Pasta recipes

Vegetarian lasagna with broccoli soup sauce, carrots, mushrooms, three cheeses, and eggs. A creamy white-sauce lasagna without traditional tomato sauce or meat.

Hazelnut squash ravioli filling made with roasted butternut squash, toasted hazelnuts, and garlic. A smooth, nutty vegan filling for homemade pasta that's rich without any cheese.

Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Salmon manicotti stuffed with pink salmon, broccoli, and cottage cheese, baked in a creamy lemon-dill sauce with Parmesan. A lighter take on stuffed pasta.

Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.

Spaghettini tossed with oil-packed sundried tomatoes, golden-seared zucchini chunks, garlic-infused olive oil, and a lemon-zested vegetable broth. A vegetarian pasta with sunny Mediterranean flavor.

Egg noodles and broccoli baked in a creamy mushroom sauce with Monterey Jack, Parmesan, sour cream, and basil. A bubbly, cheesy casserole that feeds eight hungry people.

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

Mustard-glazed ham steak microwaved over cabbage and onion with Dijon, honey, and red wine vinegar. Fifteen-minute weeknight dinner for busy nights.

A vegetable-loaded Italian minestrone with eggplant, beans, spinach, cabbage, and pasta, finished with a swirl of homemade pesto alla Genovese. Rustic, hearty, and full of garden-fresh flavor.

Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Italian garden lasagna layers a rainbow of sauteed vegetables (peppers, carrots, mushrooms, zucchini, broccoli, spinach) with ricotta, mozzarella, and parmesan in a no-boil lasagna. Vegetarian comfort that uses up the garden haul.