Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang. YIELD: SERVES 6 6 oz. jumbo pasta shells12 cloves garlic, peeled and thinly sliced¼ cup olive oil1 16-oz. block firm tofu, drained, rinsed, and patted dry2…
Muffin cups make perfect single-serving lasagnas when you use dumpling or wonton wrappers as the lasagna noodles. YIELD: MAKES 24 MINI LASAGNAS 1 16-oz. pkg. frozen chopped spinach, thawed and drained1 15-oz. can water-packed artichoke hearts, drained and chopped1…
Whole-wheat linguine works well in Asian noodle stir-fry dishes like this one. YIELD: SERVES 4 8 oz. whole-wheat linguine noodles1 Tbs. peanut oil1 small onion, thinly sliced (1 cup)2 cloves garlic, minced (2 tsp.)1 small head bok choy, chopped into 2-inch pieces (1½…
Although few Italian cooks would ever serve this much sauce over a plate of pasta, avid vegetable lovers will appreciate the generous serving of chunky leek-and–white bean sauce. YIELD: SERVES 6 1 Tbs. olive oil3 medium leeks, white and light green parts chopped (6…
Here’s a new twist on Mom’s beloved tuna noodle casserole. We lightened the cream sauce, added lots of veggies, and replaced the tuna with smoked tofu, which adds richness and depth to the flavor. YIELD: SERVES 6 4 tsp. olive oil1 small yellow bell pepper, chopped…
Street food vendors all over Southeast Asia offer versions of this delicious rice noodle dish. YIELD: SERVES 4 6 oz. dried brown rice vermicelli2 cups thinly sliced napa cabbage1 cup chopped cilantro1 stalk celery, quartered lengthwise and thinly sliced2 small…
One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta. YIELD: SERVES 6 1 lb. asparagus, cut into 1-inch pieces12 oz. whole-wheat pasta shells1½…
Using both spaghetti pasta and spaghetti squash in this lets you get all the noodle-y satisfaction of real pasta with the extra nutrient boost and reduced calorie count of spaghetti squash. YIELD: SERVES 4 1 small spaghetti squash (1½ to 2 lbs.)4 oz. multigrain thin…
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley. YIELD: SERVES 4 ¼ cup toasted sesame oil¼ cup low-sodium soy sauce¼ cup smooth peanut butter2…
Homemade ravioli is a great make-ahead dish when you use wonton wrappers for the pasta. Place filled ravioli on a parchment-lined baking sheet and freeze until hard. Store in a resealable plastic bag in the freezer. YIELD: SERVES 4 MUSHROOM RAVIOLI 2 Tbs. olive oil½…
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color. YIELD: SERVES 4 6 large cloves…
Simple, fresh flavors and an innovative way with tofu—it’s blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you’ll want to make year-round. YIELD: SERVES 10 2 14-oz. pkg. firm tofu, well drained½ cup chopped fresh basil⅓ cup…