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If the bitterness of broccoli rabe is not your thing, regular broccoli or broccolini would do nicely, too.
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Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
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Spaghetti squash lives up to its name by standing in for pasta in this vegetarian-friendly recipe for a delicious main or side dish.
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A light, zesty pasta salad recipe with lemon, cherry tomatoes, cucumber, basil, and parsley.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Orzo pasta with wilted spinach, feta cheese, tomatoes, and balsamic vinegar - goes well with fish or chicken.
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In this bruschetta recipe, grilled asparagus is tossed with crunchy pine nuts and sprinkled with salty Pecorino Romano cheese.
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This pesto and pea lasagna recipe is a vegetarian dish with basil pesto, peas, ricotta cheese, Parmesan cheese, and pine nuts.
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Here the less common sweet tamales are made with cinnamon, aniseseed, raisins, and pine nuts.
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Peppery arugula is used instead of basil in a quick pesto.
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Peppery arugula leaves and sweet fennel bulb are topped with toasted pine nuts and Parmesan, then tossed a tangy lemon dressing.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.