| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tuscan |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Pasta of your choice |
| 28 |
oz |
Jarred natural pasta sauce |
|
|
OR packaged prepared pesto |
| 1 |
|
28 ounce ca diced tomatoes |
|
|
Fresh basil |
|
|
Choose several from the |
|
|
Jarred roasted red peppers; drained |
|
|
Cured olives; black or green |
|
|
Fresh mozzarella balls |
|
|
OR very fresh tofu–diced and sprinkled |
|
|
; with vinaigrette |
|
|
Baby carrots |
|
|
Precut broccoli or cauliflower florets |
|
|
Pepperoncini |
|
|
Cherry tomatoes |
|
|
Sliced green bell peppers and/or cut |
|
|
; celery stalks |
|
|
Marinated artichoke hearts |
|
|
White bean salad; (from deli section) |
|
|
Fresh or grilled Italian bread slices |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
FOR THE ANTIPASTO
FOLLOWING SUGGESTED ITEMS
SUGGESTED ACCOMPANIMENTS
A pot of pasta can be the basis of a creative and festive meal. Just serve
an antipasto platter of fresh vegetables and cheeses or soy items along
side. As an alternative to spaghetti, consider using frozen pasta, such as
cheese- or vegetable-filled tortellini or ravioli.
Strategy While bringing a large pot of water to a boil and cooking the
pasta, prepare a platter or two of antipasto and slice the bread. When the
pasta is done, drain and return it to the pot. Add pasta sauce and diced
tomatoes. Serve pasta on individual plates, pass the Parmesan cheese, the
antipasto platters and bread.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 52
Converted by MM_Buster v2.0l.
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