Free Vegetarian recipes

GARDEN VEGETABLE SPAGETTI

Serving Size: 6

• 16 ounces spaghetti
• 2 tablespoons olive oil
• 2 medium carrots — sliced
• 1 medium onion — chopped
• 2 medium zucchini — chopped
• 3 cloves garlic — minced
• 3 medium tomatoes — cut into 1″ pieces
• 1/2 cup frozen peas — thawed
• 1 tablespoon fresh chopped basil or 1 tsp. dried
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cook and drain spaghetti per package directions.Meanwhile, heat oil in a 10-inch skillet over medium-high heat.
Cook carrots, onion, zucchini, and garlic in oil, stirring frequently, until vegetables are crisp tender.

Stir in remaining ingredients except cheese; cook until hot.
Serve vegetable mixture over spaghetti.

PASTA WITH SAFFRON-TOMATO COCONUT MILK

Categories: Pasta, Main dish, Vegan
Yield: 4 servings

• 3 large Tomatoes
• 8 oz Fettucine or other pasta
• 2 tsp Vegetable oil
• 1 Garlic clove; finely minced
• 6 Saffron threads -OR- 1 pinch Powdered saffron
• 1/4 tsp Grated lemon peel
• 1 cup Coconut milk (“lite” is OK)
• 1/4 tsp Salt
• Freshly ground black pepper
• Fresh basil leaves

Bring a pot of water to a boil (enough to cook the pasta).
Before adding the pasta, drop the tomatoes into the boiling water for a few seconds to loosen skins.
Remove tomatoes and set aside; put pasta into boiling water and cook until tender.
Drain thoroughly and keep hot while you prepare sauce.For sauce:
Peel skins from tomatoes.
Cut peeled tomatoes into wedges and remove seeds.
Discard skins and seeds.
Chop tomatoes finely.

In a heavy skillet or saucepan, heat oil over moderately-high heat.
Add tomatoes, garlic and saffron to hot oil and stir constantly until most of the liquid has evaporated and mixture is reduced by about half.
Stir in coconut milk and lemon peel, and season with salt and pepper.
Simmer gently a couple of minutes, until sauce is heated through and flavors have blended.

Serve sauce ladled over hot pasta, garnished with a generous amount of thinly sliced fresh basil.
Pass peppermill separately at table, if desired.

GARLIC ARTICHOKE AND SPINACH FETTUCINE

Serving Size: 4

• 1 head (not clove) garlic
• 3 tablespoons olive oil — divided
• salt & pepper to taste
• 1 small onion — thinly sliced
• 6 roma tomatoes — seeded & chopped
• 1 6 oz. jar marinated artichokes — drained & chopped
• 1 tablespoon fresh chopped thyme
• 1/2 cup vegetable broth
• 12 ounces spinach fettucine — cooked & drained

Preheat oven to 350 degrees F.
Cut the top off garlic heat to expose cloves.
Pull off any loose peel.
Place on square of foil, drizzle with 1 tablespoon of oil; sprinkle with salt & pepper.
Wrap foil around garlic and bake 45 minutes.
Cool for 15 minutes or until it can be handled.Meanwhile, add remaining 2 tbsp. of oil to large skillet and heat on medium.

Saute the onion until wilted, about 3 minutes.
Mix in tomatoes, artichokes, and thyme.
Cook for 5 minutes then stir in the vegetable broth and bring to a boil.
Stir in cooked pasta and heat through on high about 2 minutes.
Squeeze the garlic head to extract the cloves and stir them into the pasta.
Season with salt & pepper and cheese to taste and serve

LEMON PEPPER PASTA WITH ASPARAGUS

Serving Size: 4

• 4 ounces uncooked farfelle (bow-tie) pasta
• 1/4 cup olive oil
• 1 medium red bell pepper — chopped
• 1 pound asparagus — cut into 1″ pieces
• 1 teaspoon grated lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons lemon juice
• 1 15-16 oz can Navy beans — rinsed & drained
• freshly ground pepper

Cook and drain pasta per package directions.While pasta is cooking, heat oil in a 12-inch skillet over medium high heat.
Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.

