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9 answers

Here are a couple of recipes I found for you. They both sound pretty good. Enjoy!

Summer Vegetable Spaghetti

Ingredients

2 C small yellow onions, cut in eighths
2 C chopped, peeled, fresh, ripe tomatoes (about 1 lb)
2 C thinly sliced yellow and green squash (about 1 lb)
11/2 C cut fresh green beans (about 1/2 lb)
2/3 C water
2 Tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
black pepper (to taste)
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
1/2 C grated parmesan cheese
Directions

Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Vegetarian Bolognase

16 ounces whole-wheat spaghetti
1 tablespoon oil
4 garlic cloves, crushed
3 onions, diced
1 red pepper, chopped
1 green pepper, chopped
4 baby carrots, grated
3 cups mushrooms, chopped
8 medium tomatoes, chopped
2 cups cooked brown lentils
1 teaspoon tamari (see Notes)
3 tablespoons chopped parsley
1/2 teaspoon dried oregano or 2 teaspoons fresh oregano
1/4 teaspoon dried basil or 2 teaspoons fresh basil
1 cup tofu, cubed
1 teaspoon extra tamari (see Notes) or 1/2 teaspoon vegetable salt
2 teaspoons oil
3/4 cup almonds, chopped

Cook the spaghetti in plenty of boiling water until tender, 10-15 minutes.
Heat the oil in a large non-stick pan and add the garlic and onions and sauté, stirring, for 3-4 minutes; add the red and green pepper, mushrooms and carrot and sauté for a further 3-4 minutes.
Add the tomatoes, brown lentils, tamari, parsley and herbs and cook for 5 minutes until well heated.
Sprinkle a little tamari on the tofu squares and heat the extra 2 teaspoons of oil in a separate (preferably non-stick) pan and lightly sauté the tofu squares until they are lightly coloured on each side.
Drain the spaghetti and distribute it between 6 serving plates.
Pour the lentil sauce over the spaghetti, scatter the tofu on top and sprinkle with the chopped almonds.
Serve with a salad or steamed vegetables.

2007-03-05 07:47:55 · answer #1 · answered by Sarah H 2 · 0 0

Yes First the pasta should be whole wheat. Second use fresh veggies that you like onions, peppers (red, yellow, orange) squash, zuchinni, brocolli, carrots etc. Wash and clean the veggies and make sure that they are dry. Depending on what pasta I am using depends on how I cut most of my veggies. If I am using long pasta then I try to cut as many of the veggies into strips if I am using a sea shell pasta (any short tubular pasta)then I do a medium size dice. I take the veggies and put them in pan with some olive oil and saute` on the stove with salt, peper and a little dried or fresh orageno. If I am doing this for just the family. If I am making for a family gathering then I roast the veggies in the oven. Either way I finish it up with these three things. fresh basil, fresh or sundried tomatos in olive oil and some nice Italian cheese.

2007-03-05 15:52:00 · answer #2 · answered by Tammy H 1 · 0 0

I'm supposing you just want a recipe for marinara sauce?

In a skillet, saute a medium chopped onion and 2 cloves or garlic in olive oil.

After the onions are translucent, add a large diced tomato.
Add 1 small can of tomato past and 1 medium can of diced tomatoes and 1 cup water.
Add to taste.... oregano, rosemary, bay leaf, thyme, salt and pepper
Continue to cook on medium until it reached the desired thickness - add more water if too thick.

2007-03-05 15:41:00 · answer #3 · answered by lyllyan 6 · 0 0

PASTA WITH FRESH CHEESE

1 Tbsp olive oil or less
7 or 8 oz dried angel hair or vermicelli
1/2 cup chopped onion—or more
1 clove garlic minced
1 can (14 1/2 oz) diced tomatoes
1 can (14 oz can) nonfat chicken broth
1/3 cup neufchatel (light) cream cheese (about 3 or 4 oz)
salt, pepper to taste

heat oil in large skillet
break pasta into very small pieces and drop into pan
stir often until golden
add onion and garlic; stir until onion is limp
add tomatoes and broth; cover and simmer until pasta is al dente (about 10 min)
add cheese and heat until it melts
pepper and salt to taste
makes 3 or 4 servings
PER SERVING
189 calories; 25% from fat (48 calories); 7.2 g protein; 5 g fat (1.7 g saturated); 29 g carbohydrate; 197 mg sodium; 4.4 mg cholesterol

Note: amount of onion, garlic, and cheese can be varied to taste.

2007-03-05 15:44:16 · answer #4 · answered by hwatease 3 · 0 0

Onion Spaghetti

INGREDIENTS
2 tablespoons olive oil
4 large onions, sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
1 (14.5 ounce) can whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1/4 cup water
1 pound spaghetti

DIRECTIONS
Heat oil in a large skillet over medium heat. Cook onions and garlic in oil until soft. Stir in tomato paste, tomatoes, salt, pepper, basil and water. Cover, reduce heat to low, and simmer 20 minutes, until thickened.
While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss sauce with hot pasta.

2007-03-05 15:40:12 · answer #5 · answered by Beancake 5 · 0 0

Walnut sauce - "Sugo di noci"
Ingredients

500 g (1,1 lb) walnuts
10 g (1/2 oz) pine nuts
12 tablespoons extra virgin olive oil
1/2 clove of garlic, peeled
1 tablespoons fresh parsley, finely chopped
Marjoram,
Salt
Pepper

Clean walnuts and boil kernel for about 5 minutes for peeling them easily. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram, if you like it. Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

Pesto sauce
Ingredients (feeds 4):
3 bunches of small-leafed basil
1 clove garlic (or more, according to taste)
1 tablespoon pine nuts
1 tablespoon freshly grated Pecorino cheese
1 tablespoon freshly grated Parmigiano cheese
5 tablespoons extra-virgin olive oil A pinch of salt


The traditional way of making pesto is with a mortar and pestle (purists insist on a marble mortar and a boxwood pestle). Wash the basil and dry it carefully with a paper towel. Remove the stalks and start to crush in the mortar along with the garlic, pine nuts and salt. Once you get a thick paste gradually grind in the cheese. Finally whisk in the oil until you have reached your desired consistency.

2007-03-05 16:09:40 · answer #6 · answered by red_bilberry025 5 · 0 0

probably not what you're looking for but once i made spaghetti pancakes and they were wonderful! and easy to make. cook your spaghetti, just break it a bit before cooking. then mix with a couple of eggs, milk, grated cheese and flour. add salt and pepper to taste. you can mix in some vegetables or anything else if you want as well. fry in a pan both sides until golden brown. tastes wonderful!

2007-03-05 16:01:55 · answer #7 · answered by Anonymous · 0 0

Toss it with olive oil, sundried tomatoes and cooked broccoli, with garlic powder, parmesan cheese, salt & pepper.

2007-03-05 15:39:14 · answer #8 · answered by Maria b 6 · 1 0

One does not exist. There is a reason that meat is in all good tasting dishes.

2007-03-05 15:43:35 · answer #9 · answered by Anonymous · 0 0

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