2 tasty recipes every pasta lover should try

Pasta is a delicious and filling meal option whether you're eating alone or cooking for a group. These simple recipes are made even more satisfying with an extra boost of vegetables.

• Preparation: 15 minutes.
• Cooking time: 25 minutes.
• Serves 4.

Ingredients:

• 30 ml (2 tbsp) olive oil
• 4 plum tomatoes, coarsely chopped
• 1 medium carrot, peeled and cut into thin slices
• 2 cloves garlic, thinly sliced
• 250 ml (1 c) sliced mushrooms
• 175 ml (3⁄4 c) low-sodium chicken or vegetable stock
• 500 g (1 lb) asparagus, trimmed and blanched in boiling water
• 250 ml (1 c) frozen peas, thawed
• 1 medium yellow summer squash cut into slices
• 1 cm (1⁄2 in) thick 50 ml (1⁄4 c) finely chopped basil
• 50 ml (1⁄4 c) grated parmesan cheese
• 250 g (1⁄2 lb) fettuccine

Instructions:

1. Heat oil in a medium non-stick saucepan over medium heat. Add tomato, carrot and garlic. Cook 10 minutes. Add mushroom and stock. Cook 10 minutes. Add asparagus, peas and squash. Cook until all the vegetables are tender, or about two minutes.
2. Add basil and parmesan. Cover and set aside.
3. While sauce is cooking, cook pasta in a large saucepan of lightly salted boiling water until al dente, following package instructions. Drain. Place in a serving bowl.
4. Add vegetable sauce and toss to combine.

• This simple recipe delivers seven healthy vegetables in just one dish.

Per serving:

• 386 calories
• 16 g protein
• 11 g fat (including 3 g saturated fat)
• 5 mg cholesterol
• 60 g carbohydrates
• 8 g fibre
• 542 mg sodium

You can try any combination of vegetables and herbs you want for a pasta sauce. Sauté them in a little olive oil, add stock for liquid and sprinkle with parmesan.

• Try the following combinations: arugula, leeks, broccoli and tarragon; eggplant, rapini, garlic and thyme; or green beans, sugar snap peas, fennel and parsley.

Almost any dish that is made with fresh vegetables can be called primavera. The word means "springtime" in Italian.

• Preparation: 15 minutes.
• Cooking time: 12 minutes.
• Serves 4.

Ingredients:

• 250 g (1⁄2 lb) fusilli
• 1 medium zucchini, cut into 0.5 cm (1⁄4 in) dice
• 1 medium yellow pepper, seeded and cut into 0.5 cm (1⁄4 in) dice
• 2 large tomatoes, cut into 0.5 cm (1⁄4 in) dice
• 30 ml (2 tbsp) olive oil
• 50 ml (1⁄4 c) chopped basil
• 3 ml (3⁄4 tsp) salt
• 2 ml (1⁄2 tsp) black pepper
• 30 ml (2 tbsp) grated parmesan cheese

Instructions:

1. Cook pasta in a large saucepan of lightly salted boiling water until al dente, following package instructions.
2. Combine the zucchini, pepper, tomato, oil, basil, salt, pepper and parmesan in a large serving bowl.
3. Drain pasta. Add to vegetables in bowl. Toss to combine.

• Because this sauce is made from finely chopped raw vegetables, it retains the vitamin C and B that can be lost during lengthy cooking.

Per serving:

• 303 calories
• 10 g protein
• 9 g fat (including 2 g saturated fat)
• 2 mg cholesterol
• 47 g carbohydrates
• 5 g fibre
• 772 mg sodium

Try these pasta dishes tonight for a quick meal that the whole family will enjoy!