According to an MIT study, eating carbohydrates with little to no protein stimulates the production of serotonin, which in turn, helps boost your mood. F&W’s Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.
This pasta is a lighter take on lasagna. Instead of layering the ingredients, then baking in the oven, Justin Smillie tosses them in a goat cheese sauce, sprinkles Parmigiano-Reggiano on top and crisps the dish briefly under the broiler.
This extremely flexible recipe can be adapted to include several different kinds of seasonal vegetables. In winter and spring, Denaro might make it with Umbria's small, violet-colored artichokes; in the fall he prefers cauliflower or broccoli. A pretty alternative is pasta con cavolfiore e broccoli siciliani, with equal parts cauliflower and broccoli; the dish is also terrific made with leeks alone.
With its fresh tomatoes and peppery watercress, this pasta requires a crisp, light red to bring out its best. See if you can find a rosé-like grignolino from the Piedmont region of Italy. If not, a Valpolicella or Bardolino, both from the Veneto, will do nicely.
There are seven different subzones within the Chianti growing area, among them the famed Classico. The best choice for this pasta, however, would be a Chianti from Rufina, where the wines are crisper, with more vibrant fruitiness.
The vegetables that make up traditional Provençal ratatouille--eggplant, zucchini, tomatoes, and bell peppers--all go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta.
This vegetable-loaded pasta is equally delicious warm or cold. Jerry Traunfeld created it with the Eastern Mediterranean staples of cauliflower and bell peppers, which taste great together, especially when tossed in a garlicky walnut pesto.
If you're a fan of grilled vegetables, here's a fine way to turn them into a meal. We've selected a combination of eggplant, zucchini, and red bell pepper, but you can replace any of them with another vegetable, such as onions, tomatoes, or mushrooms.
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. While the different pasta shapes cook at different rates in the water, they all become tender once baked.