Pasta

Wait. Is that some green in our pasta? Looks like spring finally showed up.

It isn't the coolest pasta ever, but with a little butter, orzo is pretty much perfect.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Let's just say that there aren't too many salads in here.

I learned how to cook from the back of a box of Pasta Roni, and I’m damn proud of that.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

There better be bread crumbs in there.

Pasta carbonara and I had a very bad run-in once, but things are better now.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

A simply delicious pasta for when your budget is down in the dumps.

These are the recipes our food director makes at home: That means they're foolproof.

Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Sneaky anchovies, optional herbs, and plenty of pasta for the picky eaters in our lives.

Cauliflower is what you need and want

Can you even make braised short ribs better? Yes—if you serve them over pasta.

It was a tough year. Pasta recipes made it better.