I’ll admit, this one is right up there if you don’t tell the others. Dinner is simply amazing with the delicious light cream ...

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right.

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...

"The colorful play of spring vegetables makes it as pleasing ... This plant-based pasta primavera from recipe developer Ann Taylor Pittman uses pine nuts and macadamia milk (make sure you buy ...

She writes and edits recipe ... pasta and sauce are on the table in an hour. Ann Taylor Pittman uses pine nuts and unsweetened macadamia milk to achieve the creamy texture for this pasta primavera.

This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g ...

When coming up with your Easter recipe menus, there are so many ... make a superb Easter appetizer to a spring-inspired veggie pasta primavera, your guests will love your Easter feast if you ...

This healthy pasta primavera is brimming with spring vegetables and very quick to make. Use fresh peas if you can get them. Each serving provides 440kcal, 17g protein, 41g carbohydrate (of which ...

COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is ...