Though weekends are reserved for making fresh pasta or braising a pot roast, Cooking Light staffers turn to quick and easy ideas during the week. Here are some of our favorite go-to meals.
Photo: Beau Gustafson
“In a pinch in the colder months, I like to roast cauliflower in a 450° oven for about half an hour til it’s nice and brown, then toss it with some hot cooked pasta, extra-virgin olive oil, red pepper flakes, grated lemon rind, parm-regg, chopped parsley, and capers.”—Timothy Q. Cebula, Associate Food Editor
Use your favorite shaped pasta and if desired, throw in some lean protein (like turkey sausage or chicken) to create Tim's dish.