27 min
12 min
4-6 servings



Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid. In the same pot, combine the chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh. In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream to the simmering chicken stock. Then add the pasta to the simmering chicken stock mixture and toss to combine. Add the blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese.


Pasta Puttanesca

Recipe courtesy of Michael Chiarello

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Pasta Puttanesca

Recipe courtesy of Ree Drummond

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Chicken Mozzarella Pasta

Recipe courtesy of Ree Drummond

Pasta Bolognese

Recipe courtesy of Bobby Flay

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta e Fagioli (Beans and Pasta Soup)

Recipe courtesy of David Rosengarten

Pasta, Pancetta and Peas

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking