Guest guest Posted April 1, 1999 Report Share Posted April 1, 1999 * Exported from MasterCook * Herbed Garlic Rigati w/Fresh Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rigati or rigatoni pasta 4 cloves garlic -- peeled 2 thin lemon slices 2 large tomatoes, peeled & seeded -- finely diced 2 tablespoons fresh parsley -- minced 2 tablespoons fresh basil -- minced 1/2 teaspoon dried marjoram -- crumbled 2 teaspoons extra-virgin olive oil salt & freshly ground pepper to taste Cook pasta per package directions with garlic and lemon slices. Combine chopped tomatoes in a bowl with parsley, basil, and marjoram. Drain pasta and turn into a warmed serving bowl. Remove lemon slices and garlic cloves. Push garlic through a press into the tomato mixture along with the oil. Spoon tomato mixture over hot pasta and toss until ingredients are combined. Season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Penne Rigate w/Portobello Mushrooms & Fresh Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fresh plum tomatoes, peeled, cored, seeded -- and chopped 1/2 cup olive oil 1 pound portobello mushrooms, stems cut away and -- caps thinly sliced 1 tablespoon kosher salt + extra for seasoning freshly ground black pepper 3 cloves garlic -- minced 1/2 pound dry penne rigate 1/4 cup chopped fresh parsley Peel, core, seed & chop tomatoes. Heat oil in a large skillet over medium heat. Add the mushrooms; season with salt & pepper to taste. Cook, stirring,until the mushrooms are tender, about 7-10 minutes. Add garlic and tomatoes, cook, stirring, about 5 minutes longer. Turn off heat; set aside. Meanwhile, bring a large pot of water to a rolling boil over high heat. Add the tablespoon of kosher salt and the penne pasta. Cook, stirring occasionally, until the pasta is tender but firm, al dente, about 8-10 minutes. Drain; transfer to a large preheated serving bowl. Add the mushroom and tomato sauce mixture and parsley and toss well. Serve immediately -- top with Parmesan cheese if desired. - - - - - - - - - - - - - - - - - - NOTES : Slice mushrooms as thinly as possible. * Exported from MasterCook * Tony's Summer Pasta Recipe By : Karen C. Greenlee Serving Size : 6 Preparation Time :0:10 Categories : Pasta Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces linguine 6 medium to 8 fresh roma tomatoes -- chopped 1 pound mozzarella cheese (regular or light) -- grated 1/3 cup fresh basil -- chopped 6 cloves garlic -- minced 1/2 cup olive oil 1/4 teaspoon to 1/2 tsp. garlic salt freshly ground pepper to taste Cook pasta according to package directions. Combine all ingredients except pasta and let sit at room temperature. Toss with hot cooked pasta. It may be necessary to microwave tossed pasta for 2 to 3 minutes so cheese will melt a little and ingredients will combine better. Makes approximately six 2-cup servings. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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