Veggie Recipes for Melissa

Melissa - let me know if you have any specific requests. I think the quickest way to add veggies to a meal is to make a pasta dish. Here are a few of our favorites:

Linguine and Cherry Tomatoes
2 c cherry tomatoes, washed and halved
2 to 4 Tbs good Olive Oil
Salt and Pepper to taste
2 to 4 oz cheese (Parmesan, asiago, any hard cheese will do)
6 oz linguine

Bring a pot of salted water to a boil and cook linguine according to directions (about 10 minutes). In the meantime halve the cherry tomatoes and combine in a large bowl with the olive oil, grated cheese, salt and pepper. When pasta is cooked drain and add to the tomato mixture, tossing to combine. This is great served with a lettuce salad and garlic bread.

Penne with Matchstick Zucchini and Mozzarella Cubes
4 oz dried penne pasta
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into matchsticks
1/2 tsp dried oregano
2 medium garlic cloves, minced
1/2 tsp dried basil
1/4 tsp salt
4 oz part-skim mozzarella cheese, cut into 1/4 to 1/2 inch cubes

Cook the pasta according to package directions, drain well reserving 1/2 c pasta water.

Meanwhile heat a large skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Add bell pepper, zucchini, oregano, garlic, and basil and cook for 5 minutes or until bell pepper is tender crisp and zucchini is starting to lightly brown. Gently stir in the pasta, reserved pasta water, salt and mozzarella. Serve immediately.

Pasta Primavera with Breadcrumb Topping
8 oz fusilli or rotini
3 Tbs olive oil
1/2 lb green beans, trimmed
small yellow onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper (you can omit if you don't like heat)
3 medium zucchini (about 1/2 lb) julienned
2 large red bell peppers, julienned
1/4 c finely chopped basil (or use 1 tsp dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1 c plain dry breadcrumbs
Freshly grated Parmesan cheese
Olive Oil

Cook pasta according to package directions.

Bring a large pot of salted water to a boil. Add green beans for 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking.

Heat 2 Tbs oil in a large skillet over medium heat. Add green beans, onion, garlic, and crushed red pepper and cook, covered, for 3 minutes. Add Zucchini, peppers, basil, and oregano and cook, uncovered for 5 minutes or until vegetables are just al dente. DO NOT OVERCOOK! Season with salt to taste.

Warm remaining 1 Tbs oil in a second skillet over medium heat. Add breadcrumbs and saute until golden, about 5 minutes. Add drained pasta to vegetables and toss to blend. Sprinkle with breadcrumbs, cheese, a drizzle of olive oil, and serve.

Let me know if you want any of the following recipes - Roasted Corn and Black Bean Quesadillas, Zucchini and Corn Quesadillas, Stuffed Red Peppers, Roasted Vegetable Enchiladas with Tomatillo Sauce, Portabello Mushrooms stuffed with Wild Rice and Goat Cheese, or Grits Souffle with Tomato Coulis (a cheesy souffle with asparagus and a spicy tomato sauce).