Pasta is a tried-and-true staple of many of our pantries. It's cheap, it's easy, and there are so many ways to adapt pasta to whatever you have already. Not to mention, it's the perfect vehicle for packing in nutrition from veggies.

Spicy Pasta with Kale and Almonds

This is an easy way to make the most of the small green asparagus we get in the spring both for your purse and for time. Frozen lima beans and almonds add protein to its nutrition profile, plus with its minimal prep, it’s super simple to put together. You can literally pull it together in the time it takes to boil the pasta. It’s a great dish to make when you’re feeling tired or just want something good and tasty to eat in a hurry.

Quick and Easy Tuna Pasta

This delicious, easy dish takes canned tuna beyond salads and casseroles and into the realms of classic Italian seafood pastas. It’s easy to make, and really tasty. It uses quick cooking whole wheat spaghettini for extra fiber, in combo with a quickly made garlicky, luscious tomato sauce.

Whole Wheat Snap Pea Pasta

This is a wonderful dish to make in the late spring when snap peas come into season. Cherry tomatoes add great flavor when meatier beefsteak tomatoes are still not ripe and local. The crisply crunchy herb laced sauce is a great way to get into using different fresh herbs with your pastas, both singly and in combination as here.

Asparagus, Lima Bean & Almond Pasta

This is an easy way to make the most of the small green asparagus we get in the spring both for your purse and for time. Frozen lima beans and almonds add protein to its nutrition profile, plus with its minimal prep, it’s super simple to put together. You can literally pull it together in the time it takes to boil the pasta. It’s a great dish to make when you’re feeling tired or just want something good and tasty to eat in a hurry.