Guest guest Posted November 17, 2000 Report Share Posted November 17, 2000 Pasta Recipes from Vegetarian Cooking for Everyone: * Exported from MasterCook * Butterflies with Chickpeas Recipe By :Deborah Madison Serving Size : 2 Preparation Time :0:00 Categories : Beans and Legumes Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 plump clove garlic -- minced 3 tablespoons chopped parsely 1/4 teaspoon red pepper flakes 1 1/2 cups cooked chickpeas -- rinsed if canned 8 ounces farfalle or orecchiette salt and freshly milled pepper 3 tablespoons mixed freshly grated Parmesan and pecorino Romano 1/2 cup bread crumbs crisped in olive oil or toasted in the oven Warm half the oil in a large skillet with the garlic, parsley, and pepper flakes. Add the chickpeas and 1/2 cup water and simmer gently over medium heat. Meanwhile, cook the pasta in plenty of salted boiling water until al dente. Drain and add it to the chickpeas. Toss, taste for salt, season with pepper to taste, and add the remaining oil. Serve covered with a sprinkling of the cheeses and/or the toasted bread crumbs. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 383 Calories; 23g Fat (53.8% calories from fat); 11g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fusilli with Cauliflower, Olives, and Herbs Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large head cauliflower, broccoflower, or a mixture salt and freshly milled pepper 1 bunch scallions, including most of the greens, thinly sliced 1 bunch parsely, stems removed, leaves finely chopped 2 tablespoons finely chopped tarragon 1/2 cup pitted and chopped Spanish Green olives 1/3 cup extra virgin olive oil 1 pound fusilli, rotelle, or other sturdy pasta coarsely grated ricotta salata or Manchego Bring a large pot of water to a boil. Cut the cauliflower into small florets, then peel and dice the stems. Salt the water, add the cauliflower, and boil until partially tender, 3 to 5 minutes. Scoop the cauliflower into a large bowl and add the scallions, herbs, olives, and oil. Cover to keep warm. Cook the pasta in the salted boiling water, then drain, add it to the bowl, and toss well. Taste for salt and season with pepper. Add the cheese, toss again, and serve. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 18g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fusilli with Garden Vegetables and Tarragon Recipe By :Deborah Madison Serving Size : 3 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ripe tomatoes 3 slender carrots, peeled and thinly sliced into rounds 4 small summer squash, thinly sliced or cubed 1/2 cup peas, or a handful sugar snap peas 1 small red onion, quartered and thinly sliced crosswise 1 yellow or red bell pepper, quartered and thinly sliced crosswise 2 cloves garlic -- minced 2 tablespoons chopped tarragon 3 tablespoons extra virgin olive oil salt and freshly milled pepper 12 ounces fusilli or penne Bring a large pot of water to a boil. Blanch the tomatoes for 10 seconds, then peel, seed and neatly dice them. Put them in a large bowl. Blanch the carrots and summer squash for 2 minutes and the peas for 1 minute. As they finish cooking, scoop them out with a strainer, shake off the excess water, and add them to the tomatoes along with the onion, bell pepper, garlic, tarragon, and oil. Add salt to the water and cook the pasta until al dente. Scoop it out, add it to the vegetables, and toss well. Taste for salt, season with pepper, and serve. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 14g Fat (80.6% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguine with Asparagus, Lemon, and Spring Herbs Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 tablespoons butter 1 large bunch scallions, including half of the greens -- thinly sliced 2 1/2 teaspoons grated lemon zest 1 tablespoon finely chopped thyme, sage or tarragon salt and freshly milled pepper 2 pounds asparagus -- tough ends rmoved 1 pound linguine 4 tablespoons pine nuts -- toasted in a small skillet 3 tablespoons chopped parsley 2 tablespoons snipped chives, plus plossoms if available freshly grated Parmesan, optional While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the scallions, lemon zest, thyme, and a few pinches salt and cook slowly, stirring occasionally. Meanwhile, slice 3-inch tips off the asparagus, then slice the remaining stalks diagonally or make a roll cut. When the water boils, salt it, add the asparagus, and cook until partially tender, 3 to 4 minutes. Scoop it out, add it to the scallions, and continue cooking. Cook the pasta, then add it to the pan with some of the water clinging to the strands. Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few tablespoons cheese. Divide among pasta plates, grate a little cheese over each portion and garnish with the chive blossoms. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 609 Calories; 19g Fat (27.7% calories from fat); 19g Protein; 92g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 71mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 3 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linguine with Tomato Sauce Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic 1/3 cup olive oil 2 cups tomato sauce from fresh or canned tomatoes 2 tablespoons chopped basil 2 tablespoons chopped parsely salt and freshly milled pepper 12 ounces linguine or spaghetti red pepper flakes Start heating a large pot of water for the pasta. Meanwhile, whack the garlic with the flat side of a knife and remove the skins. Warm the oil in a large skillet over medium heat, add the garlic, and cook gently until the cloves are golden. Remove them and discard. Add the tomato sauce and herbs and simmer gently over medium heat, stirring occasionally. Season with a few pinches salt. If the sauce looks a little dry, add a ladle of the pasta water. Cook the pasta in the boiling water until al dente, drain, and put it in a serving bowl. Add the sauce and toss well. Season with pepper to taste and pass red pepper flakes at the table. