Name: Pasta Without Tomato - New
Ingredients: 1 c Spaghetti squash; cooked; 2 oz Rotini (pasta twists); three colors; 1 oz Vermicelli; broken; 1 Whole Lean Italian sausage link; chopped; 1 ts Extra virgin olive oil; 1/4 c Chopped onions; or more, to taste; 1 md Carrot; chopped; 1 Stalk fennel; fresh, chopped; Chicken broth or vegetable bouillon; 1 tb Garlic; crushed; 4 oz Sliced mushrooms; 1/4 c Fresh parsley; diced; 1 tb Italian seasoning blend; crushed; 1 md Egg; 1 tb Fresh basil; chopped; 1 ts Dried oregano; Freshly ground black pepper; Salt; 2 tb Parmesan cheese; grated; Cilantro leaves

Predestination to life is the everlasting purpose of God, whereby before the foundations of the world were laid, He hath constantly decreed by His counsel secret to us, to deliver from curse and damnation those whom He hath chosen in Christ out of mankind, and to bring them by Christ to everlasting salvation, as vessels made to honor. Wherefore they which be imbued with so excellent a benefit of God be called according to God’s purpose by His Spirit, working in due season; they through grace obey the calling; they be justified freely; they be made sons of God by adoption; they be made like the image of his only-begotten Son Jesus Christ; they walk religiously in good works and at length by God’s mercy, they attain to everlasting felicity.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy	Italian	Pasta, Spaghetti s	2	Servings

INGREDIENTS

1	c	Spaghetti squash; cooked
2	oz	Rotini (pasta twists); three colors
1	oz	Vermicelli; broken
1		Whole Lean Italian sausage link; chopped
1	ts	Extra virgin olive oil
1/4	c	Chopped onions; or more, to taste
1	md	Carrot; chopped
1		Stalk fennel; fresh, chopped
		Chicken broth or vegetable bouillon
1	tb	Garlic; crushed
4	oz	Sliced mushrooms
1/4	c	Fresh parsley; diced
1	tb	Italian seasoning blend; crushed
1	md	Egg
1	tb	Fresh basil; chopped
1	ts	Dried oregano
		Freshly ground black pepper
		Salt
2	tb	Parmesan cheese; grated
		Cilantro leaves

INSTRUCTIONS

[1] Micro-cook the spaghetti squash or use left-over. [2] Cook pastas
together. [3] Saute: While the pasta is cooking, brown the sausage. Add
olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped
celery).  Add chicken broth as needed to soften the vegetables. Add garlic,
mushrooms, and Italian herbs. Continue cooking and stirring until mushrooms
are warmed (not limp). Remove from heat but keep warm. [4] Assemble: Drain
the pasta but do not rinse.  Put pasta back in the pot. Add squash and stir
to mix.  Add the saute mixture to the pasta pot and stir. Beat one egg (or
use 1/4 cup egg substitute). Turn on the heat. Make a well in the center
and . . . [5] Working quickly, over moderately high heat, pour the egg into
the well and stir, constantly, to coat, bind, and cook the egg. Season with
basil, oregano, more pepper, salt to taste, cilantro and parsely. Serve
with grated parmesan.
COOKsNOTE: Freeze the sausage, then chop it.  Warm leftover squash when
draining the pasta (do not put cooked squash in boiling water again). Keep
this dish warm in 300 deg oven (not stove top).  Last served 23 Ap 96 with
sweet-bitter salad (Bob liked).  Next time try ... Broccoli Rabb; ground
turkey with fennel seed.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:50 -0400
From: TheCookie@aol.com
Suggested Wine: wine
NOTES : Strands of spaghetti squash add flavor and crunch to rotini and
vermicelli --a fast meal

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