Pasta recipes

Hot pepper and garlic spaghetti pulls heat and flavor straight into the pasta water. Chili and garlic blended into the cooking liquid season the noodles from the inside out. Tossed with olive oil and parsley. Five ingredients, twenty minutes.

Plump shrimp in a from-scratch tomato-basil sauce with mushrooms, served over fettuccine with tender asparagus and Parmesan. A light, veggie-loaded Italian dinner ready in 35 minutes.

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.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Golden onion and zucchini lasagna with slow-cooked onions, sauteed zucchini, nutmeg bechamel, and Parmesan. A refined vegetarian lasagna with no-boil noodles.

Linguine with scallops in a reduced white wine and chicken broth sauce with capers, lemon, dill, and parsley. A light, low-calorie seafood pasta.

Chicken breast strips cooked with pasta and mixed vegetables in one skillet, finished with a swirl of sour cream. A 40-minute weeknight primavera with just 5 ingredients.

Pork chop spaghetti with shoulder chops braised in tomato sauce and spaghetti seasoning, served over pasta with Parmesan and melted mozzarella on top.

Linguine with olive-clam sauce made from chopped clams in a creamy roux-based sauce with black olives, wine, garlic, and parsley. A rich, briny pasta dinner ready in 30 minutes.

Linguine tossed with a buttery spinach sauce simmered in white wine with onions, garlic, mushrooms, and basil, then finished with Parmigiano-Reggiano. A pantry-friendly weeknight pasta.

Mostaccioli layered with Italian sausage tomato sauce, cottage cheese-marjoram mixture, and mozzarella. Baked pasta comfort in an hour.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Prosciutto and pea cream sauce with sun-dried tomatoes, shallots, and Romano cheese tossed with penne. A rich Italian pasta sauce that comes together fast.