Our first meatless recipe is from the queen of Italian cuisine, Giada de Laurentiis. Her Rigatoni with Eggplant Puree offers the best of an in-season favorite and because the veggies are all pureed, you can introduce this dish to any picky eaters in the family, without breaking a sweat!
Need something with a little more zing? Then try this Spring Vegetable Fried Rice recipe by Laura B. Russell. Don't let the name fool you though, all veggies in this dish can easily be found at your local grocery store, year round. Or if you want to shop at the farmer's market and only want to use in season goods, substitute the vegetables for what is available in your area.
Spinach and artichoke go together like peanut butter and jelly. So for this next dish, why not go with such a winning combination? Spinach Artichoke Pasta offers the creamy goodness you know and love from the traditional dip, but add some cayenne pepper for a little kick and this pasta dish will have you making it over and over for your family.
And if you're feeling just a little guilty for consuming all these carbs, don't be afraid to make the switch from regular pasta to whole wheat. Or for today's Spring Vegetable Fried Rice, use brown rice or even quinoa as a healthy substitute.