Bring-on-Spring Veggie Pasta
Recipe: Try our Bring-on-Spring Veggie Pasta
"John mans the dishwasher, but I wash the pots and pans. While I don’t mind that, when it’s late and they’re piled up, I’m just as happy to have fewer to wash." -Rach
Creamy Lamb Bolognese
Recipe: Try our Creamy Lamb Bolognese
"Skillet pastas cook up starchier, giving you a creamy texture that you can’t achieve any other way."-Rach
Shrimp Pasta Piccata
Recipe: Try our Shrimp Pasta Piccata
Burst Tomato & Bacon Rigatoni
Recipe: Try our Burst Tomato & Bacon Rigatoni
Ditalini with Greens, Beans & Sausage
Recipe: Try our Ditalini with Greens, Beans & Sausage
Just Add Pasta
If you always have these five ingredients on hand, you’ll always be ready to make a delicious dinner fast.
Those little cans are packed with big flavor. Drain anchovies, sardines, or tuna (packed in oil), then cook in olive oil and garlic. Toss with pasta and top with herbs and/or toasted breadcrumbs.
A good chunk of pecorino or Parmesan should live in your fridge at all times! Whisk a handful of grated cheese with a splash of pasta cooking water for a silky, insanely simple pasta sauce.
Canned Cannellini Beans
Stretch classic pasta combinations, like sausage and greens or shrimp and cherry tomatoes, with a can of beans (drain them first). Or sauté beans in olive oil with garlic, crushed red pepper, and herbs, then toss with your pasta.
Sturdy greens, like kale, escarole, and mustard greens, can last in the fridge for up to a week. Sauté greens in olive oil until wilted. They’ll add texture, flavor, and a healthful hit to just about any pasta.
Tossing in roughly chopped herbs right before serving adds brightness, flavor, and color to your pasta. Got leftover herbs? Put them in ice cube trays, cover with olive oil, and freeze. Melt the cubes in a skillet, then toss with freshly cooked pasta for your next 10-minute meal.