Prosciutto-wrapped melon is a classic Italian appetizer. When these simple flavors are tossed with pasta and spinach they make a delicious, quick and portable lunch or side dish. Double the recipe for a tasty party appetizer that will feed a crowd.
This delicious vegetarian pasta recipe is courtesy of our November Pasta Spotlight, Giulia Scarpaleggia of Jul’s Kitchen. This flavorful recipe is a great way to get a healthy dose of vegetables and features a light sprinkling of cheese.
This Fusilli with Pistachio-Arugula Pesto recipe is a fun way to get kids trying new foods. Best of all, because it’s a The Kids Cook Monday recipe, it’s kid friendly – both for cooking and eating!
This hearty dish features seasonal ingredients to fill you up without weighing you down. A delicious combination of whole wheat rotini, kale and beans provides fiber and protein, while the basil white wine vinaigrette packs a ton of flavor.
Add some deep smoky flavors to your classic vodka sauce for a unique twist. This Smoky Garganelli alla Vodka recipe is from our December pasta spotlight, Colu Henry, and is sure to warm you up this winter!
With bright and fresh Cuban flavors, this protein-packed pasta recipe with pork chops will have your taste buds dancing!
This one-pot chickpea stew with pasta is simmered with fragrant spices and lots of aromatic vegetables for a hearty vegetarian meal.
This healthy pasta salad is a twist on borscht – the classic Eastern European soup – that’s as bright and beautiful as it is tasty and nutritious. It’s easy to pack up and take with you for lunch or a picnic!
This recipe comes from The Ultimate Mediterranean Diet Cookbook by Amy Riolo, our February pasta spotlight. She told us that many pastas in Italy feature chickpeas as “chickpeas were once a symbol of rebirth in southern Italy and other areas of the Mediterranean.”
This unique recipe comes from The Italian Diabetes Cookbook by Amy Riolo, our February Pasta Spotlight. She told us that though eating goat is relatively new in the United States, it’s the leanest meat eaten in the Mediterranean region. If you’re having trouble finding goat, feel free to substitute it for lamb, veal or beef!
