Young - A Vegetarians Guide to Eating Italian: 25 Mouth Watering Vegetarian Italian Recipes
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A Vegetarian's Guide to Eating Italian: 25 Mouth Watering Vegetarian Italian Recipes 
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and Internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only. Table of Contents
- Start with cooking the pine nuts over medium heat, stirring the entire time.
- Toss the nuts and remaining ingredients in a blender or food processor, blend until smooth.
- Season to taste with salt and pepper.
- Preheat your oven to 475 to 500 F.
- Using a baking sheet lined with aluminum foil, add broccoli and drizzle with EVOO.
- Season with salt and pepper.
- Roast for 10 to 15 minutes, turning the pan halfway through time.
- Remove from the oven and season again as needed.
- Boil the pasta per the package and strain.
- Serve broccoli over pasta.
- Cook the pasta according to the package and strain.
- Heat oil over medium heat in a skillet and cook the garlic,
- Toss cooked broccoli, olives and pasta.
- Pour garlic sauce over dish and serve.
- Boil the pasta according to the package and season with salt, strain.
- In a skillet, heat oil and cook vegetables over medium heat, stirring to make sure it doesnt burn.
- Cook everything until tender and serve over pasta.
Garnish with feta cheese on top.
- Saut the onions, garlic, peppers and seasoning in a skillet with the oil.
- Once the veggies are soft, add in the tomatoes and chickpeas and bring the temperature down to a simmer.
- In a pot, cook the pasta according to the package directions and strain.
- Toss pasta blend with the vegetables. Garnish with shredded cheese.
- Grate the melon peels and add to a bowl, juice the lemons.
- Whisk the lemons and oil, cheese, salt and pepper.
- Boil pasta per the package and set aside, strain, but set back 1 cup of liquid.
- Stir spaghetti into lemon sauce and toss, add in the water, a little bit at a time.
- Season with salt and pepper to taste.
- Make the pasta according to the package.
- While your pasta is cooking, mix bacon, basil, onions, oil and vinegar.
- In a separate bowl, add the chopped avocado and lemon and toss, then dump this into the other mixture.
- Drain the pasta and toss with the lemon-avocado blend.
- Slice the zucchini.
- Heat oil in a skillet and saut the zucchini to the point where it is almost burning.
- Add the garlic and season with salt and pepper.
- Serve over your preferred pasta.
- Stir everything in a skillet over medium heat for about 1 to 2 minutes.
- Bring everything to a boil.
- After reaching a boil, bring back down to a steady simmer for 10 minutes.
- Serve with desired pasta.
- Trim the asparagus and get rid of the ends, wash the spears.
- Add oil to a skillet and cook the asparagus on low.
- When asparagus is soft, add in the garlic, salt and pepper and stir often to keep from burning.
- Add in ricotta with EVOO and toss or swirl.
- Toss with pasta of your choice.
Pomarola
- Add tomatoes to boiled water, remove when the skins are about to fall off.
- Dice the tomatoes, heat oil in skillet and add tomatoes and garlic.
- Fry for 2 to 3 minutes, tossing or stirring the whole time.
- Remove from heat and add basil.
- Serve over favorite pasta.
- Prepare the artichokes and set in water with lemon juice in the fridge, overnight.
- Slice artichokes and add to skillet.
- Cook on low for 3 to 4 minutes over medium heat.
- Add in white wine and cook until wine evaporates.
- Stir in tomatoes and cook for another 2 minutes.
- Swirl with EVOO and salt and pepper.
- Serve with your favorite pasta.
- Add everything to a skillet and cook over low heat until zucchini is browned.
- Swirl around with the EVOO and season to taste with salt and pepper.
- Serve with your favorite pasta.
- Slice eggplant into thin slices and grill, season with salt and pepper and set aside.
- Boil a saucepan of water and add the tomatoes, boil until the skin starts to fall off, then remove them from the water.
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