Pasta has been on dinner tables ever since Thomas Jefferson introduced "macaroni" to the New World. Our love of pasta has evolved from an occasional spaghetti dinner to a virtual obsession. Robin Robertson uses the rich flavours of fresh, seasonal produce so important in Italian cooking and ingredients such as protein-rich beans, nuts, and soy to create 125 sumptuous yet healthy recipes, including her vegetarian interpretations of many Italian classics. From warming winter soups and hearty casseroles to sultry summer salads and fragrant pestos, this book is filled with satisfying and delectable recipes for economical family suppers as well as elegant fare for guests. Recipes include: Summer Garden Farfalle; Rotelle with Spicy Pumpkin Sauce; Cumin-Spiced Pasta Salad with Pesto; Autumn Harvest Lasagne; Rigatoni with Baked Tomato Sauce; Linguine with Red Lentil Sauce; Starstruck Minestrone; Spicy Creoie Cavatappi; Mostaccioli and Roasted Vegetables; Spaghettini with Garlic-Sage Sauce.
Publisher: Harvard Common Press,U.S.