Pasta/2 recipes

Macaroni alla Quintiere with a three-cheese sauce of Gorgonzola, Parmesan, and Romano melted with sauteed vegetables, white wine, and chicken broth. Italian mac and cheese with real depth.

Mango shrimp pasta: a tropical one-pan dinner with lime-marinated shrimp, sesame-sauteed red pepper, black beans, cilantro, and fresh mango tossed with small pasta shells. Ready in 30 minutes.

One-pot Italian bean soup loaded with sliced smoked sausage, crushed tomatoes, kidney beans, and small pasta shells in a savory broth. Warming, filling, and ready in 45 minutes.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Broccoli and white bean soup with stewed tomatoes, oregano, rosemary, and Parmesan stirred in at the end. A hearty, Italian-inspired vegetarian soup ready in under an hour.

Pasta Chimayo tosses penne in a smoky ancho chile cream sauce with tequila-flambéed shrimp. A New Mexican-meets-Italian fusion dish that brings serious restaurant flair to weeknight dinner.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Cavatelli pasta tossed with parboiled broccoli and lemon-kissed mushrooms sautéed in butter, garlic, and Marsala wine, then finished in heavy cream and topped with freshly grated Parmesan. A rich 25-minute dinner for two.

Herbed tofu simmered in a creamy white wine sauce made from a simple roux with milk and a hint of ground cloves. Served over pasta for a quick vegetarian dinner.

Whole roasted chicken rubbed with Szechuan peppercorn, five-spice, coriander, and honey-soy glaze. Served over pasta tossed in the savory pan drippings for a showstopping dinner.

Vegetarian stuffed pasta shells loaded with sauteed mushrooms, zucchini, spinach, and ricotta, baked in tomato sauce with melted mozzarella. A hearty meatless main dish.

Linguine tossed with fresh spring vegetables including asparagus, broccoli, snow peas, mushrooms, and leeks. A light, veggie-packed pasta dish that puts the season's best produce front and center.

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.

Hearty baked casserole of red beans, rigatoni, Italian sausage, plum tomatoes, Swiss chard, and white wine with oregano and garlic. A rustic Italian-inspired one-pot meal.

Rustic Italian pasta and bean soup doubles up cannellini and red kidney beans with crushed tomatoes, Italian herbs, and pasta. A hearty 45-minute dinner topped with fresh Parmesan.

Lasagne rolls stuff cooked lasagna noodles with a three-cheese ricotta filling, then bake them under tomato sauce and Parmesan. A portion-friendly twist on classic lasagna.