What's quicker than pasta? These simple dinners come together in a flash.
Flavor Hit: Don't skip the anchovies in this recipe—they add a savory, salty layer to the sauce.
Serve with Mint and Pea Pesto on Toasted Baguette: Preheat broiler to high. Slice 4 ounces baguette into 8 (½-inch-thick) slices. Place bread in a single layer on a baking sheet. Broil 2 minutes or until browned. Combine ½ cup basil leaves, ½ cup mint leaves, ¼ cup thawed frozen green peas, 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/8 teaspoon salt, and 2 garlic cloves in a mini food processor; pulse until smooth. Spread about 1 tablespoon pesto on each bread slice. CALORIES 147; FAT 6.9g (sat 1g); SODIUM 268mg