Good recipes that combine pasta and vegetables include roasted vegetable pasta and ziti with portobello mushrooms, caramelized onions and goat cheese. Serve each recipe as a vegetarian main dish or a side dish for beef or chicken.
To make roasted vegetable pasta, bring a large pot of salted water to a boil. Combine 2 sliced zucchinis and 1 trimmed and cut asparagus on a baking sheet, toss with 1 1/2 tablespoons extra-virgin olive oil, salt and pepper and bake 20 minutes at 425 degrees Fahrenheit. In a skillet, cook 1 small diced onion for eight minutes in 1 1/2 teaspoons olive oil. Add 2 cloves thinly sliced garlic, cook 30 seconds, increase heat to medium-high and add 1 can diced tomatoes. Cook for 15 minutes, stirring occasionally, and remove from heat.
To the same skillet, add 1/2 cup Pecorino Romano or Parmesan cheese, stirring to blend well. While vegetables are cooking, add 9 ounces fresh linguine pasta to the boiling water and cook according to package directions. Reserve 1/2 cup of pasta cooking liquid and drain the rest. Add pasta and reserved liquid to the vegetables and stir to mix well.
Make the ziti recipe by cooking 3 chopped onions, 1 teaspoon salt and 1/2 teaspoon sugar in 1 tablespoon butter and 2 tablespoons olive oil. Stir and cook for 20 minutes until tender, and remove onions from the pan. In the same skillet, cook 1 pound chopped portobello mushrooms in 1 tablespoon each butter and olive oil for eight minutes. Return mushrooms to the pan and add 3 tablespoons chopped parsley and 1/4 teaspoon black pepper. Cook 3/4 pound ziti in boiling water for 13 minutes, reserving 3/4 cup of liquid.
Combine pasta, liquid, 1 tablespoon olive oil, 3 ounces goat cheese and 3 tablespoons Parmesan with mushroom mixture.