1. Spaghetti Carbonara with Chicken Sausage
Silky carbonara doesn't need all that butter or cream! Though we keep the egg and cheese, and swap bacon for chicken sausage.
2. Pappardelle with Spiced Meat Sauce
The March issue's cover recipe is a beaut, ready in just 30 minutes and loaded with enough zinc to keep your memory in fine form (you may not need the recipe next time!).
3. Spaghetti & Meatballs
It's a classic! Everything about our take on the Italian favorite will be familiar (tomato sauce, Parmesan, tender balls of meat), except the fat count!
See the Spaghetti & Meatballs recipe.
4. Ricotta, Spinach & Sweet Potato Gnudi
If you love the filling in ravioli, you're going to fall hard for this dish: ricotta dumplings made with a blend of sweet potato, spinach and herbs! Not technically "pasta," but we'll look the other way...
5. Slow-Cooker Roasted Pepper & Shrimp Pasta
Yes, you can make a mouthwatering pasta supper in your slow cooker! Just 7 grams of fat per serving and a whole lot of flavor.
6. Tri-Color Pasta Salad with Tuna
Breathe some excitement into lunchtime with a colorful jarred salad that takes just 15 minutes to prepare!
7. Linguine & Clams with Garlic Bread Crumbs
Just 30 minutes from start to finish, and we know you're going to want to use our garlicky bread crumb topper on everything!
8. Zucchini Noodles with Cherry Tomato Marinara
For those of you who prefer your food raw, swap your noodles for long strands of zucchini – and if you don’t have a spiral slicer, use a vegetable peeler to make zucchini “pappardelle.”
9.Baked Ziti with Creamy Kale & Sausage
Our reader Mary said “even the fast-food eaters in our house liked this!” It could have been the luscious sauce that snagged them, or maybe it was the spicy sausage.
10. Roasted Squash & Apple Ravioli
Making your own ravioli from scratch isn’t nearly as hard as it sounds, and the payoff is huge. We stuff ours with a tantalizing blend of squash, apple, garlic, nutmeg, ricotta and goat cheese!
11. Roasted Cauliflower Linguine with Lemon-Caper Sauce
Cauliflower is set to shine this year! Our 30-minute masterpiece keeps calories low with a simple lemon-caper sauce, allowing the bulbous white veggie to shine!
12. Lamb Bolognese with Feta & Mint
You might remember this beauty from the cover of our March 2012 issue, and the fiber-fueled pasta is as alluring as ever!
13. Garlic-Cilantro Shrimp Rotini
Our reader really hit the nail on the head with this simple recipe she created, which pairs broiled shrimp and whole-wheat rotini with a sauce of cilantro, oregano, garlic and red pepper flakes.
See the Garlic-Cilantro Shrimp Rotini recipe.
14. Pasta Lentil Bolognese
One of our all-time favorite vegetarian recipes, this dish is given ample heft from the veggies and hearty lentils, and our reader Jennifer easily converted it further to a vegan and gluten-free dish!
See the Pasta Lentil Bolognese recipe.
15. Eggplant & Sausage Linguine
Just 7 grams of fat in each serving of this sausage-laced fresh pasta, a medley of meaty eggplant, turkey grounds, raisins, capers, tomatoes and ricotta!
See the Eggplant & Sausage Linguine recipe.
Traditional Twist Mac & Cheese
We flavor our creamy mac and cheese with mushrooms, ham, Dijon mustard and Swiss cheese! Add your favorite complementary herbs or seasonings to kick it up even more.
17. Arugula Pesto Pasta with Roasted Figs
Garlic, pistachios, arugula and lemon juice create a pesto you’ll want to use in all kinds of dishes, while salty feta and sweet figs round out the flavors in our 25-minute supper.
18. Pasta Roll-ups with Turkey & Spinach
Cater this cute, bundled recipe to your family’s tastes! Some of our readers loved the unique flavors of nutmeg and cinnamon, while others subbed in jalapeño for some kick.
19. Seared Scallops over Pea Pesto Linguine
Peas give the pesto in this 30-minute meal a unique flavor profile, one that may be an even subtler and more appealing choice for picky eaters!See the Seared Scallops over Pea Pesto Linguine recipe.
20. Roasted Vegetables & Goat Cheese Pasta Salad
Our reader Annie loves how versatile this recipe is for year-round cooking – just sub in any vegetables and herbs you have on hand!