Any of a wide variety of short, curved tubular pastas, such as macaroni.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Nothing beats the taste of traditional pasta, but with so many heathier and tasty alternatives, why not give them a try? Choosing one at the grocery store, however, can seem overwhelming. Well, The Kitchen hosts are here to help make these hard choices easier for you with a saucy taste test. Sunny tasted all of our pasta swaps with Katie Lee's easy Amatriciana Sauce.
Pick a sauce and try something new for pasta night.
Instead of the usual penne or macaroni, try stuffed pasta like ravioli, tortellini or pierogi in a pasta salad.
Robin's Summer Pasta Salad is the perfect backyard barbecue side. It's lighter and healthier than the store-bought alternative.
Hot tips from Food Network Kitchens’ Katherine Alford: As soon as you add pasta to boiling water, stir it vigorously for about 5 seconds to keep it from sticking.
Make Food Network Magazine's Ratatouille Pasta for an easy vegetable-filled Meatless Monday dinner.
If you're tired of your favorite pasta salad recipe, jazz it up by following these simple guidelines.
I got spoiled this summer, getting to come home and have access to fresh ingredients, a full kitchen and, of course, free time to cook. However, going back to school doesn’t mean we college students can’t still enjoy a good, healthy meal! Pasta is a good ol’ standby, but this year, ditch the buttered noodles or Ramen packets and try this easy dish – it’s sure to earn you an A from your roommates or friends. Make it in bulk you and eat for a few days. Capers, anchovy paste and arugula might not be usual pantry staples, but you shouldn’t have trouble finding them at the local supermarket.
Thankfully, the low-carb diet craze is on its way out, but during the anti-starch explosion, pasta took a severe beating. But pasta is GOOD! Here's why…