The moon may hit your eye like a big pizza pie, but spaghetti makes the heart grow fonder. Long-bake lasagnas, slurpy pappardelle and Shrimp Alfredo round our our Italian pasta collection, while fragrant Pho and other Asian noodle dishes take care of the rest.
End of Summer Rice Salad with Tuna
A super easy and zesty salad built on leftover Chinese rice, it can act as a main dish or side.
Pasta with Oven-Roasted Tomatoes
A slow roast in the oven deepens the flavors of tomatoes for this sauce.
Greek Egg Lemon Soup
Combine just three main ingredients—rice, eggs and chicken broth—for an easy reduced-fat soup.
Braised Mushrooms with Buttered Angel-Hair Pasta
Mushrooms are cooked in broth until tender, then served on a tangle of angel hair pasta.
Wild Rice with Barley, Snow Peas and Raisins
An unusual blend of flavors marries nicely in this fruit and veggie recipe.
Dr. Janet’s Whole Grain Rotini with Ratatouille
In a Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the…
Tom Valenti’s Fettucine with Asparagus, Parmesan and Black Pepper
1. Trim the tips off asparagus spears and set aside for another use. Using a vegetable peeler, thinly shave the asparagus lengthwise into wide ribbons….
Pappardelle Pasta with Okra
Cook pasta according to package directions. Drain. Heat oil in a large skillet over medium-high heat. Saute okra 3 to 4 minutes or until pods…
Penne with Eggplant, Thyme and Goat Cheese
When summer eggplant is in season, try this yummy pasta dish that features tomatoes and goat cheese.