Pasta recipes

The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.

This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.

Boiled spaghetti squash for a low-carb pasta substitute. Cut, simmer 30 minutes, scrape out the noodle-like strands. Diabetic-friendly side or pasta swap.

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

Nut butter cookie dough folds toasted, finely ground pecans, walnuts, hazelnuts, or almonds into a master holiday butter cookie base. Shape it into Linzer cookies, Viennese crescents, cut-outs, or thumbprints.