Anyone who has traveled in Italy knows that the Italian lifestyle is defined by a love of good food, a passion for flavor, and a vibrant lifestyle. But you don't have to vacation in Rome to live la dolce vita - eating and living Italian style is a way of life that can be enjoyed anywhere, all year around.

Though Italian culture emphasizes eating for enjoyment (notice you don't meet many Italians on fad diets), the Italian diet also happens to be one of the healthiest in the world; incorporating fresh, wholesome foods that are rich in nutrients and low in unhealthy fats.

To help guide people on how to eat and live like an Italian, Barilla the Italian food brand partnered with a team of nutritionists to create a new model that demonstrates the Italian way of eating, as well as the various components that go into creating a perfectly balanced pasta meal.

It's also worth noting that this model of eating fits well within the parameters of the new Dietary Guidelines for Americans and the My Pyramid Food Guidance system, so anyone who considers Italian to be their favorite cuisine can feel good about eating the Italian way while benefiting from a healthy diet and lifestyle.

Sure, there are still people who think of pasta as fettuccine smothered in fat-laden cream sauce. But traditional pasta meals are fresh, light, and easy to put together with nutritious, seasonal ingredients.

Pasta is a perfect delivery system to get many healthy foods in your diet such as a variety of colorful vegetables, tomato sauce, olive oil, fish and lean cuts of poultry. And pasta is low in sodium and cholesterol-free, as well as a good source of thiamin, folic acid, iron, riboflavin and niacin.

Pasta also ranks among children's favorite foods, especially when they can help prepare the meal.

"Cooking pasta together is an easy way to get your family eating and communicating better," says Lynn Fredericks, author of Cooking Time is Family Time. "Let kids choose the pasta shape, help chop vegetables, set the table - cooking is a lot more fun when everyone pitches in.

Start experimenting with different variations on pasta meals to keep dinnertime interesting and healthy. For starters, try these recipes for typical Italian dishes that offer exceptional taste and nutrition.

3 tablespoons extra virgin olive oil1 small onion, chopped2 small carrots, chopped1 rib celery, chopped2 cloves garlic, minced½ bunch broccoli rabe, excess stems removed, torn½ bunch kale, excess stems removed, torn1 (28-ounce) can tomatoes2 (15-ounce) cans canellini beans, drained and rinsed5 cups chicken broth1 cup ditalini¼ cup chopped parsley, divided1 tablespoon chopped oregano½ teaspoon freshly ground black pepper¼ teaspoon salt1 cup freshly grated Parmigiano-Reggiano cheese, dividedHeat olive oil in large stockpot over medium-high heat. Add onion, carrots, celery and garlic. Sauté for three to four minutes or until tender, stirring occasionally.Add greens and stir until wilted. Add tomatoes, squashing them gently by hand over pot to break them apart. Add remaining juice of tomatoes as well.Add beans and chicken broth. Add ditalini, 2 tablespoons parsley, oregano, pepper and salt. Bring to boil and cook 10 to 12 minutes or until pasta is tender.Stir in remaining parsley and ½ cup cheese. Serve with remaining cheese. Serve with crusty bread and drizzle with olive oil if desired.Makes four servings.

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces2 teaspoons salt, divided¼ teaspoon freshly ground black pepper, divided3 tablespoons extra virgin olive oil1 small onion, chopped1 orange bell pepper, chopped2 cloves garlic, minced½ bunch swiss chard, ends removed and leaves torn1 cup chicken broth1 box farfalle¼ cup freshly grated Parmigiano-Reggiano cheese2 tablespoons chopped parsleySprinkle chicken with ½ teaspoon salt andteaspoon pepper.Heat oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic. Cook and stir for five minutes.Fill a large pot with lightly salted water and bring to boil.Add chard to skillet and vegetables and stir, mixing thoroughly until wilted. Add chicken broth and remaining salt and pepper. Cook until chicken is cooked through.While broth is heating, cook farfalle. Drain and return to pot. Add chicken mixture to hot farfalle; toss.Transfer to serving platter and sprinkle with cheese and chopped parsley.Makes four to six servings.

Servings:4-61½ pounds (4 cups) tomatoes, chopped1 clove garlic, minced1 box (14 ounce) bucatini rigati½ cup kalamata olives, coarsely chopped (may substitute pitted green or a combination of green and black)¼ cup extra virgin olive oil¼ cup chopped Italian parsley2 tablespoons drained capers½ teaspoon saltteaspoon freshly ground black pepperTosstomatoes with garlic. Allow to drain in a strainer.Cook pastaaccording to package directions. Drain and return to pot.Addtomato mixture, olives, oil, parsley, capers and seasoning to hot pasta; toss. Let stand five minutes to blend flavors.Transferto serving platter or bowl.Makes four to six servings.

2 cups boiling water2 cups dried porcini mushroomscup extra virgin olive oil2 small onions, chopped1 tablespoon tomato paste1 teaspoon fresh thyme1 bay leaf1 teaspoon salt¼ teaspoon freshly ground black pepper1 (16 ounce) box cellentani2 tablespoon fresh Italian parsley, choppedAdddried mushrooms to boiling water; cover and let stand 15 minutes. Drain mushrooms, reserving ¾ cup liquid.Heatoil in a skillet over medium-high heat. Sauté onion for two to three minutes. Add mushrooms and reserved liquid, tomato paste, thyme, bay leaf, salt and pepper; cook over low heat 15 to 20 minutes or until most of the liquid is reduced.Cookcellentani according to package directions. Drain and return to the pot.Addmushroom mixture to hot cellentani; toss. Transfer to serving platter and sprinkle with parsley.Makes 4 to 6 servings.