Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Warm Pasta Salad with Grilled Tomatoes, Zucchini & Pecorino

• 
  
  1-1/2 lb. ripe plum tomatoes (about 8), cored and halved lengthwise
  
  


• 
  
  1-1/4 lb. small zucchini (about 4), trimmed and halved lengthwise
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. chopped fresh thyme
  
  


• 
  
  2 tsp. kosher salt; more as needed
  
  


• 
  
  1 tsp. freshly ground black pepper; more as needed
  
  


• 
  
  6 oz. Pecorino Romano, shaved with a vegetable peeler (about 2 cups)
  
  


• 
  
  1 lb. dried penne
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Prepare a medium fire on a gas grill or a medium-hot charcoal fire. In a large bowl, toss the tomatoes and zucchini with 2 Tbs. of the oil, 2 tsp. of the thyme, and the salt and pepper.

Set the vegetables cut side down on the grill and cook without moving them until they have good grill marks, 5 to 7 minutes. Flip and cook until browned and tender, 6 to 8 more minutes. Transfer to a cutting board and let cool for a couple of minutes. Coarsely chop, return them to the same large bowl along with 1-1/2 cups of the pecorino, and toss. Let sit for up to a couple of hours at room temperature.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook, stirring often, until just al dente, about 11 minutes. Drain well and toss with the tomato mixture, 3 Tbs. of the chives, the remaining 3 Tbs. olive oil and the balsamic vinegar. Season generously with salt and pepper to taste and transfer to a serving bowl. Sprinkle with the remaining 1 Tbs. chives, 2 tsp. thyme, and 1/2 cup pecorino, and serve.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Fregola with Wild Mushrooms, Sherry & Cream

If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.

• 
  
  3/4 lb. wild mushrooms, such as chanterelles, hedgehogs, porcini, or a mix
  
  


• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium shallots (4 oz.), finely diced
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  3 Tbs. dry sherry
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  1-1/4 cups fregola sarda
  
  


• 
  
  About 1/2 cup freshly grated Parmigiano-Reggiano, for sprinkling
  
  

Gently clean the mushrooms with a damp cloth or mushroom brush to remove any dirt or debris and use a paring knife to remove any dark spots or tough stem ends. If the mushrooms appear sandy, dip them quickly into a large basin of water and drain. Leave small, bite-size mushrooms whole; cut larger mushrooms into 1-1/2-inch pieces.

Set a 12-inch skillet over medium-high heat and add 1/2 Tbs. of the butter and 1/2 Tbs. of the oil. Swirl the pan to melt the butter and add half of the mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms are cooked through and golden brown, about 6 minutes; the cooking time will vary, though, depending on the type of mushroom and its water content. (Avoid stirring the mushrooms too frequently, or they won’t brown well.) Transfer the mushrooms to a plate. Add another 1/2 Tbs. butter and 1/2 Tbs. oil to the pan and cook the remaining mushrooms. Combine all of the cooked mushrooms. When they’re cool enough to handle, chop them coarsely.

Return the pan to medium-high heat. (It’s not necessary to wash the pan unless it’s scorched.) Add the remaining 1/2 Tbs. butter and 1/2 Tbs. oil. Swirl the pan to melt the butter and add the shallots, thyme, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the shallots are tender and golden brown, about 4 minutes. Add the sherry and cook, scraping the bottom of the pan, until the sherry has evaporated, about 1 minute. Return the mushrooms to the pan, add the cream, season with salt and a generous amount of black pepper, and cook until the cream has thickened slightly, 2 to 4 minutes. Stir in the parsley and keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the fregola to the boiling water and cook until al dente, 10 to 14 minutes. Drain and immediately toss the fregola with the mushroom mixture. Season to taste with more salt and pepper if necessary. Transfer to a platter or individual plates, sprinkle with the Parmigiano, and serve.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• 
  
  Kosher salt
  
  


• 
  
  8 oz. orzo (1-1/4 cups)
  
  


• 
  
  Vegetable oil for the grill
  
  


• 
  
  2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
  
  


• 
  
  1 medium red bell pepper, quartered, stemmed, and seeded
  
  


• 
  
  1/3 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 small red onion, cut into small dice (about 2/3 cup)
  
  


• 
  
  1/2 cup crumbled feta (2-1/2 oz.)
  
