Collagen-rich and deeply flavorful, there’s a reason this thrifty cut is a favorite of home cooks and chefs alike. Oxtail contains meat, bones and cartilage, which melt into a delicious sauce when braised in the slow cooker. Look for meaty pieces that are at least 2 ½-3 inches or larger in diameter for the best value.

RD Tip: If oxtail is hard to find, you can swap them out with just about any meat-on-the-bone, like short ribs, beef shanks, or even bone-in chicken thighs.

Slow Cooker Braised Oxtail and Carrots

Ingredients

• 4 lb. (1814g) oxtails
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp olive oil
• 3 tbsp no salt-added tomato paste
• 1/2 cup (113g) dry red wine (such as Pinot Noir or Merlot)
• 2 cups (360g) low-sodium beef broth
• 1 tsp granulated garlic or garlic powder
• 2 bay leaves
• 1 small sprig rosemary 
• 1 large yellow onion, chopped
• 3 large carrots (475g), cut into 1/2-in. thick coins
• 2 celery stalks, sliced
• 1 large parsnip, chopped
• 2 tbsp cornstarch

Directions

Season the oxtails with pepper and salt. Heat the oil in a large non-stick pan over medium-high heat. When the oil is hot, add the oxtails to the pan (in batches if needed, to avoid overcrowding the pan.) Cook, turning occasionally, until browned all over, about 10 minutes. Add to the slow cooker.

Pour off the fat in the pan. Return the pan to medium-high heat and add the tomato paste. Cook, stirring constantly, about 2-3 minutes, or until it begins to brown. Add the wine and simmer for another 1 minute, scraping up the brown bits on the bottom of the pan. Add the broth, granulated garlic, rosemary and bay leaves and stir to combine.

Pour the wine mixture over the oxtails in the slow cooker. Nestle the celery and onion around the oxtail. Cover and cook on low in a large (6.5qt/6L) slow cooker for 8–9 hours (or on high for 4-5 hours) until oxtail reaches an internal temperature of 190-205°F, adding the parsnips and carrots during the last 2-3 hours of cooking.

Transfer the oxtails and vegetables to a large serving bowl with a slotted spoon. Discard the bay leaves and rosemary sprig. Cover meat and vegetables with foil. Set aside.

Pour the cooking liquid into a gravy separator and let it stand for a few minutes so the fat rises; discard the fat (alternatively, pour the cooking liquid into a large measuring cup, let sit for a few minutes, then spoon the fat off the top and discard.) Pour the defatted cooking liquid into a small saucepan. Bring the cooking liquid to a boil over medium-high heat and simmer for 4 minutes.

In a small bowl, combine the cornstarch with 2 tbsp water and stir to combine. Add to the cooking liquid and simmer until thickened, about 2 minutes. Season sauce with additional salt and pepper, if desired. Pour the sauce over the oxtails and vegetables and serve.

Serves: 6 | Serving Size: 2 medium oxtails, 2/3 cup vegetables, 1/3 cup sauce

Nutrition (per serving): Calories: 628; Total Fat: 33g; Saturated Fat: 13g; Monounsaturated Fat: 16g; Polyunsaturated Fat: 2g; Cholesterol: 227mg; Sodium: 620mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 5g; Protein: 63g

Nutrition Bonus: Potassium: 1194mg; Iron: 49%; Calcium: 7%; Vitamin A: 25%; Vitamin C: 15%

Originally published March 10, 2020; Updated April 2026

The post Slow Cooker Braised Oxtail and Carrots appeared first on MyFitnessPal Blog.

This cooling noodle salad is a popular dish during the dog days of summer in Thailand — plus, at less than 400 calories, it’s a filling main with 26 grams of protein. Bean thread noodles — also called glass noodles or cellophane noodles — are clear noodles made from mung bean flour. They have a satisfying chew, but very few calories. Look for them where Asian ingredients are sold.

