Tuscan table

Yield: 1 servings

Measure Ingredient
1 pounds Pasta of your choice
28 ounces Jarred natural pasta sauce
\N \N OR packaged prepared pesto
1 \N 28 ounce ca diced tomatoes
\N \N Fresh basil
\N \N Choose several from the
\N \N Jarred roasted red peppers; drained
\N \N Cured olives; black or green
\N \N Fresh mozzarella balls
\N \N OR very fresh tofu--diced and sprinkled
\N \N ; with vinaigrette
\N \N Baby carrots
\N \N Precut broccoli or cauliflower florets
\N \N Pepperoncini
\N \N Cherry tomatoes
\N \N Sliced green bell peppers and/or cut
\N \N ; celery stalks
\N \N Marinated artichoke hearts
\N \N White bean salad; (from deli section)
\N \N Fresh or grilled Italian bread slices
\N \N Grated Parmesan cheese




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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