Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family loves the fact that it tastes like a restaurant dish but is made at home. — Veronica Callaghan, Glastonbury, Connecticut
Tired of pasta weighted down by sauce? Opt for Linda Nichols' nutritious toss-up of marinated tomatoes, linguine and cheese. "This recipe comes from my husband's sister, Allison, and is in our family cookbook. It is one of our favorite summer meals," she says from Atlantic, Iowa. "The leftovers make a great cold pasta salad."
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
I created this dish to make the most of an overabundance of yellow squash and zucchini from our garden. It was a hit with the whole family. It's so easy to ladle the homemade sauce over quick-cooking frozen ravioli for a satisfying dinner.
-Teri Christensen, West Jordan, Utah
These individual pizzas, ready in 30 minutes or less, give you good reason not to call out for dinner. The pesto base makes the kitchen smell wonderful while it’s baking. —Kelly Evans, Kalamazoo, Michigan