Chorizo and Asparagus Pasta
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
Based on the Italian pasta carbonara, this dish uses ham instead of bacon, reducing the fat in this traditionally rich dish to about 10 g per serving. The spinach adds vitamin A, calcium, folate, potassium and fibre.
Thin slices of eggplant form the covering for this robust baked pasta from our new book, Canadian Living Cooks (Random House, 2003), which features a collection of favourite recipes from our show on Food Network Canada.
Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.
If you don't have any bucatini pasta, spaghetti makes a fine substitute. Serve topped with shaved Parmesan cheese.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.
Garden-fresh green beans and new potatoes smothered in basil pesto makes this an irresistible pasta entree. Makes a great potluck and picnic dish.
Kate is planning to make two of these pasta casseroles — one to freeze in a large baking dish to pop into the oven when the family comes to admire the new little one, and one divided between smaller containers for quick weeknight suppers for her and Bob.
