Posted by Doris Romeo on Jul 23, 2006 - 1:53:00 PM
I love pasta dishes! There is nothing more versatile and easy to make. I try to eat pasta always once a week.
Pasta salad primavera
1 lb. cooked pasta (any shape that you prefer) cooked 1 cup cooked broccoli crowns 1/2 cup cooked sliced carrots 1/2 cup cooked green peas 1/2 grilled eggplant, cut into 1 inch pieces 1 cup drained marinated artichoke hearts 3 T. red wine vinegar 1/2 cup extra virgin olive oil small pinch dried oregano salt and pepper
Let the pasta cool a little, blend in all the veggies. In a separate bowl mix the oil, vinegar, oregano, salt and pepper. Mix into the pasta and refrigerate for one hour to blend in flavors, will keep up to three days.
Pasta with garlic and tomatoes
1 lb. angel hair pasta cooked al dente 4 T. extra virgin olive oil 2 med. size tomatoes seeded, peeled and cut into small quarters 1 T. minced fresh garlic 2 T. chopped sun dried tomatoes 1 T. white wine salt and pepper