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Calories from fat: 45

Total fat: 5

Saturated fat: 1 g

Trans fat: 0 g

Fiber: 11 g

Protein: 14 g

Cholesterol: 0 mg

Sodium: 610 mg

Vitamin A: 45%

Vitamin C: 150%

Calcium: 10%

Iron: 30%

Let’s start this pasta chapter off fresh and simple. Primavera means “early spring,” and spring means veggies! Or something like that. Roasting coaxes so much flavor out of summer’s early harvest veggies, so very little herbs and spices are needed. Cherry tomatoes burst just a bit while roasting, creating just enough saucy juice to make this dish work. A splash of balsamic vinegar at the end brings everything together. I love the fun shape of fusilli here and how its curves soak up flavor.

½ pound whole wheat fusilli

1 pound zucchini, sliced ¼ inch thick

1 pound yellow squash, sliced ¼ inch thick

½ pound asparagus, coarse ends discarded, cut into 1-inch

pieces

1 red bell pepper, seeded and sliced ¼ inch thick

1 small red onion, cut into ¼-inch-thick half-moons

1½ cups cherry tomatoes

6 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 tablespoon olive oil

1 teaspoon salt

Freshly ground black pepper

2 tablespoons balsamic vinegar

Fresh basil, for garnish (optional)

Preheat the oven to 450°F. Line two large baking sheets with parchment paper and mist with nonstick cooking spray.

Place all the veggies in a large mixing bowl along with oregano and thyme. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss, making sure all the veggies are coated. Place the veggies in a single layer on both pans. Bake for 15 minutes on separate racks, remove them from the oven, and flip the veggies. You don’t have to be too precise about this; just take a minute to do your best. Now is also a good time to boil water for the pasta. Place the veggies back in the oven, putting the pan that was on the top rack on the bottom and vice versa. Bake for 15 more minutes, or until tender. The asparagus tips should be frizzled, the zuke should be tender, and the tomatoes should be bursting. While the veggies are finishing their roast, cook the pasta according to the package directions, drain in a colander, and set aside.

BULK IT UP

Chickpeas would be great here. just place 1½ cups on a baking sheet in the last 5 minutes of cooking. Or you can top with Baked Tofu (page 144) or Red Wine & Kalamata Tempeh (page 157).

Once the veggies are done, transfer them back to the big mixing bowl. This should be easy to do by just lifting the parchment and sliding them in. Toss with the balsamic vinegar.

Add the fusilli and toss to coat. Taste for salt and pepper and serve, topping with fresh basil if desired.

Pasta con Broccoli

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF LINGUINE)

PER SERVING

(¼ RECIPE):

Calories: 300

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 54 g

Fiber: 7 g

Sugars: 5 g

Protein: 12 g

Cholesterol: 0 mg

Sodium: 470 mg

Vitamin A: 10%

Vitamin C: 140%

Calcium: 10%

Iron: 15%

Or maybe I should call this Broccoli con Pasta? Meat eaters are fond of saying things like, “You don’t crave broccoli the way I crave steak!” But I think the ferocity with which I devour a stalk of broccoli deserves its own two-part special on Animal Planet. I make this dish for my sister who likes very simple food: plain bagels and pretzels without salt (weirdo). She almost always orders Pasta con Broccoli when we go to Italian restaurants, while everyone else fills up on big sloppy dishes covered in red sauce. I used to raise my eyebrows at her, but somehow always end up taking a bite that turns into ten bites until she gets mad at me. What I’m saying is simple food can be the best kind, and these days a big old bowl of Pasta con Broccoli is perfect comfort food.

I make mine just a bit spicy with crushed red pepper and ground black pepper, but adjust as you see fit. Traditionally the dish is drowning in olive oil; here, we use just a bit for sautéing the garlic and