Vegetable recipe collection

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

Pasta Napolitana with a quick homemade tomato sauce from plum tomatoes, garlic, oregano, and a touch of honey to cut the acidity. Simple Italian comfort ready in 20 minutes.

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

Light pasta primavera with sea scallops, broccoli, mushrooms, and carrots in a broth-based sauce. No cream, no butter, just clean flavors and tender scallops.

Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.

Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.

Pasta salad with asparagus, baby corn, sun-dried tomatoes, and fresh herbs. A fast, pantry-friendly cold salad that comes together in 15 minutes with Italian or Caesar dressing.

Pasta salad with chopped spinach, daikon, red grapes, and a guar-gum-thickened raspberry-honey-mustard dressing. A fat-free dressing that coats like oil without the calories.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.