Pasta dishes are a real boon to any vegetarian kitchen; they provide just enough bulk and substance to fill the family’s stomachs without using meat. But I really love cooking vegetarian pasta dishes once fall arrives. It’s such a busy time, with kids back in school and all the activities that entails. Plus, pasta just seems especially satisfying and comforting when there’s a nip in the air. FoodNetwork.com just posted a great slide show of 15 Great Vegetarian Pasta Recipes. There are some seriously delicious-looking dishes here and I wanted to share some of them with you.
Some of the recipes they list contain dairy, so I’ve omitted them, but if you’re an ovo-lacto vegetarian, you may want to check those out, too.
When you’re preparing a pasta entree, heed the warning of FoodNetwork.com blogger
Remember that it’s easy to go overboard on calories when dining on pasta. One cup of cooked spaghetti has approximately 220 calories. Pile 3 or 4 cups on your dinner plate (not unheard of) are we’re talking 660 to 880 calories without any sauces or add-ins. To keep calories in check, cut down on pasta portions and bulk up with loads of veggies and herbs.”
Having said that, check out some of these delicious-sounding ideas:
Kale and Pistachio Pesto Spaghetti – Kale is one of my favorite veggies and it’s incredibly nutritious. If you’re not fond of kale on its own, try it in this recipe, which only takes 35 minutes from prep to tabletop!
Penne with Roasted Garlic, Tomatoes and White Beans – the addition of cannelini beans makes this pasta dish especially hearty and adds a terrific dose of protein to the meal. This one only takes 10 minutes of prep and another 50 minutes of cooking.
Cappellini with Spicy zucchini-tomato Sauce – if you have a late harvest of zucchini, you’re probably sick to death of roasting and sauteeing it! I know we lost patience with this wonderful vegetable somewhere around September 1. But this is an unusual zucchini recipe and one that I’m going to try this week. This one only takes 35 minutes from start to finish, too!
Pasta with Winter Squash and Tomatoes – On the other hand, we’re just beginning to dig into all of the Acorn and Butternut squash we planted this year, so we’re eager to give this recipe a try. Winter squash is really high in beta-carotene, so try to get it into your diet at least twice a week during the autumn and winter months.
These are just four of the wonderful-looking recipes in this post. Check out the others and have fun trying out some new pasta recipes this fall!