Pasta is the ultimate in cheap eatin’, the fave of college kids and budget-conscious families everywhere. And even though there’s nothing inherently bad about the typical semolina pasta you chow down on at your favorite Italian joint, you can power-up your pasta fixation on the cheap by swapping regular pasta for nutrient-packed multigrain pasta. Multigrain pasta will work in your beloved spaghetti and alfredo, but the slightly nutty, complex flavors of multigrain pasta also lend themselves to taste creations all their own. Try these three healthy choices for a cost-saving yet delightfully different dinner!

Multigrain Pasta with Veggie Salad

1 box multigrain pasta
2 tablespoons oil
1 cup broccoli florets
1/2 cup green beans
1/2 cup diced carrots
1/cup diced tomatoes
1/2 cup sliced onions
1/2 cup frozen peas, thawed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
5 ounces Italian dressing

1. Cook the pasta according the instructions located on the box.
2. Drain and toss with 2 tablespoons of oil, cool on a sheet pan.
3. Prepare all of the raw vegetables as listed. Combine with the dry seasonings in a large bowl. Dress with the Italian dressing.
4. Cover and chill then toss with the cooled pasta.

Multigrain Pasta with Sweet Potatoes and Leeks 
  12 ounces multigrain penne
4 teaspoons olive oil
3 leeks (white and light green parts), cut into half-moons
3 cloves garlic, thinly sliced
1/4 cup fresh sage, chopped
2 small sweet potatoes (about 1 pound), peeled and cut into 1/2-inch pieces
kosher salt and pepper
3/4 cup grated Parmesan
1/4 teaspoon ground nutmeg

1. Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the cooking water.
2. Heat the oil in a large skillet over medium heat. Add the leeks and cook, stirring, until they begin to soften, 4 minutes. Stir in the garlic and sage and cook 2 minutes. Add the sweet potato, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring twice, until just tender, 6 to 8 minutes.
3. Stir in 1/2 cup of the Parmesan and the reserved cooking water and simmer, stirring, until the potatoes are fully tender, 2 to 4 minutes.
4. Add the cooked pasta and nutmeg and toss. Divide among individual bowls and sprinkle with the remaining Parmesan and 1/2 teaspoon pepper.

Multi-Grain Pasta with Sicilian Salsa Verde, Cabbage, and Haricots Verts

1/2 14.5-ounce package multi-grain spaghetti (the Bon Appétit Test Kitchen used Barilla Plus) or whole wheat pasta
3/4 cup coarsely chopped Italian parsley
6 tablespoons olive oil, divided
3 tablespoons drained capers
3 anchovy fillets
3 garlic cloves, chopped, divided
6 cups thinly sliced savoy cabbage
1/2 12-ounce bag frozen haricots verts (slender green beans), thawed
1 1/2 cups grated Parmesan cheese, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.