Pasta priorities: Good, fast, easy

Some people are perfecting their laminated pastry, their sourdough boules or, at the very least, simmering through their stash of dried beans.

But some of us are relearning multiplication tables or bouncing a baby on one hip while fielding emails with a nondominant hand. The cooking projects may call us, but they’ll have to wait. Good, fast, easy: These are the priorities.

Still, pasta is a sure thing. Boil the water, cook the noodles, crack a jar and top with cheese. But that’s not why you’re here. You want something quick to twirl your fork around, something good and interesting.

Enter a hardworking troupe of interchangeable ingredients: Bacon or other cured pork products render a salty, punchy fat for cooking. Nuts are toasted right in olive oil for flavor and crunch. Whole grain or Dijon mustard help create a silky sauce. Worcestershire brings the funk. Butter plays base.

The only recipe in this collection that isn’t loaded with vegetables — a 20minute cheater’s Bolognese — gives you just enough time to whip together a side of roasted broccoli (450 degrees, olive oil, salt and pepper).

Most of the recipes here clock in around 15 minutes of active time, that is, actual hands-moving, stirring, tossing, pay attention time. With distractions — kids, email, the headlines — they’ll realistically be done in about 30. They require some chopping but not a ton. They all come together using just two burners on the stove, one big pot and a large skillet.

The goal of these recipes is to maximize your inactive time. In the case of pasta, that means using the time it takes for the noodles to cook, about six to 12 minutes, to make your sauce. Suggested pasta cooking times will vary by brand. These recipes offer a ballpark range but refer to the box or bag for the best results.

As soon as you’re ready to cook, fill up your biggest pot, put a lid on it and set it over high heat. You’d be surprised how many minutes are wasted watching uncovered pots come up to a boil over medium heat. Cover and crank it.

Now prep your ingredients. Don’t worry if you don’t have the exact ingredients each recipe calls for. Use broccoli raab or cauliflower in place of broccoli; use any sturdy leafy green instead of spinach or kale; swap chopped cabbage (it truly lasts for ages) for Brussels sprouts; and use whatever shape pasta you have or want.

We made it through another day. Let’s cook.

ANDREW PURCELL/THE NEW YORK TIMES PHOTOS Pasta with garlicky spinach and buttered pistachios makes for an easy dinner. Serve it topped with Parmesan.