2 flavourful pasta recipes you've got to try

Pasta is a delicious meal option whether you're eating alone or cooking for a group. These simple recipes contain an extra boost of healthy vegetables.

Here's an easy way to include more garlic in your diet and give your immune system a helping hand.

• Preparation: 15 minutes.
• Cooking time: 45 minutes.
• Serves 8.

Ingredients:

• 500 g (1 lb) penne or rigatoni pasta
• 15 ml (1 tbsp) olive oil
• 6 cloves garlic, thinly sliced
• 250 g (1⁄2 lb) frozen chopped spinach, thawed and squeezed dry
• 750 ml (3 c) prepared tomato sauce
• 250 ml (1 c) reduced-fat ricotta cheese
• 250 ml (1 c) shredded reduced-fat mozzarella cheese
• Kalamata olives, for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Lightly coat a large baking dish with non-stick cooking spray.
2. Cook penne in a large saucepan of lightly salted boiling water until tender, following package instructions.
3. Heat oil in a medium non-stick frying pan over medium-low heat. Add garlic. Sauté until golden, about five minutes. Add spinach and heat through for about five minutes.
4. Transfer to a large bowl. Stir in tomato sauce and ricotta.
5. Drain penne and add to bowl. Combine well. Transfer to baking dish. Top with mozzarella. Cover with aluminum foil.
6. Bake for 25 minutes. Remove foil. Bake until lightly golden, or about 10 minutes. Garnish with olives.

Each serving contains:

• 341 calories
• 17 g protein
• 8 g fat (including 4 g saturated fat)
• 18 mg cholesterol
• 53 g carbohydrates
• 4 g fibre
• 810 mg sodium

Old-fashioned comfort food gets a flavour and vitamin boost from grated carrots and sliced tomatoes.

• Preparation: 15 minutes.
• Cooking time: 30 minutes.
• Serves 8.

Ingredients:

• 500 g (1 lb) elbow macaroni
• 45 ml (3 tbsp) vegetable oil
• 4 scallions, coarsely chopped
• 1 ml (1⁄4 tsp) salt
• 30 g (1⁄4 c) all-purpose flour
• 1 L (4 c) low-fat (1%) milk, warmed
• 30 ml (2 tbsp) Dijon mustard
• 750 ml (3 c) coarsely grated reduced-fat sharp cheddar cheese
• 125 ml (1⁄2 c) grated parmesan cheese
• 1 medium carrot, peeled and coarsely grated
• 2 medium tomatoes, cored and sliced
• 250 ml (1 c) fresh whole wheat breadcrumbs

Instructions:

1. Cook macaroni in a large saucepan of lightly salted boiling water until al dente, following package instructions. Drain well, then return to pot.
2. Heat oil in a large non-stick saucepan over medium heat. Add the scallions and salt. Cook, stirring occasionally, for three minutes. Gradually stir in flour. Cook one minute.
3. Gradually stir in 250 millilitres (one cup) milk until thoroughly blended, then gradually mix in the remaining milk. Bring to a boil. Lower heat and simmer, stirring, until lightly thickened, or two to three minutes.
4. Remove from heat. Stir in mustard, cheddar and half the parmesan.
5. Preheat oven to 190°C (375°F). Lightly coat a 33 by 23 by 5 centimetre (13 by 9 by 2 inch) baking dish with non-stick cooking spray.
6. Fold sauce into the macaroni. Transfer mixture to baking dish. Place the tomatoes in single layer over the top. Combine remaining parmesan and breadcrumbs; sprinkle over tomatoes.
7. Bake until the filling is bubbling and the topping is lightly browned, or about 20 minutes. Let stand 10 minutes and serve.

Each serving contains: 

• 502 calories
• 26 g protein
• 19 g fat (including 9 g saturated fat)
• 39 mg cholesterol
• 60 g carbohydrates
• 3 g fibre
• 862 mg sodium

Pasta is the ultimate comfort food. Try these delicious recipes today for a flavourful meal that's sure to impress.