EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes… more »

In Japan, cooked buckwheat noodles are often served with a soy-based dipping sauce; here the sauce is combined with the noodles for a flavorful and easy dish.

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and… more »

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a… more »

In this version, the eggs are cooked into a custard like sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green… more »

Capture the flavor of vine-ripened tomatoes with this elegant-yet-quick, fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in… more »

Freezer staples - frozen bell peppers with onions and individually quick-frozen spinach - give a simple tomato-based pasta sauce complexity and a big boost of… more »