Penne

Pasta's reputation — restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

The hearty greens in this dish retain a bit of their pleasing crunch.

Pasta with Pecorino and Black Pepper This is an old Roman recipe in the tradition of la cucina povera that has always been a favorite of poor and rich alike. (Cacio is a word for "cheese" in Southern Italy.) It is incredibly simple and quick to prepare, but depends on having good-quality Pecorino Romano and pasta, and fragrant peppercorns in your larder. Make it with long or short pasta, whichever you prefer. The arugula is our addition; it brings fresh flavor and color to the dish.

The classic dish is updated by adding oven-roasted tomatoes, mushrooms, and onions to deepen the flavors. What to drink: A soft, fruity Sangiovese.

Because Gruyère is somewhat salty, use unbrined roast turkey in this dish. Also, and old-fashioned turkey gravy (no cider or soy sauce) will enhance the gratin best.

"On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." Broccoli rabe is also called rapini.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(PASTA CAPRESE)

This inventive salad is a terrific addition to any summer buffet. For this party, also prepare red cabbage coleslaw, or buy some at the market or a take-out spot.

Whole-wheat pasta is a flavorful alternative to pasta made from white flour. The tan color is particularly attractive when set off by cheese-in this case ricotta salata or feta.

Active time: 35 min Start to finish: 45 min

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

Active time: 25 min Start to finish: 25 min