"I especially like to use frozen California-blend veggies when making this dish. If you prefer, you can substitute fresh garden vegetables, but it will add a little time. Simply start them in boiling water before adding the pasta. Then add the pasta during the last 3 minutes of cooking the veggies. This makes an easy, colorful and delicious entree!"
Talena Keeler - Siloam Springs, Arkansas
Bow ties are back in style and back on a heart-healthy menu. Because real Parmigiana-Reggiano cheese has an intense flavor, you can get away with using less, making it idea for healthy cooking. —Healthy Cooking Test Kitchen
I first taste the wonderful combination of Alfredo sauce and pesto at a restaurant, and that inspired me to add all kinds of different flavors to Alfredo sauce. The basil pesto is still my favorite and I've used that combination in this amazing dinner. Let your company be impressed and don't tell them how easy it was to make.—Kelly Williams, Forked River, New Jersey
Chock-full of veggies and topped off with golden-brown biscuits and Alfredo sauce, this casserole from Cheryl Miller in Fort Collins, Colorado will warm you through. “It's fun to prepare and has the most excellent flavor,” Cheryl says. TIP: “I like to serve it with a crisp green salad.”
This hearty stovetop entree from Tiffany Treanor of Waukomis, Oklahoma is creamy and cheesy. "I'm always trying to come up with something new, and for this recipe, I just started putting things together. I was surprised how good it tasted."
This is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce.
—LaDonna Reed, Ponca City, Oklahoma