Serves 4Ingredients1 bunch asparagus, trimmed and cut into thirds 250 g peas or sugar snap peas 150 g edamame 500 g penne pasta (choose whole-wheat, spinach or brown pasta as a better choice) 3 tbsp olive oil 60 g grated parmesan cheese Salt and pepper to tasteExtra: Add a spoon of pestoDirectionsBring a large pot of lightly salted water to the boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer vegetables to a large bowl and set aside. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Drain. Place pasta in the bowl with asparagus and peas. Toss with olive oil, parmesan, salt and pepper (add the extra pesto if desired).

Serves 4Ingredients300 g carrots, cubed 150 g celery, chopped 200 g canned tomatoes 150 g red onion, chopped 250 g cabbage, chopped 100 g patty pan squash, diced 5 ml garlic 625 ml vegetable stock 100 g corn kernels 100 g baby marrow zucchini, diced 400 g canned butter beans, rinsed 250 ml pasta, uncooked.DirectionsIn a pot, combine all the ingredients except corn, baby marrows, butter beans and pasta. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Add the corn, baby marrows, butter beans and pasta. Simmer for about 10 to 20 minutes until the vegetables are tender and the pasta is cooked. Season with salt and pepper to taste. Serve and enjoy!