tuscan table

Categories
Vegtime3
Yield
1 servings
MeasureIngredient
1 pounds Pasta of your choice
28 ounces Jarred natural pasta sauce
  OR packaged prepared pesto
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

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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