You don't have to be a vegetarian to like these dishes but you can eat them with vegetarian friends. Just keep it quiet form the hardened carnivores in your family and they're sure to surprise themselves to discover they just enjoyed authentic Italian food without meat. The key to producing authentic Italian food that is tasty appetising and Vegetarian is to cook with the season.It's not all about re-inventing the wheel. The world is full of wheels and most dishes are really just a reworking of an earlier idea.

Choose vegetables that are at their best for the time of year and combine the flavours simply, to produce a fresh authentic Italian Food combination. Stick to fresh ingredients and experiment with adding your own twist or two to keep things interesting and in line with authentic Italian Food

There are always a number of exciting even exotic markets with ingredients for authentic Italian Food that are just too far from home but in fact they are very similar to the market just around the corner.

At the fruit and vegetable stall you will find a kaleidoscope of colour and every few weeks when one vegetable finishes its season another starts. That's what keeps your food interesting, the ability the use each new addition as it comes along and to adapt an old recipe into a new creation of authentic Italian food. If you stick to the same vegetables then try changing the herbs.

Authentic Italian food has always been particularly good at coming up with new creations that are variations on an old theme.

Start with your key ingredient then build around it with your fresh vegetables.

Here's an Authentic Italian Spring Vegetarian Pasta Dish:

Pasta Primavera (spring pasta)

Select your pasta shape and measure out 2 -3 ounces (75g) per person.

Bring a large pan of salted water to the boil then add the pasta. Set your timer for 15 minutes.

Find you vegetables: Tomato, broccoli cut into small florets, sweet corn (maize), peas, carrots , capsicums (get as many colours as you can from the vegetables).

Chop the tomatoes ( often authentic Italian Food will peel them first) and blanche all the other vegetables for a few minutes until tender but not soft.

When your pasta is "al dente" not too hard, not too soft drain it and coat in a little olive oil, just as is always done in authentic Italian Food.

Add the pasta and all of the vegetables to a large bowl and toss gently.

Now choose your herbs. Basil always goes well with tomatoes but add rosemary for a different but complementary taste. Try mint for a fresh zingy tone or mint with rosemary, needles only, or sage for a genuine comfort food, homemade and satisfying. It is always best to tear the herbs rather than chop them or if dried crush them in your hand to release the essential oils.

Add the herbs to the vegetable and pasta mix and stir until the colours are evenly spread. Serve in war, bowls and top with fresh parmesan cheese.

When you've done this authentic Italian food once you can see how it can be changed as new vegetables come into season. Delicious with asparagus or broad beans or French beans, the list of authentic Italian Food never ends. Or try adding garlic by adding to the oil or using a herb infused oil for a more subtle flavour.

For an alternative authentic Italian food spring recipe try

pasta with broccoli, walnuts and ricotta

Serves 4

300g (12oz) pasta 1 1b (450g) of broccoli

3 cloves garlic

3tbs olive oil 200g (6oz) ricotta cheese grated

Handful of flat leaf (Italian) parsley

Freshly grated zest and juice of 1 lemon

• Roast the walnuts in a medium oven for about 8 minutes, shaking the tray occasionally until they start to brown

• Bring a pan of salted water to the boil and add the pasta. Boil for approximately 15 minutes or until "Al dente"

• Boil the broccoli for about 5 minutes.

• Reduce the heat and stir through the ricotta and lemon juice and zest

. - Season well with salt and pepper and the parsley leaves I

• if one pan is ready before the other leave the contents in the pan to keep warm.

• Stir the ingredients gently together and serve immediately.

This authentic Italian food is great with crusty bread if served as the main meal or just on its own if used as a starter or antipasto