Liven up your pasta dishes with these fall produce-packed dishes.

The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritionally speaking, they're hard to beat, topping the list of superfoods with plenty of protein, fiber, vitamin C, potassium, and beta-carotene. Plus, they're low in calories (just 49 per cup), making them the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.

Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.

In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

Any shaped pasta, such as penne, farfalle, or fusilli, can substitute for the rigatoni in this fall dish.

Sneak in more veggies by tossing cauliflower and kale with your pasta.

Broiling is one of the easiest ways to cook broccoli rabe: The stalks turn bright green and tender and the leaves get nice and crispy. Serve this rich, zesty combo as a warm salad or over pasta.

Top perciatelli, a long, tubular pasta, with roasted vegetables for a flavorful dinner.

Flavorful mushrooms and whole-wheat pasta come together in this fresh dish.

Add more fiber to your meal with this lentil-based tomato sauce. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing the sauce with the pasta.

Layers of sage-flecked squash and rich, creamy ricotta serve as both filling and sauce.

Pumpkin and gemelli pasta make a substantial main course.

This is a grown-up alternative to macaroni and cheese, but even kids might approve.