Name: Shrimp and Penne Primavera
Yield: Makes 4 servings
Ingredients: 6 sun-dried tomato halves; 12 oz penne pasta; 1 tbsp olive oil; 1 lb shrimp, shelled and deveined; 1 medium red onion, thinly sliced; 2 medium green bell peppers, cored, seeded and thinly sliced; 3 cups broccoli florets; 2 cloves garlic, peeled and minced; 1 tsp dried oregano; 1 cup artichoke hearts in brine, drained and quartered; 2 medium tomatoes, cut into thin wedges; 1 tbsp minced fresh basil; 1 tbsp minced fresh parsley

Pasta's reputation — restored!

With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals — plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Recipe notes

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