This pasta salad takes on all the wonderful, briny flavors of the Kalamata olives, pepperoncini, and marinated artichokes hearts. To let these flavors shine through, we wanted a lighter dressing that wouldn’t compete with the other ingredients. Our vinaigrette is made with equal amounts of red wine vinegar, extra virgin olive oil, and canola oil. […]
I’m not sure if there’s such a thing as a quick and healthy lunch, but if you have a food processor, this Fettuccine with Spinach Pesto comes pretty close. Our pesto has all the vitamins and antioxidants you would expect from spinach with the added bonus of extra virgin olive oil and walnuts. And because […]
Roasting vegetables brings out their natural sweetness and adds a great caramelized flavor to whatever you’re making. That’s what makes this garden pasta taste so good. It combines the flavor of roasted eggplant, tomatoes, and zucchini with the light fresh taste of lemon and parmesan cheese. With just a little preparation, it basically takes care […]
