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Six Seasons of Pasta: A New Way with Everyone's Favorite Food
In the follow-up to Six A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of Fall 2025 by Bon Appetit & Epicurious, Eater, Publishers Weekly, Saveur, and more.
In Six A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
In Six A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
392 pages, Hardcover
Published September 30, 2025
64 people are currently reading
372 people want to read
About the author
Joshua McFadden
12 books77 followersJoshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon in 2016.
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Displaying 1 - 22 of 22 reviews
November 5, 2025
Who doesn't love pasta? There are detailed instructions on how to perfectly cook store-bought dry pasta and combine it with seasonal produce to create many memorable and satisfying meals. The six steps on how to sauce pasta with a ragu will take your pasta dish to a new level.
December 1, 2025
This is a very thorough pasta cookbook. I especially liked that McFadden only uses dried pasta for all the recipes. Making fresh pasta is not that hard, but it does take much longer. I feel like focusing on dried pasta makes this much more accessible for the average home cook. He starts out with some basic sauce recipes, then goes into any season and seasonal pasta recipes. There are a LOT of recipes in this book, so you're bound to find something you'll like.
cooking-reference
February 3, 2026Beets with brown butter and poppy seeds (206)—good but also a bit odd. But it all got eaten! The color is fantastic and so unusual, would be fun for a potluck.
Want to Read
October 17, 2025As heard on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters (836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni)
October 17, 2025 (originally aired)
https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
This week, we’re diving into Italian cooking, from the Pacific Northwest to the Bronx. First, chef and author Joshua McFadden joins us to talk about Six Seasons of Pasta, his love letter to everyone’s favorite food. Known for his hit cookbook Six Seasons: A New Way with Vegetables, Joshua brings that same seasonal sensibility to pasta, pairing local produce with traditional Italian technique, and shares his recipe for Nut Ragu. Then, Bronx-born chef Christian Petroni takes us into the heart of Italian American cooking with his debut cookbook, Parm to Table. From chicken cutlets to clams casino, he celebrates the cozy red-sauce dishes that define Sunday dinners across America and leaves us with his Chicken Scarpariello recipe.
Broadcast dates for this episode:
October 17, 2025 (originally aired)
Our annual cookbook giveaway is live! To enter for free, visit splendidtable.org/cookbook
Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
https://pscrb.fm/rss/p/mgln.ai/e/5/dt...
March 8, 2026
How many of us classify pasta as our go-to meal when we have no drive, inspiration or energy? Me for one. There's always dried pasta in the pantry and at least a bag of frozen sauce in the freezer (from the summer harvest). If I'm super lazy and I don't want to even bother with defrosting, there is usually a jar of prepared spaghetti sauce in the cupboard.
Since "Past is Perfect" (to quote McFadden), let's delve into his new cookbook.
As I stated in the intro, pasta is most people's go-to easy dish. McFadden acknowledges this but with a caveat:
I was expecting a lot of easy pasta dishes. While there's nothing overly complicated here, McFadden turns dried pasta into an event. This is not boil and serve. He's kind of a perfectionist when it comes to cooking pasta. You must master when to salt your pasta water, how much salt to add, what kind of salt, when to add the noodles, etc. It's a whole thing. Then, what sauce is best, what is the sauce to noodle ratio, doneness, garnishing, warming the bowls...
There's a long section on "Your Pasta Pantry" with some really delicious flavored butter recipes, pestos, and crunchy toppings. The pantry should also contain cheeses (like Parmigiano-Reggiano, Pecorino Romano, mozzarella, and ricotta), EVOO, the aforementioned butters, herbs and spices and tomato products (paste and whole peeled tomatoes). As with any good pasta proponent, he includes recipes for a Caesar salad and garlic bread for the full meal.
Then, we get to the equipment from digital scales a good timer.
It's page 56 before we get to any true recipes.
McFadden includes complete pasta recipes but he starts with just the ragus (fourteen of them). Most of these recipes make enough to freeze for later use.
"Any Season" is the first section with complete recipes. These recipes are the go-tos, the ones you can make with just what's in the pantry: Aglio e Olioe, Caacio e Pepe, Carbonara, and even chicken noodle soup.
