Don’t have a lot of time to spend on dinner? Try this!

Don’t have a lot of time to spend on dinner? Try these speedy recipes that take just 15 minutes or less of hands-on work.

SHRIMP, LEEK AND SPINACH PASTA

While the pasta cooks, sauté the leeks and shrimp in butter. The spinach will wilt naturally when combined with the warm pasta.

A hearty pasta packed with vegetables, this supper is finished in 20 minutes flat. Sautéed leaks and shrimp combined with a touch of cream, lemon zest, and a handful of spinach serve as the sauce, which offers a mild, fresh flavor but proves easy to throw together. Feel free to use whatever short pasta you have on hand (we like tubular gemelli, but fusilli or even medium shells work well, too). And make sure you clean the leeks thoroughly before cooking; slice the onions down the middle and wash in a bowl of water. Grind a bit of fresh black pepper over each plate.

 INGREDIENTS

1.     ¾pound gemelli, fusilli, or other short pasta

2.     2tablespoons unsalted butter

3.     2leeks (white and light green parts only), halved lengthwise then crosswise

4.     kosher salt and black pepper

5.     1pound peeled and deveined medium shrimp (raw)

6.     finely grated zest of 1 lemon

7.     ¾cup heavy cream

8.     10ounces baby spinach (about 12 cups)

DIRECTIONS:

1.     Cook the pasta according to the package directions; drain and return it to the pot.

2.     Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.

3.     Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.

4.     Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

SAUTEED RADISH, GREENS AND PANCETTA PASTA

INGREDIANTS

1.     1½pounds radishes with tops

2.     12ounces uncooked linguine

3.     1(4-ounce) package diced pancetta

4.     2tablespoons finely chopped garlic

5.     2tablespoons fresh lemon juice, divided

6.     1½teaspoons kosher salt

7.     ½teaspoon black pepper, divided

8.     ¼cup shaved Parmesan cheese

DIRECTIONS

1.     Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.

2.     Cook the pasta according to package directions in a large saucepan or stockpot; reserve 1 cup of the cooking water.

3.     Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

4.     Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.