Recipes for "pasta"

Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.

Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.

Add beans and pasta; cook until heated through, about 5 minutes.

Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.

Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.

Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender.

Drain but do not rinse; shake the colander to remove excess water.

Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil.

Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool.

In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added.

Taste for seasoning and add more salt and pepper, if you like.

Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly.

Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.

Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.

Pour dressing over salad and toss to coat.

For the best flavor, refrigerate the pasta salad for 8 hours to overnight.

Enjoy!

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.

Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.

Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.

Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water.)

While the water is coming to a boil, heat the olive oil or butter in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy.

Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

In a small bowl, beat the eggs and mix in about half of the cheese.

Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.

When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.

Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce.

Toss everything to combine, allowing the pasta to cool just enough so that it doesn't make the eggs curdle when you mix them in. (That's the tricky part.)

Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.

Serve at once with the rest of the parmesan and freshly ground black pepper. If you want, sprinkle with a little fresh chopped parsley.Did you enjoy this recipe? Let us know with a rating and review!

Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

Bring a large pot of water to a boil. Add 1 Tbsp of salt for every 2 quarts of water. (While the water is coming to a boil, prep the ingredients to save time.)

In a medium bowl, whisk together the eggs, lemon zest, and pesto. Set aside.

Add the pasta to the boiling water. The pasta should take 10 minutes to cook to al dente, cooked through but still a little firm. Cook on a rolling boil, uncovered.

While the pasta is cooking, cook the onions in a large sauté pan in olive oil on medium heat until translucent. Add the garlic and chopped cooked turkey meat. Cook until heated through, then remove from heat.

When the pasta is ready, reserve 1/2 a cup of the pasta cooking water and drain the pasta.

Add the hot, drained pasta to the pan with the onions and turkey. Pour the egg mixture over everything and quickly stir to combine. The heat of the pasta will cook the eggs sufficiently, though keep the pan off the heat or the eggs in the sauce will curdle.

Salt to taste (depending on the saltiness of your leftover turkey and the saltiness of the pesto, you may not need any additional salt).

Sprinkle with freshly ground black pepper to serve. (If you want, sprinkle with a little fresh lemon juice as well.) Add back a little of the reserved pasta water if you want the pasta a little more loose, or if it is too dry.

Bring a large pot of water up to a boil.

Rinse the Swiss chard well and shake them over the sink to dry a bit. Place a chard leaf flat on a cutting board, and run a sharp knife along either side of the stem from top to bottom, removing the stem and leaving the green leaf in two long pieces. Repeat with the remaining leaves, cutting the extra-large pieces crosswise into smaller pieces.

In a small skillet over medium-low heat, add the olive oil. Once hot, add the garlic. Cook on one side until lightly browned and fragrant, about 3 minutes. Flip over the garlic and add the red pepper flakes. Cook until the garlic is light brown on the other side, 2 to 3 more minutes.

Scrape the garlic, pepper flakes, and the oil into a blender to cool a bit.

When the water boils, generously season it with salt. Add the prepared greens, pushing them down with tongs to submerge into the water.

Boil until wilted and dark green, 2 to 3 minutes. Use tongs to retrieve the greens without draining the pot. Transfer them to a strainer to cool and drain.

Leave the water boiling in the pot. You’ll use it to cook the pasta.

Add the pasta to the boiling water and cook until al dente according to the package directions. Set aside 1 cup of pasta water and drain the pasta.

Add the cooked greens, 1/2 teaspoon salt, lemon juice, and 1/4 cup pasta water to the blender with the garlic and chili oil.

Keep the lid of the blender slightly ajar and cover it with a kitchen towel. Blend until smooth and silky, adding more pasta water a tablespoon at a time if needed. Taste and adjust seasoning with salt, keeping in mind that the cheese will add some saltiness.

Return the pasta to the pot and top with the sauce. Add the Parmesan cheese and toss to coat until the cheese melts.

Add the reserved pasta water, a splash at a time, to achieve a silky consistency. It should effortlessly coat the noodles.

The sauce will continue to firm up, so make it slightly looser than you’d like it. You’ll most likely end up using between 1/4 to 2/3 cup of pasta water.

Divide into individual servings and garnish with a sprinkle of Parmesan.

Melt butter in a medium skillet over medium heat. In a small bowl, toss together breadcrumbs, parmesan, and red pepper flakes to avoid any huge parmesan clumps. Pour into skillet and stir to coat with butter. Cook for 3-4 minutes, tossing occasionally, until browned. Set aside until ready to eat.

Fill a large pot with water and set it over medium-high heat. Add a tablespoon of kosher salt (or 2 teaspoons table salt) per quart of water. The water should taste seasoned, but not seawater-salty. It’s important to get the salt level right in the water because we will be using it to finish the dish.

When the water is boiling, add the pasta and stir it rapidly to separate the pasta, since orecchiette has a tendency to stick together. Cook until al dente, probably 9-11 minutes. Scoop out a cup of the pasta water (don't forget!), then drain and rinse the pasta to stop the cooking.