Active time: 25 minutes | Total time: 30 minutes

Cold Thai Noodle Salad With Shrimp and Chicken

Ingredients

• 1 tbsp olive oil
• 4 oz. (114g) ground chicken or pork
• 8 oz. cooked shrimp, peeled, deveined, and tails removed
• 4 oz. (114g) bean thread noodles, soaked in hot water for 10 minutes
• 1 cup (180g) cherry tomatoes, halved
• 2 red bell peppers, thinly sliced
• 2 celery ribs, thinly sliced
• 2 small shallots, thinly sliced
• 1/2 cup (8g) fresh cilantro, roughly chopped
• 3 tbsp (45g) lime juice
• 2 tbsp (30g) fish sauce
• 4 medium garlic cloves, minced
• 1 tsp brown sugar
• 1–2 red Thai chili peppers or 1 medium serrano pepper, finely chopped
• 1/2 cup roasted peanuts, roughly chopped

Directions

Heat a large pan over medium high heat. Once hot, add the oil. When the oil is hot and shimmering, add the ground chicken. Cook, stirring occasionally, until cooked through and the chicken reaches an internal temperature of 165°F. Transfer the chicken to a large serving bowl along with the cooked shrimp. 

Bring a large pot of water to a boil, then add the soaked noodles. Simmer until al dente, about 30 seconds. Drain, reserving 2 tbsp of the cooking water, set aside. Snip the noodles with clean scissors into 4-inch lengths and add to the bowl with the chicken and shrimp. Add the tomatoes, red bell peppers, celery, shallots and cilantro.

In a small bowl, combine the reserved cooking water, lime juice, fish sauce, garlic, sugar and chili peppers, and stir to dissolve the sugar. Toss with the noodle mixture and divide evenly amongst 4 bowls. Top each bowl with 2 tbsp of peanuts and serve cold.

Serves: 4 | Serving size: 2 cups salad + 2 tbsp peanuts

Nutrition (per serving): Calories: 366; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 132mg; Sodium: 672mg; Carbohydrate: 42g; Dietary Fiber: 5g; Sugar: 8g, Protein: 26g

Originally published September 13, 2018; Updated February 2026

The post Cold Thai Noodle Salad With Shrimp and Chicken appeared first on MyFitnessPal Blog.

This showstopper vegetarian entrée is a savory spin on apple strudel, with sautéed mushrooms, chestnuts and goat cheese taking the place of fruit. The strudel can be made up to 6 hours in advance and baked right before serving, so it’s a great option for a dinner party. Serve with a baby kale salad tossed with a creamy tahini dressing for a complete meal.

Active time: 40 minutes | Total time: 1 hour

Mushroom and Chestnut Savory Strudel

Ingredients

• 1 1/2 tbsp olive oil
• 1 medium onion, thinly sliced
• 1/2 lb (227g) portobello mushrooms, chopped
• 1/2 lb (227g) shiitake mushrooms, caps sliced, stems discarded
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (59g) dry white wine or vegetable broth
• 3/4 cup (107g) roasted chestnuts, chopped and peeled (see note)
• 1/2 cup (70g) crumbled goat cheese
• 12 sheets phyllo dough, defrosted if frozen
• 4 tbsp melted ghee
• 1/2 cup (20g) fresh dark rye or whole-wheat breadcrumbs

Directions

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.

Heat the olive oil in a large sauté pan or skillet over medium-high heat. Add the onion and cook for about 3 minutes, until beginning to soften. Add the mushrooms, thyme, rosemary, salt, and black pepper. Continue cooking, stirring occasionally, for about 6 minutes, until the mushrooms release their liquid and begin to brown. Add the wine and cook for 1 minute, or until evaporated. Transfer the mushroom mixture to a large bowl, stir in the chestnuts, and let cool for 10 minutes.

Place one sheet of phyllo dough on a large cutting board with the long side facing you. Brush with some of the melted ghee and sprinkle with a few teaspoons of breadcrumbs. Top with another sheet of phyllo dough, brush with more ghee, and sprinkle with more breadcrumbs. Repeat with the remaining phyllo sheets, adding breadcrumbs between layers but not on the final sheet.

Transfer the layered phyllo to the prepared baking sheet. Spoon the mushroom mixture in a line about 1 inch from the edge closest to you and sprinkle the goat cheese evenly over the filling. Fold the edge closest to you up and over the filling, then roll into a long, tight cylinder. Place seam-side down on the baking sheet and brush the exterior with any remaining ghee. The strudel may be refrigerated at this point for up to 8 hours before baking.

