How 'bout pasta e ceci (garbanzo beans) using mini farfalle. Use some greens like sauteed kale or chard, home roasted red pepper, caramelized sweet onion, the usual Italian herbs (either fresh or dried) topped with extra virgin olive oil and balsamic vinegar. You could rename it pasta con misto verdi if you wish.
BTW, i miei antenati (ancestors) non erano italiani.
Buon appetito e mangiate ('you' plural) bene!
The January 2011 issue of Canadian Living had a recipe called Greek Mac & Cheese. The recipe is so new it isn't online in the recipe archive yet, but it includes spinach, feta, provolone, romano (probably since it's easier to find dry mizithra),dijon, onions, garlic, breadcrumbs. Looks delish. I'm going to make something similar to this sometime soon.
Also, last week, I winged a broccoli, leek and old cheddar mac & cheese which turned out quite good. Sauteed the leeks in butter, then added flour to the sauteed leek mixture to make my roux, and went from there.
I also liked the chevre/squash/sage lasagna I made last year. Should really make that again.
Canadian Living's Greek-Style Macaroni and Cheese from January 2011
2 x 8 oz bags of fresh spinach
1/3 cup butter, melted
1 onion, chopped
2 cloves garlic, minced
2 tbsp chopped fresh oregano, or 2 tsp dried oregano
1/4 cup all purpose flour
4 tsp Djion mustard
4 cups of milk
1/4 tsp each salt, pepper, nutmeg
2 cups shredded provolone
1 1/4 cups crumbled feta
1 cup grated Romano
4 cups Scoobi Doo pasta
1 1/2 cups breadcrumbs
Method in a nutshell, adapted by me, since I'm not going to type out every single word.
Cook spinach, drain, press out moisture, chop, set aside.
Saute onion in butter until softened, add garlic and oregano, sprinkle w flour, cook a minute stir in mustard, whisk in milk until smooth, stir frequently until thickened (roughly 6 min) sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup feta, and romano until smooth.
Meanwhile, cook pasta, drain reserving 1/2 cup pasta water, Return pasta to pot, stir in milk mixture, spianch and pasta water. Transfer to a greased 9 x 13 inch glass baking dish. Combine breadcrumbs with remaining butter, sprinkle over pasta, top with remaining feta, bake at 375 degrees F until golden, roughly 30 minutes.
1 cup seems like to much grated Romano to me. I'll likely cut down on that when I make the recipe.
You could do a baked Alfredo-style dish and add some vegetables to it, or head straight to the Middle East and do a couscous made with vegetable broth, vegetables and nuts. Spinach pasta with goat cheese and pine nuts would also be tasty. If you do want to change your mind about a baked dish, but are still into the pasta idea, a vegetarian pasta deli salad (pasta, olives, artichoke hearts, celery, onion, tomato cubes added just before serving,cheese cubes, marinated mushrooms, diced carrot, zucchini, etc. tossed with a good herbal dressing) is always a good go-to. And though it's not a pasta, you could do a baked polenta with cheese and a good tomato sauce.