Make pasta three ways from Martha Stewart

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, parmesan, and lemon zest and juice. Whisk ¼ cup pasta water into egg mixture. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Active time: 30 minutes

Total time: 30 minutes

Preheat oven to 450 degrees F. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.

Active time: 45 minutes

Total time: 55 minutes

Use leftovers for pork ragu with pasta (Serves 4): In a medium pot, combine 1 cup reserved roasted vegetables (see recipe for pork chops with fennel and carrots), coarsely chopped, 1 can (14.5 ounces) diced tomatoes with juice, ½ cup low-sodium chicken broth, and ½ teaspoon Italian seasoning blend; season with coarse salt and ground pepper. Bring to a boil over medium-high, then nestle 2 reserved cooked pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.

Meanwhile, in a large pot of boiling salted water, cook 3/4 pound short twisted pasta, such as cavatappi, according to package instructions. Drain. Transfer pork chops to a large bowl. With two forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with finely grated parmesan.

In a large pot of boiling salted water, cook pasta according to package instructions. Drain. Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with parmesan.

Active Time: 50 minutes

Total Time: 50 minutes