4 Ways to Make Pasta That Brighten the Final Days of Winter | One Bag to Go
Gosh, we’re just about bored with winter cooking, how about you? It’s starting thaw across the country (we’re happy about it even if it is just Fool’s Spring), and with that first taste of warmth comes a craving for spring produce and lighter flavors. So this month’s One Bag to Go is all about peas, asparagus, ricotta — and pasta!
New to One Bag to Go? Each month, we choose a bunch of ingredients that are easy enough to pick up quickly, and show off a few recipes you can make with just those items. We hope you’ll join us on Food Network Kitchen and FoodNetwork.com and cook along!
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Here’s what’s in the bag in March. Get ready to cook along with us by adding these items to your grocery list — there’s a great way to do that in the Food Network Kitchen app. You can also shop these groceries at Target stores, or get them delivered or arrange pick-up through Target.com.
Parmesan
Asparagus
Cheese Ravioli
Farfalle
Fresh Basil
Lemons
Arugula
Ricotta
Eggs
Italian Breadcrumbs
Pine Nuts
Onions
Garlic
Frozen Peas
Greek Yogurt
Vegetable Stock
Half-and-Half
This month, chefs Katie Lee Biegel and Kelly Senyei are our hosts, and their pasta ideas are fun and easy enough that you’ll want to try all four before the month ends.
There’s something so incredibly delicious about a creamy, cheesy pasta accented by the aromatic zing (!) of a little lemon. Katie’s easy dinner is done in just 30 minutes and only calls for a handful of pantry ingredients, but satisfies in a way that opening a jar of sauce never could.
Come on, you can’t say these aren’t absolutely adorable. A fried cheese pocket? On a stick? What’s not to like? Get the whole family involved in dredging the refrigerated ravioli in flour, egg and breadcrumbs and then watch them crisp up like a state-fair snack in the pan. The backbone of the accompanying pesto dip is Greek yogurt, so everyone will love the bright, creamy flavor.
The first bites of spring come alive in this super-easy pasta dinner, which cooks all in one pot. Just dump in all the ingredients except the frozen peas — those get added right at the end and perk up quickly in the hot water. A scoop of ricotta in each bowl adds a bit of extra comfort.
The Parmesan wedge is really the star of this dish — you drop the rind in the broth to infuse it with savory flavor, whip it into the pesto for extra bite, and garnish the final soup with even more shavings for a pretty (and tasty!) presentation.
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