Whole Wheat Pasta

Pesto is traditionally made with basil, but here, asparagus does the heavy lifting.

The spicy chorizo and hearty kale make this a great wintery pasta dish.

An updated pasta salad--whole-wheat spaghetti served at room temperature with sauteed tofu, cucumbers, scallions, and an Asian dressing--makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.

Roasted asparagus is a wonderful side dish on its own, but combined with the usual pesto ingredients it makes for a surprising sauce that stands up to the nutty flavor of whole-wheat pasta. If you make extra pesto, freeze it in ice cube trays for year-round access to the classic flavor of spring.

Slow roasting the cherry tomatoes gives them lots of extra flavor.

This smoked salmon pasta has lots of bright lemon flavor that lightens the whole-wheat pasta.

Black garlic has a nutty and slightly fermented flavor that complements the rich creamy fennel.

Toasted hazelnuts add a little crunch to this rich and satisfying pasta dish.

Tossed with sweet acorn squash and roasted tomatoes, this whole wheat pasta from Eric Chopin is packed with fiber and vitamins A and C. Olives and toasted pine nuts add heart-healthy fats.

Find the best tomatoes you can for this effortless pasta dish. Head to the local farmers' market for in-season tomatoes.

Garlic is used two different ways in this dish. The intense garlic bite is great with the sturdy flavors of whole-wheat spaghetti.

Feel free to substitute or add whichever seasonal vegetables you have on hand for this easy primavera dish.

Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.

A Middle Eastern version of the spaghetti with meat sauce we all know and love, this pasta should find a ready audience. It's good with macaroni or with plain spaghetti.

The Hog Island Oyster Company, located near Point Reyes Station, supplies the Bay Area with local farm-raised Manila clams year-round; in other parts of the country, littleneck clams are easier to find. The juices of these small, quick-cooking clams enrich the anise-scented white wine broth here.

Maria Helm Sinskey loves the fruity, spicy flavor of Calabrian chiles in this earthy pasta dish; they usually come lightly brined and packed in oil and are available at Italian markets and from dipaloselects.com. If you can't find them, substitute any chile packed in oil or just crushed red pepper.

Top Chef finalist Mike Isabella makes both the silky whole wheat pasta and the simple arugula pesto topping, then finishes the dish with cherry tomatoes.

Pancetta and an almond-arugula pesto make this whole-wheat pasta dish especially luscious.