This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.
Cioppino (San Francisco style fish stew) - When you have a houseful, whip up a potful of Cioppino to treat family and friends. This San Francisco-style fish stew is nutritious and delicious--shrimp is high in omega-3s and low in mercury.
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
This salad bar classic gets updated with multi-grain pasta and reduced-fat ingredients, less mayo and fewer eggs. Yet it disappears just as fast as the original.
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
This satisfying pasta bake is quick to make and will please young and old alike. Add a salad and breadsticks, and you're ready for company. —Betty Rabe, Mahtomedi, Minnesota
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