"Spring" focuses (obviously) on what is in season. These recipes focus on artichokes, peas, asparagus, leeks, nettles, ramps and turnips. "Early Summer" includes a lot of beets, carrots, celery, fennel, arugula, snap peas and spring onions. "Midsummer" uses ingredients like broccoli, cauliflower, green beans, and summer squash. "Late Summer" has sweet peppers, chile peppers, jalapenos, eggplant, fresh tomatoes, and basil. "Fall" was a bit of a throwback to "Any Season" but does include three recipes for Pasta Fagiole and focuses on chard, Brussels sprouts, Kale and mushrooms. "Winter" recipes rely on broccoli rabe, cabbage, celery root, butternut and winter squash.
In the "Late Summer" section, McFadden lists ideas and instructions to invent your own pasta salad.
One convenient thing is that McFadden extols the use of dried pasta only. Other tidbits and surprises follow:
He uses rigatoni for his carbonara.
He places his pomodoro recipe in the "Anytime" section using canned tomatoes and mint. (I always associated pomodoro with fresh tomatoes.)
There's some great salad dressing recipes sprinkled throughout the book: a great Italian Salad Dressing with fennel seeds and dried herbs (162) for Pasta Salad with Roasted Artichokes and Salmon (161); and a Pancetta Vinaigrette for the Springtime Pasta Salad (168-169).
Six Seasons of Pasta includes a lot of vegetarian options but sausage figures into a lot of recipes as does seafood like shrimp, squid, mussels, tuna, and salmon.
One blooper I found---the photo for Cauliflower with Olives and Tomatoes (249) definitely had broccoli or broccolini in it instead of cauliflower.
I studied less the whole pasta boiling treatises at the beginning of the book.
I'm glad I checked this out of the library. It was interesting but I think it merits a 3.5.
Since "Past is Perfect" (to quote McFadden), let's delve into his new cookbook.
As I stated in the intro, pasta is most people's go-to easy dish. McFadden acknowledges this but with a caveat:
Most people think cooking pasta is simple: Boil some noodles, make a sauce, sprinkle on some cheese. But cooking pasta is simple in the way writing haiku is simple.... My goal in this book is to identify all the steps involved in making a poetic plate of pasta... (7)
I was expecting a lot of easy pasta dishes. While there's nothing overly complicated here, McFadden turns dried pasta into an event. This is not boil and serve. He's kind of a perfectionist when it comes to cooking pasta. You must master when to salt your pasta water, how much salt to add, what kind of salt, when to add the noodles, etc. It's a whole thing. Then, what sauce is best, what is the sauce to noodle ratio, doneness, garnishing, warming the bowls...
There's a long section on "Your Pasta Pantry" with some really delicious flavored butter recipes, pestos, and crunchy toppings. The pantry should also contain cheeses (like Parmigiano-Reggiano, Pecorino Romano, mozzarella, and ricotta), EVOO, the aforementioned butters, herbs and spices and tomato products (paste and whole peeled tomatoes). As with any good pasta proponent, he includes recipes for a Caesar salad and garlic bread for the full meal.
Then, we get to the equipment from digital scales a good timer.
It's page 56 before we get to any true recipes.
McFadden includes complete pasta recipes but he starts with just the ragus (fourteen of them). Most of these recipes make enough to freeze for later use.
"Any Season" is the first section with complete recipes. These recipes are the go-tos, the ones you can make with just what's in the pantry: Aglio e Olioe, Caacio e Pepe, Carbonara, and even chicken noodle soup.
"Spring" focuses (obviously) on what is in season. These recipes focus on artichokes, peas, asparagus, leeks, nettles, ramps and turnips. "Early Summer" includes a lot of beets, carrots, celery, fennel, arugula, snap peas and spring onions. "Midsummer" uses ingredients like broccoli, cauliflower, green beans, and summer squash. "Late Summer" has sweet peppers, chile peppers, jalapenos, eggplant, fresh tomatoes, and basil. "Fall" was a bit of a throwback to "Any Season" but does include three recipes for Pasta Fagiole and focuses on chard, Brussels sprouts, Kale and mushrooms. "Winter" recipes rely on broccoli rabe, cabbage, celery root, butternut and winter squash.
