Recipezaar: Spaghetti,Vegetarian recipes

Spaghetti Alla Carbonara Di Zucchine

Tue, 13 May 2008 23:00:35 -0400

This is a meat free version that includes sauteed zucchini. It is loaded with flavor and one of my all time favorites. Pure comfort food for me. -- posted by ihvhope

Soupe Au Pistou

Thu, 22 May 2008 14:48:32 -0400

Soupe au pistou is as varied as the vegetables in your garden or farmers market. I've included what is in mine, at the peak of harvest. This is a summer soup but make extra and freeze it for the cooler months as well. Pistou is the ONLY absolute so add or take away as you like. -- posted by Rex Gerhardt

Pasta With Asparagus and Fresh Tomato Sauce

Fri, 23 May 2008 10:32:24 -0400

Light, lots of flavour and super quick. -- posted by Maïté G.

Easy Pasta Puttanesca

Wed, 04 Jun 2008 23:41:54 -0400

Pasta Puttanesca literally means "Harlot's Pasta". This zippy, mildly spicy sauce was made by the ladies of the night in Italy after a day's work. Use whatever noodle style your family enjoys, but I recommend traditional linguine or penne. This dish is extremely adaptable to your own taste. Try adding peppers or Italian sausage for a different flavor. -- posted by Chef #852940

Pasta With Walnuts

Sun, 15 Jun 2008 19:36:13 -0400

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it. -- posted by ~Jen~

Spaghetti With Red Wine Sauce

Sun, 15 Jun 2008 21:44:34 -0400

From Mark Bittman's "Quick and Easy Recipes" from the New York Times. The pasta takes on a fruity acidity from the reduced wine--smoothed by the last-minute addition of butter--and a beautiful mahogany glaze. This is a good side dish to a grilled meat or fish. -- posted by ~Jen~

Spaghetti & Broccoli

Tue, 01 Jul 2008 00:59:01 -0400

This is my aunt's recipe and is a family favorite. I add chicken for my must-have-meat man, but if you use protein pasta and don't forget the cottage cheese, you can still get a good amount of protein out of this meatless meal. I know it sounds weird, but Spaghetti & Broccoli is not the same without the cottage cheese! Refrigerates well and is even better the second day. -- posted by Jili

Not My Mom's Eggplant Parmesan (Vegan and Gluten-Free)

Mon, 14 Jul 2008 22:29:11 -0400

My Mom's Eggplant Parmesan is delicious, but it practically takes all day to make, so she hardly ever makes it. This version is simplified for delicious weeknight suppers. Although, if you have time and you want to make your own sauce from scratch, knock yourself out. This recipe is also tailored for my my vegan diet and my husband's gluten allergy (no cheese or breadcrumbs). However, non-vegans can top with cheese to their hearts' delight. -- posted by Prose

Barefoot Contessa Ina Garten's Szechuan Noodles

Thu, 24 Jul 2008 01:47:27 -0400

Yummy as a dressing, marinade, oh and it's good on noodles too! Love the complex flavor of this salad. The sauce can actually be made a week ahead and then added to the hot cooked pasta just before serving. -- posted by Shabby Sign Shoppe

Szechuan Noodles With Spicy Veggie Sauce

Fri, 08 Aug 2008 14:11:58 -0400

I took my recipe for Recipe#48760 because it is so popular, and changed it to make it vegetarian! So good with lots of veggies! Enjoy! NOTE:I have used frozen stir fry vegetaables to keep this recipe quick and easy, but also added fresh vegetables for those who can take a few more minutes. They are just suggestions, you may add whatever vegetables you would like! -- posted by Sharon123

Pasta With Fresh Tomatoes and Pine Nuts

Tue, 12 Aug 2008 21:03:53 -0400

A nice summer time pasta meal that is very easy to make. Best made with tomatoes fresh from the garden. -- posted by VivianNP

Spaghetti Aglio-Oglio With Zucchini, Tomato & Basil

Thu, 14 Aug 2008 15:24:30 -0400

This is a really light delicious spaghetti recipe which can be adapted to suit your own tastes. It is really yummy and easy on the waistline! We always have this dish with fresh crusty bread. -- posted by ozzygirl

