Pasta Entrées
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please at the dinner table in late spring and early summer. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Read More→
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Pasta combined with hummus might be offbeat, but it works quite well. It makes a good picnic dish, since it’s so sturdy and quite good at room temperature. Read More→
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The sauce for this lively fusion dish is made with fresh tomatillos. Once an exclusive domain of specialty markets, they are now available in the produce section of well-stocked supermarkets. Tomatillos will remind you of small green tomatoes and have a distinct, though not spicy, flavor. Read More→
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Though this dish calls for only a half-pound of pasta, it’s so chock-full of vegetables (as well as kidney beans) that it makes a heaping quantity. It’s a great dish to make in very late summer or early fall. Have all the vegetables cut and ready to cook before beginning to cook the pasta. Read More→
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Soy “sausage” lends a distinctive heartiness to many types of dishes. This composite inspiration is a case in point.
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Pasta with pesto, potatoes, and green beans is a classic rustic Italian combination. It may seem odd to combine pasta and potatoes, but it does work well, and is extra hearty. Read More→
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Mushroom lovers will revel in this simple yet elegant preparation of ribbon noodles and creamy sauce.
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