Add pasta; toss with vegetable mixture. Sprinkle with pepper

PASTA SAUCE WITH CAPERS AND OLIVES

This is a one version of an old time favorite,

• Four or five vine ripened tomatoes, peeled and cut into bite sized pieces.
• 1/4 cup extra virgin olive oil
• Five large cloves of garlic, chopped coarse.
• 1 very large handful of fresh basil, stems removed and chopped fine (this recipe will not work with dried basil).
• Two tablespoons of capers
• 12 large Sicilian green olives pitted and coarsely chopped (optional).
• Sea salt and pepper to taste,

Mix all ingredients and let marinate for at least two to three hours.
Toss with hot pasta.
Traditionally, this dish is best without the addition of cheese.

LEMON PASTA SAUCE

note: this makes two servings for a main dish)

• olive oil
• crushed red pepper
• lemons
• parsley
• white wine
• garlic cloves
• chopped tomatoes (or sun-dried)

Optional Add-ins: basil, olives, zucchiniIn one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and a few shakes of the red pepper.

Saute until the parsley changes to a deep green color.
(add other optional veggies here — saute for a few minutes longer)

Add about 1/2 cup of white wine (this is optional — my mom doesn’t like wine, so I don’t use it when I make it for her.
I just add more lemon juice).

Squeeze in the juice of a couple of lemons (you can also use lime for a wonderful variation).
Simmer until it cooks down to about half of the juice.

Just before serving, toss in the chopped tomatoes.
They should be just warmed, but not cooked and mushy.
(this would also be the time to add the basil or olives)

Toss with freshly made pasta.

This is one of my husband’s favorite meals (and he’s not vegetarian).
It’s great with crusty rolls or garlic bread.

Noodles with Diablo Sauce and Greens (Serves 4)

The vibrancy of the greens, the toasty flavor of the sobas, and the spicy sauce make this a delightful meal. When making the sauce, be particularly careful with the chili peppers. Also, you may like more or less maple syrup and lime juice, so be prudent with these ingredients and add a bit at a time, tasting as you go.

2 cups canned crushed tomatoes (460 mil.)
3 large garlic cloves, chopped
3 Tbs. ginger juice from a 3-inch piece of fresh ginger (45 mil.)
(Finely grate the ginger, wrap in a thin cloth, and then squeeze the juice through the cloth into a cup).
1/4 cup chopped fresh parsley (60 mil.)
2 Tbs. Maple syrup (30 mil.)
Juice of 1 small lime
1/2 cup sesame oil (120 mil.)
1/4 tsp. crushed red chili pepper (1 mil.)
(more or less to taste).
Saltv 3 Cups chopped spinach (700 mil.)
3 Cups (700 mil.) chopped beet greens (700 mil.)
1 Tbs. olive oil (15 mil.)
1/2 red onion, chopped
12 ounces soba noodles (336 grams)
In a food processor, blend the tomatoes, garlic, ginger juice, parsley, maple syrup, lime juice, and sesame oil together until smooth. Taste. Add a pinch of the red hot chili pepper. Blend, taste, and add more if you like. Season with salt.

Wash the greens to remove any sand or dirt. Heat the olive oil in a large sauté pan, add the onion, and cook over high heat for 2 to 3 minutes. Stir in the greens and cook for 5 minutes, until tender.

Meanwhile, bring a large pot of water to a boil, add a tiny bit of oil, and cook noodles until al dente (about 5 minutes). Remove from heat and drain. Place noodles on individual serving plates. Spoon some sauce on the noodles, place greens on top, and spoon a topping of sauce on the greens. Be decorative. The sauce will warm up from the heat of the greens and noodles.