Make this delectable recipe gluten-free by using brown rice pasta.

if you like you can also add some nutritional yeast or some fat-free vegan cheese (if this is available)

Adapted From A Potful of Recipes, Joanna Lund

I made this last night and it came out very well. To make it truly fatfree, you need to leave off the peanuts. (But I was bad and ate the peanuts–they added a lot to it!) I served it with some broccoli, carrots, and cabbage that I steam-fried with garlic and ginger and finished off with a splash of soy sauce. The vegetables were a real hit!

This recipe is great because it doesn’t require any ingredients you can’t get at a regular grocery store. Even meat eaters like this one, and it’s very hearty.

This is pretty hearty and easier to make than the long list of ingredients implies.

Source: Vibrant Life Magazine/Oct.

I invented this recipe last night to use up some of the many tomatoes I have ripening right now. It was yummy!

Source:
“Pasta For All Seasons”

From The Almost No-Fat Cookbook by Bryanna Clark Grogan, pages 115 and 41.

The Center for Science in the Public Interest calls home-made spaghetti sauce “better than bottled.” I call it “easier than you think.” Contrary to what I’ve found in a lot of overpriced cookbooks, pasta sauce works just fine if you let it cook for just as long as it takes your pasta to boil.

My favorite pasta recipe is a creamy basil sauce over any kind of pasta.

Arrange the noodles on, and garnish with sesame seeds and chinese parsley.

1 pound spaghetti
1 pound vegetables — cut for stir-fry (can use frozen vegetables; I like a mixture that includes broccoli and carrots) …

One of two pasta recipes we use on the menu at the school where I work. The students really like them.