If the holidays make dinner feel complicated, more guests, more schedules, more expectations, then let's take the pressure off the kitchen. With good pasta, a few simple pantry staples, and foods you actually want to eat, dinner can still feel like a gift.
That’s why over the next twelve days, we’re leaning on 3FD pasta: hearty, high-fiber, farm-fresh, and made with just wheat flour and durum semolina.
These recipes celebrate comfort and ease, without sacrificing flavor or nourishment. They’re perfect for cozy nights, last-minute plans, leftover lunches, or big dinners with family.
Day 1, Creamy Garlic Parmesan Penne
Use: 3 Farm Daughters Penne
Ingredients
-
12 oz penne
-
3 tbsp butter
-
4 garlic cloves, minced
-
1 cup heavy cream
-
1 cup grated parmesan
-
Salt + lots of black pepper
-
Fresh parsley (optional)
Method:
Boil the penne until al dente per package instructions. Meanwhile, melt butter, gently sauté garlic until fragrant, then pour in cream and simmer until slightly thickened. Stir in parmesan until smooth. Toss with pasta and season to taste. Finish with a sprinkle of parsley if you like.
Why it works: The ridges and hollow of the penne catch the creamy sauce beautifully, so every bite feels indulgent but still easy.
Day 2, Brown Butter Sage Rotini
Use: 3 Farm Daughters Rotini
Ingredients
-
12 oz rotini
-
6 tbsp butter
-
12–15 fresh sage leaves
-
Grated parmesan
-
Freshly cracked black pepper
Method:
Cook the rotini until just tender. While it cooks, melt butter in a skillet and cook until it turns golden-brown and smells nutty. Toss sage leaves in the butter just until crisp (around 30 seconds). Drain pasta and combine with butter + sage. Top with parmesan and lots of pepper.
Why it works: The swirls of rotini catch the nutty brown butter and crispy sage, delivering cozy, rustic flavor without needing a heavy sauce.
Day 3, Winter Vegetable Alfredo over Cavatappi
Use: 3 Farm Daughters Cavatappi
Ingredients
-
12 oz cavatappi
-
2 cups winter veggies (roasted broccoli, carrots, Brussels sprouts, whatever you have)
-
1 cup heavy cream
-
1 cup parmesan
-
2 garlic cloves, minced
-
Salt + pepper
Method:
Roast veggies at 425°F until slightly charred and tender (about 20 minutes). Meanwhile, simmer garlic in cream until warm, stir in parmesan to make a sauce. Toss cooked cavatappi with sauce and roasted veggies. Season to taste.
Why it works: Cavatappi is sturdy and holds up well under hearty sauces and veggies, perfect for a filling, comforting winter meal.
Day 4, Simple Tomato “Sunday Sauce” Penne
Use: 3 Farm Daughters Penne
Ingredients
-
12 oz penne
-
2 tbsp olive oil
-
4 garlic cloves, thinly sliced
-
1 (28-oz) can crushed tomatoes
-
Salt, pepper, optional red pepper flakes
-
Fresh basil (optional)
Method:
Heat olive oil and gently cook garlic until golden. Add crushed tomatoes, simmer 15 minutes so flavors meld. Season with salt, pepper, and a pinch of red pepper flakes if you like. Toss with penne and garnish with basil.
Why it works: Penne’s shape and ridges hold onto the chunky tomato sauce, giving you classic, homey vibes with minimal effort.
Day 5, Lemon Butter Pasta (use our Orzo/Cavatappi)
Use: If you don’t have spaghetti, grab Penne, Cavatappi, or even Orzo for a lighter twist.
Ingredients
-
12 oz pasta
-
6 tbsp butter
-
Zest + juice of 1 lemon
-
Grated parmesan
-
Black pepper
-
Optional: fresh parsley or basil
Method:
Cook pasta to al dente. Melt butter, stir in lemon zest + juice. Toss pasta in lemon butter. Finish with parmesan, pepper, and herbs if you like.
Why it works: Bright and light, a refreshing break when heavier meals fill up the week.
Day 6, Baked Ziti-Style Penne
Use: 3 Farm Daughters Penne
Ingredients
-
1 lb penne
-
2 cups marinara or tomato sauce
-
1 cup ricotta
-
1½ cups shredded mozzarella
-
½ cup parmesan
-
Optional: spinach or cooked sausage
Method:
Preheat oven to 375 °F. Cook penne until just under al dente (it’ll finish cooking in the oven). Mix penne, sauce, ricotta, half the mozzarella, and optional add-ins in an oven-safe dish. Top with remaining mozzarella + parmesan. Bake ~25 minutes until bubbly and cheese is golden.
Why it works: Penne’s sturdy shape holds up in the oven. And extra-cheesy baked pasta doubles as dinner tonight and lunches tomorrow.
