I’ve never actually eaten at Jon and Vinny’s, seeing as I live 3,000 miles away, but I’ve heard great things about their vodka sauce — so today I made it at home! Creamy, spicy, delicious.

We LOOOVED this recipe for Broccoli Melt Orecchiette by Seemore! In addition to their delicious sausage (which is full of humanely raised pork, broccolini, Monterey Jack, pepperoncini, and garlic), this dish also features broccoli, parm, butter, and lots of lemon (plus pasta water to bring it all together). So much flavor!!

Doesn’t look like much, but this super simple pasta dinner was delicious! Cooked down some sliced portobello mushrooms in lots of olive oil, garlic, and thyme (using a technique from the New York Times), then added tomatoes, spinach, penne, and lots of parm. Even Matt (not the biggest mushroom fan) had three bowls!

Hello, perfect spring dinner! Cooked some asparagus, shallot, and garlic in olive oil + butter (two fats are better than one, no?), added some peas and marscapone, and finally tossed with pasta, pasta water, parm, and lemon juice! Soooo flavorful, creamy and bright.

Y’all know I love (and eat a lot of) cheese — so while this recipe was technically labeled a “vegan mac and cheese,” what really drew me to it were the ingredients: coconut. milk, sun-dried tomatoes, miso, and nutritional yeast, which you blend together into a creamy, savory sauce.

I love making pesto out of all sorts of veggies (kale, broccoli, arugula, artichokes, parsley, you name it!), and today I tried a new one: asparagus! I adapted a recipe from national treasure Mark Bittman and absolutely loved it.

Soup night! Made a riff on Bon Appetit’s Brothy Pasta and Chickpeas and LOVED it — in fact, I ate way too much and had to lay on the couch for two hours because I was so full. It’s a super simple recipe but the minimal ingredients create such a flavorful, filling meal.

Made Julia Turshen’s perfect and simple recipe for dinner tonight! It’s not only gorgeous (I mean, just look at it!) but it is delicious — definitely one of our favorite lasagna recipes ever. It’s SO simple (the layers are no-boil noodles, a minimal tomato sauce mixed with creamy creme fraiche, and mozz/parm cheeses — no bechamel, no ricotta mixture, no meat), and tastes INCREDIBLE.

There is nothing better than a big old pot of spaghetti! My favorite sauce is made from fresh grape tomatoes that you roast in lots of olive oil until concentrated, super flavorful, and saucy. Those roasted tomatoes + starchy, salty pasta water + a big pat of butter = the best sauce that coats each noodle.

Mac and cheese is one of my very favorite foods (I even served a mac and cheese bar at my wedding!). This version is perfect for spring, featuring a mix of sharp white cheddar, Monterey Jack, and parm, plus lemon, peas, and parsley. Fresh and bright, but also creamy and comforting.