Tasty Veggy Recipes

Ingredients:
1 pound spaghetti, cooked, drained, and cooled
1/2 cup soy sauce
1/4 cup sesame oil, toasted
2 cloves garlic, crushed
1 teaspoon red pepper paste, crushed
1 tablespoon sesame seeds
2 scallions, chopped

Method:
Spray a skillet with cooking spray and add the sesame seeds. Over medium heat, stir for three minutes, until the seeds are a golden color and toasted. Remove and pour onto wax paper to cool.
In a small bowl, combine the soy sauce, sesame oil, garlic, pepper paste, and sugar.
In a large bowl add the noodles, liquid, scallions, and toasted sesame seeds. Toss well. Refrigerate for at least an hour.
Toss before serving and adjust with extra soy sauce and sesame oil and salt and pepper, as needed.

Ingredients:
1 pound Rotini pasta
5 plum tomatoes, seeded and diced
5 ounces spinach, chopped (if using frozen, thaw and drain well)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dry oregano leaves
1 tablespoon fresh parsley, chopped fine
6 cloves garlic, peeled and minced fine
1-1/2 cups cottage cheese
3 ounces feta cheese, crumbled
salt and pepper to taste

Method:
Cook pasta according to package directions. Drain, but do not cool.
Add oil to a large saute’ pan and heat. When it is hot, add the spinach and tomatoes, and cook for 1-2 minutes to heat.
Add the pasta and remaining ingredients.
Mix well and serve in a pasta dish with some great crusty bread.

Ingredients:
2 cups (6-oz.) uncooked dried corkscrew or twist pasta
2 cups (2 medium) cucumbers, sliced to 1/8″ and cut in half
1 cup cherry tomatoes, cut in half
1/2 cup (1 medium) coarsely chopped onion

Dressing:
8 oz. (1 cup) light sour cream
1/2 cup skim milk
1 tbsp. chopped fresh dill weed or 1 tsp. dried
1/2 tsp. coarsely ground pepper
1/2 tsp. salt
1 tbsp. vinegar

Method:
Cook pasta according to package directions; drain. Rinse with cold water.
In large bowl combine pasta with all remaining salad ingredients. In medium bowl, stir together all dressing ingredients. Pour dressing over salad; toss to coat.
Cover and refrigerate at least 1 hour.

Ingredients:
1 pound penne pasta
Large jar julienned sun-dried tomatoes in oil
1 tsp. crushed garlic (in jar already crushed), or to taste
Salt
Small can sliced black olives
Toasted pine nuts (I did not have pine nuts, I used toasted, slivered, peeled almonds)

Method:
Cook pasta according to directions, drain it and immediately add the tomatoes while the pasta is still hot. Add rest of ingredients and mix thoroughly.
Serve immediately or at room temperature.