Spaghetti With Truffle Oil, Garlic and Rosemary

Mon, 18 Aug 2008 01:42:01 -0400

This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) ;) Servings adjusted according to course and times are estimated. -- posted by Sandi (From CA)

Delish Homemade Spinach Noodles

Wed, 03 Sep 2008 17:37:41 -0400

From a Betty Crocker Cookbook. I have prepared these twice now and I am prepared to make them many more times in the future. They are great! A healthy substitution from regular or store bought. They cook quickly so they are great to prepare ahead. -- posted by ThatHaitiChick

Easy Vegan "creamy" Spaghetti

Tue, 16 Sep 2008 22:34:19 -0400

A super easy weeknight meal that tastes like fattening comfort food, but is actually quite healthy. Also very adaptable. -- posted by Prose

Low Carb Meatless Spaghetti With Shirataki Noodles

Wed, 17 Sep 2008 16:53:12 -0400

A low carb and vegetarian version of a spaghetti with meat sauce! -- posted by Spontaneous

Vegan Pasta Alla Norma Vegan Eggplant Pasta

Mon, 22 Sep 2008 23:19:40 -0400

fast and easy to do when you get home from work we love eggplant -- posted by Princapessa

Spaghetti Omelette

Thu, 02 Oct 2008 15:22:49 -0400

this dish is also great with leftover spaghetti...just adjust the vegetables and egg-mixture accordingly -- posted by Bea

Pasta With Crunchy Crumbs and Feta for One

Fri, 03 Oct 2008 19:10:08 -0400

A simple pasta dish but with more of a bite! You get to use up old bread so you'll save more money. Serves one but easily doubled, tripled etc. -- posted by English_Rose

Lemon Basil Spaghetti

Sun, 12 Oct 2008 01:50:09 -0400

I got this recipe from Food Network's Everyday Italian. I've adjusted the amounts to cut down on calories. This is my "I'm tired, had a long day, don't feel like cooking, but still want something delicious for dinner" recipe. It goes great with some steamed veggies! -- posted by Chef #683544

Napa Goat Ranch Lentil & Vegetable Spaghetti Sauce

Sat, 18 Oct 2008 14:51:54 -0400

This is a very hearty (and spicy if you want) sauce for pasta on those nights that you want to do without the meat sauces. Enjoy with some fresh foccacia bread and a glass of chiani for a heavenly meal! -- posted by Grace at Sweet Grace's

Quick and Easy Curry Noodles

Mon, 20 Oct 2008 22:57:29 -0400

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold. -- posted by Chef #982282

Creamy Mac & Cheese (Healthy Version)

Tue, 28 Oct 2008 16:40:50 -0400

Another in the New York Times' "Recipes for Health Series" by Martha Rose Shulman. It's so fast and easy! Blending cottage cheese with milk makes for a very creamy sauce that kid's and will love. Make sure to blend sauce well. You can also add veggies. Use the variation below for a more adult version with broccoli and garlic. -- posted by blucoat

Cremini Mushroom Pasta With Wilted Arugula and Goat Cheese

Sun, 02 Nov 2008 23:59:22 -0500

From SELF. December 2000 -- posted by dicentra

Spaghetti With Olive Sauce

Mon, 03 Nov 2008 01:02:19 -0500

From 365 Ways to Cook Pasta. -- posted by dicentra

Pasta With Olives Piquant (Moosewood)

Mon, 03 Nov 2008 19:18:03 -0500

From Moosewood Restaurant Simple Suppers. Suggested olives for taste and color variety: kalamatas, green olives, stuffed olives (pimientos, garlic or lemon peel). -- posted by Cherry Tart

Spaghetti With Parsley Butter Sauce

Mon, 03 Nov 2008 22:40:09 -0500

From 365 Ways to Cook Pasta. -- posted by dicentra

Three Herb Pesto With Walnuts

Tue, 04 Nov 2008 21:06:10 -0500

From 365 Ways to Cook Pasta -- posted by dicentra

Spaghetti With Butter and Parmesan

Tue, 04 Nov 2008 22:23:33 -0500

Plain plain plain. This is how my hubby likes his noodles. From 365 Ways to Cook Pasta. -- posted by dicentra

