Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.
Ravioli salads are the best! Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest.
Everything I know about making homemade pasta. Four ingredients! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now.
A tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak.
If you have an endless supply of zucchini right now, this is your recipe. A simple, garlic-boosted pasta, it uses two pounds of zucchini, and is endlessly adaptable.
Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients - lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential.
From the Pasta Grannies series, this is a simple pasta with a special sauce made from a quick puree of sun-dried tomatoes, black olives, parsley, and garlic. It's fast, strong, adaptable, and doesn't disappoint.
Everyone needs a go-to lasagna recipe. A great one. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering.
Poach a whole head of cauliflower in an olive-oil dappled, chile-spiked, beer-based broth, then wedge it & roast it until golden-crusted and butter tender.