Pasta recipe collection

Lemon garlic pasta sauce with white wine, stewed tomatoes, fresh basil, and Parmesan. A bright, light vegetarian sauce made in one skillet in under 20 minutes.

Pasta shells Florentine stuffed with a spinach, mozzarella, cottage cheese, and Parmesan filling seasoned with nutmeg, baked under spaghetti sauce. A vegetarian stuffed shell dinner that's easy to assemble ahead of time.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Buttered rotini pasta tossed with seasoning mix for a quick three-ingredient side dish. Cook the pasta, melt the butter, toss together, and dinner's on the table.

Pasta salad with fresh basil, ripe Roma tomatoes, parmesan, and a lemon-olive oil toss. A summer-ready cold pasta that lets a handful of garden ingredients shine.

Pasta with artichoke sauce tosses fettuccine in a quick sauté of artichoke hearts, garlic, oil-cured olives, white wine, and lemon zest topped with Parmesan. Light and Mediterranean.

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.

Vegetarian penne baked with broccoli, spinach, and white wine, topped with melted Parmesan and cheddar. A quick green-loaded pasta bake with nutmeg-scented vegetables.

Blanched broccoli rabe tossed with sizzling garlic butter and hot pasta, topped with grated Italian cheese for a quick weeknight Italian classic.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Toasted pine nuts, briny capers, and sliced black olives toss with garlic-infused butter and olive oil for a quick Mediterranean pasta that's ready in 25 minutes.

Pasta with deeply caramelized onions deglazed with white wine, tossed with fresh parsley and Parmesan. A simple, budget-friendly vegetarian pasta where slow-cooked onions are the star.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.