Skip to content

Top Navigation

Cooking Light Cooking Light
  • Recipes
  • Cooking 101
  • Eating Smart
  • Healthy Living
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
SUBSCRIBE
Pin FB

Explore Cooking Light

Cooking Light Cooking Light
  • Explore

    Explore

    • 31-Day Healthy Meal Plan

      Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Read More
    • Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less)

      Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. Read More
    • Our Favorite Healthy Air Fryer Recipes

      Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Read More
  • Recipes

    Recipes

    See All Recipes
    • Breakfast & Brunch
    • Lunch
    • Dinner
    • Drinks
    • Recipe Makeovers
    • Quick & Healthy
    • Diabetic
    • Gluten-Free
    • Vegetarian
    • Cooking Light Live
  • Cooking 101

    Cooking 101

    See All Cooking 101
    • Essential Ingredients
    • Cooking Techniques
    • Meet the Chef
    • Cooking Resources
    • Budget Friendly
    • Smart Choices
  • Eating Smart
  • Healthy Living

    Healthy Living

    See All Healthy Living
    • Weight-Loss
    • Health
    • Fitness
    • Home
    • Travel
    • Nutrition 101
  • News

Profile Menu

Your Account

Account

  • Email Preferences

Manage Your Subscription

  • All Access Subscribers
  • Magazine Subscribers
  • Cooking Light Diet Subscribers
Login
Logout
Sweepstakes

Follow Us

  1. Home
  2. Recipes
  3. Dinner Tonight: Pasta

Dinner Tonight: Pasta

October 07, 2009
Skip gallery slides
Pin
Credit: Photo: Randy Mayor
What's quicker than pasta? These simple dinners come together in a flash.
Start Slideshow

1 of 35

Pin
Facebook Tweet Email Send Text Message

Farfalle with Butternut Squash

Credit: Photo: Randy Mayor
View Recipe: Farfalle with Butternut Squash

Time: 40 minutes

Simple Sub: You can use regular balsamic vinegar in the pasta, though it may darken the dish. White wine vinegar would also work.

Serve with Browned Butter and Lemon Brussels Sprouts: Heat a large skillet over medium-high heat. Add ¼ cup water and 1½ pounds trimmed, halved Brussels sprouts to pan; cover and cook 5 minutes. Add 2 tablespoons unsalted butter, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to pan; cook, uncovered, 2 minutes. Increase heat to high; cook 1 minute, stirring frequently. Stir in 1 teaspoon grated lemon rind and 1 tablespoon fresh lemon juice. SERVES 6 (serving size: about 2/3 cup) CALORIES 84; FAT 4.2g (sat 2.5g); SODIUM 109mg

1 of 35

Advertisement
Advertisement

2 of 35

Pin
Facebook Tweet Email Send Text Message

Basil-Ricotta Ravioli with Spinach

Credit: Photo: Caitlin Bensel
View Recipe: Basil-Ricotta Ravioli with Spinach

Time: 35 minutes

Quick Chip: Brush leftover wonton wrappers with sesame oil, top with sesame seeds, and bake at 425°F for 4 minutes or until golden.

Serve with Blistered Balsamic Cherry Tomatoes

2 of 35

3 of 35

Pin
Facebook Tweet Email Send Text Message

Mostly Veggie Pasta with Sausage

Credit: Photo: Jennifer Causey
View Recipe: Mostly Veggie Pasta with Sausage

Time: 40 minutes

Sauce It: Beyond pasta, spoon this veggie-packed sauce over breaded and baked eggplant slices or roasted spaghetti squash halves.

Serve with Black Pepper-Parmesan Wedge Salad

3 of 35

Advertisement

4 of 35

Pin
Facebook Tweet Email Send Text Message

Sausage and Spinach Spaghetti Pie

Credit: Photo: Jennifer Causey
View Recipe: Sausage and Spinach Spaghetti Pie

Time: 40 minutes

Inexpensive Dinner: This budget-friendly dish (costing under $10) allows you to stretch a small amount of meat over several servings.

