Serve with Garlic Shrimp.
- plain whole-mill yogurt
- Coarse salt and freshly ground pepper
- spaghetti
I have made this with whole wheat linguini as well…works great!
- 28oz can diced tomatoes
- salt
- linguini
- olive oil
- feta cheese
- chopped fresh or 1 teaspoon dried rubbed sage
- salt
- black pepper
- olive oil
- dark brown sugar
- brown sugar
- rice vinegar
- chile paste with garlic
- olive oil
- olive oil
- black pepper
- kosher salt
- pine nuts
- dried pasta
- kosher salt
- black pepper
- dark brown sugar
- salt
- chopped fresh or 1 teaspoon dried rubbed sage
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.
- table salt
- table salt
- campanelli
- balsamic vinegar
- extra-virgin olive oil
- ground black pepper
- red pepper flakes
- chopped fresh basil
- lemon juice
- shaved Pecorino Romano
The use of store-bought pesto sauce makes this dish a snap. Throw it together while your Layered Mexican Chicken bakes during our Cook Once, Eat All Week series.
POINTS® Value: 7
Level of Difficulty: Easy
- uncooked multi-colored rotini
This garlic-fragrant dish is pretty healthy as it stands. You could make it slightly more so by halving or cutting out the wine; the lemon juice and zest add enough acid to the broth. And, of course, make that pound of noodles serve six, not four, people.
- drained capers
- extra-virgin olive oil
- minced fresh rosemary
- Zest and juice of 1 lemon
- chicken broth
- Marsala or white wine
- Salt and freshly ground black pepper
- olive oil
- whole heads of garlic
Here’s a quick and simple one-skillet dinner that proves the versatility of pasta in the American kitchen. Buttermilk and zesty chili powder add Southwestern flair and unique flavor to this delightful dish. Serve with sour cream or shredded cheddar cheese sprinkled on top, and add a dark green salad for a complete, hearty meal.
- favorite tomato salsa
- extra virgin olive oil
- lean ground beef
- buttermilk
- salt