Roasted Red Pepper and Basil Pesto Penne #Diet

Roasted red pepper and basil pesto penne pasta. I love all things roasted red pepper, can't wait to try this.

Butternut squash carbonara with fried sage and caramelized onions

Butternut Squash Carbonara with Fried Sage and Caramelized Onions

butternut squash carbonara with caramelized onions & fried sage by katie at the kitchen door

#MeatlessMonday just got a lot tastier! These creamy, zesty noodles will rock your world. http://nyti.ms/2ozJCKg via @The New York Times Food

Creamy Lemon Pasta

This astonishingly delicious pasta dish is surprisingly easy to make Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil Pour over freshly cooked egg noodles, add fresh lemon juice and toss

Garlic Butter Asparagus Pasta - Orzo pasta and fresh asparagus tossed in a garlic butter sauce and parmesan cheese.  It's a 20-minute, garlicky and cheesy pasta dinner! Get the recipe on diethood.com

Garlic Butter Asparagus Pasta - Orzo pasta and fresh asparagus tossed in a garlic butter sauce and parmesan cheese. YUM served with garlic shrimp parmesan

NYT Cooking: This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Mario Batali’s Penne all’Arrabbiata

NYT Cooking: Mario Batali’s Penne all’Arrabbiata. It’s basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.

Food Mood

Pasta Primavera with Asparagus and Peas Recipe

clock
20 minutes
Ingredients
Vegetarian
∙ Serves 4
Produce
  • 1/2 lb Asparagus
  • 3/4 cup English peas, fresh
  • 2 Garlic cloves
  • 3 tbsp Parsley
  • 1/4 cup Spring onion
  • 1/4 lb Sugar snap peas, stems
  • 1 tbsp Tarragon
Pasta & Grains
  • 12 oz Fettuccine or tagliatelle
Baking & Spices
  • 1 Black pepper
  • 1/2 tsp Sea salt, fine
Dairy
  • 2 tbsp Butter, unsalted
  • 1/2 cup Creme fraiche or whole milk greek yogurt
  • 2/3 cup Parmigiano-reggiano, grated
NYT Cooking: This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it

More like this

Pinterest
Search