Kalamata Spaghetti

Tue, 04 Nov 2008 22:42:12 -0500

Originally created by me from Randy Goldberg MD'S #332973 of Kalamata Caviar BEWARE:it's only for those who LOVE the fairly robust taste of this Greek Olive!!!!! -- posted by larry #2

Roasted Garlic Tomato Sauce

Sun, 09 Nov 2008 00:28:13 -0500

From "Prepared Pantry.com This was so good served over spaghetti. It's quick and you just need a can of tomatoes, a couple of dried spices and a 1-3 fresh garlic cloves. The left-over sauce was even better the next day. -- posted by ohgal

Spicy Spaghetti

Tue, 11 Nov 2008 12:21:42 -0500

Flavorful, spicy recipe I received from a good friend. Although there is no meat, this is one of my son's favorite recipes. Don't be scared of the black olives, even people that dislike olives (ME!!) like this dish. You can adjust the heat with the amount of pepperoncinis. I use almost a 1/2 cup of pepperoncinis. Excellent with crusty bread and fresh salad. -- posted by Valina

Quick Spinach and Pasta

Mon, 17 Nov 2008 20:52:30 -0500

As usual, I was rummaging around my kitchen trying to figure out something to eat. I had a bag of spinach in my freezing I had been meaning to use, so I came up with this little number. Real easy and nutritious for a simple weeknight meal. Serve with garlic bread and a salad. -- posted by ladywisconsin

Spaghetti Agli E Olio

Thu, 20 Nov 2008 23:29:56 -0500

This is my version of the italian classic. It is super easy and cheap to make, but if you use quality ingredients it will taste amazing. -- posted by Veggie Ruthie

Spaghetti With Garden Vegetables

Tue, 02 Dec 2008 23:58:18 -0500

From 365 Ways to Cook Pasta. -- posted by dicentra

Ligurian-Style Pasta

Wed, 03 Dec 2008 18:17:05 -0500

This dish is meatless and high in fiber. Recipe is from Family Circle. -- posted by Lainey6605

Roasted Winter Squash Pasta

Sun, 21 Dec 2008 01:05:19 -0500

This recipe is part of The New York Times' "Recipes for Health" series. You can roast the squash in advance of your meal and when ready to eat, reheat in the microwave while you cook your pasta. -- posted by Maureenie

Gremolata Sauce for Pasta

Thu, 01 Jan 2009 14:40:21 -0500

A quick, simple zesty pasta sauce - spaghetti is good with this. It keeps in the fridge for nearly a week, and is also great drizzled over pan-fried fish, roast or barbequed lamb or served with new potatoes. -- posted by English_Rose

Sweet Potato and Red Pepper Pasta

Tue, 06 Jan 2009 01:50:41 -0500

Here's a way to use the "power vegetables" sweet potato and red bell pepper in a satisfying vegetarian pasta dish. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad. From Eating Well magazine, October 2008. -- posted by FloridaNative

Frittata Di Spaghetti (Spaghetti Omelet)

Wed, 07 Jan 2009 00:52:03 -0500

A delicious and simple way to use up leftover pasta. -- posted by Noo

Sicilian Style Pasta Sauce W/Meat or Not

Thu, 08 Jan 2009 00:14:54 -0500

This recipe was concocted from a base of an old Sicilian recipe, then morphed into something that used what I had on hand. And a great way to use those nefarious, too soft, canned carrots that we all wish we would have frozen instead! It was a hit with the teens and quite flavorful. From my kitchen to yours. Buon appetito! -- posted by Bev in NY

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)

Thu, 08 Jan 2009 01:06:30 -0500

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving. -- posted by blucoat

Spaghetti With Feta, Zucchini and Mint

Sun, 11 Jan 2009 17:45:16 -0500

You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving! -- posted by bluemoon downunder

Olive Garden Pasta Siena

Wed, 21 Jan 2009 14:40:49 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Linguine With Mixed Sweet Peppers

Wed, 21 Jan 2009 14:43:51 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Spaghetti With Tahini Sauce