Bake for about 25 minutes, or until crisp and golden brown. Transfer to a serving platter and let cool for 5 minutes before slicing with a serrated knife.

Note: Peeled and roasted chestnuts are available in well-stocked supermarkets in the baking aisle. Substitute 1/2 cup roasted walnuts or hazelnuts if desired.

Serves: 6 | Serving Size: One 2-inch slice

Nutrition (per serving): Calories: 404; Total Fat: 19g; Saturated Fat: 9g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 33mg; Sodium: 493mg; Carbohydrate: 51g; Dietary Fiber: 3g; Sugar: 8g; Protein: 10g

Nutrition Bonus: Vitamin D: 2%; Calcium: 5%; Iron: 13%; Potassium: 354mg; Vitamin A: 1%; Vitamin C: 11%

Originally published January 12, 2019; Updated June 2026

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Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. The chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

Active time: 15 minutes | Total time: 3-4 hours, 15 minutes

Slow Cooker Lemon Greek Chicken

Ingredients

• 4 bone-in (4 oz. or 115 grams each) chicken thighs, skin removed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp + 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 4 medium tomatoes, diced
• 2 large English cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 6 tbsp crumbled feta cheese, divided
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

Season the chicken thighs all over with the salt, black pepper, garlic, and oregano. Arrange in a single layer in the slow cooker and pour the lemon juice and chicken broth over the top. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.

While the chicken cooks, prepare the salad. In a large bowl, combine the tomatoes, cucumbers, onion and 2 tbsp feta. In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the vegetables and toss to coat. Refrigerate until ready to serve.

To serve, divide the salad evenly among four plates and place one chicken thigh alongside each portion. Top each chicken thigh with 1 tbsp feta. Serve immediately.

Serves: 4 | Serving Size: 1 chicken thigh + 1 cup Greek Salad

Nutrition (per serving): Calories: 264; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 469mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 853mg; Iron: 15%; Vitamin A: 2%; Vitamin C: 41%; Calcium: 19%

Originally published: October 10, 2015; Updated May 2026

The post Slow Cooker Lemon Greek Chicken appeared first on MyFitnessPal Blog.

If you love fried rice but not the extra sodium and fat in takeout versions, this recipe is for you. Packed with vegetables and lean protein, it’s a great way to use leftover brown rice. Baking everything on a preheated sheet pan in a hot oven creates crispy bits of rice while streamlining the process. Feel free to switch up the vegetables or use other quick-cooking proteins, like diced chicken breast or tofu, in place of shrimp. A generous amount of fresh ginger adds bold flavor and provides antioxidants that may support overall health (1).

 Active time: 10 minutes | Total time: 30 minutes

Sheet Pan Shrimp Fried Rice

Ingredients 

• 2 tbsp (30g) safflower oil
• 2 tbsp black bean garlic sauce
• 3 medium garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp low-sodium soy sauce
• 3 cups (585g) cold cooked brown rice
• 3 cups (170g) shiitake mushrooms, caps sliced, stems discarded
• 2 celery stalks, thinly sliced
• 1 large carrot, finely diced
• 1 lb (454g) shrimp, peeled and deveined
• 3/4 cup (115g) frozen peas
• 2 green onions, thinly sliced
• 1 large egg, beaten

Directions

Place a large, rimmed baking sheet in the center of the oven and preheat to 450°F (246°C).

In a large bowl, whisk together the oil, black bean garlic sauce, garlic, ginger, and soy sauce. Crumble the rice into the bowl. Add the mushrooms, celery, and carrots, and toss to combine. Carefully spread the mixture onto the preheated baking sheet in an even layer. Bake until the rice begins to brown in the corners of the pan, about 10 minutes.

Add the shrimp and peas to the rice mixture and stir with a spatula to loosen any stuck-on bits. Spread the mixture back into an even layer and continue baking until the shrimp are opaque and cooked through, about 5–6 minutes more (the shrimp should reach an internal temperature of 145°F/63°C).

Meanwhile, scramble the egg in a small nonstick skillet over medium heat until just set. Remove from heat. Stir the cooked egg into the rice mixture along with the green onions before serving.

