This hearty, reviving recipe from Genevieve Ko isn’t just quick and budget-friendly, it’s full of deep, rich flavors.

Roast the Vegetables. Line two baking sheets with parchment paper. Place the red onion, red and yellow bell peppers, and zucchini in one pan. Cook this one for 15-20 minutes. In the other, place ...

I love pasta and anything Gordan Ramsay-related ... fresh chives, parsley, basil, vegetable broth, and, of course, your lettuce. If this has sparked your desire for more lettuce-infused dishes ...

This fresh-tasting vegetable pasta is ready in about 15 minutes and is perfect for a quick healthy lunch or dinner. Each serving provides 440 kcal, 14g protein, 58g carbohydrate (of which 11g ...

This squash gets its name because once it's cooked, you scoop out the flesh and it separates into spaghetti-like strands. You can use it as a substitute for pasta if you like, tossing it with ...

Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce. Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto ...

This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). Christopher Testani for The New York Times ...