Serve with Crispy Garlic and Mushroom Green Beans

4 of 35

5 of 35

Pin
Facebook Tweet Email Send Text Message

Cheesy Skillet Gnocchi

Credit: Photo: Whitney Ott
View Recipe: Cheesy Skillet Gnocchi

Time: 25 minutes
Shopping Tip: Look for vine-ripened tomatoes in cooler months. They tend to be sweeter and juicier. 

Serve with Grape and Hazelnut Salad: Combine 1 tablespoon extra-virgin olive oil, 1 tablespoon white balsamic vinegar, and ½ teaspoon Dijon mustard in a large bowl, stirring with a whisk. Add 1 (5-ounce) package mixed salad greens, ? cup halved seedless red grapes, and 2 tablespoons coarsely chopped toasted hazelnuts; toss to coat. SERVES 4 (serving size: about 1 cup) CALORIES 71; FAT 5.6g (sat 0.6g); SODIUM 29mg

5 of 35

6 of 35

Pin
Facebook Tweet Email Send Text Message

Squash Ribbon Pasta with Herb Cream Sauce

Credit: Photo: Jennifer Causey
View Recipe: Squash Ribbon Pasta with Herb Cream Sauce

Time: 30 minutes

Simple Sub: The pasta gets a big, herbaceous hit from lots of fresh tarragon. Feel free to substitute fresh basil or parsley.

Serve with Spinach and Radicchio Salad with Lemon Vinaigrette

6 of 35

Advertisement
Advertisement
Advertisement

7 of 35

Pin
Facebook Tweet Email Send Text Message

Pasta with Roasted-Tomato Meat Sauce

Credit: Photo: Jason Wallis
View Recipe: Pasta with Roasted-Tomato Meat Sauce

Time: 40 minutes

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

7 of 35

8 of 35

Pin
Facebook Tweet Email Send Text Message

Penne with Asparagus, Pistachios, and Mint

Credit: Photo: Jennifer Causey
View Recipe: Penne with Asparagus, Pistachios, and Mint

Time: 25 minutes

Prep Pointer: Sauté the white parts of the green onions first to mellow their onion flavor. Stir the green parts in last for freshness.

Serve with Baby Greens and Artichoke Salad: Combine 4 teaspoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 2 teaspoons minced shallots, ½ teaspoon Dijon mustard, ½ teaspoon sugar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 1 (9-ounce) package frozen artichoke hearts, thawed and quartered, to juice mixture; toss to coat. Add 5 cups baby salad greens; toss. SERVES 4 (serving size: about 1¼ cups) CALORIES 88; FAT 5.3g (sat 0.6g, mono 3.3g, poly 0.5g); SODIUM 202mg

8 of 35

9 of 35

Pin
Facebook Tweet Email Send Text Message

Two-Cheese Mac and Cheese

Credit: Photo: Brian Woodcock
View Recipe: Two-Cheese Mac and Cheese

Time: 40 minutes

Flavor Hit: Unsalted stock adds rich flavor without the extra sodium.

Serve with Roasted Broccoli and Red Bell Pepper: Preheat oven to 400°. Place 6 cups broccoli florets, 1 sliced red bell pepper, 2 sliced garlic cloves, 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper on a jelly-roll pan; toss to coat. Bake vegetables at 400° for 10 minutes or until lightly browned, stirring after 5 minutes. CALORIES 105; FAT 7.3g (sat 1g); SODIUM 178mg

9 of 35

Advertisement
Advertisement
Advertisement

10 of 35

Pin
Facebook Tweet Email Send Text Message

Meatball and Ziti Bake

Credit: Photo: Romulo Yanes
View Recipe: Meatball and Ziti Bake

Time: 35 minutes

Simple Sub: Frozen artichoke hearts, thawed and quartered, will work in place of hearts of palm in the salad.

Serve with Spinach, Palm, and Pine Nut Salad

10 of 35

11 of 35

Pin
Facebook Tweet Email Send Text Message

Caprese Mac and Cheese

Credit: Photo: Randy Mayor
View Recipe: Caprese Mac and Cheese

Time: 30 minutes

Prep Pointer: You can use any short pasta you have on hand for this dish, such as large elbows or rotini, instead of the penne pasta. 

