Ok so I’m cooking for 6 tomorrow and have decided to go for an Italian theme…I was looking at various pasta dishes, must be vegetarian!
Has anyone got any good ideas or inspiration?
Also what would be the best vegetarian equivalent for italian sausage?
THanks
Ok so I’m cooking for 6 tomorrow and have decided to go for an Italian theme…I was looking at various pasta dishes, must be vegetarian!
Has anyone got any good ideas or inspiration?
Also what would be the best vegetarian equivalent for italian sausage?
THanks
Specialized in cooking lite, light desserts and health related news
Marina - said
April 8 2011 @ 19:02
Pasta Primavera (can be doubled or tripled)
1/2 lb. thin spaghetti
3/4 c. broccoli, chopped
3/4 c. carrots, sliced thin
1/4 c. peas
1/2 c. green beans
2 c. ripe tomatoes, chopped
1 tbsp. olive oil
1/2 tbsp. vegetable oil
1/2 clove garlic, minced
1/2 tsp. parsley
1/2 tsp. basil
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/2 tsp. oregano
Pinch of red pepper flakes
1/4 c. grated Parmesan cheese
To prepare the Primavera sauce, heat the oil in a large skillet and add the minced garlic and cook. Add the beans, carrots, peas, and broccoli and stir until crispy tender for at least 2 1/2 to 3 1/2 minutes. Add the tomatoes, herbs (basil, oregano, parsley, pepper and thyme) and salt. Simmer for a minute or two until the tomatoes are tender, but remain somewhat firm.
Meanwhile, add about 1 quart of water to a large pot and bring to a rolling boil. Add the spaghetti; stir around so the pasta does not stick together. Cook for about 8 to 10 minutes until al dente (somewhat firm). Drain well in a colander and put into a large pasta serving bowl.
Add the Primavera sauce to the spaghetti and add the grated Parmesan cheese. Toss and serve immediately. Serve with toast sticks.
VARIATION: Use any vegetables available, fresh or frozen. Zucchini and cauliflower are good choices.
VEGETABLE LASAGNA
1 (16 oz.) pkg. curly edge lasagna
3 lbs. ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
1 tsp. garlic powder
4 c. fresh vegetables (broccoli, cauliflower, carrots, zucchini, mushrooms)
4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
Cook lasagna noodles as directed on package. Drain. Rinse with cold water, drain and lay flat on paper towels until needed.
Meanwhile, mix together ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables. Spread 3/4 cup on bottom of 9×13 inch baking dish.
Arrange layer of noodles, then 1/4 of the remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Let stand 10 minutes. 8 servings.
Ziggy - said
April 8 2011 @ 19:02
Pasta add butter when cooked
Pasta with red sauce
Pasta with white sauce
Pasta with added vegetables on top
Cheese tray in the centre of the table with salad.
Good Luck
Luv2Cook - said
April 8 2011 @ 19:02
I have a creamy Parmesan orzo dish that is a perfect side dish to a seared Italian style fish, serve with salad and you have a wonderful dish. I would recommend a light white fish like halibut or talipia, sprinkle fish with an Italian seasoning blend, pan sear a few minutes per side, remove fish, tent with foil. In the pan you cook the fish, add butter and olive oil, saute shallots and minced garlic for a few minutes, add white wine and fresh squeezed lemon, simmer 5 minutes and drizzle over the fish.
Here is the orzo recipe:
Creamy Parmesan Orzo with mushrooms, garlic and shallots.
1 cup orzo
3 cups chicken broth
2 tbsp extra virgin olive oil
2 tbsp butter
1 cup sliced crimini mushrooms
2 tbsp chopped shallots
1 garlic clove minced
1/2 cup parmesan cheese
1 tbsp chopped flat leaf parsley
# Heat chicken broth over medium-high heat. Add orzo and cook al dente, about 7 minutes.
# Heat a medium size saute pan to medium, add olive oil, add mushrooms. Saute 5 minutes. Remove from pan. Add butter, turn heat to medium low and add shallots, saute 2 minutes. Add garlic, saute 2 minutes, add back the mushrooms, turn heat off.
# Add Orzo to mushroom/shallots/onions mixture, strain the orzo with a slotted spoon (this allows you to reserve the chicken broth), add cheese and mix well. Add reserved chicken broth as need to create a creamy cheesy orzo. When consistency is not sticky, add parsley, stir.
Salad I recommend spring salad mix, with grilled red peppers, grilled asparagus and goat cheese. Drizzle with olive oil and balsamic vinegar. Serve with grilled garlic bread. One of my favorite meals.
malt_soda - said
April 8 2011 @ 19:02
This works great for a crowd and is very simple. Serve with a side of garlic bread and salad.As for the veggie sausage, I would check to see if they don’t already make some kind of veggie sausage. You could also do tofu ground round meatballs.
SPINACH CANNELLONI
500g cottage cheese
500g ricotta cheese
1 box frozen spinach
2-3 eggs
1 ½ – 2 c. shredded Italian cheese
¼ – ½ c. parmesan cheese
1 – 2 tsp. garlic salt
28 – 30 pieces oven ready cannelloni shells
1 jar tomato sauce
Combine ingredients and pipe into cannelloni shells. Put a layer of sauce on the bottom of a baking dish and layer the shells on top. Cover with sauce. Bake at 300-325 ºF for 1hr. Top with extra cheese and bake until cheese is melted.
Judy T - said
April 8 2011 @ 19:02
Note: Just use meatless spaghetti sauce.
Olive Garden Eggplant Parmigiana
Author/Submitted by: Gloria Pitzer
Servings: 4
Categories: Vegetables
Ingredients:
1 Eggplant, peeled, sliced 1/4"
Flour
Oil
Seasoned salt
1 pound Spaghetti sauce, meat flavored
1/4 cup Grape jelly
1 14 ounces Can Stewed tomatoes, sliced
4 slices mozzarella cheese
Directions:
1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt. When fork tender and golden brown transfer to jelly roll pan. Cover loosely with foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.
2. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 sl eggplant on each of 4 plates. Cover each with 1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place plates in 375~ oven just to melt cheese and serve promptly.