Pasta recipes

Instant thermos vegetable soup with dried veggie flakes, bulgur, pasta, and herbs. Just add boiling broth and wait. The ultimate portable lunch hack, ready in 10 minutes flat.

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.

Mushroom and dried tomato pasta sauce with porcini, sun-dried tomatoes, rosemary, and garlic sauteed in white wine. Deep umami flavor without cream or meat.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

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.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Garden-loaded ratatouille sauce with eggplant, zucchini, bell peppers, and sweet potato tossed with ziti and showered in fresh basil and mint. A vibrant, plant-based pasta that eats like a celebration of summer produce.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Eggplant manicotti stuffs pasta shells with garlic-roasted eggplant, charred red pepper, and tomato, then tops them with a creamy spinach-cottage cheese sauce. A lighter take on the Italian classic.

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.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Fettuccine topped with a spicy Mexican bean sauce made from kidney beans, stewed tomatoes, green chiles, and cilantro. A hearty vegetarian pasta dinner ready in 30 minutes.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.