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" Between picking up the kids at soccer practice and helping them with their homework, there isn&amp;#039;t always much time left for dinner prep. Luckily, we&amp;#039;ve got some pasta recipes you can get on the table in 20 minutes or less\u2014even before the whole family gathers hungrily in the kitchen. Our flavorful sauces are so quick to prepare that by the time the noodles cook your work will be done. We&amp;#039;ve covered all the bases: From Creamy Bow-ties with Broccolini and Ham to Garlic Shrimp with Angel Hair, there&amp;#039;s sure to be more than one recipe here that will strike your family&amp;#039;s fancy on those busy weeknights. We guarantee that with these speedy suppers, you&amp;#039;ll be earning your family&amp;#039;s thumbs up before the final spin on Wheel of Fortune.  Spaghetti Verde Serves 4 Active Time: 10 minutes Total Time: 20 minutes Ingredients 12 oz whole-wheat spaghetti 8 oz asparagus (about 1\u20442 bunch), trimmed and cut in bite-size pieces 4 oz sugar snap peas, trimmed, halved 1 cup frozen peas 1 Tbsp olive oil 1\u20442 cup minced shallots 1 medium zucchini, halved and sliced 1\u20444 tsp each salt and pepper 1 cup reduced-sodium chicken broth Garnish: snipped chives, grated Parmesan Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done. Add frozen peas, then drain. 2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add shallots; saut\u00E9 2 minutes. Add zucchini, salt and pepper; cook 5 minutes until zucchini is crisp-tender. Add broth; heat. 3. Return pasta and vegetable mixture to pasta pot. Add zucchini mixture and toss to mix and coat. Sprinkle servings with chives and Parmesan.  Per serving: 394 g pro, 17 g car, 77 g fiber, 5 g fat (1 g sat fat), 322 mg sod   Pesto Pasta with Grilled Chicken Serves 6 Active Time:  8 minutes Total Time:  20 minutes Ingredients 1 lb cavatappi or other pasta 12 oz chicken breast cutlets Olive oil cooking spray 1\u20444 tsp each salt and pepper 1 tub (6 to 7 oz) cilantro or basil pesto 1 cup jarred roasted peppers (preferably red and yellow), drained, cut in strips 1 cup halved grape tomatoes Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining. 2. Meanwhile, heat stovetop grill pan. Coat chicken with cooking spray and sprinkle with salt and pepper. Grill chicken 4 to 5 minutes, turning once, until cooked through. 3. Cut chicken into strips. Add to drained pasta along with pesto, peppers, tomatoes and about 1\u20442 cup pasta cooking water (or more if desired). Toss to mix and coat.  Per serving: 507 cal, 27 g pro, 61 g car, 4 g fiber, 17 g fat (4 g sat fat), 41 mg chol, 543 mg sod  Creamy Bow-Ties with Broccolini and Ham  Serves 4 Active Time:  6 minutes Total Time: 18 minutes Ingredients 12 oz bow-tie (farfalle) pasta 1 bunch broccolini (12 oz), cut into thirds (or broccoli, cut into florets) 2 Tbsp butter 1 medium onion, diced 1 cup half-and-half 1\u20444 tsp each salt and pepper 8 oz cooked ham, cut into strips Grated Parmesan Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccolini to water the last 3 minutes of cooking. Reserve about 1 cup of cooking water before draining. 2. Meanwhile, heat butter in medium skillet over medium-high heat until melted. Add onion; saut\u00E9 4 minutes or until soft. Add half-and-half, salt and pepper; simmer, uncovered, 3 minutes or until slightly thickened. 3. Add ham, cover and cook until heated through, about 1 to 2 minutes. 4. Toss pasta and broccolini with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan.  Per serving: 596 cal, 29 g pro, 76 g car, 4 g fiber, 19 g fat (10 g sat fat), 71 mg chol, 1180 mg sod  Rigatoni Alla Norma Serves 4 Active Time:  8 minutes Total Time: 18 minutes Ingredients 12 oz rigatoni pasta 2 Tbsp olive oil 1 medium onion, sliced 4 garlic cloves, sliced 1 large eggplant (11\u20444 lb), cut into 3\u20444-in. chunks 1\u20444 tsp each salt and pepper 1 can (28 oz) diced roasted tomatoes 1\u20442 cup torn fresh basil leaves, plus more for garnish 1\u20442 cup ricotta cheese Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs. 2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; saut\u00E9 2 minutes. Add eggplant, salt, pepper; cook 5 minutes or until eggplant starts to brown. 3. Add tomatoes and their juices, cover and cook 3 minutes or until eggplant is tender. Add to drained pasta along with basil. Top each serving with a couple of Tbsp of ricotta; garnish with more basil.  Per serving: 543 cal, 18 g pro, 90 g car, 8 g fiber, 12 g fat (4 g sat fat), 16 mg chol, 669 mg sod  Pappardelle with Turkey Ragu Serves 6 Active Time: 4 minutes Total Time:  15 minutes Ingredients 1 lb pappardelle pasta 2 medium carrots, halved 1 medium onion, quartered 2 garlic cloves, peeled 2 tsp olive oil 11\u20444 lb ground turkey 1\u20442 tsp crushed rosemary 1\u20444 tsp pepper 1\u20442 cup dry white wine (optional) 1 jar (24 to 26 oz) marinara sauce Grated Parmesan Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs. 2. Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Saut\u00E9 chopped vegetables 4 minutes or until tender. 3. Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute. 4. Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.  Per serving: 562 cal, 29 g pro, 78 g car, 7 g fiber, 14 g fat (3 g sat fat), 77 mg chol, 661 mg sod  Garlic Shrimp with Angel Hair Pasta Serves 4 Active Time:  5 minutes Total Time:  15 minutes Ingredients 12 oz angel hair pasta 21\u20442 Tbsp butter 2 Tbsp olive oil 2 Tbsp minced garlic 1 lb peeled, deveined large shrimp, thawed if frozen 1 Tbsp grated lemon zest 1\u20444 tsp each salt and crushed red pepper 1\u20444 cup lemon juice 1\u20443 cup chopped parsley Preparation 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining. 2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant. 3. Add shrimp, lemon zest, salt and crushed red pepper; saut\u00E9 over medium heat 3 to 5 minutes until shrimp is just cooked through. 4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining \u00BD Tbsp butter, the parsley and about \u00BD cup of the cooking water (more if desired). Toss to mix and coat.  Per serving: 586 cal, 34 g pro, 66 g car, 2 g fiber, 18 g fat (6 g sat fat), 191 mg chol, 455 mg sod "^^<http://www.w3.org/2001/XMLSchema#string>
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