Adapted from www.healthcastle.com

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 medium zucchini (about 8 ounces each)
• 12 ounces Fettuccine pasta, preferably whole wheat
• 1 tablespoon all-purpose flour
• 1 cup cold 1% low-fat milk
• 1/2 cup evaporated skim milk
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves

Preparation

1. Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons.
2. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl.
3. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot.
4. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put a tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.
5. Add the sauce, zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen.
6. To serve, place pasta mixture on each plate and garnish with remaining parsley.

From http://veganyumyum.com

• 1 large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
• 1/2 cup Raw Cashews
• 1 Tablespoon tomato Paste
• 1/4 cup Water
• 2 Tablespoons Olive Oil
• 2-4 Cloves Garlic, minced
• 6 ounces Whole Wheat Spaghetti
• 1 teaspoon Salt
  
• 2-3 Tablespoons Wine or Water, optional
• 1-2 teaspoons Freshly Cracked, Coarse Black Pepper
• 1 Large Handful Fresh Basil Leaves, chopped

Preparation

1. Put a large pot of salted water on to boil.
2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
3. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
4. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.

Adapted from www.eatingwell.com

• 8 ounces orzo, preferably whole-wheat
• 1 cup water
• 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
• 1 plum tomato, diced
• 1 clove garlic, peeled
• 3 teaspoons chopped fresh marjoram, divided
• 1 tablespoon red-wine vinegar
• 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 bunch asparagus
  
• 1/2 cup finely shredded Romano cheese, divided

Preparation

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Steam asparagus and cook until al dente.
   
4. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
5. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, asparagus, and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
6. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Adapted from the book Vegan Express, by Nava Atlas

• 8 to 10 ounces penne or spirals, preferably whole wheat or spelt
• 1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices
• 1 large red bell pepper, cut into 1-inch squares
• 4 cups small broccoli florets
• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion, thinly sliced
• 4 cloves garlic, sliced
• 1/3 cup sliced oil-cured sun-dried tomatoes, 2 tablespoons of their oil reserved
• 1/2 cup pitted Kalamata olives
• 1/4 cup finely minced fresh parsley
• 1 tablespoon balsamic vinegar, or more to taste, optional
• Dried red pepper flakes to taste
• Salt and freshly ground pepper to taste

Preparation

1. Heat the oven to 425 degrees. Lightly oil the bottom of a large roasting pan.
2. Combine the eggplant and bell pepper in a mixing bowl. Drizzle with half of the oil, then stir together and transfer to the roasting pan.
3. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the heated oven.
4. Cook the pasta in plenty of rapid simmering water until al dente, then drain.
5. Roast the vegetables for 20 to 25 minutes, stirring every few minutes, or until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.
6. Add the dried tomatoes, olives, parsley, and balsamic vinegar and stir together with the vegetables.
7. Add the cooked pasta to the vegetable mixture and toss together with the reserved oil from the dried tomatoes. Add balsamic vinegar to taste if desired, then season with red pepper flakes, salt and pepper.
   

Adapted from www.vegkitchen.com

• 1 18-ounce tube polenta (Food Merchants Organic Sun Dried Tomato and Garlic Polenta)
  
• 2 medium zucchinis, sliced 1/4 inch thick
• 1 28-ounce jar good-quality marinara sauce (OrganicVille Tomato Basil Organic Pasta Sauce)
  
• 1 1/2 cups grated mozzarella (or mozzarella-style vegan cheese)
• Sliced fresh basil leaves for garnish

Preparation

1. Preheat the oven to 425 degrees.
2. Cut the polenta into 1/2 inch thick slices. Spread the bottom of a shallow 1 1/2 quart baking dish with a little of the marinara sauce, then arrange the polenta slices in a single layer.
3. Arrange the zucchini slices over the polenta, then pour the remaining sauce evenly over them.
4. Sprinkle the surface evenly with the cheese. Cover and bake for 10 minutes, then uncover and bake for 5 to 10 minutes longer, or until the cheese is melted and bubbly. Serve at once, garnishing each serving with fresh basil if desired.

Adapted from www.cookinglight.com (Makes 8 servings)

• 2  tablespoons  olive oil, divided
• 4  chicken breast halves, skinned
• 4  chicken thighs, skinned
• 4  chicken drumsticks, skinned
• 2  cups onion, chopped
  
• 4  garlic cloves, minced
• 1  cup celery, chopped
  
• 1/2  cup fresh basil, chopped
  
• 1/2  cup fresh flat-leaf parsley, chopped
  
• 1/2  cup red wine vinegar
• 1/4  cup sliced green olives
• 1/4  cup capers
• 1  tablespoon sugar
• Dash of ground red pepper
• 2  bay leaves
• 1  (28-ounce) can Italian-style tomatoes, undrained and chopped (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 8 cups hot cooked macaroni or cavatappi

Preparation

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.
2. Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Adapted from www.betterrecipes.com

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 1 sweet onion, chopped
• 5 stalks celery, sliced
• 5 carrots, sliced
• 6 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 1 cup chopped tomatoes
• 1/2 lb. fresh green beans, trimmed & cut
• 1 can kidney beans, drained
• 1 cup fresh spinach
• 3 zucchini, halved and sliced
• 1 can cannelloni beans, drained (Eden Organic Cannelloni Beans)
• 1 1/2 teaspoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• Salt and pepper to taste
• 1/2 of a 1 lb box ditalini pasta, cooked
• 2 tablespoons grated Parmesan cheese for topping (optional)
• 1 tablespoon olive oil (optional)

Preparation

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 1-2 minutes. Add onion and saute for 4 to 5 minutes. Add vegetable broth, celery, carrots, green beans and tomatoes. Bring to boil, turn down and simmer until vegetables are tender, stirring frequently. Add kidney beans, cannelloni beans, zucchini, spinach, oregano, basil, parsley, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add more water if needed for soup consistency.
   
2.  Fill a medium saucepan with water and bring to a boil. Add ditalini pasta and cook the recommended time for pasta that is going into soup. (It is usually a few minutes less than completely cooked pasta.) Drain water and add pasta to soup when vegetables are tender.
3.  Optional serving suggestions: Sprinkle Parmesan cheese on top. Drizzle with olive oil and serve.

Adapted from www.eatingwell.com

• 6 cups reduced-sodium vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 2 cups water
• 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• 1 7-ounce can garbanzo beans, rinsed (Eden Organic Garbanzo Beans)
  
• 1 bunch scallions, sliced, whites and greens divided
• Pinch of freshly grated nutmeg
• 3 cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• Freshly ground pepper to taste
• 2 tablespoons lemon juice
• 6 tablespoons freshly grated Parmesan cheese

Preparation

1. Combine broth, water, pasta, garbanzo beans, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3 to 5 minutes.
2. Stir in arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

Adapted from www.eatingwell.com

• 1 3-pound pork loin, trimmed
• 1 teaspoon kosher salt
• 3 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly grated lemon zest
• 3/4 cup dry vermouth
• 2 tablespoons white-wine vinegar

Preparation

1. Tie kitchen string around pork in three places so it doesn’t flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
2. Preheat oven to 375°F.
3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145°F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.
4. Meanwhile, add vermouth and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

Adapted from www.eatingwell.com

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
• 1/2 (24 ounce) jar Tomato and Basil pasta sauce
• 1/4 cup Pesto sauce
• 1/4 cup pine nuts
• 3 small zucchini, sliced
• 1 cup crimini mushrooms, sliced
• 1 cup shredded mozzarella cheese (Clover Mozzarella cheese)

Preparation
1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Add the sliced zucchini and mushrooms.  Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.