American

Obviously these cupcakes take a bit more work than boring regular mini cakes – you need the time and patience for a few easy steps as well as the space in your freezer to store these little chunks o’ love – but I promise they are 100% worth it.

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

Yumm

Filled with crunchy snow peas, almonds, pancetta, and asparagus and tossed with a light, lemony dressing, it’s a perfect lazy lunch when served with a glass of rosé and some crusty bread.

This pure, unadulterated comfort food is pasta simmered in a bacon and burger filled cheesy tomato sauce. It doesn't get better (or easier) than this!

Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest. Stir together and add a splash or two of half and half or cream, then toss with pasta, chopped parsley, and Parmesan cheese. Divine.
There’s something about this baked version, though, that I just love. I use sour cream instead of cream or half and half—I like the “noodle kugel” quality of the finished dish, (I should have been Jewish, I love kugel so much.) and I love the smell of lemon and garlic emanating from the oven.
That’s my story and I’m stickin’ to it.
This recipe may be doubled, tripled, or octupled—it’s totally easy.