Healthy Pasta

Angel Hair Pasta with Onion Sauce

�  1/2 cup water per person 
�  1 vegetable bouillion cube per person 
�  1 onion per person, chopped 
�  1 clove garlic per person, minced 
�  1 carrot, sliced 
�  Fresh basil, Oregano, and thyme to taste (or dried) 
�  About 8 mushrooms (app. 1/2 of a package?), quartered 
�  Enough Angel Hair Pasta to Satisfy (one 16 oz. package will usually 
   feed 3 hungry people) 


In a saucepan, put the water, herbs, and the bouillon cube over medium heat. 
When the mixture is bubbling, add the veggies. Let it
cook for about 15-20 
minutes, adding water when the pan begins to dry up. 
The longer the onion 
cooks, the less pungent the taste is. Different veggies can be used in place 
of the the mushrooms and carrots, so adapt it to your taste.

Angel Hair Pasta & Stewed Tomatoes

�  1 box angel hair pasta 
�  2 cans stewed tomatoes 
�  juice from one lemon (small)
�  about 1 cup chopped broccoli 
�  3 cloves garlic, chopped up fine
�  2 tsp. fresh oregono 
�  1 tsp basil 
�  1 tsp thyme

Cook pasta. Cook broccoli (steam or boil). Mix pasta, broccoli and rest of ingrediants.

Black Bean Pasta

�  Whole wheat spaghetti or other pasta 
�  Black beans the more spicy the better 
�  Salsa 
�  Dairy free sour cream

To make this you just layer the ingredients.

1st the pasta.

2nd the Black beans, the spicier the better, homemade is better, but canned works too.

3rd is the Salsa homemade or canned.

4th sour cream.

Baked Eggplant Pasta

�  1 large eggplant (Black Beauty)
�  8 oz mushrooms (1 pkg), cut into quarters 
�  3-4 medium tomatoes, diced 
�  1 large onion, chopped 
�  6 cloves garlic, sliced 
�  1 lb chunky pasta (rigatoni, shells, ziti, gemelli) 
�  salt/pepper 
�  1/2 tsp fennel seeds 
�  fistfull of chopped fresh basil
�  1/2 tsp thyme

Slice the eggplant into thick rounds (1.5 in) and place on a slightly oiled baking sheet. Salt and pepper each round. Place into a 350 degree oven for about 30 minutes, turning over once at the halfway point. While eggplant is baking, saute the onions in some oil until translucent (~5 min.) Add the garlic and mushrooms and plenty of salt (you want to sweat them). Cover and cook for 10 minutes. Add the fennel and thyme and the tomatoes. Cook until the tomatoes begin to give up there liquid (~5 minutes). Slice the baked eggplant into big pieces and add with the basil. Cook 5 more minutes. Reseason with salt and pepper and toss with the pasta.

Serves: 4

Preparation time: 1 hour