Pasta recipes

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Gourmet pasta salad with garlic-parsley spaghetti, artichoke hearts, capers, diced tomatoes, and scallions in a spicy olive oil-mustard dressing. Vegetarian and ready in 25 minutes.

Traditional Mexican meatball soup with mint and cilantro in the albondigas, simmered in rich beef broth with chayote squash, carrots, cabbage, leeks, and small pasta.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Italian spaghetti with sauteed shrimp, white wine, fresh basil, mint, and cherry pepper. A light, herb-bright coastal pasta that comes together in 45 minutes.

Fast beef and noodles: ground beef, mushrooms, and egg noodles tossed with beef-mushroom soup and butter. A 40-minute stovetop skillet dinner for two.

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

Mix-and-match meatballs you build your way, choosing the meat, broth, herb, and creamy finish. Baked, then simmered in a mushroom gravy enriched with sour cream, yogurt, or cream cheese, served over noodles, rice, or spaetzle.

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.

Greek spaghetti tossed with herbed tomatoes, crumbled feta, sliced black olives, scallions, parsley, and a squeeze of lemon. A 30-minute weeknight pasta with sunny Mediterranean flavor.

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

Italian pasta frittata loaded with bow-tie noodles, asparagus, mushrooms, and red pepper. Ready in 22 minutes for a hearty brunch or fast weeknight dinner.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Homemade ravioli filled with seasoned chicken, sage, mace, and Parmesan, topped with a quick tomato basil sauce. An Italian classic with a lighter white meat filling and a splash of brandy for depth.

Tagliatelle with poached salmon and a cream cheese horseradish dill sauce, finished with bright herbs for a pasta dinner that tastes like a smoked salmon bagel in bowl form. Ready in 40 minutes.

Sauteed fresh morel mushrooms with Granny Smith apples, asparagus tips, and butter noodles flambed with Calvados. A spring-foraged dish with chipotle heat and watercress garnish.