Tue, 27 Jan 2009 00:34:42 -0500

A twist on a classic, this vegan recipe uses tahini to increase the protein and add a nice mellowing nutty flavor to spaghetti sauce. It's really easy to make and very yummy. I like to make a batch for the week and take it for lunch; keeps well for several days in the fridge. I also use whatever pasta I have, and try to keep the whole-grain or sprouted varieties to increase the nutritional value even more. The ingredients reported here are direct from the book; I use 3 TBSP Tahnini and 6 oz Tomato paste, to make it slightly less nutty and more tomato-y. I got this recipe from the book "Vegan Cooking for Everyone" by Leah Leneman. -- posted by Chef #239578

Peanut Noodles

Wed, 28 Jan 2009 01:52:43 -0500

There are endless variations on peanut noodles - I like this one from the Washington Post. Nice balance to my taste. I like long ribbons of shaved carrot as a feathery garnish, cubes of seared tofu & lots of slivered cucumber in with the pasta. Those clever foodies at The Washington Post adapted this recipe from "Eat This Book: Cooking With Global Fresh Flavors," by Tyler Florence (Clarkson Potter, 2005) -- posted by Buster's friend

Spaghetti (Rice Cooker)

Sat, 31 Jan 2009 01:37:29 -0500

This is the perfect solution to a pasta-lover who lives without a stove top. I cooked this recipe in my rice cooker. This entire recipe cost around $0.35 a person. I made this in my 6-cup rice cooker. -- posted by Phil Dosa

Cabbage and Noodles (Healthy Version)

Mon, 02 Feb 2009 01:42:34 -0500

This is a healthier version of the classic Eastern European dish from "Skinny Chef" Jennifer Iserloh. It has cottage cheese for extra protein and is hearty winter fare! -- posted by blucoat

Cunetto's Spaghetti Con Broccoli (Actual Recipe)

Tue, 03 Feb 2009 14:03:13 -0500

This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! -- posted by JanuaryBride

Chickpea Sauce and Spaghetti

Wed, 04 Feb 2009 17:41:25 -0500

This recipe came from Jane Brody's Good Food Book. I have made it regularly for years, and it is always satisfying and delicious. You might want to double it and have sauce on hand the next day. -- posted by Pamela Z

Spaghetti With Leeks, Peas and Pesto

Fri, 06 Feb 2009 15:51:44 -0500

A brilliantly tasty, cheap supper that's on the table in under half an hour. -- posted by English_Rose

Spicy Pasta Soup

Fri, 06 Feb 2009 16:00:07 -0500

Fresh torn basil leaves can be used instaed of the pesto. -- posted by English_Rose

Broccoli Delight

Sat, 14 Feb 2009 16:06:13 -0500

I've made this recipe for years I adapt the recipe to what I have on hand and/or my caloric/fat diet at the time (suggestions noted below). Each serving is about 500 calories (lower if you subsitute the reduced fat products). I prefer using the fresh ingredients, but enjoy the recipe version as well. ENJOY! -- posted by Chef Kimberly in Central New York

Linguine With Tomatoes & Goat Cheese

Mon, 16 Feb 2009 09:57:13 -0500

An easy meal on your table in half an hour or less made up of olives, capers, tomatoes and goat cheese served with piping hot linguine. -- posted by English_Rose

Artichoke, Lemon & Parmesan Pasta

Mon, 16 Feb 2009 12:20:03 -0500

A simple pasta supper that's packed with Italian flavor. -- posted by English_Rose

Isis Grand Canyon Veggie Spaghetti

Wed, 18 Feb 2009 13:35:02 -0500

Every year I do a group backpacking trip to the Grand Canyon. This is my preparatory recipe for one nights dinner for 10 happy campers. I'll update this after our trip in March with group notes or any changes made to the recipe. I would like to thank William (Uncle Bill) Anatooskin recipe #21960 and my mom for giving me a launching pad to create this. NOTE: All of the vegetables used are in there DRIED diced form, and the prep time does not include soaking time. P.S. THE POSTED NUTRITIONAL INFO IS WRONG. I estimate that this comes out to just over 450 calories per person of food and for those backpackers out there I think that this is about 3 1/2 lbs for 10 serving dinner. This is a back packing meal, so don't attempt this recipe with fresh ingredients in these quantities, it will not taste good. -- posted by isispleiades

Vegan Pasta Primavera (Low Carb)

Fri, 20 Feb 2009 18:07:43 -0500

I'm a real pasta lover and had the craving again! So I put together this for my lunch. I used the low carb Dreamfield's pasta in this recipe, that way I don't feel like I'm having a carb. overload. I used dried herbs as I didn't have fresh. Instead of Sangria you can use red wine. -- posted by Chef Joey Z.