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 18g Fat (98.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lumache with Broccoli and Capers Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cloves garlic -- peeled salt and freshly milled pepper 1/3 cup extra virgin olive oil 1/2 teaspoon red pepper flakes 1/4 cup capers -- rinsed 1 1/2 pounds broccoli 1 pound lumache, conchiglie, or gnocchi freshly grated Parmesan Mince or mash the garlic with 1/2 teaspoon salt until smooth, then put it in a large bowl with the oil, pepper flakes, and capers. Thickly peel the broccoli stems. Cut both the crowns and stems into small bit-sized pieces. B ring plenty of water to a boil for the pasta. When it boils, add salt, add the broccoli, and cook, uncovered, until tender, 4 to 5 minutes. Scoop it out, shake off the water, add it to the bowl, and toss with the oil. Cover. Cook the pasta until al dente, then drain and add it to the broccoli. Toss well, season with plenty of pepper and toss with the cheese. Variations: Broccoflower or broccoli Romanesco is delicious in place of or along with the broccoli. Also good with these vegetables are finely slivered sun-dried tomatoes, diced roasted red peppers, Salsa Verde, pitted black olives, and fresh marjoram, dill or a few pinches dried oregano. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 18g Fat (81.9% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orecchiette with Broccoli Rabe Recipe By :Deborah Madison Serving Size : 3 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch broccoli rabe -- about 1 1/2 pounds 12 ounces orecchiette salt 4 tablespoons olive oil, plus extra virgin to finish 3 cloves garlic -- thinly sliced 1/2 teaspoon red pepper flakes freshly grated Parmesan Lemon wedges While the pasta water is heating, peel the lower stems of the broccoli rabe, then add the whole bunch to the boiling water. Boil for 5 minutes, then remove it with a strainer and coarsely chop. Start cooking the pasta in boiling salted water. Meanwhile, warm the oil with the garlic and pepper flakes in a wide skillet over medium heat until fragrant. Add the broccoli rabe and cook gently, occasionally adding a little pasta water to the pan so it doesn't dry out. Drain the pasta, add it directly into the greens, and toss with a spoonful of the extra virgin olive oil, salt to taste, and a little grated Parmesan. Toss well and serve with an additional dusting of cheese and a wedge of lemon on each plate. Serves 3 to 4. Variations: Pasta with Broccoli Rabe and Tomatoes: Add 2 or 3 tomatoes, seeded and diced, to the greens toward the end of their cooking, then add the pasta and season as described. Toast a few pine nuts in a small skillet until golden, then scatter them over the top. Serve with or without the lemon. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (1.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Shells with Baby Lima Beans and Rosemary Recipe By :Deborah Madison Serving Size : 2 Preparation Time :0:00 Categories : Beans and Legumes Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups frozen baby lima beans 3 tablespoons olive oil or butter 1 onion -- quartered and thinnly sliced crosswise 1 tablespoon minced rosemary or summer savory 2 tablespoons finely chopped parsely salt and freshly milled pepper 8 ounces medium conchhiglie (shells) freshly grated Parmesan Bring water for pasta to a boil, add the lima beans, and cook until they're tender. Scoop them out and set aside. Warm 2 tablespoons of the oil in a large skillet, add the onion and rosemary, and saute over medium heat until just lightly browned, about 8 to 10 minutes. Add a ladleful of pasta water, the cooked beans and the parsley. Season with salt and pepper and turn off the heat. Add salt to the pasta water and cook the shells until al dente. Scoop them out and add them to the beans. Add the final spoonful of oil and grate a little Parmesan over the top.Serves 2 to 4. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 1g Fat (3.0% calories from fat); 13g Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti with Artichokes Recipe By :Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium artichokes -- up to 6, trimmed and quartered juice of 2 large lemons 1/3 cup olive oil 1 large onion -- finely diced 4 cloves garlic -- chopped 2 small bay leaves 3 tablespoons chopped tarragon or rosemary 1/2 cup dry white wine salt and freshly milled pepper 1 pound spaghetti freshly grated Parmesan plus a chunk of Parmesan for the table Thinly slice the artichoke quarters and put them in a bowl with the lemon juice and water to cover. Start heating a large pot of water for the pasta. Heat 3 tablespoons of the oil in a wide skillet with the onion. Drain and add the artichokes. Saute over high heat, stirring frequently, until they're well colored, about 7 minutes. Lower the heat and add the garlic, bay leaves, half the tarragon, and the wine. Simmer, scraping the pan, until the wine is reduced. Add 1 cup water and 1/2 teaspoon salt and cook until the artichokes are tender, about 10 minutes. Taste for salt. Cook the spaghetti in boiling salted water until al dente. Scoop it out and add it to the artichokes with the remaining oil and tarragon. Season with salt and freshly ground pepper and toss well. Serve the pasta lightly covered with grated cheese, then pass the cheese and grater at the table. