Cooking & Recipe

Whole-Wheat Pasta with Chicken and Vegetables

This healthy Pasta is bursting with fresh veggies and lean protein. It will satisfy your carb cravings, provide a variety of vitamins and nutrients … and it will fill you up without weighing you down.

Swap option: Add even more veggie power!

After adding the olive oil to your skillet

throw in some chopped leaks or stir a handful of arugula into the pasta before serving.

Nutrition facts: 515 calories

19 grams fat (3 grams saturated)

39 grams protein

56 grams carbohydrates

10 grams sugar

10 grams fiber

798 milligrams sodium per serving


    • 4 ounces whole-wheat penne pasta (about 2/3 cup)
    • 2 tablespoons olive oil
    • 3 cups cubed eggplant
    • Kosher salt
    • 2 cups cubed zucchini
    • 1 cup grape tomatoes, halved
    • 2 cloves garlic, minced
    • 6 ounces cooked chicken breast, sliced
    • Freshly ground black pepper
    • Fresh or dried basil



1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, reserve 2/3 cup of the pasta cooking water, then drain.

2. While the pasta is cooking, heat the olive oil in a skillet over medium-high heat. Add the eggplant and 4 pinches of salt. Cook, stirring, until golden, 4 to 5 minutes. Add the zucchini and 4 pinches of salt. Cook, stirring, until golden, 6 minutes. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften, 2 minutes.

3. Add the chicken, reserved pasta water and pasta. Cook over high heat, stirring, for 3 minutes. Season with pepper and 4 pinches of salt. Garnish with basil.

Coffee Caramel Cake

To make Coffee Caramel Monkey Cake , High quality, frozen, store-bought bread dough (either dinner rolls or whole loaves) makes prep here a snap, but if you’re feeling ambitious, you can always use one pound of homemade yeast-risen dough.

Technique tip: Kitchen scissors are the best tool for snipping the dough into small pieces.



    • 2 pounds frozen white bread dough, thawed but still cold
    • 1 cup granulated sugar
    • 2 teaspoons ground cinnamon
    • 1/4 teaspoon fine sea salt
    • 6 tablespoons unsalted butter, melted and cooled

    • 1/2 cup strong brewed coffee
    • 6 tablespoons unsalted butter, cut into 1/2-inch pieces
    • 1 cup dark brown sugar
    • 1/2 teaspoon fine sea salt
    • 1 teaspoon pure vanilla extract



For the dough

1. Spray a 10-inch bundt or tube pan with nonstick cooking spray. Cut the dough into small pieces and roll into 1-inch balls.

2. In a medium bowl, whisk together the sugar, cinnamon and salt. Lightly coat the dough balls with melted butter, then toss them in the sugar to coat. Fit the dough balls into the pan. Cover the pan with a clean tea towel or plastic wrap and set aside in a warm place to rise until doubled in volume, about 1 hour.

3. Position a rack in the center of the oven and preheat it to 350°F.

For the coffee caramel:

In a medium saucepan set over high heat, combine the coffee, butter, brown sugar and salt. Bring the mixture to a boil, stirring often until the sugar is dissolved. Boil for two minutes. Immediately pour the caramel over the risen dough.

Bake until puffed and golden, 35-40 minutes. Let cool on a wire rack for about 20 minutes. Invert onto a platter and serve warm.