1,066 pasto recipes

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Bow-tie pasta with scallops and green beans in a fresh tomato sauce with garlic, basil, marjoram, and red pepper flakes. A light, herb-forward Italian seafood pasta.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.

A good combination, and very quick and easy to make!

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Cold pasta salad with cubed Spam, cheddar cheese, crunchy veggies, and a smoky BBQ-mustard-mayo dressing. No cooking required beyond boiling the pasta!

Penne pasta with chicken sausage, zucchini, sun-dried tomatoes, and sage in a light chicken broth sauce topped with Parmesan. A quick one-pan weeknight dinner.

Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

Angel hair pasta tossed in a chili-spiced cream sauce and topped with sautéed SPAM, corn, red and green bell peppers, fresh tomatoes, and cilantro. A colorful 30-minute weeknight dinner bursting with Southwestern flair.