Restaurant-quality pasta, made simple with dried noodles and seasonal produce
In this follow-up to his James Beard Award–winning Six Seasons, chef Joshua McFadden turns his seasonal lens to pasta—teaching home cooks how to create bold, produce-driven dishes with dried noodles from the pantry. Six Seasons of Pasta brings 125+ recipes that follow the rhythms of the year, making it easy to turn what you have into satisfying, flavor-packed meals.
With McFadden’s signature “build-the-sauce-in-the-skillet” technique, each dish is designed for maximum impact and minimal fuss. From Cacio e Pepe and Pasta Fagioli (three ways!) to Baked Ziti with Broccoli Rabe and Artichokes with Tomato and Mint, this book redefines what dried pasta can do—especially when paired with fresh, seasonal ingredients.
It’s a master class in intuitive pasta cooking, packed with recipes that work just as well on a busy weeknight as they do for a weekend dinner with friends.
Who’s it for?
Great for pasta lovers, CSA members, vegetable enthusiasts, and anyone who wants to cook more creatively with what’s already in the fridge and pantry.
Spices to pair with this cookbook:
-
Fennel Seed: Use whole or crushed for aromatic depth in sausage and tomato sauces
-
Crushed Red Pepper Flakes: A pantry must for adding gentle heat to aglio e olio and beyond
-
Thyme Leaf: A versatile herb that shines in cream sauces and roasted vegetable pastas
-
Garlic Granules: For easy, everyday flavor when fresh garlic runs low
- Italian Seasoning: A blend of classics to finish sauces or season baked pasta dishes