Published on December 6th, 2010 | by Rachel Shulman2
Healthy Pasta Recipes for Winter
Just because tomatoes, eggplant, peppers, and zucchini are no longer in season doesn’t mean you can’t make a fabulous vegetable-based pasta.
You can turn almost any vegetable into a pasta sauce, including winter vegetables. Here are some of my favorite pasta and winter vegetable combinations:
- Linguine with Slow-Cooked Onions and Olives – When cooked slowly, onions caramelize into sweet, melt-in-your mouth morsels that pair perfectly with salty olives.
- Whole Wheat Spaghetti with Leeks and Chile – Leeks cook down into sauce in no time. Nutty whole wheat pasta and dried hot chiles enhance their sweet flavor.
- Penne with Fresh and Dried Mushrooms – Dried wild mushrooms like black trumpets enhance the taste of ordinary white button mushrooms.
- Linguine with Braised Savoy Cabbage and Roasted Garlic – Braised cabbage makes a rich, buttery pasta sauce.
- Whole Wheat Farfalle with Roasted Potatoes – The nutty flavor of whole wheat pasta complements tender browned potatoes.
- Penne with Winter Squash – Winter squash has such a long storage life that you could make pastas with it until spring-time. My favorite combo is butternut squash with hot red pepper flakes and nutmeg. The sauce is sweet, hot, and spicy – perfect for a cold day.
- Ziti with Roasted Carrots, Capers, and Herbes de Provence – Dried Herbes de Provence provide fresh-herb flavor even in the middle of winter. Goat cheese is a nice addition here.
- Whole Wheat Farfalle with Lentils and Kale – Kale is already a superfood, but pair it with lentils and whole wheat pasta and you’ll have an incredibly healthful dish.
- Soba Noodles with Chard and Oranges – Check out my recipe here.
- Spaghetti with Tomato Sauce – Make the sauce from San Marzano tomatoes that were frozen or canned during the peak of their season
Use the buttons to connect with EDB on some of your favorite social networks!