Recipes with pasta

Two ingredients. Five minutes. Velveeta salsa dip stirred into hot pasta for an instant cheesy Mexican-style side dish. When you need dinner yesterday, this is the move.

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.

Chicken breasts baked under a homemade ratatouille of eggplant, zucchini, summer squash, bell peppers, and tomatoes with fresh oregano. Serve over pasta or rice.

Ravioli in roasted garlic broth with sauteed bell peppers, green peas, and golden garlic breadcrumb topping. A lighter, brothy take on stuffed pasta.

Linguine with asparagus, jumbo shrimp, and bacon in a white wine cream sauce. Shell-on shrimp are seared, then simmered in wine to build a rich, layered sauce from scratch.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

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.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Garlicky sauteed shrimp in a white wine cream sauce spooned over vibrant spinach noodles. A homemade bechamel, shallots, and fresh chives make this scampi richer than your usual butter-and-garlic version.

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.

Layered turkey pasta salad: a 15-minute glass-bowl showpiece with mixed greens, tomatoes, turkey, cheddar, and creamy pasta salad. A Thanksgiving-leftover makeover worth showing off.

A tasty Italian casserole made with ground beef, spinach and a variety of spices and cheeses.

Skyline-style Cincinnati chili: simmered ground beef in a thin tomato-spiced sauce with cinnamon, allspice, and a hint of vinegar. Served over spaghetti with shredded cheese in the classic Ohio diner style.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.