Pasta recipes

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Quick Italian pasta tossed with steamed broccoli, carrots, celery, and three-cheese blend. Fresh tomatoes and herbs make this healthy 15-minute vegetarian dinner satisfying and flavorful.

Chicken and broccoli pasta with garlic, white wine, and chicken broth tossed with bow-tie pasta. A quick one-skillet weeknight dinner ready in 30 minutes.

Szechuan pasta chicken salad: a cold noodle salad with poached chicken, crunchy snow peas, bamboo shoots, peppers, and a creamy soy-sesame-chili dressing. Make-ahead party platter that improves overnight.

Shrimp and vegetable linguine tossed in a no-cook sauce of olive oil, lemon juice, fresh dill, Roma tomatoes, and chili oil. Loaded with broccoli, peas, and peppers.

Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper.

Italian market pasta salad tosses bow-tie pasta with fresh greens, cherry tomatoes, tangy gorgonzola and toasted pine nuts in a balsamic dressing. A light, no-mayo summer salad.

Pasta primavera salad with tri-color rotini, broccoli, carrots, cherry tomatoes, and red onion tossed in peppercorn ranch dressing. A colorful, make-ahead cold pasta salad for potlucks.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.