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Pasta e Verdura : 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles
Published: July 25, 2000
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Pasta e Verdura provides endless ideas for cooks who love pasta, but prefer greens to meats. Yet this is not a health-food book, nor is it a vegetarian's take on Italian cuisine. Rather, Jack Bishop made the astute observation somewhere
along the line that Italians, as a consequence of tradition, and of being Italian, eat a lot of different pasta dishes that have absolutely nothing to do with high levels of meat, fat, or dairy. Healthy dishes, in other words. And impossibly
So, starting at the beginning of the alphabet, Bishop gives the reader Braised Artichokes with Tomatoes and Thyme served over linguine--while also explaining how to shop for the best artichokes, how to store them, and how to prep them
for cooking. This format is followed for all 27 individual vegetable entries. Arugula is next, right on through to zucchini (Sautéed Zucchini with Lemon, Pine Nuts, and Basil served over fettuccine).
Anyone who opines that eating well and living
within the parameters of a sensible diet are impossible bedfellows needs this book. The results will be delicious and healthy. --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.
"Although I lost seven pounds... while testing these recipes, this is by no means a 'diet' cookbook," says Bishop, author of Lasagna: Classic and Contemporary Favorites and a senior writer for Cook's Illustrated. Maybe not, but it's easy to see
why the pounds fell away in this collection of light, sometimes too light, pasta dishes. After starting with an informative discussion on pasta (how to cook it, which shapes work best with which sauces), Bishop addresses vegetables individually in...
read more --This text refers to an out of print or unavailable edition of this title.
Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.
Pasta e Verdura--"noodles
and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters
enjoy their favorite food.
From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect
pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought
pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.
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