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Posts from the ‘Pasta’ Category


Easy Italian Minestrone Soup in 20 Minutes

Making minestrone soup is usually a labor of love because of the enormous amount of time it takes to soak the beans (hours), chop the vegetables, cook the pasta, and then make the soup. But, there’s an easier way to make an authentic Italian minestrone soup in 20 minutes by using the Pedon Italian Minestrone Timesavers Soup Mix.

Each 8.8 ounce packet is filled with non-GMO products: pre-cooked farro, pre-cooked barley, ditalini pasta, red split lentils, pre-cooked yellow split lentils, pre-cooked green and yellow split peas to provide a high fiber, high protein, salt and sugar-free foundation for homemade soup.  Read more »


Mediterranean Orzo

Garlic, lemon, and capers along with fresh herbs add an abundance of flavor to pasta and vegetables in this recipe for Mediterranean Orzo. Adapted from a recipe of the same name by the Purple Carrot, Mediterranean Orzo is a colorful dish that you would expect to be served at a cafe in the Mediterranean…but, without all the oil. Dairy-free, low in fat, high in protein, and with no added sugar, this plant-based dish is easy to cook and ready in less than 20 minutes. Read more »


Bean and Vegetable Chowder for a Crowd

This “meal in a pot” is easy, healthy (low in sodium and fat but high in protein, carbohydrates, and fiber), and colorful with a hearty texture and delicious flavor.

When the weather starts turning cold, a big bowl of  chowder – just another word for a thick soup – is just the dish to serve along with a salad for lunch or dinner. Using a bag of Frontier Soups Minnesota Heartland Eleven Bean Soup Mix (which contains dried beans, peas, lentils, and a bouquet garni of herbs and NO added salt), along with a few pantry staples (onion, carrot, celery, chopped tomatoes, vegetable broth, and pasta) makes for one satisfying bowl of chowder to feed a crowd of 10-12 (or a smaller group with leftovers). Read more »


Miso-Glazed Veggies with Rice Noodles

Warm summer evenings are the perfect time to enjoy a pasta salad made with savory vegetables – eggplant, zucchini, and spinach – and sweet, juicy nectarines marinated in a light Thai-influenced glaze over rice noodles. Easy to make and full of flavor, Miso-Glazed Veggies with Rice Noodles is a variation of the Purple Carrot’s recipe for Miso-Glazed Peaches and Eggplant with Rice Noodles and Spinach Mint Salad. Read more »


Pasta with Roasted Vegetable Sauce and Broccoli

If you’re longing for creamy pasta without the dairy, then Pasta with Roasted Vegetable Sauce and Broccoli is just the dish. Roasted butternut squash, sweet potatoes, onions and corn mixed with low-sodium vegetable broth and unsweetened cashew milk form the foundation of a thick sauce that goes perfectly with pasta and steamed broccoli. Read more »


Panniello Sun Dried Vegetables

The right amount of seasoning can always take a pasta dish from good to great but figuring out the right herbs and spices to give a dish that zing is often perplexing. More oregano? basil? garlic? Instead of trying to figure it out, consider using Panniello sun-dried vegetables to add flavor and complexity to your next pasta dish. These packets of dried vegetables and spices are wholesome and natural with easily recognizable ingredients that make a robust addition to almost any sauce. Read more »


Penne Pasta With Vegetables

Looking for protein, fiber, and great flavor? Try making Penne Pasta with Vegetables, a tasty main course dish that can be made in less than 30 minutes. Simply choose your favorite penne pasta – I used TrūRoots Ancient Grain Penne Pasta, a gluten-free pasta made of all organic ingredients: brown rice, quinoa, amaranth, and corn. With 4 grams of protein and 2 grams of fiber per 2 ounce serving, this Ancient Grain Penne Pasta is wholesome and especially delicious when combined with steamed broccoli florets and stems, green zucchini, bella mushrooms, a bit of olive oil, and seasoning. Read more »


Kite Hill Ravioli

Kite Hill – a California-based brand owned by Lyrical Foods, Inc. – has done what no other company has been able to do:  make a truly delicious homemade ravioli with all the attributes we relish: the rich flavor of “cheese” and fillings enveloped in homemade pasta – but without the dairy products. Using artisanal almond milk products (that have been cultured just like dairy milk products) along with simple fresh ingredients, Kite Hill applies traditional methods to make one of America’s favorite comfort foods plant-based. Read more »


Twelve Superstars

Today is Election Day. Many of us will flock to the polls and cast our votes for the candidates we want to represent us.  Although the really big election day is a year away, the essence of leadership is heavy on many people’s minds with all the presidential debates. As we make our choices today and in the future, let us not forget about the people who are making a difference by making this world a better, healthier, and more compassionate place. Read more »


Spaghetti with Mushroom Meatballs

Spaghetti and Meatballs is comfort food at its best but when meat is no longer on the menu, the challenge is how to make meatballs without meat, which almost sounds like an oxymoron. Except that mushrooms are often described as meaty which makes them perfect as a substitute in recipes calling for ground meat.

Mushroom meatballs are easy to put together and cook (they don’t fall apart) but the best part is the taste and texture. Crusty on the outside, moist on the inside, mushroom meatballs are so delicious that even non-vegetarians and non-vegans love them (my carnivore husband actually requests these). Read more »