Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes
Submitted by: Karen C. Greenlee
Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes
” This baked spaghetti dish is made in a springform pan.
When the sides of the pan are removed, you have an impressive,
spaghetti “cake.” It can be served as is, or with a tomato sauce. ”
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes
Prep Time: approx. 10 Minutes
Cook Time: approx. 5 Minutes
” Tony is my husband. He brought home a recipe he had gotten
from someone at work, and it was adapted over time to this recipe –
so I named it “Tony’s Summer Pasta”. The tomatoes and cheese are
marinated in oil, basil, and garlic, and then tossed with the hot
linguine. The tomatoes are warmed and the cheese melts ever so slightly,
creating a simple but delectable meal. ”
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes
· 1 box jumbo pasta shells
· 1 can (15 ounces) chunky
tomato sauce
· 1 can (8 ounces) tomato sauce
· 1 tablespoon olive oil
· 1 small yellow summer squash
(shredded)
· 2 cloves garlic, chopped
· 1 small carrot, shredded
· ½ cup chopped fresh mushrooms
· ¼ cup sliced green onions (2 or 3 each)
· 2 cups nonfat or low fat ricotta cheese (15 ounces)
· 2 egg whites, lightly beaten (or ¼ cup cholesterol free egg product)
· 2 teaspoons dried basil leaves (or 2 tablespoons chopped fresh)
· ½ cup shredded low fat mozzarella cheese
· ¼ cup grated parmesan cheese
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes
Ingredients:
12 oz cholesterol free spaghetti or linguine
(or 3/4 of a 16-oz package)
1/2 small bunch of broccoli, cut into 1-inch pieces
(about 2 cups)
Vegetable spray or broth, to sauté vegetables
12 oz mushrooms, each cut in half
1 small onion, minced
1 small carrot, cut into matchstick-thin sticks
1 small red pepper, cut into 1/4-inch-thick strips
8 oz evaporated skim milk
1/2 cup fat-free chicken flavor vegetable cube bouillon
1-1/2 teaspoons cornstarch
1/2 teaspoon salt (optional)
2 cloves garlic, minced
1 medium-size tomato, seeded and diced
3 tablespoons fat-free mozzarella cheese, grated or shredded
2 tablespoons parsley, minced
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes
Serving Size: 6
1 jar of your favorite spaghetti sauce (try Classico)
4 ounces Spaghetti, Cooked and drained
1 package Frozen chopped spinach, thawed and drained
1 1/2 cups Cottage cheese
1 package (6oz) Mozzarella cheese slices
1/3 cup Grated parmesan cheese
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Tofu Recipes
Submitted by: Jill
Prep Time: approx. 25 Minutes
Cook Time: approx. 20 Minutes
” Breaded tofu alla parmigiana. You’ll just about swear this is
eggplant or veal! One of my husband’s favorites, and he doesn’t
even suspect! Serve with a simple crisp green salad,
angel hair pasta, and garlic bread. ”
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Vegetarian Sauces
Submitted by: Barbi Claridge
8 oz. cream cheese, cut into 1″ cubes
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup cream
Combine it all in a large saucepan, over low heat, stir constantly until smooth.
Pour over pre-cooked pasta.
Fat: Lots
Calories: Lots
Satisfaction Quotient: Huge
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Pasta Recipes, Vegetable Dishes
By: Barbi
“The cottage cheese with chives gives it that extra flavor,
although this adds extra fat because it only comes in 4%.
I have also made it with plain low fat (1% or 2% )
cottage cheese and it still tastes great.”
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Vegetarian Sauces
2 cups basil leaves, washed and dried
3/4 cups parmesean cheese
1/2 package Mori-Nu Lite tofu
1 tsp olive oil (optional!)
2 cloves garlic
Blend or process in food processor until creamy. This comes out looking more
like guacamole than pesto, but it’s yummy!
Yazan: admin | 01 February 2010 | No Comments
Categories: All Vegetarian Recipes, Italian Recipes, Vegetable Dishes
Submitted by: Melissa McGee
” Fresh summer vegetables paired with creamy polenta baked
in an Italian sauce and topped with cheese — delicioso!
I recommend serving it with crusty garlic bread. “
