Pasta for All Seasons: 125 Vegetarian Pasta Recipes for Family and Friends

Overview

Pasta has been a presence on American dinner tables ever since Thomas Jefferson introduced "macaroni" to the New World. Our love of pasta has evolved from an occasional spaghetti dinner to a virtual obsession. We now choose from among hundreds of Italian pasta shapes adorned with a variety of flavorful sauces from puttanesca to pesto. In Pasta for All Seasons, Robin Robertson uses the rich flavors of fresh, seasonal produce -- so important in Italian cooking -- and ingredients such as protein-rich beans, nuts, ...
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Overview

Pasta has been a presence on American dinner tables ever since Thomas Jefferson introduced "macaroni" to the New World. Our love of pasta has evolved from an occasional spaghetti dinner to a virtual obsession. We now choose from among hundreds of Italian pasta shapes adorned with a variety of flavorful sauces from puttanesca to pesto. In Pasta for All Seasons, Robin Robertson uses the rich flavors of fresh, seasonal produce -- so important in Italian cooking -- and ingredients such as protein-rich beans, nuts, and soy to create 125 sumptuous yet healthful recipes, including her vegetarian interpretations of many Italian classics. From warming winter soups and hearty casseroles to sultry summer salads and fragrant pestos, this book is filled with satisfying and delectable recipes for economical family suppers as well as elegant fare for guests.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Healthy, cheap and versatile, pasta has become astoundingly popular, and Robertson's impressive array of dishes highlights all of its best qualities. Building on classics from her Italian-American heritage, Robertson gives the humble noodle a twist all her own by emphasizing its health benefits in a balanced vegetarian diet. She takes the "quiet pasta revolution" further by using the new vegetables available to most shoppers now, for example, mixing yellow tomatoes with lemon zest and radiatore. Recipes are arranged by type of sauce, with a whole section on tomato sauces alone (especially delicious is the Ziti with Sicilian-Style Sauce). And pesto need not mean just basil: a chapter on oils and pestos contains exciting combinations like cilantro-lime and parsley-walnut. She offers warm autumn fare, like Penne with Sweet Potato and Green Apple Saute, and holiday pastas, such as Fusilli with Garlic, Figs, and Rosemary, a Christmas Eve dish enjoyed by the author's family. In many of the creamier sauces, soy milk is optional, and numerous recipes call for soy-based meat substitutes or tofu. Because of the author's awareness of health and balance, this book is a veritable pasta bible for vegetarians and omnivores alike. Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9781558321748
  • Publisher: Harvard Common Press, The
  • Publication date: 10/24/2000
  • Pages: 825
  • Product dimensions: 7.04 (w) x 9.42 (h) x 0.83 (d)

Table of Contents

Introduction ix
Aglio and Olio and Pesto, Too 2
Garden Varieties 22
You Say Tomato 48
Creamy Yet Light 68
Meatless But Meatlike 84
Stuffed, Layered, Baked 106
Pasta Around the World 132
Soup Makes the Meal 150
Cool Salads for Warm Days 170
Index 187
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