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noodles

asian-style noodles with gingery prune sauce

by Jackie Newgent  |  March 13, 2019  |  0 Comments
I’m a big, BIG noodle fan! They’re such a fun food. This cool bowl of noodles is no exception. You can make it with any variety you like. And there are sooo many types available today. When doing a cold salad like this, I find that whole-wheat or brown rice noodles offer the best texture. But when you want a boo punch of plant-based protein, you can make it with a pulse pasta like I did her. That’s red lentil spaghetti you see.
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sweet potato pappardelle with greens and goat cheese

by Jackie Newgent  |  July 23, 2017  |  0 Comments
On a recent trip to the Quad Cities, I visited Freight House Farmers’ Market in Davenport, Iowa and picked up some really cool pastas, including sweet potato pappardelle, dark chocolate linguine, lavender fettuccine, and Tunisian harissa fettuccine. I was so excited to see that it all made it back in my suitcase without breaking, too! This is what I made with the pappardelle. (Hint: If you’d like to prepare this recipe with the same pasta I used, order it here.) I kept this recipe pretty simple so the sweet potato flavor still remains a highlight. But thanks to the flavorful noodles, caramelized onions, and a just-right amount of goat cheese for creaminess and tang, this pasta dish tastes downright decadent…even...
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cold peanut-sesame zucchini noodles

by Jackie Newgent  |  April 29, 2014  |  2 Comments
Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie  noodles = more total vegetables consumed
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