Pasta Shells

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

Can be prepared in 45 minutes or less.

This classic Roman soup appears on many menus in the city, but we were disappointed with the versions we were served. Our recipe is more of a crowd pleaser. Active time: 20 min Start to finish: 20 min

An easy soup from Caffe Trinity in San Francisco.

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. (Names, sizes, and thickness vary from brand to brand.)And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.

Can be prepared in 45 minutes or less, but requires additional unattended time.