Who doesn't love an all-in-one comfort food dish? Served warm or cold, this pasta is excellent year-round and is a terrific way to use up leftover cooked chicken. For a brighter hit of colour, substitute frozen mixed chopped vegetables for the peas. Garnish with a few extra fresh mint leaves for a pretty touch.
Serve with: Green Peas — Roasted Red Potato Wedges (See below)
If you're a fan of creamy pasta, this twist on spaghetti carbonara will not disappoint. Using raw eggs might seem strange, but cooking the mixture just slightly on the stove top right before serving thickens and cooks the eggs into a lovely, creamy sauce (with no lumps). Top with extra Parmesan cheese, if desired.
Cauliflower is having a moment and we can’t get enough. This creamy cauliflower sauce pasta boasts yummy green peas, crunchy snap peas and is topped with bread crumbs for added texture. Enjoy with your favourite glass of white.
Stir-fries are great summer meals - quick, healthy and popular with kids. Try this one from the "20-minute Suppers" story in our August 2004 issue.
Here's a versatile way to add protein to your dinner, even at the last minute. Double the recipe to pair with rice for a vegetarian meal. In summer, substitute 2 tsp (10 mL) chopped fresh oregano or dill for the dried oregano.
