If you have a garden, just about now it's going to really start pumping out the produce (sometimes it's hard to keep up, right?). Why not take some of that summer bounty, and make this super-fresh sauce for gnocchi? Sliced zucchini are sauteed with plump cherry tomatoes and finished with some fresh basil. It’s sure to become a go-to dish in your house.
When it comes to eating light, I refuse to compromise any flavor. These turkey meatballs are much lower in fat than those made with beef or pork-- and are super savory and delicious thanks to the addition of mushrooms. Try this hearty dinner on top of whole-wheat pasta or spaghetti squash for an even healthier meal.
Saintly broccoli: so good for you; so ubiquitous; so … boring. Not any more! Today I'm turning it on its head (get it … head?), and trying something completely new. A delicious, easy, and vegetarian pasta utilizing the old standby in a whole new way. Broccoli is cooked in the pasta water, then blended with Parmesan, lemon juice, and parsley for a zesty, wintry version of pesto. Add some creamy white beans, and voila! Broccoli is new again.