Who doesn’t love pasta with olive oil and herbs? Fresh and light, you’ll be able to get this dish on the table in no time! Made with whole grain spaghetti its packed with fiber and is only 259 calories!
This easy to make chicken and vegetable pasta salad is under 200 calories per serving. Made to highlight the flavors of summer vegetables, you could enjoy it as a side dish or even a full meal.
Instead of bulgur, our take on the traditional Arabian dish of Tabouleh uses whole wheat orzo. Fresh vegetables and spices with a little olive oil and lemon juice this dish will impress your guest and can be thrown together in no time!
You love pesto, so do we! Sarah Lippincott, R.D. and Nutritionist from Good Clean Fun Nutrition shares her Vegan and Nut-Free Sundried Tomato Basil Pesto recipe allowing you to make pesto for all of your guests even if they are vegan or have a nut allergy! And the basil and sundried tomato combo make this the perfect red […]
Take the BLT flavors you love and add them to a healthy pasta salad! With bacon, penne, lettuce, tomatoes and chives this recipe is great addition to any cookout, tailgate or picnic.
For a fun, new way to serve pasta at your next party – or just to liven up a weeknight dinner! Try these Angel Hair Caprese Salad Cups. The recipe was a finalist in our Pasta Presto Recipe Contest.
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.
Francine Segan shares the recipe for her Cheapskate Pasta from her new book Pasta Modern:New & Inspired Recipes from Italy. It’s a quick recipe, the idea of Cheapskate Pasta is to empty your cupboards into the pot, so feel free to use any sort of nuts, dried fruit and pantry favorites in any quantities you like!
Looking for an out-of-the-box pasta dish? Our Acron Squash Stuffed with Swiss Chard, Goat Cheese and Orzo Salad recipe will deliver! Packed with nutrients this dish will not only look good being served but it’s sure to please. 4 acorn squash (about 1 ½ lbs. each) 6 oz. orzo 2 Tbsp. extra virgin olive oil […]
Our friend Debbie Koenig, author of the cookbook Parents Need to Eat Too brings us her Hail Mary Pasta. As long as you cut it into small, quick-cooking pieces, you can substitute almost any vegetable for the zucchini—whatever’s in the fridge, threatening to spoil—but don’t skip the tomatoes. The sweet juices they release are the base of the […]