High Fiber

  2.5 – 2 reviews  • High Fiber Total: 1 hr 35 min Prep: 20 min Cook: 1 hr 15 min Yield: 6 to 8 servings Ingredients Kosher salt 1 28-ounce can whole plum tomatoes, crushed by hand 1 pound mezzi rigatoni 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups) 1/2 cup grated … Read more

  4.7 – 14 reviews  • High Fiber This is one of the few recipes where breaking pasta is acceptable and is even an essential part of the dish in its natural form. This is a highly traditional comfort food dish that a middle school friend of mine would have regularly for dinner. It was so unlike … Read more

  4.9 – 38 reviews  • High Fiber Level: Easy Total: 55 min Active: 25 min Yield: 4 to 6 servings Ingredients 2 large carrots 2 large zucchini 1 tablespoon extra-virgin olive oil One 32-ounce jar marinara sauce One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen) 8 ounces grated mozzarella (2 cups) … Read more

  5.0 – 3 reviews  • High Fiber Level: Intermediate Total: 1 hr 25 min Active: 55 min Yield: 4 servings Ingredients 2 cups all-purpose flour, plus additional for dusting 3 large whole eggs plus 1 large egg yolk Kosher salt 4 tablespoons unsalted butter 8 ounces Parmesan, finely grated, plus more for garnish 2 ounces black truffle, … Read more

  3.2 – 15 reviews  • High Fiber Level: Easy Total: 35 min Active: 25 min Yield: 4 servings Ingredients Kosher salt 12 ounces fettuccine 2 tablespoons extra-virgin olive oil 2 bell peppers, sliced 1 red onion, sliced 1 tablespoon minced garlic 1 tablespoon minced jalapeño Freshly ground pepper 2 cups low-sodium chicken broth 2 tablespoons fresh … Read more

  4.4 – 30 reviews  • High Fiber Level: Easy Total: 40 min Prep: 5 min Cook: 35 min Yield: 4 servings Ingredients Kosher salt 2 small zucchini, halved lengthwise and sliced 1/2 inch thick 1 bunch asparagus, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil Freshly ground pepper 1 small onion, diced 2 … Read more

  4.7 – 24 reviews  • High Fiber Level: Easy Total: 25 min Active: 15 min Yield: 4 to 5 servings Ingredients Kosher salt and freshly ground black pepper 1 1/2 pounds broccoli rabe (1 to 2 bunches) 1 pound large pasta shells, such as Barilla Good olive oil 1/2 pound pancetta, 1/4-inch diced (see Cook’s Note) … Read more

  5.0 – 1 reviews  • High Fiber In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand — experiment and enjoy! Level: Easy Total: 40 min Active: 20 min Yield: 4 servings Ingredients 1/2 … Read more

  3.5 – 6 reviews  • High Fiber Gazpacho is a cold soup originating in Spain. Here Ree experiments by using it as a pasta sauce for a Spanish-Italian combo, poured over freshly boiled farfalle. Level: Easy Total: 35 min Active: 25 min Yield: 6 servings Ingredients 1/3 cup extra-virgin olive oil, plus more for garnish 3 … Read more

  4.6 – 141 reviews  • High Fiber Bacon, cream, Parmesan — is your mouth watering yet? There’s no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home. Level: Easy Total: 40 min Active: 30 min Yield: 4 servings Level: Easy Total: 40 min Active: 30 min … Read more