Super easy and delicious!
Even though it’s fall I like to make this Quick Pasta Primavera and keep it in the refrigerator for several days to use for lunches or a main course. The beauty of it is that it can be served cold or at room temperature.
I like to eat light in the summer and like to use what I have on hand. Basically you can add anything you want to this pasta salad.
I don’t know anyone who doesn’t like this Greek baked pasta dish that is deeply satisfying and yet easy to make.
For a pumpkilicious taste of fall make this easy Mac & Cheese dish that’s sure to warm your tummy. Perfect for Halloween night!
With the high-contrast combination of a hot habañero chile and cool mint, spaghetti is anything but ordinary. This recipe makes a nice lunch for four. Double it for dinner.
Here is a dish that the whole family will love and you won’t get any complaints for packing the leftovers for lunch the next day. If you would like this pasta dish a bit spicy then use hot Italian sausage instead of sweet Italian sausage.
Baby zucchini are very tender, tasty simple vegetables that have more flavor than the larger Italian zucchini, which is why I like to cook with them. I decided to make a vegetarian pasta dish with baby zucchini and tomatoes that ended up tasting fresh and light.
The combination of dried porcini and fresh shiitake mushrooms gives this sauce a rich and earthy flavor. If you would like to make this pasta dish vegetarian then make sure to use vegetable broth in place of chicken broth.