Drain the pasta then return to the saucepan and add the vegetables and spinach leaves. Toss together over a low heat for 1–2 minutes, or until the spinach softens and wilts. Divide between two ...

Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...

This roasted vegetable pasta sauce really brings the whole dish together. Save some pasta water in the same pot you've cooked the veggies. Add the tomato paste, cream, and crushed red pepper.

Using quick-cooking proteins, hassle-free vegetables and a fun pasta shape will remind you why pasta night is your favorite ...

Can be served hot or cold. Try using cream cheese as a basis for other sauces, for example adding chopped cooked mushrooms, chopped ham or cooked diced vegetables. Visit us on Twitter ...

Recipe adapted from Oregon State University Extension's FoodHero.org. Cook pasta according to package directions. Drain, rinse with cold water, and place in large bowl. Add remaining ingredients and ...

Add the pasta and the prepared vegetables to the pan and toss well to combine. Stir through the basil leaves and serve with extra parmesan and freshly ground black pepper. Photography by Jiwon Kim.

Is pumpkin a fruit or vegetable? Learn more about the fall favorite, including the health benefits of pumpkin and how to cook ...

The key to getting a flavorful, filling vegetable soup is to use lots of fresh herbs, a variety of veggies and pasta or beans to bulk it up. We love Provençal vegetable soup, made with navy beans ...