If you’re like me, pasta is on the dinner rotation at least one night a week. It’s cheap, filling, quick to make, can accommodate almost anyone’s tastes or preferences, and the list goes on.

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...

Pairing a crispy chicken cutlet with a simple, well-dressed salad of the season's first fresh greens is literally a recipe ...

These smart, easy pasta recipes — most of which come together in 30 minutes or less — rely on tricks like cooking vegetables ...

COOK pasta in large saucepan as directed on package, omitting salt. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is ...

Recipe: Lemony Shaved Fennel Asparagus Salad 3.One-pot Pasta Primavera This One-pot Pasta Primavera is a whirlwind of vibrant spring vegetables enveloped in a light, creamy sauce. It’s a hassle-free ...

This healthy pasta primavera is brimming with spring vegetables and very quick to make. Use fresh peas if you can get them. Each serving provides 440kcal, 17g protein, 41g carbohydrate (of which ...