Forget stopping at the store. Pull together a satisfying pasta dinner using what you already have on hand.
If you prefer, use some of the pasta cooking liquid instead of the wine. Keep pantry staples, such as anchovy fillets and pasta, on hand for a quick impromptu meal. Don't forget the frozen staples, too, such as peas and shrimp.
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Packaged ravioli, found in the deli section of most supermarkets, is ideal for soaking up this creamy herbed mushroom sauce. If you like, top with crumbled goat cheese or grated Romano or Parmesan cheese.
Look for dried green lentils in bulk and specialty food shops. They are smaller than the more common brown lentil and have exceptional flavour and texture. This thick tomato sauce is a great place to use up a Parmesan rind: add it when adding the tomatoes.
Serve this impressive pasta, made with pantry staples and a few garden-fresh zucchini, as a light main course, or offer up smaller portions for an easy appetizer.
When few ingredients are called for, the key is to use the best you can find. Here, good-quality oil-packed tuna is worth the splurge.
Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.
Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.
This chunky, richly flavoured sauce heats up well again as leftovers. If you like it spicy, add a pinch of hot pepper flakes.
This fresh pesto comes together in minutes while the pasta is cooking. Its light taste and spring-green colour brightens up any table. Since you need only a small amount for this dish, you can freeze half for another use.
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