Day 7, Creamy Mushroom Cavatappi
Use: 3 Farm Daughters Cavatappi
Ingredients
-
12 oz cavatappi
-
2 cups assorted mushrooms, sliced
-
2 tbsp butter + 1 tbsp olive oil
-
2 garlic cloves, minced
-
1 cup heavy cream (or half-and-half)
-
¾ cup parmesan
-
Salt, pepper, optional fresh thyme or parsley
Method:
Cook pasta until al dente. Meanwhile, sauté mushrooms in butter + oil until soft and golden. Add garlic, cook briefly. Pour in cream, bring to a simmer, stir in parmesan. Toss with pasta, season, finish with herbs.
Why it works: The nooks of cavatappi trap creamy mushroom sauce, every bite rich, warm, and satisfying.
Day 8, Pasta with Crispy Sausage & Greens (Rotini or Elbow)
Use: 3 Farm Daughters Rotini or 3 Farm Daughters Elbow
Ingredients
-
12 oz pasta
-
1 lb Italian sausage (mild or spicy), casings removed
-
2 cups chopped greens (spinach, kale, swiss chard)
-
2 garlic cloves, minced
-
Olive oil, salt, pepper, red pepper flakes optional
-
Optional: grated parmesan or a splash of cream
Method:
Cook pasta until al dente. Brown sausage in a skillet, break into pieces. Add a little olive oil, then toss in garlic until fragrant. Add greens, cook until wilted. Drain pasta and mix together. Finish with parmesan or light cream if desired.
Why it works: Rotini or elbows catch all the sausage bits and greens, a one-pan, hearty bowl that feels rustic and homey.
Day 9, One-Pot Tomato Basil “Weeknight” Pasta (Penne or Rotini)
Use: 3 Farm Daughters Penne or Rotini
Ingredients
-
12 oz pasta
-
1 can crushed tomatoes
-
2 cups water or broth
-
2 garlic cloves, sliced
-
Salt, pepper, red pepper flakes
-
Fresh basil (handful, chopped)
Method:
In a big pot, combine tomatoes, water (or broth), garlic, and pasta. Bring to a simmer and stir occasionally until pasta is cooked and sauce thickens (about 12–15 min depending on pasta). Stir in basil, season to taste.
Why it works: Short cook time, minimal cleanup. Perfect for busy nights when you want dinner fast but good.
Day 10, Pesto Rotini with Cherry Tomatoes
Use: 3 Farm Daughters Rotini (or Orzo for a lighter feel)
Ingredients
-
12 oz rotini (or 1.5 cups orzo)
-
½ cup pesto (store-bought or homemade)
-
1 pint cherry tomatoes, halved
-
Grated parmesan
-
Optional: toasted pine nuts or extra basil
Method:
Cook pasta. Drain and toss while warm with pesto and tomatoes. Finish with parmesan and add toppings if you like.
Why it works: Rotini’s twists hold onto pesto perfectly. Orzo keeps things light and salad-like.
Day 11, Cheddar Baked Mac & Cheese (Elbow Pasta)
Use: 3 Farm Daughters Elbow
Ingredients
-
12 oz elbow pasta
-
2 cups shredded sharp cheddar (or blend cheddar + gruyère)
-
1 cup milk (or a mix of milk and cream)
-
2 tbsp butter
-
2 tbsp flour (for a light roux)
-
Salt, pepper, pinch of nutmeg (optional)
-
Breadcrumbs + extra butter for topping (optional)
Method:
Cook elbow pasta until al dente. Make a roux: melt butter, whisk in flour, then slowly whisk in milk until smooth. Add cheese until melted and sauce is creamy. Combine pasta with cheese sauce. Pour into a baking dish. Top with breadcrumbs + butter if using, bake at 375 °F until golden and bubbling (about 20 min).
Why it works: The small shape and ridges of elbow pasta makes mac & cheese feel cozy, classic, nostalgic, perfect for chilly winter nights or a crowd.
Day 12, Cozy Holiday Spaghetti Night (Simple Sauce + Oil + Cheese)
Note: 3 Farm Daughters spaghetti, but you could use penne, rotini, or even cavatappi for a more rustic twist.
Ingredients
-
12 oz pasta
-
Simple tomato or olive-oil & garlic sauce
-
Olive oil or light butter
-
Grated parmesan
-
Red pepper flakes (optional)
-
Fresh herbs if available
Method:
Cook pasta. Heat sauce gently. Toss pasta in sauce or oil, top with cheese, herbs, and red pepper flakes. Serve warm in a big bowl.
Why it works: Quick, comforting, easy, a reminder that at the end of the holiday madness, sometimes the simplest dinner feels the most special.
December Deserves Better Pasta
3 Farm Daughters pasta isn’t just another box on your shelf. It’s grown on a family farm, milled and made in the USA, with surprisingly high fiber and protein per serving, all from two simple ingredients: wheat flour and durum semolina.
That means these recipes aren’t just comforting, they’re mindful. They bring nourishment to the table at a time when many of us reach for indulgence.
This is food that’s rooted in real life, real soil, and real care.