  


• 
  
  1/2 cup pitted, coarsely chopped Kalamata olives
  
  


• 
  
  3 Tbs. chopped fresh oregano
  
  

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups low-salt chicken broth
  
  


• 
  
  5 Tbs. unsalted butter, cut into 5 pieces
  
  


• 
  
  1 lb. orzo
  
  


• 
  
  1/2 cup grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. fresh thyme leaves, lightly chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  
  


• 
  
  1/4 lb. lean ground pork
  
  


• 
  
  2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  
  


• 
  
  1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 tsp. cornstarch
  
  


• 
  
  1/8 tsp. Asian sesame oil; more as needed
  
  


• 
  
  20 square wonton wrappers
  
  


• 
  
  2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  
  

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Fresh Tortellini with Asparagus, Peas, and Mint

This easy weeknight recipe is a complete one-dish meal. Cooking the pasta, peas, and asparagus together is efficient, and adding goat cheese at the end creates a creamy sauce.

• 
  
  Kosher salt
  
  


• 
  
  1/3 cup extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, pressed or minced
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  1 lb. fresh cheese tortellini
  
  


• 
  
  1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  
  


• 
  
  1 cup shelled fresh peas (or thawed frozen peas)
  
  


• 
  
  1/3 cup pine nuts, toasted
  
  


• 
  
  1/4 cup coarsely chopped fresh mint
  
  


• 
  
  2 oz. fresh goat cheese, softened
  
  


• 
  
  Freshly ground black pepper
  
  

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.

In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.

Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.

Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  3/4 lb. lean ground pork
  
  


• 
  
  1/2 cup crunchy peanut butter, preferably natural
  
  


• 
  
  1/4 cup seasoned rice vinegar
  
  


• 
  
  1-1/2 Tbs. fish sauce
  
  


• 
  
  1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
  
  


• 
  
  2 medium carrots (about 6 oz.), grated
  
  


• 
  
  2 large yellow squash or zucchini (about 1 lb.), grated
  
  


• 
  
  2/3 cup coarsely chopped fresh mint
  
  


• 
  
  Lime wedges, for serving
  
  

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.


Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.


In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

Fresh Tagliatelle with Sausage, Red Peppers, and Arugula

If you usually think of arugula as salad, think again. The bright, peppery green brings vibrancy and freshness to this otherwise rich pasta. Hot Italian sausage will make this dish spicy; for less heat, use sweet sausage.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  8 oz. hot or sweet Italian sausage, casings removed
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 13-oz. jar roasted red peppers, drained and finely chopped (1-3/4 cups)
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 10-oz. package fresh tagliatelle or fettuccine
  
  


• 
  
  4 cups loosely packed baby arugula (about 2-1/2 oz.)
  
  


• 
  
  3/4 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
  
  


• 
  
  8 large fresh basil leaves, thinly sliced (optional)
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Break the sausage into bite-size pieces and add them to the skillet. Cook, stirring frequently, until browned, about 4 minutes. Pour off all but 1 Tbs. of the fat and return the skillet to medium heat. Add the garlic and cook for 30 seconds. Add the peppers and cream and bring to a simmer. Reduce the heat to low and simmer gently until the sauce is slightly thickened, 8 minutes.

Cook the pasta in the boiling water according to package instructions. Drain well and transfer to a large serving bowl. Add the sauce, arugula, cheese, and basil (if using) and toss with tongs until the arugula is slightly wilted. Season to taste with salt and pepper and serve.

Spaghetti with Green Garlic and Olive Oil

In this riff on the classic spaghetti aglio e olio (spaghetti with garlic and olive oil), green garlic replaces the traditional pungent cloves and lends a more delicate garlic flavor.

• 
  
  Kosher salt
  
  


• 
  
  2 T bs. extra-virgin olive oil
  
  


• 
  
  2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
  
  


• 
  
  6 oz. thin spaghetti
  
  


• 
  
  2 T bs. freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  Freshly ground black pepper
  
  

Bring 3 quarts of well-salted water to a boil in a large pot over high heat.


Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.


Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.


Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Lemony Orzo with Tuna and Artichoke Hearts

This dish, and its perfectly balanced flavors, is the antidote to predictable weeknight pasta.
No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups dried orzo (about 9 oz.)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup dry vermouth or white wine
  
  


• 
  
  1 14-oz. can artichoke hearts, drained and quartered
  
  


• 
  
  1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  
  


• 
  
  1 5-oz. can water-packed solid white tuna, drained
  
  


• 
  
  3 Tbs. crème fraîche or sour cream
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  3 Tbs. coarsely chopped fresh basil
  
  

Bring a large pot of well-salted water to a boil. Add the orzo and cook according to package timing until al dente. Drain well.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring often, until deep golden brown, 7 to 8 minutes. Remove the skillet from the heat and add the vermouth or wine. Return the skillet to the heat and stir well, scraping up any browned bits from the bottom. Add the artichoke hearts and sun-dried tomatoes and cook just until tender and heated through, 2 to 3 minutes more. Off the heat, gently stir in the tuna.

Transfer the hot orzo to a large bowl and toss with the crème fraîche and lemon juice. Add the onion-artichoke mixture, 2 Tbs. of the basil, and salt and pepper to taste. Toss gently to combine. Spoon into bowls, garnish with the remaining 1 Tbs. basil, and serve.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 
  
  2 medium ears corn, shucked and silks removed
  
  


• 
  
  3 Tbs. extra-virgin olive oil, more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dried orzo
  
  


• 
  
  1/2 cup finely chopped fresh basil
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. hot sauce, more to taste
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Kalamata olives enhance any dish with their salty, rich flavor. Here, they add a twist to a basic chicken and broccoli pasta. For a vegetarian option, omit the chicken and add red and green peppers, garbanzo beans, or any other legume or vegetable of your choice when the pasta and pasta water is added to the skillet.

• 
  
  Kosher salt
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  4 cloves garlic, smashed
  
  


• 
  
  2 tsp. chopped fresh rosemary
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
  
  


• 
  
  2/3 cup pitted Kalamata olives, coarsely chopped
  
  


• 
  
  1 lb. penne
  
  


• 
  
  1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 cup freshly grated Pecorino-Romano
  
  

Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. Discard the garlic from the olive mixture. Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. Stir in the lemon juice and half of the Pecorino. Serve sprinkled with the remaining Pecorino.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. fresh baby spinach leaves (10 lightly packed cups) 
  
  


• 
  
  1/4 cup coarsely chopped walnuts  
  
  


• 
  
  12 oz. dried penne (3-1/2 cups) 
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
  
  


• 
  
  3 Tbs. thinly sliced fresh chives 
  
  

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. 

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. 

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve. 

Pork with Rice Noodles, Scallions, and Chile

A riff on larb, a vibrant ground-meat salad from Laos, this dish has sour, salty, and spicy flavors from lime juice, fish sauce, and chile, balanced by a fragrant hit of fresh mint and cilantro.

• 
  
  8 oz. wide rice (pad thai) noodles
  
  


• 
  
  1/4 cup fresh lime juice (from 2 medium limes)
  
  


• 
  
  3 Tbs. fish sauce
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large red onion, halved lengthwise and thinly sliced (about 2-1/2 cups)
  
  


• 
  
  1 bunch scallions (both white and green parts), trimmed and cut into 2-inch lengths (about 1 cup)
  
  


• 
  
  1/2 to 1 small fresh green chile, such as Thai or serrano, thinly sliced
  
  


• 
  
  1/2 cup chopped fresh cilantro
  
  


• 
  
  1/2 cup chopped fresh mint
  
  


• 
  
  2 Tbs. chopped peanuts
  
  

Bring a 6- to 8-quart pot of water to a boil and boil the noodles following the package directions until al dente. Drain and rinse with cold water.

Meanwhile, in a small bowl, combine the lime juice, fish sauce, and sugar and stir until the sugar is dissolved. Set aside.

Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the pork and cook, stirring and breaking up the meat into small pieces, until cooked through and starting to brown, about 5 minutes. Season with salt to taste, then transfer to a bowl.

Heat the remaining 1 Tbs. oil in the skillet over medium-high heat and add the onion, scallions, and chile. Cook, stirring occasionally, until the onions and scallions are softened, 4 to 5 minutes.

Return the pork to the skillet and toss to combine. Add the noodles and cook, tossing gently, until heated through, about 1 minute. Remove from the heat, add the lime juice mixture and the herbs, and toss gently to combine. Garnish with the peanuts and serve.