It’s all about the flour. Alternative pasta is everywhere. Brown rice spaghetti, chickpea mac and cheese, corn rotini, lentil orzo – seemingly endless varieties of specialty, gluten-free and ...

Are you ready to be creative to get more nutrients into your pasta meals? Try mixing in spiralized vegetables. They add fiber and nutrients as well as color and texture while turning plain spaghetti ...

I stood a little way back from the cooking greens section in my grocery store last Saturday and watched what people chose and what they ignored. Spinach was the No. 1 choice, even though it was ...

Cook the spaghetti according to the package directions. Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 ...

Pasta has gotten a bad rap over the years for being unhealthy, which is why carb lovers everywhere rejoiced when brands started marketing whole wheat pasta options. Whole grains are healthy, they ...

Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as ...

Whether it’s soup, stew, chili or pasta, put your new Dutch oven to good use and make these flavorful, heart-healthy recipes.

Whole wheat pasta just doesn’t work with all sauces. Its nutty, somewhat assertive flavor can overpower a subtle sauce, and its texture, which can be granular, doesn’t work with others. But whole ...

Choosing pasta used to be more about shape than nutrition: spaghetti or fettuccini; angel hair or macaroni. Today, the pasta aisle at the supermarket is filled with products such as whole wheat pasta, ...

My idea of the perfect pasta salad includes pasta, of course, lots of vegetables and a bold, flavorful dressing to hold it all together. Today’s Peanut Butter Noodles checks all three boxes.