Pass the Pasta

A plate of noodles is the perfect vehicle for your favorite greens.

View in browser|nytimes.com Continue reading the main story April 23, 2022 Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Pass the Pasta Do you know what you're having for dinner tonight? Allow us to make a suggestion: A large plate, bowl or casserole pan of buttery, cheesy pasta, punctuated with your preferred green vegetable. It's called balance! Ali Slagle's skillet broccoli spaghetti (above) tastes just as good eaten at the table by candlelight as it does when you're curled up on the couch. (The same can be said for her caramelized zucchini pasta.) Melissa Clark's pasta primavera with asparagus and peas looks and feels like peak spring, and, while Eric Kim's spinach-artichoke lasagna makes the most of two seasonal staples, be sure to bookmark it for year-round enjoyment. You'll find those dishes and more in our collection of the most popular New York Times Cooking recipes of the week. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. Skillet Broccoli Spaghetti By Ali Slagle 25 minutes Makes 4 servings Dane Tashima for The New York Times. Food Stylist: Barrett Washburne. Spinach-Artichoke Lasagna By Eric Kim 2 hours Makes 4 to 6 servings Andrew Scrivani for The New York Times Pasta Primavera With Asparagus and Peas By Melissa Clark 20 minutes Makes 4 servings Bryan Gardner for The New York Times Caramelized Zucchini Pasta By Ali Slagle 50 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018