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3. Transfer the pasta to a medium bowl. Add the channa masala and the garlic. Stir to combine.

EGGPLANT PARMESAN SPAGHETTI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 20 minutes

1/2 (16-ounce) package Trader

Giotto’s Organic Spaghetti

1 tablespoon olive oil

1 1/2 cups Trader Giotto’s

Roasted Garlic Spaghetti Sauce

1 (12-ounce) box frozen

Trader Joe’s Stacked Eggplant

Parmesan, defrosted

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

Trader Joe’s Eggplant Parmesan is transformed into delicious tomato pasta studded with breaded bits of eggplant.

1. Cook the spaghetti according to the package directions. Drain and toss with the olive oil.

2. Heat the marinara sauce in a medium skillet over medium-high heat. Cut each eggplant piece into quarters. Add the contents of the eggplant Parmesan to the skillet, along with the salt and pepper. Stir to combine and cook until hot, about 5 minutes.

3. Add the pasta to the pan and gently toss to combine.

EGGPLANT AND GARLIC CAPELLINI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/2 (16-ounce) package Trader

Joe’s Italian Capellini

1 tablespoon plus 1 teaspoon

olive oil

2 medium tomatoes, diced

1 (12-ounce) jar Trader Joe’s

Eggplant Garlic Spread

juice of 1 lemon

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

The Bulgarian-style Trader Joe’s Eggplant Garlic Spread is a tasty base for this Mediterranean-inspired pasta.

1. Cook the capellini according to the package directions. Reserve 1/3 cup pasta water, then drain the pasta and toss with 1 tablespoon olive oil.

2. In a medium skillet, warm the remaining 1 teaspoon olive oil over medium-high heat until shimmering. Add the tomatoes and sauté just a few minutes, stirring constantly, until the tomatoes are cooked. Add the eggplant spread, lemon juice, reserved pasta water, salt, and pepper and stir to combine. Reduce the heat to medium-low and simmer for 5 minutes.

3. Add the pasta to the skillet and toss to coat with the sauce.

PORTABELLA MUSHROOM RAVIOLI

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 10 minutes

2 (9-ounce) packages Trader

Joe’s Chunky Portabella

Mushroom Ravioli

1 tablespoon olive oil

2 teaspoons Trader Joe’s

Crushed Garlic

2 tablespoons Trader Joe’s

Coastal Sauvignon Blanc, or any

other dry white wine

1/3 cup chicken broth

1 tablespoon unsalted butter

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground

black pepper

Trader Joe’s Grated Parmigiano-

Reggiano cheese, as needed

(optional)

These ravioli stuffed with mushrooms and provolone cheese have so much flavor that they need only a minimal coating in this light sauce.

1. Cook the ravioli according to the package directions. Drain.

2. In a medium skillet over high heat, heat the olive oil until shimmering. Add the garlic and cook for 15 to 30 seconds. Add the wine, chicken broth, butter, salt, and pepper to the pan, stirring and cooking until the butter melts.

3. Add the ravioli to the sauce, remove from the heat, and carefully toss to combine. Top with cheese, if using.

FARFALLE with VODKA SAUCE

YIELD: 2 servings

PREP TIME: 5 minutes

COOKING TIME: 15 minutes

1/2 (16-ounce) package Trader

Joe’s Farfalle Pasta

1 1/2 tablespoons olive oil,

divided

2 1/2 ounces basil, leaves

plucked from stem

1/2 (25-ounce) Trader Giotto’s

Organic Vodka Sauce

1 cup Trader Giotto’s Traditional

Fresh Ricotta

Farfalle pasta resembles butterflies or bow ties, so it’s often paired with chunkier sauces.

1. Cook the farfalle according to the package directions. Drain and toss with 1 tablespoon olive oil.

2. In the pot used for the pasta, warm the remaining 1/2 tablespoon olive oil over medium-high heat until shimmering. Add the basil and stir until the basil is wilted, 30 seconds to 1 minute.

3. Add the vodka sauce to the pot and stir to combine. Let the sauce cook until hot, just a few minutes. Remove