The vegetarian soup is often made for Nowruz, the Persian New Year, but its delicious any time.
Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
Photo:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Streamline your prep by opting for pre-sliced mushrooms, a timesaving hack for this flavorful dish.
25-Minute Peanut Noodles
These super-quick peanut noodles are sure to find their way into your weeknight rotation.
For some extra protein, top with grilled chicken.
Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Garnish with crushed peanuts, if desired.
If you want to bump up the protein, add tofu, seitan or even chopped egg.
Tomato, Corn & Basil Spaghetti Salad
This bright spaghetti salad makes the most of summer produce.
Photography / Kelsey Hansen, Styling / Greg Luna
Zucchini and corn get charred on the grill, while cherry tomatoes add freshness and color.
Tossing the pasta in the tangy lemon-feta vinaigrette while it’s warm helps it absorb the flavors better.
Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.
Matthew Francis
Are you a spiralizing pro?
Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.
Serve with a drizzle of good olive oil and a green salad on the side.
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Look for brands with the blueMarine Stewardship Councillogo.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish.
Be sure to save some of the pasta-cooking water as it helps the sauce emulsify.
Photographer: Jen Causey, Food Stylist: Ana Kelly, Prop Stylist: Claire Spollen
Fred Hardy
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Jacob Fox
Johnny & Charlotte Autry
Brie Passano
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Jennifer Causey
