The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs. Let it hang with chiles and walnuts for your next weeknight pasta. Taste of Home is America's #1 cooking magazine. This dish might look simple but it’s surprisingly decadent, thanks to luscious burrata cheese, which is fresh mozzarella filled with cream. Pasta with Green Peas and Almond Gremolata Recipe. We combined two potluck classics—pasta salad and three-bean salad—to make one tasty new side dish. Why, yes it is. The flavors are all well combined, and the dish is comforting and hearty. Roasted Butternut Squash-and-Spinach Lasagna Recipe, Spaghetti with Vegetarian “Meat” Sauce  Recipe. Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. Rolling out and shaping this handmade pasta together is the fun part. The parmesan and pasta both even out the bitter flavors of the leafy veggies here, giving a complex burst of flavor that isn't overwhelming. Creamy Pesto Penne with Vegetable Ribbons, Tortellini with Tomato Spinach Cream Sauce, Sweet Potato Tortellini with Hazelnut Sauce, Ricotta Gnocchi with Spinach & Gorgonzola, Do Not Sell My Personal Information – CA Residents. Step 1 One-Pot Pasta with Spinach and Tomatoes Recipe, This pasta dinner is a game changer: You use just enough liquid to cook the pasta--no colander needed. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish. The trick to this recipe? Author Colu Henry loves taking vegetables to the edge by roasting until they are deeply browned and caramelized, giving them great texture and amping up their flavor. Sweet crabmeat, sautéed fennel, and lots of herbs create a fresh and easy dish. Seared Radicchio and Red Cabbage Pasta with Pickled Raisins Recipe. The feta cheese emulsifies in the pasta water, creating a velvety sauce for the pasta. Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control. Is it still pasta salad if it’s not swimming in mayo? Time Inc. Video Studios, Credit: A bright and rich lemon-cream sauce that’s uncomplicated and supremely comforting. To revisit this article, visit My Profile, then View saved stories. Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. Carolyn Lewis is a young writer & digital media professional who grew up in Milwaukee. To revisit this article, select My⁠ ⁠Account, then View saved stories. Peeling zucchini and squash into ribbons makes them fun to eat for kids. Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta. There’s nothing more comforting than a warm bowl of meaty, cheesy pasta. Photographer: Hector Manuel Sanchez; Prop Styling: Lauren Smith Ford; Food Styling: Tina Bell Stamos, Credit: Kale and spinach cook in the rendered drippings for rich, salty flavor throughout the dish, and the crisped pork bits make a delicious finishing touch for the pasta. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Serve it with your favorite kind of chicken thighs. Blanched celery is the unexpected star in this side dish; it has a tender-crisp texture and bright green color. On a warm, sunny day, pasta calls for fresh seafood, a big handful of herbs, and punchy lemon. The tomatoes are charred on a sheet pan in the oven; shake the pan halfway through the cooking process to loosen any tomatoes that might be stuck to the pan as they cook and caramelize, Yellow Squash Pasta with Caramelized Lemon Recipe. Almost as easy as opening a can of the store-bought stuff, and one hundred times more delicious. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Preheat oven to 450 degrees. The key is to add the basil at the very end instead of blending everything all at once. Ad Choices, Photo by Chelsie Craig, Food Styling by Kat Boytsova, Photo by Alex Lau, Food Styling by Sue Li, Photo by Emma Fishman, Food Styling by Judy Mancini, Photo by Alex Lau, food styling by Susie Theodorou, Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson, Photo by Chelsie Craig, Food Styling by Pearl Jones, Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski, Photo by Chelsie Craig, styling by Judy Mancini, Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski, Photo by Chelsie Craig, Food Styling by Anna Billingskog, Photo by Chelsie Craig, food styling by Anna Billingskog, Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova, Photo by Laura Murray, Food Styling by Kat Boystova, Photo by Chelsie Craig, Food Styling by Kate Buckens, Photo by Alex Lau, food styling by Anna Stockwell, Photo by Chelsie Craig, food styling by Molly Baz, prop styling by Emily Eisen, Romesco Pasta Salad with Basil and Parmesan, Malfatti with Pancetta and Cherry Tomatoes, Fresh Pasta with Clams and Hot Italian Sausage, Squid and Fennel Pasta with Lemon and Herbs, Linguine with Green Olive Sauce and Zesty Breadcrumbs, Pasta with Swordfish and Cherry Tomato Sauce, Pasta with Shrimp and San Marzano Tomatoes, Seafood Spaghetti with Mussels and Shrimp, Paccheri with Shellfish, Squid, and Tomatoes, Bucatini with Butter-Roasted Tomato Sauce, Pasta Salad with Spring Vegetables and Tomatoes, Fettuccine with Crab, Crème Fraîche, Lemon, and Tarragon, Soppressata Pasta with Delicata Squash and Thyme, Bucatini with Swiss Chard and Garlicky Breadcrumbs, Orecchiette with Buttermilk, Peas, and Pistachios, Pasta with Baby Artichokes, Mascarpone, and Hazelnuts.