Tag: pasta

I’m always looking for new ways to serve large shapes of pasta. I’ve got the penne, fusilli and shell shapes down pretty good, but I find shapes like rigatoni more of a challenge to balance with other ingredients. I’ve concluded that rigatoni just needs a few strong flavors such as olives, sun-dried tomatoes and lemon zest to be special.


Serves: 4 • Serving Size: 1 1/2 cups 4 ounces uncooked whole grain pasta 8 ounces fresh or frozen shelled edamame 1/2 cups sweet grape tomatoes, quartered 16 pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil leaves, or 2 teaspoons dried basil leaves 1/2 teaspoons dried rosemary leaves,… Read More»