Pasta

We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper—they’re great flavors with the creamy lemon sauce.

This revamped tuna noodle casserole is homey, bright, and pantry-friendly. You’ll toast dry pasta in oil until golden brown before cooking it in the tomato sauce.

In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.

This pasta offers the familiar comfort of baked macaroni and cheese but with pops of pleasantly bitter bright green broccoli rabe throughout.

Using a sliced whole lemon gives you unbeatable fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.

Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots’ worth of flavor in just one.

No, you don’t have to be a vegetarian to love what’s going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.

When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.

Not pasta salad—it’s salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl.

Like many long-simmered sauces, this one, perhaps the most delicious of all the Italian meat sauces, is more flavorful and balanced the following day.

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.