Pasta recipes - vegetarian style!

Pasta with Sun Dried Tomatoes

Ingredients

1 1/2 Tbsp. of grapeseed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese

Heat 1/2 Tbsp. of grapeseed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.

Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.

Heat the remaining grapeseed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.

Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the "sauce" from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.

Top each serving with pine nuts and a sprinkle of Parmesan
cheese.

Delicious! This particular recipe makes about two servings.

Pasta and Cold Veggies

Ingredients

1/2 box (8 oz.) whole wheat Fusilli or Rotini pasta
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup red onion, chopped
1/2 cup small, white mushrooms, chopped
1 cup of broccoli flourettes
1 medium red tomato, quartered and chopped
1 tbsp. Earth Balance vegetable spread

In a medium to large sauce pan, cook the pasta per the package
directions. While the pasta is cooking, prepare the
chopped vegetables.

Once the pasta has cooked for the appropriate time (we like it
al dente)drain it but don't rinse; return it to the
saucepan.

While the pasta is still warm, add the Earth Balance or any
other non-hydrogenated spread and mix to coat the pasta.

Spoon pasta onto individual serving plates and sprinkle on the
cold veggies. Salt & pepper to taste.

Serve with whole wheat dinner rolls, rye bread or pumpernickel and a
side of fresh strawberries.

Not only does this dish look pretty it tastes great with just
the right combination of warm pasta and cold veggies!

I Can't Believe It's Not Goulash!

Ingredients

8 oz. package of elbow macaroni
12 oz. of Morningstar veggie crumbles
1 large onion, chopped
1 1/2 cups chopped celery
1 (28 oz.) can of diced tomatoes, not drained
1 (8 oz.) can of tomato sauce
1 beef flavored boullion cube
1 tsp. seasoned salt
1/2 tsp. oregano leaves
1/4 tsp. ground black pepper
1/8 tsp. garlic salt or garlic powder
1 cup shredded skim mozzarella cheese

While the macaroni is cooking according to the package
directions, spray a 3 qt. casserole dish with Pam organic
canola oil cooking spray.

In a large skillet saute the onions and celery until the onions
are slightly translucent.
Add in the veggie crumbles and cook until crumbles begin to
brown a little.
Add the tomatoes, tomato sauce and spices.
Add the boullion cube and bring to a boil.
Reduce heat and simmer for about 8 to 10 minutes.
After draining the macaroni, combine the sauce and macaroni
and mix well.
Pour into casserole dish; top with cheese.
Cover and bake at 350 until cheese is melted
(about 8 to 10 min.)

Serves 4 - 6.

Our Financial Planner's Delight
      A tasty pasta dish from "A Friend"

Ingredients

1 lb. Brown Rice Penne pasta
1/4 - 1/2 Cup Olive Oil
3-5 cloves garlic
1-2 heads broccoli
Sun dried tomatoes
Grated Parmesan cheese
Sea salt

Place a pot of water on high to boil for pasta.
Begin sautéing garlic in olive oil on very low heat
in a small pan (careful not to burn)...approx 2-3
minutes.

When water for pasta boils, place pasta in pot. Then
turn on steamer to begin steaming broccoli.
I cook pasta approx 7 minutes as the time indicated
on package of 15 minutes make pasta too soft.

Broccoli should be lightly steamed when pasta
is done - still a little crisp- you can steam longer
if you prefer it softer.

Drain pasta and place back in pot. Combine pasta,
garlic & olive oil, broccoli, sun-dried tomatoes, grated
parmesan cheese and sea salt to taste
(fresh parmesan is much tastier).

Editor's Note: Try adding vegetarian sausage or vegetarian
Italian sausage cut into small pieces! Or, at times we add
lightly heated soybeans (edamame).