Pasta on the lighter side
Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). more→
Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. more→
This simple summer dish of pasta with tomatoes and basil will get you out of the kitchen quickly. Make sure to use summer tomatoes at the peak of their flavor, as that’s what this dish is all about! This is a good accompaniment to grilled vegetables; it’s also good with a colorful bean salad. Try it with Mediterranean Bean Salad with Pickled Beets. more→
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It’s a perfect summer pasta dish, but ou can enjoy it all year round. more→
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun. more→
This quick recipe comes together in as little as 15 minutes, and makes a tasty vegan pasta dish. The flavorful broccoli pesto sauce coats whole wheat spaghetti (or pasta of your choice) for a rich meatless main course. It’s fast and foolproof, and tastes so good, it will please even the most stubborn broccoli skeptics. Recipe and photos contributed Andrea Soranidis of The Petite Cook. more→
For this simple and delectable dish of pasta, asparagus and peas, use slender asparagus and you won’t need to scrape the stalks. With its creamy sauce (made of silken tofu), you can think of it as a kind of vegan alfredo, boosted by lots of veggies. more→
One evening a while back, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I set down a recipe for it, and have followed it many times since. Serve with a salad of fresh greens and tomatoes (toss in some beans and chickpeas for extra protein), fresh bread, and your favorite wine. Photos by Evan Atlas.
A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Photos by Evan Atlas.
Bold flavors mingle harmoniously in this flavorful dish featuring angel hair pasta with mushrooms and tomatoes. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.
When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner. more→
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.