Serve with Chopped Tricolor Salad: Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon minced garlic, ½ teaspoon sugar, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl, stirring with a whisk. Add 2 cups thinly sliced baby spinach leaves, 1½ cups thinly sliced romaine lettuce, and 1 cup thinly sliced radicchio; toss to coat. Let stand 10 minutes before serving. SERVES 4 (serving size: 1¼ cups) CALORIES 74; FAT 6.8g (sat 1g); SODIUM 143mg

11 of 35

12 of 35

Pin
Facebook Tweet Email Send Text Message

Caramelized Cabbage with Whole-Wheat Penne and Provolone

Credit: Photo: Jennifer Causey
View Recipe: Caramelized Cabbage with Whole-Wheat Penne and Provolone

Time: 35 minutes

Shop It: Aged provolone (provolone piccante) is sharper and saltier than unaged; it pairs well with spicy food. You can also sub Asiago.

Serve with Shaved Radish and Pine Nut Salad

12 of 35

Advertisement
Advertisement
Advertisement

13 of 35

Pin
Facebook Tweet Email Send Text Message

Wild Mushroom Farfalle

Credit: Photo: Greg Dupree
View Recipe: Wild Mushroom Farfalle

Time: 35 minutes

Simple Sub: Packaged mushroom blends usually include oyster, shiitake, and cremini. You can use just cremini, if you like.

Serve with Braised Balsamic Endive and Radicchio

13 of 35

14 of 35

Pin
Facebook Tweet Email Send Text Message

Grilled Chicken Florentine Pasta

Credit: Photo: Mary Britton Senseney/Wonderful Machine
View Recipe: Grilled Chicken Florentine Pasta

Time: 40 minutes

Budget Buy: Bone-in chicken breasts cost less than boneless.

Serve with Grilled Broccolini: Preheat grill to medium-high. Combine 1 teaspoon canola oil, 1⁄2 teaspoon crushed red pepper, 14⁄ teaspoon salt, and 1 pound trimmed Broccolini in a large bowl; toss to coat. Place in a grill basket; grill 4 minutes on each side or until lightly browned. CALORIES 58; FAT 1.2g (sat 0.1g); SODIUM 181mg

14 of 35

15 of 35

Pin
Facebook Tweet Email Send Text Message

Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Credit: Photo: Johnny Autry and Randy Mayor
View Recipe: Creamy Butternut, Blue Cheese, and Walnut Cavatappi

Time: 40 minutes

Kid Tweak: Substitute milder goat cheese for the blue cheese.

Serve with Garlic Hericots Verts: Preheat oven to 425°. Combine 1 teaspoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 4 sliced garlic cloves, and 1½ pounds trimmed haricots verts on a baking sheet, and toss to coat. Bake at 425° for 15 minutes or until tender, stirring once. CALORIES 45; FAT 0.9g (sat 0.1g); SODIUM 87mg

15 of 35

Advertisement
Advertisement
Advertisement

16 of 35

Pin
Facebook Tweet Email Send Text Message

Garden Alfredo with Chicken

Credit: Photo: Johnny Autry
View Recipe: Garden Alfredo with Chicken

Time: 40 minutes

Simple Sub: You can use linguine instead of pappardelle.

Serve with Arugula-Tomato Salad: Combine 2 tablespoons champagne vinegar, 1 tablespoon extra-virgin olive oil, ½ teaspoon Dijon mustard, ¼ teaspoon black pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 6 ounces baby arugula, 1 pint halved grape tomatoes, and 1/3 cup vertically sliced red onion; toss to coat. CALORIES 61; FAT 3.7g (sat 0.5g); SODIUM 104mg

16 of 35

17 of 35

Pin
Facebook Tweet Email Send Text Message

Chinese Noodle Salad with Sesame Dressing

Credit: Photo: Johnny Autry
View Recipe: Chinese Noodle Salad with Sesame Dressing

Time: 40 minutes

Time-Saver: Grab packaged, trimmed snap peas from your produce department.

