What sauces do you use currently??
I make a great arrabiata one, garlic, red onion, chilli in fry light then add tinned tomatoes and a sprinking of sweetener and simmer down.
It's a firely little number and great with some prawns and rocket tossed through towards the end of cooking.
The carbonara SW style is lovely too - bacon and garlic in frylight then whisk up some egg yolks with quark and loads of seasoning and toss through the cooked hot pasta to heat. Serve with HEX serving of parmasan.
How about grating some courgette and cooking with spring onions and frozen peas, stir through the cooked pasta and add a squeeze of lemon juice and a bit of zest if you like for a lovely spring pasta dish.