Pasta on the lighter side
Bold flavors mingle harmoniously in this flavorful dish. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.
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When the produce is fresh and locally grown, fabulous food comes together easily and fast. This summer pasta with a salsa cruda — a simple, no-cook sauce — makes the most of fresh summer tomatoes and peppery arugula. Recipe and photo contributed by Ellen Kanner. Read More→
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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, accompany each serving with a couple of links of sautéed vegan sausages and a salad of mixed greens, tomatoes, peppers, and carrots.
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The simplicity of this Neopolitan recipe (named for ladies of the night), belies its luscious flavor. Studded with green and black olives and dressed in ripe summer tomatoes, this is a quick pasta dish for a summer evening. 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. Read More→
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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. Read More→
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This is an embellished version of pasta aglia olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It’s especially good when tender small zucchini come to market in midsummer.
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Stuffed bell peppers are high on my list of comfort foods. Orzo, a tiny, rice-shape pasta, makes a nice filling. Read More→
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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). Read More→
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