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Diced tomatoes (preferably fresh)

Greem peppers

Mushrooms

Onions (sliced or diced)

Sautee all in a little olive oil and garlic

Add steamed Broccoli and sautee a bit longer

Pour vegetables over pasta (preferably capellini / angel hair)

and cover with sauce of choice.

Serve with a white sauce seasoned with Italian spices (a little oregano and some garlic are best)

OR

Serve with traditional tomato sauce.

Pasta and Eggplant (a personal fave)

Ingredients

400 g fresh pasta(4 servings)

2 large eggplants

sea salt

olive oil(for frying)

flour(for dusting)

1(28ounce)can plum tomatoes

2 garlic cloves(peeled and whole)

1/4 cup extra virgin olive oil

1 tablespoon tomato paste

2 teaspoons sugar

2 sprigs fresh basil

black pepper

1/4-1/2 lb cheese(parmesan ect..)

Directions

1 Peel the egglants. Cut them lengthwise in slices 1/2 inch thick. If slices ar very long cut them in half. Liberally salt each slice and stack them in a shallow dish. Place another dish on top and lightly weight it for instance using a full can of tomatoes. Keep the eggplant in the press for at least two hours. This process will drain out the acidic liquid which causes the eggplant to taste bitter and act like a sponge when frying.

2 After the time has elapsed, rinse or wipe off the slices and pat dry. Heat 2 inches of olive oil in a skillet over medium heat until hot. Dust each slice with flor before frying. Cook to a rich golden brown, and drain between brown paper until everything else is ready for assembly.

3 While frying eggplant begin the tomato sauce. Pass the can of tomatoes through a food mill to remove any seeds. Place the 1/4 cup of olive oil in a sauce pan and saute the whole garlic until brown, remove the garlic. Add the tomatoes, paste, sugar, basil and season to taste with salt and pepper. Stir well and cook on low heat for about 15-20 minutes.

4 Meanwhile continue to cook eggplant and keep hot uncovered in a 300' oven. At this time cook your pasta, when it's done toss in a warm serving bowl with some of the sauce and half of the cheese. Arrange eggplant on top. Drizzle with sauce and sprinkle with cheese.

5 Enjoy!

Okay, so this one does include tofu, but it's one of my favorites. I'm actually a meat eater, but this came to me by way of my vegetarian friend.

Boil pasta, per the package instructions (I prefer rotini).

Drain your tofu thoroughly. Crumble it into a frying pan, and add some pesto sauce and fresh diced tomatoes. The stirring process should break it up a bit, and it will end up looking a bit like green scrambled eggs. Once it's warmed through, pour this on top of the pasta. If you're not vegan, add a little parmesan cheese and serve.

OK buy the Rague Alfredo sauce pour it in the sauce pan and before you throw away the jar, add half a jar of any kind of milk in the jar and shake it well and pour that in the sauce pan as well, sprinkle some garlic powder, add some carets, mushroom, broccoli, or if you want you can add some cauliflower, or if you like green pepper or any yellow or red pepper.

Cook all this till desired softness of the veggies

In another pan cook the fetachini pasta

When all is cooked, you can either combine the sauce and pasta together or serve the pasta first and pour the sauce on top. The best tip is to sprinkle chopped green onions.

another tip, you can add cooked shrimp in the sauce after it's cooked, Of course you have to cook or fry the shrimp in another pan

this is my fave veggie dish

VEGETARIAN MUSHROOM PASTA

2 tbsp. olive oil

1 lb. fresh mushrooms, halved

3 cloves garlic, minced

2/3 c. white wine

2 lg. tomatoes, cut into 3/4 inch chunks

3/4 c. green onions, sliced

1/2 c. Italian parsley or basil leaves, packed

Salt & cracked black pepper

8 oz. penne, orecchiette, rotelle or spaghetti pasta, cooked as directed on pkg.

Heat oil in large skillet over medium-high heat, saute mushrooms and garlic, tossing occasionally, 4 minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs, heat just until hot. Remove from heat. Season with salt and pepper. Serve over hot pasta. Sprinkle with cheese if desired. Makes about 4 servings.

OR

VEGETARIAN PASTA

6 c. tomatoes, chunked (do not skin)

1 lg. yellow onion, chopped

1 bunch green onions, chopped

2 c. celery, chopped

2 - 3 cloves garlic, minced

1/2 c. basil leaves, chopped fine if using fresh

3 tbsp. virgin olive oil

2 - 3 c. feta cheese, crumbled

1/2 tsp. cayenne pepper (or more if you like it hot)

Tomato sauce

Any pasta you prefer

In a deep frying pan, saute the onions, celery and garlic in the olive oil. Saute gently at low heat until onions are translucent. Add tomatoes, bail and cayenne pepper. Cook, uncovered, until tomatoes are soft. Cook the pasta in the meantime and drain well. Place on serving platter. Top with tomato sauce. Sprinkle with crumbled feta cheese. Serve immediately.

JM

This couldn't be easier

Sautee sliced onions, garlic, mushooms, sliced zucchini and green peppers in olive oil. Serve over your pasta of choice. A nice green salad and a loaf of crusty bread and you have a nice meatless meal in no time al all.