Lemon Shrimp Pea Pasta This lovely pasta is a family favorite – the kids love the light lemon flavor and I love that they chow down on the fresh veggies. You can use other types of pasta for variety, such as bow ties or keys. —Jennifer Fisher, Austin, Texas

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Citrus escalopes My husband and I love to eat seafood at least once a week. Orange and lemon juice give the scallops a tangy flavour. —Sherry Hawthorne, North Canton, Ohio

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Bucatini with Sausage and Kale Time was short but I wanted to make an elegant dinner for me and my husband. That night, we ate this simple spicy sausage and local cabbage noodle. —Angela Lemoyne, Howell, New Jersey

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Spinach and Bow Tie Salad With pasta salad, it’s easy to change up the ingredients. We like to add roasted chicken and pine nuts, and sometimes we substitute black beans for chickpeas. —Julie Kirkpatrick, Billings, Montana

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Fresh No-Cook Tomato Sauce – Try this sauce some time when you have a box of pasta or a store-bought pizza crust and need a sure topping. Dinner is served. —Julianne Schnock, Home Designer’s Taste

Farmers Market Orzo Salad Orzo is a small rice-shaped noodle. We use it as a base for vegetables, lemon vinaigrette, and cheeses like mozzarella, feta, and smoked gouda. —Heather Dzotto, Raleigh, North Carolina

Linguine with Broccoli Rabe and Pepper Broccoli Rabe is one of my favorite vegetables. You can multitask as it cooks right with pasta. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware

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Artichoke and lemon pasta While cruising in the Mediterranean, we tasted artichoke and lemon pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas

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Garden Vegetable Primavera Although I enjoy this dish year-round, it’s even more special when I use my garden to supply vegetables. A splash of white wine and a sprinkling of fresh basil add real flavour. I’ve also roasted vegetables and mixed in chicken breasts with delicious results. —Carly Curtin, Ellicott City, Maryland

More lemon helped me cut back on the calories in our favorite shrimp recipe. For those who want to indulge, pass around the Parmesan cheese. – Ann Sheehy, Lawrence, Massachusetts

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For special days, I make these mac and cheese loaded with chicken and all kinds of veggies. Want a vegan version? Use vegetable broth and chickpeas. —Liz Belleville, Havelock, North Carolina

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One-Pot Chicken Pesto Pasta When my garden basil turns nuts, I make pesto and keep frozen in small containers to seize the opportunity, like this one-pot chicken pesto pasta recipe. —Kimberly Fenwick, Hobart, Indiana

Garden Bow Tie Salad Originally a vegetable dish, I added pasta to this salad for family and church gatherings. Try adding sliced ​​mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama

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I love to do this when summer is in full swing and the vegetables are at their best. You can substitute almost any vegetable that is in season and in my house, this dish isn’t nearly the same. —Terr Palchowski, Sausalito, Calif

Asparagus ‘n’ Shrimp with Angel Hair We’ve all heard that the way to a man’s heart is through his stomach, so when I’m planning a romantic dinner, shrimp pasta with angel hair is a dish I love to serve. It’s easy on the budget and converts perfectly for two people. —Shari Neff, Takoma Park, Maryland

Orzo with peppers and spinach: Bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folic acid and iron. And what a flavor and bright color it is! —Tammy Kittenbach, Gersville, Illinois

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Avocado and Artichoke Pasta Salad: Lime juice, a sprinkle of cilantro, and a little avocado make this creamy and delicious pasta salad. —Kari Farias, Oak Ridge, New Jersey

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Spicy Fresh Seafood Cioppino Using a prepared pasta sauce, makes this one-pot dinner delicious and hot. —Doris Mancini, Port Orchard, Washington

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Lemon Chicken Pasta – My grandmother made chicken wings and served them with rice. To speed things up, I cook chicken breasts in lemon and serve them over capellini pasta. —Eileen Rivera, Bronx, New York

Panzanella Pasta We take classic panzanella ingredients like tomatoes, peppers, and ripe olives and stir them together with hot noodles for a delicious pasta dish. My kids especially love the crispy toast. — Ashley Pierce, Brantford, Ontario

Shrimp Pasta Primavera They say the way to a man’s heart is through his stomach. So when I invite that special man over for dinner, I love to cook something equally wonderful. This well-seasoned pasta dish has plenty of flavor, and won’t hurt your budget! —Shari Neff, Takoma Park, Maryland

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Summer Garden Pasta with Chicken Sausage For a backyard bash, I do the busy work before the guests arrive, so all I have to do is pour the drinks, cook the pasta, and grill the sausage. —Karie Houghton, Lynnwood, WA

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Vegetable Orzo Salad All you want is a tangy lemon dressing over cold orzo and vegetables in a light side dish. —Terry Crandall, Gardnerville, Nevada

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Chicken Artichoke Pasta Here’s a colorful and flavorful chicken dish that’s easy enough for weeknights, but special enough for guests. Oregano, garlic, and a light wine sauce add great flavor. —Kathy Dick, Roanoke, Virginia

Parmesan Pea Pasta – My family loves pasta! This simple dish is always a hit, especially during spring when sugar snap peas are the cutest. To keep us from falling into a rut, I switch flavors. —Crystal Jo Bruns, Elif, Colorado

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Homemade Antipasto Salad: This colorful antipasto salad is a delicious crowd-pleasing salad. Guests love the homemade marinade, which is a nice change from the Italian bottled. – Linda Harrington, Windham, New Hampshire

Chicken and Spinach Tortellini Salad: Not only is this attractive salad easy to make, but it’s also delicious, light, and filling. – Michelle Ashton, St. John’s, AZ

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