AN UNDERRATED vegetable is the secret to meeting your protein goal for the day - and it can be used in the perfect spring pasta. Most people are quick to munch down on eggs or meat when they're ...

Vegetable noodles are a great alternative to regular pasta, and you can make them at home with a veggie spiralizer. Take a ...

Simmer for 25 minutes. Serve hot over noodles, spaghetti squash, or any spiralized vegetables. This also makes great Sloppy Joe’s or stuffed peppers!

Pasta. For this recipe, I used rigatoni or mezzi rigatoni (mezzi rigatoni one works great for kids!) because it gives it that restaurant-worthy feel. However, use your favorite one!

Cut in half; remove and discard seeds. With fork, gently scrape squash to pull apart spaghetti like strands. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook ...

We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in.

remove alternating strips with a swivel-bladed vegetable peeler, leaving half of the skin intact. In a large pot of boiling salted water, cook the pasta until it is al dente, about 10 minutes.

Recipe adapted from Oregon State University Extension's FoodHero.org. Cook pasta according to package directions. Drain, rinse with cold water, and place in large bowl. Add remaining ingredients and ...

Season with salt and pepper. Spoon a portion of the filling into the pasta shells and place the shells on top of the vegetables. Press the shells deep into the vegetables. Grate a bit of pecorino ...