Pasta And Antipasto

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* Exported from MasterCook *

 

Pasta And Antipasto

 

Recipe By : www.vegkitchen.com 2001

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR THE PASTA***

1 pound package pasta

(thin spaghetti and angel hair are

quickest cooking)

28 ounces good-quality natural pasta sauce -- (marinara)

28 ounces canned diced tomatoes

***AND FOR THE ANTIPASTO***

choose several from the following

suggested items

Jarred roasted red peppers -- drained

Cured olives -- black or green

Fresh mozzarella balls

OR very fresh tofu

diced and sprinkled with vinaigrette

Baby carrots

Pre-cut broccoli or cauliflower florets

Pepperoncini

Cherry tomatoes

Sliced green bell peppers

and/or cut celery stalks

 

A big pot of spaghetti the basis of a fun and festive meal. In the time it

takes to cook the pasta, an antipasto platter of fresh vegetables and

cheeses or soy items that need little or no preparation, can be

composed. As an alternative to spaghetti, consider a type of frozen pasta

instead: Cheese tortellini, ravioli, or cavatelli, or gnocchi (potato and

semolina dumplings).

 

Suggested accompaniments: Fresh bread and a good wine; a bowl of grated

fresh Parmesan cheese to pass around.

 

Strategy: While bringing a large pot of water to a boil and cooking the

pasta, prepare a platter or two of antipasto and slice the bread. When the

pasta is done, drain it and return it to the pot. Stir in the pasta sauce

(and if you've used dry pasta, the diced tomatoes). Warm up as

needed. Serve the pasta on individual plates and let everyone take what

they wish from the antipasto platters. Pass around the Parmesan cheese for

topping the pasta.

 

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