Caramelized Cabbage with Whole-Wheat Penne and Provolone
Pasta comes in a wide variety of shapes and sizes, but generally speaking, it can be divided into two broad categories (short and strand) that are usually paired with specific sauces and toppings. Both types of pasta come in whole-wheat versions, which offer a great way to add some whole grains to your diet.
This pasta toss is inspired by a similar dish at Franny's restaurant in Brooklyn. The cabbage caramelizes in the pan and becomes just tender enough to bind with the pasta without losing its toothsomeness. Fresh red chile is a must for a pop of color and heat—don't skip it.
Pretty "Parslied" Spaghetti
Leftover flat-leaf parsley is likely lurking in your crisper. This unassuming herb has a bright, grassy personality that, combined with cheese, garlic, and good olive oil, makes this dish sing. Try embellishing with lemon zest, toasted nuts, sun-dried tomatoes in oil, or even sardines.
Fettuccine Alfredo with Asparagus
Cut the heavy cream and save a day's worth of sat fat with this cheesy, veggie-packed pasta.
Roasting tomatoes intensifies their sweetness. We also tested this recipe with grated Parmigiano-Reggiano—it’s a splurge that makes the difference.
Baked Vegetable Lasagna
To help ensure that the cheesy layer remains moist and creamy, don’t press out the extra water from the tofu. Serve the lasagna with breadsticks and a green salad.
Tomato and Asparagus "Carbonara"
Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
Creamy Rigatoni with Gruyère and Brie
You can substitute your favorite Swiss cheese for the Gruyère, and most soft-ripened cheeses can work in place of the Brie—just be sure to remove the rind.
Ravioli with Herbed Ricotta Filling
The delicate sauce allows the ravioli to be the star of this recipe. You can shape the pasta and freeze it for up to a month before cooking.
Potato Gnocchi with Lemon-Thyme Sauce
To form the gnocchi, work with one piece of dough at a time (cover remaining dough to prevent drying). Using your thumb, roll the dough piece down the tines of a lightly floured fork. Gnocchi will have ridges on one side and an indentation on the other. Place gnocchi on a baking sheet coated with cooking spray.
Spicy Malaysian-Style Stir-Fried Noodles
Blazing chile paste and sweet bean sauce, a salty-sugary brew of fermented soybeans, mix to render incomparable flavor. If you can’t find sweet bean sauce, try hoisin sauce.
Bucatini with Mushrooms
Bucatini, which is a fat, hollow noodle like spaghetti, adds heft to this dish and carries the sauce well.
Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs
Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.
Golden Beet Pasta with Basil-Almond Pesto
Embrace whole grains with a whole-wheat pasta bowl. This bright, earthy springtime dish uses the entire beet—stems, leaves, and all.
Soba Noodles with Miso-Glazed Tofu and Vegetables
Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.