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When you hear "winter" and "pasta," do you think of cheese? Rich and baked and bubbly dishes, so creamy and indulgent you're satiated after two bites (but when has that ever stopped you before)?
This is not that roundup. Of course, I love a good cheesy pasta as much as any person who tolerates dairy, but I think we might be limiting ourselves. Yes, winter means that fresh tomatoes are out, basil is out, zucchini and other delicate summer vegetables are out. But instead of mourning their loss with gallons of béchamel, we should evaluate all of our options. Consider veg like beets, kale, and onions; dried fruits and citrus; underutilized ingredients like nuts and chickpeas; and interesting takes on proteins like speck, swordfish, and chicken livers. Cook your colors this winter, and those tomatoes will be here before you know it!
What winter pastas make you happiest? Tell us in the comments!