What’s Your Take On Cooking A Healthy Pasta Dinner This Spring?

An easy pasta dinner without the sauce. My most shameful secret as a recipe developer is that I don’t really care about pasta. Yes, I know. It’s delicious and easy, but I’m much more of a rice or bread person. Obviously, this is not a popular opinion, one that often gets me silent glares when I choose to share it openly at dinner parties.
That said, the reason I don’t often make it at home is that, just like the typical cook, I fall into a rut where I make the same sauces over and over again, and sometimes I just don’t want to make another sauce for the pasta.
That’s why when I come across new pasta recipes that are blessedly simple and don’t call for making a sauce, I cling to them tighter than a sauce to pasta that hasn’t yet been diluted with cooking water (super-niche pasta humor, sorry).
One such recipe is the Pasta With Tomato Confit and Ricotta from my pal Alexis deBoschnek’s new cookbook “ To the Last Bite ,” in which DeBoschnek tosses slowly roasted cherry tomatoes with pasta and some dollops of ricotta — and that’s it. It’s so simple I barely have to think about anything beyond boiling the pasta. I feature that recipe, and another for a bright, crisp Carrot Ribbon Salad , in my review last week of DeBoschnek’s book.
Following in that same vein, here are some other so-easy-you’ll-laugh recipes for[…]