Mushrooms lovers–we have the pasta dish for you! Our delicious porcini mushroom fettuccine with sautéed sliced mushrooms.
This recipe features our new Gluten Free pasta spirals for all of our celiac and gf pasta lovers! Not a GF eater? Not to worry, this recipe is delicious with all Al Dente Pastas!
Ta-da! Here it is! It took us forever to finally make a Gluten Free pasta that we could be proud of! This recipe is great with our new Gluten Free pasta spirals or any of our pastas!
Think it’s time to revisit one of my favorite recipes from my dear friend Kasey Passen but with swiss chard as the leafy green to make a simple, delicious, and a 3 in 3 dinner. I’ll use BonaChia pasta to keep the recipe vegan.
This is my kind of fast food, and a super simple recipe. One of our faithful customers sent in the recipe and photos for a really easy skillet lasagna using only half a bag of our wide pappardelle noodles and Monique’s Marvelous Marinara sauce.
This is a great time of year to eat healthy and detox from the holidays. Our student food scientist intern, Lillian, came up with this delicious vegetarian stir fry it is loaded with healthy ingredients and tossed with BonaChia pasta.
The great thing about this recipe is to cook the cauliflower in the same water as the pasta. Saves nutrients, cooking time, and clean up! Cooks in just 3 minutes.
This is the recipe to use when you have lots of vegetables around the house. Any combination would work, any fresh herb makes the flavors pop, and it's all tied together in a delicious light lemon sauce.This is the recipe to use when you have lots of vegetables around the house. Any combination would work, any fresh herb makes the flavors pop, and it's all tied together in a delicious light lemon sauce.
Exotic is what's for dinner on a beautiful fall evening. I used a package of exotic mushroom blend available in the produce section of the grocery store, and sage from my herb garden. I substituted pistachios for hazelnuts.
Beautiful with Spinach Fettuccine. If I am not using Spinach Fettuccine, then I make the same recipe substituting Broccoli for the Cauliflower so there is a contrast of color.
I've seen several variations of this recipe lately and wanted to try my own spin on it. Broccoli Rabe and chickpeas pair beautifully with BonaChia®. This vegan recipe with Broccoli Rabe is spicy and if you add the wine you could call it Broccolini Marsala.
If you crave creamy pasta when the weather turns cooler, this Carba-Nada with Zucchini recipe is the ticket. Great way to use up zucchini in season and sneak it into a healthy dish. It features lots of veggies, Carba-Nada pasta, with a low-fat creamy taste.
This BonaChia® vegan dish is tossed in a savory garlic olive oil, topped with toasted breadcrumbs. The red pepper flakes give it a nice heat.
Well… thanks to Jessica and before summer ends, I am here to report that I have discovered my latest pasta obsession.
So simple and so classic. We made a basic pesto tossed with our BonaChia ® Spinach Fettuccine, fresh tomatoes, fresh mozzerella and garnished with lots of delicous toasted pine nuts.
This recipe was inspired by fresh farm stand tomatoes that are at their vine ripened best right now. Perfect easy 3 in 3 recipe for an August meal!
Going to the movies, so I wanted to have this pasta salad ready for when we get back. So simple edamame, carrots, and celery mixed with Brianna's Saucy Ginger Mandarin Dressing.
You know how I love cauliflower! The trick is to cook the cauliflower in the same water as the pasta. Saves nutrients, cooking time, and clean up!
Additions such as olives, capers, tuna, cooked chicken, white beans, fresh tomatoes, grilled corn off the cob--are wonderful. Simply adjust recipe by adding a little extra olive oil and use a little extra of the cooking water. This is Pasta Improvisation at its best!
Beautiful photo for a beautiful quick and healthy 3 in 3 pasta dish. Enjoy!
A "3 in 3" Recipe......Three Ingredients in 3 minutes!
Our new BonaChia® Pastas are popping up in fine stores all around the country- including NYC! I decided to search Bon Appetit’s website for a bit of inspiration, and this is the result. They are based in The Big Apple, and Bon Appetit has always been one of my absolute favorite cooking magazines.
A super quick summer meal!
A quick and cool pasta salad for those hot summer days
"3 in 3" Recipe......Three Ingredients in 3 minutes!
What's in season? Asparagus! While asparagus is in season I incorporate it into 3 in 3 recipes. I cut asparagus on the diagonal so it cooks to perfection right along with the pasta, in boiling salted water for 3 minutes. This is an only-need-to-clean-one-pot dish.
Stacy from What's Cooking came up with this 3 in 3 recipe using Al Dente Whole Wheat Linguine and BonaChia™ and made a dish for her customers with capers, olives, roasted artichoke hearts. Yum. https://www.whatscookinga2.com/week_zen.htm
This 3 in 3 recipe would be great for brunch! I just learned this new one with spinach, mushrooms and fried egg, courtesy of my new friends from Washtenaw Community College.
Putting a modern twist on an old-world tradition has been Al Dente’s specialty since 1981. BonaChia® is our exciting new vegan pasta. This recipe is one of our 3 in 3 pastas.
One of our fantastic new 3 in 3 Vegan creations. I am obsessed with Spinach. Anyone else out there love spinach?
One of our delicious Vegan 3 in 3 recipes. Lemon zest garnishes this dish beautifully.
Substitute any vegetables of choice for the mushrooms for example, zucchini, kale, or spinach. To make a meat sauce, saute one pound of ground beef or turkey meat until cooked through, before adding sauce.
Construct your recipes according to Monique's Formula for Healthy Pasta Eating: "little, little, lot" -little pasta, little protein, lots of veggies.
This recipe appears on one of our beautiful new recipe cards and features BonaChia™ Linguine. It's a delicious Asian style Vegan classic with an Al Dente Pasta® twist.
