Pasta recipes

Pasta rings tossed in cool, spiced cucumber raita with mint, cumin, and lemon. A summer pasta salad with Indian roots: tangy yogurt, crunchy cucumber, and warm cumin against tender anellini pasta.

Elegant shrimp poached in champagne, then tossed with sautéed mushrooms, shallots, and tomatoes in a reduced cream sauce over angel hair pasta. This luxurious 40-minute dinner is worthy of a special occasion.

Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Amazing Pasta with Cream Truffle Sauce and Fresh Mushrooms recipe

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Classic manicotti made the authentic way, with handmade egg pasta squares rolled around a ricotta and mozzarella filling, layered in meat sauce and baked under Parmesan. Fresh pasta makes all the difference over boxed tubes.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

I've had a lot of pasta salad in my time. I addicted. But it's almost never as satisfying as I expect it to be . . . unless I make it myself! It's really easy to make, too!

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.