Pasta e Verdura: 140 Vegetable Sauces for Spaghetti, Fusilli, Rigatoni, and All Other Noodles Book

Pasta e Verdura - "noodles and vegetables" - offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Included are imaginative recipes for your favorite vegetables, from A to Z, including Braised Artichokes with Tomatoes and Thyme; Stewed Eggplant with Tomatoes, Mushrooms, and Green Olives; Leeks Sauteed in White Wine with Parmesan and Parsley; and Caramelized Radicchio with Balsamic Vinegar. For each sauce Jack Bishop suggests the perfect shape of pasta: Peeled Fava Beans with Red Onion, White Wine, and Mint are ideal for farfalle; Hearty Carrot and Lentil Sauce with Tomatoes is suited for tubular pastas like penne; and Blanched Kale with Garlic-Roasted Potatoes is best served on spaghetti. Bishop's recipes are accompanied by tips on buying, storing, and preparing each vegetable as well as his lively words of wisdom. Most of the recipes can be prepared within thirty minutes and, accompanied by a salad and bread, become delicious, complete meals.