Comments

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  Donna (Food on the Table)

  @Christine, have you thought of maybe doing a pasta primavera? I love making recipes like this that take advantage of all the beautiful spring veggies as they start turning up at the farmers markets. Here's one version that we have here at Food on the Table: http://www.foodonthetable.com/recipes/344631-pasta-primavera

  about 1 year ago
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  Donna (Food on the Table)

  And here's the kind I usually make--even though it's a creamy sauce, not a tomato-based one, it still feels like a lighter meal, especially with all of the fresh veggies in it: http://thepioneerwoman.com/cooking/2007/08/pioneer_womans_/

  about 1 year ago
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  Chef Leslie (Food on the Table)

  I have a great recipe for a meatless sauce that is GREAT for guests as it is pretty and delicious. Take 3 bell peppers (I like to use 1 red, 1 yellow and 1 green for the color) and julienne them (cut into long thin strips). Heat a large skillet or wok and saute them with a little salt and pepper over medium-high heat until tender, stirring occasionally. I do it in a dry pan...no butter or oil. This takes about 8-9 minutes. Meantime, in a sauce pot sweat 1/2 a finely diced onion over medium heat for about 5-6 minutes, stirring occasionally. Add 2-3 cloves minced garlic and saute another 1-2 minutes. Raise the heat to medium-high and deglaze pan with 1/2 cup white wine and cook until wine reduces by half; about 2-3 minutes. Add a large can of crushed tomatoes and 1 tablespoon of lemon juice to pot. Add 1 T. Italian seasoning and 1 t. dried oregano and season with salt and pepper. Reduce heat to medium and let cook for about 8-10 minutes to marry flavors. Add bell peppers to tomatoes and serve over pasta (either an angel hair pasta, spaghetti or fettucini works well). Garnish with grated parmesan cheese and serve with a nice salad and garlic bread. Serves 4.

  about 1 year ago