“It’s a healthy dish for everyone. Try!”

INGREDIENTS

1 pound linguine or thin spaghetti, uncooked
5 slices white bread or wheat bread
1 medium yellow squash, cut into 3/8 inch thick slices
1 medium zucchini squash, cut into 3/8 inch thick slices
1 small eggplant, cut into 3/8 inch thick slices
1 medium onion, cut into 3/8 inch thick slices
3 large red tomatoes, cut into 3/8 inch thick slices
1/2 bunch fresh basil, finely chopped
1/3 cup grated Parmesan cheese
  Salt and freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil or vegetable oil
4 tbsp. lemon juice
3 tbsp. balsamic vinegar

DIRECTIONS

        These other seasonings may also be used in place of the fresh basil.
(1) 1 teaspoon dry basil and 1 tablespoon fresh thyme, finely chopped
(2) 1 teaspoon dry thyme and 1 tablespoon fresh oregano, finely chopped
(3) 1 teaspoon dry oregano

“It’s a tasty mixture for a good entrée!”

INGREDIENTS

12 ounces fresh white mushrooms
2 bunches large (about 10) scallions (green onions)
2 medium-sized yellow and/or green bell peppers
1/4 cup soy sauce
3 tbsp.   sugar
1 tbsp.   dark Asian sesame oil
4 large garlic cloves, finely chopped (about 4 teaspoons)
2 tbsp.   sesame seeds, toasted*, divided
1/2 tsp.   ground black pepper

DIRECTIONS

• Trim the mushroom stems; cut in 1/2 inch thick slices.
• Cut white parts of scallions into 1 1/2 inch pieces.
• Trim and finely chop enough scallion greens to make 1/4 cup; set aside for later use.
• Cut bell peppers in 1 1/2 inch squares.
• Thread mushrooms onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper squares, threaded crosswise.
• Arrange skewers in a snug-fitting baking dish.
• To prepare marinade:

1. Whisk the soy sauce together with sugar, oil, garlic, 1 tablespoon of the sesame seeds and the black pepper in a small bowl.
2. Pour marinade over skewers; turn to coat all sides; cover and marinate for 30 minutes or up to 2 hours, turning once.

• Preheat the grill or broiler to high.
• Place skewers on a rack; grill or broil, brushing often with marinade, until mushrooms are tender and vegetables are browned, 3 to 5 minutes per side.
• Sprinkle with reserved chopped scallion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.

“This may help your diet complete. Tremendous!”

INGREDIENTS

12 ounces dried Penne or ziti pasta
1 – 12 ounce package light firm tofu, drained
1/4 cup oil pack sun dried tomatoes, drained well
1/4 cup fat free vegetable broth
1 tsp.  dried oregano
1 tsp.  dried basil
1 or 2 chipotle peppers in adobo sauce
1/2 tsp.   salt
2 cloves garlic, minced
  Basil leaves, shredded
  Parmesan cheese, freshly grated (optional)

DIRECTIONS

• Combine tofu, tomatoes, both, oregano, basil, peppers, garlic and salt in a blender container.
• Cover and blend until nearly smooth.
• Toss with hot cooked pasta prepared according to package direction.
• Garnish with shredded basil leaves and Parmesan cheese if desired. Serve immediately.

“This is usually served with salad!”

INGREDIENTS

12 ounces Linguine, uncooked
8 ounces button mushrooms
8 ounces shiitake or oyster mushrooms
1 tbsp.   butter or margarine
1/4 cup chopped fresh parsley
1/2 cup low fat sour cream
1/2 cup skim milk
  salt and fresh ground pepper to taste

DIRECTIONS

• Prepare the linguine according to directions on package.
• Clean mushrooms and trim stems while pasta is cooking. (Remove all shiitake stems)
• Melt butter over low heat in a large skillet with a tight fitting lid.
• Add mushrooms and parsley.
• Cover skillet tightly and let mushrooms cook slowly until they are completely tender and liquid is released.
• Stir several times to make sure that mushrooms are not browning.
• Stir sour cream and milk in small bowl until smooth.
• Just before draining pasta, add 1/4 cup of the cooking water to the sour cream mixture.
• Drain the pasta and transfer it to the skillet with the mushrooms.
• Add the sour cream mixture and heat to boiling.
• Salt and pepper to taste.
• Simmer for one minute.
• Toss to distribute sauce.
• Divide between four plates.

“It’s colorful and delicious for a perfect diet.”

