Meatballs and melty cheese are great, but pasta night doesn’t have to be all about them. (It doesn’t even have to be about gluten anymore.) Pasta can be a great vehicle for: veggies. These three vegetable-forward recipes do it right. An Alfredo-esque cauliflower “cream” sauce paired with springy veg. A rich eggplant ragout that melds the best flavors of French and Italian cuisine. And a super simple formula for a weeknight pasta that involves lots of garlicky broccoli.
Whether you’ve got greens in the fridge you need to use up, or you made it through breakfast and lunch without eating any discernable vegetables, you can quickly and easily make up at decent part of your 5 A Day with any of these bowls of pasta. (We also think they can warm the soul a bit.)
This eggplant ragout of sorts is a mash-up of French ratatouille and Italian caponata. It’s got ratatouille’s sweetness from bell peppers and tomatoes and caponata’s signature tang and brininess from capers and olives. We also added a handful of greens to make it feel like a complete meal.
From our food editor Caitlin O’Malley: “I make a version of this pasta a few times a month. My simple formula is some kind of brassica + garlic + anchovies + chilies + lemon + pasta. For the brassica, I use broccoli, kale, cabbage, or cauliflower. For this version, I went all out, with three members of the brassica family. They all add a uniquely assertive savory flavor.”