1,495 past recipes

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

SPAM strips sautéed with carrots, zucchini, onion, and garlic, then tossed with linguine, Parmesan, and a bright squeeze of lemon juice. A light, veggie-packed 30-minute pasta dinner for eight.

Cold cucumber pasta salad in a sweet vinegar dressing with mustard, parsley, and sliced onion. A tangy, refreshing no-mayo summer side dish perfect for cookouts.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Easy pesto pasta tossed with prepared basil pesto, fresh Parmesan, and toasted pine nuts. A 4-ingredient pasta dinner ready in the time it takes to boil water.

Pesto pasta with marinated artichoke hearts, black olives, and sauteed bell peppers tossed with bowtie or angel hair. A 40-minute vegetarian-friendly dinner.

Broccoli with Sun-Dried Tomatoes Over Pasta recipe

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Quick marinara pasta baked with melted mozzarella on top. Canned tomatoes simmered with basil, oregano, and garlic over tricolor pasta, then broiled until bubbly and golden.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Linguine with canned clams, a fast pantry pasta tossed with garlic sizzled in good olive oil, dried parsley, and black pepper. Ready in about 15 minutes from ingredients you keep on the shelf.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Creole-seasoned portobello mushrooms seared golden and served over angel hair pasta with fresh tomato sauce and Parmesan. A hearty vegetarian main dish with bold Southern spice.

Fried green tomatoes over angel hair pasta with garlic-infused olive oil, Parmesan, and crispy breadcrumbs. A Southern-Italian fusion main that turns unripe garden tomatoes into a proper dinner.

Dried porcini and tomato sauce folds earthy rehydrated mushrooms and their soaking liquid into a garlicky canned tomato base, then tosses it with fusilli. A deep, umami-rich vegetarian pasta dinner.