Pasta recipes

One-skillet salmon pasta with cream cheese, Parmesan, and frozen vegetables cooked in chicken broth. A creamy, complete dinner for two in 45 minutes using canned salmon.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Vegetable pasta sauce loaded with zucchini, mushrooms, carrot and a secret of blended chickpeas that add body and protein to a red-wine tomato base. A hearty, vegan sauce that eats like a meaty ragu.

Pasta with pesto and grilled chicken: linguine tossed with jarred or homemade pesto and charred chicken pieces. Quick 30-minute dinner, warm or room temperature.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Baja chicken pasta salad pairs poached chicken breast and orzo with crunchy jicama, dried fruit, and a chile-spiked mayo-sour cream dressing. Sweet-savory chilled salad with a Southwest twist for picnics or weekday lunches.

Easy pesto pasta tossed with prepared basil pesto, fresh Parmesan, and toasted pine nuts. A 4-ingredient pasta dinner ready in the time it takes to boil water.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Try this basic dish that has hints of Italian heritage in every bite.

Cajun-blackened sea scallops over farfalle tossed in cilantro walnut pesto, drizzled with roasted red pepper sauce. A showstopper seafood pasta with bold layered flavors.

Fat-free fiesta pasta salad tosses rotelle with red onion, corn, green chiles, jalapeño, and cilantro in a chili-cumin Italian dressing. A potluck-ready Tex-Mex side that gets better as it sits.