Pasta Day

[Guest guest]

Someone of this list complained that one of the following recipes which I

posted this morning uses chicken broth. I buy a product at Whole Foods

called " vegetarian 'chicken' broth.

 

I apologize to those who were offended.

 

Kathleen

At 05:29 AM 9/9/99 -0500, Kathleen wrote:

>Kathleen <schuller

>

>Pasta With Spinach Pesto Sauce

>Pasta With Yogurt Sauce

>

[Guest guest]

Two pasta recipes from Nava Atlas' web site:

 

Multi-Colored Pasta Salad For A Crowd

Italian Pasta And Bean Soup

 

* Exported from MasterCook *

 

Italian Pasta And Bean Soup

 

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

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 medium carrot -- peeled

and cut into 1/4-inch dice

1 large celery stalk

cut into 1/4-inch dice

32 ounces canned cannellini -- drained and rinsed

(large white beans)

(2 16-ounce cans )

7 cups water

2 cups diced zucchini

2 bay leaves

1 1/2 teaspoons Italian herb seasoning mix

1/4 cup tomato paste

1 1/2 cups ditalini -- (tiny tubular pasta)

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

 

Adapted from my book, Vegetarian Soups for All Seasons.

 

8 or more servings

 

This Italian standard, served with fresh bread and a salad, is a meal in

itself.

 

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and

celery, and saute over medium heat, stirring frequently, until the onion is

golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb

mix, and tomato paste. Bring to a simmer, then simmer gently, covered,

until the zucchini is just tender, about 10 minutes. Remove from the heat

and allow the soup to stand for an hour or so to develop flavor.

 

In a separate saucepan, cook the pasta al dente. Rinse briefly under cool

water until it stops steaming. Add the parsley to the soup and heat it

through. When the soup is hot, add the cooked pasta and season to taste

with salt and pepper. Serve at once.

 

 

 

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* Exported from MasterCook *

 

Multi-Colored Pasta Salad For A Crowd

 

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

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound tri-color rotini

2 bunches broccoli

cut into bite-sized pieces and florets

2 large carrots -- sliced diagonally

1/3 cup sliced black olives

1 medium green or red bell pepper -- cut

into narrow 2-inch strips

6 ounces jarred marinated artichoke hearts -- chopped

with liquid

1 pound canned kidney or pink beans -- drained and rinsed

2 scallions -- minced, up to 3

1/4 cup chopped fresh parsley

1/4 cup olive oil

1/3 cup white balsamic

OR white wine vinegar

1 teaspoon dried oregano

1/2 cup grated Parmesan cheese

Salt and freshly ground pepper -- to taste

 

Recipe adapted from Pasta East to West / Vegetarian Express

 

Serves: 8 to 10

 

Cook the pasta in a large pot of rapidly simmering water until al

dente. Drain and rinse under cool water.

 

In the meantime, steam the broccoli and carrots until both are just

tender-crisp. Rinse under cool water and allow to drain.

 

Combine the pasta, steamed vegetables and all the remaining ingredients in

a large serving bowl and toss well. Serve at once or refrigerate until needed.

 

 

 

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