370 vegetable pasta recipes

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.

Broccoli sauce with pasta twists made with mushrooms, garlic, and a light creamy sauce using skim evaporated milk instead of cream. A low-fat vegetarian pasta dinner with real body.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Asian stir-fried egg noodles with garlic, ginger, carrots, bell pepper, and onion tossed in soy sauce and sesame oil, topped with crunchy peanuts.

Pasta con broccole with blanched broccoli in a fresh tomato sauce spiked with garlic, hot pepper flakes, basil, and oregano. A classic Italian-American vegetable pasta.

Three-ingredient primavera cream sauce with heavy cream, butter, and Parmesan melted into a silky coating for pasta or spring vegetables. Quick Italian-style white sauce ready in 10 minutes.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Buttery angel hair pasta with broccoli, browned garlic, red pepper flakes, and Parmesan. A 15-minute Italian-style weeknight dinner with big flavor.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Mayo-free pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar. The artichoke marinade doubles as the dressing in this tangy, make-ahead side.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

Cheese tortelloni tossed with stir-fried cabbage, red, yellow, and green bell peppers in olive oil with basil. A colorful vegetarian pasta dinner that comes together in one hour.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.