Delicious, flavorful pasta salad.--read more >>

Pasta sauce that even my "Just the plain noodles, please" daughter liked--read more >>

preheat oven to 350 degree F


cook penne according to package directions, drain, set aside.


in a food processer combine onion, spinach, tofu, lemon juice, basil, salt and pepper and process until smooth, set aside.


In a frying pan brown the faux sausage with a little sauce, set aside.


to assemble spread a little sauce on the bottom of a deep 8 by 8 in glass baking pan, I use pyrex. Layer 1/2 the cooked penne, than the tofu mixture, than the sausage, 1/2 the sauce, the remaining penne, the faux cheese, then the rest of the sauce. Bake for about thirty minutes.

6 really hungry people

60

vegan italian tomato sauce

1/2 lb penne

1/2 package 'gimme lean' sausage style or about 7 oz faux ground beef or crumbled garden burgers

1 small white onion, roughly chopped

3/4 cups fresh spinach

1/2 lb firm tofu

1 Tbsp lemon juice

1 1/2 tsp dried basil

1 tsp salt

1/2 tsp ground black pepper

1/4 to 1/2 cups vegan rella or other vegan mozzerella style faux cheese

--read more >>

cook your pasta according to instructions. meanwhile, heat cream over medium-low heat. grate about 1/2 cup parmesan cheese into cream(more if you'd like, don't be shy!). add salt and pepper. stir often so it doesn't burn. when pasta is almost done and cream/cheese mixture has cooked down a bit, add tomatoes, peppers, and broccoli to cream sauce. cook for a few minutes until veggies soften a bit. drain pasta, mix cream/cheese/veggies mixture into pasta. season to taste with salt and pepper. serve.

also good with roughly torn fresh basil from your garden. yum!

desperation

varies

15

the ingredients can vary on this, its just a "whats left in the fridge at the end of the month when the bank accounts not looking so great" recipe. not really healthy due to being a cream based sauce, but its got some veggies and the kids dig it. and, its actually really tasty.

1 package pasta (i do a 16oz bag of fusili)

some bell peppers (any color)

some broccoli

about 1/2 cup grated parmesan cheese

3/4-1 pint of heavy cream

salt and pepper

some tomatoes

--read more >>

1. Cook tortellini according to package instructions.
2. Mix all ingredients but cheese, tomato, & pasta.
3. Once pasta is cooked & drained add into mix with tomatoes & cheese.
EASY!

6-8

30

My husband likes meat with his dinner so he will often grill a chicken breast to add to his.

1/2 c olive oil

1/3 c fresh basil leaves - torn

1 T balsamic vinegar

2 lbs plum tomatoes - diced

1/2 c grated parmesean cheese

3/4 t salt

2 cloves garlic - finely minced

1/2 t fresh ground black pepper

1/4 t red pepper

1 package tortellini

--read more >>

Peel and seed the tomatoes (optional - not necessary for smaller ones): Bring a meduim saucepan full of water to a boils, then lower heat to a simmer. Core the tomatoes while you wait for the pot to boil, then drop them into the water for a slow count of 20. drain and rinse them, peel off the skin (should be a little wrinkly now). Cut them open, squeeze out the seeds and chop coarsly shop them, then place into a large-ish bowl. Add all other ingredients (all, none, or some of the optional ingredients) and let marinate for at least half an hour. Serve over pasta or rice, or as an appetizer with a good crusty bread to soak up the juices. AWesome recipe for summertime when it's too hot to cook after 10 am. You can put up the tomatoes and pasta at breakfast time and have it all done in less than half and hour. Then you won't havew dinner hanging over your head all that long hot day.

