Ingredients – 4 carrots, cut into 1-inch pieces – 2 Vidalia onions, or 1 small yellow onion, cut into 1-inch pieces – 5 small pattypan squash, sliced in half – 2 small zucchini, cut into 1-inch pieces – 10 cherry tomatoes – 1 tablespoon extra-virgin olive oil, more for drizzling – 1 tablespoon sherry vinegar – 2 garlic cloves, minced – ½ teaspoon herbes de Provence

– Leaves from 8 sprigs fresh thyme, more for garnish – 1 16-ounce package brown rice penne pasta – ½ cup crumbled feta cheese – ½ cup fresh basil, more for garnish – Juice of ½ small lemon, more if desired – Pinches of red pepper flakes – Sea salt and freshly ground black pepper Instructions – Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. 

Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, 

or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside. – In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables. – Prepare the pasta according to the instructions on the package, cooking until al dente. 

Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat. – Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired. – Garnish with more fresh herbs and a generous drizzle of olive oil.

Ingredients – 8 roasted baby artichokes, halved or quartered – Lemon Butter Sauce – 8 ounces spaghetti or linguine pasta – 2 tablespoons chopped parsley – ¼ teaspoon sea salt, more to taste – Freshly ground black pepper – ½ cup reserved pasta water – ¼ cup pine nuts – ⅓ cup fresh mint leaves, for garnish – Lemon wedges, for serving – Pecorino cheese, for serving, optional

Instructions – Prepare the artichokes and the lemon butter sauce. – Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining. – Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy.

Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.

Ingredients – 2 tablespoons extra-virgin olive oil – 16 ounces cremini mushrooms, de-stemmed and sliced – 8 ounces Spaghetti, plus ⅓ cup reserved pasta water – 2 garlic cloves, minced – ¼ cup dry white wine (such as chardonnay or pinot grigio) – ¼ to ⅓ cup cashew cream (below) – ⅓ cup chopped fresh tarragon – ⅓ cup chopped fresh chives – ⅓ cup shaved Parmigiano Reggiano cheese

– Sea salt and freshly ground black pepper savory cashew cream (this makes extra)* – ⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream) – ½ clove garlic (a small one) – ½ teaspoon fresh lemon juice – ¼ teaspoon dijon mustard – ⅛ teaspoon sea salt Instructions 1. Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. 

(note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream). 2. In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes. 3. Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.

4. To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes. 5. Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.

Notes To make this vegan, skip the cheese and and serve with a few drizzles of balsamic vinegar. Change up the herbs: rosemary and/or sage would be delicious here, but add those heartier herbs to the pan as you add the mushrooms so that they'll cook more than the softer herbs.