While the pasta cooks, add the Italian sausage in small chunks to a large skillet over medium heat. Cook, letting the sausage render out fat, for 6-7 minutes, stirring occasionally, until the sausage is cooked through.

At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.

Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.

Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.

Serve pasta in shallow bowls garnished with crispy breadcrumb topper.

Store leftovers in the fridge for 5-6 days. Reheat in the microwave with a splash of water or over the stove in a skillet on medium-high heat.

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Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.

Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they're soft and translucent, about 4 to 5 minutes.

While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can.

Add the finely chopped garlic and cook another minute.

Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.

When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Before draining, save about 1/2 cup of the pasta cooking water to add back later, if needed.

Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn't stick together.

Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.

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1. Preheat the oven to 425° F. On a baking sheet, toss together the broccoli, olive oil, garlic, and a pinch each of red pepper flakes, salt, and pepper. Bake 10 minutes, remove from the oven. Arrange the prosciutto around the broccoli. Bake another 8-10 minutes, until the prosciutto is crispy. One the baking sheet, toss the hot broccoli with the lemon zest.

2. Meanwhile, whisk together the eggs and parmesan.

3. Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble). Toss until the eggs thicken and create a sauce. Add basil, thyme, and butter, tossing more to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.

4. Spread the ricotta into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with broccoli and prosciutto. Twirl the pasta up with the ricotta...EAT and ENJOY.

1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top.

2. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.

3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.

4. Meanwhile, whisk together the eggs and parmesan.

5. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.

6. Divide the pasta between plates. Top with bacon. Twirl the pasta up…EAT and ENJOY.

1. Preheat the oven to 450 degrees F. Grease a baking sheet with oil. Bring a large pot of salted water to a boil.

2. Add the chicken, grated zucchini, 1/2 cup breadcrumbs, the parmesan, and a pinch each of salt and pepper to a bowl. Mix to combine. Coat your hands with olive oil and roll the meat into tablespoon-size balls (this will make 20-22 meatballs). Place on the prepared baking sheet. Arrange the lemon slices around the meatballs. Transfer to the oven and bake for 10 minutes.

3. Remove from oven, slide the meatballs to one side of the pan, add the remaining 1 cup breadcrumbs, and the capers. Toss the crumbs and capers with 2 tablespoon olive oil and the red pepper flakes. Return to the oven and cook another 5 minutes, watching closely, until the meatballs are cooked through and the crumbs golden.

4. Remove the breadcrumbs from the pan. Season with salt. Remove the lemon from the pan. Finely chop the lemon slices and mix with 1/2 cup fresh basil, reserving the mix for tossing with the pasta.

5. Meanwhile, make the carbonara. Whisk together the eggs, parmesan, garlic, and basil, in a large serving bowl.

6. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain. Immediately add the hot pasta to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with the reserved pasta water, until it reaches your desired consistency. Add the butter and about a 1/4 of the reserved lemon basil mix, gently toss to combine. Season with salt and pepper.

7. Divide the pasta between plates. Top with meatballs, breadcrumbs, and additional lemon/basil, to taste. Twirl the pasta up…EAT and ENJOY.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.

2. In a blender, combine the avocado, egg, basil, and a pinch each of salt and pepper. With the blender running, stream in about 1/2 cup of the pasta cooking water and pulse until smooth and creamy.

3. Heat a large skillet over medium high heat and cook the bacon until crisp. Add the pasta, zucchini, thyme, and crushed red pepper flakes, to the skillet. Cook 5 minutes or until warmed though. Add the avocado sauce and parmesan, tossing well to combine. Continue to cook another 3-5 minutes, adding pasta water to thin the sauce as needed. Season with salt and pepper. Remove from the heat and stir in a handful of fresh herbs.

4. Divide the pasta among plates and top with parmesan and basil. Enjoy!

Heap the flour into a pile on the countertop. Create a large well or crater in the center, big enough to hold the eggs and olive oil like a bowl. Place the eggs, yolk, olive oil and salt into the well. Use a fork to whisk together the eggs and oil.

Continue whisking the eggs, but begin pulling in bits of flour from inside the well. Use a stirring motion and go slowly to avoid any eggs breaking through the bowl of flour. (If the eggs break through your flour while mixing, don’t panic. Simply push some additional flour up against the break-through with your hand or with a bench scraper, and continue mixing).

Continue like this until the dough starts to come together and the eggs have been incorporated. The dough will be damp and chunky in some parts and loose in others. And the mixture will still be quite floury. That’s ok. Use your hands or a bench scraper to continue bringing the dough together. I scoop the damp and crumbled dough up with my bench scraper and cut it into the rest of the dough.

When the dough looks relatively cohesive but still a bit scraggly, form it into a ball, and knead for 10 minutes against the counter. The dough will be rough at first, but it should begin to tighten up and smooth out as you continue kneading.

If the dough sticks to your hands, dust the countertop with a little more flour. If the dough is too stiff, add a teaspoon of water. Add more water or flour, a teaspoon at a time, until you get the right texture.

In the end, you should have a soft, elastic dough that isn't sticky, and feels smooth like a baby’s bottom.

