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 Breakfast Empanadas with Chipotle Cream recipe contains pork sausage, philadelphia cream cheese, philadelphia cream cheese, sour cream, egg and more.
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 recipe features a surprise ingredient–green grapes–that adds the just-right amount of sweetness to the simple, two-step pasta dinner. Serve with pan-grilled asparagus.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