Serve with Tangy Pickled Cucumber: Combine ¼ cup seasoned rice vinegar and 1 tablespoon brown sugar in a medium bowl. Add 2 cups thinly sliced English cucumber, tossing gently to coat. Chill. Serves 4 (serving size: about 1/2 cup). CALORIES 27; FAT 0.1g (sat 0g); SODIUM 225mg

17 of 35

18 of 35

Pin
Facebook Tweet Email Send Text Message

Greek Pasta with Meatballs

Credit: Randy Mayor
View Recipe: Greek Pasta with Meatballs

Time: 40 minutes

Simple Sub: Substitute ground beef or turkey for lamb; add more breadcrumbs as needed.

Serve with Fennel-Onion Salad: Combine 2 cups vertically sliced fennel bulb and ½ cup vertically sliced red onion in a medium bowl. Combine 1 ½ tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ¼ teaspoon Dijon mustard. Drizzle over salad; toss to combine.

18 of 35

Advertisement
Advertisement
Advertisement

19 of 35

Pin
Facebook Tweet Email Send Text Message

Baked Mac and Cheese

Credit: Photo: John Autry
View Recipe: Baked Mac and Cheese

Time: 40 minutes

Great Technique: Blending the cottage cheese creates a smooth, silky sauce.

Serve with Spinach Salad: Combine 8 cups baby spinach, 2 cups halved cherry tomatoes, and ¾ cup vertically sliced red onion in a large bowl. Combine ¼ cup white wine vinegar, 2 tablespoons olive oil, 1 tablespoon minced fresh oregano, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pour over spinach mixture; toss gently to combine. Serves 6 (serving size: about 1 cup). CALORIES 69; FAT 4.6g (sat 0.6g); SODIUM 104mg

19 of 35

20 of 35

Pin
Facebook Tweet Email Send Text Message

Fresh Tomato, Sausage, and Pecorino Pasta

Credit: Randy Mayor
View Recipe: Fresh Tomato, Sausage, and Pecorino Pasta

Time: 40 minutes

Simple Sub: Any short pasta―tubes such as mostaccioli or ziti, or shapes such as campanelle or rotini―will work in this dish.

Serve with Lemony Green Beans: Steam 1 pound trimmed green beans 5 minutes or until crisp-tender. Drain and rinse with cold water; drain and place in a bowl. Add 1 teaspoon grated lemon rind, 1 tablespoon fresh lemon juice, 1 ½ teaspoons extra-virgin olive oil, ½ teaspoon salt and ¼ teaspoon black pepper; toss well.

20 of 35

21 of 35

Pin
Facebook Tweet Email Send Text Message

Linguine with Clams and Fresh Herbs

Credit: Photo: Ellie Miller
View Recipe: Linguine with Clams and Fresh Herbs

Time: 30 minutes

Prep Pointer: Scrub the littleneck shells before cooking to remove any sand or grit.

Serve with Baby Romaine Salad: Combine 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Drizzle mixture over 6 cups baby romaine lettuce leaves; toss well to coat. Yield: 4 servings. CALORIES 63; FAT 3.7g (sat 0.5g); SODIUM 185mg

21 of 35

Advertisement
Advertisement
Advertisement

22 of 35

Pin
Facebook Tweet Email Send Text Message

Shrimp and Pine Nut Spaghetti

Credit: Kana Okada
View Recipe: Shrimp and Pine Nut Spaghetti

Time: 30 minutes

Time-Saver: Buy prepeeled and deveined shrimp from the seafood counter.

Serve with Wilted Tomatoes: Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 pints grape tomatoes, and sauté for 3 minutes or until skins begin to burst. Stir in 1 teaspoon balsamic vinegar, 1⁄8 teaspoon salt, and 1⁄8 teaspoon black pepper.

22 of 35

23 of 35

Pin
Facebook Tweet Email Send Text Message

Noodles with Roast Pork and Almond Sauce

Credit: Kana Okada
View Recipe: Noodles with Roast Pork and Almond Sauce

Time: 40 minutes

Time-Saver: Use bottled ground fresh ginger, found in the produce section.

