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  Print Pasta, Cannellini Beans and Kale Soup Winter is almost over, but evenings are still chilly, and if you are craving a meal that is healthy, nutritious, and affordable, look no further: pasta to the rescue with a heart-warming soup that will please the whole family! This is a simple recipe that is versatile and easily modified. You can omit the final sprinkle of Parmigiano Reggiano to be vegan friendly. Servings 4 servings Ingredients 13 oz jar or canned cooked cannellini beans 1 bay laurel leaf (fresh or dried) 1/4 cup extra-virgin olive oil (+ extra for garnishing soup) 1 onio ..read more

  Print SPAGHETTI CACIO E PEPE Ingredients 8 oz spaghetti (choose bronze die extruded)‎ 2 cups pasta cooking water (you don’t have to use it all)‎ 1 tbsp whole black peppercorns or to taste salt for water (to taste) 4 oz Pecorino Romano D.O.P.‎ 2 oz Parmigiano Reggiano D.O.P.‎ Instructions Bring a medium pot of water (4 quarts) to a boil over high heat.‎ While water is heating, crack the peppercorns and gently toast them on low heat in a large ‎nonstick sauté pan until fragrant.‎ ‎Finely grate the cheeses, preferably with a micro plane tool; they will melt better for a smoot ..read more

  Print Hummus Pasta Salad Prep Time 10 minutes minutes Cook Time 10 minutes minutes Ingredients 16 oz Farfalle pasta (or penne/fusilli) 1/2 cup hummus 1 tsp lemon juice 1 tbsp water 1/2 cup halved cherry tomatoes ¼ cup halved olives 1/4 cup artichokes 1/2 cup diced cucumber 1/2 cup chopped red bell pepper 5 oz canned tuna 1/2 cup feta cheese 1/2 tsp salt 1/4 tsp pepper Instructions Cook pasta according to package directions. While pasta is cooking, chop your vegetables. In a bowl, combine the hummus, lemon juice and water to make hummus sauce. If it is too thick, add wate ..read more

  Print BASIL PESTO GENOVESE Ligurians once made their living as sailors and were away from home for months at a time. When they returned, they longed for fresh greens to restore their health.  Pesto means “pounded,” and it is a gorgeous emerald-green sauce that consists of fresh basil, pine nuts (pinoli), extra-virgin olive oil, a mixture of Parmigiano (cow’s milk) and Pecorino (sheep’s milk) cheeses, and a touch of garlic, all mashed together with a mortar and pestle. Ingredients 1 Garlic Clove (peeled) Salt (to taste) 1 tbsp Pine Nuts 1 cup Fresh Basil Leaves (stems remov ..read more

  Print Trofie Pasta with Basil Pesto Genovese Servings 2 Main Courses Ingredients 8 oz Trofie (specialty pasta from Genova) Salt (to taste) 1/2 cup Basil Pesto Genovese (store bought or homemade; see recipe below) 1/2 cup Pasta Water 1 tbsp Pine Nuts (for garnish, optional) Instructions Bring a large pot of water (4 to 5 quarts) to a boil over high heat. Once the water has reached a rapid boil, add salt. Bring water back to a boil, add pasta, and cook according to package directions. When pasta is ready, reserve about ½ cup of pasta water and drain the rest. Return pasta to ..read more

Washington, DC (July 2023) – A new literature review published in Nutrients, suggests pasta consumption is not associated with overweight or obesity in healthy children and adults, and in fact, may be inversely associated with Body Mass Index (BMI) or abdominal obesity, particularly when consumed in the context of a healthy dietary pattern. The research, “Impact of Pasta Intake on Body Weight and Body Composition: A Technical Review” which was conducted by Lisa  M. Sanders of Cornerstone Nutrition, LLC and Joanne Slavin at the University of Minnesota on behalf of the National Pasta Associ ..read more

  Print PASTA AL BURRO E FORMAGGIO Servings 2 Main Courses Ingredients - 8 oz Fusilli - 4 tbsp Butter - 3/4 cup Parmigiano Reggiano - Salt (to taste) - 1 cup Pasta Water Instructions Bring a medium pot of water (2 to 3 quarts) to a boil over high heat. (I usually use more water, but for this preparation 2 quarts work well because the pasta water will have a higher concentration of starch. Once the water has reached a rapid boil, add salt and then the pasta. Cook according to package directions. When pasta is ready, reserve 1 cup of the starchy pasta water and drain the rest ..read more

  Print SPAGHETTI ALL’ASSASSINA This recipe was inspired by the original recipe of the Accademia dell’ Assassina di Bari.For this recipe, we recommend using a 12” or 14” fry pan. This way, you will be able to accommodate the spaghetti strands without breaking them. The best pans for this recipe are seasoned cast iron or heavy-duty non-stick pans. If choosing a non-stick pan, use the newly available non-stick ceramic pans that are certified free of toxic materials. Servings 2 Main Courses Ingredients - 8 oz Spaghetti - 1/4 cup Italian Tomato Paste - 3 cups Water - Salt (to taste) - 1/4 ..read more

When it comes to great food and good health, pasta is a perfect food to fit into healthful eating patterns that promote better health outcomes. Pasta is showcased throughout a new cookbook published in early February titled Cooking à la Heart, a comprehensive cookbook that celebrates plant-forward food cultures from around the world. While the book is focused on reducing inflammation and promoting cardiovascular wellness, more than anything the book is focused on easy, delicious recipes that any home cook can master. Cooking à la Heart was first published in the mid-1980s as part of a Nation ..read more