This is my new favorite orange-and-green combo, thanks to Melissa Clark of The New York Times. Yes, it’s a lot of carbohydrates. She originally wrote this recipe to fuel a marathoner, so if you don’t think you’re going to need a few hundred extra calories to get through your day, you could skip the pasta part. That’s what I thought I would do, but it’s so good with the pasta—even gluten-free spaghetti made from corn and quinoa—that I usually keep it in. This dish also works well with polenta.

The recipe is pretty perfect as written by Ms. Clark in the Times.