Spaghetti With Spanish Flavours

Sun, 22 Feb 2009 15:52:26 -0500

A quick dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too, just replace the chorizo with chopped olives and sundried tomatoes. -- posted by English_Rose

Yoghurt Spaghetti

Wed, 25 Feb 2009 10:22:26 -0500

Just try it :) -- posted by Burgz

Ww 4 Pt. Spaghetti With Fresh Basil and Tomatoes

Sun, 01 Mar 2009 18:30:17 -0500

Nothing says Italy like fresh-picked tomatoes and basil still warm from the sun. This sauce is not cooked; the heat from the pasta draws out the natural flavours of the vegetables, so use really good quality, vine-ripened tomatoes. Enjoy! -- posted by Nif

Veggie " Everything but the Kitchen Sink" Pasta Sauce

Mon, 02 Mar 2009 00:17:02 -0500

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know. -- posted by @ home in SF Bay

Spicy Spaghetti With Garlic Mushrooms

Mon, 02 Mar 2009 17:42:53 -0500

A low fat, fail-safe pasta dish that will proves that it's just as easy to whip up a meal as it is to turn on the microwave. -- posted by English_Rose

Spaghetti With Lemon & Olives

Thu, 05 Mar 2009 16:13:37 -0500

A quick and simple summer pasta dish. -- posted by English_Rose

Spanish-Style Baked Pasta

Wed, 11 Mar 2009 14:23:36 -0400

For a meat version, add some chopped chorizo, or add shrimp for a fish one. -- posted by English_Rose

Pasta With Garlicky Greens and Fried Eggs

Tue, 17 Mar 2009 19:43:07 -0400

I prefer this using frozen greens if not using fresh from our garden. The frozen greens are cleaner, cook up fast in the microwave & are usually quite a bit more economical than winter fresh greens. That way my pan is available for the eggs to be done after the greens & pasta are mixed to plate. This meal is understated elegance with good easily digested protein & nutritious greens. The pasta is not so much nutritious but just about everyone on Earth enjoys it & it is inexpensive. Recipe from The Washington Post whose foodistas adapted it from a recipe in "A New Way to Cook" by Sally Schneider (Artisan, 2001). -- posted by Buster's friend

Spaghetti With Tomatoes and Pecorino Romano Cheese

Thu, 19 Mar 2009 18:16:30 -0400

I like this meatless pasta dish. Recipe is from Barilla. -- posted by Lainey6605

"no Fettuccine" Spaghetti Alfredo

Fri, 20 Mar 2009 02:33:10 -0400

After years of making alfredo sauce, I think I have perfected what I call the "Best Alfredo Sauce in America"! However, I was fresh out of fettuccine, so I had to substitute spaghetti noodles, but even still, the results were amazing!! I hope you'll try my recipe and enjoy it as much as I have! -- posted by Chef Rye

Parsley-Pesto Breadcrumb Spaghetti

Sat, 21 Mar 2009 02:52:51 -0400

I saw Rachael Ray prepare this on her show. It looks delicious. -- posted by Lainey6605

Spaghetti With Fresh Tomato Sauce

Wed, 25 Mar 2009 17:31:09 -0400

This very basic recipe is popular throughout Italy. Although any purchased spaghetti will do, this dish becomes special enough for company if you use artisanal pasta, preferably imported from Italy. This makes a wonderful first course. (In every Italian household, there is always a pasta course!) Note: To peel tomatoes, core and cut a small X through the skin on the bottom of tomatoes with a sharp knife. Place them in boiling water for about 30 seconds or just until skins begin to peel back. Quickly remove tomatoes from pan, and plunge them into ice water. Drain and remove skins. -- posted by JackieOhNo!

