Creamy, dreamy Alfredo is a favorite comfort food, but what if you could enjoy it guilt-free? Enter the Spiralized Zucc ...

Zucchini Noodles Alfredo is another creamy pasta dish that can satisfy that mac and cheese craving in a healthful way. (Photo by Kara Lubeck) (Kara Lubeck) Pasta and cream sauces, such as mac and ...

Linguine is available both dried and fresh and is typically made with durum wheat flour and eggs. It is usually between 3 and ...

Zucchini, a little shallot, garlic and a bit of heavy cream come together for a fettuccine Alfredo-like sauce that uses up a good chunk of those garden zucchinis. Even the pickiest of eaters will ...

In August, this practice often leads me down one of two paths: 5-minute tomato sandwiches or one-pot zucchini pasta.Both are magical, in a way: the former uses Boursin to add garlicky, herby ...

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.

Directions: Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections.

To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy ...

1 pound zucchini. 12 ounces short, curly pasta, such as cavatappi or gemelli. Kosher salt and ground black pepper. ½ teaspoon saffron threads. 3 ounces pancetta, finely chopped.

This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled shallots all tossed with pasta for a bold, texture-packed summer dish.

Add the pasta and pasta cooking water to the zucchini mixture. Cook, stirring, for 3 minutes, or until the sauce coats the pasta. Stir in the lemon rind and juice and the torn basil. 9.

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.