Here, the three colors come from the combination of veggies. You can mix any three colors you like.
Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts
This fresh and wholesome dish can be easily adapted to suit a variety of audiences. Perfect for left overs and on the go!
Risotto with Broccoli, Peas, Zucchini and Carrots
Bursting with great vegetable flavors, the creamy vegetarian risotto makes a great spring dinner.
Grown-Up Mac and Cheese
Though it takes a little more foresight to make mac and cheese from scratch, you’ll be so glad you did. This one is baked stovetop and finished under the broiler for a bubbly top without all the fuss.
Tomato Pasta Salad
Use as many different kinds of tomatoes as you can find in this terrific tomato and pasta salad.
Orrecchiette with Broccoli Rabe, Ricotta, and Sausage
Just a tiny bit of sausage adds a disproportionate amount of flavor here. Choose sweet or hot, depending upon your tolerance.
Cauliflower Mac and Cheese
The best thing about this yummy, cheesy pasta and cauliflower dish is that it comes together so fast.
Bow Tie Pasta Salad with Sun-Dried Tomato Vinaigrette
This Bow Tie Pasta Salad is an excellent vegetarian dish on a buffet table. Make the vinaigrette up to a week ahead.