In the "Late Summer" section, McFadden lists ideas and instructions to invent your own pasta salad.
One convenient thing is that McFadden extols the use of dried pasta only. Other tidbits and surprises follow:
He uses rigatoni for his carbonara.
He places his pomodoro recipe in the "Anytime" section using canned tomatoes and mint. (I always associated pomodoro with fresh tomatoes.)
There's some great salad dressing recipes sprinkled throughout the book: a great Italian Salad Dressing with fennel seeds and dried herbs (162) for Pasta Salad with Roasted Artichokes and Salmon (161); and a Pancetta Vinaigrette for the Springtime Pasta Salad (168-169).
Six Seasons of Pasta includes a lot of vegetarian options but sausage figures into a lot of recipes as does seafood like shrimp, squid, mussels, tuna, and salmon.
One blooper I found---the photo for Cauliflower with Olives and Tomatoes (249) definitely had broccoli or broccolini in it instead of cauliflower.
I studied less the whole pasta boiling treatises at the beginning of the book.
I'm glad I checked this out of the library. It was interesting but I think it merits a 3.5.
April 6, 2026
Pasta as a System, Not a Recipe 🍝
Six Seasons of Pasta by Joshua McFadden is not really a pasta cookbook — it’s a book about how pasta works. Under the surface, this is less about strict Italian tradition and more about structure: starch, fat, acid, texture — and how to control them.
That’s where it shines. Quietly, but very effectively. You start noticing patterns: finishing pasta in the sauce, building emulsions instead of dumping liquids, using pasta water as a tool, not a byproduct. Vegetables stop being sides and start becoming sauces — eggplant, celery root, tomatoes — all reworked into something that actually carries the dish. It’s practical knowledge disguised as recipes.
This is also where the friction begins. The instructions can feel fragmented, slightly shorthand, occasionally assuming you already know what you’re doing. If you need hand-holding, this will annoy you. If you already cook — you’ll read between the lines and actually learn something.
Ingredient-wise, it’s much more accessible than it might seem. Nothing here is truly out of reach — broccoli rabe is doable in a decent greengrocer (or easily swapped for regular broccoli), pancetta can be swapped for bacon or smoked ham without drama, and even the cheese mix is presented as preference rather than dogma. This is flexible cooking, not rigid authenticity.
And importantly — this is home cooking, but not everyday autopilot. This is food for people: friends, partners, dinners that matter a bit more. The kind where seafood pasta can be a “wow” moment, but still grounded enough to make sense in a real kitchen. If you understand what you’re doing, you can also easily lighten dishes without breaking them.
The real value here is what you take away: how to emulsify a sauce properly, how to cook beans for Italian dishes, how to match pasta shapes to sauces, and how to think about a dish as a combination of textures and flavors rather than a fixed recipe. Even the baked pastas shift your perspective — they start to read like variations of pizza logic: same components, different execution, different texture payoff.
Structurally, the book is very strong. It’s organized by seasons, includes a “greatest hits” selection, and builds in practical extras — base recipes, sauces, whipped ricotta (or feta, if you feel like swapping), dressings you can batch for a few days. It actually helps you cook more efficiently without making a big show of it. Visually, every recipe has a clean, appealing photo, and the more complex ones include additional step images — which genuinely help.
If anything, it sits close to Milk Street Noodles in spirit — showing pasta (or noodles) as a flexible, everyday foundation you can build on year-round. The difference is scope: Milk Street goes wide and global, this one goes deep into one system.
Verdict: 4.5 / 5. Not the easiest cookbook, not the flashiest — but one that genuinely improves how you cook pasta.
Recommended if you liked this:
• Milk Street Noodles by Christopher Kimball — for a broader, global take on noodles and the same “technique over recipe” mindset, but with more creativity and range.
• Salt, Fat, Acid, Heat by Samin Nosrat — for clearly explaining the exact cooking principles this book expects you to already understand.
• The Geometry of Pasta by Jacob Kenedy — for a deeper look at how pasta shapes and sauces actually fit together (the theory behind the choices you start making here).
Six Seasons of Pasta by Joshua McFadden is not really a pasta cookbook — it’s a book about how pasta works. Under the surface, this is less about strict Italian tradition and more about structure: starch, fat, acid, texture — and how to control them.
