SINGULAR

Let’s Eat!

OODLES OF NOODLES CHICKEN TWO WAYS POWER TOOLS

FOOD STYLING: VICTORIA GRANOF. PHOTOGRAPH BY Emily Kate Roemer

SINGULAR Sensation

A delicious celebration of one standout ingredient. This month: pasta—no matter what shape it takes, it never disappoints.

RECIPES BY Marcia Kiesel

Why We Love It

Tender, chewy, incomparably satisfying—it’ s no wonder pasta comforts both body and soul. But if you think it’ s just for dinner, wrap your noodle around this: Pasta has a place in all your meals. Add protein (like bacon and egg) and you ’ ve got a fuel-filled breakfast; throw in lots of bright produce and call it lunch. Any left over? That’ s why God made midnight snacks.

Smooth sauces like pesto and Alfredo cling better to twisty shapes like fusilli and farfalle. Thick-walled tubular pastas like penne and rigatoni can handle the heft of chunky veggie or meat sauces.

You can freeze portions of cooked pasta— al dente is best, to prevent post-thaw mushiness— for quick weekday lunches or dinners.

Gummy bears are fine. Gummy pasta is not. To avoid it, wait until your water has reached a full rolling boil before adding noodles.

For maximum flavor, always salt your pasta water (at least one tablespoon per pound of pasta).

Kale Caesar Pasta Salad

MAKES 6 SERVINGS ACTIVE TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

1 pound bow-tie pasta 6 Tbsp. mayonnaise 1⁄3 cup grated Parmesan 3 Tbsp. lemon juice 1 Tbsp. Dijon mustard 1 Tbsp. extra-virgin olive oil 1 garlic clove, crushed ½ tsp. kosher salt ½ tsp. ground black pepper 1 large bunch kale, stemmed and chopped 8 medium radishes, quartered

1. Cook pasta according to package directions.

2. Meanwhile, in a large bowl, whisk together mayonnaise, Parmesan, lemon juice, mustard, oil, garlic, salt, and pepper. Add kale and toss to combine.

3. Once pasta is cooked, strain, immediately add to kale mixture, and toss. Let cool slightly. Stir in radishes and serve.

TRY THIS

Ward off 3 p.m. hunger pangs by including protein, like grilled chicken or sautéed shrimp, in your pasta salad. Or try Banza’s chickpea-based noodles (eatbanza .com), which offer 14 grams per serving, nearly half as much as a four-ounce steak.

Bacon-and-Egg Breakfast Pasta

MAKES 4 SERVINGS TOTAL TIME: 20 MINUTES

12 ounces spaghetti 1 bunch Swiss chard, stemmed and chopped 8 slices thick-cut bacon 1 tsp. extra-virgin olive oil 4 large eggs ½ cup grated Parmesan, plus more for sprinkling ½ tsp. kosher salt, plus more for seasoning ¼ tsp. ground black pepper, plus more for seasoning

1. Cook spaghetti according to package directions, adding chard during last 3 minutes. Reserve ½ cup cooking water, drain pasta and chard, then return to pot.

2. Meanwhile, in a large nonstick skillet over medium heat, cook bacon until crisp, about 6 to 8 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.

3. Wipe out skillet and heat oil over medium. Crack eggs into skillet and cook to desired doneness, 3 to 4 minutes for runny yolks.

4. Toss pasta and chard with reserved pasta water, Parmesan, salt, and pepper; fold in bacon. Divide among 4 bowls and top each with an egg. Season to taste with salt and pepper and sprinkle with additional Parmesan, if desired.

Better Meals Begin Here

It’s easier to get to a better meal when you start with our ready-to-heat rice because it pairs perfectly with fresh veggies and lean proteins that make creating a balanced meal quick and convenient. So, be sure to visit UncleBens.com when you need a dash of dinnertime inspiration.