SAVANNAH, Ga. (WTOC) - October is Vegetarian Month and we are going to go all our for it with vegan chef Alexander Mack. He is going to make a dish that is not only good for vegetarians, but good for ...

With fresh, aromatic basil leaves as its base, pesto adds emerald green color and the taste of summer to pasta. The lemon really brightens the flavor of the pesto. Add the pesto to pasta, chicken, ...

Penne is a good pasta for this dish, but you can use other short pastas like rigatoni or ziti. —Annie Wayte Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover ...

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, adding the broccoli and carrots for the last 4 minutes, until al dente. Reserve 1 cup pasta ...

Really good, really fresh tomatoes at the peak of the season need little adornment, and this pasta dish from my all-time favorite cookbook, Field of Greens by Annie Somerville honors that premise. Be ...

Add 2 tablespoons oil to a medium, heavy-bottomed skillet and place over medium heat. When oil is hot add garlic and heat until garlic's fragrant and starting to soften, no more than 3 minutes. Stir ...

It’s getting too hot for just about anything in my garden to grow, but this is still the time of year when I crave corn, basil or zucchini in just about everything. Cara Mangini, author of the new ...

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Pasta comes in a variety of shapes and forms, and today we make Penne pasta. Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. Penne is the plural form of the ...

Serves 4 as a main dish. Note: The pasta could be served hot, or at room temperature, which is often the case during Italy's summers. While penne works nicely, there is nothing sacred about using that ...