Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 I printed this to try. It sure does sound good. I will look on the Internet for a used copy of this cookbook also. Pete , " wwjd " <jtwigg wrote: > > wwjd <jtwigg wrote: > My oldest daughter made this tonight in a 4 H local competition and won > first place in Chef 4H senior 2 division. Everyone LOVED it. It is very > delicious. > The recipe came from the Vegetarian Times Cookbook Complete Cookbook that > our dear Donna gifted me. Can't wait to make more recipes from this > cookbook..... Yummmm > Enjoy, > Judy > > Pasta with Dill and Tomatoes > > 1 lb. uncooked Fusilli Pasta > 4 med. tomatoes, diced > 4 cloves garlic, minced > 2-4 T virgin olive oil > 3/4 c. grated Parmasean cheese (optional) > 1 t. salt > 1 t. freshy ground black pepper > 1/4 c. dillweed > > Prepare the pasta according to the package directions and drain. In a large > serving bowl combine the remaining ingredients and stir well. Transfer > the pasta to the serving bowl and mix well with the tomato mixture. Serve > warm or cold. > > Variations: > *Substitute fresh chives, basil, thyme or cilantro for the dill > > * Substitute cooked broccoli, beans, white button mushrooms or squash for > the tomatoes or replace the tomatoes with sun-dried tomatoes > > Per serving 218 cal. 5 g. Protein 7 g. Fat 33 g Carb. 0 mg Cholesterol > 547 mg. Sodium 3 g. Fiber > > Morning has broken like the first morning, > blackbird has spoken like the first bird. > Praise for them singing, praise for the morning, > praise for them springing, fresh from the world. > SOURCE: Morning Has broken - Cat Stevens > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 So did I. I am a pasta lover and this just sounds to good to pass up. Although I love pasta, I do get tired of a heavy tomato sauce. Even a light marinara can be too much sometimes, so this uncooked tomato mixture sounds just right. It sounds more healthful, too. Katie Peter <petewalley wrote: I printed this to try. It sure does sound good. I will look on the Internet for a used copy of this cookbook also. Pete , " wwjd " <jtwigg wrote: > > wwjd <jtwigg wrote: > My oldest daughter made this tonight in a 4 H local competition and won > first place in Chef 4H senior 2 division. Everyone LOVED it. It is very > delicious. > The recipe came from the Vegetarian Times Cookbook Complete Cookbook that > our dear Donna gifted me. Can't wait to make more recipes from this > cookbook..... Yummmm > Enjoy, > Judy > > Pasta with Dill and Tomatoes > > 1 lb. uncooked Fusilli Pasta > 4 med. tomatoes, diced > 4 cloves garlic, minced > 2-4 T virgin olive oil > 3/4 c. grated Parmasean cheese (optional) > 1 t. salt > 1 t. freshy ground black pepper > 1/4 c. dillweed > > Prepare the pasta according to the package directions and drain. In a large > serving bowl combine the remaining ingredients and stir well. Transfer > the pasta to the serving bowl and mix well with the tomato mixture. Serve > warm or cold. > > Variations: > *Substitute fresh chives, basil, thyme or cilantro for the dill > > * Substitute cooked broccoli, beans, white button mushrooms or squash for > the tomatoes or replace the tomatoes with sun-dried tomatoes > > Per serving 218 cal. 5 g. Protein 7 g. Fat 33 g Carb. 0 mg Cholesterol > 547 mg. Sodium 3 g. Fiber > > Morning has broken like the first morning, > blackbird has spoken like the first bird. > Praise for them singing, praise for the morning, > praise for them springing, fresh from the world. > SOURCE: Morning Has broken - Cat Stevens > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 Katie and Pete you'll love it. I buy those cluster tomatoes at Sam's club. They have such a better flavor than regular tomatoes, in our opinion. Most grocery stores carry them too.......... Enjoy, Judy - Katie Tuesday, April 15, 2008 12:17 PM Re: Hi Judy Re: Pasta with Dill and Tomatoes So did I. I am a pasta lover and this just sounds to good to pass up. Although I love pasta, I do get tired of a heavy tomato sauce. Even a light marinara can be too much sometimes, so this uncooked tomato mixture sounds just right. It sounds more healthful, too. Katie Peter <petewalley wrote: I printed this to try. It sure