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Alpine Mushroom Pasta

(EatingWell, March/April, 2009)

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.
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Angel Hair Pasta With Fennel And Saffron

(Vegetarian Times, December, 1999)

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Angel Hair Pasta With Fresh Tomato Sauce

(Monterey County Herald, September, 2008)

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Angel Hair With Broccoli, Lemon And Miso

(Vegetarian Times, May, 2001)

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Artichoke and Mushroom Lasagna

(Bon Appétit, February, 2002)

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Artichoke-Leek Lasagne

(Field of Greens by Annie Somerville, 1993)

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Arugula And Goat Cheese Ravioli

(Gourmet, February, 2007)

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Asian Noodles

(Vegetarian Times, February, 2001)

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Asian Noodles With Edamame In No Time

(Vegetarian Times, September, 2005)

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Asparagus Lasagna

(Everyday Italian, Episode: Dining In... With Style, Season: 2)

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Asparagus-Pesto Lasagna

(Vegetarian Times, April, 2006)

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Baked Orzo With Zucchini

(Vegetarian Times, September, 2002)

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Baked penne with cauliflower

(Mercury News, March, 2008)

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On May 13, 2009, 8:37 pm manchez said:

I have made and served this dish. It is fairly easy. The pine nuts made it a stand out! Make sure you have fresh pine nuts for best flavor.


Baked Penne with Cauliflower and Cheese

(Fine Cooking, February/March, 2013)

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.
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Baked Vegetable Lasagna

(Cooking Light, January, 2010)

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Baked Ziti

(Vegetarian Times, December, 2000)

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Bangkok Noodles

(Vegetarian Times, March, 2002)

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Bow Ties With Fennel, Green Beans And Baby Limas

(Vegetarian Times, April, 2000)

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Bowties With Potatoes, Capers And Olives

(Vegetarian Times, April, 2001)

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Braised Broccoli Rabe With Orecchiette

(EatingWell, May/June, 2009)

Here we mellow broccoli rabe’s bitterness just a bit by plunging it into boiling water for a minute before adding it to the pasta. For a variation, try adding crumbles of browned Italian turkey sausage.
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Braised Winter Vegetable Pasta

(EatingWell, November/December, 2010)

In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an unconventional technique that yields delicious results. Serve with a spinach salad with red onion, orange segments and a light vinaigrette.
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Buckwheat Noodels with Shiitake Mushrooms, Bok Choy, Ginger, and Scallions

(Field of Greens by Annie Somerville, 1993)

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Butternut Squash And Hazelnut Lasagne

(Gourmet, December, 2001)

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Butternut Squash and Mushroom Lasagna

(Bon Appétit, November, 2004)

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Healthful Info:

Good use of fall veggies. High in saturated fat from cheeses and eggs

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On October 8, 2007, 2:24 pm pam said:

This is my favorite fall lasagna recipe. Unlike many veggy lasagnas that lack heart and substance this lasagna is terrific - the butternut squash and mushrooms build a strong hearty lasagna perfect for a cool fall evening. I've served this for family and at dinner parties always to rave reviews. Even meat eaters enjoy this substantial lasagna. When I make this recipe I use lots and lots of mushrooms - about twice what the recipe calls for. I also only use 2/3 of the ricotta but the recipe is still plenty cheesy enough.


Butternut Squash And Vanilla Risotto

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