Pasta recipes

Classic linguine with clam sauce made from canned clams, garlic, olive oil, lemon juice, and red pepper flakes. A quick Italian-American pasta dinner on the table in 30 minutes with pantry staples.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Creamy turkey ham ziti with a blended spinach and sour cream sauce, Dijon mustard, fresh dill, and red bell pepper. A lighter pasta dish with a vivid green sauce.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

Capellini with garlic shrimp in a buttery herb sauce of basil, dill, oregano, and lemon. An elegant yet easy pasta dinner that comes together in under an hour.

Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.

Penne pasta tossed in a creamy curry sauce with plump shrimp, scallions, and a squeeze of fresh lemon. A rich, indulgent dinner for two that's on the table in 40 minutes with just six ingredients.

Fettuccine in lemon cream sauce with ham strips and asparagus. A bright, creamy pasta dish that comes together while the noodles cook.

A buttery lemon-garlic orzo finished with parmesan and fresh herbs. The chicken broth reduces and gets mounted with butter into a silky sauce that coats every grain. A quick, savory side for any meat.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Linguine with roasted garlic, fresh tomatoes, jalapeno, and anchovy paste tossed with Parmesan, oregano, and lemon juice. Bold, punchy, and not shy about flavor.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.