INGREDIENTS

2 large red bell peppers, cut in strips
2 large orange bell peppers, cut in strips
2 large yellow bell peppers, cut in strips
3 tbsp.    extra virgin olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1/8 tsp. crushed red pepper flakes (optional)
1 pound penne pasta

DIRECTIONS

• Sauté the garlic in olive oil in non stick skillet over medium – high heat, stirring until golden brown.
• Add bell peppers, wine, and salt and fresh ground black pepper to taste.
• Cook covered, stirring occasionally, until tender (15 to 20 minutes).
• Cook the pasta in large pot of boiling salted water until al dente, while the peppers simmer. Drain.
• Toss with pepper mixture and sprinkle with crushed red pepper flakes, if desired.

“It’s another style of pasta so rich in taste, with some combination that makes it perfect.”

INGREDIENTS

1 tsp.   extra virgin olive oil
4 cloves garlic, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 cup chopped fresh tomato
8 ounces uncooked angel hair pasta
1/4 cup chopped fresh basil
2 tbsp.  fresh grated Parmesan cheese
  fresh ground black pepper to taste

DIRECTIONS

• Bring a large pot of water to a boil over high heat.
• As water is coming to a boil, place olive oil and garlic in a non stick sauté pan and cook over medium heat just until garlic begins to brown.
• Remove from heat and pour in wine.
• Return to heat and cook on high heat for another 1 to 2 minutes until reduced by half.
• Stir in lemon juice and tomato and remove from heat.
• Place pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
• Angel hair doesn’t take long.
• Drain the pasta and put it into a warm serving bowl.
• Add the wine, garlic and tomato.
• Add the basil, Parmesan cheese and black pepper.
• Toss and serve immediately.

“This preparation promises the best flavor. Fantastic!”

INGREDIENTS

2 medium red bell peppers, cut in 1/2" chunks
1 small eggplant, cut in 1/2" chunks
1 yellow crookneck squash, cut in 1/2" chunks
1 cup peeled and diced butternut squash
1 tbsp.   extra virgin olive oil
3/4 pound penne pasta
2 small tomatoes, cored and diced
1/3 cup chopped fresh basil
4 tsp.   balsamic vinegar
1 clove garlic, minced
1/3 cup reduced fat Parmesan cheese

DIRECTIONS

• Preheat the oven to 450°F. Spray roasting pan with cooking oil spray.
• Combine peppers, eggplant, yellow squash and butternut squash in roaster.
• Spray lightly with cooking oil spray and sprinkle with salt and pepper.
• Roast the vegetables (about 20 to 25 minutes) until tender and they began to brown.
• Stir occasionally to keep from burning on bottom.
• Cook the pasta in large pot of boiling salted water until tender but al dente.
• Drain, reserving 1/3 cup liquid.
• Toss vegetables, pasta, tomatoes and basin in large bowl.
• Add garlic, olive oil and balsamic vinegar.
• If too dry, add up to 1/3 cup reserved pasta liquid.
• Correct the salt and pepper seasoning.
• Serve with Parmesan cheese.

“These are deliciously mixed. So yummy!”

INGREDIENTS

1 tbsp.    extra virgin olive oil
3 cloves garlic , chopped
1 cup chopped red onions
3 sweet red peppers, seeded, chopped
1 1/3 cups vegetable stock
   Salt
   Fresh ground pepper
3/4 pound spaghetti
1/2 cup chopped fresh basil or parsley, plus extra for garnish
  Grated zest of 1 large lemon
  Freshly grated parmesan cheese

DIRECTIONS

• Heat the oil in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer for 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavors.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.

“It’s nice to serve hot. Try and enjoy!”

INGREDIENTS

1/2 pound spaghetti
1 tbsp.  sesame oil
2 tbsp.  low sodium soy sauce
1 tablespoon sherry wine
1 1/2 tbsp. Chinese chili sauce
1 1/2 tbsp.   tahini
1/2 tbsp.   granulated sugar
3 cloves garlic, minced
1 slice fresh ginger, size of a dime, peeled and chopped
2 green onions, finely sliced
   Freshly ground black pepper
1/2 cup finely chopped hothouse cucumbers
1 tbsp.   fresh cilantro leaves, finely chopped

DIRECTIONS

1. Whisk all sauce ingredients together.

“It’s a fabulous meal for a wonderful recipe. Try it!”

INGREDIENTS

8 ounces pasta
1 tbsp.   olive oil
3 cloves garlic, minced
2 cups chopped tomatoes
4 anchovy filets, rinsed and chopped
2 tbsp.  tomato paste
3 tbsp.   capers
10 Kalamata olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

DIRECTIONS

• Bring a large pot of lightly salted water to a boil.
• Cook the pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over low heat; cook garlic in oil until golden.
• Add tomatoes, and cook for 5 minutes.
• Stir in anchovies, tomato paste, capers, olives, and red pepper flakes.
• Cook for 10 minutes, stirring occasionally.
• Toss pasta with sauce, and serve.