Recipe Sifter

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Pasta arrabbiata with linguine tossed in a spicy tomato sauce made from canned tomatoes, garlic, red pepper flakes, and olive oil. A fiery Italian classic ready in 30 minutes.

Pasta e fagioli with cranberry beans, tubetti pasta, white wine, and Parmesan. Half the beans are pureed for a thick, creamy broth with no cream needed.

Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Pantry pasta puttanesca: quick tuna, anchovy, and olive pasta in low-fat tomato sauce. Low-fat, 20-minute weeknight dinner built entirely from pantry staples. Neapolitan attitude, no trip to the store.

Pasta shells Florentine stuffed with a spinach, mozzarella, cottage cheese, and Parmesan filling seasoned with nutmeg, baked under spaghetti sauce. A vegetarian stuffed shell dinner that's easy to assemble ahead of time.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Pasta with deeply caramelized onions deglazed with white wine, tossed with fresh parsley and Parmesan. A simple, budget-friendly vegetarian pasta where slow-cooked onions are the star.

Quick pasta with stir-fried mushrooms and zucchini tossed in melted white cheese and topped with Parmesan. A light, low-fat vegetarian pasta for two.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Very nice flavor to this dish. Simple to make and satisfying.

Fettuccine with walnut sauce made from sauteed garlic, onions, sour cream, and Parmesan. A rich, creamy pasta dinner ready in 20 minutes. Microwave-friendly sauce method.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.