Pasta is the go-to staple for countless quick meals. It also happens to be one of the world’s most satisfying and delicious foods. But it strikes fear in the hearts of the carb-averse. Well ...

Ahh, penne. You’re the most ubiquitous pasta shape on the block. Red sauce, cream sauce, ziti or salad—you name it, we’ve probably (read: definitely) eaten it with tubular, ridged noodles.

1. Toss vegetables in 1/2 cup oil and season with salt and pepper. Spread out in a single layer on a large baking sheet. Roast in a 400-degree oven until vegetables soften; about 30 minutes. 2. In ...

INGREDIENTS: • 8 ounces whole grain penne (about 2 1/4 cups) • 2 teaspoons olive oil • 2-3 cups sliced zucchini • 1/2 cup thinly sliced onions • 1 clove garlic, minced • 2 cans (15 ...

Generously salt the boiling water, add the pasta and potatoes, and boil until tender, about 10 minutes. Loosely drain the pasta and potatoes and add them to the vegetables. Mix, add salt to taste ...

I'm hooked on whole-wheat pasta, but I wasn't always a fan. When I started buying higher-quality brands, imported from Italy, I began to appreciate its nutty flavor. I also began pairing whole ...

Be sure to always use whole grain or whole wheat pasta. Just one serving can provide 5 to 6 grams of fiber, about 25 percent of your daily requirement. A recent study found that women who got ...

Pappardelle pasta with fava bean sauce in New York, in January, 2016. Whole wheat pastas are best with robust sauces, where the sweet flavors in marinaras can be overwhelmed by nutty, grainy penne.

Instructions: Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve ½ cup cooking water ...

No matter how unimpeachable whole-wheat pasta is in terms of nutritional cred, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me a ...