The Enchanted Broccoli Forest

5-6

30

2-3pounds ripe tomatoes

1 + cloves garlic, minced

2-3 T balsamic vinegar

2-15 leaves fresh basil, minced

3-4 T extra-virgin olive oil

black pepper, preferably freshly ground, natch

Optional additions and embelishments

1/2 lb. fresh mozzerellla, in small cubes

a handful of nicoise olives

1/2 c minced red onion

1/2 c minced fresh parsley

3-4 T Pine nuts

1-2 Tcapers

1-2 T anchovies

--read more >>

1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon sald, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Martha Stewart

serves 4

30

Note: The easiest way to pit an olive is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

The above recipe is a direct quote from Martha Stewart's Everyday Food. My entire family loves this & it is extremely easy to make. Even better with crusty homemade bread. I prefer using mini-penne pasta & would say that the crushed red pepper is crucial to the dish. I really hope someone tries this because it is delicious!

salt & pepper

1 pound penne or other short pasta

1/4 cup olive oil

2 garlic cloves, thinly sliced

2 cups cherry tomatoes, halved or quartered

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional)

1/4 cup Kalamata olives, pitted & sliced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for garnish--read more >>

Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.

Christina Cooks

4-6

15

1 pound fusilli

extra virgin olive oil

4-5 cloves fresh garlic, finely minced

3 cups cooked chickpeas

2 sprigs fresh basil, leaves removed from stems, finely minced

1 bunch broccoli rabe, stems trimmed, shredded

1 cup dry white wine

2 teaspoons white miso

2-3 fresh basil sprigs

--read more >>

1. boil penne according to directions

2. meanwhile heat oil in large skillet over medium heat. add mushrooms and sautee till brown and juicy and cooked throughout, about 10 minutes, stirring often

3. Add garlic, toss and cook 2 minutes. stir in tomatoes and peas and cook 2 minutes or until the tomatoes are hot throughout. mix in the cream, basil, salt, pepper and boil 1 minute

4. drain penne and return it to the pot, or place it in a large pasta bowl. pour over sauce, sprinkle with parmesan, then toss.

eat and say yum.

Jeanne Lemlin: Simple Vegetarian Pleasures

4

30

that cup of peas, they can be substituted for different vegetables.

i like to use more mushroom, and less pasta, because i like it more vegetably than pasta-y.

1 lb penne

2 tbsp olive oil

.75 lb portobello mushrooms, slices .5" thick

4 cloves garlic, minced

3 plumb tomatoes, seeded and diced

1 cup frozen peas

0.5 cup heavy cream

1 tbsp fresh basil, or .5 teaspoon dried

.25 tsp salt

Generous serving freshly ground black pepper

.25 cup parmesan

--read more >>

In a bowl, mix together the pumpkin, syrup, cinnamon, curry powder and ginger until blended. Fill small bowl w/ water.

To assemble the raviolo, place 1 tps of filling in center of wonton wrapper. Dip you finger in the water and wet the edges of the wrapper. Bring the edges of the wrapper together, sealing it firmly w/ your fingers and gently pressing out any air bubbles. Repeat w/ remaing wrappers and filling.

In large suacepan, bring 3" water to boil over high hear, boil no more than 6 ravioli @ a time for 2-3 minutes or until they float to the top, the wrappers are translucent, and the edges are tender. Remove w/ slotted spoon and serve.

This will keep in the fridge for up to a week, but do not freeze well. Cooked ravioli need only 1 minute to be reheated.

The Baby Bistro Cookbook

25 ravioli

45

This recipe is actually from the cookbook "Baby Bistro" (one of my favorite baby cook books), but it is just so damn good (for baby and mama - and anyone else). Plus, it is fun to make. And, I have discovered you can try putting anything into wonton wrappers and have fun.

The 45 minute prep. time is based on how long it takes me w/ one wild, super short attention span, 14 month old in the kitchen w/ me. It can be made much faster

1 can (14 ounces) Pumpkin (not pumpkin pie filling)

1 TBS maple syrup

1 tps ground cinnamon

1/2 tps mild curry powder

1/2 tps ground ginger

25 wonton wrappers (the Asian aisle of super market, or an Asian market)--read more >>