Food

Light and Flavorful Pastas

June 17, 2013

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.

See the RecipeChristopher Hirsheimer

See the RecipeLuca Vignelli

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 »Christopher Hirsheimer

Smooth, whipped feta cheese dresses the fresh favas, tomatoes, and mint in this Greek dish. See the recipe for Fava Pasta Salad »Ben Fink

See the RecipeJames Oseland

See the RecipeRoger Sherman

Spaghetti with Lobster (Spaghetti all'Astice) — One of our favorite ways to showcase fresh lobster is in this simple Venetian dish, where it's tossed with garlic, fresh ripe tomatoes, and white wine.Nicole Franzen

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 »Christopher Hirsheimer

This dish, along with linguine with red clam sauce and oven-baked rigatoni, is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. See the recipe for Figaretti's 'Godfather II' Linguine »James Oseland

See the RecipeAndré Baranowski

Linguine with Clams and Chiles — As olive oil mingles with white wine and sweet clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta.Todd Coleman

See the RecipeHelen Rosner

Trenette al Pesto — 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 »Todd Coleman

Fettuccine with Heirloom Tomatoes — This homemade fettuccine is simply tossed with heirloom tomatoes and basil.Todd Coleman

Greek Pasta Salad — Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.Maxime Iattoni

Spaghetti alla Primavera — Spaghetti primaveraTodd Coleman

Korean Noodles with Beef and Vegetables (Chap Chae) — Slippery sweet potato noodles turned golden from the cooking juices and soy sauce, crunchy vegetables, and tender beef make for a satisfying dish.Penny De Los Santos

Sesame Noodles — A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.Maxime Iattoni

See the RecipeTodd Coleman

The Italian anchovy sauce colatura di alici lends a deep umami flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.Todd Coleman

Morel and Asparagus Spaghetti — In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.Yossy Arefi

Pasta Shells with Artichoke-Clam Sauce — In this aromatic dish, shell-shape pasta is dressed in a light tomato and clam sauce with artichoke hearts.Landon Nordeman

Crawfish Pasta — 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.Helen Rosner

recipe-bucatini-ai-frutti-di-mare-seafood-pasta-500x750-i164 — The recipe for this shellfish-laden pasta comes from chef Michael Chiarello. See the recipe for Bucattini ai Frutti di Mare »Michael Kraus

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