113 pasta vegetable recipes

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Pasta salad primavera: warm or cold pasta tossed with broccoli, red pepper, carrots, tomatoes, garlic, and fresh basil. A light, vegetable-forward Italian spring salad that works any temperature.

Homemade butternut squash pasta dough made with roasted squash, hazelnut butter, and warm spices. No eggs needed. Shape it into any pasta you like and cook fresh.

Quick angel hair pasta tossed with tender broccoli, stewed tomatoes, fresh herbs, and bright lemon juice for a light vegetarian dinner in 40 minutes.

Quick pasta primavera with broccoli, carrot matchsticks, and Parmesan in a creamy soup-based sauce. A pantry-friendly weeknight pasta ready in under 30 minutes.

Spinach spaghetti tossed in a creamy white bean and roasted red pepper sauce with steamed broccoli, asparagus, and sun-dried tomato garnish. Vegetarian, vibrant, and satisfying.

Homemade orange curry pasta dough made with frozen orange juice concentrate and curry powder. An eggless, vegan pasta with warm spice and citrus flavor baked right into the noodles.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

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.

Low-fat fettuccine primavera tossed with broccoli, red bell pepper, and a microwave cheese sauce made from skim milk, mozzarella, and Parmesan. Light, creamy, and under 30 minutes.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.

A lighter noodle casserole made with low-fat cottage cheese, skim milk, carrots, and mushrooms seasoned with basil and thyme. Diabetic-friendly and big enough to feed a crowd. Serves 12.