Always a kid-friendly choice.

　　

Ingredients

serves 4

　　3 quarts water

　　1 1/2 teaspoons turmeric

　　1 teaspoon salt

　　12 ounces pasta, any shape

　　

Step 1

Bring the water to a boil. Stir in the turmeric and salt and then add the pasta. Cook until the pasta is al dente, stirring occasionally. Drain and serve.

　　

Ingredient Note

Step 2

For this recipe, we’ve used Italian pasta, spelt pasta, rice noodles, and egg noodles.

　　

Serving & menu ideas

Step 3

These bright yellow noodles are fun simply topped with your favorite pasta sauce or vegetable sauté. Use leftovers in a pasta salad. Serve under Tofu & Mushrooms Marsala (page 70), Spring Vegetable Sauté (page 38), or instead of bulghur with Saucy Hungarian Eggplant (page 40).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.