These light, vegetable-forward spring pastas come together in a single pot—so you can spend less time scrubbing and more time ...

Chef John's pasta primavera recipe is quite straightforward. Long noodles such as spaghetti or fettuccine is tossed with a ...

The recent spate of unexpected warm weather -- how is it 60 degrees in February in Pittsburgh? -- has got me thinking about spring, and I'll bet it eased some of the blues that build up over a cold ...

If there was ever a “Salt and Stone formula” for a great meal, it would simply be to combine cooked pasta with whatever delicious vegetable happens to be in season and available. Once you’ve done that ...

Cook Pasta until al dente. Drain and set aside, reserving ¼ cup of pasta water. Add olive oil, peppers, and zucchini to a large saute pan. Saute until vegetables become tender. Add salt and pepper, ...

Spring is a notoriously fickle season. One day, it's sunny and gorgeous and you just want to eat all the green vegetables in sight. The next, it's snowing again and you're ready for a big crock of ...