Pasta

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.

This pasta is a complete revelation. The sauce is magically made from the pasta water and tomatoes as the pasta cooks—all in one pan.

Change up your typical pasta casserole with these fun vegetarian lasagna rollups—they’re like individually portioned mini lasagnas. The pasta tends to soak up a lot of the liquid while it cooks, so you’ll want to reserve about a half jar of marinara sauce to add at the end for a properly saucy dish.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

Add ready-peeled shrimp to tomato sauce spiked with fennel and chiles for a fast and flavorful weeknight dinner.

What's in your pantry? Chickpeas? White beans? Either will work in this easy, filling pasta.

Seek out romanesco (a bright green, conical cousin to cauliflower that’s in season right now) for this nutty, savory pasta dinner. Can’t find it? Broccoli or cauliflower will work well too.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.