Serves: 4 | Serving Size: 1 1/4 cups

Nutrition (per serving): Calories: 444; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 229mg; Sodium: 698mg; Carbohydrate: 55g; Dietary Fiber: 7g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Potassium: 916mg; Iron: 12%; Vitamin A: 312%; Vitamin C: 23%; Calcium: 7%

Originally published October 2020; Updated April 2026

The post Sheet Pan Shrimp Fried Rice appeared first on MyFitnessPal Blog.

Stir a few ingredients together in your slow cooker, add chicken breasts and you’ve got a chicken dinner with a velvety Thai inspired peanut sauce ready when you are. We add crisp-tender broccoli, but green beans, carrots, baby corn or a long list of other veggies are welcome. The trick is to briefly microwave or steam the veggies and stir them through the sauce right before serving so they’re not overcooked. Serve over brown rice or quinoa.

Active time: 10 minutes | Total time: 4 hours, 10 minutes (low) or 2 hours, 10 minutes (high)

Slow Cooker Peanut Chicken With Broccoli

Ingredients

• 1/2 cup light coconut milk
• 1/4 cup smooth peanut butter
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp low-sodium soy sauce
• 2 tsp Thai red curry paste
• 1 tsp lemongrass paste
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 4 cups broccoli florets
• 1 tsp cornstarch

Directions

In a 6-quart slow cooker, whisk together the coconut milk, peanut butter, rice vinegar, brown sugar, soy sauce, red curry paste, and lemongrass paste until smooth. Stir in the onion and garlic. Add the chicken and stir to coat.

Cover and cook on low for 3½–4 hours or on high for 2–2½ hours, until the chicken reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and slice or shred into bite-size pieces. Pour the cooking liquid into a small saucepan. In a small bowl, whisk together the cornstarch and 1 tbsp cold water until smooth, then stir into the saucepan. Bring to a simmer over medium heat, stirring frequently, until the sauce has thickened, about 2 minutes. Remove from heat.

While the sauce thickens, combine the broccoli with 2 tbsp water in a microwave-safe bowl and microwave on high for 2–3 minutes, or until crisp-tender. Alternatively, steam the broccoli on the stovetop for about 3 minutes. Drain.

Arrange the chicken and broccoli on a serving platter or divide between bowls. Pour the sauce over the top and serve immediately.

Serves: 4 | Serving Size: 4 oz. chicken, 1 cup broccoli, 1/4 cup sauce

Nutrition (per serving): Calories: 320; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 369mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 7g; Protein: 32g

Nutrition Bonus: Calcium: 7%; Iron: 8%; Potassium: 809mg; Vitamin A: 1%; Vitamin C: 140%

Originally published: January 17, 2020; Updated May 2026

The post Slow Cooker Peanut Chicken With Broccoli appeared first on MyFitnessPal Blog.

Sometimes the best meals are the simplest ones. This quinoa and black bean bowl comes together in just 5 minutes with a handful of wholesome ingredients, making it the perfect solution for a quick weeknight dinner or a no-fuss lunch. Protein-packed black beans and fiber-rich quinoa form a satisfying base, while creamy avocado, crisp lettuce, and fresh salsa bring color, texture, and bright flavor to every bite (1, 2).

Active time: 5 minutes | Total time: 5 minutes

Quinoa and Black Bean Bowl

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup low-sodium black beans
• 1 cup romaine lettuce, shredded
• 2 tbsp salsa
• 1/4 avocado, sliced

Directions

Combine the quinoa, black beans, lettuce, salsa, and avocado in a bowl. Toss gently to combine and serve immediately.

Serves: 1 | Serving Size: 1 bowl

Nutrition (per serving): Calories: 287; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrate: 44g; Dietary Fiber: 14g; Sugar: 3g; Protein: 13g

Nutrition Bonus: Calcium: 8%; Iron: 23%; Potassium: 847mg; Vitamin A: 1%; Vitamin C: 18%

The post Quinoa and Black Bean Bowl appeared first on MyFitnessPal Blog.

Saucy, savory and messy, these sloppy Joe sandwiches are vegan, but they contain 20 grams of protein thanks to a vegan chickpea-lentil filling instead of ground beef. These are served on whole grain buns, but you can also serve the filling in tacos or on quinoa for a nutritious bowl meal.

