere. The Zucchini Pasta with Almond Pesto from Atkins is loaded with flavor and satisfaction and is perfect for anyone looking to watch their figure.
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!
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Nothing warms the soul better than a bowl of hearty, hot soup. In my house, that usually comes in the form of minestrone, escarole and bean, or pasta e fagioli.
Translating to pasta and beans, this robust dish is ideal for a one-pot dinner, with some crusty bread for dipping. The richness of the plum tomato paired with the weighty cannellini beans makes for a nice base. Blend with a bold combination of garlic and red pepper flakes and we're in business.
Perfect for the chill in your bones during fall and winter nights, these simple steps will leave you cozy in no time.
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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.
Fresh pasta is really easy to make by hand, even if you don’t have a pasta machine. Make this two-ingredient pasta dough and serve with tomato sauce or simply toss with some good-quality olive oil and freshly grated Parmigiano-Reggiano cheese.Click here to watch how to make fresh pasta dough.