Pretty, Quick-Toss Pastas

Take a breather from that jar of marinara and freshen up your dishes with seasonal vegetables and lightweight sauces in these three tasty recipes!

Roasted Vegetable Gnocchi with Spinach-Herb Pesto
Roasted Vegetable Gnocchi with Spinach-Herb PestoRoasted Vegetable Gnocchi with Spinach-Herb Pesto
Ingredients
6
yellow squash (about 1 1/4 lb.)
8
sweet mini bell peppers
2 tablespoons
olive oil
1 teaspoon
salt
1/2 teaspoon
coarsely ground pepper
1
(16-oz.) package gnocchi*
Spinach-Herb Pesto

1/2
(5-oz.) package baby spinach
1/4
to 1/3 cup (1 to 1 1/2 oz.) freshly shredded Parmesan cheese

Preparation
1. Preheat oven to 425°. Cut squash into 1-inch pieces. Cut bell peppers in half lengthwise; remove seeds. Stir together squash, bell peppers, oil, salt, and ground pepper. Arrange vegetables in a single layer on a jelly-roll pan, and bake 15 minutes. Stir and bake 5 minutes or until tender and golden.
2. Cook gnocchi according to package directions in a Dutch oven; drain. Return to Dutch oven. Add Spinach-Herb Pesto to gnocchi, and toss to coat. Add squash mixture and spinach, and gently toss to combine. Sprinkle with Parmesan cheese. Serve immediately.
*Medium-size pasta shells may be substituted.
Note: We tested with Gia Russa Gnocchi With Potato.


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Green Bean Pasta Salad with Lemon-Thyme Vinaigrette Green Bean Pasta Salad with Lemon-Thyme VinaigretteGreen Bean Pasta Salad with Lemon-Thyme Vinaigrette
Ingredients

12 ounces
uncooked casarecce pasta*
1/2 pound
haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon
fresh thyme
5 teaspoons
lemon zest, divided
1/4 cup
finely chopped roasted, salted pistachios
2 tablespoons
Champagne vinegar
1 tablespoon
minced shallots
1
garlic clove, minced
1 teaspoon
salt
1/2 teaspoon
freshly ground pepper
5 tablespoons
olive oil
1 1/2 cups
loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese


Preparation
1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.
*Penne pasta may be substituted.
Note: We tested with Whole Foods Market Organic Casarecce pasta.
Tip: Test pasta for doneness by taking a bite. It should be slightly chewy with a tiny white speck in the center.


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Shrimp Destin Linguine
Shrimp Destin LinguineShrimp Destin Linguine
Ingredients
1 1/2 pounds
unpeeled, large raw shrimp (2 1/25 count)
1
(9-oz.) package refrigerated linguine
1/4 cup
butter
1/4 cup
olive oil
1/4 cup
chopped green onions
2
garlic cloves, minced
1 tablespoon
dry white wine
2 teaspoons
fresh lemon juice
1/2 teaspoon
salt
1/4 teaspoon
coarsely ground pepper
1 tablespoon
chopped fresh dill
1 tablespoon
chopped fresh parsley

Preparation

1. Peel shrimp, leaving tails on, if desired. Devein, if desired.
2. Prepare pasta according to package directions.
3. Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
4. Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.
Tip: When preparing pasta, toss with tongs to mix ingredients quickly and efficiently. Using a spoon can make the pasta sticky.

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