Toss cooked pasta with homemade or store-bought pesto sauce, halved cherry tomatoes, and fresh mozzarella balls.
Sauté sliced mushrooms in garlic and butter until golden brown, then toss with cooked fettuccine and a creamy Alfredo sauce made with heavy
Roast a medley of vegetables (such as bell peppers, zucchini, eggplant, and cherry tomatoes) with olive oil, garlic, and herbs until.
Fill cooked pasta shells with a mixture of ricotta cheese, spinach, garlic, and herbs, then top with marinara sauce and mozzarella cheese.
Sauté asparagus spears and peas in olive oil with garlic, lemon zest, and red pepper flakes until crisp-tender.
Sauté cauliflower florets in olive oil with garlic and pancetta (or vegetarian bacon) until golden brown.
Cook store-bought or homemade butternut squash ravioli until al dente, then toss with brown butter sauce infused.
Layer cooked lasagna noodles with sautéed mushrooms, spinach, ricotta cheese, marinara sauce, and mozzarella cheese.
Sauté a variety of seasonal vegetables (such as bell peppers, broccoli, carrots, and snap peas) in olive oil with garlic and herbs until crisp-tender.
Toss cooked linguine with a simple sauce made with ripe tomatoes, garlic, olive oil, fresh basil, and a sprinkle of Parmesan cheese.