Makes 4 servings, about 1 1/2 cups each
TOTAL TIME: 20 minutes
The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner’s on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini. Read more…
Serves: 4 Edit
Total Time: 30 min
If you can’t find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market’s salad bar and create your own mix. Read more…
Makes 4 servings, 1 1/2 cups each
TOTAL TIME: 40 minutes
Fresh corn kernels give spaghetti and clams a hint of summer clambake. Look for minced fresh clams or clam strips at the seafood counter in your market. Read more…
Makes 6 servings, 1 1/2 cups each
TOTAL TIME: 35 minutes
The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert. Read more…
Yields: 6 servings, about 1 1/3 cups each
Total Time: 35 min Read more…
Makes 6 servings, about 1 1/3 cups each
TOTAL TIME: 40 minutes
Very finely chopping onion, mushrooms and carrots in the food processor is not only fast—it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad. Read more…
Makes 8 servings
TOTAL TIME: 2 hours
Here’s an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart. Read more…
12 servings
Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner. Read more…
Makes 4 servings, about 1 3/4 cups each
TOTAL TIME: 30 minutes
Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad. Read more…
Makes 4 servings, about 3/4 cup sauce each
TOTAL TIME: 40 minutes
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread. Read more…