A creamy pasta bake with all the best thingsThis dish checks every comfort food box—tender chicken, sweet cherry tomatoes, ...

Reserve pasta water to make sauce nice and creamy; add more as necessary. Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in 30-second intervals ...

Zucchini and mushroom is never a bad combination, but it's even better when the zucchini mimics pasta. Get the recipe: Sauteed Zoodles with Mushrooms Next up, 15 low-carb ground beef recipes for ...

My grandmother came from Rome, where fried zucchini was a staple among Jews, who would cook it for their Shabbat meals, and her dish beat out the nearly-but-not-quite-as-popular matzo ball chicken ...

Add 1 cup of the pasta water, the lemon zest and juice, and the remaining 1 teaspoon of salt to the blender with the zucchini. Start blending on low, gradually increasing the speed to high.

In the same pot, combine the oil and garlic. Cook over medium, stirring, until the garlic is golden brown, 1 to 2 minutes. Transfer the garlic to a small plate, then add the zucchini to the pot.