Spaghetti

Can be prepared in 45 minutes or less.

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

"No one wants to eat this kind of food in a restaurant," Franco Ricatti, owner of the Ristorante Bacco in Barletta, Puglia, told me, "but we make it all the time at home." As he described the following, one-pot preparation of pasta boiled with diced zucchini and potatoes, dressed with olive oil and grated Parmesan, I begged him to make it for me. Franco breaks the spaghetti into 2-inch pieces, but I don't bother. And he doesn't use any herbs — unusual behavior in Italy — but I like to add a little basil or parsley. Can be prepared in 45 minutes or less.

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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.

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With lots of olive oil and parm, this asparagus pasta recipe comes from L.A.’s Evan Funke.

Thick, tangy banana ketchup is key to this savory-sweet spaghetti, which features hot dogs, ground pork, and marinara as the base of a Bolognese-style sauce.

Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.

This riff on pasta alla vodka swaps in Thai red curry paste for tomato paste and coconut milk for cream, resulting in extra intensity and spicy-sweet flavor.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.