Source: Buitoni

If you’re looking for new ways to enjoy the delightful flavors of veggies, you may find inspiration in unexpected places. Pasta provides the perfect backdrop for a medley of your favorite garden flavors, but you can take those dishes to a whole new level with a little update to your everyday meal.

Building your dish around flavored pasta allows you to instantly create layers of deliciously palate-pleasing tastes and textures. One way to brighten up your flavor is with new Buitoni vegetable-infused pasta, which is inspired by the abundant gardens of Italy.

This unique style of pasta is created by folding real vegetables into the dough for a visually stunning pasta. For example, the pasta in this recipe for Red Pepper Ravioli with Pan-Roasted Corn features pureed sweet red pepper incorporated directly into the dough for a rich combination of color and flavor.

Find more ideas to enhance your everyday meals at

Red Pepper Ravioli with Pan-Roasted Corn

Prep time: 10 minutes

Total time: 30 minutes

Serves: 4

1     package (9 ounces) Buitoni Refrigerated Sweet Bell Pepper & Roasted       

       Chicken Ravioli

3     tablespoons extra-virgin olive oil, divided

2     tablespoons unsalted butter, divided

      Sea salt and ground black pepper

1 1/2     cups frozen corn, thawed

1-2     cloves garlic, finely chopped

2     tablespoons torn fresh basil leaves

1/4     cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Prepare pasta according to package directions, reserving 1 cup cooking water. Transfer pasta back to saucepan; add 1 tablespoon oil and 1 tablespoon butter. Season with salt and pepper. Cover and keep warm.

In large skillet over medium heat, add remaining 2 tablespoons oil with remaining 1 tablespoon butter. Add corn; cook without stirring 10 to 15 minutes or until brown around edges. Add garlic; cook, stirring occasionally, 1 minute or until corn is uniformly browned. Stir in 1/2 cup reserved cooking water. Cook 2 minutes, stirring to loosen brown bits.

Pour corn mixture over pasta; toss gently to coat. Add remaining pasta water if needed. Season with salt and pepper. Sprinkle with basil. Serve with cheese.

Ravioli with Brown Butter and Asparagus

Prep time: 5 minutes

Total time: 15 minutes

Serves: 8

1     package (18 ounces) Buitoni Refrigerated Three Cheese Asparagus Ravioli 1/2     pound thin asparagus, cut into 2-inch pieces (tough ends discarded)

4     tablespoons unsalted butter

      Sea or kosher salt to taste

1/4     teaspoon crushed red pepper flakes

2     tablespoons Buitoni Refrigerated Freshly Shredded Parmesan Cheese

2     tablespoons chopped fresh parsley, chervil or basil

Prepare pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.

In medium saucepan over medium heat, melt butter, whisking occasionally, until butter solids turn golden brown. Season with salt and red pepper flakes; add asparagus and cooked pasta. Toss gently to coat.

Top with cheese and parsley. Serve immediately.