After an hour, continue to the next step, refrigerate the dough for the next day (no more than 24 hours), or freeze the dough.

(To freeze, wrap the ball of pasta dough tightly in plastic wrap. Then, set it inside a zip-top bag with the air squeezed out of it. No need for oil.)

When the dough has finished resting, shape it into a fat log and cut it into 5 or 6 equal sections. Leave one section out and re-wrap the others. (If you are working on a small counter, you can cut each piece in half again, so you are working with less dough.)

Flour your workspace well, and use your rolling pin to roll out the dough into a long strip. With each pass as you roll, lift the dough up, re-dust the counter beneath, and flip it over. When you’re finished, you should have a long, thin piece of dough. It should be just about paper thin, but strong enough to be lifted off of the countertop.

Dust the strip of dough with more flour. Starting with the short end, loosely fold like an accordion. (An accordion fold, like the one pictured here, helps prevent the dough from sticking to itself better than rolling it up like a cigar.)

Use a very sharp knife to cut the stack across the folds into thin strips. You can cut the strips as thin or as a thick as you prefer (like thin linguini or like wide fettuccine). But try to stay consistent with the width. Otherwise, the noodles will cook at different rates.

Unroll the bundle of noodles and lay them across your dining room table, kitchen island or the back of a chair. Let them dry for about 15 minutes.

Continue rolling out and cutting the rest of the pasta, until you've worked through all the dough.

At this point, the noodles will still be pliable, but dry. They can be used immediately or frozen for later.

If freezing, gather the noodles into several small, loose bundles. Be careful not to compress the noodles too much; it’s fine to just gather them together. Place the noodle nests on a well-floured baking sheet, then freeze. Once frozen, transfer the nests to a large zipper bag, and use as needed. Frozen noodles will keep for 9 months.

Bring a pot of well-salted water to a boil. Add the fresh or frozen pasta and cook for 4 to 5 minutes, until chewy and al dente (taste one of the noodles to check). Serve with your favorite sauce.

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Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.

Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.

Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.

Transfer to a deep 9×13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out – give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.

Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.

Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

1. In a bowl, toss the chicken with Italian seasoning, olive oil, and season with salt and pepper.

2. Preheat a grill, grill pan, or skillet to medium. Grill or sear the chicken on both sides until cooked throughout, 10 minutes.

3. Meanwhile, bring a pot of salted water to a boil. Cook the pasta al dente, according to package directions. Save some pasta cooking water, then drain.

4. Melt the butter with zucchini, garlic, oregano, and chili flakes in a large pan set over medium heat. Cook for 5 minutes, until fragrant, then add the cream cheese. Turn the heat to low, and allow the cheese to melt. Whisk in the cream/milk and the parmesan. Season with pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Toss the pasta with the sauce. Stir in the basil/parsley.

5. Slice the chicken and serve over bowls of pasta. Enjoy!

1. Melt the butter with the sage leaves in a large skillet set over medium heat. Cook for 2 minutes, then add the corn, garlic, salt, pepper, and chili flakes. Cook for 5 minutes, until the butter is browned. Remove from the heat.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

3. To the hot pot, add the cream cheese, stirring until melted. Slowly whisk in the milk until smooth. Set over medium heat and bring the sauce to a simmer. Cook 5 minutes, until thickened slightly. Stir in the parmesan and blue cheese (if using) and season with salt and lots of pepper.

4. Toss in the pasta, stir in the corn and brown butter, then remove from the heat. Divide the pasta between plates. Serve with extra parmesan. Eat and enjoy immediately.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Remove 1/2 cup pasta cooking water. Drain.

2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.

3. To the same skillet, add 4 tablespoons butter and the onion. Cook until caramelized, 8-10 minutes. Stir in the garlic, zucchini, thyme, and season with salt, pepper, and chili flakes. Cook another 5 minutes until golden.

4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes. Remove from the heat.

5. Serve topped with the reserved lemon/basil mix. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

2. Melt together the butter and sage leaves in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter.

2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin and apple cider. Simmer 2-3 minutes, until thickened slightly. Slowly whisk in the milk, whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until thickened slightly. Stir in the parmesan, gouda, and nutmeg. Season with salt and pepper.

4. Toss in the pasta and cook 3-5 minutes, then remove from the heat. Divide the pasta between plates and top with crispy sage. Eat and enjoy immediately.

Fill a large, heavy pot with water and add enough salt that it tastes like the sea (2 tablespoons or so). Bring to a boil.

Add the spaghetti and cook until just shy of al dente. You want it ever-so-slightly undercooked. Scoop 1 cup of pasta water out of the pot before draining the spaghetti into a colander.

Simply Recipes / Alison Bickel

Return the pot to the stove and set over medium heat. Add the olive oil and allow it to heat up enough that it sizzles gently when you add a sliver of garlic.

Add the garlic and red pepper flakes. Sauté, stirring constantly, until the garlic turns slightly golden (but don’t let it brown), about 2 minutes.

