Pasta Verde

We like to eat pasta and have really come to like the whole wheat and other pastas that are actually good for you. This book has been a great resource for us. The recipes are really really good, easy to prepare and have opened my eyes to much more than just the basic tomato sauce. There are recipes for bean and pasta soups, all sorts of pastas with different vegetables, a variety of pasta salads, and more. Really inspirational

This is the one cookbook I go back to over and over. Every single recipe I have tried has been absolutely delicious. Well worth reading the front section on selecting pastas, cheeses and olive oils. My favorites are: Pasta Primavera, Spaghetti with Pumpkin(which I have prepared and served at least 20 times this year), Roasted zucchini half moons with bow tie pasta, & the lasagnas. I am now purchasing additional books as gifts to my friends. You do not have to be vegetarian to love these dishes.

In depth information about ingredients allow you to choose the very best for each recipe; preparations are simple but sophisticated with many innovative vegetable/cheese compositions resulting in great dishes with distinct flavour!

I have shelves full of cookbooks but find myself turning to "Pasta Verde" at least once or twice a week. The recipes are delicious, quick and easy to prepare, and generally use common ingredients. Several are a bit high in fat and heavy-handed with dairy products, but easy to modify (and still taste wonderful after doing so). A wide variety of vegetables are used throughout. Strict vegetarians beware: the soup section contains recipes for beef and chicken stock, but vegetable stock (recipe also included) can be used instead.

I have made almost every recipe in this book. This alone is unusual for me, because I have many, many cookbooks. But, I get such rave reviews from Judith's recipes I keep wanting to try another and another one. Some of the recipes I wrote "excellent" next to are: Spaghetti Primavera; Penne with Roasted Asparagus & Shaved Grana; Penne with Artichokes, Lemon & Capers; Spaghetti with Caramelized Onions & Fresh Hot Pepper; Linguine with Roasted Plum Tomatoes & Fresh Herbs; Penne with Roasted Eggplant, Tomatoes & Onions; Spaghettini with Uncooked Fresh Tomatoes, Arugula & Parmesan; Penne with Tomatoes, Roasted Peppers & Fresh Asiago Cheese; Bow Ties with Portabello Mushrooms, Radicchio & Mascarpone; Fresh Pesto Sauce; Spaghetti with Zucchini, Summer Squash & Fresh Pesto Sauce; Lentil & Ditallini Soup; Chick-Peas & Ditallini with Rosemary Soup; Lasagna of Pan-Roasted Eggplant, Mozzarella & Fresh Tomato Sauce; Autum Lasagna with Butternut Squash, Mushrooms & Roasted Chestnuts; Cavatappi Baked with Sweet Onions & Fontina; and the Baked Ziti with Fontina Cheese & Three Kinds of Squash. The recipes are easy to follow and many cooking details and techniques are also included.