Pasta primavera is an Italian-American dish with origins tracing back to 1970s New York. Adam Liaw gives a modern spin to the dish by grilling, rather than boiling the vegetables – which adds a ...
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...
Pride of the Jaguars running back Fred Taylor discusses the Jaguars need to throw the checkdown and keep the chains moving to win this week. Fred weighs in on Joe Flacco's efficiency and Anthony ...
Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two ...
Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...