Butternut Squash, Sausage and Bow Ties

• 6 oz (2-1/2 cups) uncooked bow tie pasta
• 12 oz Morning Star "sausage" links, cut into 1-inch pieces (or real sausage links if desired)
• 3 Tablespoons olive oil
• 1 medium butternut squash, peeled, cut into 1/2 to 3/4-inch pieces (4 cups)
• 1/2 cup sliced green onions (1/2-inch pieces)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon dry mustard

Cook pasta.  Microwave Sausage and set aside. (if using real sausage, cook in pan w/ oil, then continue with recipe)

Add 2 Tablespoons of oil to skillet.  Heat over medium-low heat until hot.  Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.  (may need to turn up heat)

Add onions; cover and cook 3-5 minutes or until squash is fork tender, stirring occasionally.

Add sausage, pasta, sugar, salt, marjoram, mustard, and remaining 1 Tablespoon oil; mix well.  Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

4 (2-cup) Servings.

Fusilli With Fiery Tomato Sauce And Sausage

• 10 to 12 oz. uncooked fusilli or rotini (original rec. calls for 8oz., but we like to add more)
• 1 Tablespoon olive oil or oil
• 3/4 lb. Smoked 'Sausage', cut into 1/4 inch slices  (we use Lightlife Italian Sausage, but real sausage  can be used if desired)
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes, undrained
• 2 Tablespoons capers, if desired
• 1 teaspoon chili powder
• 1/2 to 1 teaspoon crushed red pepper flakes

Cook fusilli to desired doneness

Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add sausage; cook 2-3 minutes or until browned.  Add garlic; cook 1 minute.  Stir in tomatoes, capers, chili powder and red pepper flakes.  Reduce heat; simmer 10 minutes or until hot and slightly thickened, stirring occasionally.

Drain pasta; return to saucepan or place in serving bowl.  Add tomato mixture; toss gently to mix

4 (1-1/2 cup) servings

Three-Pepper Pasta with Pesto

Three-Pepper Pasta with Pesto

8 oz, (2 ¼ cups) uncooked ziti, or penne
1 Tablespoon olive or vegetable oil
1 medium onion, cut into thin wedges
1 medium red or orange bell pepper, cut into bite-sized strips
1 medium yellow bell pepper, cut into bite-sized strips
1 medium green bell pepper, cut into bite-sized strips
1/3 cup purchased pesto
2 teaspoons balsamic vinegar
1 oz. (¼ cup) shredded fresh Asiago or Parmesan Cheese

Cook pasta to desired doneness as directed on package. Drain.

Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook and stir 3-5 minutes or until onion and peppers are crisp-tender.

Add cooked pasta; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.

4 (1 ½ cup) servings; Pillsbury (Aug. 01) Farmer's Market Vegetarian, p.45

Middle Eastern Pasta Skillet

Middle Eastern Pasta Skillet

8oz. (2 ¼ cups) uncooked ziti or penne
3 Tablespoons olive or olive oil
3 cups cubed eggplant
1 small green bell pepper, cut into bite-sized strips
1 small onion, cut into thin wedges
½ cup water
½ teaspoon salt
4 Italian plum tomatoes, diced
1 (6oz) container (2/3 cup)purchased garlic or roasted pepper hummus

Cook ziti to desired doneness.

Meanwhile, heat 1 Tablespoon of the oil in 12-inch skillet over medium-high heat until hot. Add eggplant, bell pepper and onion; cover and cook 3 minutes, stirring once. Add water and salt; cook 4 minutes or until eggplant is tender.

Stir in tomatoes, hummus and remaining 2 Tablespoons oil; cook 2 to 3 minutes or until thoroughly heated. Add cooked ziti; toss gently to coat.

4 (1 ¾ cup) servings

Vermicelli with Fresh Herb Tomato Sauce

Vermicelli with Fresh Herb Tomato Sauce

7 oz uncooked vermicelli
3 medium tomatoes, seeded and chopped
2 oz (½ cup) fresh Parmesan cheese
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh chives
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon finely grated lemon peel
1/8 teaspoon black pepper
1 garlic clove, minced

1.Cook pasta, drain.

