Linguine

The pasta is extra flavorful because it's cooked in the herb broth. Serve with warm rustic bread.

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

Mixing aromatic herbs like mint and basil with asparagus and peas creates a beautiful green dish. Salty feta sparks it up.

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

This dish is great alongside the Lemony Chicken Milanese .

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

This hearty — and heart-healthy — pasta comes together in a flash. Mangia! Puttanesca may sound like an Italian specialty to slave over, but don't be intimidated — you can make this sauce in minutes. Michael Collins, chef and co-owner of the Green Emporium in Colrain, Massachusetts, designed this dish, which marries old-world flavor with modern-day convenience. Its healthy ingredients — lycopene-loaded tomatoes, heart-smart olive oil, exotic olives, and capers — are as easy to keep on hand as that emergency jar of sauce.

Eastern expert: Ming Tsai, chef-owner of Blue Ginger in Wellesley, Massachusetts, star and creator of the show East Meets West With Ming Tsai on the Food Network. What you'll love: The fresh and healthy idea of combining raw greens with pasta. Said one taster, "I'd never thought to do that before, but I'd do it again."

Lightly frying the zucchini for this dish is the only step that takes a bit of time. And the result is wonderful; the thin slices, accented with garlic, mint, and lemon, meld perfectly with the pasta.

Improv: Try mussels instead of clams; substitute basil for the parsley.

Avgolemono, the tangy Greek sauce of egg yolks and lemon, combines with pasta and veggies for a twist on carbonara.