This comforting pasta lends itself to an easy late June lunch or dinner and is to be best enjoyed outside on a picnic blanket. As the days get longer and summer begins to show its face in the form of sun kisses and grass stains, make this meal to celebrate the produce of late June while maximizing your time outside. It will be ready in no time!
Read MoreA vegan take on an Italian-American classic can never fail you for a delicious plant-based dinner. The best part: you get to use your favorite sauce!
Read MoreThis twist on the classic penne alla vodka leaves out the vodka and still holds its rich, delicious flavor and consistency. The tomato and cheese make for a delightful pair, and red pepper flakes offer a nice kick!
Read MoreLooking for your new favorite noodle dish? This simple peanut sauce is wonderfully creamy with a perfect combination of salty, sweet, sour, and spicy.
Read MoreCaponata is a Sicilian favorite of fresh eggplant stewed with olives, garlic, tomatoes, herbs, and vegetables in an agrodolce (sweet-sour) sauce. Often served as a dip or appetizer, caponata has many variations. This version turns the base of stewed eggplant into a rustic, deeply-flavorful pasta sauce, creating a warm and comforting, yet elegant and refined pasta dish.
Read MoreBolognese, the classic Italian pasta dish, is a rustic and hearty ragout traditionally made with ground beef and a bounty of herbs and vegetables in a richly-flavored tomato sauce. In this version, meaty, creamy lentils stand in for the beef to create a satisfying, protein-packed entrée
Read MoreSpinach can be eaten raw or cooked, but it is best in this pasta dish when it is cooked just a little bit! Chili, garlic, and nutmeg add dimension and taste to your al dente pasta and help to transform your New Zealand spinach from a nutritious leafy green into a delicious dinner for two!
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