For tossing with pasta. 2 teaspoons olive oil1/4 cup diced bacon1/4 cup finely diced onionsmall handful cherry tomatoes, coarsely chopped2 cloves garlic, minced1 15 oz. can Great Northern…
Category: Pasta and Rice Dishes
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Spaghetti with Spinach and Mushrooms
from Vegetarian Times Magazine serves 6 8 ozs. spaghetti, broken into thirds (I used whole wheat)1 15 oz. can low-sodium vegetable broth2 TBS tomato paste1 TBS harissa or…
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Baked Sesame Chicken Noodles
a Cooking Light recipe This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken…
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Asparagus-Pesto Lasagna
from Vegetarian Times; April 2006Serves 10 1/3 cup all purpose flour3-1/2 cups low fat milk, divided6 Tbsps pesto, or more to taste*2 Tbsps. Grated Parmesan, plus additional for…
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Salmon Pasta
An Erika Original 2 tablespoons finely chopped yellow onion1 tablespoon butter1/8 teaspoon freshly ground black pepper3/4 cup milk8 ounces chive and onion flavored cream cheese2 cups leftover smoked…
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Crock Pot Macaroni and Cheese
8 oz. uncooked macaroni2 eggs1 1/4 cup milk1 (12 oz) can evaporated milk4 cups shredded sharp cheddar cheese-dividedsalt and pepper to taste In a large bowl, beat the…
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Quick Pesto Tortellini
1 package frozen vegetables, your choice1 pound cheese tortellini1 15 oz. container ricotta cheese1/4 cup prepared pestosalt and pepper to taste Bring a large pot of salted water…
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Herbed Spaetzle
from Sara Moulton Cooks At Home 2 cups sifted all-purpose flour1 teaspoon kosher saltpinch freshly grated nutmeg2 large eggs, lightly beaten2/3 cup water2 tablespoons unsalted butter2 tablespoons vegetable…
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Four Cheese Stuffed Shells
inspired by a Cooking Light recipe. 1 pound jumbo shell pasta (about 40 shells) Cooking Spray 1 (12-ounce) carton low fat cottage cheese 1 (15-ounce) carton ricotta cheese…
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Vegetable Biryani
Vegetable BiryaniRecipe By : Martha Stewart 1/2 tsp saffron — crumbled1/4 cup nonfat milk1 1/2 cups basmati rice — soaked in cold water 10 minutes and drained3 Tbsp…