Delicious Vegetarian Receipes

Fresh Tomato Sauce Pasta Receipe

Your choice of pasta - 1 lb
Tomatoes - 4 (diced)
Cucumber - 1/2 cup (diced)
Garlic - 2 cloves (minced)
Dried basil - 2 tbsps
Dried mint - 2 tbsps
Salt - 1 to 2 tsps
Pepper - 1/2 tsp

Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper. Let it sit at room temperature for 2 hours.

Cook your pasta according to package directions. Then drain, and toss with the sauce.

If you love vegetarian food and vegetarian receipes, I recommend you take a look at Quick and Easy Chinese
Vegetarian Cooking

_______________________________________________________________________________________________
___

MIX VEGIE PASTA SALAD RECIPE

Ingredients:
1 chopped green pepper 1 chopped cucumber
8 oz grated parmesan cheese
16 oz grated mozzarella cheese
2 cans medium whole olives
1-2 cups mayonnaise
2 chopped celery sticks
1 chopped red pepper
16-24 oz ranch dressing
6 chopped tomatoes
Pinch of oregano
2 lbs cooked penne pasta
Salt and pepper to taste
Pinch of basil
1lb cooked frozen peas
2 bunches of chopped green onions

How to make mix vegie pasta salad:

• Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes.

• Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise.

• Top with parmesan and return to fridge for an additional 20 minutes

________________________________________________________________________________________
 TUNA PASTA SALAD RECIPE
Ingredients:
2 cans tuna, water-packed, well-drained
1/4 cup salad dressing, mayonnaise-style
1/2 cup chopped zucchini
1/3 chopped cup onion
2 cups uncooked macaroni
1/4 chopped carrots

How to make tuna pasta salad:

• Prepare pasta according to package directions and drain.

• Mix tuna, macaroni and vegetables in mixing round dish.

• Beat in salad dressing and coat well and chill.<

________________________________________________________________________________________

Smoked Salmon Pasta Recipe

Filed under Pasta, Quick, Seafood

What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled
together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room for
maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some
asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are
smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.

Smoked Salmon Pasta Recipe

 INGREDIENTS
• 8 ounces spaghetti (or other) pasta
• Salt
• 1/4 cup pine nuts
• 2 Tbsp olive oil
• 1/3 cup chopped shallots (can substitute onions)
• 2 cloves garlic, minced
• 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
• 1/4 cup cream
• 1 Tbsp lemon juice
• 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
• 2 Tbsp chopped fresh parsley or dill
• 4 ounces smoked salmon, cut into bite sized pieces
• Fresh ground black pepper

METHOD
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the
pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned.
Remove pine nuts from pan and set aside.

2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the
pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or
whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and
garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil
down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it
off the heat.

4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.
Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a
little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground
black pepper.

Serves 2 to 3.
Links:
Farfalle with Smoked Salmon, Cream Cheese, and Artichoke Hearts from Nook and Pantry
Ikura salmon pasta from Masak-Masak
Smoked Trout Pasta with Verde Sauce from What's On My Plate
Spaghetti con Acciughe by Hank of Hunter Angler Gardener Cook

Pasta And Beans Pasta E Fagioli Recipe

Ingredients
• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1/8 pound (about 3 slices) pancetta, chopped
• 2 (4 to 6-inch) sprigs rosemary, left intact
• 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• Coarse salt and pepper
• 2 (15 ounce) cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes
• 2 cups water
• 1 quart chicken stock
• 1 1/2 cups ditalini
• Grated Parmigiano or Romano, for the table
• Crusty bread, for mopping

Directions

1. Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb
stems, bay leaf, chopped vegetables, and garlic.
2. Season vegetables with salt and pepper.
3. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add
pasta.
4. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
5. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from
soup and place pot on table on a trivet.
6. Let soup rest and begin to cool for a few minutes.
7. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping
_____________________________________________________________________________________
Broccoli Pasta Recipe
Ingredients

• 3-400 gr pasta (short shapes, i like fussili)

• 2 stems of broccoli, in small florets
• 400 gr button mushrooms, halved or quartered
• 1 packet of cream cheese (regular or garlic flavour)
• 150 gr ham, cut in small cubes
• 3 dl milk
• 2 tbsp flour
• 2-3 tbsp butter

Directions

1. Cook the pasta according to your own preferences. Just add the broccoli florets for the last 5-6 mins. Or cook
them in a seperate pan if you don't mind the dishes.
2. Fry the mushrooms in the butter and once they have lost most of their wetness add the flour.
3. Pour in the milk in a few gushes, make sure no lumps of flour are left. after that, stir in the cream cheese.
4. Add the ham cubes and flavour with salt, pepper and some nutmeg.
5. Drain pasta/broccoli and mix everything together with the sauce. Enjoy!

____________________________________________________________________________________________

Sicilian Pasta With Anchovies And Bread Crumbs - Pasta Canciova E Muddica Recipe
Ingredients
• 160 g spaghetti
• 4 salt cured anchovies, possibly the large Italian or Spanish kind, desalted, heads and bones removed, or 8
anchovy filets
• 1 large garlic clove
• 1 small onion
• 25-30 g bread crumbs, preferably made by grating dry bread (it gives a better texture than commercial bread
crumbs)
• some dried chilli pepper (to taste)
• chopped parsley
• a teaspoon of grated Sicilian pecorino or Ragusano (optional)
• 3 tablespoons of good quality extra-virgin olive oil
• 18-20 g salt for the pasta

Directions

1. Coarsely chop the anchovies, slice the garlic and onion paper-thin and set aside.
2. While you bring the water for the pasta to a boil (1.5 litre) heat the bread crumbs in a pan over a medium flame.
Stir continuously till the bread crumbs become a nice tan colour. Remove the pan from the flame, pour half the
EVO oil into it and stir till all the bread crumbs are coated. Set aside.
3. When the water boils, salt it and add the spaghetti. While the spaghetti cook heat the remaining EVO oil in a
pan on a medium-high flame. Once hot, add the chopped anchovies and, helping yourself with a wooden
spoon, mash them till they dissolve into the oil. Add the onion and garlic and let cook till they just start to
become golden, then add the chilli, reduce the heat and cook for another two minutes; set aside.
 4. The pasta should be ready and al dente by now: drain it well and dress it with the anchovy-onion-garlic mixture.
Add two thirds of the bread crumbs, the parsley and cheese (if using) and stir well. Divide among two plates and
cover with a last sprinkling of toasted bread crumbs.
5.

