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Warm Weather = Lighter Pasta Mood
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Hi Reader, Not long ago, I made my Pasta Al Limone with the windows open and felt briefly, dangerously elegant. My Warm-Weather Pasta Notes
WHAT'S INSIDE...
Bucatini all'Amatriciana⭐⭐⭐⭐⭐ 5 from 13 votes Ok, this might not be the lightest of light pastas. And, yes, I added it last minute. But it's so easy and crazy good, I want to tempt you. Plus, I found a GREAT source for guanciale.☞ Try This RecipePasta With Butter & Parmesan⭐⭐⭐⭐⭐ 4.82 from 22 votes
Pasta with butter and Parmesan appeals to nearly everyone. This pasta's brilliance lies in it's simplicity, universal appeal, and endless add-in options.☞ Try This RecipeLemony Salmon Pasta⭐⭐⭐⭐⭐ 4.82 from 11 votes
This lemony salmon pasta is an easy weeknight meal that combines leftover cooked salmon with pasta and a creamy lemon sauce. A quick and elegant weeknight winner.☞ Try This RecipePasta Al Limone (Creamy Lemon Pasta With Parmesan)⭐⭐⭐⭐⭐ 5 from 10 votes
Bright, creamy, and done in 20 minutes, this Pasta al Limone is pure weeknight magic. With butter, cream, lemon, and Parmigiano-Reggiano, it’s a zesty, cheesy, no-fuss pasta that tastes way fancier than it is.☞ Try This RecipePasta with Tuna and Crispy BreadcrumbsPasta with tuna and crispy bread crumbs is a simple dinner that tastes like it took a lot more work. Tuna, capers, lemon juice, tomatoes, olives, garlic, and a sprinkle of red pepper flakes definitely give this bowlful of pasta a punch. Serve with farfalle and top with crispy panko breadcrumbs.☞ Try This RecipeOne-Pot Tortellini With Prosciutto & Peas
Give your favorite store-bought tortellini a facelift with the addition of prosciutto, peas, and a creamy leek and Parmesan sauce. With only one dish to clean, it's guaranteed to end up on permanent rotation.☞ Try This RecipeSpaghetti With Anchovy & Lemon
This is one of those dish that is so much more than the sum of its parts, and once tried you’ll keep coming back to it. In Italy, a simple pasta dish like this would be served with a sprinkling of seasoned fried breadcrumbs (see FAQ above), but some bread on the side works just as well.☞ Try This RecipeSpaghetti Primavera Pie
This spaghetti pie is a cinch to put together. Cooked spaghetti is mixed with onion, peppers, zucchini, tomatoes, Parmesan and mozzarella cheeses and then slid in the oven until it's a gorgeous golden brown. And it's like catnip for kids.☞ Try This RecipeShrimp & Leek Pasta⭐⭐⭐⭐⭐ 5 from 21 votes
This shrimp and leek pasta ditches the heavy cream sauce in favor of a light broth-based sauce that elevates the shrimp and leeks.☞ Try This RecipeRigatoni With Artichokes, Garlic, & Olives
This rigatoni with artichokes, garlic, and olives is a consummate spring supper that's vegetarian, delicious, and, most importantly, fast. Garlic, rosemary, and artichokes are sauteed in butter while the pasta cooks. Everything is tossed together and topped with olives and orange zest.☞ Try This Recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, I don’t trust recipes that call for “2 tablespoons chopped parsley” and then expect applause.Two tablespoons? That’s garnish thinking. That’s fear talking.Fresh herb season requires a different spirit altogether. A more generous one. The sort that reaches into a bunch of dill, basil, cilantro, mint, parsley, chives, tarragon—whatever’s looking vivid and alive—and uses enough so you can actually taste it.Because herbs don’t merely decorate food. They wake it up.A bowl of potatoes...
Hi Reader, I have a bad habit of tasting dinner and immediately making the face.You know the one. The tiny squint. The pause. The “something’s missing” stare into the middle distance, as if the answer might appear between the stove and the spice drawer wearing tap shoes.Nine times out of ten, it’s acid.Not more salt. Not more butter. Not a dramatic last-minute reinvention that leaves the kitchen looking like a crime scene. Just lemon. A squeeze of juice. A little zest. That clean, sharp edge...
Hi Reader, I’ve had recipes get stuck in my head the way songs do.Not important songs, mind you. Not arias. Not “Bridge Over Troubled Water.” More like the chorus of “Come On Eileen,” looping at 2:13 a.m.That’s what happens every May. Some dish—usually golden, a little messy, and far too pleased with itself—starts humming in the back of my brain. I make it once. Then again. Then suddenly it’s in regular rotation, and The One is looking at me across the table with that silent fork-lift of...