Fast & Fresh Light Pasta Dishes

A trip to the farmers' market and a few purchased cheese raviolis are all you need for this delicious springtime meal.

Recipe: Ravioli with Snap Peas, Pea Shoots, and MInty Pea Pesto

Some might say that this isn’t technically pasta. We disagree! Mac ’n’ cheese is the queen of all pasta dishes. Especially when it has three types of cheese—and bacon, to boot.

Recipe: Bacon and Herbs Mac 'n' Cheese

Pasta goes Asian in this surprising vegetarian dish that packs a lot of flavor from the slightly spicy peanut sauce.

Recipe: Peanut Noodles with Tofu

All’Amatriciana, which indicates the recipe hails from the Amatriciana area of Italy, is a rich and spicy tomato sauce. Traditionally, it’s made with guanciale, a part of the pig jowl that’s considered a delicacy. We’ve simplified things by using pancetta or bacon.

Recipe: Penne All'Amatriciana

Orzo, the preferred pasta for this salad, shouldn’t be confused with rice, although they look almost identical. We like the deep flavor of the dried tomatoes here, but if you have ripe tomatoes handy, they’ll taste great too.

Recipe: Spinach and Orzo Salad

Orecchiette, which means little ears in Italian, is a great pasta choice here. The little scoops hold the melted brie, making the dish an adult version of mac ’n’ cheese.

Recipe: Tomato Orecchiette with Brie and Basil

What do you do when you’re craving pesto and basil isn’t in season? Use peppery arugula to stand in as a flavorful substitute.

Recipe: Arugula Walnut Pesto Farfalle

The secret to this dish is the fresh mozzarella, which melts just enough with the warm pasta to create a creamy effect.

Recipe: Fresh Tomato and Basil Pasta

Mustard greens last well into summer, making this a good pasta when your favorite spring vegetables haven’t filled the farmers' market just yet.

Recipe: Fusilli with Mustard Greens and Currants

Fresh peas and tarragon are symbols of springtime. They also work great together in this creamy ricotta-based pasta.

Recipe: Pea, Tarragon, and Ricotta Pasta

We are big fans of frozen peas because they’re often better than fresh—and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly.

Recipe: Ricotta and Pea Pasta