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    You are in: Home / Cookbooks / Pastas
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    135 recipes in

    Pastas

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    This recipe sounded very good and it's really simple too. Also a weight watcher meal with 5 points. It only makes one serving, so if you need to make more, just add up the ingredients for amount you need.

    Recipe #156768

    This is very simple and tasty. It is great for mid week meals. For the tomato sauce you can substitute for your favorite pasta sauce. These can be made in small bowls for individual servings.

    Recipe #284384

    3 Reviews |  By OzLolly

    My partner and I love this fresh, summer pasta dish. It's adapted from Super Food Ideas magazine (October 2005). Occasionally I'll add some fresh leg ham, torn into pieces at the last step, particularly if we're after a more "meaty" flavour. And if I have extra time, I'll roast the pumpkin in the oven with a splash of olive oil rather than use the microwave.

    Recipe #204440

    Great on pasta, yummy on bread, good with spinach...I love this stuff.

    Recipe #395615

    2 Reviews |  By Malriah

    Good for you veggies combined with pasta for a quick, easy and yummy weeknight dinner.

    Recipe #41105

    Zucchini, summer squash, and carrots are combined with Kalamata olives, basil, and plenty of lemon to make a delightful summery pasta. If you've got a garden full of zucchini, use twice as much and simply omit the summer squash. Then you can call the dish "Penne Duecolore." A crisp, quintessentially summer white wine, such as a fendant from Switzerland or an Orvieto or Soave from Italy, will accentuate the fresh basil and vegetables.

    Recipe #133202

    From Bon Appetit, June 1996. For an even healthier version, use whole wheat couscous instead. Accompaniment to chicken, shrimp, grilled tofu, etc. Makes a large serving ideal for your next picnic or potluck!

    Recipe #174845

    A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!

    Recipe #176181

    This is just a great side saladish dish; sometimes I'll cook up some greens (swiss chard or kale or something) for dinner with a side of this!

    Recipe #260523

    From Cooking Light, with slight midifications. Vegetarian meal hubby will actually eat!

    Recipe #232095

    From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.

    Recipe #279343

    I saw this on a cooking blog website and after having bought way more butternut squash than I needed, it seemed like a great solution. It's really good; the roasting of the squash brings out its flavor a lot. I think Next time I'll try replacing the thyme with basil. Prep time includes dicing the vegetables.

    Recipe #294529

    A simple and light spinach with pasta recipe which I make for lunch at least once a week. My oven doesn't work so this is baking free!

    Recipe #151297

    I love to make this in the summer when I can use fresh tomatoes from the backyard. So sweet and delicious! We eat it with brown rice pasta - fusilli is our preferred shape. The measurements are approximate, since I don't really measure when I make this.

    Recipe #299586

    A pasta-based dish with tofu, tomatoes, carrots, and other veggies. From VT May/June 2006

    Recipe #167066

    Vegetarian Times. October 2005

    Recipe #248326

    We had this for our main meal tonight. I rather heavily adapted it from the UK tv chef, Simon Rimmer's book 'Accidental Vegetarian'. I knocked out most of the fat he had in it (though it was all good fat) and changed around some ingredients to make it more low GI friendly. On top of being tasty this is pretty healthy. It is vegetarian, vegan, low fat, nearly saturated fat free and great for those of us with insulin issues because it is full of slow burning carbs with a low glycemic load. You could of course use normal spaghetti rather than the whole wheat kind but I use that just because it has a ton of fibre in it.

    Recipe #301361

    A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995.

    Recipe #284618

    8 Reviews |  By foxfyre

    The base idea for this recipe came from a diet cookbook, but I've made a great many changes over the years. This is one of my favorite recipes, because it's very flavorful and reheats well. I usually use no-boil lasagna noodles for convenience, but have also had very good results with whole-wheat lasagna noodles boiled just to the point of being slightly "under cooked". Also, the shredded mozzarella can be replaced with pre-shredded "mixed Italian cheeses" available at most grocery stores. Finally, the Classico brand pesto tends to be very liquid, which is good for this recipe. If you can't find this brand and the pesto that you use is very thick, try mixing in a teaspoon or so of olive oil.

    Recipe #183828

    This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

    Recipe #152412

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