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COLORADO SPRINGS, COLO. -- It seems that during spring time, everything tends to go a little lite. And we're finding out that even if your meals get lighter, you don't need to sacrifice great taste.

FOX21's Craig Coffey hung in the kitchen this morning with our good friend Chef Franco from Paravicini's Italian Bistro, and found out that delicious meals full of color and great taste don't have to weigh you down.

Click the video icon to watch the segments as they aired "live" on FOX21 Morning News.

Find this morning's featured recipes below:

Roasted Vegetable Pasta Salad 

Ingredients:

2 tablespoons olive oil

2 cloves garlic, crushed and minced

1 large onion, quartered and thinly sliced

1 small eggplant, cubed

2 green bell peppers, coarsely chopped

4 large tomatoes, coarsely chopped,

3 to 4 small zucchini, cut into 1/4-inch slices

basil

salt and pepper

2 tablespoons chopped fresh parsley

4 tbs Italian dressing

1 lb cooked tortellini pasta

½ cup parmesan cheese

Put all vegetables in a roasting pan drizzle with olive oil and place in the oven till soft and tender then cool.

Place pasta dressing and vegetables in a bowl add salt and pepper dressing toss sprinkle with cheese and basil.

Roasted Pork with Apples & Cashews

Ingredients:

1 red apple diced

Small red onion dices

Roasted pork loin

4 oz Gorgonzola cheese

Italian dressing

Salt and pepper

Spring greens

2oz cashews

Roast the pork loin and chill, then in a bowl mix lettuce with dressing place on a plate then add pork, apples, gorgonzola cheese and onions, cashews on top.

Shrimp and Vegetable Caprese Salad

Ingredients: 

2 balls fresh mozzarella

2 large beef steak tomatoes

1 small jar roaster red peppers

1 small red onion

1 cup peas

1cup artichoke hearts

Garlic

Olive oil

Fresh chopped basil

Salt and pepper

1 lb. Peeled cooked shrimp

old bay seasoning

Dice mozzarella and tomatoes, dice red onions and red peppers mix together in a bowl add artichoke hearts and peas with garlic, basil, olive oil salt and pepper. Place on a plate. And top with grilled shrimp.

Salmon Panzanella

Ingredients:

8 Kalamata olives, pitted and chopped

3 tablespoons red-wine vinegar

1 tablespoon capers, rinsed and chopped

1/4 teaspoon freshly ground pepper, divided

3 tablespoons extra-virgin olive oil

2 thick slices day-old bread, cut into 1-inch cubes

2 large tomatoes, cut into 1-inch pieces

1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces

1/4 cup thinly sliced red onion

1/4 cup thinly sliced fresh basil

1 pound center-cut salmon,

1/2 teaspoon kosher salt

Season the salmon with salt and pepper and grill.

Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil. Place grilled salmon on top of the salad.