Tag Archives: pasta

Peanut and Vegetable Linguine

 

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine

A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Pasta, Vegetables &amp
Cuisine: Mediterranean
Servings: 4
Author: Julia Ann

Ingredients

  • 7 ounces of whole grain linguine

Instructions

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • Serve immediately.

Notes

The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice®  bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

 

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad

Vegetable Fusilli Salad, Netta Belle' Choice

A cool salad in the summer and a winter treat with hot sandwiches in the winter to enjoy the fresh vegetables.
Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Course: Pasta
Cuisine: Italian
Servings: 8
Author: Julia Ann

Ingredients

  • 8 ounces dry tri-vegetable fusilli pasta

Instructions

  • Cook the fusilli according to manufacturer's directions.
  • Rinse in cold water and refrigerate to cool before assembling salad.
  • Blanch asparagus in boiling water for 11/2-2 minutes until tender but firm.
  • Rinse in cold water; refrigerate to cool.
  • Dice and slice the onion, olives and tomato.
  • Put all ingredients into a large bowl.
  • Mix all ingredients of the Basil Red Wine Vinaigrette in a jar, shake to mix.
  • Heat the vinaigrette slightly to dissolve the sugar if needed.
  • Pour the Vinaigrette over the pasta and vegetables.
  • Refrigerate at least 2 hours before serving.
  • Spinkle parmesan cheese over the salad before serving.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes,  for your cooking experience.
2007-2015 Netta Belle's Choice cookbookinabox "Reg.U.S. Pat. & Trdmk. Off." All rights reserved.

Waiting for another snow storm to come into the midwest.  Winter is getting long!  Looking forward to have pasta salads with fresh vegetables from the local farmer’s market.  Although it will be awhile, this salad would be great with pulled pork sandwiches.

 

Vegetable Fusilli Salad Plate

Vegetable Fusilli Salad Plate

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Green Beans, Red Potatoes and Pasta

®Green Beans, Red Potatoes and Pasta

     Fresh green beans from the garden are crisp, delicious seasoned with oil, lemon, pecorino romano cheese, and herbs. Many cook fresh green beans ‘all day’ with bacon or ham and maybe with potatoes.  The idea was canned and overcooked green beans were  best!  My thoughts of frozen green beans just didn’t have the right taste.

     Seasoned potatoes, steaming pasta and warm fresh bread are considered comfort foods in times of stress.  Foods higher in carbohydrates causes changes in the brain; serotonin, a brain chemical for giving feelings of well-being, is increased. Stress drains the serotonin in the brain giving rise to negative feelings.  Coffee, chocolate, and sweets are first thought for stress, however the sense of well-being is short-lived with a sugar-high, blood sugar level drops leaving frazzled. feelings.*  Green beans are rich in nutrients of folate, manganese and vitamins: C, K, A, B6.  Pasta is a complex carbohydrate as potatoes.  They are digested slowly providing energy over long period of time.³

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

A comfort food dish of pasta and fresh green beans and red potatoes and light sauce.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Vegetables and Pasta
Cuisine: American
Servings: 6
Author: Julia Ann

Ingredients

  • 6 quarts of water

Instructions

  • Bring water to boil in large kettle.
  • Add green beans, bring back to boil 6 minutes.
  • Remove with a slotted spoon, drain and rinse with cold water to stop cooking.
  • Set beans aside.
  • Add potatoes to same water, cook until soft.
  • Remove potatoes with slotted spoon, drain and set aside.
  • Add pasta to vegetable water cook per package instructions.
  • When al dente, save 1 cup pasta water.
  • Drain pasta and rinse briefly with cold water
  • Heat olive oil and butter in 12-inch skillet.
  • Cook onion, garlic and celery until soft and onion translucent.
  • Add green beans, potatoes and pasts to skillet.
  • Sprinkle seasonings, except cheese, and pasta water over and stir to blend,
  • care not to mash potatoes.
  • Simmer to heat through.
  • Pour into serving dish or serve from the skillet.
  • Sprinkle the cheese over the vegetables and pasta.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Serve a simple salad: spring lettuces, tomato, avocado, green onion and black olives with your favorite salad dressing.

Tomato Avocado Salad

                      Tomato Avocado Salad

Reference:
*Yeager, Selene and the Editors of Prevention®, 2007. The Doctors Book® of Food Remedies.  New York: Rodale, Inc. (Yeager 2007, p. 6

 

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience.

 ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

(July 19, 2013)

 

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