Pasta day

[Guest guest]

Two pasta recipes from Nava Atlas' web site:

 

Cold Noodles With Artichoke And Roasted Red Pepper Sauce

Cold Spiral Pasta With Peas And Feta Cheese

 

 

* Exported from MasterCook *

 

Cold Noodles With Artichoke And Roasted Red Pepper Sauce

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 4 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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10 ounces flavored linguine -- (see Note), up to 12

12 ounces jarred roasted red peppers -- with liquid

6 ounces jarred marinated artichokes -- with liquids

1/4 cup rehydrated sun-dried tomatoes -- (not oil-cured)

1/2 cup parsley leaves

2 medium carrots -- thinly sliced

2 medium firm ripe tomatoes -- diced

2 tablespoons white wine vinegar

OR white balsamic vinegar

Salt and freshly ground pepper -- to taste

 

Recipe adapted from Pasta East to West / Vegetarian Express

 

Serves: 4 to 6

 

Bring a large pot of water to a boil. Add the linguine and cook at a rapid

simmer until al dente, about 8 minutes. Drain the linguine and rinse under

cold water until cool.

 

In the meantime, combine the red peppers and artichokes, their liquids, the

sun-dried tomatoes, and parsley in a food processor. Pulse on an off until

the mixture is coarsely and evenly chopped.

 

In a serving bowl, combine the red pepper and artichoke mixture with the

linguine in a serving container and toss. Add the carrots, tomatoes, and

vinegar. Season to taste with salt and pepper and toss again.

 

 

 

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* Exported from MasterCook *

 

Cold Spiral Pasta With Peas And Feta Cheese

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces rotelle or rotini -- up to 10

1 medium zucchini -- halved lengthwise

and thinly sliced

3 tablespoons olive oil

3 tablespoons white balsamic or

white wine vinegar

1 teaspoon dried oregano

2/3 cup crumbled feta cheese

1 cup steamed fresh or thawed

frozen green peas

2 medium firm ripe tomatoes -- diced

2 scallions -- finely chopped

1/4 cup chopped fresh parsley -- to taste, up to 1/2

Salt and freshly ground pepper -- to taste

 

Recipe adapted from Pasta East to West / Vegetarian Express

 

Serves: 6 to 8

 

Cook the pasta in a large pot of rapidly until al dente, then drain and

rinse until cool. Drain well once again.

 

Combine the cooked pasta in a large serving bowl with the remaining

ingredients. Season to taste with salt and pepper (you may not need much

salt, if at all, due to the saltiness of the feta) and toss again. Cover

and refrigerate until needed or serve at once.

 

 

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