The fiber and protein in this recipe helps keep you full, so give this one a try for meal prep for lunch and you may not feel the need to snack throughout the afternoon.

Active time: 15 minutes | Total time: 25 minutes

Vegan Sloppy Janes

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion, finely diced
• 1/2 cup green or red bell pepper, finely diced
• 1 8-oz. can no salt added tomato sauce
• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp cayenne
• 3 tbsp water
• 1 15.5-oz. (455g) can low-sodium garbanzo beans, rinsed and drained
• 1 1/2 cup (297g) cooked lentils or canned, rinsed and drained brown lentils
• 4 whole-wheat hamburger buns, toasted
• 4 romaine lettuce leaves

Directions

Heat the olive oil in a large saute pan over medium heat. Add the onions and peppers and saute, stirring occasionally, until tender, about 4 minutes. Add the tomato sauce, mustard, honey, garlic powder, salt, cayenne pepper and 3 tbsp of water. Stir to combine.

Add the garbanzo beans and lentils. Reduce heat to low, cover, and simmer for 10 minutes. Using a potato masher, mash about half of the garbanzo beans. Serve on toasted buns. topped with lettuce.

Tip: To cook lentils from dried, put 1 cup lentils in a medium saucepan. Cover with cold water by 2 inches. Add 1 bay leaf and bring to a simmer over high heat. Cover, reduce heat to low, and simmer until tender, 20–30 minutes, depending on the age of the lentils. Drain. Makes about 3 cups.

Serves: 4 | Serving Size: heaping cup bean mixture, 1 bun

Nutrition (per serving): Calories: 404; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 806mg; Carbohydrate: 64g; Dietary Fiber: 16g; Sugar: 15g; Protein: 20g

Nutrition Bonus: Calcium: 18%; Iron: 34%; Potassium: 835 mg; Vitamin A: 8%; Vitamin C: 35%

Originally published February 9, 2021; Updated February 2026

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The air fryer cooks salmon to perfection, giving it a slight crust on the outside while keeping the interior moist. If you don’t have an air fryer, you can bake the salmon at 400°F (200ºC) for about 10 minutes, or until the salmon reaches an internal temperature of 145°F.

Between the antioxidants in the berries and the omega-3’s in the salmon, this meal packs an anti-inflammatory powerhouse that benefits your heart (1, 2).

Active time: 10 minutes | Total time: 15 minutes

Air Fryer Salmon With Arugula-Berry Salad

Ingredients

• 1/2 tsp chili powder
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper, divided
• 1/4 tsp brown sugar
• 1/8 tsp garlic powder
• 2 4-oz. skinless salmon fillets
• Cooking spray
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 4 cups baby arugula
• 1 cup fresh raspberries
• 1 cup fresh strawberries, sliced

Directions

In a small bowl, combine the chili powder, 1/4 tsp salt and 1/8 tsp black pepper, brown sugar, and garlic powder. Sprinkle the mixture evenly over the salmon fillets.

Preheat the air fryer, if necessary, to 400°F (200°C). Coat the air fryer basket with cooking spray. Add the salmon and cook for 7–8 minutes, or until it reaches an internal temperature of 145°F.

Meanwhile, in a medium bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and the remaining 1/4 tsp salt and 1/8 tsp black pepper. Add the arugula, raspberries, and strawberries and toss gently to coat.

Serve the salmon with the salad.

Serves: 2 | Serving Size: 1 salmon fillet and about 3 cups salad

Nutrition (per serving): Calories: 439; Total Fat: 28g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 5g; Cholesterol: 60mg; Sodium: 722mg; Carbohydrate: 21g; Dietary Fiber: 7g; Sugar: 10g; Protein: 26g

Nutrition Bonus: Potassium: 786mg; Iron: 11%; Vitamin A: 17%; Vitamin C: 114%; Calcium: 11%

Originally published: March 20, 2021; Updated June 2026

The post Air Fryer Salmon With Arugula-Berry Salad appeared first on MyFitnessPal Blog.

pring has a way of making you want to cook again. The farmer’s market is suddenly worth the trip, the produce drawer is full of things that are actually exciting, and dinner feels less like a chore and more like an occasion.

