This vibrant pasta salad features smoky grilled Halloumi, tender-crisp zucchini and squash, fresh herbs, and tangy pickled ...

Whip up one of these flavorful summer meals in 25 minutes or less. From pasta dishes to fresh salads, they're perfect for any ...

This quick Zucchini Parmesan Pasta is the perfect weeknight dinner—ready in 25 minutes with garlic, olive oil, and thin-sliced zucchini. A light, flavorful favorite!

Zucchini that keep their crunch when cooked in a pan, combined with the creaminess of cream cheese, with pasta cooked al dente, for a 100% delicious vegetarian dish! Follow our step by step ...

Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Reserve 2 cups of the pasta cooking water, then drain the pasta. Immediately return the ...

In this instance, I decided to give it the parm treatment — combining the squash with tomato sauce, orzo pasta and a combination of cheeses — to turn zucchini into the main attraction.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until ...

Turn off the heat, return the pasta to the hot pot and about 1/2 cup of the hot reserved pasta water, the pesto, lemon zest, 11/2 cups of cheese and 1/2 cup of mint. Stir until well combined.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.

Cook, stirring occasionally, until the pancetta is fully crisped and the zucchini is lightly browned, 4 to 6 minutes. Add the pasta and the saffron water to the skillet.