Spaghetti All'ubriaco (Drunken Spaghetti)

Fri, 03 Apr 2009 14:52:11 -0400

Adapted from a recipe by Gina DePalma at Serious Eats. Use a drinkable but inexpensive red wine (a jug wine might be perfectly acceptable, if it's tasty). For one 4-ounce serving, reduce the water and wine to 2 cups each. (NOTE: you need 2 qts plus 1/2 cup wine for the full recipe - the full amount is NOT listed, because it skews the nutritional info.) -- posted by DrGaellon

Fennel-Pepper Spaghetti

Mon, 06 Apr 2009 21:47:46 -0400

Yum-o! Packed with veggiies and seasoned with fennel seeds, this is flavorful! Adapted from the Rachael Ray show. -- posted by Sharon123

Spring Noodle Stir-Fry With Asparagus and Walnuts

Thu, 16 Apr 2009 02:13:15 -0400

A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore! -- posted by JanuaryBride

Broccoli and Garlic Breadcrumb Spaghetti

Thu, 16 Apr 2009 02:17:10 -0400

This fast-to-make pasta dish is a good way to use up leftover stale bread and, at the same time, to include a healthy green vegetable in your diet! Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. Adjust the garlic to your liking and don't include the lemon juice if you don't care for citrus flavours! You could, of course, use another vegetable in place of the broccoli and you could add onion. If you're not keen on cumin, omit it and add a favourite herb. I've also posted my adaptations of some other recipes from 'Cooking on a Shoestring': Recipe #365835 and Recipe #366217. -- posted by bluemoon downunder

Veggie Tetrazzini

Wed, 22 Apr 2009 12:39:07 -0400

Super simple and super good! Feel free to experiment with veggie combinations. Use about 4 cups total between veggies and/or Quorn. (I just found out Quorn is not vegan, but I am counting this in my vegan collection because it would be so easy to leave it out or substitute something else for it.) -- posted by Wish I Could Cook

Sesame Peanut Asian Noodle Salad

Thu, 23 Apr 2009 16:07:27 -0400

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. -- posted by Pink Koru

Citrus Sesame Noodle Salad

Fri, 24 Apr 2009 16:58:39 -0400

This is refreshing, colorful, pasta salad that is low calorie and heart healthy. Want to turn this salad into a main course? Just add some cooked shrimp, chicken, or pork. -- posted by Chef #1230413

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Fettuccine Vegetable Alfredo

Tue, 05 May 2009 01:37:57 -0400

Creamy pasta dish by Southern Living that can be an entree (4 servings) or a side dish (6 servings). The original recipe calls for 8 oz fresh mushrooms and 1 cup of carrots; however, I don't like mushrooms, so I just use 1 1/2 cups of carrots. Make sure to slice the carrots quite thin. -- posted by KissKiss

Curried Vermicelli With Chickpeas

Fri, 15 May 2009 00:59:53 -0400

From "The PDQ Vegetarian Cookbook" by Donna Klein. The chickpeas can be omitted if desired. If you want the dish a little milder, halve the curry powder and chili paste amounts. I used regular canola oil in place of the peanut oil and the recipe seemed to turn out fine. I didn't use the pimiento -- posted by Chef #1109421

Japanese Vermicelli in Peanut Sauce

Fri, 15 May 2009 01:02:02 -0400

From "The PDQ Vegetarian Cookbook" by Donna Klein. -- posted by Chef #1109421

Spaghetti Mushroom Alfredo

Tue, 26 May 2009 10:24:38 -0400

It's a easy and tasty mushroom alfredo sauce--plus it's light and healthy. I made this last Saturday for lunch. DH loves it so much! Make some butter garlic toast as side dish:-) -- posted by sasha's kitchen

Cherry Tomato & Caper Spaghetti

Thu, 28 May 2009 23:20:04 -0400

A simple pasta dish with a hint of spice makes for a super satisfying supper. -- posted by English_Rose

Crusty Cheddar Pasta Pie

Fri, 29 May 2009 22:59:06 -0400

This is a very easy, tasty recipe that can be prepared up to 1 day ahead and then baked before serving. -- posted by Irmgard

Vegan Baked Lemon Pasta

Tue, 02 Jun 2009 16:52:43 -0400

Spinach pasta with a lemon garlic cream sauce baked! Delicious and a treat for vegans! You don't miss the cheese. -- posted by Chef #1285225

