Couscous is the national dish of Morocco, and this authentic-tasting version, with roasted vegetables and hot sauce, will transport you there.
A flavourful healthy vegetarian version of spaghetti and meatballs (of course you could use real meat meatballs too!). Great way to get your 5 a day too.
Cannelloni, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.
Balsamic vinegar and feta cheese add extra flavour to this wholesome vegetarian pasta dish. Garnish with some fresh parsley or basil!
A simple but delicious lunch or light supper. Stir in fresh basil just before combining the sauce with the pasta and top with Parmesan cheese.
Colourful and delicious, this dish is quick to prepare for a midweek supper.
Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.
Broccoli and cauliflower add extra nutrients to a family favourite, while a fat-free sauce keeps it light.
I cooked some farfalle and tossed with some sautéed vegetables. A simple and delicious side dish. It also keeps well and can be eaten cold as a pasta salad. Add more veggies as you wish!
A delightful summer pasta salad. Lime-tomato dressing with minced chillies gives it a kick.