If you’re looking for a new and exciting fettuccine recipe to change things up, make this Fettuccine with Poached Egg and Broccoli Rabe! It’s healthy, simple, and delicious.
This super fun couscous appetizer was the winner of our Pasta Presto Recipe Contest! The pepper and couscous combo is an easy and delicious way to impress guests.
The pasta and salmon in this dish is topped with a sauce full of the fall flavors of pumpkin and shiitake mushrooms.
Full with fall flavors of butternut squash and sage, this orecchiette pasta dish will provide a comforting, nutritious dinner for the whole family.
Running out of ideas for Thanksgiving leftovers? Use your leftover turkey in a creative and delicious Turkey Stroganoff recipe that takes only 20 minutes to make! 9 oz. wide egg noodles 2 tsp. vegetable oil 1 ½ cups/8 oz. finely chopped onion 1 ½ cups/4 oz. sliced cremini mushrooms 6 Tbsp./3 oz. dry white wine […]
Pasta as a dessert? Of course! Surprise family and friends with an original, delicious, and – best of all – healthy pasta dessert.
Put your turkey leftovers to good use! By pairing turkey with fall flavors like pumpkin and cranberry this dish is sure to be a home run! 1 lb. bowtie or any medium pasta shape (uncooked) 1 tbsp. olive or vegetable oil 1 1/2 cup sliced scallions (white and green parts) 3 cloves garlic (minced) 1 […]
Root vegetables are all over this time of year,let’s enjoy them while they are fresh. Prepare in advance and bake the day of or prep and cook in one day, our Root Vegetable Pasta Gratin recipe pairs pasta with warm winter flavors and vegetables for a dish which is as comforting as it is healthy.
You don’t have to give up that comfort food favorite, mac ‘n’ cheese, when you’re eating healthy! This update on the classic adds a hearty helping of veggies and lean protein, along with low-fat dairy, to satisfy your craving.
Looking for a fresh and healthy take on the classic lasagna? Look no further than this Cauliflower Spinach Lasagnathat’s packed with vital nutrients and is 100% plant based. Here’s the recipe from our friend Sharon Palmer over at The Plant-Powered Blog: