Pasta on the lighter side
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage. For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots. Photos by Rachael Braun.
If you’ve been looking for a healthier Alfredo sauce, here it is! This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. While the pasta is tasty in an of itself, what totally makes it for me are the veggie toppings, which can be varied each time. This is delicious with a briny salad like Chickpea and Carrot Salad with Parsley and Olives, as shown, and some tomato wedges. more→
The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky of Bittersweet.
Arrabiata is an Italian term for “mad” or “enraged.” I imagine that the name of this pasta dish must have been inspired by its bold red sauce and seasoning. Pepperoncini (pickled Italian hot peppers, available in jars from most any supermarket) and red pepper flakes are its signature flavorings. Use the amounts given here as a guideline—for a spicier effect, taste the sauce, then slowly step up the quantity of these two key ingredients. Photos by Hannah Kaminsky of Bittersweet. more→
This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky of Bittersweet. more→
Here’s a summer pasta dish that’s perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. more→
Fresh ingredients and pantry staples create a beautiful and nutritious dinner on the fly. This dish is equally delicious – if not more so – the next day. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). more→
Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. more→