This yummy recipe from Lillian Justis of Belleplain, New Jersey will be a welcome treat at dinnertime. The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice.
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness.
"With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me," says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too.
Basil and parsley, plus a generous dash of lemon, help perk up the flavors in this pretty and appealing side dish from Dorothy Smith of El Dorado, Arkansas. Starring both pasta and potatoes, it's a hearty choice to round out almost any menu.
When the temperature drops in Shawnee, Kansas, Melanie Hudson warms up with a comforting Italian classic. “As a zippy side or light entree, you simply can’t beat it for simplicity,” she notes. Serve with a tossed green salad.