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

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

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

Author: Jack Bishop
Edition: Paperback
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2000-08-01
ISBN: 0060932457
Number of pages: 336
Publisher: William Morrow Cookbooks

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

Book Review: Keeping the budget and the waistline intact.
Summary: 5 Stars

I've had this book for quite sometime and there hasn't been a bad recipe that we have tried so far. The recipes are reasonable to make and for the most part seem to be low in fat. If you like vegetables you're going to like this book, especially if you have a garden!

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

Simple Sauces. Delightful Dishes. A Fresh and Delicious Approach to Vegetable and Pasta Cookery.

Pasta e Verdura--"noodles and vegetables"--offers 140 easy and elegant recipes inspired by the healthy, delicious pasta dishes of Italy. Some quick, many low-fat, and more than a few dairy-free, these lively vegetable sauces will transform the way home cooks--and pasta eaters enjoy their favorite food.

From A to Z, Jack Bishop pairs these simple and elegant vegetable sauces--Asparagus with Mushrooms and Caramelized Shallots, Leek with White Wine and Parmesan, Stewed Eggplant with Tomatoes and Olives--with the perfect pasta for each sauce. Accompanying the recipes are tips on buying, storing, and preparing each vegetable, as well as Bishop's lively words of wisdom. He also dispels common myths (such as the need for oil in the water or the superiority of store--bought pasta) and suggests a pasta pantry for spur-of-the-moment meals. Pasta e Verdura is a welcome look at cooking and saucing pasta, and is just what busy cooks need to quickly create wholesome, healthy, tasty meals.


Pasta e Verdura provides endless ideas for cooks who love pasta, but prefer greens to meats. Yet this is not a health-food book, nor is it a vegetarian's take on Italian cuisine. Rather, Jack Bishop made the astute observation somewhere along the line that Italians, as a consequence of tradition, and of being Italian, eat a lot of different pasta dishes that have absolutely nothing to do with high levels of meat, fat, or dairy. Healthy dishes, in other words. And impossibly delicious.

So, starting at the beginning of the alphabet, Bishop gives the reader Braised Artichokes with Tomatoes and Thyme served over linguine--while also explaining how to shop for the best artichokes, how to store them, and how to prep them for cooking. This format is followed for all 27 individual vegetable entries. Arugula is next, right on through to zucchini (Saut?ed Zucchini with Lemon, Pine Nuts, and Basil served over fettuccine).

Anyone who opines that eating well and living within the parameters of a sensible diet are impossible bedfellows needs this book. The results will be delicious and healthy. --Schuyler Ingle

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