Pasta

This pasta dish originated in the region of Lazio, not Tuscany. However, it is popular throughout Italy — and America — today.

"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."

One great thing about this lasagna is that the noodles don't need to be pre-boiled. The dish has a lot of liquid (in the form of sauce) and goes into the oven covered, so the noodles get cooked perfectly as the lasagna bakes. Add a green salad, and serve some Chianti or California red Zinfandel with the main course.

The hearty sauce is also great over couscous.

A lovely do-ahead pasta salad for spring.

Regular button mushrooms are a nice substitute for the portobellos in this side dish.

This recipe can be prepared in 45 minutes or less.

This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal.

Button mushrooms would also be fine here. This recipe can be prepared in 45 minutes or less.

Even easier: Use purchased pesto to help speed up the preparation.

Can be prepared in 45 minutes or less.

To complete the menu, serve seeded Italian breadsticks and a salad of radicchio and marinated artichoke hearts tossed with balsamic vinaigrette. Spumoni ice cream is a perfect ending.

Sugar snap peas, cucumber, tomatoes, green onions, parsley and mint combine with orzo pasta for a lovely warm-weather salad.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.