Mediterranean Pasta with Artichokes, Olives, and Tomatoes (top left)
This dish is made with whole-wheat pasta which has almost twice the amount of fiber of traditional semolina pasta. The artichokes also give this dish a very authentic Italian flavor.
Find this recipe at Whole Living
Pasta with Fresh Tomato Sauce (top right)
I love the classic simplicity of this pasta dish, but instead of store-bought tomato sauce you use fresh tomatoes which make a big difference in flavor. You can even make it with all organic ingredients!
Find this recipe at Real Simple
Rigatoni with Red Pesto (top left)
This recipe is a nice change of pace from your old tomato sauce, it uses sun-dried tomatoes, basil and pine nuts to a make a satisfyingly-delicious red pesto.
Find this recipe at Delicious Magazine
Linguine with Zucchini and Chickpeas (top right)
Chickpeas ( also known as garbanzo beans) have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. A quick-tip from Real Simple, turn this dish into a delicious room-temperature salad for cookouts and picnics by simply substituting penne or farfalle for the spaghetti. Let the pasta cool before tossing it with the vegetables and Parmesan and omit the pasta water.
Find this recipe at Real Simple
Pasta in Garlic-Almond Sauce (top left)
This is a super easy and light pasta in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds. Nuts like almonds and pine nuts add tremendous flavor to pasta dishes and are also very healthy for you.
Find this recipe at Gourmet
Tagliatelle with Field Mushrooms, Lemon and Tarragon (top right)
If you like mushrooms like me, this is a very quick and easy pasta dish with great combination of flavors. Pair this dish with a fresh-chilled Italian wine like Soave or Frascati.
Find this recipe at Delicious Magazine
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