5 primavera spring Recipes

whole weat rigatoni pasta or 6 oz whole wheat linguine, dried ancho chiles or 1 small pasilla chili pepper, diced unpeeled eggplant (1/2-inch cubes ), olive oil, yellow onion, coarsely chopped, yellow bell peppers or 1 orange bell pepper, coarsely chopped, garlic cloves, sliced, stewed tomatoes, undrained, coarsely chopped, mesclun or 1 cup mixed spring salad greens, packed, fresh thyme or 1 tsp lemon thyme, chopped, salt, black pepper , freshly gound (optional)

uncooked fettuccine pasta or 8 oz spaghetti, asparagus, trimmed and cut into 1 inch pieces, red bell pepper, cut into short thin strips (or any other color ), carrots, shredded, garlic cloves, minced, olive oil, parmesan cheese, freshly grated (optional), salt and pepper

zucchini, broccoli florets, raw olives, rinsed and sliced, sundried tomatoes, fresh shitake or crimini mushrooms, basil, chopped, oregano, chopped, balsamic vinegar, olive oil, salt and pepper to taste, an avocado, thinly sliced, red pepper

quinoa, water, extra-virgin olive oil, chopped red onion, asparagus , woody ends snapped off and discarded, spears cut into 1-inch pieces, garlic cloves, finely chopped, fresh peas or 1 cup frozen baby peas, thawed, shredded cooked chicken, sliced baby spinach leaves, sea salt & freshly ground black pepper