A spicy blend of
chili pow der and jalapeno chiles
takes the “typical” out o f turkey m eatballs,
opposite, top.
Before serving, show er with G o u d a cheese.
Turn spaghetti into pasta salad,
opposite,
bottom left.
Toss pasta w ith co rn cu t fro m the cob,
cucum ber, su m m e r squash, and celery. T h e n splash on
m ustard-spiked cid er vinegar dressing.
For this one-pan dinner,
opposite,
cook chickpeas
and sh rim p w ith the p a sta S tir fresh tom ato, m int,
lem on peel, and feta into the hot spaghetti and serve.
Toasty bread crumbs
give this m ac and cheese,
above,
a crisp to p w ithout long baking. T h e sauce
includes Cheddar cheese fo r flavor and A m erican cheese
fo r sm oothness, m aking it great fo r all ages.
With a “pop”
the tom atoes tell y o u they’re done and
ready to to p the spaghetti m ade fro m co rn flour,
above
right.
T h e rest o f the sauce is a sim ple m ix o f dried
tom atoes, parsley, and tiny balls o f m elty m ozzarella.
Be generous
with the red p epper flakes— they add
heat and subtle fru ity tang to this Italian-inspired dish,
right.
W edges o f sw eet onion and rings o f sw eet pepper
cool the fire.
R e c ip e s b e g in o n p a g e 2 1 2 .
MAC & CH EESE
SPAGH ETTI
SPAGH ETTI W ITH
ITALIAN SAUSAGE
AND SPINACH
SPA GH ETTI W ITH
TW O -TO M ATO TO SS