That’s where it shines. Quietly, but very effectively. You start noticing patterns: finishing pasta in the sauce, building emulsions instead of dumping liquids, using pasta water as a tool, not a byproduct. Vegetables stop being sides and start becoming sauces — eggplant, celery root, tomatoes — all reworked into something that actually carries the dish. It’s practical knowledge disguised as recipes.
This is also where the friction begins. The instructions can feel fragmented, slightly shorthand, occasionally assuming you already know what you’re doing. If you need hand-holding, this will annoy you. If you already cook — you’ll read between the lines and actually learn something.
Ingredient-wise, it’s much more accessible than it might seem. Nothing here is truly out of reach — broccoli rabe is doable in a decent greengrocer (or easily swapped for regular broccoli), pancetta can be swapped for bacon or smoked ham without drama, and even the cheese mix is presented as preference rather than dogma. This is flexible cooking, not rigid authenticity.
And importantly — this is home cooking, but not everyday autopilot. This is food for people: friends, partners, dinners that matter a bit more. The kind where seafood pasta can be a “wow” moment, but still grounded enough to make sense in a real kitchen. If you understand what you’re doing, you can also easily lighten dishes without breaking them.
The real value here is what you take away: how to emulsify a sauce properly, how to cook beans for Italian dishes, how to match pasta shapes to sauces, and how to think about a dish as a combination of textures and flavors rather than a fixed recipe. Even the baked pastas shift your perspective — they start to read like variations of pizza logic: same components, different execution, different texture payoff.
Structurally, the book is very strong. It’s organized by seasons, includes a “greatest hits” selection, and builds in practical extras — base recipes, sauces, whipped ricotta (or feta, if you feel like swapping), dressings you can batch for a few days. It actually helps you cook more efficiently without making a big show of it. Visually, every recipe has a clean, appealing photo, and the more complex ones include additional step images — which genuinely help.
If anything, it sits close to Milk Street Noodles in spirit — showing pasta (or noodles) as a flexible, everyday foundation you can build on year-round. The difference is scope: Milk Street goes wide and global, this one goes deep into one system.
Verdict: 4.5 / 5. Not the easiest cookbook, not the flashiest — but one that genuinely improves how you cook pasta.
Recommended if you liked this:
• Milk Street Noodles by Christopher Kimball — for a broader, global take on noodles and the same “technique over recipe” mindset, but with more creativity and range.
• Salt, Fat, Acid, Heat by Samin Nosrat — for clearly explaining the exact cooking principles this book expects you to already understand.
• The Geometry of Pasta by Jacob Kenedy — for a deeper look at how pasta shapes and sauces actually fit together (the theory behind the choices you start making here).
September 21, 2025
Six Seasons of Pasta is a beautiful cookbook that brings traditional Italian cooking into your kitchen with ingredients you can easily find at the grocery store. I lived in Italy for a short time and often miss the food, so this book was a fun and nostalgic way to reconnect with those flavors. It taught me how to pick out great ingredients and gave me tips to make my dishes taste more authentic, without needing anything fancy.
I was surprised by how much I enjoyed the first 50 pages. Normally, I jump straight to the recipes, but the intro sections are packed with helpful info. There’s advice on choosing the best boxed pasta, oils, and canned tomatoes, plus tips like how much salt to use when boiling water. There are also some simple pantry recipes included, like pesto and flavored butters.
The rest of the book is organized by season, focusing on veggies that are in season at different times of the year. I like to keep things simple, so I started with the Basil Pesto, Aglio e Olio, and Pomodoro. All three turned out great – the ingredients were easy to find, the instructions were clear, and the end results were delicious. I’m excited to try more recipes soon.
I highly recommend Six Seasons of Pasta to anyone who enjoys Italian food or wants to cook it more often at home. It’s informative without being overwhelming, and it offers a wealth of knowledge and approachable recipes. I read a digital ARC, but I’m already planning to purchase a hard copy to add to my cookbook collection.
Big thanks to NetGalley and Artisan Books for the advance copy!
