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"Orecchiette with Broccoli Rabe and Chickpeas   The assertive flavors of broccoli rabe and rosemary are paired with sturdy chickpeas in this satisfying pasta dish. If the broccoli rabe at your store is past its prime \u2014 or if you prefer a milder taste \u2014 use broccolini or regular broccoli instead. Garnish with a sprinkling of freshly grated Parmesan cheese. Vegetarian Bean Bolognese Typically, Bolognese is a rich, meaty, slow-cooked pasta sauce. This vegetarian version is just as hearty and satisfying as the classic, without the extra saturated fat. A crisp green salad, Parmesan breadsticks, and a spicy glass of Shiraz are perfect accompaniments. Alpine Mushroom Pasta In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this vegetarian pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and breadsticks. Shells with Gazpacho Sauce and Avocado Spain meets Italy in this lively combination of pasta and zesty gazpacho. Fresh Pomodoro Pasta, White Beans, and Olives Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it&amp;#039;s an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them. Vegetarian Lasagna Rolls Crumbled tofu replaces the ricotta in this Italian-style vegetarian meal. Fusilli with Artichoke Hearts and Parmesan Cream The spiral shape of the fusilli scoops up plenty of creamy sauce, and using canned artichokes makes this vegetarian pasta dish super-easy to throw together. Spaghettini with Pesto Tomatoes and Grilled Eggplant This easy vegetarian pasta recipe has all the best of summer \u2014 juicy tomatoes, pungent basil, and mild, meaty eggplant. Vegetarian Linguine with Red Cabbage A little bit of cheese can add a lot of flavor to a healthy recipe. Chef Marcia Kiesel tops this linguine with a scattering of crumbled feta, which melts on the warm pasta to give the dish a creamy tang. Vegetarian Pasta and Beans A healthful combination of beans and greens makes this vegetarian pasta dish evocative of the Italian countryside. By dropping the greens in the boiling water with the pasta, you&amp;#039;ve eliminated an extra step, and an extra pot to wash. Penne with Roasted Asparagus and Balsamic Butter Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce, perfect atop the roasted asparagus. Cheese Tortellini with Walnut Pesto Here&amp;#039;s one of the quickest pesto sauces you&amp;#039;ll come across. It&amp;#039;s a perfect match for cheese tortellini, but you can use other tortellini such as mushroom instead. The pesto is also great with just about any plain pasta. Fettuccine with Shiitake Mushrooms and Basil EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat and mushroom pasta recipe. Lemon zest accents the basil beautifully. Penne with Braised Squash and Greens This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut squash are available in most supermarkets in the fall and winter. Spaghetti with Creamy Spinach and Tarragon Cream cheese melts in the heat of the pasta to form a luscious sauce. The fresh spinach called for here provides a delicate flavor that frozen spinach just doesn&amp;#039;t duplicate. Ziti, Eggplant, and Fontina Gratin Eggplant is saut\u00E9ed in olive oil until it&amp;#039;s creamy soft and then tossed with pasta and cheese. A quick stint under the broiler melts the fontina and browns the top. Fettuccine with Swiss Chard and Dried Fruit The regrettably underused leafy vegetable Swiss chard makes an appearance here with apricots, currants, port, and pine nuts \u2014 altogether unexpected and delectable. Vegetarian Penne Tricolore Here&amp;#039;s a light and summery vegetarian pasta recipe that&amp;#039;s simple to make \u2014 the vegetables and penne boil together. Ziti with Roasted Vegetables Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only 30 minutes in the oven. Penne Salad with Eggplant Unlike some pasta salads, this vegetarian one is best served at room temperature. Don&amp;#039;t refrigerate it, or the penne will get gummy and unpleasant. We&amp;#039;ve peeled the eggplant here, but if you like the texture of eggplant skin, leave it on. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a38197/strictly-vegetarian-pasta-recipes/>