Pasta for breakfast, lunch, and dinner? Why not! In this fifteenth addition to the 101 Things series, Kelly (author of the series titles on tofu and the air fryer) concentrates on pasta and fairly easy-to-find ingredients from the supermarket. Her handful of tips upfront is less focused on tools and how-tos and more on practical advice, like defining small, medium, and large sizes of pasta and the differences between cooking pasta for cold versus hot dishes. Recipes like everything bagel spaghetti and tuna noodle skillet favor quick preparations but can be somewhat repetitive (marry me chicken orzo bake versus one-pot marry me orzo). Categories sometimes overlap too: veggie-based, baked pastas, brunch and lunch options. The section called "Around the World" adds a bit of novelty to the collection with dishes like Turkish pasta, Jewish noodle kugel, and Singapore spicy tofu noodles. A good choice for beginner chefs who want to make sure their menus will appeal to a wide range of eaters.