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Showing: 25-Minute Tunisian Vegetable Couscous - Mint Pesto Pasta

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25-Minute Tunisian Vegetable Couscous

Submitted by: girlandagun

Home Town: Richmond, Virginia, USA

Living In: Tallahassee, Florida, USA

A quick, versatile way to prepare couscous with summer vegetables -- zucchini, yellow squash, and bell peppers, with mushrooms and chickpeas. This fragrant dish is seasoned with smoky paprika, cardamom, and orange zest.

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Alfredo Mostaccioli

Submitted by: Kimber

Mostaccioli, or penne pasta, is tossed with a rich, creamy white sauce of cream, Parmesan and fresh parsley.

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Al's Quick Vegetarian Spaghetti

Submitted by: Albert Ross

A bevy of veggies, corn, broccoli, carrots and mushrooms are simmered in tomato sauce until gently cooked, and then napped over al dente spaghetti.

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Asparagus Portobello Pasta

Submitted by: Jared Zimmerman

Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas.

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Baked Spaghetti Squash Lasagna Style

Submitted by: Brisak

This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!

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Baked Ziti

Provided by: Campbell's Kitchen

Short tube-shaped pasta tossed with seasoned tomato sauce, mozzarella and Parmesan cheeses is baked in a casserole until bubbling.

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Borboletas

Submitted by: CHUVA

I made this up myself because I needed something that I could cook quickly, that was delicious, and doesn't break the bank. Everyone I know who I cook this for has fallen absolutely in love with it. You can eat it while it's still warm, that's how I like it best. Refrigerating it makes it more of a pasta salad.

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Corny Spaghetti

Submitted by: Denyse

Thin spaghetti noodles tossed with tomato sauce made chunky with corn and zucchini and flavored with garlic, onion and red wine.

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Creamy Artichoke Pasta

Submitted by: ALIBUNNY

This is a great fast and simple pasta dish, with a sauce that is lower in fat, yet creamy! If you like artichokes, you'll like this! You can adjust all the seasonings to suit your tastes.

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Creamy Asparagus Pasta

Submitted by: HEIDI S.

The name says it all! Fresh asparagus is simmered with garlic and light cream, and served atop linguine pasta. Serve with shredded cheese, if desired.

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Creamy Pasta and Vegetables

Provided by: Campbell's Kitchen

This quick and easy vegetarian pasta is creamy and satisfying any night of the week.

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Delicious Angel Hair Pasta

Submitted by: Caleb1993

Home Town: Carrollton, Missouri, USA

A quick vinegar, lemon juice, and fresh herb dressing is tossed with angel hair pasta in this single-serve dinner dish.

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Easy Olive Oil, Tomato, and Basil Pasta

Submitted by: CookinGirl

This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well.

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Fettuccini with Salsa Cruda and Feta

Submitted by: DONOGHUEJ

Fresh tomatoes are combined with red onion, fresh basil and kalamata olives, served on a bed of fettuccini, and topped with feta cheese.

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Fettucine in Creamy Mushroom and Sage Sauce

Submitted by: BRIGIT

Spinach fettucine is tossed with a distinctive cream sauce in this quick recipe!

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Greek Pasta with Tomatoes and White Beans

Submitted by: Joelene Craver

Italian-style tomatoes go for a brief simmer with tender white cannellini beans and garden-fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.

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Lemon Orzo Primavera

Submitted by: LitleLisa1

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

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Lima Bean Pasta

Submitted by: Julia

Living In: Montreal, Quebec, Canada

This is a heavenly recipe for a chilly night. It is quite garlicky, so if you don't like garlic, you might want to find another option for dinner! The ingredients are very easily adjusted, so if you really like tarragon, add more. If you hate it, add less, etc. The ratios are very flexible, so don't be afraid to experiment. The parmesan adds a lot of flavour.

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