Simply Recipes / Alison Bickel

Add the reserved 1 cup of pasta cooking water to the pot and adjust the heat so that the liquid simmers. Add the pasta and cook, stirring regularly with tongs. You want the heat high enough that you hear the sizzle of the liquid.

After a few minutes, when the pasta has absorbed nearly all of the liquid, remove the pot from heat. Add 1 teaspoon salt and the Parmesan and stir well. Taste and add more salt, if needed.

Transfer to a serving bowl (or serve in the cooking pot) and scatter the parsley over the top, if using.

Serve immediately with more Parmesan to pass at the table.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Wash the zucchini, trim the ends, and cut into slices about 1/4-inch thick.

In a large skillet, warm 2 tablespoons of olive oil over medium heat. Working in 2 to 3 batches, cook the zucchini slices in a single layer until the edges are golden brown, 5 to 7 minutes, flipping them halfway through cooking. Transfer each batch to a paper towel-lined plate and sprinkle with a pinch of salt. Add more oil to the pan in between batches as needed. When done cooking, wipe out any excess oil from the pan and return it to the stove.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta 1 minute less than the al dente instructions. Reserve 1 1/2 cups pasta water and drain the pasta.

In the pot, combine the drained pasta, fried zucchini, and 3/4 cup of the reserved pasta water. Cook over medium-low heat until the sauce thickens, 2 to 3 minutes.

Turn off the heat and add the provolone, Pecorino Romano, and half of the basil. Stir quickly and add more pasta water as needed until the cheese melts. Continue stirring until well combined and a glossy sauce forms, about 1 more minute. Season with salt, black pepper, and chili flakes (if using) to taste.

Top the pasta with the remaining basil. Finish with lemon juice or zest and a drizzle of high-quality olive oil, if desired, and serve.

Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a pan with a splash of water (or a pat of butter) to loosen the sauce and revive the creaminess.

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Add the (uncooked) pasta to a 9x13-inch baking dish. Pour in the marinara sauce and water, then stir to combine. (Note: If using a 24-ounce jar of sauce, add the full 3 1/2 cups of water. If using a 28-ounce jar of sauce, use 3 cups of water.)

Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, until the sauce is bubbling and the pasta is cooked through.

While the pasta is baking, prepare the cheese mixture. In a medium mixing bowl, stir together the ricotta, mozzarella, parmesan, Italian seasoning, salt, and pepper until evenly combined.

Remove the baking dish from the oven and take off the foil. Using a medium (1 1/2-tablespoon) cookie scoop or a spoon, dollop the cheese mixture evenly over the pasta. Sprinkle the mini meatballs around the cheese.

Return the uncovered baking dish to the oven, turn the heat down to 400ºF, and bake for another 20 minutes, until the meatballs are heated through and lightly browned, and the cheese mixture is melted and spread out over the pasta.

Let the pasta bake cool for 10 minutes. Sprinkle on the chopped parsley, if using, then portion the pasta onto plates and serve.

Cover leftovers tightly and store in the fridge for 3 to 4 days. To reheat a serving, microwave for 2 minutes on high, then let stand for 2 minutes to let the heat distribute evenly.

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Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.

Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.

Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

Cook pasta as directed on the package. Drain pasta and set aside.

Meanwhile, cook bacon in a large skillet until crisp. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.

Add cream cheese, peas, milk, Parmesan cheese, and garlic powder to reserved drippings. Cook on low heat until cream cheese is melted and mixture is heated through.

Place pasta in a large bowl. Add cream cheese sauce and bacon; mix lightly.

Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.

Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Gather all ingredients. Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch baking dish with nonstick cooking spray.

Cook pancetta in a medium skillet over medium-high heat until lightly browned and crisp, about 5 minutes. Set aside.

Boil spaghetti in lightly salted water for 5 minutes. Drain pasta and reserve 2 cups pasta water.

Meanwhile, add egg yolks to a large mixing bowl and whisk until smooth.

Gradually pour 1 1/2 cups hot pasta water over egg yolks, whisking vigorously, making sure to whisk constantly so eggs do not scramble.

Whisk in Parmesan cheese, then heavy cream.

Add cooked pasta, pancetta, and chicken to the sauce, toss to combine. Transfer pasta mixture to prepared dish.

Bake until hot and sauce has thickened, 20 minutes, stirring halfway through.

Remove from heat, stir and let stand for 2 to 3 minutes allowing sauce to continue to thicken. Additional pasta water can be added, as desired, for a saucier pasta.

Garnish with parsley and extra Parmesan cheese.

Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.

Bring a large pot of lightly salted water to a boil.

Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.

Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.

Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.

Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.

While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.

Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.

Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Meanwhile, heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley and heat through.

Toss ziti with kielbasa and sauerkraut mixture and serve immediately.

Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.

Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.

Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Cook pasta according to package directions.

Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.

Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.

Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

1. In a medium bowl, combine the olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, yellow squash, red pepper, corn, and artichokes and toss to combine.

2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain and add the pasta right back to the pot. Add the 1/4 cup pasta cooking water, the parmesan, veggies and any oil left in the bowl and toss well to combine.

3. Divide the pasta among bowls and top with goat cheese, arugula, and almonds. Eat!

Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.

Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.

Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.

Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes. Increase heat to medium-high. Stir in remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add asparagus; cook until asparagus is soft, about 3 minutes.

Add 1/4 cup basil-garlic purée to vegetable mixture; cook and stir until heated through, about 1 minute. Remove from heat.

Pour vegetable mixture over fettuccine; toss. Add remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap bowl tightly with aluminum foil; set aside until fettuccine and vegetables soak up most of the juices and oil, about 5 minutes. Toss.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Heat olive oil in a skillet over medium heat. Stir in zucchinis, bell pepper, carrots, mushrooms, and onions; cook and stir until onions are softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more. Stir in tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes.

Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses to serve.

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.

Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.

Roast vegetables in preheated oven until tender, about 15 minutes.

Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.

Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Make the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm in the pot until needed.

While the linguine is cooking, heat oil in a large skillet over medium heat. Reduce the heat to medium-low and add onion; cook until soft, about 7 minutes. Add asparagus, squash, frozen peas and carrots, pepper, and salt; cook until asparagus is crisp-tender, about 5 minutes.

Meanwhile, make the sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually whisk in chicken broth until smooth. Increase the heat to high and stir constantly until boiling. Reduce the heat to low and simmer for 5 minutes. Stir in capers and lemon juice.

Add vegetable mixture, sauce, and parsley to linguine; stir until well combined. Garnish individual servings with Parmesan.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Meanwhile, heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until mushrooms lightly browned and bell pepper softened, 3 to 5 minutes. Add shrimp, white wine, and oregano; cook until shrimp begin to turn pink, 3 to 5 minutes.

Stir in cream and butter; simmer, stirring constantly, for 8 minutes. Add cooked spaghetti; stir to combine. Turn off heat. If sauce is too thin, thicken with flour. Season with salt and black pepper; sprinkle with Parmesan cheese and basil.

Cook pasta as directed on package.

Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.

Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.

Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.

Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.

Heat a large skillet over medium-high heat. Add butter to melt. Season chicken and sausage with basil and oregano. Cook in the hot butter until sausage is browned and chicken is no longer pink and juices run clear, 7 to 10 minutes. Transfer to a plate.

Add broccoli, zucchini, squash, and bell pepper to the pan with more butter, if needed. Cook vegetable mixture until tender, 5 to 7 minutes, or to desired doneness.

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and keep warm.

Pour pasta sauce and Alfredo sauce into the vegetable mixture and add garlic. Reduce heat to low, cover, and let simmer for 7 minutes. Add cooked meat and continue to simmer, about 3 minutes more. Add pasta and mix well. Cover and remove from heat. Serve.

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.

Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.

In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.

Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.

Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.

Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.

Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.

Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.

Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.

Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.

Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a very large mixing bowl.

In a jar with a tight-fitting lid (or a mixing bowl), combine the remaining 1/2 cup olive oil, lemon juice, salt, pepper, and honey. Shake (or whisk) vigorously to combine, then pour the dressing over the pasta. Use a large spoon to toss the pasta with the dressing.

Add the strawberries, goat cheese, pistachios, scallions, and basil to the bowl. Toss until well combined. Taste and season with more salt and pepper if desired.

Serve, or cover the bowl and refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a little more olive oil to the leftover pasta salad if it’s feeling dry.

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Heat 2 quarts of water in a large pot until boiling. Add 1 tablespoon of salt. Add the pasta and boil uncovered at a rolling boil until al dente.

About 1 minute before the pasta is ready, add the corn to the boiling pasta water with the pasta.

Drain the pasta and corn, and set aside.

Cut the bacon into 1/2 inch pieces. Put in a frying pan and heat on medium. Cook until the fat has rendered and the bacon is well browned. Remove bacon to a paper towel lined plate.

Note: Do not pour rendered fat down your kitchen sink unless you really like your plumber. Pour it into a jar to use for another cooking purpose or discard.

In a large bowl add the drained, cooled pasta and corn, the bacon, and the remaining ingredients. Toss with with dressing. Add more salt and pepper to taste.

Great served with grilled chicken or steak.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook, stirring frequently, until golden-brown and toasted, 1 to 2 minutes more. Transfer to a small bowl, season with salt and pepper, and set aside.

When the water comes to a boil, cook the pasta until al dente according to the package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.

Add the pasta, chicken, and lettuce to a large serving bowl, pour in the dressing, and toss well to combine. Taste and season with an additional drizzle of dressing as well as salt and pepper as needed. Add half of the garlic breadcrumbs and toss to combine. Garnish with the remaining garlic breadcrumbs and shaved Parmesan and serve.

Leftovers don’t keep well. The breadcrumbs can be stored separately as well as the chicken, lettuce, and pasta for up to a day. Combine and add the dressing just before serving.

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If you’d like to include bacon in the pasta salad, cook it until crisp in the microwave, air fryer, oven, or on the stovetop. Drain on paper towels and cool, then crumble or chop into small pieces. Set aside.

Cook the pasta until al dente according to the package directions in a large pot of salted boiling water. Drain the pasta and rinse with cold water to stop the cooking.

