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Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles by Jack Bishop

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Notes about Recipes in this book

  • Artichokes, mushrooms, and roasted red peppers with Parmesan

    • Nancith on November 30, 2015

      Really delicious pasta sauce! I used frozen artichokes rather than fresh, and mixed mushroom blend, both of which worked well. Served it over carecce pasta; Wonderful flavor!

  • Fava beans with shallots, fresh herbs, and goat cheese

    • Avocet on July 17, 2011

      Excellent. Very good with mushroom ravioli.

  • Caramelized onions with white wine, cream, and fresh herbs

    • goodfruit on November 06, 2014

      No fresh spices available? I mixed about 2 tsp herbs de provence, 1/2 tsp oregano, 1 tsp basil and 1/2 tsp thyme together in a small custard cup, added a tablespoon or two of warm water and let it hydrate a bit before mixing it into the pasta. Also this recipe makes no pasta recommendations, so I used fusilli, or bowtie thinking it would hold up to the heartiness of the onions and cream, plus I added mushrooms, because, why not?

  • Sautéed white mushrooms with carrots and oregano

    • Nancith on June 27, 2017

      So simple & so good! Even with only half the amount of mushrooms called for, the dish was a hit. I used thyme & rosemary from the garden rather than first option of oregano. Next time, more mushrooms & oregano will be given a chance.

  • Double spaghetti with spaghetti squash and spicy tomato sauce

    • Nancith on August 26, 2015

      This recipe didn't thrill me. Without even using the entire amount of spaghetti called for, the squash was lost in this dish. I probably was too skimpy on the tomatoes which didn't help. A good use for spaghetti squash, but next time, I'll try jazzing it up somehow.

  • Sautéed zucchini with lemon, pine nuts, and basil

    • Avocet on June 16, 2014

      Very good and easy pasta dish. Makes a nice lunch. Like almost all the recipes in this book, I find the amount of oil called for excessive, I cut it from five tablespoons to two. The onions need longer cooking than specified, but the zucchini needs only about two minutes, instead of eight. It is just as good with walnuts, if pine nuts aren't on hand.

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