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serves 4
You might need to buy:
  • mild extra-virgin
  • olive oil
  • white balsamic vinegar
  • black olive tapenade
  • honey
  • Salt and freshly ground black pepper
  • small grape tomatoes,
  • dried gemelli or other curly pasta
  • loosely packed cups baby spinach
  • ⅓ cup chopped toasted walnuts
You might need to buy:
  • freshly chopped mint leaves
  • lemon juice
  • olive oil and vinegar dressing
  • orzo

Serve with Parmesan cheese.

You might need to buy:
  • chopped fresh basil
  • chopped fresh Italian parsley
  • olive oil
  • angel hair pasta
  • small broccoli florets
  • Grated Parmesan cheese
You might need to buy:
  • large curd cottage cheese
  • salt
  • grated Parmesan cheese
  • grated cheddar cheese
You might need to buy:
  • hamburger
  • oregano
  • salt
  • twists of pepper mill
  • thyme
  • olive oil
  • elbow macaroni
  • broccoli
  • parmesan cheese
ready in about 35 minutes; serves 2
You might need to buy:
  • whole wheat or multi grain penne
  • garlic cloves
  • goat cheese
  • reduced fat cream cheese
  • salt
  • freshly ground black pepper
  • fresh baby spinach leaves
  • freshly grated Parmesan
  • Grilled chicken strips
ready in about 35 minutes; serves 2
You might need to buy:
  • olive oil
  • low-sodium chicken stock or vegetable stock
  • crumbled feta cheese or a 6-ounce block
  • whole-wheat fettuccine
  • Salt
  • Freshly ground black pepper
  • chopped fresh parsley leaves

SERVES 4 TO 6
For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.

WHY THIS RECIPE WORKS:
For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.

You might need to buy:
  • vegetable broth
  • water
  • minced fresh mint leaves
  • minced fresh chives
  • finely grated zest plus 2 tablespoons juice from 1 lemon
  • extra-virgin olive oil
  • red pepper flakes
  • campanelle
  • dry white wine
  • Ground black pepper
ready in about 45 minutes; serves 4
You might need to buy:
  • Kosher salt and pepper
  • olive oil
  • broccoli cut into small florets
  • bacon
  • rigatoni
serves 4
You might need to buy:
  • butter
  • dried tarragon
  • dry white wine
  • heavy cream
  • nutmeg
  • white pepper