Slideshow: 20 Light Pasta Recipes We Love

Pasta with Eggplant, Portobella, and Tomatoes
Pasta with Eggplant, Portobella, and Tomatoes

This 20 minute recipe is the perfect solution to leftover ingredients from a previous eggplant parmesan or ratatouille meal.

Get the recipe!

[Photograph: J. Kenji Lopez-Alt]

Summer Sun Gold Tomato Pasta with Bread Crumbs
Summer Sun Gold Tomato Pasta with Bread Crumbs

This faintly spicy pasta with crunchy bread crumbs celebrates the sweet flavor of cherry tomatoes.

Get the recipe!

[Photograph: Nick Kindelsperger]

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli)
30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli)

Traditionally, this bean and pasta soup is made with leftovers; this version isn't packed with meat, but it's got a ton of garlic, oregano, and a couple bay leaves to add plenty of flavor to the mix.

Get the recipe!

[Photograph: J. Kenji Lopez-Alt]

Aglio e Olio (Garlic and Oil Sauce)
Aglio e Olio (Garlic and Oil Sauce)

This rustic Italian sauce starts with just two ingredients—garlic and olive oil. . Toss this sauce into a bowl of spaghetti and you have a meal that bursts with a bright and smooth garlic flavor that seems to fit any season. Best part is, the whole thing only takes about 15 minutes.

Get the recipe!

[Photograph: Joshua Bousel]

Pasta With Cherry Tomatoes and Herbed Ricotta
Pasta With Cherry Tomatoes and Herbed Ricotta

This is one of those quick and easy pasta dishes that can be completed from start to finish in less than twenty minutes if you have everything on hand, making it a great option for a busy weeknight meal.

Get the recipe!

[Photograph: Deborah Mele]

Zinfandel Spaghetti with Spicy Rapini
Zinfandel Spaghetti with Spicy Rapini

It's no secret that wine and pasta make a natural pair, but this particular pasta is cooked with a whole bottle of wine. The result is particularly dramatic: each strand is dyed a gorgeous ruby red. The flavor isn't quite as shocking as it looks, but it has a pleasing earthiness that pairs well with the rapini.

Get the recipe!

[Photograph: Nick Kindelsperger]

Linguine With Oven-Roasted Tomato Puttanesca
Linguine With Oven-Roasted Tomato Puttanesca

This recipe is versatile and a great way to use up excess produce. It can be frozen, eaten hot or cold, and used as a bruschetta topping, too. Don't have pancetta? Use bacon. Forgot to get capers? Leave them out. And if there's something else in your fridge that makes sense, go ahead and throw it in. That's the beauty of this sauce: almost anything goes.

Get the recipe!

[Photograph: Jennifer Olvera]

Beet Green and Radish Green Pesto Pasta With Roasted Beets and Radishes
Beet Green and Radish Green Pesto Pasta With Roasted Beets and Radishes

Incorporating beet and radish greens into a pesto makes a sauce that's bolder and spicier than your average basil pesto, but just as versatile. The resulting dish is shot through with magenta from the ribs of the beet greens, adding an unexpected hue to your bowl of pasta.

Get the recipe!

[Photograph: Lauren Rothman]

Penne with Piment d'Espelette
Penne with Piment d'Espelette

Piment d'Espelettet is a Basque dried chili with a delayed and gentle heat that hits you after you expect it to—which, aside from being spicy, makes it exciting and delightful. Studded with garlic and shallots and laced with whole leaves of basil and mint, it's a fun departure from a regular ol' pomodoro.

Get the recipe!

[Photograph: Kerry Saretsky]

Roasted Tomato and Fennel with Tagliatelle
Roasted Tomato and Fennel with Tagliatelle

This is the perfect way to make pasta effortless but still seriously good. Roast cherry tomatoes, shaved fennel, fresh red chilies, garlic, and mint leaves are cooked in olive oil. When the tomatoes have burst, the fennel has softened, the garlic mellowed, and the chilies slightly charred, toss the fresh roasted Arrabiata sauce with a tangle of fresh whole wheat tagliatelle.

Get the recipe!

[Photograph: Kerry Saretsky]

Green Tapenade Pasta Salad
Green Tapenade Pasta Salad

This tapenade is made with briny green olives smashed with lemon, thyme, garlic, capers, and anchovies. Tossed in matching green penne, chopped baby spinach and arugula turn this room-temperature pasta into a emerald-hued salad.

Get the recipe!

[Photograph: Kerry Saretsky]

Torn Pasta Sheets With Brown Butter, Herbs, and Poached Eggs
Torn Pasta Sheets With Brown Butter, Herbs, and Poached Eggs

Nutty with brown butter, a little salty with soy sauce, but somehow, impossibly, light with zingy lemon juice and fragrant herbs, this pasta dish is sure to delight.

Get the recipe!

[Photograph: Lauren Rothman]

Spaghetti With Parsley Pesto
Spaghetti With Parsley Pesto

This pesto is made simply of parsley, walnuts, Parmesan, olive oil, and garlic. Toss that with hot spaghetti for dish that's different, light, summery, and fresh.

Get the recipe!

[Photograph: Kerry Saretsky]

Tagliatelle with Red Provençal Pistou
Tagliatelle with Red Provençal Pistou

Soft, flat pasta, wafting the scent of garlic, flavored with smashed basil, oozing Parmesan, and the sweet, chewy tang of a plethora of Provençal sun-dried tomatoes, Provençal pistou is a humble and simple classic.

Get the recipe!

[Photograph: Kerry Saretsky]

Butternut Squash and Pasta Soup
Butternut Squash and Pasta Soup

The pasta is cooked in the soup and helps bulk things out, making this a pleasantly filling meal.

Get the recipe!

[Photograph: Nick Kindelsperger]