Pasta/6 recipes

Potato waffles made from mashed russet potatoes, eggs, and flour cooked crisp on a waffle iron. Savory, golden, and perfect for brunch or as a side dish with rosemary-garlic oil.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Classic lasagne verdi with homemade spinach pasta sheets layered with tomato sauce, cheese sauce, and Parmesan. Traditional Italian green lasagna from scratch.

Egg tagliarini tossed with sun-dried tomato strips, Parmigiano-Reggiano, garlic, parsley, and lemon juice in the reserved tomato oil. A no-cook Italian pasta sauce ready in 20 minutes.

Zlicni rezanci are traditional Croatian drop noodles made from a simple egg batter spooned into boiling broth. Just four ingredients, 15 minutes, and you have tender homemade noodles for soup or a buttery side dish.

Savory-sweet waffles with ground ham, applesauce, cinnamon, and brown sugar folded into a light batter with whipped egg whites. A hearty brunch waffle with built-in protein.

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

Traditional Polish sauerkraut pierogi filling slow-cooked with bacon, onions, and butter until mellow and sweet. Enough filling for a big batch of homemade pierogies.

Classic white lasagna with ground beef, homemade bechamel cream sauce, ricotta, mozzarella, and Parmesan layered with noodles and baked until bubbly. Comfort food with a creamy twist on the Italian original.

Easy lasagna with jarred spaghetti sauce, cottage cheese instead of ricotta, and a simple meat layer. Weeknight-friendly with big shortcut flavor.

Garden vegetable lasagna layered with sauteed mushrooms, carrots, peppers, and a three-cheese blend of mozzarella, Romano, and cottage cheese. Meatless and hearty.

Mexican-style lasagna with ground beef, green chilies, corn, and cheddar cheese layered in a cumin-spiced picante tomato sauce. Topped with sour cream and olives.

Light lasagna roll-ups filled with part-skim ricotta, broccoli, spinach, and scallions, topped with tomato sauce and melted mozzarella. A low-fat vegetarian twist.

Thai stir-fried rice noodles with pork, dried shrimp, bean sprouts, and a tangy fish sauce-lime-ketchup glaze, topped with crushed peanuts and cilantro.