I was surprised by how much I enjoyed the first 50 pages. Normally, I jump straight to the recipes, but the intro sections are packed with helpful info. There’s advice on choosing the best boxed pasta, oils, and canned tomatoes, plus tips like how much salt to use when boiling water. There are also some simple pantry recipes included, like pesto and flavored butters.
The rest of the book is organized by season, focusing on veggies that are in season at different times of the year. I like to keep things simple, so I started with the Basil Pesto, Aglio e Olio, and Pomodoro. All three turned out great – the ingredients were easy to find, the instructions were clear, and the end results were delicious. I’m excited to try more recipes soon.
I highly recommend Six Seasons of Pasta to anyone who enjoys Italian food or wants to cook it more often at home. It’s informative without being overwhelming, and it offers a wealth of knowledge and approachable recipes. I read a digital ARC, but I’m already planning to purchase a hard copy to add to my cookbook collection.
Big thanks to NetGalley and Artisan Books for the advance copy!
January 11, 2026
This is the type of cook book you can just sit down and read.
Joshua McFadden has his own philosophies and journey into cooking and infuses it into all his books.
He talks about everything you want and need to know about veggies before even getting started with recipes.
The book is divided into the veggies by season.
He gives recipes for basic staples that you can use in all your recipes that are fantastic.
Explains brining, pickling etc. Recipes for many dressings for salads etc.
A whole first section of the book with incredible recipes and staple information that is wnderful.
He suggests and explains his favorite tools and core ingredients for cooking in general and then gives very detailed info on every recipe and suggestions on many other ways to utilize the recipes.
I am not normally a big cook book reader but I took these out of the library and then realized I had to have these books. Veggies are the main staple of my diet so between this book and the pasta one he wrote I have so many new recipes and ideas to explore in the kitchen.
Joshua McFadden has his own philosophies and journey into cooking and infuses it into all his books.
He talks about everything you want and need to know about veggies before even getting started with recipes.
The book is divided into the veggies by season.
He gives recipes for basic staples that you can use in all your recipes that are fantastic.
Explains brining, pickling etc. Recipes for many dressings for salads etc.
A whole first section of the book with incredible recipes and staple information that is wnderful.
He suggests and explains his favorite tools and core ingredients for cooking in general and then gives very detailed info on every recipe and suggestions on many other ways to utilize the recipes.
I am not normally a big cook book reader but I took these out of the library and then realized I had to have these books. Veggies are the main staple of my diet so between this book and the pasta one he wrote I have so many new recipes and ideas to explore in the kitchen.
March 25, 2026
A book about how to make meals specifically with dried pasta! I love making fresh pasta but I don’t always have the time. If you wanted, you could switch out the dried pasta for fresh.
There are a number of recipes that will be on rotation in our house. Sauces are noted if they’re good for the freezer, which is helpful.
Techniques are descriptive and the 50/50 blend is my go to instead of just Parmesan. I enjoyed that the chapters are categorized by season and the on the edges of the chapter pages make it easy to jump around if you aren’t a sticky-note tabber.
I recommend this book for all pasta lovers no matter their skill level. New cooks will learn the basics and experienced cooks may learn a new trick or gain inspiration to cook with an ingredient they’ve seen in the store.
There are a number of recipes that will be on rotation in our house. Sauces are noted if they’re good for the freezer, which is helpful.
Techniques are descriptive and the 50/50 blend is my go to instead of just Parmesan. I enjoyed that the chapters are categorized by season and the on the edges of the chapter pages make it easy to jump around if you aren’t a sticky-note tabber.
I recommend this book for all pasta lovers no matter their skill level. New cooks will learn the basics and experienced cooks may learn a new trick or gain inspiration to cook with an ingredient they’ve seen in the store.
August 14, 2025
Gorgeous!
Gorgeous pictures, gorgeous illustrations and gorgeous recipes
I usually consider a cook book a hit if I want to make 4+ recipes, here I want to make almost every single one.
Interesting and informative I don’t think it matters if you’re a complete beginner or have been cooking for years, there’s something here for everyone and plenty of useful tips.
I love how there are the usual recipes you’d expect to see in a pasta cook book but also unusual ones that I’ve never heard of but will definitely try and find a great change when I’m stuck for what to make for dinner.
