Serve it with pita chips and crunchy vegetables or spread it on a sandwich. Add spinach and chives and pulse until incorporated. Tips Make Ahead Tip: Cover and refrigerate for up to 3 days. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

This might be one of the creamiest light pasta dishes you’ve ever had! The mascarpone cheese adds a richness to the spinach pasta that’s unexpectedespecially in a healthy pasta recipe. Drain, reserving 1 cup cooking water. Stir until cheese has melted and mixture is combined, about 1 1/2 minutes. Add additional cooking liquid as needed to loosen sauce. Divide pasta among 4 bowls. Sprinkle with lemon zest and, if desired, crushed red pepper....

Paired with beans, it makes a filling vegetarian meal. Add the spinach and kale and cook until tender, about 3 minutes. With tongs or a slotted spoon, transfer the greens to a colander and rinse under cold water. Wrap in a clean towel and squeeze out as much liquid as possible. Keep the water boiling. Add pasta to the boiling water and cook al dente according to package instructions. Reserve 1/4 cup of the pasta water; drain the cooked pasta and return to the pot....

Preheat broiler to high. Line a rimmed baking sheet with foil. Place salmon skin-side down on the prepared baking sheet. Photo: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating once from front to back, until opaque in the center, 8 to 10 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, for 1 minute....

This easy pasta bake is perfect for feeding a crowd. Bring a large pot of water to a boil. Add pasta and cook according to package directions; drain and transfer to a large heatproof mixing bowl. Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss Place sun-dried tomatoes, tomato oil, shallots and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the shallots soften, about 3 minutes....

Loaded with umami from tomatoes, creaminess (and fiber!) from beans and bright flavor and satisfying mouthfeel from lemon, this vegetarian-friendly soup is super delicious. And it could be on your table in 30 minutes. Photo: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes. Add garlic and basil; cook, stirring, for 1 minute....

Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes. Simmer until the tortellini are tender, 4 to 7 minutes. Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup....

This creamy tortellini vegetable soup is the perfect weeknight dinner for chilly nights. This soup is comforting and cozy without feeling heavy. Keep reading for our expert tips, including how to tell when the tortellini are finished cooking. Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute. Divide among 6 bowls; garnish with additional basil, if desired....

This creamy vegan watermelon smoothie has a subtle coconut flavor thanks to coconut-milk yogurt. Strawberries add color and banana adds a smooth texture while letting the watermelon flavor shine through. Freeze until completely frozen, at least 2 hours or up to 12 hours. Victor Protasio Cut banana in half crosswise; peel 1 banana half and set aside. (Reserve the remaining banana half for another use.) Process until completely smooth and creamy, about 1 minute, stopping to scrape down sides as needed....

Rinse well under cool running water. Place in a large heavy saucepan. (Makes about 4 1/2 cups.) See Stovetop Variation.) Microwave on High, uncovered, for 3 minutes. Stir in 1 1/4 cups cooked wheat berries and microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and cinnamon. Sprinkle with toasted almonds and serve. (Refrigerate or freeze leftover wheat berries.) Look for wheat berries in natural-foods markets in bulk or other near whole grains....

Creamy, starchy and filling, this hearty, rustic soup is the epitome of comfort. And convenient: Beans go in dryno need to soak. Add oil to pan; swirl to coat. Photo: Iain Bagwell; Styling: Cindy Barr Add onion and celery, carrot, thyme and garlic; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans and stock. Cover and cook on LOW for 8 hours or overnight....

A can of chopped green chiles adds to the warmth. If you like your chili on the mild side, opt for mild green chiles. Protein-rich, creamy white beans and antioxidant-rich sweet potatoes bring the meatiness to this chili. Photo:Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood Onions, garlic and cumin add a spicy earthiness that balances out the heat from the green chiles. And velvety cream cheese adds a touch of richness and gives the broth some body....

This simple, creamy yogurt-based sauce is a great foundation for a dip or dressing to coat a salad. Dill adds bright flavors, but any fresh (or dried) herb will work well. To make ahead Refrigerate in an airtight container for up to 5 days. Photo: Diana Chistruga Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....