BROCCOLI IN PASTA WITH SWEET TOMATO SAUCE

4 cup broccoli florets

1 tablespoon olive oil
2 garlic cloves, minced
4 large ripe tomatoes, peeled, cored and chopped or 1 28oz can tomatoes,
chopped with their juice
2 tablespoon golden raisins, chopped
1/8 teaspoon ground cayenne pepper
1 1/2 tablespoons whole pine nuts or chopped almonds or walnuts
6 oz spaghetti or linquini or small shells
2 tablespoons minced parsley
1/2 cup buttered bread crumbs
1 pound grated or shredded mozzarella or other cheese of choice

In large saucepan, cook the broccoli in enough water to cover until just
tender. 2-3 minutes. Rinse under cold running water, drain and set aside.
In another sacepan, heat the olive oil over moderately low heat for 30
seconds, add the garlic and cook uncovered, until golden. about 3 minutes.
Add the tomatoes, raisins, cayenne pepper and simmer uncovred for 15
minutes. Add pine nuts and summer 5 minutes longer. Add a bit of salt if
needed to suit your taste. Meanwhile cook spghetti according to package
directions in salted water. Drain well and place in a large baking pan
or casserole dish.

Add the cooked broccoli to the warm tomato sauce, tossing to heat through
and pour over pasta. Sprinkle over with cheese, then bread crumbs, and
parsley. Put in preheated moderate oven, 350 deg for 1/2 hour till cheese
is melted and top slightly browned.

Pasta E Fagioli Recipe

Ingredients

• 4 tablespoons olive oil

• 2 garlic cloves, minced
• 1 16-ounce can Italian plum tomatoes, drained, chopped
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon dried oregano, crumbled
• 1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
• Salt and pepper
• 8 ounces elbow macaroni, freshly cooked
• Grated Parmesan

Directions

1. Heat 3 tablespoons oil in heavy large skillet over medium heat.

2. Add garlic and sauté until brown, about 2 minutes.
 3. Stir in tomatoes and cook 5 minutes.
4. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up
tomatoes with back of spoon, about 15 minutes. Add beans and cook until heated through, about 5 minutes.
Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and
toss thoroughly. Serve, passing Parmesan separately.

BAKED SPAGHETTI - 1

1 cup chopped onion

1 cup chopped green pepper
1 tablespoon butter or margarine
28-oz can tomatoes, cut-up, with liquid
4-oz can mushrooms, drained
1 can sliced olives, drained
2 teaspoons oregano
1 pound ground beef, cooked and drained (optional)
12 oz spaghetti, cooked and drained
8 oz (2 cups) shredded Cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese

Saute onion and green pepper in large skillet. Add tomatoes,

mushrooms, olives and oregano. Add ground beef, if desired. Simmer
10 minutes. Layer 1/2 of spaghetti noodles in greased 9x13-inch
baking dish. Top with 1/2 of vegetable mixture and 1/2 of Cheddar
cheese. Repeat layer. Top with mushroom soup and water mixture and
Parmesan cheese. Bake uncovered at 350 for 30 - 35 minutes, or
until hot. Makes 12 servings.
_____________________________________________________

Cabbage And Pasta Recipe

Ingredients

• 1 (12 ounce) package bow tie (farfalle) pasta

• 1 medium head cabbage, chopped
• 3 garlic cloves, finely diced
• 1 medium onion, diced
• 1 cup butter
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Boil a large pot of lightly salted water, then add the pasta. Cook for 8-10 minutes or until ‘al dente‘ and drain.
2. In a skillet over medium heat, melt the butter then add in the cabbage, garlic, and onion, and season with salt
and pepper. Cook for 15 minutes, until both the cabbage and onion are tender.
3. Mix together the cooked pasta and cabbage mixture in a large sized bowl. Serve warm.
 • 1 cup kalamata olives
• 12 medium size tomatoes
• 3 teaspoons salt
• 1/2 cup olive oil
• 12 cloves of garlic, minced
• 4 large shallots, or 2 small onions, diced
• 1 cup walnut pieces
• 1 teaspoon dried chili peppers, or 1/2 tsp cayenne pepper
• 2 cups lightly packed fresh basil, coarsely chopped
• 2 teaspoons freshly ground black pepper
• 8 servings fresh or dried pasta, any flavor/style
• 4 ounces Parmigiano- Reggiano, grated just before serving

Directions

1. Bring 12 cups of water and two teaspoons of salt to a boil in a large pot.
2. At the same time, in a large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots
and walnuts. Stir occasionally for 6 minutes, or until they begin to turn golden.
3. Add the basil, tomatoes, olives, remaining salt, pepper, chili pepper, and remaining 1/4 cup of olive oil. Cook
for 10 minutes, stirring occasionally.
4. While sauce simmers, add pasta to the boiling water. Cook according to package directions.
5. Drain pasta, then add to sauce in pot. Toss thoroughly. Serve directly from pot or a serving bowl.
6. Serve with parmesan cheese.