Pasta may be our go-to comfort food in cold-weather months, but we love simple, light variations in the spring and summer too. As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh seafood and the market’s bounty of vegetables and backyard herbs.
For this dish, use the market’s best-looking greens. Each lends its own character: mustard greens provide a peppery tang, bok choy an earthy pungency, and mizuna a bitter-edged complexity. See the recipe for Pappardelle Over Wilted Asian Greens »
Get the recipe for Spaghetti with Lobster (Spaghetti all’Astice) »
While visiting the little seaside town of Trinidad, California, we found our way to Katy’s Smokehouse and Fish Market, a treasure trove of smoked seafood and local fish. One of Katy’s top sellers is the hot-smoked salmon, which inspired us to create this dish. See the recipe for Penne with Smoked Salmon »
In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette al Pesto »
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »Spaghetti primavera Todd Coleman
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.
