There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting...
Author: Melissa Clark
This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes...
Author: Melissa Clark
Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes...
Author: Mark Bittman
This traditional Sicilian dish makes a festive main course, especially when served from a giant platter. Sweet and savory flavors mingle beautifully here, with currants, raisins, saffron and pine nuts....
Author: David Tanis
This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of...
Author: The New York Times
Orecchiette pasta, the "little ears" that are typical of the Apulia region in Italy's heel, is frequently prepared with sausage and broccoli rabe. For this recipe, I've swapped the broccoli rabe for a...
Author: Florence Fabricant
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use...
Author: David Tanis
If we're being truthful, this sweater weather recipe should really be called "winter squash and tomatoes with pasta," as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. We think...
Author: Mark Bittman
Author: Amanda Hesser
Author: Craig Claiborne
For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly...
Author: Florence Fabricant
Author: Marian Burros
A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes,...
Author: Martha Rose Shulman
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive...
Author: Florence Fabricant
Author: Marian Burros
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour. Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm...
Author: Mark Bittman