Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year.

I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five.

Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.

This broccoli pesto pasta recipe includes green olives as the secret ingredient. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. She says her boys absolutely love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!

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We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. If you enjoy eggplant Parmesan, you’re going to love pasta alla Norma. I’m craving a bowl as I type.

Most pasta alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.

I further lightened this classic recipe by using more eggplant and less pasta, so this dish won’t put you to sleep. It’s nice and saucy, just the way I like it.

I don’t speak Italian, so I first assumed that “norma” meant eggplant. Not the case! Norma is capitalized because she’s a lady. Or an opera, depending on how you look at it.

Here’s the backstory: Pasta alla Norma comes from Catania, a city on the eastern coast of Sicily. Catania is the hometown of Vincenzo Bellini, an Italian opera composer who lived in the early 1800s. One of Bellini’s most famous operas, Norma, is named after its lead character.

Folklore has it that playwright Nino Martoglio, after his first bite of this pasta dish, exclaimed, “Chista è ‘na vera Norma!” (“This is a true Norma!”) That’s quite a compliment.

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These sesame noodles are colorful and completely irresistible! I’m always excited when I find sesame noodles amongst a plethora of dishes at a gathering. As a solo dish, I crave noodles with a little more color, perhaps, and more texture and flavor. Must be the “maximalist vegetarian” in me. Always more veggies!

This riff on sesame noodles is exactly what I’ve wished for. This recipe features tender noodles and green onions, of course. I replaced some of the noodles with tons of crisp raw veggies, plus I added tiny sesame seeds, toasted to bring out their best.

The bold but simple seasonings include soy sauce, sesame oil, fresh ginger and garlic, and a generous sprinkling of fresh cilantro (omit it if you don’t like it). I added some chili flakes for extra heat, which you can scale up or down to suit your preferences.

From what I’ve read, sesame noodles likely originated in the Sichuan province of China (please let me know if you know more). These noodles are not authentic, but they are tasty. I can’t stop going back for more.

Bring these noodles to a gathering or serve them as a side dish. They are nice at room temperature or chilled. Or, turn this recipe into a light meal by adding shelled edamame, crispy baked tofu or a fried egg or two. This recipe keeps well for several days in the fridge, and packs well for lunch.

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Spring is here! It switched on like a light bulb about a week ago in Kansas City. The daffodils are on their way up, the birds are chirping, and Cookie and I are thrilled. I’m literally humming, “The hills are alive,” on our walks around the neighborhood.

Today, I wanted to share a shockingly green pasta dish with you. It’s easy to make, nourishing and comforting, which is exactly what we need right now. I wouldn’t blame you if you find the color off-putting, but I promise it’s so tasty!

The cool thing about this dish is that we use the same pot of water to cook the kale (including the kale stems), pasta and peas. You’ll need to set a few timers. It’s not complicated, but maybe wait to pour another glass of wine until you’re sitting down to eat.

Once it all comes together, this dish almost tastes like deconstructed ravioli. It’s bright green and punctuated with tender peas and creamy ricotta. Make some for dinner tonight?

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These stuffed shells are cheesy, saucy, and stuffed with the most delicious ricotta and spinach filling. I’m in love, and I think you will be, too. Speaking of love, they’re so pretty that you could serve these shells for a romantic Valentine’s dinner at home.

A few more reasons to love this recipe:

• It yields a lot of shells, so it’s perfect for serving a crowd.
• Leftovers are great for lunch, or you can freeze them for later.
• This recipe is relatively easy to make, with minimal chopping.

This stuffed shells recipe features simple and classic Italian ingredients. You’ll need jumbo shells, marinara sauce, ricotta cheese, mozzarella, a little Parmesan, garlic and seasonings.

To make this cheesy dish more redeeming, I added an entire pound of fresh greens! You can use fresh or frozen spinach or kale. The greens yield a gorgeous, vibrant green filling with a lovely, mild flavor. These stuffed shells are honestly the best I’ve ever had, by a long shot. Keep reading for some fun variations and tips.

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The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.

Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.

Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.

If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.

I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.

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As promised! This is the made-from-scratch version of the teriyaki stir-fry that my husband whipped up with our leftover veggies. He’s so good at improvising meals with what we have on hand.

I loved it, and decided to come up with my own homemade teriyaki sauce to replace the jarred kind. This dish is inauthentic (maybe we can call it Asian fusion), but definitely delicious and healthier than take-out.

This stir-fry has a lot going for it. It’s simple to make, especially if your sauce is ready to go. It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch.

You can change up this recipe however you see fit. You could substitute leftover brown rice for the noodles. Add crispy baked tofu, steamed edamame, scrambled eggs or a crispy fried egg for extra protein. How about a stir-fry for dinner tonight?

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Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta. I came up with this recipe six years ago for Free People’s blog, and it’s become one of my mom’s go-to potluck dishes. So, I thought I’d update it to meet my 2019 standards.

This salad is just the kind of meal I’m craving during this hot summer weather, and it would be perfect for your Fourth of July parties. If you’re looking for more Independence Day recipes, I’ve got you covered. I’ve listed a few of my other favorite salads below, too!

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Here’s my meatless version of classic chicken noodle soup, made with chickpeas instead of chicken! This soup is exactly what I want to eat when I’m feeling under the weather or craving some familiar, comfort food flavors.

It seems like everyone has caught at least one cold this winter season, me included. As a longtime vegetarian, I haven’t eaten chicken noodle soup in years.

Every time I get sick, I wonder why I don’t have a restorative soup recipe, but don’t have the energy to figure it out. Eventually, I get well again and move on to more exciting meals. So it goes.

We finally broke the cycle and I’m excited to share this recipe with you today. It’s the perfect meal to bring to your friend who isn’t feeling well, and it’s simple enough to pull together if you’re not feeling well yourself.

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Here she is, the lightened-up baked ziti of my dreams. This baked ziti has all of lasagna’s saucy, mozzarella-topped appeal, but is easier to pull off on a regular weeknight. Amen.

When I dreamed up this recipe, I wanted to replace some of the pasta with roasted vegetables. In the end, I was able to displace half of the ziti (8 ounces) with two pounds (32 ounces!) of vegetables.

I chose cauliflower, which develops the most irresistible golden edges as it roasts, red bell pepper and yellow onion. I love this combination, but you could easily use your favorite vegetables here.

It took me a while to find the perfect ratio of mozzarella, marinara, and ricotta (I actually used cottage cheese, more on that in a bit). I believe I’ve hit the nail on the head with the final recipe, and can’t wait to hear how it turns out for you.

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