Everyday Food: Unusual pastas that pop

Create a colorful yet minimal palette with emerald-green arugula. The peppery greens do double duty: First, they’re blended with garlic, Parmesan, lemon juice and toasted almonds for the sauce. Then, whole leaves are scattered over the finished dish. The penne’s ridges and hollow center help capture the sauce — the better to taste it, too.

• 5 ounces baby arugula, some leaves reserved for garnish
• 3 tablespoons blanched almonds, toasted and chopped (2 ounces)
• 1 small clove garlic, chopped
• 3 tablespoons fresh lemon juice
•  1/4 cup grated Parmesan (1 ounce)
• Coarse salt
•  1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 pound penne rigate

1. Combine arugula, almonds, garlic, lemon juice and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

2. Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves and serve immediately.

Nutritional analysis per serving: 488 calories, 23 grams fat, 59 grams carbohydrates, 12 grams protein, 3 milligrams cholesterol, 94 milligrams sodium, 2 grams dietary fiber, 42 percent of calories from fat.

Fiery-hued roasted red, yellow and orange peppers are stuffed — and not with the expected combination of rice and meat. Try this crafty spin on pasta puttanesca: flavorful bits of capers, anchovies, red onion and fresh oregano leaves.

• 6 bell peppers, preferably a mix of red, orange and yellow
• Coarse salt
• 8 ounces thin spaghetti
• 2 tablespoons extra-virgin olive oil
• 2 anchovy fillets
•  1/2 red onion, thinly sliced
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons red-wine vinegar
• Fresh oregano leaves, for serving

1. Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap and let stand 15 minutes. Peel off skins, slice off tops and remove ribs and seeds.

2. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.

3. Heat oven to 350 degrees. Heat a large saute pan over medium-high heat. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently until almost evaporated. Add pasta and toss to coat.

4. Generously season cavity of each pepper with salt, then fill with a heaping  1/2 cup of pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

Nutritional analysis per serving: 221 calories, 5 grams fat, 37 grams carbohydrates, 6 grams protein, 1 milligram cholesterol, 80 milligrams sodium, 4 grams dietary fiber, 22 percent of calories from fat.

The scalloped-edged mafaldine (also called manfredine) swirl around plump pink shrimp, creating a more refined, more visually appealing dish than garlic-laden scampi. Wherever there’s mild, there also should be a little wild; here, there’s the fire of red-pepper flakes and a squeeze of lemon as finishing touches. Pappardelle or tagliatelle can be substituted.

• 1 pound large shrimp, heads and shells removed and reserved
• 3 tablespoons unsalted butter
• 1 tablespoon tomato paste
•  1/2 cup dry white wine, such as sauvignon blanc
• Coarse salt
• 1 pound mafaldine
• 1 lemon,  1/2 thinly sliced crosswise and seeds removed
• 1 shallot, minced
•  1/2 teaspoon red-pepper flakes, plus more for serving
•  1/4 cup creme fraiche

1. Slice each shrimp in half lengthwise; refrigerate.

2. Melt 1 tablespoon butter in a medium saute pan over medium heat. Add shrimp heads and shells and tomato paste and cook, stirring until shells are pink and opaque, about 2 minutes. Pour in  1/4 cup wine and cook, stirring until reduced, about 1 minute. Add 4 cups water, bring to a boil and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2  1/4 cups.)

3. Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain.

4. Melt remaining 2 tablespoons butter in a large saute pan over medium heat. Add shallot and pepper flakes. Cook, stirring until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more.

5. Pour in remaining  1/4 cup wine and cook, stirring until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined.

6. Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes.

Nutritional analysis per serving: 458 calories, 11 grams fat, 60 grams carbohydrates, 26 grams protein, 139 milligrams cholesterol, 146 milligrams sodium, 2 grams dietary fiber, 23 percent of calories from fat.

Little circles of pasta intermingle with a riot of colors: deep-purple eggplants and olives, bright red and orange cherry tomatoes and rich-brown sausage, with the whole ensemble punctuated by vividly green basil leaves. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted for calamarata.

• 4 cups cherry tomatoes, preferably a mix of red, orange and yellow
• 4 Japanese eggplants, cut crosswise into  1/2 -inch rounds
• 4 cloves garlic, smashed and peeled
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound calamarata
• 4 links sweet Italian sausage, casings removed
• 1 cup pitted Kalamata olives
•  1/2 cup grated Pecorino Romano (2 ounces), plus more for serving
• Small fresh basil leaves, for serving

1. Heat oven to 425 degrees. Divide tomatoes, eggplants and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.

2. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.

3. Meanwhile, heat a large saute pan over medium-high heat. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.

4. In a large bowl, combine eggplant mixture, sausage, olives, pasta and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese.

Nutritional analysis per serving: 578 calories, 23 grams fat, 7 grams carbohydrates, 21 grams protein, 39 milligrams cholesterol, 606 milligrams sodium, 7 grams dietary fiber, 36 percent of calories from fat.