Tasty Veggy Recipes

Ingredients:
4 medium zucchini, approximately 1-1/2 pounds
4 tbsp. garlic olive oil (or 1 clove minced garlic plus 4 tbsp. olive oil)
8 ounces whole grain penne pasta
Salt
Pepper

Method:
Wash zucchini. Cut 1-1/2 into thick rounds. Cut rounds in half and place in a small saucepan.
Add enough water to just cover. Bring to a boil. Lower heat and cover pan. Cook for 15 minutes. Using a slotted spoon, transfer zucchini to a blender.
Add 1/2 cup cooking water and 1 tsp. garlic olive oil (or olive oil). Process until very smooth. Add a pinch of salt and fresh ground pepper to taste. Set aside.
Trim ends of remaining zucchini and discard. Cut zucchini into 1/4″ cubes. Heat remaining oil in a large skillet, add zucchini cubes (and minced garlic if not using garlic oil),and sauté over high heat until zucchini softens and turns golden. Add a bit of salt and pepper to taste. Keep warm.
Bring a large pot of water to a rapid boil. Add pasta and cook until pasta is tender. Drain pasta thoroughly. Divide among 4 soup bowls or dinner plates. Distribute zucchini and oil over pasta.
Heat zucchini-garlic sauce and pour over pasta. Add a grinding of pepper, if desired.

Serves: 4

Ingredients:

12 oz. fettucini, spaghetti or other pasta
1 tsp. salt
2 tbsp. olive oil
1 clove garlic, minced
4 oz. fresh mushrooms, sliced
1 1/2 c. finely-shredded Romaine or Escarole lettuce or fresh spinach
3 to 4 tbsp. freshly-grated Parmesan or Romano cheese
Red pepper for garnish (optional)

Bring to a boil, 1 gallon water in large pot. Add salt. Add pasta in handfuls. Stir from bottom.
Boil over high heat 6 to 10 minutes until pasta is tender to the bite but not soft.

Meanwhile, heat oil in large saucepan. Add garlic and mushrooms. Cook until lightly browned.
Add greens. Stir well. Cover. Simmer 5 to 8 minutes.
Drain pasta. Turn into large shallow bowl or deep platter.
Add sauce and toss well. Add cheese and toss again. Garnish with red pepper strips, if desired.
Serve hot with more cheese, if wished.

Serves:    4
Ingredients:
6 oz  penne pasta, uncooked
vegetable cooking spray
3/4 cup chopped sweet red pepper
1/4 cup chopped onion
1 clove garlic, minced
1  (14-1/2 oz) can whole peeled tomatoes (no-salt)
undrained and chopped
1 tsp sugar
1/2 tsp dried basil
1/4 tsp freshly ground pepper
1/4 tsp salt
2 tsp all-purpose flour
1/4 cup evaporated skimmed milk

Cook pasta according to package directions, omitting fat or salt,
then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over
a medium-high heat until hot.  Add the vegetables  and saute
until vegetables are tender.  Add tomato and the next four ingredients.
Bring mixture to a boil.  Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well.  Cook over medium heat 2 to 3 minutes
or until thoroughly heated.  Transfer mixture to a serving bowl.
Garnish with a basil if desired.

Ingredients:
225 gms  spinach
100 gms  sorrel
1 bunch watercress
50 gms  parsley
1 Tbsp chopped chervil
1 Tbsp chopped tarragon
1 Tbsp chopped dill
175 gms  ricotta cheese
25 gms  butter
75 gms  Parmesan cheese, grated
sea salt
freshly ground black pepper
2 eggs, beaten
3 Tbsp plain flour, sifted

Wash and drain the spinach, sorrel, watercress and parsley.  Place in a
large pan of boiling water and boil for 4 minutes; drain.  When cool
enough to handle, press out as much moisture as possible and chop
finely.  Add the remaining herbs and place in a saucepan over low heat
for several minutes, stirring, to dry out.

Beat the ricotta cheese to a smooth consistency and add to the puree
with the butter, 25g/1oz/1/4 cup of the Parmesan cheese and salt and
pepper to taste.  Take the pan off the heat and stir in the eggs and
flour.  Beat until smooth.  Pour into a cool shallow dish and leave in
the refrigerator overnight.

Bring a large pan of lightly salted water to a boil.  Form the green
mixture into egg-shaped gnocchi, using 2 teaspoons, and roll them very
lightly on a floured board.  Drp them in batches in the pan, but do not
crowd them.

When they float to the surface, after 4 to 5 minutes, lift them out with
a slotted spoon and drain.  Test one to make sure they are cooked
through, then transfer to a warmed serving dish.

Sprinkle the gnocchi with a little Parmesan cheese; serve the remaining
cheese separately.