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 ...

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. This one-pot pasta comes together in minutes, requires zero prep and minimal cleanup. Linda Xiao for The New York Times.

Naturally, a sensation was born. What we now know as pasta primavera (actually, “spaghetti primavera” at the beginning) was codified in the The New York Times in 1975, and an edition of Craig ...

Pasta primavera, with its vibrant medley of vegetables and light, fresh flavours, is a dish that captures the spirit of spring.Though it is commonly associated with Italian cuisine, its origins tell a ...