Pasta Entrées
Lasagna has a timeless appeal, and is always such a hit, whether you make it for your family or take it to gatherings. It almost goes without saying that you can vary the vegetables you use here—eggplant, broccoli, and Swiss chard are all good substitutions. Any vegetables used should be lightly steamed or sautéed first. Because I’m incredibly lazy, I use no-boil lasagna noodles, which makes the whole enterprise a snap.
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In the original version of this simple but elegant dish, the pasta is enveloped in a rich cream sauce. I’ve streamlined it by making a creamy sauce of low-fat white beans instead. Read More→
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Look for vegan tortellini or ravioli in the frozen foods section of natural foods stores. They come stuffed with tofu, spinach, or even sweet potato. Try serving this with Mediterranean Spinach with Pine Nuts and Raisins.
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Though this uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Serve with a salad of fresh greens with chickpeas for a complete and hearty meal.
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“Hay and straw” pasta is mixture of white and spinach linguine and come packaged together. Somewhat easier to find is white and green fettuccine, so substitute these if need be. If you’ve been looking for a healthier Alfredo sauce, you’ve come to the right place. Read More→
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This quick and nourishing year-round pasta recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens by Nava Atlas.
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I first heard of this dish from a friend whose Italian mother-in-law makes it regularly. Always one to go for hearty and offbeat combinations, I couldn’t wait to try it. This is a filling dish, and you’ll need only a simple salad and a green vegetable such as broccoli to make a satisfying meal. Read More→
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Swiss chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.
“Marriage…is not merely sharing one’s fettuccine, but sharing the burden of finding the fettuccine restaurant in the first place.”
—Calvin Trillin Read More→
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