Pasta/3 recipes

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

Minestrone pasta salad with kidney beans, chickpeas, carrots, bell pepper, and Parmesan tossed in Italian dressing. Served warm or cold in 25 minutes.

Another great recipe to cook shrimp. Followed the recipe precisely, and no complain at all. I think I can use this recipe to cook fish as well. Definitely a keeper!

Jambalaya casserole with bacon, ham, shrimp, and elbow macaroni baked in a tomato sauce with a Parmesan breadcrumb topping. A Cajun-inspired baked pasta dish ready in an hour.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Creamy ginger penne with grilled chicken, prosciutto, portobello mushrooms, and sweet peppers in a rich lemon-pepper cream sauce. A bold Southwestern-Italian fusion pasta.

Homemade orecchiette pasta made without eggs using just semolina flour, all-purpose flour, and water. A simple 3-ingredient vegan pasta shaped by hand.

Buttered egg noodles tossed with poppy seeds. Three-ingredient Eastern European side that pairs with roasts, schnitzels, and stews. Ready in 25 minutes.

Orange carrots with egg noodles tossed in a bright orange juice and apple cider vinegar glaze with sauteed onions. A quick, tangy side dish ready in 30 minutes.

Caramelized onion and basil pasta with five pounds of sweet onions slow-cooked into a golden, jammy sauce deglazed with brandy. Tossed with fresh basil and Parmesan. Simple and stunning.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Homemade red chile pasta with dried and fresh hot peppers blended right into the dough. A Southwestern spin on fresh pasta with serious heat and bold color.

Spaghetti al zenzero is a fresh, fiery twist on aglio e olio: spaghetti tossed in a garlic, ginger, and chili-infused olive oil, then brightened with basil and mint. A quick, vegan weeknight pasta with surprising zing.

Homemade jalapeno pasta: fresh semolina pasta with jalapeno pepper flakes worked right into the dough for a gentle, all-over heat. Make it from scratch for a spicy twist on noodles.