does sound good. I will look on the Internet for a used copy of this cookbook also. Pete , " wwjd " <jtwigg wrote: > > wwjd <jtwigg wrote: > My oldest daughter made this tonight in a 4 H local competition and won > first place in Chef 4H senior 2 division. Everyone LOVED it. It is very > delicious. > The recipe came from the Vegetarian Times Cookbook Complete Cookbook that > our dear Donna gifted me. Can't wait to make more recipes from this > cookbook..... Yummmm > Enjoy, > Judy > > Pasta with Dill and Tomatoes > > 1 lb. uncooked Fusilli Pasta > 4 med. tomatoes, diced > 4 cloves garlic, minced > 2-4 T virgin olive oil > 3/4 c. grated Parmasean cheese (optional) > 1 t. salt > 1 t. freshy ground black pepper > 1/4 c. dillweed > > Prepare the pasta according to the package directions and drain. In a large > serving bowl combine the remaining ingredients and stir well. Transfer > the pasta to the serving bowl and mix well with the tomato mixture. Serve > warm or cold. > > Variations: > *Substitute fresh chives, basil, thyme or cilantro for the dill > > * Substitute cooked broccoli, beans, white button mushrooms or squash for > the tomatoes or replace the tomatoes with sun-dried tomatoes > > Per serving 218 cal. 5 g. Protein 7 g. Fat 33 g Carb. 0 mg Cholesterol > 547 mg. Sodium 3 g. Fiber > > Morning has broken like the first morning, > blackbird has spoken like the first bird. > Praise for them singing, praise for the morning, > praise for them springing, fresh from the world. > SOURCE: Morning Has broken - Cat Stevens > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 I went to the store to get some yesterday to make this and found tomatoes at $5.79 a pound, so I settled for Roma's instead Can you believe it, here I sit, the middle of May, and we are having a blizzard. Snowing like there is tomorrow and the wind swirling it everywhere. I need something warm for dinner tonight. Katie wwjd <jtwigg wrote: Katie and Pete you'll love it. I buy those cluster tomatoes at Sam's club. They have such a better flavor than regular tomatoes, in our opinion. Most grocery stores carry them too.......... Enjoy, Judy - Katie Tuesday, April 15, 2008 12:17 PM Re: Hi Judy Re: Pasta with Dill and Tomatoes So did I. I am a pasta lover and this just sounds to good to pass up. Although I love pasta, I do get tired of a heavy tomato sauce. Even a light marinara can be too much sometimes, so this uncooked tomato mixture sounds just right. It sounds more healthful, too. Katie Peter <petewalley wrote: I printed this to try. It sure does sound good. I will look on the Internet for a used copy of this cookbook also. Pete , " wwjd " <jtwigg wrote: > > wwjd <jtwigg wrote: > My oldest daughter made this tonight in a 4 H local competition and won > first place in Chef 4H senior 2 division. Everyone LOVED it. It is very > delicious. > The recipe came from the Vegetarian Times Cookbook Complete Cookbook that > our dear Donna gifted me. Can't wait to make more recipes from this > cookbook..... Yummmm > Enjoy, > Judy > > Pasta with Dill and Tomatoes > > 1 lb. uncooked Fusilli Pasta > 4 med. tomatoes, diced > 4 cloves garlic, minced > 2-4 T virgin olive oil > 3/4 c. grated Parmasean cheese (optional) > 1 t. salt > 1 t. freshy ground black pepper > 1/4 c. dillweed > > Prepare the pasta according to the package directions and drain. In a large > serving bowl combine the remaining ingredients and stir well. Transfer > the pasta to the serving bowl and mix well with the tomato mixture. Serve > warm or cold. > > Variations: > *Substitute fresh chives, basil, thyme or cilantro for the dill > > * Substitute cooked broccoli, beans, white button mushrooms or squash for > the tomatoes or replace the tomatoes with sun-dried tomatoes > > Per serving 218 cal. 5 g. Protein 7 g. Fat 33 g Carb. 0 mg Cholesterol > 547 mg. Sodium 3 g. Fiber > > Morning has broken like the first morning, > blackbird has spoken like the first bird. > Praise for them singing, praise for the morning, > praise for them springing, fresh from the world. > SOURCE: Morning Has broken - Cat Stevens > > > Quote Link to comment Share on other sites More sharing options...
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