Pasta on the lighter side

Spaghetti with Zucchini, Garlic, and Fresh Herbs

Sliced Zucchini

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.

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Orzo-Stuffed Bell Peppers

Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. more→

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Quick Tomato-Herb Pasta Sauce

Here’s a homemade marinara-style sauce that doesn’t have to simmer for hours. more→

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Pasta Primavera

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→

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Linguine with Asparagus and Portabella Mushrooms

Portabellas and other mushrooms

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→

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Pesto Pasta

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→

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Pasta with Asparagus and Arugula

bunch of asparagus

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→

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