Asparagus Carbonara

Mon, 08 Jun 2009 02:18:10 -0400

This is a vegetarian version of the famous Italian dish. If fresh asparagus is out of season, use broccoli florets and peeled stems. Cut them into 1/2" lengths to make about 4 cups. -- posted by Irmgard

Quick and Easy Fettuccini "alfredo" With Veggies

Tue, 09 Jun 2009 01:59:26 -0400

From VegWeb : I am in Looove with this recipe, it is so easy, yummy and the sauce can be used for a multitude of other recipes. -- posted by Dusty&Sarah

Tagliolini With Pecorino Romano and Black Pepper

Wed, 01 Jul 2009 12:04:00 -0400

Don't let the number of ingredients fool you, this dish offers a lot of flavor despite it's simplicity. Be sure to get high quality ingredients; it makes a big difference in a recipe with so few ingredients and it's still ridiculously cheap to make. Even the pepper is important, don't use the powdery stuff that's been sitting around for a year, splurge on some high quality peppercorns; you won't regret it. The lack of oil is one of the most notable things about this recipe. While some add oil or butter to this dish, you'll find it really isn't necessary. Instead you use the starchy pasta water to create an emulsion sauce with your cheese which will stick to the pasta beautifully. As for the pasta itself, taglioni is a particular cut, but this recipe would work just as well with something thicker like tagliatelle or fettucine. Although it's an old Roman favorite, I got this recipe from a recipe blog called "Rachel Eats" which I highly recommended. I wanted to post it on here to give it a wider audience. -- posted by OwlMonkey

Cool California Sesame Shiitake Noodles

Fri, 10 Jul 2009 11:39:32 -0400

"California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Heres a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but its delish as is!" Recipe from Whole Foods website. NOTE: I just made this delicious recipe. I only used 4 oz of noodles and then added WAY more veggies (cooked broccoli slaw and sliced baby bella mushrooms). I also added 2 T of peanut butter which I highly recommend. Served ours WARM (instead of cool) with some shrimp on top. -- posted by JanuaryBride

Summer Squash Pasta Toss

Fri, 07 Aug 2009 02:23:43 -0400

This is a vegetarian dream. I love this dish more than ordinary spagetti. You will never miss the meat! -- posted by MichelleNicole

Garlicky Spaghetti With Beans & Greens

Fri, 07 Aug 2009 02:43:27 -0400

I found this in a Cooking Light magazine. It's quick & easy! My kids (8 & 10) even liked it, but using 1 tsp of red pepper made it almost too spicey for them. It's an interesting combination of textures & flavors - the beans make it 'feel' earthy! -- posted by WhatsCookinGoodLookin?!

Spaghetti With Mushrooms, Garlic & Parsley

Thu, 20 Aug 2009 10:35:37 -0400

Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference. -- posted by Manami

Penny's Leftover Spaghetti Pie

Thu, 10 Sep 2009 14:52:42 -0400

Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep. -- posted by Trinkets

Steakhouse Spaghetti Salad

Mon, 28 Sep 2009 01:38:14 -0400

This came from my Stepmother Tonya -- posted by GingerlyJ

Vegan Spaghetti

Sun, 04 Oct 2009 01:21:46 -0400

A delicious vegan spaghetti using Smart Options' Veggie Sausage (it's vegan). None of the following ingredients contain meat and meat byproducts in them. I actually thought of this recipe myself. -- posted by Cassie Lackey

Vegetarian Noodle Salad!

Wed, 14 Oct 2009 14:19:50 -0400

Great warm and cold. A great mix of Italian seasonings. A recipe I have used for years! Great for work! No Work! -- posted by ZiggyStarDust

Four Cheese and Pesto Italian Baked Spaghetti

Sun, 18 Oct 2009 10:06:52 -0400

This recipe is from "The Deen Family Cookbook." If you like Paula Deen and cheese, you're gonna love this recipe. Enjoy! -- posted by Bay Laurel

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Pumpkin & Bean Spaghetti

Tue, 27 Oct 2009 01:21:08 -0400

A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients. -- posted by English_Rose

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

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