Cooking is all about experimentation, and one pasta recipe takes this to a whole new level. It uses meat you’ve probably never eaten—rattlesnake—to create a comforting pasta ...

This hearty, reviving recipe from Genevieve Ko isn’t just quick and budget-friendly, it’s full of deep, rich flavors.

or until all the vegetables are softened and lightly browned, stirring regularly. (The tomatoes need to be soft so they release their juice to make a light sauce to coat the pasta.) Add the chilli ...

Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...

No one is disputing the health benefits of working meatless meals into the weekly rotation. A diet full of fruits, vegetables ...

While waiting for it to soften, I added a vegetable bouillon cube ... and add a splash of water. Once the pasta was cooked, I combined it with the sauce and sprinkled some Parmesan over it.

Mix it well and then the sauce will be ready. 8. Add blanched vegetables and pasta to the fresh sauce and mix well. Sprinkle black pepper and basil leaves. Pink sauce pasta is ready.

Boil the pasta as per the instructions printed on the packet. Then strain pasta and let it cool. 2. Heat a pan and pour olive oil on it till it's slightly warm. Add chopped garlic and vegetables and ...

If you don't have Carbone's sauce on hand, you can always opt for ... making sure to stir the vegetables every few minutes. Once the vegetables were ready, I added the tomato paste and red wine.