4,572 pasta recipes

Arugula is most commonly employed in salads as in the infamous tricolor salad.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Parmesan bow tie pasta tossed hot with butter, a splash of milk, and plenty of grated parmesan until creamy and cheesy. A fast, no-fuss buttered pasta the kids actually ask for.

Layered pasta bake with seasoned ground beef, spaghetti sauce, sour cream, and melted provolone and mozzarella. Crowd-pleasing casserole feeds six.

Spinach spaghetti in a roasted red pepper cream sauce with basil, garlic, and chicken broth. Six charred peppers pureed into a silky, vibrant sauce.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.

Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

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.

Crispy baked capellini pancake topped with a sweet-spicy serrano and bell pepper relish. Vegetarian side dish with crunchy golden edges and a kick of heat.

Spicy ginger sauce for cold pasta or rice with sesame oil, rice vinegar, soy sauce, chile oil, fresh ginger, and crunchy vegetables. A no-cook Asian-style dressing ready in 15 minutes.

Greek pasta with ziti, wilted spinach, browned mushrooms, garlic, kalamata olives, feta, and toasted almonds. A Mediterranean weeknight dinner in 30 minutes.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.

Pasta rings tossed in cool, spiced cucumber raita with mint, cumin, and lemon. A summer pasta salad with Indian roots: tangy yogurt, crunchy cucumber, and warm cumin against tender anellini pasta.

Roasted tomato and red chile arrabiata sauce with New Mexico chile, garlic, oregano, and cilantro over pasta. A Southwestern twist on Italian arrabiata with fire-roasted depth.