Skillet Chili Mac
Poblanos add a kick of heat to this chili mac recipe.
Cooking lima beans in pancetta drippings infuses them with flavor.
Try it with any greens you have in the fridge, such as chard or spinach.
Photography / Kelsey Hansen, Styling / Sammy Mila
you could still get the depth of flavor from more available creminis.
Cauliflower Pasta Carbonara
Pureed cauliflower makes a delicious and creamy low-calorie sauce for pasta.
Tossed with crispy bacon and convenient frozen peas, this is a healthy egg-free version of spaghetti carbonara.
Photography / Kelsey Hansen, Styling / Sammy Mila
Make it a Meal: Caesar salad and a glass of Pinot Noir will shine with this dish.
Escarole cooks quickly and is ideal for wilting into soups and pasta dishes.
It can also be eaten raw in salads.
Grilled Eggplant & Tomato Pasta
The combination of slightly smoky grilled eggplant and sweet tomatoes is delightful.
Lemon-Garlic Sardine Fettuccine
Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs.
Substitute two 5- to 6-ounce cans chunk light tuna for the sardines if you prefer.
Serve with a salad of bitter greens tossed with a lemon vinaigrette and a glass of Pinot Grigio.
Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
If you don’t have a grill basket, the chicken and vegetables can be grilled on skewers instead.
Photography / Kelsey Hansen, Styling / Sammy Mila
Kale-Powered Pasta
Add kale to multigrain pasta for a nutrient-packed dish to power you through the day.
Chicken sausage with feta is especially good in this recipe.
Serve with steamed broccoli and garlic bread.
The recipe makes enough for 8 servings.
If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.
Eggplant & Chickpea Baked Pasta
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish.
Photography / Kelsey Hansen, Styling / Sammy Mila
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
