One can never have too many simple, no-brainer pasta recipes to fall back on during a hectic weeknight. Nor one that goes so perfectly with a freshing wine that’s breaking new ground in packaging.

“Penne with Broccoli, Pine Nuts & Ricotta” is ideal for those times when you have leftover ricotta from baking a sweet treat.

This quick and nourishing vegetarian pasta dish is from the cookbook, “The Mediterranean Cook” (Smith Street Books), of which I received a review copy.

It was written by Meni Valle, an Australian cookbook author of Greek heritage who’s an expert on Mediterranean cuisine.

Arranged by the seasons, the no-fuss recipes include “Watermelon & Feta Salad with Flaked almonds, Honey Vinaigrette & Mint” and “Pumpkin & Feta Piet” in spring-summer; and “Green Minestrone” and “Roasted Eggplant with Cannellini Beans” in autumn-winter.

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