Serve with Honey Oranges: Peel and section 4 large oranges over a bowl, reserving excess juice. Combine juice, 1 tablespoon honey, and a dash of ground ­allspice; stir with a whisk. Add orange ­sections to honey mixture; toss to coat.

23 of 35

24 of 35

Pin
Facebook Tweet Email Send Text Message

Shrimp Fettuccine Alfredo

Credit: Photo: John Autry & Randy Mayor
View Recipe: Shrimp Fettuccine Alfredo

Time: 40 minutes

Vegetarian Swap: Substitute 10 ounces sliced mushrooms for shrimp.

Serve with Roasted Asparagus: Combine 2 teaspoons olive oil, ¼ teaspoon salt, 1/8 teaspoon ground red pepper, and 1 pound trimmed asparagus on a jelly-roll pan. Bake at 450° for 6 minutes or until crisp-tender. Serve with lemon wedges. Serves 4. CALORIES 43; FAT 2.4g (sat 0.4g); SODIUM 150mg

24 of 35

Advertisement
Advertisement
Advertisement

25 of 35

Pin
Facebook Tweet Email Send Text Message

Spanish Spaghetti with Olives

Credit: Becky Luigart-Stayner
View Recipe: Spanish Spaghetti with Olives

READER FAVORITE!  

Time: 30 minutes

Kid Pleaser: Sub chicken broth for sherry, and either omit the olives or change to milder black ones.

Serve with Pear, Date, and Manchego Salad: Arrange 1 cup gourmet salad greens on each of 4 plates. Finely chop 2 ripe Bosc pears; toss with 2 teaspoons lemon juice. Divide pears, 6 finely chopped dates, and 2 tablespoons chopped walnuts evenlyh among salads. Combine 1 ½ tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, ¼ teaspoon salt, and 1/8 teaspoon black pepper; stirk with a whisk. Drizzle evenly over salads. Top each salad with ½ ounce shaved Manchego cheese.

25 of 35

26 of 35

Pin
Facebook Tweet Email Send Text Message

Antipasto-Style Penne

Credit: Becky Luigart-Stayner
View Recipe: Antipasto-Style Penne

Time: 40 minutes

Vegetarian Swap: Omit prosciutto; add 2 ounces cubed provolone.

Serve with Lemon-Garlic Broccoli Rabe: Heat a large skillet over medium-high heat. Add ¼ cup water and 1¼ pounds trimmed broccoli rabe to pan. Cover and cook 3 minutes. Add 2 tablespoons olive oil, ¼ teaspoon crushed red pepper, and 2 minced garlic cloves. Cook, uncovered, 2 minutes or until broccoli rabe is tender. Remove from heat, and stir in 2 teaspoons grated lemon rind, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.

26 of 35

27 of 35

Pin
Facebook Tweet Email Send Text Message

Farfalle with Lamb Ragù, Ricotta, and Mint

Credit: Randy Mayor
View Recipe: Farfalle with Lamb Ragù, Ricotta, and Mint

Time: 40 minutes

Leaner Lamb: Prepackaged supermarket ground lamb can have a high fat content; ask your butcher to grind a lean cut for you.

Serve with Baby Greens Salad: Combine 2 teaspoons fresh lemon juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon kosher salt, and 1⁄8 teaspoon black pepper in a large bowl, stirring well with a whisk. Whisk in 1½ tablespoons extra- virgin olive oil. Add 1 (5-ounce) package baby greens; toss gently to coat.

27 of 35

Advertisement
Advertisement
Advertisement

28 of 35

Pin
Facebook Tweet Email Send Text Message

Pasta with Asparagus, Pancetta, and Pine Nuts

Credit: Randy Mayor
View Recipe: Pasta with Asparagus, Pancetta, and Pine Nuts

Time: 40 minutes

Buy the Best: Look for asparagus that’s firm and brightly colored with tightly packed tips.

Serve with White Bean and Thyme Crostini: Arrange 8 (¼-inch-thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil. Bake at 475° for 4 minutes or until golden. Sauté ½ teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant. Stir in 1⁄3 cup rinsed and drained cannellini beans, 1⁄8 teaspoon kosher salt, and 1⁄8 teaspoon black pepper; mash with a fork. Add 1 tablespoon warm water and ½ teaspoon fresh lemon juice. Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves.