A book I will be referring back to for a long time to come.
Thanks to Netgalley for this arc
Gorgeous pictures, gorgeous illustrations and gorgeous recipes
I usually consider a cook book a hit if I want to make 4+ recipes, here I want to make almost every single one.
Interesting and informative I don’t think it matters if you’re a complete beginner or have been cooking for years, there’s something here for everyone and plenty of useful tips.
I love how there are the usual recipes you’d expect to see in a pasta cook book but also unusual ones that I’ve never heard of but will definitely try and find a great change when I’m stuck for what to make for dinner.
A book I will be referring back to for a long time to come.
Thanks to Netgalley for this arc
October 26, 2025
Like Joshua McFadden's other two Six Seasons... cookbooks, this is a big, beautiful tome brimming with unique and time-tested taste combinations. With chapters for Ragu, Any Season, Spring, Mid Summer, Late Summer, Fall, and Winter, you'll be covered any time of year. The three summer chapters are brimming with vegetables while the winter has a great collection of cozier dishes. Amazing cookbook. Can't wait to right dig in!
The recipes are fairly easy to follow with a good mix of simple plates and some that are much more involved. Pictures are gorgeous. Thank you so much to the publisher and NetGalley for a chance to review this stunning cookbook!
The recipes are fairly easy to follow with a good mix of simple plates and some that are much more involved. Pictures are gorgeous. Thank you so much to the publisher and NetGalley for a chance to review this stunning cookbook!
September 14, 2025
A wonderfully written and illustrated cookbook. It starts off as a teaching guide about everything from start to finish we need to know. From how to salt the water, to all the types of pasta, how to cook it and ultimately to eating it. Basic simple pasta with garlic butter to all kinds of delicious, but sophisticated sauces with lots of proteins and or vegetarian versions. The recipes are easy to follow and delicious. There isn’t a craving or mood that one of these recipes will satisfy.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
I received a copy of this book from Netgalley.com in exchange for a fair and honest review.
November 17, 2025
Thank you to NetGalley for providing me an ARC of this book for an honest review. All opinions are my own.
I desperately want to learn more about cooking with the seasons because it's a more sustainable way of living, and this book delivered! I was absolutely enchanted by this collection of recipes that uses seasonal flavors in various pastas. Also, I feel Highly Enlightened about pasta now.
I will be purchasing McFadden's other books in tandem with this one so I can obtain ALL the fun seasonal recipes!!
I desperately want to learn more about cooking with the seasons because it's a more sustainable way of living, and this book delivered! I was absolutely enchanted by this collection of recipes that uses seasonal flavors in various pastas. Also, I feel Highly Enlightened about pasta now.
I will be purchasing McFadden's other books in tandem with this one so I can obtain ALL the fun seasonal recipes!!
September 12, 2025
I received a copy of this eBook from netGalley for a honest review.
What a yummy cookbook! The recipes look so very good and easy to recreate. I loved the every season recipes but the ones for each season looked wonderful too.
What a yummy cookbook! The recipes look so very good and easy to recreate. I loved the every season recipes but the ones for each season looked wonderful too.
October 19, 2025
This series is really great. There is so much information, research, explanation and creativity in this cookbook. I naively expected that I would get ideas but wouldn’t need to own this… and I am seriously reconsidering that.
August 19, 2025
Great pasta recipes with a bunch of different accompaniments. I would make them all for family dinners and visiting guests.
October 3, 2025
Pasta and vegetables...
A luscious combination. A delightful cookbook featuring pasta in both simple and complex ways.
Highly recommend.
A luscious combination. A delightful cookbook featuring pasta in both simple and complex ways.
Highly recommend.
Read
November 21, 2025Not for me. I have his vegetables book and love it
December 3, 2025
Very thorough directions with pictures for each dish.
December 28, 2025
Italy in my kitchen on a weeknight, yes please. The recipes all use dried pasta and following the Italian way of simple flavors done perfectly. This is a game changer for Italian night.
February 20, 2026
Great cookbook with lots of ideas for different pasta sauces and ingredients to use along side.
November 4, 2025
Solid, but without the sparkle of their previous titles.
Displaying 1 - 22 of 22 reviews