Penne

Mushrooms in general are great for grilling, and portabellas—which not only have a wonderful, earthy flavor but are also large enough to be easy to handle on the grill—are perhaps the best of all.

Use the oil from the artichokes, because it is flavorful and adds punch.

Remember those sun-dried tomatoes lurking in the back of your refrigerator? Their punch gives pasta an instant boost.

Pasta at Thanksgiving? Even the most epic of meals in Italy will never skip the crucial primo course, and Italians in America make no exception. Though a bit of prosciutto underlines the savoriness of the tomato sauce, the dish is still light enough to take the edge off that holiday hunger without filling everyone up.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay.

This classic Italian trio never gets old, because it works so well: The saltiness of Parmigiano-Reggiano accentuates the sweetness in the popular winter squash while earthy sage rounds it all out.

Feel free to experiment with this recipe—a different sausage or cheese may make it your new no-hassle dinner standby.

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

Pasta's reputation — restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

The hearty greens in this dish retain a bit of their pleasing crunch.

(PASTA CAPRESE)

Active time: 35 min Start to finish: 45 min

Whole-wheat pasta is a flavorful alternative to pasta made from white flour. The tan color is particularly attractive when set off by cheese-in this case ricotta salata or feta.

This inventive salad is a terrific addition to any summer buffet. For this party, also prepare red cabbage coleslaw, or buy some at the market or a take-out spot.

Can be prepared in 45 minutes or less.

This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness.

More sophisticated than macaroni and cheese—and just as good. Use a cheese slicer to make the very thin slices of Fontina called for here.