Pasta on the lighter side
This is an embellished version of pasta aglia olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It’s especially good when tender small zucchini come to market in midsummer.
Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. more→
Here’s a homemade marinara-style sauce that doesn’t have to simmer for hours. more→
Though this uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Serve with a salad of fresh greens with chickpeas for a complete and hearty meal. more→
This quick Italian-style vegan pasta dish features fresh asparagus, which gives it a springtime touch, and portabella mushrooms, which makes it substantial. Try a flavored variety of linguine to further jazz up this dish. more→
I often cook for friends with a range of varied dietary needs and tastes. With vegan, vegetarian and non-vegan friends all at my table and wanting food, I can always rely on this dish! My pasta pesto recipe is a happy medium— it fills the vegan and vegetarian requirements and keeps my ominvore friends feeling full and satisfied, it tastes delicious and doesn’t contain ingredients that can put non-vegans off taking that first bite. Contributed by Anne Davies. more→
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta dish. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. more→