Tuscan table

Yield: 1 servings

Measure Ingredient
1 pounds Pasta of your choice
28 ounces Jarred natural pasta sauce
OR packaged prepared pesto
1 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
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




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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