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 450 Calories; 13g Fat (27.1% calories from fat); 13g Protein; 68g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 87mg Sodium. Exchanges: 4 Grain(Starch); 2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghetti with Garlic, Parsley, and Bread Crumbs Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spaghetti salt and freshly milled pepper 1/3 cup extra virgin olive oil 4 cloves garlic -- chopped 1/2 teaspoon red pepper flakes 1/2 cup chopped flat-leaf parsley 1/2 cup mixed freshly grated Parmesan and pecorino Romano 1/2 cup fresh bread crumbs crisped in 1 tablespoon of olive oil Cook the spaghetti in plenty of salted boiling water. Meanwhile, warm the oil with the garlic and pepper flakes in a wide skillet over medium heat. As soon as the garlic starts to color, remove the pan from the heat. Drain the spaghetti, shaking off the excess water, and put it in a warmed pasta bowl. Pour the oil mixture over the opt and toss with the parsley and cheese. Taste for salt, season with pepper, and serve with the bread crumbs scattered on top. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 585 Calories; 20g Fat (30.7% calories from fat); 15g Protein; 86g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 3 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spaghettini with Cauliflower, Butter and Pepper Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- salt and freshly milled pepper 1 cauliflower -- cut into tiny florets, stems peeled and chopped 4 tablespoons butter 1/2 cup finely chopped parsely 1 teaspoon coarse mustard 1/4 teaspoon red pepper flakes 1 pound spaghettini, orecchiette, or small conchiglie 1/2 cup freshly grated Parmesan, pecorino Romano, or a mixture 1/2 cup fresh bread crumbs, toasted until golden and crisp Bring a large pot of water to a rolling boil. Salt it to taste, add the cauliflower, and cook for 3 minutes. Scoop the cauliflower into a large pasta bowl and add the butter, parsley, mustard, and pepper flakes. Add the pasta to the salted boiling water and set the bowl over the pot to keep it warm, leaving a crack so the water doesn't boil over, while the pasta cooks. Drain it when it's done and add it to the cauliflower. Grind a generous amount of pepper over all, then toss with the cheeses and crumbs. Serves 4 to 6 Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 12g Fat (92.5% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach Fettuccine with Arugula and Tomatoes Recipe By :Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spinach fettucine salt 4 tablespoons olive oil, plus extra virgin to finish 3 cloves garlic -- chopped 2 small dried red chiles, broken in half or several pinches red pepper flakes 6 cups mature arugula leaves (or more) large stems removed, leaves coarsely chopped 4 Roma tomatoes, seeded and diced 3 tablespoons chopped parsley frershly grated Parmesan or pecorino Romano Drop the pasta into plenty of salted boiling water and cook until al dente. Meanwhile, heat the oil in a large skillet, add the garlic and chile, and cook over medium heat until the garlic turns light gold. Add the arugula, season with a few pinches salt, and saute until wilted. Stir in the tomatoes and parsley and turn off the heat. When the pasta is done, scoop it out and add it directly to the pan. Toss well and serve with a dusting of cheese and extra virgin olive oil drizzled over the top. Serves 4 to 6. Variations: Whole-Wheat Spaghetti with Arugula, Walnuts, and Ricotta Salata: Make the pasta as described but with whole-wheat spaghetti and without the tomatoes. Toss it with 1/2 cup toasted chopped walnuts and thin shavings of ricotta salata. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 582 Calories; 5g Fat (6.7% calories from fat); 25g Protein; 119g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 63mg Sodium. Exchanges: 8 Grain(Starch); 0 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Summer Spaghetti with Corn and Tomatoes Recipe By :Deborah Madison Serving Size : 3 Preparation Time :0:00 Categories : Pasta Submitted to Veg-Rec@ Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces corn -flour or regular spaghetti salt and freshly milled pepper 2 tablespoons corn oil or butter 1 bunch scallions, including half of the greens, chopped 2 cups corn kernels, from 3 ears corn 1 bell pepper, any color, finely diced 1 jalapeno chili, seeded and diced 3 tomatoes, halved, seeded, and diced 1/2 cup chopped cilantro 2 ounces queso fresco or feta 1 lime -- quartered Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and chile. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro. Serve with a wedge of lime. Source: " Vegetarian Cooking for Everyone " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7 Calories; trace Fat (3.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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