Pasta recipes

Orzo with vegetables, a one-pot Mediterranean pasta with zucchini, carrots, onion, and eggplant simmered in vegetable broth. A light, vegetarian weeknight dinner in 30 minutes.

Vegetable spaghetti with sauteed bell pepper, zucchini, mushrooms, and onion in jarred marinara over thin pasta. A 30-minute weeknight pasta the whole family will eat.

Black bean soup with pasta, tomato sauce, and onion simmered in rich bean broth. A simple Latin-inspired one-pot soup that's filling, budget-friendly, and ready in under an hour.

Fresh minestrone soup made in the microwave in 13 minutes with spirelli pasta, mixed vegetables, beef stock, and Italian herbs. A solo or two-bowl quick lunch with no stovetop required.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

Basic Couscous: a 3-ingredient pantry side ready in 10 minutes. Just couscous, broth, and salt steamed off the heat. Endlessly versatile under stews, kebabs, or roasted vegetables.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.