Dinner IN A FLASH

Our easy pasta suppers prep in 20 minutes or less!

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Orecchiette with Brown Butter Walnut Sauce

12 oz. orecchiette pasta

½ cup butter, cut in pieces

1 cup walnut halves, chopped coarsely

Grated zest and juice of 1 lemon

⅔ cup finely grated Parmesan

• Cook orecchiette in a large pot of salted boiling water until just tender, 10–12 min., stirring occasionally. Drain pasta, reserving ½ cup cooking water.

• Meanwhile, place butter and walnuts in a large skillet over medium-high heat. Cook until butter turns brown and walnuts are golden brown. Just before serving, add lemon zest and juice. (This will stop butter browning so make sure it’s deep golden brown before adding lemon.)

• Toss pasta with sauce, adding reserved pasta water as needed. Season to taste; serve immediately, topped with finely grated Parmesan.

Servings: 5. Active time: 10 min.

Total time: 20 min.

Calories: 580 Protein: 13g Fat: 37g (14g sat.)

Chol.: 50mg Carbs.: 57g Sodium: 345mg

Fiber: 4g Sugar: 4g

Pumpkin Spaghetti Bolognese

Thanks to pumpkin puree, this bowl gets a kiss of creaminess

12 oz. spaghetti pasta

1 lb. ground meatloaf mix (beef, pork, veal)

1 Tbs. dried Italian seasoning