This recipe appears on the back of our BonaChia Fettuccine. We're putting a modern twist on old-world traditions. That has been our specialty for over 30 years. BonaChia is our exciting new vegan pasta.This recipe appears on the back of our BonaChia™ Fettuccine. We're putting a modern twist on old-world traditions. That has been our specialty for over 30 years. BonaChia™ is our exciting new vegan pasta.
This vegan dish appears on our BonaChia® Linguine bag and can be served either hot or at room temperature.
This is Monique’s first vegan recipe that she designed for our new BonaChia® Spinach Fettuccine pasta.
Our good friends at Bona Sera Supper Club came up with this recipe and I just love the color combination of the pasta and the vegetables. The black sesame seed and ground peanut garnish is my new favorite.
When an inexperienced cook asks for a pasta recipe, this could not be easier! It is also my "go to" recipe for pot lucks. It's delicious even at room temperature. One of my most successful 3 in 3 pastas.
This Whole Wheat Fettuccine is delicious, nutritious pasta boasts 6 grams of fiber and 390 mg of ALA omega 3 yet still has the same amazing homemade, "tender, but firm" texture that has made Al Dente Pasta famous since 1981. Here's to good food and good health.
Our most recently introduced (and big in every way) Pappardelle pastas. This recipe would be great with Egg or Garlic Herb Pappardelle.
Cooking with Cameo, the cat. "As you all know, times are tough so I've had to take on a few sponsorships. For my first, I'd like to feature "Al Dente Pasta". The good people of Al Dente Pasta were kind enough to donate a few different kinds of their delicious pasta for me to try out some recipes." Check out their blog at: http://cameocam.blogspot.com/2011/12/cooking-with-cameo.html
This recipe is perfect for our wide Pappardelle noodles. Despite the fact that it is wider than our other noodles, it still cooks in 3-4 minutes! Our Pappardelle holds up beautifully under sauces that were sometimes a little too heavy for other noodles.
So happy people are realizing that you can substitute fettuccine and pappardelle for shapes like penne, even in baked dishes. When using in baked dishes, just remember to undercook the pasta, so 2 minutes should be perfect.
Although there are countless recipes for kugel, this one, baked in a tube or Bundt pan, reminds me of a gooey stick bun.
Frittata is an Italian version of the omelet. Rather than folding ingredients into an egg pancake, the filling is mixed with the eggs and served as an egg pie, cut into wedges. Unlike omelets, frittata can be served warm or at room temperature.
I always say, “as long as you have a bag of pasta in your cupboard, you can survive just about anything” and it seems like a lot of people feel that way. I quickly pull together lunch with just a jar of Monique’s Marinara, a few zucchini, some frozen peas, a can of beans and a little Parmesan.
Chef Kristin Cole was inspired by our Pappardelle for this delicious recipe. She is very much in tune with all of us who love delicious, seasonal, simplicity. With this kind of dish, who cares if it’s cold outside!
This dish is perfect for a chilly fall day. Roasted cauliflower and root vegetables with our deliciously light Whole Wheat Fettuccine that cooks in just 3 minutes!
This pasta recipe is quick, easy and healthy–the Al Dente trifecta! Because our pasta cooks in 3 minutes, you can get this dish on the table in record time. Peace, love and pasta!
It’s one of my 3 in 3 recipes. Three ingredients in just 3 minutes! Perfect for students or anyone in a hurry. I found all the ingredients I needed at the store: Al Dente Pasta, Garbanzo Beans, Broccoli, Almonds, Asian Dressing.
This recipe is featured on our Red Chili Fettuccine bag, but is delicious with all Al Dente Pasta!
A wise man once said, "You can't grill pasta." No, but you can serve this pasta side dish along with any grilled meats or vegetables. It would be delicous for a large group at a picnic or BBQ.
This recipe is on our Wild Mushroom Fettuccine bag. Al Dente® Pasta has become famous for it's incredible taste and texture that duplicates what an Italian grandmother would make in her own kitchen.
Recipe and video created by Peggy Lampman. Says Peggy DeParry, the creator of this recipe "Perfectly cooked, Al Dente pasta combined with the classic taste of Regianno, Balsamic and extra-virgin oil create a simple, yet scrumptious pasta salad."
You really can have your pasta and eat it too! A little pasta tossed with lots of other healthy ingredients is so nutritious, good, and satisfying. Here's to your low-carb, fit, and healthy lifestyle!
This is the recipe on the Roasted Garlic Linguine bag but any pasta would work. I've used just about every vegetable imaginable, depending on what is in season or what I have in my fridge. Let me know what works for you.
Luscious main dish or started for the weekend meal using any combinations of vegetables in a creamy sauce. You could easily subsititue fat free half and half for the cream.
An al dente rule to live by: never eat a meal while standing. Pour yourself a glass of wine. Make a table setting. Then prepare to cook a meal that inspires you to sit down and make the meal a lovely moment in your oh-so-busy life.
Everyone loves the classic Fettuccine Alfredo. Obviously, it's not something that you would want to eat every week, but to indulge now and then is a wonderful thing!
This recipe has been in our repertoire since 1982, but it still is as contemporary as a pasta dish could be. Always a hit at a picnic or potluck.
It's no surprize that Tom DeVries gave us a recipe combining cheese with pasta. After all, his company, the R.Hirt Jr. Co. in Detroit's Eastern Market, is one of the area's finest distributors of specialty foods and cheeses. They were Al Dente's very first distributor back in 1982.
So much of our lives revolves around the meaningful things that bring us together- friendship, discovery, and good food. In this case, I took the opportunity to make a pasta dish using Al Dente Egg Fettuccine with roasted eggplant, tomatoes, and almonds.