Since news broke that eating noodles isn't so terrible after all, you've been -- ahem -- generous with your pasta dinners. We're on board with that. Here's how to make that bowl of spaghetti taste even better -- without adding any salt at all.
What You Need: Your favorite cooked pasta, tomato sauce, and a lemon wedge.
What You Do: Serve yourself a heap of noodles and pour tomato sauce over them like you normally would. Then, remove the seeds from the lemon wedge and squeeze it right on top. You want just enough to make a difference but not so much that the juice collects at the bottom of the bowl. Toss the pasta to distribute the lemon juice evenly throughout the dish.
OK, but Does It Taste Like Citrus? Nope! But it definitely adds a nice tang. Lemons are a flavor enhancer just like salt but without all the sodium. A fresh squeeze brings out the acidity of the tomatoes and enhances the flavor of the noodles, making the entire dish more savory.
When life gives you lemons: Squeeze them on some penne.
Cauliflower Pasta With Pecorino, Grated Egg And Pine Nuts
Inspired by the Sicilian approach to cauliflower (but without the expensive saffron), this pasta gets its distinctive, delicious taste from slowly caramelizing the cauliflower in a skillet until the vegetable turns musky sweet. Pecorino sharpens up the pasta, and the addition of grated eggs gives it a satisfying richness.
The delightful flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.
Here we take basic lasagna ingredients - ricotta cheese, pasta and tomatoes - and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for pre-sliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.
This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa de peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving…but then again, who wants to be elegant?
Rather than blanching and shocking the spears, simply sauté bite-sized pieces, then let them cook to al dente in a bit of broth and soy so that they soak up some of that flavor while cooking. This butter is actually a completely savory compound butter, playing up the nutty almonds with salty grated Parmesan, a touch of heat from chile flakes, and fragrant roasted garlic. Serve over a simple piece of fish, chicken with some grilled vegetables, or you can skip the protein and just liven up veggies with spiced garlic crunch.
Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.