28 of 35

29 of 35

Pin
Facebook Tweet Email Send Text Message

Spaghetti with Sausage and Simple Tomato Sauce

Credit: Photo: Romulo Yanes
View Recipe: Spaghetti with Sausage and Simple Tomato Sauce

Time: 30 minutes

Make-Ahead Tip: Prepare the sauce up to three days ahead.

Serve with Mixed Greens Salad: Combine 1 tablespoon fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon sugar, and ¼ teaspoon black pepper in a medium bowl. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk. Drizzle dressing over 4 cups mixed microgreens and 2 cups trimmed watercress; toss to coat.

29 of 35

30 of 35

Pin
Facebook Tweet Email Send Text Message

Farfalle with Tomatoes, Onions, and Spinach

Credit: Photo: John Autry
View Recipe: Farfalle with Tomatoes, Onions, and Spinach

Time: 40 minutes

Prep Pointer: Vertically sliced onions (as opposed to rings) separate nicely and meld better with the pasta.

Serve with Olive Flatbread: Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with ⅓ cup chopped kala-mata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.

30 of 35

Advertisement
Advertisement
Advertisement

31 of 35

Pin
Facebook Tweet Email Send Text Message

Chicken with Lemon-Leek Linguine

Credit: Photo: John Autry
View Recipe: Chicken with Lemon-Leek Linguine

Time: 30 minutes

Prep Pointer: Leeks can be full of grit, so it's a good idea to rinse well after slicing.

Serve with Mixed Greens Salad: Combine 1 tablespoon olive oil, 2 teaspoons white wine vinegar, 1/2 teaspoon Dijon mustard, and a dash of salt. Add 4 cups mixed baby greens; toss. Yield: 4 servings. CALORIES 40; FAT 3.5g (sat 0.5g); SODIUM 66mg

31 of 35

32 of 35

Pin
Facebook Tweet Email Send Text Message

Shrimp Florentine Pasta

Credit: Photo: Johnny Autry
View Recipe: Shrimp Florentine Pasta

Time: 40 minutes

Time-Saver: Purchase peeled and deveined shrimp from your fishmonger.

Serve with Cherry Tomato Caprese Salad: Combine 1 tablespoon white wine vinegar, 1 tablespoon extra-virgin olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a medium bowl, stirring well with a whisk. Add 1 pint halved heirloom cherry tomatoes, ¼ cup fresh basil leaves, and ¼ cup halved miniature mozzarella balls. Toss to combine. Serves 4 (serving size: about 1/2 cup). CALORIES 84; FAT 6.8g (sat 2.5g); SODIUM 132mg

32 of 35

33 of 35

Pin
Facebook Tweet Email Send Text Message

Quick Beef Stroganoff

Credit: Photo: Johnny Autry and Randy Mayor
View Recipe: Quick Beef Stroganoff

Time: 40 minutes

Simple Swap: Sub slightly more-tender sirloin for flank steak.

Serve with Grainy Mustard Brussels Sprouts: Halve 16 Brussels sprouts; place in a saucepan with 2/3 cup water. Bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in 1 tablespoon whole-grain mustard, 1 tablespoon butter, ¼ teaspoon black pepper, and 1/8 teaspoon salt. CALORIES 67; FAT 3.3g (sat 1.9g); SODIUM 143mg

33 of 35

Advertisement
Advertisement
Advertisement

34 of 35

Pin
Facebook Tweet Email Send Text Message

Tortellini with Snap Peas and Pesto

Credit: Photo: Stephen Devries
View Recipe: Tortellini with Snap Peas and Pesto

Time: 25 minutes

Kid Tweaks: Omit the anchovy in the dressing, and sub romaine for radicchio.

