I ate pasta almost every night for dinner. My staple was sauteed zucchini, mushrooms and leeks and creme fraiche (something like sour cream, but sweeter) mixed with pasta with a little parmesan on top. Sometimes I made a primavera sauce with no salt added canned tomatoes (President's Choice Blue Menu ones are good), zucchini, mushrooms and leeks. I also made vegetarian lasagna by heavily controlling the amount of cheese (meaning hardly any), pizza on homemade salt-free crust or on low sodium pitas, and vegetarian tacos, using veggies, canned tomatoes, a bit of chili powder and cumin on salt-free corn tortillas with a tiny bit of cheese.