Pasta

This quick pasta is full of cozy flavor

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.

Canned chipotles in adobo sauce add a smoky, spicy element to this pasta dish

"If I still need to convince you to make this," Andy notes, "know that it was the first meal that I made for my boyfriend, and he has been attached to me ever since."

A bright and sunny pasta dish for spring

So quick, so easy, so lemony

When pasta and soup combine, it's a beautiful thing

There’s no need to order takeout from your neighborhood trattoria when this easy pasta gets dinner on the table in no time

For Valentine's Day, this darling pink pasta is the way to our hearts (and there's no artificial color involved)

This orzo risotto is packed with texture and flavor from the mushrooms and chard – and it's kind of good for you, too.

Making your own gnocchi from scratch takes a little time and patience, but it's so satisfying

This creamy vegan pasta recipe is ready for sweater season

Cozy up with a comforting bowl

Elevate your campsite or cabin dinner with this simple but satisfying pasta

You know it's summer when you're confronted with more zucchini than you know what to do with.

Comforting and delicious, this pasta dish is packed with zucchini, artichokes and is topped with zesty sun-dried tomato pesto. A perfect weeknight dinner!

Come down from holiday overindulgence with this satisfying dish that won’t blow send your blood sugar soaring.

The addition of Roquefort cheeses injects a bold accent in this otherwise-classic recipe

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Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Most people know avgolemono as a lemony Greek chicken-and-rice soup that’s thickened with egg yolks. In this vegetarian version, the lemon–egg yolk combo is used to make a creamy, tangy carbonara sauce for linguine and sliced Swiss chard.

This couldn’t-be-simpler sauce delivers big on taste.

Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.

Silky bitter greens plus sweet dried currants are a favorite Southern Italian pasta pairing.

Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

Spiral slicers turn butternut squash into super-quick cooking “noodles”: two to three minutes in a pan, and the orange curls are ready to star in a delicious lentil dinner.

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Check out Vegetarian Times Editors's author page.

This spicy pasta dish makes a quick-and-easy weeknight dinner.

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This penne dish checks all the boxes — it's made with fresh veggies, satisfying pasta, and it's super easy to make.

Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.

To amp up the heat, sprinkle with red pepper flakes and drizzle with extra sriracha.

This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.

The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.

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This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.

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A cousin of pasta e fagioli, this cozy soup features chickpeas instead of white beans.

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Check out Vegetarian Times Editors's author page.

Packed with autumn flavors, this impressive main dish is mac-and-cheese elevated to its highest form.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

To make this peperonata kid-friendly, we held the onions.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

If kids balk at eating the bell pepper skulls of these brainy creations, rinse them well after serving, then cut into strips for snacks later on.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

When you want a luscious homemade pesto long before basil comes into season, turn to broccoli. Here, cooked broccoli is blended with fresh mint and parsley for a bright, springtime take on the pasta sauce.

Asparagus spears are packed with vitamin E—aka the sex vitamin for its ability to boost fertility and stamina. As for basil, Italians know the herb by another name: "kiss-me Nicholas". Enough said. If you like your pasta spicy, double the red pepper flakes.

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Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.