Five pantry ingredients, one pot and 25 minutes. The sauce cooks while the water boils.
Scale it for a crowd, tick off steps as you go and keep your screen awake while you cook.
Make it Sunday, eat it until Wednesday. Dressing the pasta while it is warm is the whole trick.
Recipe by Claire Whitman
Cook the pasta in well-salted boiling water until just tender, about . Drain, saving 1/2 cup of the water.
Toss the warm pasta with the pesto, lemon juice and a splash of the pasta water.
Let it cool for so the pasta soaks up the dressing.
Fold in the tomatoes, spinach and Parmesan and season to taste.
Pack into containers — it keeps for four days in the fridge.
I started Salt & Supper in a tiny Asheville apartment kitchen with one goal: dinners that taste like a weekend but cook in thirty minutes.
Every recipe here is tested at least three times — by me, by Jenna, and by a reader with a regular oven and a busy life.
A crackly loaf with an open crumb — no stand mixer and no kneading.
Quick recipe stories — tap through on your phone.
Recipes, classes, Supper Club and the new baking course.
On the table in 30 minutes, start to finish.
Every one cooked at least three times.
$3 a month.
Four Saturday lessons, from first loaf to lattice pie.
Big bowls for cold nights and light lunches.
Hands-on, in our kitchen.
The tools we really use.
100 Weeknight Dinners
by Claire Whitman
One hundred dinners that cook in thirty minutes or less, with shopping lists, make-ahead notes and a chapter of Sunday projects.
“The weeknight cookbook I actually cook from.”
— A Salt & Supper reader
Our first cookbook collects the hundred dinners readers make most — every one tested again for the book, with shopping lists and make-ahead notes.
The one recipe every home cook should know — crisp skin, juicy meat, easy gravy.
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