Tasty Veggy Recipes

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.

Ingredients:
1 pound penne pasta
1 cup fresh asparagus tips
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper to taste
1 bunch basil, chopped
1 cup sun-dried tomatoes in oil

Method::
Sauté asparagus tips in garlic, olive oil, salt and pepper until tender.
Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary.
Refrigerate 1 hour or longer before serving.

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:
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.