Nutritional Analysis per serving (4 servings)Powered by
For this healthy spaghetti recipe, roasted red onion, zucchini, yellow squash, and red bell pepper combine with toasted pine nuts and chopped black olives.
1Preheat the oven to 425°F. On a large rimmed baking sheet, toss together the onion slices, zucchini, squash, and bell pepper. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
2Roast the vegetables until browned and tender, about 30 minutes, stirring once or twice during cooking. Transfer to a large, shallow serving bowl.
3While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
4Add the pasta to the bowl along with the lemon zest and juice, olives, pine nuts, and Parmesan. Stir and toss to coat the pasta with the vegetables. Season with salt and pepper. Serve with the Parmesan sprinkled over the top.
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood.
The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin—so why do Chicagoans claim to love it? Read more.
For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley.
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft.
This salad is nutrient and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. It's a delicious side that's a cinch to prepare.