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Pasta is endlessly versatile, easy and filling.
By Bonnie Stern
Pasta is easy to love: there are so many shapes and sizes, different ingredients and varieties of sauces. For healthier pasta dishes, try using whole wheat pasta, lots of vegetables and low-fat protein ingredients.
Red Fife Wheat Pasta with Sweet Peppers and Grilled Chicken
Red Fife wheat is a heritage variety of wheat first grown in Ontario in 1842. It is the newest sensation in the artisanal bread market in Canada.
Roasted Ratatouille Lasagna
This vegetarian lasagna, which uses fusilli instead of traditional lasagna noodles, gets its flavour from the caramelized vegetables and tangy goat-cheese béchamel.
Spaghetti With Rapini, Mushrooms and Chickpeas
The onions in this sauce sweeten the rapini. Instead of rapini, you can use Swiss chard, kale or broccoli.
Bonnie Stern has been teaching people to have fun in the kitchen, to eat more healthfully and to nourish their families since she started her cooking school in 1973.
Photos by Benoit Levac.
Want more delicious meal ideas from Bonnie Stern? Check out every installment of Fresh & Tasty.
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