Recipe(tried): Vegetarian Pasta Recipes (3)

This may be a repost.

* Exported from MasterCook *

Greek Pasta w/ Feta

Recipe By : Houston Chronicle-1/6/99
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
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8 ounces bow-tie pasta
1 tablespoon olive oil
1/2 red onion -- cut in thin strips
5 cloves garlic -- minced
1 green bell pepper -- diced
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1 (15oz) can whole tomatoes -- drained
1 (15oz) can cannellini beans -- drained
4 ounces feta cheese -- crumbled
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to pkg. directions. Drain but do not rinse.
Heat oil in skillet over med-high heat. Add onion and garlic and saute,
stirring occasionally, 5 min. Add green pepper, thyme, rosemary, and marjoram;
saute 2 min. more.
Add tomatoes and beans and saute 2 min. Remove pan from heat. Stir in feta,
lemon juice, zest, salt and pepper. Let stand 2-3 min. before tossing with
pasta.

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* Exported from MasterCook *

Lowfat Fettuccine Alfredo with Asparagus

Recipe By : "Killer Pancake"-Diane M. Davidson
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tablespoons finely chopped red onion
2 1/2 cups diagonally sliced asparagus with
tight tips -- tough ends removed
1 teaspoon (about 2 cloves) mashed and chopped
baked garlic (see note)
1/3 cup nonfat dry milk
1 1/2 cups skim milk or more as needed
1 1/2 tablespoons Wondra instant-blending flour
2 tablespoons light process cream cheese ( not nonfat)
2/3 cup grated Parmesan cheese
9 ounces cholesterol-free fettucini
1/2 cup chopped arugula

Heat a med-size nonstick saute pan. Remove from the heat and spray with cooking
spray. Add the onion and saute over med. heat until limp, about 5-10 min. Add
the asparagus and the garlic, cover the pan, and turn off the heat. ( The steam
from the onion will cook the asparagus.) In a large skillet, combine the dry
milk and skim milk and whisk until blended. Add the flour, stir, and cook over
med-high heat until thickened. In a small bowl, add 2 tbl. of the hot sauce to
the cream cheese and stir until smooth. Return this mixture to the hot sauce.
Add the Parmesan and stir until melted. Keep hot. If the mixture becomes too
thick, thin it out with small amounts of skim milk. The consistency should be
like cream, not gravy.

Cook the fettuccine in boiling water according to pkg. directions until it is al
dente; drain. Add the hot pasta and the garlic and the vegetables to the sauce
in the skillet. Stir and cook over med.-low heat until heated through. Serve
garnished with chopped arugula.

Note: To bake the garlic, preheat the oven to 350 degrees. Place a whole head
of garlic in a small baking pan. Drizzle 1 tsp. olive oil over the head of the
garlic, add 1/4 cup water to the pan. Bake the garlic, loosely covered with
foil, for 45-60 min. or until the cloves are soft. The cloves will slip right
out of their skins to be mashed, chopped or served whole. The whole garlic
cloves can be served as a side dish with any roast meat; the mashed cloves are
also delicious mixed with hot homemade mashed potatoes.

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* Exported from MasterCook *

Mostaccioli w/ Sun-Dried Tomato Pesto

Recipe By : Betty Crocker
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups uncooked mostaccioli -- (9oz)
Sun-dried toamto pesto (see recipe)
1/2 cup feta cheese (4oz) -- crumbled

Cook and drain pasta as directed on pkg. While pasta is cooking, prepare
pesto. Toss pasta, pesto, and cheese.

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* Exported from MasterCook *

Sun Dried Tomato Pesto

Recipe By : Betty Crocker
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup oil-packed sun-dried tomatoes -- drained
1/4 cup firmly packed fresh mint leaves
or 4 tsp. dried
2 tablespoons chopped walnuts
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon olive or veg. oil
1 teaspoon lemon juice
1/2 teaspoon pepper
1 clove garlic

Place all ingred in food processor or blender. Cover and process until mixture
is almost smooth.

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NOTES : This can be used with pasta or tossed with cooked veggies or spread on
bread or pizza crust.