149 on pasta recipes

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Macaroni and bean soup with white beans, salt pork, elbow pasta, and a tomato-beef broth base. An Italian-American pasta e fagioli cousin with a hearty two-hour simmer for deep flavor.

Calcutta pasta sauce blends Indian spices with the Italian tomato sauce concept: cumin, garam masala, ginger, jalapeno, and yogurt for an exotic East-meets-West pasta topper. Curry-style sauce.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Italian tuna sauce with anchovies, garlic, plum tomatoes, and fresh mint over bow tie pasta. A rustic Southern Italian pantry pasta ready in under an hour.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

Leftover pasta frittata made with egg whites fried like an omelet. A fast, low-fat way to turn last night's pasta into a crispy, golden breakfast or lunch.

Olive Garden-style pasta fagioli with great northern beans, stewed tomatoes, spaghetti sauce, and spiral pasta. A one-pot Italian soup that simmers in a Dutch oven.

Homemade orecchiette pasta from semolina and all-purpose flour with just water and salt. An eggless Italian pasta shaped by hand into little ear shapes, no machine needed.

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.

Pasta and broccoli tossed in a garlic-chili oil with briny capers and parsley. Both the florets and stems cook right in the pasta water for a one-pot Italian weeknight dinner.

Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.