2.Meanwhile, in large bowl, combine all remaining ingredients. Add pasta; toss gently to coat.

5 (1 ¼-cup) servings

Fresh Tomato Basil Sauce Over Pasta

Fresh Tomato Basil Sauce Over Pasta

8 oz. any variety pasta
2 Tbs. olive oil or oil
2 garlic cloves, minced
2 lb. Italian plum or roma tomatoes (10-14)
1/4 cup chopped fresh basil or 1 Tbs. dried basil
1/2 teaspoon salt
1/8 teaspoon pepper


1.Cook pasta to desired doneness as directed on package.

2.Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add garlic; cook 1 minute. Stir in tomatoes, basil, salt, and pepper. Bring to a boil. Reduce heat; cook over medium heat for 10 to 15 min. or until tomatoes are tender and sauce begins to thicken.

Drain pasta. Serve over pasta. 4 servings.

Fresh Tomato and Basil with Vermicelli

Fresh Tomato and Basil with Vermicelli

6 oz uncooked vermicelli
2 Tablespoons olive oil or oil
1 small zucchini, sliced
2 garlic cloves, minced
2 medium tomatoes, seeded, chopped
¼ cup chopped fresh basil or 1 ½ teaspoons dried basil
¼ teaspoon black pepper
4 oz (1 cup) shredded fresh parmesan cheese, if desired

Cook vermicelli, drain, cover to keep warm.

Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add zucchini and garlic; cook and stir 1 minute. Stir in tomatoes, basil, and pepper. Cook until thouroughly heated and slightly thickened, stirring occasionally. Serve over pasta; sprinkle with cheese.

4 servings

Chili-Lime Broiled Halibut with Cilantro Capellini

Chili-Lime Broiled Halibut with Cilantro Capellini

Halibut
2 Tablespoons fresh lime juice
2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 teaspoon chili powder
¼ teaspoon salt
1 lb. Halibut steaks (¾ inch thick)

Capellini
8 oz. Uncooked angel hair pasta
1 Tablespoon olive oil or vegetable oil
1 teaspoon grated lime peal
½ teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped cilantro

In a small bowl, combine lime juice, 2 teaspoons oil, garlic, chili powder and ¼ teaspoon salt; mix well. Spray broiler pan. Place halibut steaks on sprayed pan; brush with lime juice mixture.

Broil 4 to 6 inches from heat for 6 minutes. Turn halibut; brush with lime mixture. Broil 4 to 6 minutes or until fish flakes easily with fork.

Meanwhile, in a large saucepan, cook pasta. Drain; return to saucepan. Add 1 Tablespoon oil, lime peel, ½ teaspoon salt and pepper; toss to coat. Cover to keep warm.

Just before serving, add cilantro to pasta; toss. Cut halibut into serving-size pieces. Serve with pasta.
4 servings

Pasta with Lemon and Capers

Ingredients:
* zest from 1 lemon
* juice from 2 lemons
* 2 teaspoons capers
* 1 teaspoon garlic powder
* 4 Tablespoons olive oil
* 2 Tablespoons prepared pesto (or fresh chopped basil and increase garlic to 2 tsp)
* 2 Tablespoons margarine
* 1 can drained chickpeas
* 16 oz Angel hair pasta (or you can half the pasta)

Directions:
Whisk together the first 7 ingredients in a large serving bowl.

Meanwhile cook the pasta, drain and toss with sauce and
chickpeas. Reheat gently. Return to serving bowl. Serve with
parmesan if desired.

Serves: 8

Penne Provencal

8 oz.(2 cups) uncooked penne
3 cups diced peeled eggplant
2 (14.5oz) cans diced tomatoes, undrained
1 (15oz) can navy beans, drained, rinsed
3 garlic cloves, minced
2 teaspoons sugar
2 tablespoons chopped fresh Italian parsley

Cook penne to desired doneness.

Meanwhile, in a large saucepan, combine eggplant, tomatoes, beans, garlic, and sugar; mix well.

Bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.

Drain penne. Add to eggplant mixture; toss gently to mix. Sprinkle with parsley.

6 (1 1/3-cup) servings