Serve with Radicchio Caesar Salad: Combine 3 tablespoons canola mayonnaise, 1 1/2 tablespoons fresh lemon juice, 1/2 teaspoon black pepper, 2 minced garlic cloves, and 1 minced anchovy fillet in a large bowl. Add 2 1/2 cups baby spinach leaves; toss to coat. Top with 5 teaspoons grated Parmesan cheese. CALORIES 77; FAT 4.5g (sat 0.4g); SODIUM 246mg

34 of 35

35 of 35

Pin
Facebook Tweet Email Send Text Message

Shrimp with Miso-Ginger Sauce

Credit: Photo: Randy Mayor
View Recipe: Shrimp with Miso-Ginger Sauce

Time: 25 minutes

Prep Pointer: Shaved carrot ribbons absorb more dressing than coins yet stay crisp. They're also more fun to eat.

Serve with Cucumber and Shaved Carrot Salad: Combine 1 tablespoon olive oil, 1 tablespoon rice vinegar, ¼ teaspoon sugar, ¼ teaspoon kosher salt, and 1/8 teaspoon crushed red pepper in a large bowl, stirring with a whisk until sugar dissolves. Shave 2 peeled medium carrots into thin strips using a vegetable peeler. Combine carrot, 1½ cups shaved English cucumber, and 2 tablespoons thinly sliced shallot. Add carrot and cucumber mixture to rice vinegar mixture; toss to coat. Serve immediately. SERVES 4 (serving size: about ½ cup) CALORIES 53; FAT 3.5g (sat 0.5g); SODIUM 143mg

35 of 35

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

    Share the Gallery

    Pinterest Facebook
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 35 Farfalle with Butternut Squash
    2 of 35 Basil-Ricotta Ravioli with Spinach
    3 of 35 Mostly Veggie Pasta with Sausage
    4 of 35 Sausage and Spinach Spaghetti Pie
    5 of 35 Cheesy Skillet Gnocchi
    6 of 35 Squash Ribbon Pasta with Herb Cream Sauce
    7 of 35 Pasta with Roasted-Tomato Meat Sauce
    8 of 35 Penne with Asparagus, Pistachios, and Mint
    9 of 35 Two-Cheese Mac and Cheese
    10 of 35 Meatball and Ziti Bake
    11 of 35 Caprese Mac and Cheese
    12 of 35 Caramelized Cabbage with Whole-Wheat Penne and Provolone
    13 of 35 Wild Mushroom Farfalle
    14 of 35 Grilled Chicken Florentine Pasta
    15 of 35 Creamy Butternut, Blue Cheese, and Walnut Cavatappi
    16 of 35 Garden Alfredo with Chicken
    17 of 35 Chinese Noodle Salad with Sesame Dressing
    18 of 35 Greek Pasta with Meatballs
    19 of 35 Baked Mac and Cheese
    20 of 35 Fresh Tomato, Sausage, and Pecorino Pasta
    21 of 35 Linguine with Clams and Fresh Herbs
    22 of 35 Shrimp and Pine Nut Spaghetti
    23 of 35 Noodles with Roast Pork and Almond Sauce
    24 of 35 Shrimp Fettuccine Alfredo
    25 of 35 Spanish Spaghetti with Olives
    26 of 35 Antipasto-Style Penne
    27 of 35 Farfalle with Lamb Ragù, Ricotta, and Mint
    28 of 35 Pasta with Asparagus, Pancetta, and Pine Nuts
    29 of 35 Spaghetti with Sausage and Simple Tomato Sauce
    30 of 35 Farfalle with Tomatoes, Onions, and Spinach
    31 of 35 Chicken with Lemon-Leek Linguine
    32 of 35 Shrimp Florentine Pasta
    33 of 35 Quick Beef Stroganoff
    34 of 35 Tortellini with Snap Peas and Pesto
    35 of 35 Shrimp with Miso-Ginger Sauce

    Share & More

    Facebook Tweet Email Send Text Message
    Cooking Light

    Magazines & More

    Learn More

    • Customer Service this link opens in a new tab
    • Advertise

    Connect

    MeredithCooking Light is part of the Allrecipes Food Group. © Copyright 2023 Meredith Corporation. All Rights Reserved. Cooking Light may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Cooking Light. All rights reserved. Printed from https://www.cookinglight.com

    View image

    Dinner Tonight: Pasta
    this link is to an external site that may or may not meet accessibility guidelines.