Farfalle with Sausage and Arugula Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

Right about now, I get to craving the aromatic bliss of basil. But it's tough to find in winter, and tends to be somewhat bland--and expensive--if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.

Brussels Sprouts Carbonara with Whole Wheat Fusilli

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
Loading...

Whole wheat fusilli pasta, Brussels sprouts and a creamy pan sauce add up to a satisfying supper that's on the table in less than 20 minutes.

Spaghetti with Caramelized Cauliflower, Pepperoni and Capers

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.00 out of 5)
Loading...

A simple pasta from leftovers in the fridge turns out to be surprisingly scrumptious.

Orecchiette with Broccoli Rabe and Sausage

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.14 out of 5)
Loading...

This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.

Baked Penne and Cheese with Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
Loading...

A few well-selected convenience products help this homemade baked pasta classic come together in a flash! Whole wheat pasta and a sprinkling of wheat germ boost its nutritional cred.

Veggie-Laden Drunken Noodles

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Hot, salty, slippery and chewy ... this bowl of vegetarian noodles is a full-on feast.

Corn and Quinoa Pasta Salad

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 3.90 out of 5)
Loading...

There's a lot to love about this pasta salad: a healthy dose of whole grains in the form of quinoa and whole grain penne to the lip-smacking tart-sweet balance from the corn and lime juice.

Pearled Barley Risotto with Peas, Pecorino & Prosciutto

1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.00 out of 5)
Loading...

Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.

Stir-Fried Greens with Cremini Mushrooms and Soba

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet) Loading...

I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.

Pasta with Asparagus and Prosciutto

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.11 out of 5)
Loading...

This pasta is springtime in a bowl--use the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.