Ingredients 1 lb. dried spaghetti or other pastaKosher salt21/2 cups Summer Tomato Sauce (recipe on the facing page)2 Tbs. chopped fresh basil leavesFreshly grated ParmigianoReggiano, for serving Nutrition 300 CALORIES11G PROTEIN40G CARB13G TOTALFAT4.5GSATFAT4G MONOFAT2.5G POLYFAT0 MG CHOL520 MG SODIUM12G FIBER DIRECTIONS Serve…Read More »
Ingredients 3/4 lb. dried spaghetti3 Tbs. extra-virgin olive oil1/2 cup unsalted butter3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch piecesKosher salt and freshly ground black pepper2/3 cup loosely packed fresh sage leaves1/3 cup…Read More »
Ingredients Kosher salt and freshly ground black pepper1 lb. dried fettuccine1 cup Walnut-Parsley Pesto (recipe below)10 oil-packed sun-dried tomatoes, thinly sliced2 tsp. freshly squeezed lemon juice; more to taste6 Tbs. freshly grated Parmigiano-Reggiano Nutrition 500 CALORIES18G PROTEIN60G CARB22G TOTAL FAT5G SAT FAT10G…Read More »
Ingredients 3/4 oz. dried porcini or dried shiitake mushrooms21/2 to 3 cups lower-salt canned chicken broth2 Tbs. extra-virgin olive oil1 small red onion, finely dicedKosher salt and freshly ground black pepper1/2 lb. dried elbows1 cup frozen peas1/2 cup grated ParmigianoReggiano2 Tbs. unsalted…Read More »
Ingredients 1/3 cup olive oil8 slices bacon, chopped2 medium onions, thinly sliced10 pepperoncini, drained, seeded and chopped3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)1/4 tsp. kosher salt1 lb. dried capellini3/4 cup freshly grated Parmigiano-Reggiano1/3 cup chopped fresh flat-leaf parsley…Read More »
12 oz. dried spaghetti Kosher salt 1 Tbs. extra-virgin olive oil 1 Tbs. unsalted butter 1 large shallot, finely chopped 1 lb. mixed mushrooms, cleaned, trimmed, and sliced 1/4 inch thick Freshly ground black pepper 2 Tbs. tawny port 1/2 cup heavy…Read More »