Vegetable recipe collection

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Cold pasta salad with blanched asparagus, tuna chunks, ham strips, black olives, and linguine tossed in garlic olive oil and lemon juice. Great at room temperature or chilled.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Healthy pasta with spiced lentils, tomatoes, and yogurt in a warmly spiced sauce with cumin, coriander, and ginger for a low-fat vegetarian meal.

Pasta with broccoli, carrots, and snow peas tossed in a spicy peanut sauce made with soy sauce, rice vinegar, and lime. A quick Asian-inspired noodle bowl ready in 30 minutes.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Pasta with vodka sauce: a buttery cream sauce reduced with vodka, mushrooms, and fresh tomatoes. A restaurant-style Italian classic that uses the alcohol to unlock tomato flavor.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Butternut squash pasta sauce with melted Monterey Jack, vegetable broth, and sun-dried tomatoes tossed with ziti. A creamy, lighter fall pasta without heavy cream.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.