Cookthink

This weeknight staple is so simple, but so delicious. You could substitute water-packed tuna if that's all you have, but the olive oil gives it a richer, fuller flavor. Read more about this recipe at the Cookthink blog.

Pappardelle With Sausage And Yellow Squash

Sausage, squash, rosemary and garlic are a balanced, delicious combination. Try substituting zucchini, eggplant or even chunks of tomato for the squash, and another mediterranean herb like thyme or sage would work in place of rosemary.

Penne With Eggplant And Feta

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Fettuccine With Salmon, Lentils, Mustard and Cream

I tasted smoked salmon and mustard together for the first time at a small café in Paris -- the combination is delicious. A little cream and butter add richness, and the parsley makes everything taste bright. Add a squeeze of lemon at the end if you like.

Penne With Chicken, Red Peppers, White Beans And Capers

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Penne With Italian Sausage, Asparagus and Chickpeas

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Penne With Shrimp, Asparagus, Serrano And Mint

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes

This light pasta is a snap to put together - just remember to take out the artichoke hearts to thaw in advance. For a heartier dish, try adding some cooked, sliced Italian sausage.

Spaghetti With Garlic-Walnut Sauce

This garlic-walnut sauce is called agliata in Italy. It's as old as the hills and as simple as it gets. You'll be surprised though by the complexity of the garlic and walnut flavors. If it's too spare for you, try stirring in some gorgonzola.

Linguine With Clams, Fennel, Leeks And Saffron

This dish has so much flavor and so little fat. The original recipe was written for 10 servings, so feel free to double these amounts for easy entertaining. Read more about this recipe in the Washington Post.

Fettuccine With Pancetta, Egg And Parmesan

This is a variation on classic Spaghetti Alla Carbonara. The broad fettuccine enhances the silkiness of the egg-y sauce. Making this with guanciale gives it a more intense porkiness, but we like how the milder flavor of pancetta melds into the sauce.

Fettucine With Pepitas, Spinach And Dried Cranberries

Pepitas are pumpkin seeds, usually sold with the white hull removed, revealing an olive-green seed. If you use pumpkin seeds from the pumpkins you carve, wash and dry seeds throughly and roast at 300F for 45-60 minutes, until dry and toasty. Don’t worry about removing the white hull. Read more about this recipe at VeganYumYum.