Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
One of the things I like about twice-baked potatoes is that they are very versatile. They can be served as a complement to an entree, or they can be the main course with a salad. Either way, they are tasty.
Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
A pinch of saffron goes a long way to add flavor and intense color. The aromatic spice is expensive, and can be eliminated without sacrificing all the flavor. With or without the spice, this pasta and chicken soup recipe is low-cal and low-fat.
For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
We love homemade pizza, but get bored with the same old tomato sauce version. This white sauce is a nice change of pace. Its great for a chicken pizza and is also a good pasta sauce.
Salty feta plays off cherries' tart sweetness in this salad. Instead of crumbling the cheese, we coated balls with crunchy almonds for more texture and a nicer look.