While the pasta cooks, in a large bowl, whisk the mayonnaise, barbecue sauce, mustard, taco seasoning, and hot sauce until smooth.

Add the cooked pasta, tomatoes, scallions, beans, corn, cheddar, and bacon, if using, to the bowl with the sauce. Toss until the pasta and vegetables are evenly coated in the dressing. Serve immediately or cover and chill in the refrigerator for up to 4 hours. Garnish with additional scallions just before serving.

Store leftovers in an airtight container for up to 3 days in the refrigerator. Loosen with a splash of water if needed before serving.

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Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta until al dente according to the package directions. Drain and rinse the pasta with cold water until it reaches room temperature.

Meanwhile, heat the olive oil in a skillet set over medium-high heat. Once hot, add the corn kernels and cook, stirring halfway through, until the corn has charred lightly, 6 to 8 minutes. Set aside to cool slightly.

You could also use leftover grilled corn (cut off the cob) and skip this step.

Zest one lime, then halve and juice it, along with the other lime. In a medium bowl, whisk together the mayonnaise, lime zest, lime juice, and 1 teaspoon of the Tajín seasoning.

In a large serving bowl, combine the cooled pasta, corn, green onions, 1/2 cup cilantro, and 1/3 cup cotija cheese. Pour the dressing over the pasta and mix to coat. Taste, adjusting with salt and pepper as needed.

Top with the remaining cilantro, cotija, and Tajín and serve immediately with lime wedges or chill in the fridge for up to 6 hours.

Store leftovers in an airtight container in the fridge for up to 5 days.

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Bring a large pot of salted water to a boil (use a tablespoon of salt for every 2 quarts of water). Add the pasta. Cook uncovered, at a rolling boil until al dente, or tender, but still a bit firm.

Drain and rinse under cold water. (If you are making the pasta ahead of time, stir in a little olive oil to keep the pasta from sticking to each other.)

Note that if you are using different kinds of pasta, you may want to cook them separately as different types of pasta cook at different rates.

Adjust the amounts of mayonnaise, lemon juice, salt, and pepper to taste.

Serve chilled or at room temperature.

Defrost frozen shrimp by placing them in a bowl of cold water. Keep chilled until needed.

Cook the pasta in well salted water (1 tablespoon salt for every 2 quarts water) until al dente, a bit firmer than you would normally eat. (The pasta will absorb some of the salad dressing and soften further after cooking.)

Rinse the pasta in cold water to stop the cooking. Drain well and put into a large bowl.

Rinse the shrimp and drain well. Add them to the bowl with the pasta and mix. Add the remaining ingredients and gently mix until well combined.

Chill the salad for at least an hour before serving. Serve chilled.

Toss shrimp with chipotle chile powder and salt and put in the refrigerator to marinate while you make the pasta and the rest of the salad.

Put a large pot of salted water on to a boil (2 quarts of water, 1 Tbsp salt).

While the water is heating, cook the bacon. Put the bacon in a small saucepan on medium heat. Cook until most of the fat has rendered out and the bacon pieces are lightly browned. Remove bacon to a paper towel lined plate. Discard or save for future use all but one tablespoon of the rendered bacon fat (do not pour bacon fat down the drain or you will be calling your plumber).

Increase the heat to high and add the shrimp. Sauté until done, a few minutes.

When the pasta water comes to a boil, add the pasta and cook until al dente, cooked through but still a little firm to the bite (usually 1 or 2 minutes less than what the package calls for).

Put all of the dressing ingredients into a jar, cover and shake until well blended.

When the pasta is ready, strain it and rinse with cold water. Place in a large bowl. Add the vinaigrette and toss with the shrimp, bacon, bell peppers, and onions. Add the cilantro and avocado just before serving.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.

Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.

Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.

Set an oven rack to highest position preheat the oven's broiler on high.

Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides

Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.

Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.

Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.

Whisk Italian-style dressing and mayonnaise together in a large bowl.

Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.

Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain and rinse in cold water.

Combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing in a large bowl; toss to coat. Cover and refrigerate the salad for at least 1 hour to overnight.

Gather all ingredients.

Bring a large pot with lightly salted water to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

While pasta is cooking, combine salsa, mayonnaise, sour cream, and bell pepper in a large bowl. Add black beans, corn, olives, green onions, salt, garlic powder, cumin, cilantro, and pepper; stir until well combined.

Drain pasta. Rinse under cold running water until completely cooled; drain thoroughly.

Add cooled pasta to salsa and vegetable mixture; stir until evenly coated. For best results, cover salad with plastic wrap and refrigerate until chilled before serving.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.

Toss spinach and basil together in a large bowl.

Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.

Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.

Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.

In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

Gather the ingredients.

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

Mix mayonnaise, ranch dressing mix, garlic pepper, and garlic powder together in a large bowl. Stir in milk until smooth.

Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.

Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Gather all ingredients.

Whisk olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar together in a large bowl.

Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated.

Cover, and chill 2 hours or overnight.

Serve and enjoy!

Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.

Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.

Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.

Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.

Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.

Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.

Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

Cook the pasta until al dente according to the package directions in a large pot of boiling salted water. Drain the pasta and rinse with cold water until it’s room temperature.

You can save time by prepping the mix-ins (chopping the salami, cheese, onion, tomatoes, and lettuce) while the water heats up and the pasta cooks.

Whisk together the mayo, vinegar, Italian seasoning, and Dijon mustard in a large bowl. Set aside until the pasta is done cooking.

Add the rinsed and drained pasta to the bowl with the dressing, along with the salami, cheese, onion, tomatoes, lettuce, and banana peppers. Toss until everything is coated in the dressing. Taste, adding salt and pepper as needed.

Serve immediately or chill in the fridge for up to 4 hours. The leftovers will keep for about a day; after that, the lettuce will severely wilt.

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Set a large pot of water (about 3 quarts) with 1 tablespoon salt over high heat and bring it to a boil.

Simply Recipes / Lori Rice

While the water is boiling, zest the lemons and set it aside. You will add it to the pasta salad later. Juice the lemons—you’ll need about 3 tablespoons of lemon juice.

In a blender, add the lemon juice, olive oil, basil, spinach, garlic, cashews, nutritional yeast, salt, and black pepper, and blend until very smooth.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

When the water comes to a boil, add the pasta. About 2 minutes before the pasta is cooked—follow the cook time suggested on the packaging—add the frozen peas and asparagus to the pot. Cook for the remaining 2 minutes, then drain everything into a colander set in the sink.

Rinse with cold tap water to stop the pasta, peas, and asparagus from cooking further in the residual heat. Leave the colander in the sink to drain thoroughly.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

In a large bowl, add the cooled pasta, peas, and asparagus, plus the fennel, olives, chives, scallions, and lemon zest. Pour in the dressing and toss until everything is evenly coated. Season to taste with more salt and black pepper.

Simply Recipes / Lori Rice

Enjoy the pasta salad chilled—pop it in the fridge for up to a day—or right away at room temperature.

Refrigerate leftovers in an airtight container for up to 3 days.

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Simply Recipes / Lori Rice

1. To make the dressing. Combine all ingredients in a blender and blend until smooth—season with salt and pepper.

2. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook for 8-10 minutes, until crisp.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain.

4. In a large bowl, toss together the hot pasta with the dressing. Mix in the corn and pesto. Toss to coat.

5. Serve warm or cold. The salad will develop more flavor as it sits. Add the burrata cheese and prosciutto just before serving.

Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)

Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.

Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.

3. Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm (my preference) or cooled and kept in the fridge for up to 2-3 days.

4. To serve, bring the pasta to room temp. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Enjoy!

1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

4. Serve warm or cold. The salad will develop more flavor as it sits. If serving later, add the bacon and avocado just before serving.

Gather the ingredients.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; rinse with cold water and drain well.

Whisk olive oil, vinegar, garlic, lemon juice, oregano, salt, and pepper together in a bowl; set aside.

Combine pasta, tomatoes, green and red peppers, onion, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over pasta mixture and mix well.

For best flavor, cover salad and chill in the refrigerator before serving to allow flavors to blend. Enjoy!

Prepare marinated chickpeas by combining everything together in a shallow bowl. For the best flavor, allow this to marinate for 8 hours or overnight. But hey, if you don’t have the time, just let it all hang out while you prep the rest of the pasta. It’s all good.

Cook pasta according to package directions. Drain. While pasta is hot, toss with marinated chickpeas and allow to cool slightly.

Add more olive oil (as needed). Add lemon juice and zest and herbs. Season with salt and pepper. Add in Parmesan cheese last so it doesn’t completely melt. Serve warm, cold, or room temp with extra lemon, Parmesan, and herbs as needed!

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.

Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper. Thin as desired with buttermilk.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the hot pasta, salsa verde, and chicken. Pour over the dressing and toss well to combine. Add the cheese, lettuce, tomatoes, cilantro, and bacon. Toss, then top with avocado.

4. Serve warm or cold. Enjoy!

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Season with salt and pepper.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

3. In a large bowl, toss together the pasta, lettuce, mozzarella, tomatoes, cheddar, and avocado. Pour over the dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. To make the salad. Combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.

4. Serve the salad warm or cold and enjoy!

1. Set your grill, grill pan, or skillet to medium-high heat.

2. In a bowl, combine the chicken and BBQ sauce. Grill the chicken until lightly charred and cooked through, turning halfway through cooking. Cook about 8-10 minutes.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain and add to a large salad bowl with the cheese, lettuce, tomatoes, corn, jalapeño, cilantro, and basil.

4. To make the ranch. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.

5. Toss the pasta with half the ranch. Add the chicken and gently toss to combine.

6. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold with additional ranch as desired.

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.

1. In a bowl, combine the chicken, 1/2 cup pesto, red pepper flakes, and a large pinch of salt. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

2. Meanwhile, make the dressing. In a large salad bowl, whisk together the olive oil, lemon juice, tahini or mayo, dijon, Worcestershire, parmesan, and a pinch each of red pepper flakes, salt, and pepper.

