Jump to content
IndiaDivine.org

Pasta Recipes

Rate this topic


Guest guest

Recommended Posts

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

 

 

 

 

 

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...