Pasta is our answer to all of it. Light, fresh, and endlessly adaptable, it’s the perfect vehicle for spring’s best offerings: asparagus, artichokes, peas, broccolini, arugula, mint. These aren’t the heavy, wintery pasta dishes you’ve been leaning on since October. These are bright, fast, and built for open windows and longer evenings.

9 Spring Pasta Recipes Worth Adding to Your Rotation

Consider this your permission slip to eat pasta all season long.

Lemon Ricotta Pasta

Zucchini melts into a silky, creamy sauce that clings to every noodle—brightened with lemon, artichokes, and kale. Think of it as the secret ingredient you’d never guess.

Get the recipe

Green Goddess Pasta Salad

Loaded with in-season vegetables, chickpeas, and a dressing bursting with basil, spinach, and chives, this vegan pasta salad is made for spring gatherings—and even better the next day. Don’t you love when that’s the case?

Get the recipe

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Crispy bacon, briny artichoke hearts, and peppery arugula come together in a bright blender dressing The kind of pasta salad that earns a permanent spot in your spring rotation (and takes a total of less than 30 minutes to make).

Get the recipe

One Pot Parmesan Orzo

All the comfort of mac and cheese, packed with spring vegetables and ready in one pot. The orzo absorbs everything as it cooks, making this one as easy to clean up as it is to eat.

Get the recipe

Broccoli Pesto Pasta

Jenny Rosenstrach’s weeknight philosophy in one dish: unfussy, real, and made entirely in one pot. Proof that pesto doesn’t have to start with basil.

Get the recipe

Blistered Broccolini Pasta with Garlic, Lemon & Toasted Breadcrumbs

Charred broccolini, tons of garlic, and a squeeze of lemon—finished with toasted breadcrumbs that add the crunch this pasta was made for. Simple ingredients, big payoff.

Get the recipe

Ratatouille-Style Roasted Vegetable Pasta

The most produce-packed pasta on the list, and worth every minute of prep. This is the one to make when you want your dinner guests to gasp a little.

Get the recipe

Green Sauce Pasta

Five ingredients, one very vibrant sauce—peas, asparagus, spinach, basil, and parmesan make this the greenest pasta on the list. Peak spring in a bowl.

Get the recipe

Pesto Pasta Primavera

Light, satisfying, and weeknight-easy, this is Camille’s go-to answer when dinner inspiration runs dry. Frozen peas are the secret weapon you didn’t see coming.

Get the recipe

This post was last updated on May 9, 2026, to include new insights.

The post The Spring Pasta Recipes That Prove Warmer Weather Makes Everything Taste Better appeared first on Camille Styles.

Your slow cooker is an ally in the kitchen, especially when you crave a comforting, satisfying stew where red lentils are fall-apart tender, and the vegetables are soft as butter. A little curry spice keeps it interesting. Plus, it’s loaded with fiber and high quality plant-based protein.

Active time: 15 minutes | Total time: 5 hrs 15min (cooked on high) 8hrs 15min (cooked on low)

Slow Cooker Turmeric Lentil Stew

Ingredients

• 1 cup (192g) dry red lentils
• 1 cup (128g) chopped carrot
• 2 cups (214g) chopped cauliflower
• 1 large onion (150g), chopped
• 4 cups (960g) low-sodium vegetable stock or water
• 2 tsp curry powder
• 1/8 tsp salt
• 2 cups (134g) kale, chopped

Directions

In a slow cooker, combine red lentils, carrots, cauliflower, onion, vegetable stock, curry powder, and salt. Cover tightly and turn the cooker to high. Cook on high for 5 hours or low for 8 hours.

When the time is up, remove the lid and stir. The lentils should be falling apart. Stir in the kale, cover, and let stand for about five minutes to soften the kale.

Serve hot, or cool completely and portion into containers to refrigerate, tightly covered, for up to 4 days.

Serves 4 | Serving size: 1 1/4 cup

Nutrition (per serving): Calories: 223; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 154mg; Carbohydrate: 41g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 742mg; Iron: 24%; Vitamin A: 307%; Vitamin C: 69%; Calcium: 9%

Originally published November 13, 2018; Updated May 2026

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