3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the hot pasta, cheddar, and 2 tablespoons pesto and toss vigorously to combine. Add the chicken, croutons, lettuce, corn, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine.

3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.

3. Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado. Season with freshly cracked pepper and salt.

1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.

2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.

4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.

4. Toss the hot pasta and asparagus with

1. Heat a medium skillet over medium heat. Add the olive oil, bell peppers, tomatoes, garlic, oregano, lemon zest, and a pinch of both crushed red pepper and salt. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 15-20 minutes. Remove from the heat and let cool slightly.

2. Meanwhile, bring a large pot of salted water to a boil and cook the tortellini according to package directions until al dente. Drain and then add the tortellini to a large salad bowl.

3. Pour the olive oil over the tortellini. Add the red wine vinegar and mustard and toss to combine. Add the arugula, basil, provolone, mozzarella, and salami and toss.

4. Serve the salad warm or cold. It will keep in the fridge for up to 5 days.

1. Steam the broccoli until tender, about 5 minutes.

2. In food processor or blender, combine the broccoli, avocado, basil, olive oil, lemon juice, and a pinch of salt. Pulse until combined, adding olive oil if needed to thin. Add the feta cheese and pulse until combined. Taste and season with salt, if needed.

1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Drain.

2. Add the pasta to a large salad bowl and toss well with the pesto. Add the balsamic, mozzarella, strawberries, tomatoes, and basil and gently toss to combine. Serve cold or at room temperature. Enjoy!

1. Preheat the oven to 425 degrees F.

2. On a large baking sheet, toss together the broccoli, pine nuts, 2 tablespoons olive oil, garlic, and a large pinch of both salt and pepper. Transfer to the oven and roast for 20-25 minutes or until the broccoli is just beginning to char.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Drain and add back to the hot pot.

4. While the pasta is still warm, add the roasted broccoli, sun-dried tomatoes - plus the oil in the jar, olives and 3 tablespoons of the olive brine (the liquid surrounding the olives), the zucchini, red pepper, cucumbers, oregano, basil, dill, lemon juice and zest. Toss until well combined and the pasta is coated in oil, if needed drizzle in little olive oil over if there doesn't seem to be enough. Add the feta and gently toss. Serve warm or at room temperature. The pasta can be made up to 1 day in advance.

Toss the cooked pasta with a little olive oil to prevent it from sticking (and to make it extra yummy). Heat a little bit of olive oil in a large skillet over medium heat. Add the green beans and the garlic cloves (if using, which I recommend because it’s delicious) and saute quickly just until the garlic is fragrant and the green beans turn bright green and tender. Toss the green beans and garlic with the pasta. Place in the fridge to cool for 15-20 minutes otherwise you’ll wilt the spinach.

When the pasta is cool, add the spinach, basil and olive oil spread, Parmesan, and salt. Toss, taste, and adjust as necessary. I like to serve each individual portion with a drizzle of the O&Co. olive oil and a splash of balsamic if you like a little tang in there.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.

Toss cooked pasta with Italian dressing, cucumbers, tomatoes, and green onions in a large bowl.

Mix Parmesan cheese and Italian seasoning in a small bowl, and gently mix into the salad.

Refrigerate pasta salad until chilled for best results, at least 30 minutes before serving. Enjoy!

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.

In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.

Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.

Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.

Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

Whisk 1 ¼ cups mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined; keep refrigerated.

Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.

Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta mixture. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.

Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

Soak clams in cold salted water for about 1 hour. Drain.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

While spaghetti is cooking, heat olive oil in a skillet and cook garlic for about 1 minute. Remove from the skillet. Add white wine and clams and cover. Cook until clams open, about 2 minutes. Remove clams from pot. Remove from shells, making sure to catch the liquid. Stir in zucchini and zucchini blossoms; season with salt and red pepper flakes and pour in clam juice. Cook until zucchini are soft, 7 to 10 minutes. When zucchini are almost soft, add clams and heat for 1 minute. Add drained spaghetti and parsley. Season with pepper.

Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.

Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Knead until the dough comes together and forms a ball. If your dough seems to dry add water a teaspoon at a time, being careful not to add too much water*.

By Hand: Mound the flour on a work surface; make a well in the center. Crack in the eggs and beat with a fork. Gradually mix the eggs into the flour. Using a bench scraper, mix in the last of the flour until the dough comes together.

Quarter the dough and shape into 4 disks. Place the disks on the lightly floured board; place in a gallon-size ziplock bag.

Flatten 1 dough piece and lightly dust with flour, brushing off excess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds like a letter, then run it through again, short end first. Run it through 2 more times, dusting with flour if it seems sticky. return the dough sheet to the board, cover with a towel and repeat with the remaining 3 dough disks. (Keep any dough you're not working with covered.)

Roll all the dough sheets through the machine again 5 or 6 more times (machines vary), adjusting the machine to the next setting each time. (If the sheets become too long to handle, halve crosswise and proceed.) When you see your hand through the pasta sheet, it's thin enough to cut*.

Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.

Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.

Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.

Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.

Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.

Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.

Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.

Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.