Turns out there are many types of Gnocchi in the world - but perhaps one of the most well-known is made from potatoes. Delicious, pillowy-soft homemade gnocchi is on a different level of its own. Once you try it, it will be a return-to recipe for life. Extremely satisfying to make on a lazy afternoon.

Pumpkin spice is not what pumpkin tastes like. There is an entire food industry built upon convincing people that pumpkin tastes like cinnamon, cloves, ginger, allspice, and nutmeg–let me tell you, it does not. There is this (typically) orange-fleshed vegetable that grows on a vine and it is delicious. It makes a beautiful pasta, which is a wonderful way to celebrate the “real” pumpkin flavor.

Another sharp arrow in your quiver. I am always searching for new ways to use summer squash. The wisdom passed down to me says that you should always plant 4 zucchini plants. One for the crows, two for the squash bugs, and one for yourself. Though they don’t tell you what to do if all 4 survive! Make this pasta from the very talented Bella from the Ful-filled blog, that’s what!

While short cold days are meant for long-simmered rich tomato sauces, summer, for me, is all about the brightness and vibrancy of barely cooked freshly picked garden goodies. This is one of my favorite summer spaghetti dishes. It could not be simpler and comes together in just over the time it takes to boil pasta.

I dropped a batch of homemade pasta off at a friend’s house, and her wife answered the door. She looked incredulously at me as I told her the pasta was made with stinging nettle. She is a huge trail runner and only knew the plant as something you didn’t want to stumble in. She almost looked like she wanted to hand the container back, and I don’t blame her, but I urged her to try it. Later I got the text. “Rachel, the pasta, it’s so incredible.” I felt like I had just won the plant a new friend, and put a huge smile on my face.