Pasta & Noodles

When you’re craving cool, crunchy veggies but still love noodles, salad ramen is here for you.

This is our idea of what a cold noodle salad dish should be.

A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.

And no, we don't mean macaroni salad.

This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room (ahem, air) temperature.

This red pesto tastes like a mash-up of your favorite spicy arrabbiata sauce and the anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

In search of an alternative to the mac and cheese her kids insist on, Deb Perelman found inspiration in an iconic Italian dish.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts.

Built of toasted nuts, creamy ricotta, and salty Parmesan, you don’t even need a food processor to make this riff on the normal pesto you know and love.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Glazed with a sticky and spicy honey-sambal sauce, they’re good enough to eat by the handful.

Tempeh skeptics, this recipe will make a convert of you.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.

Full-on explosive flavor in under an hour.

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

Kabocha squash is made for purées.

The trick to this recipe is using the pan sauce as a base for the sesame noodles.

Cravings for a comforting bowl of carbs were up 100 percent this year.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.