Spring Veggie Pasta Salad – serves 6 to 8

24 03 2007


Inspired by Twelve Months of Monastery Salads
By Brother Victor-Antoine d’Avila-LaTourette


Penne with Chicken & Asparagus – serves 8

24 03 2007



Source: allrecipes.com

By: Laurel B

Shrimp & Spaghetti – serves 5

24 03 2007


Source: allrecipes.com

By: J. Morris


Thai Pasta with Garden Vegetables – serves 4 to 6

27 06 2006
Canned coconut milk and curry spices combined with healthful broccoli and red bell peppers make a colorful supper rich in nutrients and filled with mouthwatering flavors. INGREDIENTS:

1 pound fettucine, or your favorite pasta, preferably whole-grain
5 c broccoli florets (about 2 heads)
2 t minced fresh ginger
1 14-oz can regular or reduced-fat coconut milk
1 T brown sugar
1/4 c chopped fresh cilantro or basil


1. Cook the fettucine in a large pot of boiling salted water until just al dente, about 8 minutes.

2. Meanwhile, heat the oil in a wok or large, deep skillet over medium-high heat. When hot, add broccoli and stir-fry for 10 seconds. Add a tablespoon or two of the pasta water. Cover, and steam until the broccoli is just bright green and barely tender, 1 to 2 minutes. Add peppers and stir-fry for 1 minute. Add the ginger and garlic and stir-fry for 1 minute more. Remove to a bowl and cover to keep warm.

3. Add the coconut milk, curry base, and brown sugar to the pan and return to medium-high heat. Bring to a boil, whisking until thoroughly mixed. Reduce heat to medium and simmer 5 minutes.

4. Drain the pasta and put in a large bowl or return to the pasta pot. Mix in a few tablespoons of the curry sauce just to moisten the pasta. Stir the vegetables into the remaining sauce.

5. Divide the pasta among plates and top with the vegetables and sauce. Sprinkle with the peanuts and cilantro or basil.

Pork & Seashells with Summer Vegetable – serves 4

3 06 2006

"Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta."

225 g seashell pasta
20 ml olive oil, divided
3 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
60 g green bell pepper, chopped
1/2 yellow squash, cut into bite sized pieces
1/2 zucchini, cut into bite sized pieces
85 g fresh mushrooms, sliced
55 g onion, chopped
1-1/2 cloves garlic, finely chopped
1/2 (15 ounce) can tomato sauce
1/2 (14.5 ounce) can diced tomatoes with juice
15 g tomato paste
30 ml red wine
3 g dried basil
0.7 g dried thyme
0.8 g dried oregano
1 bay leaves
1/2 dash red pepper flakes
grated Parmesan cheese for topping

1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
4. Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.

Prep Time:15 Minutes
Cook Time:1 Hour
Ready In:1 Hour 15 Minutes

Courtesy of Collier Austin, from AllRecipes.

Shrimp Lemon Pepper Linguine – serves 4

1 05 2006

224 g linguine pasta
15 ml olive oil
6 cloves garlic, minced
120 ml chicken broth
60 ml white wine
1 lemon, juiced
1 g lemon zest
salt to taste
4 g freshly ground black pepper
455 g fresh shrimp, peeled and deveined
55 g butter
10 g chopped fresh parsley
3 g chopped fresh basil

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.
3. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
4. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Preparation time: 15 mins
Cooking time: 25 mins

From AllRecipes

Roasted Vegetables and Creamy Cheese Pasta – serves 4 to 6

11 03 2006

6 cups winter squash, such as acorn or butternut, cut into 1-inch chunks
3 cups cauliflower or broccoli, cut into bite-size florets
1 1/2 cup onions, cut in largish chunks
1 cup red or green bell peppers, sliced into 1-inch wide strips
8 garlic cloves, sliced thickly
5 tablespoons olive oil
3 tablespoons fresh rosemary leaves (or 1 1/2 tablespoons dried)
Sea salt, to taste
1 pound penne pasta
One 6-ounce log goat cheese, cut into chunks (or you could substitute fresh mozzarella)

1. Preheat oven to 400F.

2. In a large mixing bowl, place squash, cauliflower or broccoli, onions, peppers, garlic, oil, and rosemary, stirring well to mix.

3. Place vegetables in a baking dish and cover. Bake 45 minutes, or until vegetables are tender.

4. As vegetables bake, bring a large pot of salted water to a rolling boil and add pasta, cooking until barely al dente according to package directions. Drain and transfer to a large serving bowl.

5. Add roasted vegetables to pasta and toss to combine. Top with chunks of goat cheese or mozzarella and serve.