Pasta e verdura : 140 vegetable sauces for spaghetti, fusilli, rigatoni, and all other noodles / Jack Bishop.

Format:

Book

Author/Creator:

Bishop, Jack, 1963-

Contributor:

Laurie Burrows Grad Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Sauces.

Cooking (Vegetables).

Cooking (Pasta).

Cooking, Italian.

Penn Provenance:

Grad, Laurie Burrows (donor)

Physical Description:

326 pages : illustrations ; 25 cm

Edition:

First edition.

Place of Publication:

New York : HarperCollins Publishers, [1996]

Summary:

Pasta is an American favorite. It is quick to prepare, healthy, economical, and best of all, it tastes fabulous with an astounding variety of delicious vegetables as simple sauces.

Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Included are imaginative recipes for your favorite vegetables, from A to Z, including Braised Artichokes with Tomatoes and Thyme; Stewed Eggplant with Tomatoes, Mushrooms, and Green Olives; Leeks Sauteed in White Wine with Parmesan and Parsley; and Caramelized Radicchio with Balsamic Vinegar. For each sauce Jack Bishop suggests the perfect shape of pasta: Peeled Fava Beans with Red Onion, White Wine, and Mint are ideal for farfalle; Hearty Carrot and Lentil Sauce with Tomatoes is suited for tubular pastas like penne; and Blanched Kale with Garlic-Roasted Potatoes is best served on spaghetti.

Bishop's recipes are accompanied by tips on buying, storing, and preparing each vegetable as well as his lively words of wisdom. Most of the recipes can be prepared within thirty minutes and, accompanied by a salad and bread, become delicious, complete meals.

Pairing America's favorite carbohydrate with our healthiest bounty, Pasta e Verdura is inspired, accessible, and just what busy cooks need to create wholesome, healthy, tasty meals in a jiffy.

Contents:

Perfect Pasta Every Time 3

Pasta Lover's Pantry 9

Finding the Right Recipe 17

Low-Fat Sauces 18

Dairy-Free Sauces 19

Quick Sauces 21

Vegetarian Pasta Sauces, A to Z 23

Artichokes 24

Arugula 35

Asparagus 44

Beets 55

Broccoli 61

Broccoli Rabe 70

Cabbage and Brussels Sprouts 78

Carrots 85

Cauliflower 93

Eggplant 103

Endive 119

Fava Beans 126

Fennel 134

Garlic, Onions, and Shallots 142

Green Beans 155

Greens 168

Leeks 185

Mushrooms 195

Olives 212

Peas 220

Peppers 230

Potatoes 243

Radicchio 250

Spinach 257

Squash 271

Tomatoes 279

Zucchini 301.

Notes:

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

ISBN:

0060174021

OCLC:

33440570

Online:

Laurie Burrows Grad Collection Home Page